Miracle Honey Oatmeal Bread Gluten Free Recipes

' MIRACLE' HONEY OATMEAL BREAD (GLUTEN FREE)

' Miracle' Honey Oatmeal Bread (Gluten Free) image

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

Ingredients

1 (7/8 ounce) package yeast
1 cup oats
1 1/2 cups oat flour
1/4 cup rice flour
1/4 cup cornstarch
1/2 cup tapioca flour
1/2 cup sorghum flour
2 teaspoons xanthan gum
1 teaspoon salt
1 egg
1/3 cup honey
1 tablespoon canola oil
1 teaspoon apple cider vinegar
1 1/4 cups warm water
1 tablespoon warm water

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.

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

Gluten-Free Multigrain Miracle Bread image

It is hard to believe that something as ordinary as a loaf of bread could nearly bring tears to my eyes - But that is what happened the other night when I sliced into the loaf of fresh-baked bread I had just pulled from the oven. I can't take full credit - It's based on a recipe by a woman named Laurie on the Celiac.com forums. But this is really some stellar bread - Hands down the best gluten-free bread I've had. It stays pliable and delicious without freezing or toasting. Don't skip out on the flaxseeds, they add nutrition and texture without too much "flaxy" taste.

Provided by Whats Cooking

Categories Yeast Breads

Time 2h30m

Yield 1 loaf, 14 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or 1/4 cup arrowroot
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey or 2 tablespoons agave nectar
2 teaspoons apple cider vinegar

Steps:

Preheat the oven to 200°F.
Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Nutrition Facts : Calories 103.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 26.6, Sodium 186.5, Carbohydrate 14.3, Fiber 1.4, Sugar 2.7, Protein 3

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