I created this gluten free oat bread recipe to test out Cream Hill Estates’ Lara’s Gluten Free Oat Flour, but oat bread is already one of my favorites. Oats are known to lower cholesterol, as well. In a gluten-free diet we need fiber wherever we can get it, therefore, this is a good choice in a gluten free bread. It is of medium weight, not as light as I wished for, but I will work on perfecting this recipe. It is moist, though, which is what I was hoping for. Enjoy!
NOTE: I now use these recipes:
A soft gluten free oat bread that may be used for sandwiches, not just toast.
- 1 cup non-fat milk or water, heated to 110°F
- 1 1/2 Tablespoons sugar, agave syrup, honey or brown rice syrup
- 1 packet or 2 1/4 teaspoons active dry yeast
- 1 1/4 cups + 1 1/4 Tablespoons gluten-free oat flour (Bob's Red Mill in U.S.; Cream Hill Estates' in Canada)
- 1 cup + 1 1/4 Tablespoons potato starch
- 1/2 cup + 1 1/4 Tablespoons tapioca flour/starch
- 1 1/2 teaspoons xanthan gum (most brands contain corn)
- 1 1/2 teaspoon guar gum
- 3/4 teaspoons sea salt
- 2 teaspoons gluten-free vinegar (I used Heinz apple cider vinegar, but you can also use white.)
- 4 egg whites at room temperature
- 1/4 cup extra virgin olive oil
- 2 teaspoons gluten-free oats for top (I used Cream Hill Estates Lara's Gluten-free Oats.)
- Gluten free spray oil or cooking oil, for pan
- Grease a 9×4 inch loaf pan.
- Mix warm milk or water with sugar and yeast in a cup and set aside until foamy on the top, about 5 minutes.If it does not get foamy start all over.
- Beat the eggs at high speed in a large mixing bowl, not quite reaching soft peaks, but close.
- In a separate bowl, whisk together the dry ingredients.
- Add the olive oil, vinegar and to egg whites; mix on low for a few seconds; then add dry ingredient mixture to mixer; blending on low until all ingredients are wet; then on high speed for 1 minute.
- Add dough batter to prepared pan.
- Add water to almost fill a cup. Dip a rubber spatula into the water each time you smooth the top of the dough out.
- If using, oatmeal on the top, baste to the loaf top with egg whites; then press oatmeal into loaf.
- Set pan in a warm environment. You can heat your oven to almost 200°F, and shut it off; and place pan on the center rack. Close oven door and allow to rise until dough is about an inch or more over the top of the pan, about 30 to 40 minutes.
- Remove pan from oven. With a long serrated knife, slice into the top of the dough in about 2 to 3 times diagonally, about 1/8-1/4? deep. This allows the steam to escape.
- Preheat oven to 375°F.
- Place the pan on the center of the rack in the center of the oven and bake for about 40 - 45 minutes or until dough reaches 205°F.
- Set on a cooling rack for a few minutes until you can touch it comfortably. Remove bread and allow to completely cool on rack.
- Slice with an electric slicer, electric knife or serrated knife.
UPDATE – Dec. 30, 2010: Originally I had accidentally listed 1/4 cup of sorghum flour to the list of ingredients, but I had taken that out and changed the 1 cup of oat flour to 1 1/4 cups. The comment by Diana below refers to using 1/4 cup of sorghum flour and 1 cup oat flour, though I have removed it from the list of ingredients above. UPDATE: Oct. 28, 2011: I now make this gluten free oat bread in a 9×5″ loaf pan and add 1/4 cup flaxseed to the dry ingredients. See: http://glutenfreerecipebox.com/gluten-free-oat-flaxseed-sandwich-bread