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 OATMEAL FLAX BREAD
Finally a GF bread that tastes good! After months of testing, this recipe has replaced all bread in our household. Makes great sandwiches. The pumpkin and flax meal help to give the bread a look and texture that is closer to whole grain bread.
Provided by oldworldtile
Categories Yeast Breads
Time 2h15m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 54.5, Fat 4, SaturatedFat 1.8, Cholesterol 26.4, Sodium 156, Carbohydrate 3.6, Fiber 1.3, Sugar 1.6, Protein 1.8
' MIRACLE' HONEY OATMEAL BREAD (GLUTEN FREE)
This recipe was is an insight into my childhood as a reminder of my first love for baking bread. My grandpa used to make it for me and I loved it so much that I set my mind to mastering the process myself. AWESOME! For this an more awesome Gluten Free Recipes, check out my blog: www.glutenfreegirls.blogspot.com
Provided by edush06
Categories Yeast Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In a medium bowl, sift together the dry ingredients.
- In a separate bowl, mix together the liquid ingredients. Gradually beat in the dry ingredients. Beat on high for 2-3 minutes.
- Pour batter into a greased and floured 9x5 bread pan.
- Grease one side of a piece of plastic wrap and cover the bread with this side down.
- Place in a warm area and let rise for 30-50 minutes or doubled in size.
- Preheat oven to 350 deg F.
- Remove plastic wrap and place in oven .Bake for 30-40 minutes or until internal temperature reaches 200°F
- After first 10 minutes, cover with foil to keep crust from getting too dark.
MILLET OATMEAL BREAD (GLUTEN-FREE)
My mother makes this for me. She has made many different gluten free breads in search of the perfect sandwich loaf and this is my favorite so far. I didn't see it on zaar, so I thought I'd post it. This bread worked great for sandwiches and had good flavor. I kept it in the freezer with each slice separated by a piece of wax paper. Whenever I needed some, I'd defrost it for 20-30 seconds and let it sit for a few minutes. This bread is also more nutritional than most gluten free breads since it isn't loaded with starches. Makes 1 10" loaf or 2 8" loaves. Cooking time includes rise time.
Provided by Andrew Mollmann
Categories Yeast Breads
Time 2h35m
Yield 2 8 inch loaves, 2 serving(s)
Number Of Ingredients 17
Steps:
- Make sure all dry ingredients and the eggs are at room temperature.
- Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off.
- In the bowl of your stand mixer, sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter.
- Heat your water for proofing the yeast. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast.
- Once yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add the remaining water (should still be warm) to achieve the right consistency of the batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter.
- Beat dough on high for about 15 minutes in mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after.
- Put the dough in prepared pan and place in oven to rise for about 1 - 1 1/2 hours. Put plastic wrap or a towel over the pan.
- Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.
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