Gluten Free Oat Flour Bread Recipes

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.

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!

Steps:

• Preheat oven to 350 degrees.
• Spray or prep 1-2 loaf pans. (My family prefers thin bread, so I make this into 2 loaves).
• In small bowl, combine oats & applesauce, set aside.
• In large bowl, mix butter & sugar together. Add eggs, bananas, vanilla, cinnamon & nutmeg.
• In small bowl, mix dry ingredients (flour, baking powder, xanthan gum).
• Add oats & applesauce to wet ingredients, combine well.
• Add dry ingredients to wet ingredients, stir just until combined.
• Fold in pecans, if using.
• Pour batter into prepared pan(s).
• Bake 35-45 minutes (less for 2 small loaves, more for one large loaf).

Steps:

• Make sure all dry ingredients and the eggs are at room temperature.
• Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off.
• In the bowl of your stand mixer, sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter.
• Heat your water for proofing the yeast. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast.
• Once yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add the remaining water (should still be warm) to achieve the right consistency of the batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter.
• Beat dough on high for about 15 minutes in mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after.
• Put the dough in prepared pan and place in oven to rise for about 1 - 1 1/2 hours. Put plastic wrap or a towel over the pan.
• Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.

Steps:

• Add yeast to warmed milk and set aside until mixture becomes frothy. Add ingredients in order provided. Mix well to incorporate all ingredients. Pour dough into well-greased bread pan (I use Crisco), cover and let rise until doubled in size, (aprox. one hour). Preheat oven to 375F and cook for 40-45 minutes covering with foil after 10 minutes to prevent over-browning.