Friday, February 1, 2013

Allergy Free Honey Oat Bread

The worst part of being gluten free is the bread.  Have you tried gluten free bread?  I think it's yucky!  You can bake a mean cupcake, cake, or cookie but the bread.......it's just so hard!  It crumbles, it's sticky, it's dry, it refuses to rise.......you name it and it's happened in my kitchen when it comes to bread.  I just can't get bread right!

But the good news is, that even though I have wanted to give up trying bread recipes, I think I may have discovered one that has been the best so far, the best by a long shot.  This honey oatmeal bread is slightly sweet and not quite as dense as other bread recipes.  It's slightly more gummy in texture which makes it hold together.  I may even be able to use this recipe for sandwiches!  I'll have to make another loaf to find out though.  We ate the entire loaf in one day, just by itself.  We miss bread!


Honey Oat Bread

1  1/4 cup warm water
1 packet rapid rise yeast
3 T honey
3 tsp egg replacer whisked with 4 T rice milk
3 T Earth Balance soy free, melted
1  1/4 cup gluten free quick oats
1  3/4 cup flour blend
2 tsp xanthan gum
1  1/2 tsp sugar
3/4 tsp salt

Whisk the warm water, yeast, and honey in mixing bowl.  Let sit and proof for 5-10 minutes until foamy.
Pour in oats through salt and slowly mix together.
Add egg replacer mixture and melted Earth Balance, mix slowly to incorporate.
Then mix on medium for 4 minutes.
Pour into greased loaf pan and spread the top smooth.
Let bread rise for at least an hour-probably longer.  You want the bread to rise over the top edge of pan.
Bake at 350 for 30 minutes.
Cool on wire rack and only slice after bread is cool. 



*Note: I've tried this recipe both ways and I think it turns out better when you use the bread flour recipe found here.*

4 comments:

Meg said...

I hear you. It's saying a lot when Ener-g is the "best" one you can find. I'm going to give this one a shots since it's egg free -- all the ones that turn out "decent" are so eggy that I feel like I'm eating nothing but variants on a monte cristo.

Lexi said...

I hope it works for you! It has been our most successful bread recipe yet. I'll keep trying bread recipes though!

Michelle said...

Did you use your regular flour blend? Or a bread flour blend?

Lexi said...

I think I used my regular blend but I do have a bread flour blend. I'll post it on my recipe page.

Post a Comment

Your comments are sweet as honey! Thanks for visiting the hive!

 
Content © Hives in the Kitchen | Design © 2012 Laura Jane
Unauthorized use of this site's design or code is strictly prohibited