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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 174.3
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 148.7 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.1 g

View full nutritional breakdown of Gluten Free Oat Bread with Flax calories by ingredient
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Gluten Free Oat Bread with Flax

Submitted by: GLUTEN-FREE-1
Gluten Free Oat Bread with Flax

Introduction

A soft gluten free oat bread which may be used for sandwiches. Many gluten free breads are so heavy that they can only be used when toasted. Not this one! Gluten free bread recipes call for ingredients specific to the gluten free diet such as potato starch, tapioca flour/starch, and more. A soft gluten free oat bread which may be used for sandwiches. Many gluten free breads are so heavy that they can only be used when toasted. Not this one! Gluten free bread recipes call for ingredients specific to the gluten free diet such as potato starch, tapioca flour/starch, and more.
Number of Servings: 13

Ingredients

    1 cup water, heated to 110F
    2 Tablespoons agave syrup/nectar
    1 packet or 2 1/4 teaspoons instant dry yeast
    1 1/4 cups gluten-free oat flour (or sorghum flour, if oat intolerant)
    1 cup potato starch
    1/2 cup tapioca flour/starch
    1/4 cup flax seed meal
    1 1/2 teaspoons xanthan gum (use corn-free, brand if needed or more guar gum)
    1 1/2 teaspoon guar gum
    3/4 teaspoons sea salt
    2 teaspoons gluten free apple cider vinegar (I used Heinz.)
    4 large egg whites, at room temperature
    1/4 cup extra virgin olive oil
    oil or spray cooking oil for pan
    2 teaspoons gluten free oats for top (optional) + egg wash = (egg white + 1 1/2 tsp. water)

Directions

Grease or spray oil a 95? silver metal loaf pan (not black inside, because silver cooks more evenly).
Preheat oven to 170 200F (lowest possible)
Mix warm water with agave and yeast in a cup and set aside until foamy on the top, about 5 minutes or more, while you prepare the flour mixture.
Beat the eggs at high speed in a large mixing bowl until soft peaks form.
Whisk together the dry ingredients; set aside.
Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a short time. (#2 on a KitchenAid mixer). Stop mixer.
Add dry ingredients all at once and blend for a short time until all dry ingredients are moistened. Then change speed to high (# 10 on KitchenAid) and beat for 1 minute.
Add dough batter to prepared pan and pat with a little cold water using a rubber spatula or your fingers. Distribute dough evenly to meet all sides of the pan and smooth out top. Do not be cautious on using too much water, as it this will help the bread brown.
Set pan in a warm environment. Turn oven off. Place the bread pan in the oven. Close the oven door and allow the dough to rise until it is about 1? over the top of the pan, about 40 minutes.
Remove pan from oven and preheat oven to 375F.
Place the pan on the center of the rack in the center of the oven and bake for about 37 45 minutes or until dough reaches 205F. My oven takes 37 minutes.
Remove the loaf from the oven and immediately remove it from the pan (careful it will be hot) and set the loaf on a cooling rack to cool.
Slice with an electric slicer, electric knife or serrated knife.

Serving Size: Makes 1 loaf (about 13 slices)

Number of Servings: 13

Recipe submitted by SparkPeople user GLUTEN-FREE-1.






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