Prep 45 mins
Cook 30 mins
This recipe was is an insight into my childhood as a reminder of my first love for baking bread. My grandpa used to make it for me and I loved it so much that I set my mind to mastering the process myself. AWESOME! For this an more awesome Gluten Free Recipes, check out my blog: www.glutenfreegirls.blogspot.com
- 24.94 g package yeast
- 236.59 ml oats
- 354.88 ml oat flour
- 59.14 ml rice flour
- 59.14 ml cornstarch
- 118.29 ml tapioca flour
- 118.29 ml sorghum flour
- 9.85 ml xanthan gum
- 4.92 ml salt
- 1 egg
- 78.07 ml honey
- 14.79 ml canola oil
- 4.92 ml apple cider vinegar
- 295.73 ml warm water
- 14.79 ml warm water
- In a medium bowl, sift together the dry ingredients.
- In a separate bowl, mix together the liquid ingredients. Gradually beat in the dry ingredients. Beat on high for 2-3 minutes.
- Pour batter into a greased and floured 9x5 bread pan.
- Grease one side of a piece of plastic wrap and cover the bread with this side down.
- Place in a warm area and let rise for 30-50 minutes or doubled in size.
- Preheat oven to 350 deg F.
- Remove plastic wrap and place in oven .Bake for 30-40 minutes or until internal temperature reaches 200°F
- After first 10 minutes, cover with foil to keep crust from getting too dark.
I made this again, but doubled it. I posted a couple pics (one before of the single recipe and a double recipe). I would recommend making one single recipe at a time as this was very thick and kept 'walking' up my mixer and it didn't seem to rise very much (although the later may have been my fault for not waiting longer, or it may have been my yeast). It still tasted great and I will be making this again, and I will probably do another double batch, just because I have such a large family (11 ppl) and I don't have time to do 2 separate batches, lol. Thanks for a great recipe!
This bread is delicious! My family (of gluten-eaters) clamored for it fresh out of the oven... and I can say from personal experience, it did well for three days on the countertop! Awesome! Great flavor and texture, too... it reminds both my husband and I of "Brown oatmeal rolls" of our youth. Thanks for sharing your conversion work! I'm so glad to have this recipe!