Looking for a lighter gluten free bread recipe? The first time I made my gluten-free oat bread recipe I used non-fat milk. This time I used water, less salt and replaced 1/4 cup of the oat flour with 1/4 cup of Expandex. It has the texture of real white bread, but just slightly heavier because it is more moist; has a little heavier crust; and is made with oat flour which is a heavy flour. It makes a wonderful gluten-free sandwich bread! When warm or just cooled it has the texture of white bread. Once it cools completely it has the texture of sliced sour dough bread. This bread makes a wonderful gluten free bread for sandwiches, especially for kids!
I decided to use water instead of milk this time to make it lower in sodium, as milk has about 140 mg of sodium for 8 oz., and it makes it heavier. I also lessened the sea salt from 3/4 teaspoon to 1/2 teaspoon. Did you know that sea salt contains less sodium than regular salt. Some even say it helps rid the body of water retention. I cannot tell you what a great texture this bread has! It is wonderful, yet still moist! If you’ve been wanting to try Expandex, now you have a tried and true recipe to experiment with! You can learn more about it and find out where to purchase it online at: https://glutenfreerecipebox.com/expandex-modified-tapioca-starch-better-gluten-free-baked-goods. In addition, Carol Fenster has written an article providing how to use Expandex.
Grease a 9×5? silver metal loaf pan (not black inside).
Mix warm milk or water with sugar and yeast in a cup and set aside until foamy on the top, about 5 minutes. If it does not get foamy start all over.
Beat the eggs or egg white powder and water at high speed in a large mixing bowl, not quite reaching soft peaks, but close.
Whisk together the remaining dry ingredients.
Add the yeast mixture, oil and vinegar to the egg whites and just mix long enough to blend; add all of the dry ingredients all at once; and mix on high (#6 on a Cuisinart mixer) for 1 minute.
Add dough batter to the prepared pan.
Add some water to almost fill a cup; dip a rubber spatula into the water each time you distribute and smooth out the top of the dough.
If using oatmeal on top, brush on some egg white to ensure the oatmeal sticks well. Press the oatmeal into the dough a little bit by hand or with a spatula.
Set pan in a warm environment. You can heat your oven to 200°F, (I do 170°F) and shut it off; and place pan on the center rack. Leave the oven door open a little; and allow to rise until dough is about an inch or more over the top of the pan, about 40 minutes.
Remove pan from oven. Preheat oven to 375°F.
With a long serrated knife, slice into the top of the dough about 2 to 3 times diagonally, about 1/8-1/4? deep. This allows the steam to escape.
Place the pan on the center of the rack in the center of the oven and bake for 37-40 minutes or until dough reaches 205°F.
Remove the bread from the pan immediately and place on a cooling rack to cool completely before slicing.
Slice with an electric slicer, electric knife or serrated knife.
*Bob's Red Mill - U.S.; Cream Hill Estates -Canada