Heather’s Gluten Free Oat Bread

When I lived in Seattle after college my good friend Heather, made this lovely oat bread every week. I will always have fond memories of eating it, still warm, surrounded by some of my closest friends in our little kitchen in Pacific Northwest. This recipe is adapted from the Moosewood Cookbook by Mollie Katzen as well as from Mary at the blog Bare feet in the Kitchen.

makes 1 loaf

Ingredients:
1 cup brown or white rice flour

1 1/4 cups oat flour (I used King Arthur brand)

1 cup tapioca or potato starch (or a combination of the two)

2 tsp. instant yeast

1 1/2 tsp. Kosher salt

1 1/4 tsp. xanthan gum

3/4 cup unsweetened almond or soy milk

1/3 cup honey

1 tbs. maple syrup

1/4 cup  & (1 tbs. to brush the top) butter or ghee

3 large eggs, room temp.

Method of Preparation:

  1. Grease a  8 1/2 x 4 1/2 loaf pan.
  2. Place the rice flour, tapioca and/or potato starch, yeast, salt and xanthan gum in a mixing bowl.
  3. Warm the butter on low until fully melted. Add the honey and maple syrup and set aside.
  4. Using an electric mixer, gradually add the warm almond or soy milk into the dry ingredients. The mixture will look dry and crumbly, but should come together as you add the melted butter mixture. Beat until thoroughly blended.
  5. Add the eggs one at a time, being sure to mix well after each addition.
  6. The batter will look like thick pancake batter rather than the smooth dough you may be used to when making bread.
  7. Beat the mixture of 3 minutes to give it some air.
  8. Leave the batter in the mixing bow, cover with a clean towel and let rise somewhere warm. This mixture will not double in size, but it will get a small amount of rise.
  9. After 1 hour or 2 hours, when the batter looks like it has risen small amount, pour it into the greased loaf pan.
  10. You may need to use wet hands to smooth the top of the batter.
  11. Lightly sprinkle the top with gluten free rolled oats
  12. Cover the pan with a towel and let rise in a warm place for 45 mins- 1 hour.
  13. Preheat over to 350 F
  14. Bake 25-30 minutes until lightly brown and a toothpick inserted in the center of the bread come out clean.
  15. Melt 1 tbs. butter or ghee and brush the top of the loaf. Place it back in the oven for 3 minutes to brown a bit more.

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