Why You’ll Love This Gluten Free Oatmeal Bread Recipe
If you’re on the hunt for a delicious bread that fits your gluten-free lifestyle, search no more!
I can’t tell you how much I love this gluten-free oatmeal bread recipe. It’s soft, moist, and packed with flavor, making it perfect for sandwiches or simply slathered with butter.
What really excites me is how easy it’s to make—no complicated techniques here! Plus, it’s a fantastic way to incorporate wholesome oats into my diet.
Every bite feels satisfying, and I’m always thrilled to share it with friends and family. Trust me, once you try it, you’ll be hooked!
Ingredients of Gluten Free Oatmeal Bread
If you’re thinking about baking some gluten-free bread, you’re in for a treat with this oatmeal bread recipe. It’s not just any bread; it’s soft, delicious, and oh-so-easy to whip up. Seriously, if you’ve never baked bread before, don’t fret. This recipe is straight-up beginner-friendly. Just gather the ingredients listed below, and you’ll be on your way to creating the most delightful loaf that’s perfect for sandwiches or slathered with butter.
So, what do you need to get started?
Here’s the list of ingredients for the Gluten Free Oatmeal Bread:
- 1 1/2 cups warm water (about 115°F)
- 1/2 cup date sugar or 3 ounces raw honey
- 1 (1/4 ounce) package fast rise yeast or 2 1/4 teaspoons yeast
- 2 3/4 cups oat flour (make sure it’s gluten-free if that’s your thing)
- 2 1/4 teaspoons guar gum
- 1/2 teaspoon salt
- 3 tablespoons oil (your choice)
- Oatmeal (for coating the loaf pan)
Now, let’s chat a bit about these ingredients. First off, if you can’t find oat flour, it’s super easy to make your own by blending rolled oats in a food processor until they’re fine. Just don’t go too far; we’re not making oat dust here.
And for the sweetener—date sugar gives a nice flavor, but honey is a classic. Use whichever you have on hand or prefer.
And about the oil, you can use olive oil, canola, or whatever tickles your fancy. The key is to keep it simple and use what you love because, at the end of the day, you want to enjoy what you’re baking.
Plus, if you’re feeling adventurous, you could even throw in some seeds or nuts for a little extra texture. Just remember, gluten-free baking can be a bit finicky, so stick to the measurements for the best results.
Now, are you ready to get baking?
How to Make Gluten Free Oatmeal Bread
Making your own Gluten Free Oatmeal Bread isn’t just a baking project—it’s an adventure. So, let’s dive right in.
First things first, grab 1 1/2 cups of warm water (about 115°F) and pour it into a mixing bowl. Next, add in 1/2 cup of date sugar or 3 ounces of raw honey, followed by a packet of fast rise yeast (that’s 1/4 ounce, or 2 1/4 teaspoons if you’re measuring). Stir it all together and let it sit for about 10 minutes until it starts to get foamy. You want to see those bubbles; it means your yeast is alive and kicking, ready to work its magic.
While that’s happening, take a moment to mix your dry ingredients. In a large bowl, combine 2 3/4 cups of oat flour, 2 1/4 teaspoons of guar gum, and 1/2 teaspoon of salt. Give it a good whisk to blend everything nicely.
Once your yeast mixture is bubbling away, add it to the flour blend along with 3 tablespoons of oil (you know what you like, so go with olive, canola, or whatever suits your fancy). Now it’s time to beat the dough for about 3 minutes at medium speed. Yes, I said beat. Don’t worry, it’s not a wrestling match; just let your mixer do its thing until the dough is well combined.
After that, cover your bowl with a towel and let the dough rise in a warm place for about 1 to 1.5 hours. This is where the magic happens—watch it grow!
Once it’s done rising, give it another good beat for 3 minutes. Now, grab an 8×4-inch loaf pan and oil it up, then coat the inside with oatmeal for that rustic charm. Pour your dough into the pan and let it rise again for about 20 minutes until it’s puffy and ready to roll.
Preheat your oven to 350°F, and when the time is right, bake your loaf for about 75 minutes. Just a tip: loosely cover it with foil after the first 15 minutes so it doesn’t brown too much on top.
And there you have it, a delicious loaf of gluten-free oatmeal bread, ready to be devoured. Just try not to eat it all in one sitting; I know it’s tempting.
Gluten Free Oatmeal Bread Substitutions & Variations
As you explore the world of gluten-free oatmeal bread, you might find yourself wanting to tweak the recipe to suit your taste or dietary needs.
For sweetness, I often swap date sugar for maple syrup or coconut sugar. If you’re not a fan of oat flour, almond or brown rice flour can work well.
To add a nutty flavor, try incorporating ground flaxseed or chia seeds. You can also mix in dried fruits or nuts for added texture.
Experimenting with different oils, like coconut or avocado, can enhance the bread’s flavor too.
Enjoy creating your perfect loaf!
Additional Tips & Notes
While baking gluten-free oatmeal bread can be straightforward, a few tips can elevate your loaf. First, make sure your ingredients are at room temperature for the best rise.
If you prefer a sweeter bread, consider adding a pinch of cinnamon or vanilla extract. Don’t skip the oil; it keeps the bread moist.
Always check your oven’s temperature with a thermometer—ovens can vary!
Finally, let the bread cool completely before slicing; it’ll hold together better. Enjoy experimenting with toppings like nut butter or jam for a delightful treat.
Happy baking, and I can’t wait for you to try this recipe!