Gluten Free Oat Flour Bread Food

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GLUTEN FREE OATMEAL BREAD



Gluten Free Oatmeal Bread image

This is a very simple yeast bread recipe from Allergy Cooking With Ease, with no other flours than oat flour (grind oats in your blender). It turned out a little like a sponge bread in texture, but had a nice flavor and did not crumble when slicing. Has a bit of a sweet flavor (I used honey). I have tried a few gluten free breads, and this one turned out great on the first try. Didn't rise as much as I liked, but I'm wondering if that's because I used regular yeast, not quick-rise.

Provided by WI Cheesehead

Categories     Yeast Breads

Time P1DT7h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups warm water (115 )
1/2 cup date sugar or 3 ounces raw honey
1 (1/4 ounce) package fast rise yeast or 2 1/4 teaspoons yeast
2 3/4 cups oat flour (gluten free, if preferred)
2 1/4 teaspoons guar gum
1/2 teaspoon salt
3 tablespoons oil
oatmeal (optional)

Steps:

  • Mix together the warm water, sugar or honey and yeast and let themixture stand for abotu 10 minutes or until foamy.
  • Stir together the dry ingredients in a large stand mixer bowl; Add the yeast mixture and oil and beat the dough for 3 minutes at medium speed.
  • Scrape the dough from the beaters and sides into the bottom of the bowl and cover the bowl with a towel.
  • Let rise in a warm place for 1 to 1 1/2 hours.
  • Beat the dough again for 3 minutes.
  • Oil an 8x4-inch loaf pan and coat the inside with oatmeal. Put dough in the pan and allow to rise in a warm place for about 20 minutes, or unitl it barely doubles.
  • Preheat oven to 350° F and bake the loaf for about 75 minutes, loosely covering with foil after the first 15 minutes to prevent excessive browning.

Nutrition Facts : Calories 124.1, Fat 4.3, SaturatedFat 0.6, Sodium 101.1, Carbohydrate 19.7, Fiber 2.9, Sugar 0.7, Protein 3.7

GLUTEN FREE OAT BREAD



Gluten Free Oat Bread image

This gluten free oat bread is an easy, delicious recipe that everyone loves.

Provided by Annemarie Rossi

Categories     Side Dish

Time 55m

Number Of Ingredients 9

4 cups rolled oats ((12 oz))
2 tsp xanthan gum
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 eggs
1/4 cup pure maple syrup
1/2 cup coconut milk ((or other non-dairy milk))
1/3 cup unsweetened applesauce

Steps:

  • Preheat the oven to 350 degrees and grease a standard 8½ by 4½ inch loaf pan.
  • Place the oats in a high powered blender and process on high for 20 to 30 seconds, until you have a fine flour. Add the xanthan gum, baking powder, baking soda, and salt to the blender. Process briefly to mix.
  • In a large bowl, stir together the eggs, maple syrup, milk, and applesauce. Add the dry ingredients, and stir to combine evenly.
  • Transfer the batter to the prepared loaf pan, and bake for 45 to 50 minutes. The top should be nicely browned, and the internal temperature of the bread should reach 190 degrees.
  • Place the loaf on a wire rack. Leave it in the pan for a few minutes, then remove the loaf from the pan to cool completely before slicing.
  • This bread can be stored at room temperature for up to 3 days, or frozen for later.

Nutrition Facts : Calories 144 kcal, Carbohydrate 25 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 336 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

GLUTEN-FREE OAT FLOUR BREAD



Gluten-Free Oat Flour Bread image

well i tried multiple kinds of over-priced bread from the store, and a few mediocre recipes. all in all i decided to make one up myself and this is what i came up with. it is pretty delicious, my husband will actually eat bread again, and the kids like it too. its best fresh, but still pretty good the day after, and it freezes well if freshly frozen.

Provided by nguthrie85

Categories     Yeast Breads

Time 1h

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 12

100 g brown rice flour
100 g oat flour (rolled oats, ground up)
100 g tapioca starch
30 g ground flax seeds
30 g sugar
1 teaspoon sea salt
8 g guar gum
8 g yeast
3 eggs
160 g water
40 g olive oil
1 teaspoon cider vinegar

Steps:

  • mix yeast with 60 g of warm water and 1 tsp sugar. let sit until bubbly, about 10 minute.
  • mix eggs, remaining 100g water, olive oil and cider vinegar with mixer.
  • add yeast mixture.
  • add dry ingredients and mix well, for about 2 minutes.
  • pour into a bread (or loaf) pan, cover and allow to rise in a warm place until double in size (may take an hour or so, if warmer, may not take that long).
  • preheat oven to 350.
  • Bake at 350 for 50 minutes.
  • ENJOY!

