This bread is delicious, especially toasted. It tastes and feels like real bread. I’m not just saying that as someone who forgets what real bread tastes like since I’ve had real gluten-laden bread recently.
The good… no great news is that this bread is fabulous. The bad news is that this bread is fabulous. Because, while it’s gluten-free, it isn’t low carb. It’s totally full-carb. So if you’re on a low carb diet then this bread should be relegated to the treat category. Toasted, it makes a wonderful open-faced sandwich. I slice and freeze it and then pop a slice into the toaster. A loaf makes about 15 slices, so it’s well worth the effort.
I modified a recipe from the wonderful book by Cook’s Illustrated, “The How Can It Be Gluten Free Cookbook”
Here are a few things to know: The pan looks small but turns out a good-size loaf, so don’t be concerned. Rather than measuring a little bit of this and that flours, the recipe calls for making a batch of Gluten Free Flour Blend that keeps for months in the fridge and is suitable for 3 loaves or 3 batches of English Muffins. It’s much quicker and easier that way. Just follow the link to the flour blend in the recipe. Absolutely do not leave out the powdered psyllium husk which is available at health food stores and online.
- 2 cups warm water (110 degrees)
- 2 large eggs
- 2 tablespoons ghee, melted and cooled; can substitute butter if you're eating dairy
- 14 ounces (3 cups plus 2 tablespoons) Gluten-Free Flour Blend
- 4 ounces (1 1/3 cups) gluten free oat flour
- 3 tablespoons powdered psyllium husk
- 1 1/2 tablespoons coconut sugar
- 1 package (2 1/4 tablespoons) instant or rapid rise yeast
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- Equipment needed:
- Standing Mixer
- Loaf pan 8 1/2 inch x 4 1/2 inch (you can use a 9 inch x 5 inch loaf pan but the bread will not rise as high and the loaf will not be as tall)
- Spray the loaf pan with vegetable oil spray or lightly coat with oil (I use coconut oil spray).
- Whisk water, eggs, and melted ghee together in a bowl and set aside.
- Put flour blend, oat flour, psyllium husk, sugar, yeast, baking powder and salt in the bowl of a standing mixer. Mix on low until combined.
- Keep mixing on low and slowly add water mixture and let dough come together. Increase speed to medium (5) and beat for 6 minutes. Dough will be sticky.
- Using a rubber spatula, scrape dough into greased loaf pan and press gently into corners with wet hands. Smooth top of dough and spray with water. If you don't have a sprayer, just use your hands to shake some water drops onto top of dough and gently spread so top is wet.
- Create a foil collar for the top of the pan: tear off a piece of foil long enough to fit around the rim of the pan. Fold in half the long way and then in half again. Wrap around top of pan so that about 1" of foil sticks above the pan. Staple foil together.
- Cover pan loosely with plastic wrap and let rise at room temperature until dough has risen about 1/2 inch above the rim of the pan (not the foil), about 1 hour.
- Adjust oven rack to middle position and preheat to 350°. Remove plastic and spray loaf (or wet with hands) with water. Bake for 1 1/2 hours.
- Remove from oven and let cool in pan for 10 minutes. Remove foil collar and transfer bread to a rack to cool. Let cool completely (at least 2 hours) before slicing. Don't try and slice while warm or it will fall apart.
- Bread keeps in the fridge for a day and freezes well kept in a ziploc freezer bag. Slice the bread before freezing so that you can pull off individual slices.
mmm oatmeal isn’t paleo, no grains are. same with brown rice and white rice flours. disappointed with your super high carb new recipes. prefer the old ones.