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    You are in: Home / Recipes / Gluten Free Oatmeal Bread Recipe
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    Gluten Free Oatmeal Bread

    Gluten Free Oatmeal Bread. Photo by EmlyJ98

    1/1 Photo of Gluten Free Oatmeal Bread

    Total Time:

    Prep Time:

    Cook Time:

    31 hrs 30 mins

    1 hr 30 mins

    30 hrs

    WI Cheesehead's Note:

    This is a very simple yeast bread recipe from Allergy Cooking With Ease, with no other flours than oat flour (grind oats in your blender). It turned out a little like a sponge bread in texture, but had a nice flavor and did not crumble when slicing. Has a bit of a sweet flavor (I used honey). I have tried a few gluten free breads, and this one turned out great on the first try. Didn't rise as much as I liked, but I'm wondering if that's because I used regular yeast, not quick-rise.

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    Units: US | Metric


    1. 1
      Mix together the warm water, sugar or honey and yeast and let themixture stand for abotu 10 minutes or until foamy.
    2. 2
      Stir together the dry ingredients in a large stand mixer bowl; Add the yeast mixture and oil and beat the dough for 3 minutes at medium speed.
    3. 3
      Scrape the dough from the beaters and sides into the bottom of the bowl and cover the bowl with a towel.
    4. 4
      Let rise in a warm place for 1 to 1 1/2 hours.
    5. 5
      Beat the dough again for 3 minutes.
    6. 6
      Oil an 8x4-inch loaf pan and coat the inside with oatmeal. Put dough in the pan and allow to rise in a warm place for about 20 minutes, or unitl it barely doubles.
    7. 7
      Preheat oven to 350° F and bake the loaf for about 75 minutes, loosely covering with foil after the first 15 minutes to prevent excessive browning.

    Ratings & Reviews:

    • on March 25, 2013


      I followed the recipe and found it very sticky as well. I did add some savory items (sundried tomatoes and rosemary). I used the fast-rise yeast as well. It did rise and then I transferred ti to my loaf pans and cooked it. I guess I should have let it rise in the loaf pans. It was heavy and flat. I'll keep tweaking...

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    • on April 09, 2010


      I was drawn to the recipe because it is gluten free, egg-free and lactose free. It was simple enough to put together, except the dough was rather sticky to handle. On this account i was skeptical. However the bread turned out very nicely, not breaking and very sponge like as mentioned. I used fast rise yeast and it also didnt rise too much so i dont think the type of yeast makes the different. The only thing I didnt like was the sweet taste, its rather overpowering. I will cut the amount of sugar into half next time. I used dark brown organic sugar.

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    Nutritional Facts for Gluten Free Oatmeal Bread

    Serving Size: 1 (61 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 124.1
    Calories from Fat 38
    Total Fat 4.3 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 101.1 mg
    Total Carbohydrate 19.6 g
    Dietary Fiber 2.9 g
    Sugars 0.7 g
    Protein 3.7 g

    The following items or measurements are not included:

    date sugar

    guar gum

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