Oat Bread (Gluten-Free; Dairy-Free; Vegan)

You will fall in love with this soft, yummy GF, DF, Vegan Oat Bread! It’s perfect for toast, sandwiches or warm with some fresh buttery spread 🙂 I usually make two loaves at a time and freeze one to have a loaf ready to go when the first one runs out (usually within 2-3 days in our family). I hope you enjoy it!

3 Cups + 3 Tbsp (453 g) GF Bread Flour Blend (I usually use my own blend (from “letthemeatgfcake” and instructions are included with my Italian Sandwich Bread GF recipe) or Better Batter GF Flour Blend (just be sure your GF flour blend contains Xanthan Gum))
2 Tbsp + 1 tsp Granulated Sugar
2 tsp Kosher Salt
2 tsp Quick Rise Yeast
2 Cups Plain Oat Milk
4 Tbsp Buttery Spread (Earth Balance Original or Country Crock Plant Butter with Avocado Oil)
1 Handful GF Whole Oats (for sprinkling on the top)

Thoroughly coat all sides and bottom of the loaf pan with shortening and then a dusting of GF Flour. Set aside.
In a small microwave-proof bowl, melt the butter-substitute and set aside.
Using a Stand Mixer, with the Paddle attachment and set on Low, combine the GF Flour, Sugar, Salt and Yeast until completely blended.
In another microwave-proof bowl (or 2-cup glass measuring cup with a pour spout), heat the Oat Milk for 45-60 seconds or until just slightly warm.
Pour the melted Butter-substitute into the luke-warm Oat Milk and gently stir.
With the mixer on Low, slowly add the Milk mixture to the GF Flour Mixture until completely combined.
Scrape down the sides of the bowl and the paddle attachment. Increase the speed to Medium-High and beat for 5 minutes.
Using a rubber spatula, scrape the bread dough into the prepared loaf pan and spread evenly. Lightly spray the top with water and cover with plastic wrap (I spray one side of my plastic wrap with non-stick cooking spray, so it can be easily removed after the dough rises).
Place in a warm, draft-free spot to rise for about 1 – 1 1/2 hour (or more, depending on the current temperature) or until dough has risen slightly above the top of the pan.
Once the dough is ready to bake, place one oven rack in the lowest position and the other rack in the middle position of your oven. Next, place an oven-proof dish (I use a glass loaf pan) with about 1 Cup of water on the lower rack set off to one side, so as not to block the heat.
Preheat oven to 425 degrees.
Remove plastic covering from the bread loaf, sprinkle the top with the GF Whole Oats and bake for 35-40 minutes. Bread is done when it starts to pull away from the sides of the loaf pan and it makes a hollow thud sound when you gently thump it. Note: If the bread starts to get too dark on the top, cover loosely with foil (I start checking at the 15 minute mark).
Remove from oven and let cool in pan for about 10 minutes. Then, remove bread from the pan and continue cooling on a wire rack.
Enjoy with a buttery spread and honey or fresh jam/preserves…or slice to use for your favorite sandwiches 🙂

Breakfast, Dinner, Lunch, Snacks

Italian Sandwich Bread (Gluten Free)

I panicked when I found out that I was allergic to Gluten…that meant NO BREAD!!! 🙁 I tried the frozen GF Breads in the grocery store, but they all tasted wrong! And the texture was well, also wrong!! So, I decided to hit the internet and cookbooks for a good GF Bread Recipe. I had tried SO many different recipes and was just about to give up when I discovered a wonderful GF Bread Flour Blend by Kim (“letthemeatgfcake”). Everyone in my family couldn’t believe that it was Gluten Free…it tasted JUST like “regular” gluten bread 🙂 I bake at least one loaf per day…sometimes 2….yes, it’s THAT great!!! Now, I can have my GF Bread and eat it, too 🙂
A HUGE “Thank You” to Kim @ “letthemeatgfcake.com” for sharing this delicious recipe!

3 Cups + 3 Tbsp (453 g) GF Bread Flour Blend (recipe in the notes*)
2 Tbsp + 1 tsp Granulated Sugar
2 tsp Kosher Salt
2 tsp Quick Rise Yeast (Instant)
2 Cups Milk (You can use Whole, 2%, 1%, Skim, Rice Milk, Cashew Milk, Oat Milk, etc.)
4 Tbsp Unsalted Butter (melted; You can also use a dairy-free butter, such as “Earth Balance”)

