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If you’re looking for high protein gluten free bread that is soft and provides options for sweeteners such as sugar, honey, molasses, or maple syrup, this is the bread for you! I boosted the protein with seeds that are the highest level, providing an additional gram of protein per slice when compared to my oat bread recipe. Oat is the highest protein gluten free flour other than ground nuts.
Stay tuned in for the video to see the texture live!
Note: This recipe contains 13 grams of protein from the hemp seeds alone. I also used 1-1/3 tablespoons additional instant nonfat milk compared to my original oat bread recipe.
1 tablespoon xanthan gum (use corn-free brand or guar gum, if needed)
2-1/4 teaspoons instant dry yeast
1 teaspoon salt
2 teaspoons gluten-free oats or seeds, for topping (optional)
To Make in a Bread Machine with a Gluten-Free Setting:
Remove pan from bread machine. Be sure the paddle is already attached.
Add water, dry milk, oil, vinegar, eggs, and molasses to the bowl of your bread machine (while removed from the machine).
In a separate bowl, whisk oat flour, potato starch, cornstarch, xanthan gum, yeast, and salt, if using. Add dry mixture to the wet ingredients.
Snap the bread pan into the machine. Using the menu button on your machine, choose the gluten-free option and press "Start".
In the beginning of the mixing cycle, use a silicone or rubber spatula to scrape the flour from the sides of the pan.
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.
If using oats or seeds to top your bread, add them now and pat them into the bread using your fingers dipped in water.
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.
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:
Oil a 9 x 5-inch loaf pan, dust with oat flour, and set aside.
Add water, dry milk, oil, vinegar, eggs and honey to the bowl of your stand mixer fitted with the whisk attachment.
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. Beat on medium-low speed about 6 minutes.
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.
Preheat oven to 325°F while bread continues to rise on top of the stove.
Bake for 1 hour 20 minutes, covering with aluminum foil once it reaches a deep golden brown.
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.
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.