I have been experimenting with this gluten free sandwich bread recipe that can be used for sandwiches and I have found that adding additional egg white turns out a much softer bread
dough. It was heaven! – much like a homemade white bread texture, but not as starchy because I used mainly oat flour. I tried adding one additional large egg to my original gluten-free oat bread recipe and it turned out much better! Instead of adding 4 large egg whites, as mentioned in the recipe below, I added 2 large and 2 extra large. I have found that the more egg white you add, the larger and softer the bread. You do, however, have to be careful of adding too many, as you do not want the texture of cake. I need to make the dough larger for a 9×5″ loaf pan. So, I added some flaxseed meal for extra fiber and because it is rich in omega 3 fatty acid (ALA only) (there are 3 types of omega 3′s: ALA, DHA and EPA) and contains antioxidants.
You should be aware, though, that flaxseed is not intended to be a source of omega 3 for children. Small children do not yet convert flaxseed oil into DHA yet. Even adult bodies can only turn so much flaxseed oil into DHA.Interestingly, I discovered that flaxseed oil contains phytoestrogens, also known as “dietary estrogens”. Flaxseed will affect the way estrogen is handled in postmenopausal women, and flaxseed contains 3 more times than soy, per one study. Therefore, it is not suggested for pregnant or nursing women, or children to consume flaxseed.
It is always best to vary your diet so you not only absorb various nutrients, and so that you do not absorb too much of anything.
See the video on how to make this gluten free sandwich bread.
Ingredients
- 1 cup water, heated to 110°F
- 2 Tablespoons agave syrup/nectar
- 1 packet or 2 1/4 teaspoons instant dry yeast
- 1 1/4 cups gluten-free oat flour (or sorghum flour, if oat intolerant)
- 1 cup potato starch
- 1/2 cup tapioca flour/starch
- 1/4 cup flax seed meal
- 1 1/2 teaspoons xanthan gum (use corn-free, brand if needed or more guar gum)
- 1 1/2 teaspoon guar gum
- 3/4 teaspoons sea salt
- 2 teaspoons gluten-free apple cider vinegar (I used Heinz)
- 4 large egg whites, at room temperature
- 1/4 cup extra virgin olive oil
- oil or spray cooking oil for pan
- 2 teaspoons gluten-free oats for top (optional) + egg wash = (egg white + water)
Directions
- Grease or spray oil a 9×5" silver metal loaf pan (not black inside, because silver cooks more evenly).
- Preheat oven to 170 – 200°F (lowest possible)
- Mix warm water with agave and yeast in a cup and set aside until foamy on the top, about 5 minutes or more, while you prepare the flour mixture.
- Beat the eggs at high speed in a large mixing bowl until soft peaks form.
- Whisk together the dry ingredients; set aside.
- Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a short time. (#2 on a KitchenAid mixer). Stop mixer.
- Add dry ingredients all at once and blend for a short time until all dry ingredients are moistened. Then change speed to high (# 10 on KitchenAid) and beat for 1 minute.
- Add dough batter to prepared pan and pat with a little cold water using a rubber spatula or your fingers. Distribute dough evenly to meet all sides of the pan and smooth out top. Do not be cautious on using too much water, as it this will help the bread brown.
- Set pan in a warm environment. Turn oven off. Place the bread pan in the oven. Close the oven door and allow the dough to rise until it is about 1" over the top of the pan, about 40 minutes.
- Remove pan from oven and preheat oven to 375°F.
- Place the pan on the center of the rack in the center of the oven and bake for about 37 – 45 minutes or until dough reaches 205°F. My oven takes 37 minutes.
- Remove the loaf from the oven and immediately remove it from the pan (careful it will be hot) and set the loaf on a cooling rack to cool.
- Slice with an electric slicer, electric knife or serrated knife.
Nutritional Facts (based upon Bob’s Red Mill flours, starches and gums)
Amount Per Serving: 1 slice
Gluten Free Oat Bread
Calories 174.4
Total Fat 5.9 g
Saturated Fat 0.8 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.2 g
Cholesterol 0.0 mg
Sodium 148.7 mg
Potassium 28.7 mg
Total Carbohydrate 27.6 g
Dietary Fiber 2.3 g
Sugars 2.5 g
Protein 4.1
Gluten Free Sorghum Bread
Calories 174.0
Total Fat 5.4 g
Saturated Fat 0.7 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.2 g
Cholesterol 0.0 mg
Sodium 148.8 mg
Potassium 28.7 mg
Total Carbohydrate 29.7 g
Dietary Fiber 2.3 g
Sugars 2.5 g
Protein 3.6
Comment from “Guar Gum vs Xanthan” post:
“I made your oat/flaxseed bread again, but this time it didn’t rise. Can’t figure out what happen. Thought I did everything the same as the first time when it came out really good. I don’t think I overworked the dough.” – Kathy
Hi Kathy,
There a number of factors which can cause a bread not to rise:
• Expired yeast
• Ingredients were not at room temperature
• Water was too cold, did not activate the yeast
• Water too hot, killed the yeast
• Improper measurement of ingredients, especially flours and starches, possibly packed too tightly
• Dough not beaten not enough to form gluten
• Dough beaten too much to make dough runny
• Rising place too cool
• The use of white vinegar instead of apple cider; apple cider is higher in acidic value which yeast thrives on
Hope this helps!
Thank you so much for your great recipes, makes living easier with food allergies. Is there another flour I can replace with potato, as I am also allergic that as well.
Hi Beverly,
You are very welcome!
I haven’t experimented much with arrowroot, but you could give that a try. You may wish to use less, though. Cornstarch is used as a substitute for tapioca starch. It’s light. If you’re not corn intolerant that would be a good one to use if you’re making the oat bread, which tends to be heavier.
Good luck with your gluten free baking!
Carla
I do not see a print button. Am I missing it?
I do not have a cuisinart, but I have a food processor. Would that work? If not, do I have to use a cuisinart?
Thank you
Hi Kathy,
Thanks for your questions.
You need to use a mixer for this recipe. Any electric mixer will do. I meant to write KitchenAid mixer, not Cuisinart mixer, though I wouldn’t doubt if Cuisinart brand made a mixer, as well.
To print any article or recipe on this site, just click on “Share” beneath the recipe or article and then click on Print.
I hope this helps!
Carla
HI! Wondering what i could substitute oat flour with? also, could i do egg replacer instead of the egg whites? I am searching for a soft bread…. nothing like soda bread.
We. are. desperate.
Hi Kristen,
I have never used egg replacer. I get this question quite often, therefore, I think it’s about time I give it a try. If you do not eat oats because you react to them, just note that there are brands of oats that are gluten-free (mostly free of cross-contamination). As far as substitutions for the oat flour, you may benefit from reading this article which provides a few flour choices: http://glutenfreerecipebox.com/best-gluten-free-bread Good luck!