AuthorE. Gluten
DifficultyIntermediate

When my sister Mette was diagnosed with several food allergies on top of her celiac disease, she was forced to reinvent several of the recipes she had been using. Her allergies to rice, eggs, and milk created the most problems. She tried substituting several other flours for rice, but none of them tasted very good at all. It wasn't until she started grinding her gluten free oats into flour that she was able to create a bread that she (and everyone else!) enjoyed. - Betsy

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Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr
 3 ½ tsp xanthan gum
 4 ½ tsp egg replacer
 1 ½ tsp salt
 ¼ cup sugar
 1 ½ tbsp yeast
 1 ¾ cups warm water
 ¼ cup oil
 1 tsp vinegar
 6 tbsp potato milk, rice milk, or molasses
1

In the bowl of a stand mixer, combine Mette’s All-Purpose Oat Flour Blend, xanthan gum, egg replacer, and salt. Sprinkle sugar, yeast, and warm water on top of the flour mixture. Let it sit for 5 minutes. Stir on low speed until combined.

2

Add oil, vinegar, and potato milk (or molasses). Beat for 3 minutes on high speed.

3

Preheat oven to 375°.

4

Grease 2 regular loaf pans (8x4x2) or 12 English muffin rings. Spoon bread batter into pans and let rise for about 20 minutes. While the bread is rising, preheat your oven to 375°.

5

Bake loaf pans for about 40 minutes. Bake English muffin rings, rolls, and small loaves for 20 - 25 minutes. The bread will be a deep brown color when it is done. Remove it from the oven and let it cool.

6

Slice the bread and place it in Ziploc bags in the fridge or freezer. When ready to use, place the desired number of slices on a plate and microwave on High for 15-30 seconds, until warm and soft to the touch.

7

* see Flour Recipes for mix

Ingredients

 3 ½ tsp xanthan gum
 4 ½ tsp egg replacer
 1 ½ tsp salt
 ¼ cup sugar
 1 ½ tbsp yeast
 1 ¾ cups warm water
 ¼ cup oil
 1 tsp vinegar
 6 tbsp potato milk, rice milk, or molasses

Directions

1

In the bowl of a stand mixer, combine Mette’s All-Purpose Oat Flour Blend, xanthan gum, egg replacer, and salt. Sprinkle sugar, yeast, and warm water on top of the flour mixture. Let it sit for 5 minutes. Stir on low speed until combined.

2

Add oil, vinegar, and potato milk (or molasses). Beat for 3 minutes on high speed.

3

Preheat oven to 375°.

4

Grease 2 regular loaf pans (8x4x2) or 12 English muffin rings. Spoon bread batter into pans and let rise for about 20 minutes. While the bread is rising, preheat your oven to 375°.

5

Bake loaf pans for about 40 minutes. Bake English muffin rings, rolls, and small loaves for 20 - 25 minutes. The bread will be a deep brown color when it is done. Remove it from the oven and let it cool.

6

Slice the bread and place it in Ziploc bags in the fridge or freezer. When ready to use, place the desired number of slices on a plate and microwave on High for 15-30 seconds, until warm and soft to the touch.

7

* see Flour Recipes for mix

Gluten Free Mette’s Oat Bread