Recipes: Gluten-free Oatmeal Maple Bread

• Prep Time:40 minutes
• Cook Time:20 minutes
• Serves:6

 

Tagged:
amber agave nectar, brown rice flour, eggs, gluten free oat flour, maple syrup, potato starch, sorghum flour,

Gluten-free Oatmeal Maple Bread is a hearty bread that will treat you well for the holidays.

 

Foodie Byte

Ingredients

2 cups brown rice flour
1 cup gluten-free oat flour
1 1/2 cups sorghum flour or millet flour
1 cup tapioca starch/flour
1/2 cup potato starch
1/2 cup sweet rice flour
2 packages (2 1/4 teaspoons) active dry yeast
1 tablespoon + 1 teaspoon xanthan gum
1 tablespoon salt
5 eggs, room temperature
4 tablespoons maple syrup or amber agave nectar
1/2 cup shortening or non-dairy margarine, melted
2 1/2 cups milk of choice (rice, soy, hemp, nut milk), warmed to 110 to 120 degrees

Preparation

Prepare two 9-inch bread pans (or two 8-inch bread pans and 6 muffin tins) by greasing well and dusting with brown rice flour. Set aside.
Place first 9 ingredients into the bowl of a stand mixer with a paddle attachment.
Mix on low for a few seconds just to combine ingredients.
In a separate bowl, hand whisk the eggs, maple syrup, shortening and milk.
Add the wet to the dry and mix until combined and mix for 5 minutes on medium-high speed. Batter will resemble a very thick cake batter.
Spoon batter into prepared pans. If making the 8 inch loaves and six rolls, use a large ice cream scoop to portion the batter into 6 standard muffin cups; then divide remaining batter into 8-inch pans.
Let dough rise in a warm place for about 40 minutes or until nearly doubled in size.
Preheat oven to 350°F.
Place bread pans in preheated oven and bake for about 30(for rolls) to 40 minutes (for loaves).
Bread is done when internal temp is 200°F on an instant read thermometer.
Cool bread in pans for 10 minutes.
Remove from pan and cool on rack.

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