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Gluten Free Oat Bread (or Sorghum)

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 will pack it in too much. Try these changes in the original recipe and I am sure you will be pleased.

Watch the Video!

Gluten Free Oat Bread Recipe

Yield: 1 loaf; 16 -17 slices

A gluten free oat or sorghum bread recipe made with instant non-fat milk, with a high rise, sandwich bread texture and low shrinkage.

Ingredients:

1 cup water, heated to 110°F
1/4 cup non-fat instant dry milk (optional)
2 Tablespoons agave syrup/nectar (or sugar, evaporated cane juice or honey)
2 1/4 teaspoons instant dry yeast
1 1/4 cups gluten-free oat flour (4 oz.); (or sorghum flour (5.5 oz.), if oat intolerant)
1 cup potato starch (5.2 oz.)
1/2 cup tapioca flour/starch (3.0 oz.)
1/4 cup flax seed meal (0.8 oz.)
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)

Instructions:

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.)

3.1

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View Comments

Dave says:

August 30, 2015 at 7:23 am

Carla, Great bread posts. Would you please list gram or ounce weights alongside the dry measures in your recipes? I gram weigh everything for improved and predictable results. Thanks.
Rachel says:

July 15, 2015 at 7:53 am

Hello! Is there a substitute for ACV that you know of? Thank you!
Timothy says:

May 2, 2015 at 4:16 am

With the oat flour bread do you have to use the tapioca flour and potato starch or can you use all oat flour. Thanks Carla this will make it so much easier for my wife to enjoy bread that is GF with a texture more like what she is used to. She doesn't have celiac but Fibromialga and gluten flares it up in her joints and achey muscles.
- Gluten Free Recipes says:
  
  May 3, 2015 at 8:18 am
  
  Timothy,
  
  All of the ingredients listed are required. Using only oat flour will produce a bread that is extremely heavy. In addition, be sure to use an oat flour that is labeled gluten free as regular oat flour can contain as much as 10% wheat.
  
  I hope she enjoys it.
  
  Carla
Gluten Free Recipes says:

February 25, 2015 at 12:55 am

Facebook Comment - Feb. 24, 2015,

"Made it...was really a nice loaf of bread"

~O.A.
Gluten Free Recipes says:

January 26, 2015 at 10:56 am

Comment from the Gluten Free Cake Flour Blend recipe - Jan. 26, 2015,

"I have been making your oat bread regularly for the last month (it is the best GF bread we’ve ever eaten!)..."
http://glutenfreerecipebox.com/gluten-free-cake-flour-blend/

~Shiri
john says:

December 11, 2014 at 10:23 am

Made this oat bread came out great . Tried two more times but used sugar instead of honey and both times dough clumped up into ball like puty . I could barely get dough off beater. I measured by weight and know I measured properly. Any idea what happened
- Gluten Free Recipes says:
  
  December 11, 2014 at 10:51 am
  
  John,
  
  If you added the sugar to the water, it shouldn't have clumped. Honey works best anyways as it makes the dough softer.
  
  Carla
Julie says:

August 21, 2014 at 1:35 am

I made this yesterday and it is delicious. All my family likes it. I have an oven that I'm still getting used to that has a fan, turbo type I guess, and things always get done in half the time. But then sometimes I have a tendency to under-bake things. Anyway I had it set at 350 degrees, baked it for 25 minutes then put foil over the top and baked another 10 minutes. It was in a glass dish with baking paper. It was the perfect doneness. Yummy and thanks for the great recipe!
Rocky says:

March 30, 2014 at 1:15 pm

Hi...made this bread today. Used a scale and did it to the recipe exactly. Is there a typo of 37 minutes for baking time? Should it read bake 37 minutes then tent for another 20-25 minutes to finish baking? Mine caved in.
Have you included your update into the recipe or should I have done it?
Thanks for your help :)
- Gluten Free Recipes says:
  
  March 30, 2014 at 1:49 pm
  
  Hi Rocky,
  
  This is an old recipe, therefore the update. I no longer update the recipe itself, as some of readers do not appreciate the changes to what they have already made successfully and enjoy. When using the changes in the update, you will need to add 10 - 15 minutes of bake time. The original recipe did cave in a bit. Any time a bread begins to even appear to cave in, immediately place it in back in the pan and bake it longer.
  
  I hope this helps.
  
  Carla
Gluten Free Recipes says:

December 20, 2013 at 3:56 pm

Facebook Comment - December 20, 2013,

"This is a great recipe and has replaced my starchy french loaf. It stays fresh for about three days. I also use the dough to make bread rolls. Once prepared, I freeze them and take the ones out I need for that day. Freshly baked rolls at your fingertips. Yum!"

~N.D.
Bob Hauck says:

December 7, 2013 at 11:37 am

Hi. I'm wondering if you have tried a variation of this recipe without the egg whites. Both my partner and I have sensitivity to eggs, and she is also gluten and dairy intolerant--quite a challenge for baking! We've found one bread recipe that does work for us, but I'm interested in something with gluten free oats in it.