This is bread. Real bread. Real, gluten-free bread. Not the unpalatable, crumbly, horrible tasting stuff that health food stores call bread which you may have sampled in your quest for a happy life lived gluten-free. This is moist, flavorful, hearty, and bears the stamp of approval from even the most ardent of gluten connoisseurs in this family. One of the best parts is that you probably have most of the ingredients already in your cupboards other than the rice flour and xanthan gum, and since you are gluten-free people, maybe you have those too. Anywho, I hope you forgive me for taking so long to give you this recipe, but it did take quite a bit of trial and error to perfect so you SHOULD be grateful.
This is how we do it, kids. First we make the dough.
Beat up those eggs till they're all nice and fluffy. No kneading today!
Another cool thing about this bread... IT'S SINGLE RISE. As soon as the dough (or batter, whatever you want to call it) is all mixed up, you can dump it right into the pan you're going to bake it in and just let it rise once. You're welcome.
After about 45 minutes, it should have about doubled.
Sprinkle it with some more oats if you want and then bake it.
And that's all. Hope you enjoy having toast and sandwiches again.
Gluten-free Honey Oat Bread
3 1/3 cups oat flour (or 4 cups of gluten-free oats plus more for the top)
2 scant tablespoons yeast
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup + 2 tablespoons honey
1/2 cup corn starch (or tapioca flour)
1/2 cup rice flour (white or sweet white rice flour. Brown rice would probably work to but I haven't tried that yet)
2 teaspoons xanthan gum
1 teaspoon salt
1/4 teaspoon cinnamon
If you're using whole oats, blend them in the food processor until they're pretty fine (as fine as you can get them). Meanwhile combine the yeast and water and let sit for a few minutes. Add the oil, honey, starch, flour, xanthan gum, and oats and beat until combined. Add the salt, cinnamon, and eggs. Beat for a few minutes until fluffy. Pour into a well greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled. Meanwhile, preheat the oven to 350ºF. Sprinkle the top of the risen loaf with some more oats and cut a few slits in the top with a serrated knife. Bake for about 45 minutes. Allow to cool before cutting.
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