My raved about oat bread just got better. With a couple of minor changes, it now reminds me of the gluten-filled shepherd’s bread that I used to purchase at my local grocery store. You can make this gluten free oat boule right in your oven if you own a Dutch oven. Use a 4 or 5-quart. (Use up to a 7-quart, if that’s all you have. It’ll just be lower and wider.) It’s soft yet has a crunchy bottom crust which eventually softens if you leave it out at room temperature. It will keep it’s crunchiness if you freeze it until consumed. Meanwhile, enjoy this awesome bread!
Sourdough lover? Allow the dough to rise 1 hour and 30 minutes the first time. It develops a sour flavor the longer you allow it rise. However, do not allow it to rise much longer than this. I tried it overnight and it became too sour, actually bitter.
Dairy-Free? Omit the dry instant milk.
Oat Intolerant? Use sorghum flour and double the oil.
A large, soft round oat bread made in Dutch Oven or crock. Homemade bread to feed your entire family. Even gluten-eaters will crave for more.
Ingredients:
Instructions:
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I can't do dairy, any ideas for instant milk substitute?
Danielle,
As I state in the intro paragraphs, omit the milk, if you're dairy free.
You'll also find more substitutions here - http://glutenfreerecipebox.com/gluten-free-substitutes/.
Enjoy!
Carla