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
4 eggs
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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Are you able to post actual weight of ingredients Rather than by cup. Just these recipes never work out for me. Maybe cups are different sizes in UK LOL
ReplyDeleteDelicious! And no wierd aftertastes. Thanks for posting such a great bread recipe. I have been looking for a while and love the taste and texture of this one. Thanks again!
ReplyDeleteThis is the best GF bread ever! No weird aftertastes! Nice texture. Thank you for sharing!
ReplyDeleteI have been looking for a good GF oat bread for a long time. Thank you for this recipe! Simply Amazing! I even played with the recipe as a guideline and made variations for an olive loaf and an onion bread. I can't thank you enough... even my non GF friends and family loved it!
ReplyDeleteBy far the best gluten free bread recipe! It is so yummy. Thanks for sharing!!!!
ReplyDeleteDoes this keep well at room temperature?
ReplyDeleteIt usually doesn't last long enough to find out for me! I usually do just keep it in the cupboard, but maybe it would stay nicer in the refrigerator. I'm not sure!
DeleteDo you think I could mix the dry ingredients together to store on hand for when I need to quickly whip this up? This looks great! Thank you!
ReplyDeleteSure, great idea! I would probably just mix together the oat flour, cornstarch, rice flour, xanthan gum, salt, and cinnamon for whenever you need it.
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ReplyDeleteJust made this bread and OMG.... soooo delicious! I just switched to gluten free and was getting depressed about the thought of not being able to enjoy REAL bread again. But this has proved me wrong! This is way yummier than any store-bought bread I had in the past, and just as good (and way easier to make!) than regular homemade bread. Definitely never buying bread ever again! Gonna make this each week :) You are seriously my hero!! THANK YOU SO MUCH FOR THIS RECIPE!!
ReplyDeleteThis is exceptional. Thanks for posting!
ReplyDeleteHi, I'm really looking forward to baking this but I'm just wondering if I can sub the corn starch for arrowroot as we don't generally use cornstarch and I don't like the taste of tapioca. Thanks!
ReplyDeleteDoes anyone think I can do this some other four than rice? I am allergic to rice, barley, rye and wheat. Thanks.
ReplyDeleteI tried replacing the rice flour with Arrowroot flour/starch but the batter was so thick it broke my spatula, and so sticky if almost lifted back out of the bread pan when I was trying to get it scooped into it. Can anyone tell me what the consistency of the batter is supposed to be? I had to replace the corn starch with Tapioca starch, and my was very very thick and I suspect it is the tapioca/arrowroot starch causing this. I would love an alternative to rice flour as well. I think knowing what the batter texture should be will help me sort this out. I put a small container of water in the microwave and heated it up to steaming and then just sat the bread pan in there with it for the rise time because humidity is required for successful rising. It actually did work and it rose up past the edge of the pan and baked up without falling. The loaf came out dense with good texture and what I thought would be a successful door stop was really a successful loaf of bread. Will definitely try again.
ReplyDeleteThis is wonderful! Thank you!!! BTW-for those looking for a substitute for the rice flour...what about chickpea flour?? I made another bread with that...and it's good. :)
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