Gluten Free Oat Flour Bread Recipes

GLUTEN FREE OATMEAL BREAD

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.

GLUTEN-FREE OAT FLOUR BREAD

Steps:

• mix yeast with 60 g of warm water and 1 tsp sugar. let sit until bubbly, about 10 minute.
• mix eggs, remaining 100g water, olive oil and cider vinegar with mixer.
• add yeast mixture.
• add dry ingredients and mix well, for about 2 minutes.
• pour into a bread (or loaf) pan, cover and allow to rise in a warm place until double in size (may take an hour or so, if warmer, may not take that long).
• preheat oven to 350.
• Bake at 350 for 50 minutes.
• ENJOY!

GLUTEN FREE SOURDOUGH BREAD

Steps:

• Levain Instructions
• Feedings described here are the same weight starter, flour, and water; sometimes referred to as a 1:1:1 feeding.
• If your gluten free sourdough starter is already warm, and it doubles within 4 to 8 hours, simply build enough of it through feeding to reach the amount needed for the recipe.
• If your sourdough starter has been refrigerated, plan to feed it at least twice before baking with it. Take your starter jar out of the refrigerator and let it warm up a bit.
• Discard a portion of the starter if you have excess. Your goal is to end up with enough lively starter or "levain" for your dough, plus about 25 grams extra to feed and then refrigerate for the future. Feed the warmed-up starter in your jar and let it expand until it peaks. If it doubles in 4 to 8 hours you can bake with it. Most likely you will have to feed it at least one more time, though, for it to expand that quickly and be lively enough for baking.
• After mixing the dough, keep about 25g starter in your jar and feed it. Leave it out of the refrigerator until it doubles. Then refrigerate the starter until your next bake. If you don't bake for more than a week, refresh your starter. Additional maintenance instructions can be found here.
• Dough Instructions
• Mixing
• When the levain is ready, whisk it together with the water, honey, and psyllium husk in a bowl.
• In a second bowl, combine the flours and salt, then add them to the wet mix. I use a rubber spatula at first when combining wet and dry ingredients, then switch to hand mixing.
• Once the dough comes together with no dry bits, try to shape it into a round as best as you can. Place the dough in a clean bowl and cover it with a damp towel.
• Bulk Ferment
• Let the dough ferment for at least 5 hours on your counter at room temperature. If you have a cool house, you may want to pop the covered bowl into your oven with the light on to keep it slightly warmer.
• Toward the end of the bulk ferment, you may not see a lot of change. The dough will not double, but I find that the texture just becomes a bit lighter and softer.
• Shaping
• After the bulk ferment, I line a bowl with a floured tea towel (floured banneton would work too), gently reshape the dough into a ball and lay it in the bowl.
• Cover the dough with a damp towel (plastic cover is fine too) and let it sit another hour or so at room temperature and then pop it into the refrigerator for an overnight rest.
• Bake
• In the morning, preheat your oven to 475°F for 30-60 minutes with a Dutch oven or similar baking vessel inside the oven.
• When the preheat is complete, remove your dough from the refrigerator, uncover it, and place a piece of parchment over the bowl. Lay your hand on top of the parchment and turn the bowl upside down, so your hand is holding the dough and parchment in place.
• Gently put the dough and parchment on your countertop and score the dough how you'd like. Transfer the parchment and dough into the Dutch oven and cover it.
• Bake for 60 minutes with the lid on. Place a baking sheet directly under the Dutch oven after 30 minutes (on same shelf with contact) to prevent burning of the base of the bread.
• Take the lid off and bake for another 5 minutes.
• Let your loaf cool for a few hours before cutting into it. It's still working inside.