Wednesday, August 15, 2012

gluten free honey oat bread


I may have shed a few tears when I found out about my gluten allergy.  The thought of not being able to eat bread was heartbreaking.   Is there anything more lovely than a loaf of fresh baked bread?  It is quite stunning.  And don't get me started on the smell that fills your house when there is bread baking in the oven.  Intoxicating!   Now I knew that gluten free bread did exist, but I had a hard time believing it would come anywhere near my mom's homemade yeast bread.  I'm sort of spoiled because I grew up with fresh-out-of-the-oven rolls at dinnertime.  My mom didn't even follow a recipe...that's how many time she made her famous rolls.  I would miss those little beauties.

There are many recipes out there for gluten free bread.  I've tried a few.  Some good, some not so good.  I'm sharing this recipe for gluten free honey oat bread because it's very good!  Super simple to make.  It's dairy free too for all of my non-dairy buddies!  I changed the recipe a bit, adding the course ground oats.  Gives a bit more substance.  Remember, gluten free bread dough is TOTALLY different than regular bread dough.  It's a whole lot stickier and doesn't come together in a ball (that's what you get when you take that darn gluten out).  It may look funny, but you will end up with a pretty great looking and tasting loaf of bread!  I'm lucky if it lasts a day in our house.  If you do happen to have leftovers, store in a tightly sealed ziploc bag.  This bread really is at it's finest served warm.  Spread on some butter and blackberry jam, yum!

gluten free honey oat bread

makes 1 loaf

  • 1/2 cup certified gluten free rolled oats
  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 2 eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • 3 tablespoons honey
  • 1 teaspoon cider vinegar
  • 2 1/4 cups Sarah's gluten free flour blend
  • 1 1/2 teaspoons salt

Lightly grease a 9x5-inch loaf pan.  Grind oats in blender or food processor until they become a course meal.  Set aside.  In small bowl, combine warm water and yeast.  Allow yeast to proof for 5 minutes.  In bowl of electric mixer with paddle attachment, mix together eggs, oil, honey and vinegar.  Add yeast and water mixture.  Mix on low until combined.  With the mixer still on low speed, slowly add flour blend, salt, and ground oats.  Scrape down sides of bowl and beat on medium speed for 4 minutes.

Spoon dough into prepared loaf pan.  Spread evenly.  Allow dough to rise in warm place, covered with light kitchen towel for 60-70 minutes (right next to the oven is a good place).  It's ready when the dough rises to the top of the pan.  Preheat oven to 350 degrees while the dough is rising.  Bake bread for 35-40 minutes.  Remove from pan right away and cool completely on cooling rack. 


Recipe adapted from Living Without

Pin It

19 comments:

  1. Oh my goodness! Loving your site : ) Thanks for dropping by mine. xoLexie

    ReplyDelete
  2. Do you know if this recipe would work made in a bread machine?

    ReplyDelete
    Replies
    1. Unfortunately, I do not have a bread machine so I have yet to test this recipe out in one. If I find a good source of information, I will let you know!

      Delete
  3. Would it work if I let the dough rise in the refrigerator overnight and bake it in the morning? I'm going to try this either way. Looks yummy!!! Thank you for sharing.

    ReplyDelete
    Replies
    1. Thanks! I have yet to try that, but if you do, let me know how it goes! Great idea!

      Delete
  4. Hey, Sarah: I saw this on Jeanette's blog. I blog with Jeanette on Fridays (I'm at More Time at the Table) and love seeing what's new on her site. A big question here: What can I use instead of eggs? I'm trying to make a GF-Vegan bread for the church I work at...We want to use ONE BREAD for communion so that everyone eats the same thing. Ideas? (Can't find a local bakery that does it and my attempts have not been successful. I'm a good baker, too...not a novice.) Thanks! afmorgan53@yahoo.com

    ReplyDelete
    Replies
    1. flax vegan egg = 1 Tbsp Flax meal, plus 2 Tbsp water, mix, let sit 3 minutes - this equals 1 egg

      Delete
    2. It's actually 3 Tbsp water for 1 Tbsp flaxmeal

      Delete
  5. Love your site! I'm wondering if anyone has tried this recipe with egg-replacer or something like chia seeds in place of the egg? Thanks in advance :)

    ReplyDelete
    Replies
    1. Just saw the post above mine, duh! lol I will try the flax method :)

      Delete
    2. Michelle, I haven't tried this bread with a flax-egg, but I'm sure it would work well, or with a chia egg. I just might have to try it this week!

      Delete
    3. I'm trying it now with flax... I will let you know :)

      Delete
  6. This is such an amazing site! The recipes are even more so. Thanks so much!

    ReplyDelete
    Replies
    1. Thanks so much, Ellory! I appreciate your kind words :)

      Delete
  7. I can't do oats...do you know what I could use instead of oats?

    ReplyDelete
  8. I can't eat oats either -- hoping someone will respond with a substitute...?

    ReplyDelete
  9. I can't eat oats either ... Any suggestions for a replacement?

    ReplyDelete
  10. Would Almond Flour work for you in place of the oats.

    ReplyDelete

thanks for the love!