Everyone is always asking me what is my favorite gluten free bread recipe. Until today, I have always enjoyed Gluten Free Oat Bread. However, this newest recipe is over the top soft, has the perfect gluten-like texture, and tastes great! Make it in an oven or bread machine. Check out the texture in this video at Gluten Free Brown Rice & Oat Bread Video.
Sometimes Errors Create Beautiful Things
Originally, my plan was to replace 1/2 cup of oat flour with brown rice flour, using just 1 cup of oat flour. Instead, I made a mistake and only used 3/4 cup of oat flour. I don’t know what I was thinking, but as I typed up this recipe, it dawned on me why this bread turned out so light and airy. I love this bread! I’ve added a way of making it more structured in the Tips section if you’re not into airy bread.
Gluten Free Oat & Rice Bread Recipe (or Sorghum & Rice) Bread Machine or Oven
A light, moist, soft gluten free bread made with a brown rice and oat flour base. This bread will charm even gluten bread connoisseurs.
- 1 cup + 2 tablespoons water
- 1/4 cup light extra virgin olive oil (or oil of choice)
- 3 large eggs (1/2 cup), at room temperature
- 2 tablespoons honey (or agave or sugar)
- 1 teaspoon gluten-free apple cider vinegar
- 1 teaspoon sea salt
- 3/4 cup gluten-free oat flour - (or 2/3 cup sorghum flour)
- 1/2 cup brown rice flour (or 3/4 cup more oat flour)
- 1 cup + 2 tablespoons potato starch
- 1/2 cup cornstarch (or tapioca flour/starch)
- 1/4 cup flaxseed meal (golden and/or brown)*
- 1 tablespoon xanthan gum (or guar gum for corn-free)
- 1/4 cup non-fat instant dry milk (or use non-fat milk instead of water or water for dairy-free)
- 2-1/4 teaspoons instant dry yeast
- 2 teaspoons gluten-free oats for top (optional)
To Make in a Bread Machine:
- Add the wet ingredients to the bowl of your bread maker; set aside.
- In a separate bowl, whisk together the remaining dry ingredients and add to the top of the wet ingredients.
- Using a bread machine with a gluten free setting, follow the manufacturer's instructions. For my Breadman BK1050S, I use setting number 10 for gluten free. For programmable bread machines without a gluten free setting, set the machine to the following settings: Crust: Medium; Keep Warm: 0; 1st Knead: 5 minutes; 2nd Knead: 10 minutes; 1st Rise: 40 minutes; Punch: 10 minutes; 2nd Rise: 10 minutes; Shape: 5 minutes; 3rd Rise: 35 minutes; Bake: 65 to 90 minutes (both will be fine). One or two rises work well too. Just be sure that the final rise is long and the bread is nice and high.
- In my machine, after 15 - 20 minutes of stirring, I open the machine and using a silicone spatula, I scrape any loose flour away from the sides and bottom. For non-gluten-free machines, you can do this as you see fit. Let the machine do the rest. Total time: 2 hours, 50 minutes to 3 hours, depending upon the machine.
- If desired, after the stirring has completed, remove the paddle from the machine to avoid a large hole at the bottom. Also, if desired, add oatmeal or your favorite seeds to the top of the bread. Using moistened fingers, pat the oatmeal and/or seeds into the dough using the back of your fingers.
- Once baked, remove the kneading peddle, if still in the bottom of bread. Transfer to a wire rack to cool completely, about 2 hours.
- Slice using a serrated knife, electric meat/bread slicer fitted with a serrated blade, or electric serrated knife.
- Use for sandwiches, toast, or French toast. Freeze leftover slices and thaw as needed in the microwave or at room temperature for a short period.
To Make in an Oven:
- Perform the steps above for 1 - 2 in the bowl of your mixer. Beat for 6 minutes using the paddle attachment. Transfer to an oiled 9 x 5-inch loaf pan; allow to rise at room temperature for 40 minutes or until 1-inch over the rim of the pan.
- Preheat the oven to 350ºF. Bake on the center shelf for 90 minutes.
- Immediately remove from the pan and cool completely on a wire rack. Slice and store as described in the above instructions.
*Golden flaxseed meal blends into the bread where you cannot see it. The brown is visible. I used both. So, you can see little specks of the ground, brown flax.
Type of Flaxseed Meal:
If you wish the bread to be less airy and more structured, add an additional 1/4 cup rice flour (white or brown).
Using Sorghum Flour: instead of Oat Flour
If using sorghum flour to replace the oat flour, add 2 additional tablespoons of oil.
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