Gluten-Free Sandwich-Worthy Oat Bread

Today I set out to re-stalk my freezer with a few of my staple loaves of bread and decided that I needed a new one to add to the bunch. My baking basket had a small bag of oats left over in it so….Oat Bread! I used a mishmash of gluten free flours, no starches and a yeast free formula that rises – the result: a delicious, nutritious even sandwich worthy bread that I think I’ll call my new favourite!

The fun part of this one is the flours are totally interchangeable so don’t be afraid to experiment. It’s also worth a mention that you can easily make your own flours with a food processor. I made the millet and oat flours for this loaf today. You can also try adding 1/2 cup of sunflower or pumpkin seeds!

Oven 350 degrees
Greased loaf pan

Medium bowl:
1              cup Bob’s Red Mill Gluten Free All Purpose Flour
1/2         cup Buckwheat Flour
1/4         cup Millet Flour
1/4         cup ground Flaxseed
1/4         cup gluten-free Oats
1/8         cup gluten-free Oat Flour
1/8         cup Sorghum Flour
1              teaspoon Sea Salt
1 ½        teaspoons Baking Powder
1/2         teaspoon Baking Soda
Large bowl:
3             medium Eggs
1/4         cup Sparkling Water or Club Soda
2/3        cup Yogurt, Vanilla or Plain/Dairy or Non-Dairy (I use Goat Yogurt)
1              tablespoon Agave Nectar or Honey
1              teaspoon Apple Cider Vinegar

Mix all dry ingredients in your medium bowl.

Beat the eggs in the large bowl until frothy, add the remaining liquid ingredients and whisk well.
Slowly mix the dry ingredients into the wet and stir until thoroughly incorporated.

Scoop dough into greased loaf pan and sprinkle with oats and coarse sea salt
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a wire rack for before slicing.

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