GLUTEN FREE OAT AND SEED BREAD
Easy, no-knead gluten free oat and seed bread made with oats ad seeds only. Preparation time of 10 minutes only. Great to replace bread.
Provided by Eloïse Jennes
Categories Breakfast Main Course
Time 1h40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C.
- Place all the ingredients in a large bowl. Add the boiling water. Give it a stir and let sit 20 minutes.
- Grease a rectangular cake or loaf pan and line it with parchment paper.
- Use a spatula to put the oat and seed mixture in the loaf pan. Press it down tightly.
- Bake for 70 minutes at 200°C.
- Let cool completely before slicing.
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
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