Friday, 2 August 2013

Gluten-Free Honey Oat Sandwich Bread

This recipe is free of gluten and dairy. 

We all love a great sandwich and there are a wealth of condiments, fillings, and textures available, but what about the bread?

A while back my significant other came home with a loaf of the regular honey oat, made a sandwich and declared it to be his "all time new FAVORITE bread!".

Saddened, and slightly jealous because I couldn't have any, I decided to develop my own. Here is the result of combining and interchanging about 20 different gluten free bread recipes over the last 5 years; this honey oat is one of the sweetest and best textured GF breads I have come across.

1/2 cup gluten-free rolled oats

1 cup boiling water
2 1/4 tsp active dry traditional yeast
1 tsp sugar
1 cup warm water
2 large eggs (room temp°)
1/3 cup of honey
1/4 cup canola oil
2 tsp cider vinegar
1/2 cup tapioca flour
1 3/4 cup potato starch
3/4 sorghum flour
1 tsp xanthan gum
1 tsp guar gum
1/2 tsp salt
Coconut oil for greasing

1. In one bowl, mix oats and boiling water and leave to sit. In second bowl, mix sugar, yeast and water and leave to sit for about 5 minutes. 

2. Grease a 9 x 5 inch loaf pan. I prefer coconut oil as it forms a nice crust, a nice colour and makes everything slide out of the pan ridiculously easy. 

3. In a large bowl mix together all your dry ingredients and whisk to combine them really well. In another large bowl (I use KitchenAid Professional 550 Stand Mixer) beat eggs until they are pale and frothy using whisk attachment. Blend in your wet ingredients and switch over to dough hook attachment, then add in your dry ingredient mixture all at once and blend again until thoroughly combined. 

This recipe will produce a batter-consistency type dough, so don't be alarmed if it doesn't look "kneadable".

4. Scrape the dough into your loaf pan and smooth over the top as best you can, a wet palm or spatula works quite well. Cover with plastic wrap and a tea towel and leave to rise in a warm place. It should rise until about a half inch above the pan.

5. Preheat your oven to 375°F/190°C/Gas Mark 5. With a sharp knife make 3 diagonal slices into the top of the loaf, for the steam to escape. Bake for 1 hour and 10 minutes or until internal temperature reaches 205°F/96°C. If you don't have a baking thermometer, you can get one here or just check with a wooden skewer so that it comes out dry. Remove from oven and let cool in pan for up to 10 minutes, but no longer, as it will cause your bread to be soggy, and nobody wants soggy bread. Take it out of the pan and cool it on a wire rack. 

Note: If your bread looks like it is browning a little too much for your taste, cover it with foil to prevent too much further browning.

Post by Navada

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