Sunday, December 12, 2010
Gluten Free Honey Oat Sandwich Bread
This was todays experiment and it turned out delicious enough to share the recipe. Baked with Bob's Red Mill Gluten Free Rolled Oats inside and out.
Cold weather keeps me in the kitchen baking and I love how the house smells with fresh bread in the oven. This bread made great peanut butter and jelly sandwiches. It was delicious warm with just a smear of butter also. It isn't too sweet like some gluten free breads, and using the honey only on the top gives it a sweetened crust but not sweet in every bite. It was a big hit with Shawn and I'm sure it will be a big hit with your family also.
1 tablespoons clover honey
1 cup potato starch
1 cup Bob's Red Mill Gluten Free Oat Flour
1/2 cup quinoa flour
1/2 cup arrowroot flour
1/2 cup Bob's Red Mill Gluten free Rolled Oats
1/4 cup sugar
1 and 1/2 teaspoons Xanthan gum
1 teaspoon Guar gum
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon sugar
2 teaspoons active dry yeast (1 packet 5/16th ounce)
1/4 cup warm water
1 cup whole milk
1 tablespoon cider vinegar
1 tablespoon extra virgin olive oil
Begin by setting all ingredients out to come to room temperature. Do not use anything cold with yeast.
Mix all the dry ingredients from group 1 together with a whisk in your stand mixer bowl. Make sure to be thorough.
Set the flour mixture aside. Mix the ingredients together from group 2 in a separate bowl and set this aside in a warm spot to "bloom". Mix the ingredients from group 3 together in a separate bowl and set it out to come to room temperature. When you reach this step, preheat oven to 175 and walk away for about 45 minutes to an hour. Allow all ingredients to reach room temperature.
With dough hooks attached, mix the wet ingredients into the dry ingredients using your stand mixer.
It makes a fairly sticky dough. I used extra virgin olive oil in a spray to coat my loaf pan and filled the pan as pictured below.
Once the dough is in the loaf pan, score the top with a knife, squirt the honey into the knife cuts and sprinkle some loose oats on the top.
Place into the oven at 175 degrees to rise for 1 hour. After 1 hour turn the temperature to 350 degrees and bake for about 30-45 minutes more or until golden brown crust has formed.
Remove from the pan and cool on a wire rack.
This bread was a bit heartier and denser than my regular sandwich bread recipe. It had the texture of one of those "whole wheat" or "9 grain" deli breads.
This is one of the first breads I've used Guar gum in and I have to say that the jury is still out on it. I've had great success with using Xanthan Gum as a binder in my breads.
© The Gluten Free Spouse / Shawn Christopher Mooney
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Help! When do I add the eggs or are they a wash?ReplyDelete
When you add the "wet" ingredients, add the eggs. You might try it with flaxseed meal as an egg replacement too. Just mix 1 tablespoon of flaxseed meal with 3 tablespoons of hot water for each egg. Let that mixture sit long enough to get "goopy" then use in the recipe like an egg.ReplyDelete
Thank you so much! It's in the oven and looks great, the kids and I are looking forward to some warm bread with our supper tonight. What a treat, you're a genius ThanksReplyDelete
This looks amazing. I had a question about the "bloom" from the yeast. If you left this and let it sit 45 minutes while all comes to room temp, will the bloom stay and eventually collapse and me ineffective? Just wondering. Thanks, Oh can I use Agava Nectar in place of Honey?
Yes you can use agave. Blooming the yeast is so you know that it is good yeast to use. Most of the gas production and expansion you want to happen while in the dough. You just want to get it started a little to see if it is good yeast in the bowl, so 45 minutes would be too long.ReplyDelete