bread - Gluten Free Oat Bread (without Tapioca Flour)

A gluten free oat bread recipe without the use of tapioca starch. You may use the cornstarch and potato starch or all of one. It's great for sandwiches.
Photo by Tina T.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/8

    cups non-fat milk (or dairy-free milk or water)

  • 2

    Tablespoons soft honey (or agave nectar)

  • 2 1/4

    teaspoons instant dry yeast

  • 1 1/4

    cups gluten-free oat flour

  • 1

    cup potato starch (or cornstarch)

  • 1/2

    cup cornstarch (or potato starch)

  • 1/4

    cup fava bean flour

  • 1/4

    cup flax seed meal

  • 1

    Tablespoon xanthan gum

  • 3/4

    teaspoon fine sea salt

  • 4

    egg whites

  • 1/4

    cup neutral flavored cooking oil

  • 1

    teaspoon apple cider vinegar

Directions

Mix the warm milk or water with honey or agave, add yeast, and stir to moisten the yeast. Allow to rest for while you prepare the flour or until it is foamy on the top. Whisk together the oat flours, potato starch, cornstarch, fava bean flour, flax seed meal, xanthan gum, and salt together in a large bowl, and it set aside. Beat the eggs at high speed in a large mixing bowl until bubbly, about 30 seconds. Add the oil, vinegar, and yeast mixture to the egg whites and beat on low speed (#2 on a KitchenAid mixer) just until combined. Add the dry ingredients all at once and mix just until combined. Increase the speed to high (# 10 on KitchenAid) and beat for 4 minutes (5 minutes for a double loaf). Oil a 9×5-inch loaf pan and scoop the dough into the pan. Sprinkle the top with water and smooth out the top using a rubber spatula. Distribute the dough evenly to meet all sides of the pan. Allow the dough to rise at room temperature (80°F) until it is about 1/2-inch over the top of the pan, about 30 minutes. Preheat the oven to 375°F 10 minutes prior to the end of the rising of the dough. Bake the bread in the center of the oven for about 37 minutes. Remove the loaf from the oven and immediately remove it from the pan and set the loaf on a cooling rack to cool completely, about 2 hours. Slice with an electric slicer, electric knife or serrated knife.

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