You may have already seen or made my Gluten Free Oat or Sorghum Bread with Flaxseed recipe or video. In some of the heavier breads such as oat, teff, etc., I have been adding a bit of baking powder to not only soften the bread, but provide more rise. I really enjoy the entire experimental process. The video below shows the difference in texture, along with a slight less amount of shrinkage. The newer texture was very pleasing to my palate. I hope you find this video helpful. Find the written recipe at Dairy-Free Gluten Free Sandwich Bread Recipe: Oat Bread (or Sorghum). Or find an even better gluten free bread recipe, though not dairy-free at Gluten Free Oat Bread (or Sorghum)
Note: Though you may use other flours in this recipe, I show it made as a gluten free oat bread.
Im testing out the oat bread recipe. Round 2 was a win! Round one…not so much. Adding the tsp of baking powder was a great help. Now I need to figure out a substitute for the skim milk powder. Do you think that 1 1/4 cups of warmed lactose free milk would work? is there such a thing as lactose free skim milk powder?
Hi Amanda,
I’m glad adding baking powder worked out for you! I have 3 Oat Bread recipes. The one connected to this video is dairy-free and does not contain any powdered milk, therefore, I suggest using the dairy-free version. The only alternative to achieving cow’s milk is to use a high protein dairy-free milk, such as almond or soy. Soy works best, but I don’t recommend it to anyone, as it changes our levels of estrogen, and more!
Good luck, and I hope this helps some.
Carla