GF Oat & Honey Bread


Ohhhh… My.

While this bread recipe could use a few tweaks, my mouth and tummy are quite content with the results. This will make perfect sandwiches for my 6 minute lunches. (Although, I AM hoping to increase that luxurious amount of time to a grand 15 or 20 by the end of the week.)

I’m not sure why this bread has such large bubbles. Even though I do like the texture of this bread, I would like to tweak that a bit.

And you’ll notice that it’s a bit wonky. That’s because I think I used too much water in the recipe and it started to squish in on itself from weight. I think just lessening the water by 2 tablespoons will do it. I have left the recipe I used as is below for you to try and make your own tweaks.

JUST A NOTE ABOUT THE OATS: Oats are naturally not an issue for people with Celiac Sprue or gluten intolerance. However, cross contamination IS a major concern with oats (processing, growing, etc.) AND some strains of oats have been found to not be tolerate by some celiacs well. Therefore it is very important to utilize oats that are certified gluten free IF you choose to eat them at all. If you do not wish to consume oats, quinoa flakes substitute nicely for the ones called for in this recipe.

GF Oat & Honey Bread
Ingredients:
3 cups GF flour blend (I used Carol Fensters new blend because I enjoy sorghum flour/texture)
1/4 cup sweet dairy whey
2 teaspoons gelatin
2 1/4 teaspoons xanthan gum
2 teaspoons pumpkin pie spice (optional)
1 1/4 teaspoon salt
1/4 cup honey
1/2 cup GF Oats OR quinoa flakes
2 Tablespoons butter, softened
2 cups very hot water (see note above about water)
1 Tablespoon yeast
1 teaspoon sugar
1/4 cup warm water

Directions:

  1. In a small bowl, blend together 1/4 cup warm water, 1 teaspoon sugar and 1 tablespoon yeast. Set aside to proof.
  2. In another bowl, put 1 1/2 cups of HOT water (reserve 1/2 cup of water from the 2 cups called for) and the 1/2 cup GF oats OR quinoa flakes. Set aside for 20 minutes or until oats or quinoa are very soft.
  3. In a medium bowl, blend together all remaining dry ingredients: GF flour, salt, gelatin, xanthan gum, and spices. (I usually whisk my dry ingredients together until they are well blended.)
  4. Prepare a loaf pan by spraying with olive oil and dusting with sweet rice flour. (Your can omit the dusting if you wish.)
  5. In the bowl of your mixer, put the softened oats/quinoa, softened butter, yeast mixture, and honey. Mix together well.
  6. Slowly add dry ingredients. Add remaining hot water as you do.
  7. Beat on medium-high/high for 5 minutes.
  8. Pour/scrap dough into prepared loaf pan. Smooth the top and/or cut decorative finish lines into the dough.
  9. Spritz a piece of plastic wrap with olive oil, then use it to cover the loaf pan. Let your dough rise in a warm corner of your kitchen until it is the same height as your dough pan (about 25 minutes).
  10. Preheat your oven for about 5-8 minutes to 325F before rising time ends.
  11. Bake your loaf for 45 -50 minutes or until it reaches an internal temperature of 205F.
  12. Allow you loaf to cool for 15 minutes or so before slicing.

Enjoy!

And please – do let me know if you have any fun tweaks for this!

5 comments on “GF Oat & Honey Bread
  1. Steve says:

    This looks good – I’ll have to try this recipe. I rarely bake bread as I haven’t found a recipe that I 100% love the next day (of course, straight from the oven slathered with butter it’s great!) I did make corn bread today – turned out really well. Full recipe is on my blog.

    Corn bread? You KNOW I’m *in*! Thanks for sharing, Steve! – Kate

  2. Sue says:

    I love this recipe – I’ve made it three times and the taste is fantastic – however i can’t get it to cook through the middle.
    What size pan are you using?
    I’ve tried it with 1/2 cup less water…with 2 T less water…and with a bigger pan.
    Have you tried it with less water yet?

    Sadly, I haven’t had a chance to do much baking since the school year kicked off. I’ll come up for air in mid-October just in time to get slammed with Holiday planning (which in my house last through February! LOL)

    However, I used to have a TON of problems getting my breads to cook thoroughly as well. My only remedy has been to turn the heat down about 25F when I think I’m about done and test the doneness with a thermometer. I have another bread that I’ve made that I cook until an internal temperature of 215F. Maybe that would work for this one.

    I’m so happy that you enjoy the bread too. It’s tasty.. but wonky. I promise to email when I get a chance to play around with it again. But now that you’ve reminded me, I should head off and order some more GF oats!

    Happy eating!
    Kate

  3. Sue says:

    I guess I should have also asked….am I reading your recipe correctly…is there supposed to be 2 1/4 cups of water altogether….

    Yes. I just listed them separately as one of them is super hot for the oats to soak and the other is warm just for the yeast. =) -Kate

  4. Sheila says:

    I’m just curious about the sweet diary whey… where do you get it? And is there a brand name?

    Hi Sheila.
    I buy my Sweet Dairy Whey where I get most of my flours – at the local markets with the rest of the GF flours and specialty flours. Bob’s Red Mill has a Sweet Dairy Whey, which is the brand I usually pick up.
    Hope this helps!
    -Kate

  5. Shira W. says:

    Hi,
    So it’s now September 2010. I’m hoping that maybe you came to some sort of resolution for water and cooking through etc. I also need to substitute something for the sweet dairy whey since we are doing dairy free. I think cocomut oil or grapeseed oil would suffice for the butter. I make another recipe that’s similar but it just isn’t rising or getting quite as fluffy as it did the first time. So I started searching the internet to figure out why or what tweaks I could do to make it work. Please email me if you did figure it out. Here’s the recipe I’ve been using:

    1 Cup Hot water
    1 Tbsp. Yeast
    1/3 cup honey
    Mix together and set aside.

    1 & 3/4 cups bob’s redmill all purpose GF flour
    1 cup brown rice flour
    1 Tbsp Xanthum Gum
    1.5 tsp salt
    Mix together.

    Add to yeast mixture:
    9Tbsp water
    3 Tbsp flax meal
    1 tsp.vinegar – i use rice
    3 Tbsp oil – i use grapeseed oil but today I’m trying coconut oil

    Mix liquid mixture into dry mixture. Mix on medium for 4 minutes. Drop into a loaf pan that has been oiled. Using a wet spatula smooth out and even in the pan. Let rise until doubled. I’ve heard everything from 1 hour to 4 hours, it all depends on the temp of the room and your yeast. Bake 40 minutes at 350 F. Last time it got a little too crusty on the outside like it had gone too long…..so weird how it changes everytime.

    Mine won’t seem to double anymore. And when I wait too long it seems to fall in on itself before I bake it. So hopefully this will get to you and maybe you can help me.

    Best wishes!
    Shira

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