Thoroughly coat the bread pan/pans with shortening and then a dusting of GF Flour, being sure to bang the pan to get rid of any extra flour. Set aside.
In a small microwave-proof bowl, melt the butter and set aside.
Using a stand mixer, combine (on Low) the GF Flour Blend, Sugar, Salt and Yeast until completely mixed (about 1 minute).
In another microwave-proof bowl, heat the milk for 45-60 seconds or until just slightly warm.
Note: I use a 2-Cup Glass measuring cup with a pour spout to make it easier to add to the flour mixture.
Pour the melted butter into the luke-warm milk.
Turn the mixer on to Low and slowly pour the Milk/Butter mixture into the Flour blend until completely combined.
Scrape down the sides of bowl and increase the speed to Medium-High and beat for 5 minutes.
Using a rubber spatula, scrape the bread dough into the prepared bread pan and spread dough out evenly.
Cover the pan with plastic wrap and place in a warm spot to rise for about 1 1/2 – 2 hours or until it has doubled in size.
Note: I place my breads on top of our cable box since it is nice and warm 🙂
Once the bread dough is ready to bake, place one oven rack in the lowest position and the other rack in the middle position of your oven. Next, place an oven-proof baking pan/dish on the bottom rack (off to one side, so it isn’t directly underneath where the bread will be baking – you don’t want to block heat to the bread above it); add about 1 cup of water to the pan (this is for producing steam for the baking bread).
Preheat oven to 425 degrees.
Remove plastic covering from bread loaf and bake for 35-40 minutes. Bread is done with it starts pulling away from the sides and it makes a hollow thud sound when you thump it lightly.
Note: if bread starts to get too dark on the top, cover with foil – start checking at about 15 minutes.
Remove from oven and place on a cooling rack while still in the pan for about 10 minutes. Then, remove bread from pan and continue cooling on the wire rack.
Enjoy with butter and honey or fresh strawberry jam or with your favorite sandwich fixings 🙂

Before I start with the recipe for the Gluten Free Bread Flour blend, I need to point out a few things:

1st, kitchen scales would be very helpful since the ingredients in this recipe have to be weighed (in grams).

2nd, weigh each ingredient separately and then add to the storage container or ziploc baggie used to keep the flour fresh.

3rd, I have found that it is much easier to store my flours and flour blends in large plastic containers with tight-fitting tops – easy to scoop from 😉

GF Bread Flour Blend Recipe (makes 5 Cups):

Potato Starch – 280 grams
Superfine White Rice Flour – 245 grams
Tapioca Starch/Flour – 75 grams
Whey Protein Isolate (unflavored) – 75 grams
Xanthan Gum – 15 grams

Breakfast, Dinner, Lunch, Snacks

American, Italian

Gluten Free Sandwich Bread

After trying several Gluten Free Breads available in the stores, I decided to try making my own. I finally found a recipe that is simple, delicious and easy on the purse…the total cost per 2 pound loaf is just $5.43 (give or take a few cents, depending on price fluctuations of ingredients).
An enormous “Thank You” to America’s Test Kitchen for creating this recipe!!! 🙂

2 Tbsp Unsalted Butter (Melted and cooled)
2 Large Eggs
2 Cups Warm Water (110 degrees – do NOT use water over this temperature, because it will kill the yeast)
2 1/3 + 1/4 Cups King Arthur Gluten Free Multi-Purpose Flour (Sifted)
1 1/3 Cups Gluten Free Oat Flour (Sifted)
1/2 Cup Nonfat Dry Milk Powder
3 Tbsp Powdered Psyllium Husk
2 Tbsp Granulated Sugar
2 1/4 tsp Rapid Rise or Instant Yeast
2 tsp Baking Powder
1 1/2 tsp Salt

Gather the ingredients.
Spray loaf pan with non-stick cooking spray and set aside.
Melt the Butter and set aside to cool a little.
In a Stand Mixer, using the paddle attachment (not the dough hook), mix the dry ingredients – GF Flour, Oat Flour, Dry Milk Powder, Psyllium, Sugar, Yeast, Baking Powder and Salt on Low until blended (about 1 minute).
In a separate bowl, whisk the Eggs with the 110 degree Water and melted Butter until well-blended.
Slowly add the Water mixture to the Dry Ingredients in the Stand Mixer, mixing on Low until all ingredients are blended, scraping sides as needed. Increase speed to Medium and mix for 6 minutes. Dough will look like cookie dough.
Using a rubber spatula that is sprayed with non-stick cooking spray, scrape dough into the prepared loaf pan and smooth out surface with wet hands. Note: if using an 8 1/2″ pan you will need to wrap a foil collar around the pan (staple ends together), in case dough rises above the top (see photo).
Spray or flick water with hands onto the top of the bread dough and cover loosely with plastic wrap.
Place in a warm spot to rise about 50% – usually about 1 hour.
Preheat oven to 350 degrees and put oven rack in the middle position.
When ready to bake, remove plastic and spray or flick water onto the top of bread and bake for 1 – 1 1/2 hours (our oven runs a bit hot, so I usually only bake my bread for 1 hour). Bread is ready when it turns golden brown and sounds hollow when tapped.
Let cool for about 10 minutes in pan. Then remove to a wire rack to cool completely. Enjoy with butter and honey (or your favorite jam).

Bread keeps on shelf tightly sealed in a plastic bag for 3-5 days.
Freezes well, too, if you can resist eating the entire loaf!
I keep a back-up Ziploc Baggie with all of the dry ingredients already sifted and mixed in the refrigerator for a quick start 🙂

Lunch, Main Dish, Snacks