November 2nd, 2024
Recipes
Gluten-Free Oat Bread
Valentina P
- Difficulty
•
- Time 90"
This seriously fluffy gluten-free oat bread rivals traditional wheat-based bread. The end result is an earthy, squishy wholemeal bread with a crunchy crust that everyone loves.
How To MakeDiet Type: Classic
Shopping List
-
Oat Soak
- 1 1/2 cups boiling water
- 1 cup gluten-free rolled oats (not quick oats or steel-cut)
- 66666667/100000000 cup non-dairy milk
- 33333333/100000000 cup flax meal
- 1 tablespoon apple cider vinegar The Rest
- 66666667/100000000 cup sorghum flour (we use this one)
- 66666667/100000000 cup brown rice flour
- 1/4 cup grapeseed oil or melted butter
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 2 tablespoons honey
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 (8 in. x 4 in.) loaf pan(s)
Instructions
- Step 1: Preheat the oven to 350°F. Lightly grease the loaf pan and line with optional parchment paper.
- Step 2: Combine the oats and flax meal with the boiling water in a large mixing bowl. Let sit for 1 to 2 minutes. Add the vinegar and non-dairy milk to the oat mixture. Stir and let sit an additional 5 minutes.
- Step 3: Meanwhile, stir together the sorghum flour, brown rice flour, starches, baking powder, baking soda, and salt.
- Step 4: Pour in the rested oat mixture, oil, and honey. Stir well to combine.
- Step 5: Pour the thick batter into the prepared pan and bake for 65 to 75 minutes. It will be ready when a toothpick inserted into the center comes out clean.
- Serve: Cool the bread fully on a wire rack. Slice and enjoy. This is great with Avocado Umeboshi Toast and Hummus and Veggie Sandwiches.
Recipe Notes
Note 1: Recipe inspired by Gluten Free Hope.
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Nutrition
This seriously fluffy gluten-free oat bread rivals traditional wheat-based bread. The end result is an earthy, squishy wholemeal bread with a crunchy crust that everyone loves.
How To MakeDiet Type: Plant-based
Shopping List
-
Oat Soak
- 1 1/2 cups boiling water
- 1 cup gluten-free rolled oats (not quick oats or steel-cut)
- 66666667/100000000 cup non-dairy milk
- 33333333/100000000 cup flax meal
- 1 tablespoon apple cider vinegar The Rest
- 66666667/100000000 cup sorghum flour
- 66666667/100000000 cup brown rice flour
- 1/4 cup grapeseed oil
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 2 tablespoons date syrup or maple syrup
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 (8 in. x 4 in.) loaf pan(s)
Instructions
- Step 1: Preheat the oven to 350°F. Lightly grease the loaf pan and line with optional parchment paper.
- Step 2: Combine the oats and flax meal with the boiling water in a large mixing bowl. Let sit for 1 to 2 minutes. Add the vinegar and non-dairy milk to the oat mixture. Stir and let sit an additional 5 to 10 minutes.
- Step 3: Meanwhile, stir together the sorghum flour, brown rice flour, starches, baking powder, baking soda, and salt.
- Step 4: Pour in the rested oat mixture, oil, and date or maple syrup. Stir well to combine.
- Step 5: Pour the thick batter into the prepared pan and bake for 65 to 75 minutes. It will be ready when a toothpick inserted into the center comes out clean.
- Serve: Cool the bread fully on a wire rack. Slice and enjoy. This is great with Avocado Umeboshi Toast and Hummus and Veggie Sandwiches.
Nutrition
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What you should eat next
Gluten-Free Oat Bread
PT1H30M 1 1/2 cups boiling water 1 cup gluten-free rolled oats (not quick oats or steel-cut) 66666667/100000000 cup non-dairy milk 33333333/100000000 cup flax meal 1 tablespoon apple cider vinegar 66666667/100000000 cup sorghum flour (we use this one) 66666667/100000000 cup brown rice flour 1/4 cup grapeseed oil or melted butter 1/4 cup tapioca starch 1/4 cup potato starch 2 tablespoons honey 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 (8 in. x 4 in.) loaf pan(s) Gluten Free Paleo Vegan Low-Carb 12 Servings
Ingredients:
