RECIPE CARD: Gluten-Free Oatmeal Bread (PRINTABLE)
Wholesome and packed with flavor, this gluten-free oatmeal bread recipe yields a nutritional powerhouse that is tender and incredibly delicious.
Servings: 12 slices
Calories: 181kcal
Ingredients
- 193 grams gluten-free oats ,about 2 cups plus 2 Tablespoons
- 175 grams tapioca starch ,about 1⅛ cups
- 1 ½ teaspoons salt
- 1 ¼ cups almond milk
- ¼ cup vegetable oil
- 1 Tablespoon active dry yeast
- 1 Tablespoon white sugar
- ⅓ cup water warmed
- 1 Tablespoon honey
- 3 large eggs
Instructions
- Preheat your oven to 350°F and bake the oats spread on the baking sheet for 10-12 minutes until lightly golden.
- In a food processor, combine the toasted oats, tapioca starch, and salt. Process for about 4 minutes until a fine flour forms.
- Transfer the flour mixture into the bowl.
- Using a small pot, heat the milk and oil just to a rolling boil.
- Immediately remove from the heat and pour it into the bowl with the dry ingredients.
- Mix on medium speed until fully combined, about 30 seconds – 1 minute.
- Let the mixture sit for 20 minutes to cool.
- In a small bowl or measuring cup, combine the yeast, sugar, and water. Stir to combine and let sit for 5 minutes to proof.
- Add the proofed yeast mixture and the honey to the stiff batter, then mix for about 30 seconds on medium speed.
- Add the eggs and mix on low-medium speed for 1 minute.
- Use the spatula to combine the mixtures until a smooth yet thick mixture forms.
- Let the batter sit for 15-30 minutes, until it hits the top of the rim.
- Prepare a 10 x 4-inch or 9 x 5-inch baking pan by spraying it with cooking spray and dusting it with gluten-free flour.
- Using a rubber spatula, scrape the batter down and scoop it into the prepared pan. Smooth the top with the spatula and sprinkle with extra oats if you like.
- Using a spatula, scrape the batter down and scoop it into the prepared pan.
- Shortly before the dough has finished rising, preheat the oven to 350°F if it isn't already heated and bake for 45-50 minutes, until the top is golden brown.
- Remove from the oven and let the bread cool in the pan for about 10 minutes.
- Transfer to a wire rack to let it cool completely before slicing.
- Slice and enjoy!
Notes
- Ensure the oats you use are certified gluten-free.
- Weigh your oats and starch on a kitchen scale for more accurate measurements.
- Use room-temperature eggs and almond milk for a well-risen bread.
- Allow the batter to rest after mixing to hydrate the flours.
- Do not forget to grease the pan thoroughly and dust it with gluten-free flour.
- Avoid opening the oven too early, as it can cause the loaf to collapse.
- The top is golden brown.
- A toothpick inserted in the middle comes out clean.
- The top starts to pull away from the sides of the pan.
- The loaf’s center reads approximately 208°F to 212°F on a digital thermometer.
- Room temperature storage: After cooling, store all slices at room temperature in an airtight container in a cool, dry, shaded place for only 1-2 days.
- Refrigerating: Avoid storing the slices in the refrigerator, as it can accelerate staling and dry the crumb.
- Freezing: Wrap each slice properly, place them on parchment paper, put them in a freezer bag or an airtight container, and freeze for 1-3 months.
- Thawing: Pop the slices straight from the freezer into the toaster or onto a pan with a bit of oil.
Nutrition
Serving: 12slices | Calories: 181kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 286mg | Potassium: 112mg | Fiber: 2g | Sugar: 4g | Vitamin A: 108IU | Calcium: 43mg | Iron: 1mg
