I have been meaning to make Oat Bread for quite some time, but haven't managed to get around to it. Today is the day!
The original recipe is from Yammies' Glutenfreedom, Gluten-free Honey Oat Bread. However, there are a number of ingredients I either don't like or don't have. Also the quantities are too big for my baking tins. This is my version of Oat Bread.
Ingredients
200g of gluten-free oats
200g of gluten-free oats
1 (7g) sashet of dried yeast
180ml of warm water
60ml of oil
2 tablespoons of sugar
80g of Dove Farm gluten-free flour
1 teaspoon of xanthan gum
1/2 tsp of salt
big pinch of cinnamon
2 eggs
Method
In a food processor, turn the oats into oat flour. Add the yeast, sugar, flour, xanthan gum salt, and cinnamon. Mix in the processor. In a jug, break the eggs and mix, add the oil, and mix, then add the water. Once combined, add to the dry ingredients. Beat for a few minutes until fluffy. Turn out into a well greased loaf tin. The dough will be a sticky mess at this point, not the beautifully smooth dough ball of gluten bread. Place the tins in a warm place and leave to rise until it has doubled in size. Sprinkle the top with a few oats, and bake in the oven at 175°C.
Notes
In a food processor, turn the oats into oat flour. Add the yeast, sugar, flour, xanthan gum salt, and cinnamon. Mix in the processor. In a jug, break the eggs and mix, add the oil, and mix, then add the water. Once combined, add to the dry ingredients. Beat for a few minutes until fluffy. Turn out into a well greased loaf tin. The dough will be a sticky mess at this point, not the beautifully smooth dough ball of gluten bread. Place the tins in a warm place and leave to rise until it has doubled in size. Sprinkle the top with a few oats, and bake in the oven at 175°C.
Ohhhh! That worked well! Very well in fact!
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