GLUTEN FREE OAT BREAD
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
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 OATMEAL BREAD
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
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 FLOUR BREAD
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
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
BUCKWHEAT OAT BREAD - GLUTEN FREE
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
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
GLUTEN FREE FARMHOUSE SOURDOUGH "WHOLE WHEAT" BREAD
This is a top 8 allergen free bread that replicates the taste of a good whole wheat sprouted sourdough bread. You can make it more sour by allowing your teff starter to ferment for longer periods. You can use any egg or egg substitute you like. My son is intolerant of flax so I've had to use arrowroot and ground chia in its place. You can substitute Bobs Red Mill 1 to 1 flour for most of the oat flour if you want. Based off of Nourishing Meals Farmhouse Seeded bread with some adaptations (http://www.nourishingmeals.com/2011/04/gluten-free-bread-xanthan-free-vegan.html).
Provided by Papagayita
Categories Sourdough Breads
Time 1h40m
Yield 1 large loaf, 16-20 serving(s)
Number Of Ingredients 12
Steps:
- To make teff starter: combine equal amounts of teff flour and distilled or bottled water in a large bowl, stir well, cover with a dishtowel and sit in a warmish spot. Teff should bubble slightly right away. If it doesn't you can add a tiny bit of yeast. Be sure not to use tap water as the chlorine in most tap waters will kill off the yeast. I often start with 1/2 cup of teff. Feed once or twice a day, stirring with a clean fork and recovering just like a sourdough starter. You can use this to make injera. The longer you let it ferment the more sour it gets-just like sourdough starters. It should be slightly bubbly and sour smelling. Separation is normal. Just stir together before using.
- Combine oat flour, gluten free flour, dry teff, salt, and arrowroot powder in a large mixing bowl.
- In a large measuring cup or mixing bowl, combine water, teff starter, yeast, sugar, oil, psyllium husks, and ground chia. Stir well to combine and let sit 2-3 minutes.
- Whisk wet ingredients again and then pour into dry ingredients. Mix together with a large mixing spoon until combined.
- Optional: turn out on a floured surface and knead, adding oat flour as needed until dough holds together and isn't too sticky. I don't usually knead.
- Place dough in a large oiled bowl or onto parchment paper. Roughly shape into a loaf form. Cover with a damp towel and let rise in a warm place for 30-40 minutes.
- Preheat oven to 400°F.
- Once bread has risen, move to baking sheet and cut a shallow tic-tac-toe patter into the top. Optional-scatter poppy and sesame seeds on top.
- Bake at 400 for about 40 minutes. Let cool completely before cutting into it.
Nutrition Facts : Calories 97.2, Fat 3.1, SaturatedFat 0.4, Sodium 184.2, Carbohydrate 15.8, Fiber 1.8, Sugar 0.7, Protein 2.6
GLUTEN-FREE BANANA OAT BREAD
My son has celiac disease. I have slowly experimented with his favorite recipes to create gluten-free versions that are also yummy enough for the non-celiacs to enjoy. This banana bread is extremely close to the original. Everyone gobbles it up, despite the pecans, which I add for a little extra nutrition.
Provided by gemini jodi
Categories Quick Breads
Time 1h5m
Yield 1-2 loaves, 16-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Spray or prep 1-2 loaf pans. (My family prefers thin bread, so I make this into 2 loaves).
- In small bowl, combine oats & applesauce, set aside.
- In large bowl, mix butter & sugar together. Add eggs, bananas, vanilla, cinnamon & nutmeg.
- In small bowl, mix dry ingredients (flour, baking powder, xanthan gum).
- Add oats & applesauce to wet ingredients, combine well.
- Add dry ingredients to wet ingredients, stir just until combined.
- Fold in pecans, if using.
- Pour batter into prepared pan(s).
- Bake 35-45 minutes (less for 2 small loaves, more for one large loaf).
Nutrition Facts : Calories 128.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.5, Sodium 134.9, Carbohydrate 17.7, Fiber 0.9, Sugar 11.7, Protein 1.1
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