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Nutrition Facts
Serving Size 1 (61g) Recipe makes 12 servings The following items or measurements are not included below: date sugar guar gum
Calories 123
Calories from Fat 38		(31%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 100mg		4%
Potassium 170mg		4%
Total Carbohydrate 19.6g		6%
	Dietary Fiber 2.9g	11%
	Sugars 0.7g
Protein 3.7g		7%
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Gluten Free Oatmeal Bread

Recipe #385281 | 1 day | 1½ hours prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: WI Cheesehead
Aug 13, 2009

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.

SERVES 12 (change servings and units)

Ingredients

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)

Directions

1
Mix together the warm water, sugar or honey and yeast and let themixture stand for abotu 10 minutes or until foamy.
2
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.
3
Scrape the dough from the beaters and sides into the bottom of the bowl and cover the bowl with a towel.
4
Let rise in a warm place for 1 to 1 1/2 hours.
5
Beat the dough again for 3 minutes.
6
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.
7
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.