Gluten Free Oatmeal Bread

Submitted by WI Cheesehead

"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."

 

• Ready In: 31hrs 30mins
• Ingredients: 8
• Serves: 12

ingredients

• 1 1⁄2 cups warm water (115 )
• 1⁄2 cup date sugar or 3 ounces raw honey
• 1 (1/4 ounce) package fast rise yeast or 2 1/4 teaspoons yeast
• 2 3⁄4 cups oat flour (gluten free, if preferred)
• 2 1⁄4 teaspoons guar gum
• 1⁄2 teaspoon salt
• 3 tablespoons oil
• oatmeal (optional)

directions

1. Mix together the warm water, sugar or honey and yeast and let themixture stand for abotu 10 minutes or until foamy.
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. Scrape the dough from the beaters and sides into the bottom of the bowl and cover the bowl with a towel.
4. Let rise in a warm place for 1 to 1 1/2 hours.
5. Beat the dough again for 3 minutes.
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. 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.

Reviews

[dmr2000_1779379]

I replaced guar gum with same amount of flaxseed. My "dough" was more of a batter but I allowed it to rise, and it did, firming up a bit. I gave it anither 3 minute beat as instructed and this time it rose level with the bread pan. Ready to bake! Unfortunately, it caved in the center. The flavor is good. The bread is dense. Not sure why I had a batter vs dough following the recipe all but for the guar gum. I cut the loaf into 8 slices, a total of 207 calories per slice. Maybe I will try again.

 

[a h.]

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...

 

[Sudika]

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.