Eating gluten-free does not have to mean you can't enjoy bread! There are plenty of grains that do not contain gluten, and you can make bread from them! Oats are one of these grains, and they are the one that is most accessible and available. Some oat bread recipes can come out a little tough or dry, but not this one! This gluten-free bread recipe results in a slight sweet loaf that is perfect for breakfast or served on the side for dinner.
- 1 cup oat flour
- 1 cup brown rice flour
- 1 cup potato starch (instant potatoes will work)
- 2 tablespoons tapioca powder
- 1 package instant yeast ( 2 1/4 teaspoons)
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 3/4 cup skim milk, warmed
- 2 tablespoons brown sugar, packed
- 1/2 stick unsalted butter, melted
- 2 eggs, lightly beaten
In a mixing bowl, combine the oat flour, rice flour, salt, tapioca, potato starch, and xanthan gum. Mix these components together with a large whisk until they are well-combined.
In a separate bowl, stir together the yeast, brown sugar, and milk. Let this mixture sit for at least five minutes, or until it starts to become foamy. This means the yeast is starting to consume the sugar.
Pour the wet mixture into the dry mixture. Add the melted butter. Stir well until a soft dough forms. Then, add one egg at a time, beating well after each addition. The result should be a batter that is soft but uniform. Pack the dough into the bottom of the bowl, and drizzle a little vegetable oil over it. Place some plastic wrap over the bowl, and let the dough rise for about 2 hours. It should be approximately doubled in size.
Lightly oil a loaf pan, and then dump the dough mixture into the pan. It won't stand up like regular wheat bread dough, but that's okay. Let it rest in the pan for another 30 minutes. Then, pop it into a 375 degree F oven, and bake it for 45 to 50 minutes or until its internal temperature reaches 190 degrees F.
Remove the bread from the oven, and let it cool in the pan for about 10 minutes before removing it to finish cooling on a wire rack. Do not slice into it for at least an hour. Spread with some butter and perhaps some jam, and enjoy! This sweet loaf is gluten-free and delicious.