Nutrition Facts : Calories 263.8, Fat 12.4, SaturatedFat 2.1, Cholesterol 93, Sodium 429.6, Carbohydrate 31.8, Fiber 4.3, Sugar 5.7, Protein 8

GLUTEN-FREE PUMPKIN OAT BREAD



Gluten-Free Pumpkin Oat Bread image

Another recipe I have "de-glutened" for my son...a yummy way for us to celebrate Autumn. I found that this particular bread batter bakes better in the small (disposable) foil loaf pans rather than regular sized loaf pans. The perfect gift for neighbors, teachers, friends. I live in the Mile High City, so those not at altitude might need to tweak the leavening (baking soda, baking powder, salt) a bit.

Provided by gemini jodi

Categories     Quick Breads

Time 1h5m

Yield 6 small loaves, 24-30 serving(s)

Number Of Ingredients 18

4 eggs
1 1/2 cups brown sugar
15 ounces pumpkin, or
2 cups pumpkin puree
1 cup applesauce
1/2 cup canola oil
1 cup gluten-free oats
1/2 cup liquid (apple juice, milk, water, your choice)
4 cups gluten-free baking mix (I swear by Pamela's)
2 teaspoons baking soda
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup pecans, chopped (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Spray or prep 6 small loaf pans.
  • In small bowl, combine oats and liquid (I prefer apple cider), set aside.
  • In large mixing bowl, mix first 5 ingredients together: eggs, brown sugar, pumpkin, applesauce, oil. I mix for 2 minutes.
  • In another bowl, mix dry ingredients: baking mix, baking soda, xanthan gum, baking powder, salt, spices.
  • Slowly add dry ingredients to wet ingredients, mix until well combined.
  • Divide batter equally into 6 prepped loaf pans.
  • Bake 30-40 minutes.

BUCKWHEAT OAT BREAD - GLUTEN FREE



Buckwheat Oat Bread - Gluten Free image

Make and share this Buckwheat Oat Bread - Gluten Free recipe from Food.com.

Provided by AccidentalChef

Categories     Yeast Breads

Time 2h

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 15

1 1/2 cups milk
1 tablespoon yeast
3 eggs
3 tablespoons butter (melted)
1/4 cup applesauce
1 teaspoon dough enhancer
1/2 cup buckwheat flour
1/2 cup tapioca flour
1 1/2 cups brown rice flour
1/2 cup potato starch
1/3 cup gluten-free oats
1 tablespoon xanthan gum
1 teaspoon cinnamon
2 tablespoons molasses
1 pinch salt

Steps:

  • Add yeast to warmed milk and set aside until mixture becomes frothy. Add ingredients in order provided. Mix well to incorporate all ingredients. Pour dough into well-greased bread pan (I use Crisco), cover and let rise until doubled in size, (aprox. one hour). Preheat oven to 375F and cook for 40-45 minutes covering with foil after 10 minutes to prevent over-browning.

Nutrition Facts : Calories 144.6, Fat 4.5, SaturatedFat 2.3, Cholesterol 48.6, Sodium 56.2, Carbohydrate 22.3, Fiber 1.6, Sugar 1.9, Protein 4.1

MILLET OATMEAL BREAD (GLUTEN-FREE)



Millet Oatmeal Bread (Gluten-Free) image

My mother makes this for me. She has made many different gluten free breads in search of the perfect sandwich loaf and this is my favorite so far. I didn't see it on zaar, so I thought I'd post it. This bread worked great for sandwiches and had good flavor. I kept it in the freezer with each slice separated by a piece of wax paper. Whenever I needed some, I'd defrost it for 20-30 seconds and let it sit for a few minutes. This bread is also more nutritional than most gluten free breads since it isn't loaded with starches. Makes 1 10" loaf or 2 8" loaves. Cooking time includes rise time.

Provided by Andrew Mollmann

Categories     Yeast Breads

Time 2h35m

Yield 2 8 inch loaves, 2 serving(s)

Number Of Ingredients 17

1 cup brown rice flour
1/2 cup oat flour (can pulverize oats to make this)
3/4 cup millet flour
1/3 cup arrowroot (can substitute cornstarch if necessary)
1/3 cup sweet rice flour
1/4 cup flax seed meal
1 tablespoon xanthan gum
3 eggs
1 teaspoon apple cider vinegar
1/4 ounce active dry yeast (1 packet, or about 2 1/4 tsp)
1 teaspoon granulated sugar (for proofing yeast)
1 tablespoon molasses
3 tablespoons brown sugar
1 1/2 teaspoons salt
4 tablespoons butter, melted
1/4 cup water (heated to ~120F)
1 cup water (heated to ~120F)

Steps:

  • Make sure all dry ingredients and the eggs are at room temperature.
  • Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off.
  • In the bowl of your stand mixer, sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter.
  • Heat your water for proofing the yeast. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast.
  • Once yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add the remaining water (should still be warm) to achieve the right consistency of the batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter.
  • Beat dough on high for about 15 minutes in mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after.
  • Put the dough in prepared pan and place in oven to rise for about 1 - 1 1/2 hours. Put plastic wrap or a towel over the pan.
  • Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.

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