I had posted a link to the Gluten Free Prairie Oat Bread I had developed for Gluten Free Prairie awhile back on my social media channels. However, that gluten free oat bread recipe was developed specifically for Gluten Free Prairie Oats, as their product produces a higher rise and a lighter bread. So, I thought you’d all appreciate a similar oat bread recipe which included dairy that can be used with any gluten free oats. And here it is! Using dairy guarantees a higher rise and less, if not any, shrinkage. If you’d like to watch a video of a similar recipe, see the older version of my Dairy-Free Gluten Free Oat Bread (or Sorghum) Recipe. I hope you enjoy this recipe. My husband loves it, and he eats gluten!
Update – Jan. 14, 2012: I recently used half mild/light molasses and half amber agave; added 1/4 cup oat flour; 3 tablespoons potato starch, and 2 tablespoons tapioca starch; and decreased the xanthan gum by 1/4 teaspoon – and it turned out very soft (mostly due to the decreased ratio of xanthan gum), and much higher (due to the added flour/starch). I had to bake it about 10 extra minutes. Baking additional time prevents the bread from caving in on the sides. Note that the less gum you use, the less structure. the dough will have. As an alternative to adding all of the additional ingredients, you can just make a huge batch of the dry mixture and use 3 1/3 cups in one bread recipe. (That’s what I do now.) Be sure to spoon the dry mixture into your dry measuring cups or it pack it in too much. Try these changes in the original recipe and I am sure you will be pleased.
1 Tablespoon xanthan gum (use corn-free brand or guar gum, if needed)
3/4 teaspoon fine sea salt
1 teaspoon apple cider vinegar (I used Heinz)
4 large egg whites, at room temperature
1/4 cup extra virgin olive oil
Oil or gluten free spray oil for pan
2 teaspoons gluten-free oats for top (optional)
Grease or spray oil a 9 x 4 x 4-inch or 9 × 5-inch metal loaf pan. (See photo above when baked in a 9 x 5-inch pan. It turns out rectangular.)
Preheat oven to 170 – 200°F (lowest possible).
Mix warm water, agave, instant milk, 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 egg whites at high speed in a large mixing bowl until bubbly, about 30 seconds.
Whisk together the remaining dry ingredients; and set aside.
Add the oil, vinegar and yeast mixture into the egg whites and blend on low for a short time. (#2 on a KitchenAid mixer). Stop mixer.
Add the 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 4 minutes.
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 the top. You do not need to be too cautious about using too much water, as it this will help the bread brown. Drain off any excess water, if you've added too much.
Turn the oven off. Place the bread pan in the oven; and leave the oven door open a few inches. Allow the dough to rise until it is about 1/2-inch over the top of the pan, about 35 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 minutes.
Remove the loaf from the oven and immediately remove it from the pan and set the loaf on a cooling rack to cool completely, about 2 hours.
Slice with an electric slicer, electric knife or serrated knife. (See the photo below when baked in a 9 x 4 x 4-inch pan.)