Gluten Free Oat Bread

GF Flour Mixture:

1½ cups Only Oats™ Oat Flour (375 mL)
½ cup brown rice flour (125 mL)
½ cup potato starch flour (125 mL)
¼ cup sorghum flour (60 mL)
¼ cup tapioca flour (60 mL)

Mix flours together and add the dry ingredients.

Time saver tip: triple or quadruple the flour mix and measure amount for one recipe into small containers or zip lock bags. Add salt, xanthan gum and milk powder to each container for a quick mix. Store in fridge or freezer. 

Dry Ingredients:

3½ tsp xanthan gum (17 mL)
½ cup dry milk powder (125 mL)
1 tsp salt (5 mL)
¼ cup ground flax (60 mL)
2 Tbsp ground chia or salba (optional) (30 mL)
2 Tbsp whole millet (optional) (30 mL)
1½ tsp yeast (7 mL)

Wet Ingredients

3 eggs slightly beaten
¼ cup veg. oil (60 mL)
1 Tbsp honey (15 mL)
1 Tbsp molasses (15 mL)
1 tsp vinegar (5 mL)
1¾ cup warm water (430 mL)

Mix wet ingredients and place in 1½ pound bread maker pan. Wet ingredients should be slightly warm.  Add flour mixture and other dry ingredients, adding yeast last.  Dough will be like a thick cake batter and should have a rounded top as it is mixing. Add 2 or 3 Tbsp (30 or 45 mL) more water if the batter is not mixing well or cut back for your next loaf if batter is too thin. Set bread maker to 2 hour setting, dark crust or similar setting on your machine. Scrape the sides of the pan after 5 or 10 minutes of mixing. Inside temp of bread should be 200° when it has finished baking.

Cranberry cinnamon bread: Add 1/3 cup (80 mL) chopped dried cranberries, 1 tsp (5 mL) cinnamon, ¼ tsp (1 mL) ground cloves, and 1/3 cup (80 mL) sliced almonds

Cheese bread: Add 1/3 cup (80 mL) sharp grated cheese of your choice

Herb bread: Add 1 to 2 tsp. (5 - 7 mL) Italian spice or spices of your choice and 1/3 cup (80 mL) sun dried tomato (not oil pack) cut into small pieces

Note: make sure all ingredients used in this recipe are gluten free.

Last updated on November 8, 2011 by Avena Foods