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|
- 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
- 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.