Gluten Free Oatnut 3-Seed Bread Machine Recipe (or Oven)

Oat bread has always been my adult bread of choice. When I went gluten free, it was the bread I missed the most, next to sourdough. I’ve created a number of gluten free oat bread recipes. This one mimics Oroweat’s Oatnut 3 Seed Bread. They both contain the same seeds, but this one is minus the wheat flour and works with a bread machine that has a gluten free setting. I used the Breadman BK1050S. If your machine doesn’t have a gluten free setting, look for my other oat bread machine recipe at the above link. Enjoy.

Gluten Free Oatnut 3 Seed Bread Machine Recipe

51

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 5 hours, 20 minutes

Yield: Makes 1 loaf / 13 slices

Gluten Free Oatnut 3 Seed Bread Machine Recipe

An amazing gluten free oat bread recipe that mimics Oroweat's Oatnut 3 Seed Bread. Delicious with a crunchy texture.

Ingredients:

  • 1 cup + 2 tablespoons water, at room temperature
  • 1/4 cup non-fat instant dry milk (or non-fat milk instead of water)
  • 1/4 cup neutral-flavored oil
  • 1 teaspoon gluten-free apple cider vinegar
  • 3 large eggs, at room temperature
  • 2 tablespoons honey (or sugar)
  • 1-1/2 cups certified gluten-free oat flour, plus more for dusting
  • 1 cup + 2 tablespoons potato starch
  • 1/2 cup cornstarch
  • 1 tablespoon xanthan gum
  • 2 tablespoons sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon poppy seeds
  • 2-1/4 teaspoons instant dry yeast
  • 1 teaspoon salt
  • 1 tablespoon finely chopped hazelnuts (optional)
  • 2 teaspoons gluten-free oats or seeds, for topping (optional)

Instructions:

    To Make in a Bread Machine with a Gluten-Free Setting:
  1. Remove pan from bread machine. Be sure the paddle is already attached.
  2. Add water, dry milk, oil, vinegar, eggs and honey to the bowl of your bread machine (while removed from the machine).
  3. In a separate bowl, whisk oat flour, potato starch, cornstarch, xanthan gum, sunflower seeds, sesame seeds, poppy seeds, yeast, salt, and hazelnuts, if using. Add dry mixture to the wet ingredients.
  4. Snap the bread pan into the machine. Using the menu button on your machine, choose the gluten-free option and press "Start".
  5. In the beginning of the mixing cycle, use a silicone or rubber spatula to scrape the flour from the sides of the pan.
  6. 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.
  7. If using oats or seeds to top your bread, add them now and pat them into the bread using your fingers dipped in water.
  8. Once the baking cycle completes, transfer the loaf from the pan to a wire rack to cool completely, at least 2 hours. If the crust is too crunchy for you (it will soften a little on its own), use a clean tea towel to cover the top and sides (not bottom) while it cools on the rack. Test for desired softness. Then remove and allow to cool completely.
  9. 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.
  10. To Make in the Oven:
  11. Oil a 9 x 5-inch loaf pan, dust with oat flour, and set aside.
  12. Add water, dry milk, oil, vinegar, eggs and honey to the bowl of your stand mixer fitted with the whisk attachment.
  13. In a separate bowl, whisk oat flour, potato starch, cornstarch, xanthan gum, sunflower seeds, sesame seeds, poppy seeds, yeast, salt, and hazelnuts, if using.
  14. Add dry mixture to the wet ingredients. Beat on medium-low speed about 6 minutes.
  15. Transfer the dough to the prepared loaf pan, and using a rubber spatula, smooth out the top. Allow to rise in a warm environment, about 80°F or until just over the rim of the pan, about 30 minutes.
  16. Preheat oven to 325°F while bread continues to rise on top of the stove.
  17. Bake for 1 hour 20 minutes, covering with aluminum foil once it reaches a deep golden brown.
  18. 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 of the crust.
  19. 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.

 

3 Replies to “Gluten Free Oatnut 3-Seed Bread Machine Recipe (or Oven)”

  1. Omg, finally a bread that doesn’t have tapioca in it. This will be my first piece of bread since going gluten free 8 months ago. Thank you so much!

    1. Sandy,

      Not too long ago, I discovered that I am allergic to tapioca. Therefore, cornstarch is my go-to substitute in most recipes. Just ask me what type of recipe you need, if you can’t find it using the search box.

      Carla

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.