When you don’t wish to make French toast but want that awesome maple flavor with eggs on bread, make this amazingly delicious gluten free maple oat bread and serve plain, toasted, or with butter. Fresh out of the oven, it needs nothing at all. You can taste that maple goodness.
Check out my review of the Breadman BK1050S bread machine; however, the giveaway has ended.
Check out the texture in this video!
Gluten Free Maple Oat Bread (Bread Machine or Oven) (Oat-Free and Salt-Free Option)
A delicious gluten free maple oat (or sorghum) bread recipe that everyone will enjoy. Skip the French toast and make gluten free maple oat toast! Oat-free option.
- 3/4 cup + 1 tablespoon nonfat milk (or water for dairy-free)
- 1/3 cup pure maple syrup
- 1/4 cup neutral-flavored oil (6 tablespoons, if using sorghum flour)
- 1 teaspoon gluten-free apple cider vinegar
- 3 large eggs (or 4 large egg whites), at room temperature (or 1/2 cup liquid from a can of white/cannellini beans)
- 1-1/2 cups certified gluten-free oat flour (or sorghum flour), plus more for dusting if using an oven
- 1 cup + 2 tablespoons potato starch
- 1/2 cup cornstarch* (or tapioca flour*)
- 1 tablespoon xanthan gum (use corn-free brand or 4 teaspoons guar gum, if needed)
- 2-1/4 teaspoons instant dry yeast
- 1 teaspoon salt (optional)
- 2 teaspoons gluten-free oats or seeds, for mixing in (optional)
- 1 teaspoon oats or seeds, for topping (optional)
- 1-1/2 to 2 teaspoons seeds of choice (poppy, sesame, sunflower, or hemp)
To Make in a Bread Machine with a Gluten-Free Setting:
- Remove pan from the bread machine. Check to ensure that the paddle is securely attached.
- Add the milk/water, maple syrup, oil, vinegar, and eggs to the bowl of the bread machine.
- In a separate bowl, whisk together the oat flour, potato starch, cornstarch, xanthan gum, yeast, salt, and seeds, if using. Add to bread machine bowl.
- Snap the bowl into the machine. Using the menu button on your machine, choose the gluten-free option and press "Start".
- During the first few minutes of the mixing cycle, use a silicone or rubber spatula to scrape the flour from the sides of the pan.
- Once the mixing cycle ends, remove the mixing paddle. (This will prevent a large hole from forming in the bottom of your bread.) Smooth out the top using your spatula.
- If using oats or seeds to top your bread, add them now and pat them into the bread using the back of your fingers dipped in water.
- Once the baking cycle completes, immediately transfer the loaf from the pan to a wire rack to cool, 1.5 to 2 hours.
- Once cooled, remove the paddle using a steak knife (if you've left it in).
- Slice the bread using an electric slicer, electric knife, or serrated knife. While you can store the bread on the countertop overnight, it is always best to slice and freeze any gluten-free bread. Then heat in a microwave to refresh; or microwave a moistened paper towel and wrap the bread in the hot paper towels until defrosted.
To Make in the Oven:
- Oil a 9 x 5-inch loaf pan, dust with oat flour, and set aside.
- Add water, maple syrup, oil, vinegar, and eggs to the bowl of your stand mixer fitted with the whisk attachment.
- In a separate bowl, whisk oat flour, potato starch, cornstarch, xanthan gum, yeast, salt, and seeds, if using.
- Add the dry mixture to the wet ingredients; mix on medium speed about 5 minutes.
- Transfer the dough to the prepared loaf pan. Using a rubber spatula, smooth out the top. Allow the dough to rise in a warm environment, about 80°F, or until it reaches just over the rim of the pan, about 30 minutes.
- At least 15 minutes prior the bread completely rising, preheat the oven to 325°F while the bread continues to rise on top of the stove.
- Bake for 1 hour 20 minutes, covering with aluminum foil once it reaches a deep golden brown.
- Immediately transfer the loaf from the pan to a wire rack to cool completely, about 2 hours. If the crust is too crunchy for you, using a stick of butter, rub it over the top.
- Slice the bread using an electric slicer, electric knife, or serrated knife. While you can store the bread on the countertop overnight, it is always best to slice and freeze any gluten-free bread.)
*If allergic to both corn and tapioca, replace with additional potato starch.
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