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
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
- In a small bowl, blend together 1/4 cup warm water, 1 teaspoon sugar and 1 tablespoon yeast. Set aside to proof.
- 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.
- 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.)
- Prepare a loaf pan by spraying with olive oil and dusting with sweet rice flour. (Your can omit the dusting if you wish.)
- In the bowl of your mixer, put the softened oats/quinoa, softened butter, yeast mixture, and honey. Mix together well.
- Slowly add dry ingredients. Add remaining hot water as you do.
- Beat on medium-high/high for 5 minutes.
- Pour/scrap dough into prepared loaf pan. Smooth the top and/or cut decorative finish lines into the dough.
- 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).
- Preheat your oven for about 5-8 minutes to 325F before rising time ends.
- Bake your loaf for 45 -50 minutes or until it reaches an internal temperature of 205F.
- Allow you loaf to cool for 15 minutes or so before slicing.
And please – do let me know if you have any fun tweaks for this!