I got home from work today and I really wanted to make oatmeal bread. The trouble was that the recipe I normally make (from “Complete gluten-free cookbook by Washburn and Butt) called for a couple of ingredients I don’t have in the house at the moment. One of them being apple cider. I thought that I could possibly use apple juice, but I didn’t have any of that either.
I really wanted oatmeal bread! I began searching around the internet and found — nothing! Absolutely nothing! It was horrible. I’m sure the reason is that uncontaminated oatmeal and oat flour is difficult to find (at least it is in my area). So, I just winged the whole recipe! It came out wonderfully! I used the gluten-free setting on my cuisinart bread maker. I did stop the rise half way through the rise cycle as the loaf didn’t take very long (at all!) to rise, and if I had left it longer it would have collapsed. So, if you are using a breadmaker, only let the bread rise for 1/2 hour, then set the machine to bake for 1 hour. Of course you can just do the whole thing using a stand-mixer and a regular old oven. Who needs a bread maker? (Well I do, because I don’t own a stand mixer… its a sad state of affairs).
I can’t find my camera. I don’t know what I did with it! Hopefully I’ll find it before I eat the entire loaf. Regardless, here is the recipe!
- 3/4 cup (177 mL) warm water
- 3/4 cup (177 mL) warm milk
- 1 egg (lightly whisked)
- 1 egg white
- 1/3 cup (80 mL) apple sauce (sugar free)
- 1 1/4 tsp (6.25 mL) cider vinegar
- 1/4 cup (60 mL) honey
- 2 tbsp (30 mL) walnut oil
- 1.5 cups (375 mL) all purpose gluten-free flour mix, your choice.
- 2/3 cup (160 mL) certified gluten-free oats
- 2/3 cup (160 mL) certified gluten-free oat flour
- 3 tbsps (45 mL) brown sugar
- 2 tsp (10 mL) salt
- 3/4 (11 mL) tbsp yeast
- If using a bread machine, put all of the wet ingredients in first. If your machine has a pre-heat cycle, let this run now! If using an oven: mix all th wet ingredients together with a whisk or wooden spoon.
- Mix all of the dry ingredients together in a bowl or a bag so that the mixture is uniform.
- If you are using an oven: now is the time to combine the dry and wet ingredients with a stand mixer or a powerful hand mixer. Mix for 4 minutes! If you’re using a bread machine: put the dry ingredients into the machine now, and help the kneeding blade to mix the dough with a spatula or wooden spoon (just be careful not to break the moving blade!). If you are using an oven: put the ingredients into a large bread loaf pan, or split between 2 small loaf pans. Don’t try to cram it all into a 9×5 pan! It won’t fit!
- No matter what method you use, let the loaf rise for 1/2 an hour BUT NO LONGER! The oat flour is light and it doesn’t rise like other gluten-free flours.
- If using an oven: shove the loaf in an oven set to 350F (180C) for about an hour (or until the internal temperature is about 195F (91C). If you have two smaller loaves you’ll have to adjust the cooking time accordingly. If using a bread machine: make sure you stop the kneeding cycle early, and put the machine on a bake only cycle for 1 hour. If you have a crust and loaf size setting use a 2 lbs loaf setting and dark crust.
- Take the loaf(s) out of the pan(s) and let cool completley on the counter before slicing.