Gluten-free Dairy Free Oatmeal Maple Bread Or Rolls
From peetabear 14 years ago
- 40 minutes to make
- Serves 0
This recipe is from Diane Kittle. this is what is written about the bread. No kneading. No proofing the yeast. No problem! This bread has great texture, perfect for sandwiches or toast. The maple syrup does double duty, adding flavor and activating the yeast. Read more Rolls have a thick, crispy crust with an airy, slightly chewy interior. See less
Ingredients
- 2 cups brown rice flour, preferably super-fine grind shopping list
- 1 cup gluten-free oat flour shopping list
- 1½ cups sorghum flour or millet flour shopping list
- 1 cup tapioca starch/flour shopping list
- ½ cup potato starch shopping list
- ½ cup sweet rice flour shopping list
- 2 packages (2¼ teaspoons each) active dry yeast shopping list
- 1 tablespoon + 1 teaspoon xanthan gum shopping list
- 1 tablespoon salt shopping list
- 5 eggs, room temperature shopping list
- 4 tablespoons maple syrup or amber agave nectar shopping list
- ½ cup shortening or non-dairy margarine, melted shopping list
- 2½ cups milk of choice (rice, soy, hemp, nut milk), warmed to 110 to 115 degrees shopping list
- 1 egg white, lightly beaten with a fork (to brush tops of loaves) shopping list
- ½ cup gluten-free oats shopping list
- .............................................................................................. shopping list
- oat flour shopping list
- No oat flour? Make it by processing gluten-free oats in a food processor with the steel blade attachment for 1 minute shopping list
- .......................................................................................................... shopping list
- SUPER-FINE GRIND shopping list
- Super-fine rice flour ensures a smooth-textured loaf. To make it, process regular rice flour in a food processor with the steel blade attachment for 1 minute. shopping list
How to make it
- 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 brown rice flour, oat flour, sorghum flour, tapioca starch/flour, potato starch, sweet rice flour, dry yeast, xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment. Mix on low for a few seconds just to combine ingredients.
- In separate bowl, hand whisk the eggs, maple syrup, shortening and milk.
- Add the wet ingredients to the dry ingredients and mix until combined. Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick cake batter.
- Spoon batter into prepared pans. This recipe makes two 9-inch loaves or two 8-inch loaves plus 6 dinner rolls. To make the rolls, use a large ice cream scoop to portion the batter into 6 standard-size muffin cups; then divide remaining batter into two 8-inch bread pans.
- Using a pastry brush, lightly brush the top of the dough with egg white. Sprinkle gluten-free oats on top.
- Let dough rise in a warm place for approximately 40 minutes or until nearly doubled in size. Preheat oven to 350 degrees.
- Place bread pans in preheated oven and bake for approximately 30 (for rolls) to 40 minutes (for loaves). Bread is done when internal temperature reads 200 degrees on an instant-read thermometer.
- Cool bread in pans for 10 minutes. Remove from pans and cool on a rack.
- *********
- note .........when baking gluten free breads you usually need to loosely cover the top of the bread after 10 or 15 minutes to keep it from getting too brown
- also you get a better finished recipe if you use light colored pans instead of the black pans... they tend to burn the outside of the breads etc before the inside gets done..
The Rating
Reviewed by 13 people-
up that is on your way back up
equalizer
in AllStates USA loved it
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Sorry Peeta, I hit the wrong button and instead of rating you 5 forks, rated you 1...my mistake!
conner909
in Whereabouts loved it
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