I have been gluten free for almost a year now and the hardest thing for me so far has been finding a good gluten free bread. I have tried the gluten free bread from local bakeries as well as from the supermarket but have not had any luck.
I recently have been craving a bologna sandwich and finally decided to try my hand at making a gluten free bread. I was really pleased with how this loaf turned out. Like most gluten free breads it was dense but unlike moist gluten free breads it was also moist. I ate half the loaf over the course of 2 days!
Don’t worry, this dough will look like a batter at first.
After rising it is much more dough like.
| Gluten Free Honey and Oat Bread |
Recipe type: Bread
Author:
Prep time: 2 hours 30 mins
Cook time: 25 mins
Total time: 2 hours 55 mins
Serves: 16
Ingredients
- 1 cup brown rice flour
- 1 1/4 cups oat flour
- 2/3 cup corn starch
- 1/3 cup tapioca starch
- 2 teaspoons instant yeast
- 1 1/4 teaspoon salt
- 1 1/4 teaspoon xanthan gum
- 3/4 cup warm milk
- 1/3 cup honey
- 1/4 cup butter, softened
- 3 large eggs
Instructions
- Mix the flours, starch, yeast, salt, and xanthan gum together in a mixing bowl.
- Melt the butter into the honey in a glass bowl in the microwave or over a double boiler.
- Using an electric mixer slowly mix the warm milk into the dry ingredients.
- Mix in the melted butter and honey mixture until completely incorporated.
- Add the eggs one at a time. Once the eggs are completely incorporated beat the dough on high for 3 minutes.
- Cover the mixing bowl with a light cloth or plastic wrap and let it rise for 60-90 minutes.
- Stir the batter gently to release some of the air then place it into a lightly greases 8 1/2″ x 4 1/2″ loaf pan.
- Smooth the top using wet fingers or a wet spatula.
- Cover the bread pan and allow to rise until it barely crowns the top of your pan (45-90 minutes).
- Bake the bread for 25 minutes or until golden brown.
- Remove from the oven and immediately brush lightly with melted butter to keep the crust soft.
I’m glad you liked the bread, Brenna! Thanks for linking back to my recipe. Have a great week!
Thank you for the beautiful recipe Mary, I hope you have a great week as well!