Gum-Free Gluten-Free Oat Bread or Sorghum Bread Recipe

Ingredients:

• 1 cup + 3 tablespoons water
• 1/4 cup light extra virgin olive oil (or other neutral-flavored oil)
• 1 teaspoon gluten-free apple cider vinegar
• 3 large eggs (or 3 whole egg whites)
• 2 tablespoons honey (or sugar or brown rice syrup)
• 1-1/2 cups gluten-free oat flour (or 1-1/3 cups sorghum flour)
• 1-1/8 cups potato starch (or cornstarch)
• 1/2 cup cornstarch (or more potato starch if corn-free)
• 1/4 cup flax seed meal (optional)
• 1/4 cup non-fat instant dry milk (or use non-fat milk instead of water) (omit for dairy-free)
• 2 tablespoons gluten free psyllium husk powder*
• 2-1/4 teaspoons instant dry yeast
• 1 teaspoon salt
• 2 teaspoons gluten-free oats for top (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, flaxseed meal, nonfat dry milk, psyllium husk powder, yeast, and salt, Add the 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 Upside down, 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.
To Make in the Oven:
10. Oil a 9 x 5-inch loaf pan, dust with oat flour, and set aside.
11. Add the water, oil, vinegar, eggs and honey to the bowl of your stand mixer fitted with the whisk attachment.
12. In a separate bowl, whisk oat flour, potato starch, cornstarch, flaxseed meal, nonfat dry milk, psyllium husk powder, yeast, and salt.
13. Add the dry mixture to the wet ingredients. Beat on medium-low speed 6 minutes.
14. 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.
15. Preheat the oven to 325°F while bread continues to rise on top of the stove.
16. Bake for 1 hour 20 minutes, covering with aluminum foil once it reaches a deep golden brown.
17. 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. It will soften over time.
18. Slice the bread using an electric slicer, electric knife, or serrated knife. You can store the bread tightly sealed on the countertop up to three days or freeze it for longer lasting freshness.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.