Gluten Free Oatmeal Flax Bread Food

OAT FLOUR BREAD

Steps:

• Preheat the oven to 350ºF. Liberally grease a 8X4" loaf pan using non-stick cooking spray. Set aside.
• Make the oat flour by placing 2 ½ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds - 1 minute.
• To the oat flour add the psyllium husk powder, baking powder, baking soda, salt, yogurt, milk, eggs, oil, and honey. Blend well, scraping down the sides halfway through. The batter will be thin.
• Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.
• Pour the batter into the prepared loaf pan. If desired, sprinkle additional oats on top before baking.
• Bake for 50-55 minutes, rotating pan and loosely tenting foil over the top halfway through. For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. If you don't have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.
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OATMEAL FLAX BREAD RECIPE

Steps:

• In a medium size mixing bowl combine oat flour, ground flax seeds, sea salt and soda bicarbonate. Mix together.
• In a separate bowl combine eggs, olive oil and apple cider vinegar. Mix together
• Add one cup of warm water to the dry mixture and stir with a spoon. Add the remainder of the wet ingredients and continue to mix until thoroughly combined. The bread dough will be quite wet still and runny, but it will thicken and rise as it bakes in the oven.
• Line the bottom of a loaf pan and one side with baking paper. Grease the sides of the loaf pan with olive oil to prevent dough from sticking.
• Pour the wet oatmeal flax bread dough into the loaf pan and place in the oven.
• Bake the oatmeal flax bread for 1 hour at 170° Celcius.
• Once the bread is finished baking, flip the loaf pan upside down and shake to get the bread out. You may need to separate the sides using a butter knife. Let the oatmeal bread cool on a baking rack.

OAT FLAX SKILLET BREAD {3 INGREDIENTS, VEGAN, OIL-FREE, GF}

Steps:

• In a medium to large bowl, combine the oats, flaxseed meal and water until blended. Let soak for at least 30 minutes or for up to 12 hours.
• During the last 15 minutes of soaking, preheat the oven to 400F(200C). Place a 9- to 10-inch (22.5 to 25 cm) well-seasoned cast iron skillet in the oven to preheat, too (see notes for pan options). This is a very important step, do not skip the preheating (the pan needs to be very hot).
• Vigorously stir the oat mixture for 30 to 90 seconds (with a wooden spoon or rubber spatula) until the oats are mostly broken down (but batter is not entirely smooth). Stir in the baking powder and (optional) salt.
• Spread batter into hot skillet, smoothing the top.
• Bake in the preheated oven for 25 to 30 minutes until golden brown, set at the center, and the top has some fine cracks on top. Transfer skillet to cooling rack and cool at least 10 minutes. Invert bread onto rack and cool completely. Cut into 8 wedges.

GLUTEN FREE OATMEAL BREAD

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.

EASY FLAXSEED BREAD (GLUTEN-FREE, DAIRY-FREE)

Steps:

• Preheat the oven to 350F and grease an 8″ x 4″ metal loaf pan.
• In a large bowl, beat the oil and sugar until combined.
• Add the eggs and milk and whisk to get a pale yellow liquid mixture.
• In a medium bowl, whisk the gluten-free all-purpose flour, flaxseed meal, baking powder, salt, and cinnamon to combine.
• Sift the dry ingredients into the bowl with the wet ingredients and mix well to get a homogeneous batter (the batter will be rather liquid).
• Pour the batter into the prepared loaf pan.
• Bake for 50 to 55 minutes until the loaf is golden brown on top and a toothpick inserted in the middle comes out clean.
• Allow the loaf to cool for at least 5 minutes in the pan before removing it and then cooling it completely on a wire rack before slicing.

GLUTEN FREE OATMEAL FLAX BREAD

Steps:

• In small bowl pour 1 cup very hot water over 1/2 cup oats and rice bran. Set aside. In med bowl, mix together dry ingredients and set aside. Test temperature of oats, once warm start to:.
• In stand mixer add eggs and beat for a minute, then add all the rest of the liquid ingredients and beat for another minute. Add oat mixture and dry ingredients and blend for 3 to 4 minutes. Pour into greased breadpan and let rest in warm area for 1 hour. Most of the rising takes place during baking -- don't think it's not ready! Bake for one hour at 350. It may be a little less for some ovens, but usually it's best to bake a little longer than it looks like it needs. The flax will make the top appear a little darker.

GLUTEN-FREE FLAX BREAD

Steps:

• Combine flours, flax, starches, gum, yeast, salt.
• In the mixer, combine wet ingredients, then add the dry.
• Scrape the sides, and mix on medium for 4-5 minutes.
• Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
• Bake at 350F for about 40 minutes.
• Remove from pan, cool, and slice.
• *use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.

GLUTEN FREE 90 SECOND FLAX BREAD

Steps:

• Mix all ingredients together really well.
• Grease a flat bottom glass bowl, dish or pan such as Pyrex or Corningware that is about 6" wide across the middle.
• Pour batter into the dish. (the batter should be about 1/2 inch thick).
• Microwave on high for 90 seconds.
• Remove and tip over onto a cooling rack.
• When cooled slice it across into 2 slices of bread about 6 inches round and 3/8" thick. It's very easy to do this even though it's fairly thin.

OATMEAL FLAX BREAD

Steps:

• in a very large bowl, whisk together 2 cups of the whole wheat flour and white bread flour, rolled oats, flaxseeds, brown suagr, yeast and salt. add water and butter, beat until smooth, occasionally scraping down the sides of the bowl, about 3 minutes. with wooden spoon, stir in oat bran and 2 cups of the remaining whole wheat flour to make soft sticky dough.
• turn out onto lightly floured surface. knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. place in greased bowl, turning to grease all over. cover with plastic wrap, let rise in warm, draft-free place until double in size, 1 to 1 1/2 hours.
• punch down dough, turn out onto lightly floured surface, knead into ball, divide in half and shape into ball again. gently pull each ball into 12x7-inch rectangle.
• starting at narrow end, roll up into cylinder; pinch along seam to seal. fit seam side down, into two greased 9x5-inch loaf pans. cover with plastic wrap and let rise in warm, draft free place until doubled in size, about 1 hour.
• bake in centre of 375*F oven until golden brown and load sounds hollow when tapped on bottom, 30 to 35 minutes.
• remove from pans and let cool on racks.