Gluten-Free Honey Oat Bread
This gluten-free honey oat bread makes the most amazing toast. The eggs provide a bit more protein to help the structure develop and add great flavor. (Scroll down to see the Whole-Grain Flour Mix recipe used in the following Honey Oat Bread recipe.)
Honey Oat Bread
Preparation time: 20 minutes, plus rising time
Cooking time: 60–70 minutes
Yield: 16 slices
2 cups plus 2 tablespoons (290 grams) Whole-Grain Flour Mix (scroll down to see the recipe)
1 cup minus 2 tablespoons (105 grams) gluten-free, rolled-oat flour
2/3 cup gluten-free rolled oats
2 tablespoons honey
1/4 teaspoon sea salt
1 teaspoon active dry yeast
1/2 teaspoon xanthan gum
1-1/3 cups warm water (102 to 103 degrees)
Grease a 9-x-5-inch loaf pan with unsalted butter.
In the bowl for a stand mixer, combine all ingredients. Beat on medium speed for 2 minutes.
Pour the mixture into a prepared bread pan. Cover and let rise for 1 to 2 hours, or until the batter has doubled in size and almost reaches the rim of the pan.
Preheat the oven to 350 degrees F. Using a clean, single-edge razor blade, make a cut down the center of the loaf for even more oven spring.
Bake for 60 to 70 minutes, or until the temperature on an instant read thermometer reads 190 to 200 degrees F.
The bread will be golden-brown, pull away from the pan sides, and sound hollow when tapped.
Cool the bread in the pan for 3 minutes and then move it to a wire rack to cool completely.
Cool the bread completely before slicing.
Per serving: Calories 130 (From Fat 17); Fat 2g (Saturated 0g); Cholesterol 27mg; Sodium 45mg; Carbohydrate 25g; Dietary Fiber 2g; Protein 4g.
Whole-Grain Flour Mix
Preparation time: 10 minutes
Yield: 14 cups
4-1/2 cups minus 1 tablespoon (600 grams) brown rice flour
4-3/4 cups plus 2 tablespoons (600 grams) sorghum flour
3-1/4 cups minus 1 tablespoon (400 grams) millet flour
1-3/4 cups (275 grams) sweet rice flour
In a large bowl, combine all ingredients until the mixture is one color.
Use a wire whisk to stir for best results.
Store in an airtight container and use in baking recipes in place of flour.
Weigh these flours instead of measuring them by volume. You end up with much better results, and you find that with a little experience, weighing is faster than measuring by cups. One cup of this mix weighs 135 grams.