Recipe

Gluten-free Dairy Free Oatmeal Maple Bread Or Rolls Recipe

	Peetabear / All my dishes 2 months, 2 weeks ago 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 activati... More Cook:40m Servings:0	Peetabear
	gluten free bread

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Ingredients

2 cups brown rice flour, preferably super-fine grind

1 cup gluten-free oat flour

1½ cups sorghum flour or millet flour

1 cup tapioca starch/flour

½ cup potato starch

½ cup sweet rice flour

2 packages (2¼ teaspoons each) active dry yeast

1 tablespoon + 1 teaspoon xanthan gum

1 tablespoon salt

5 eggs, room temperature

4 tablespoons maple syrup or amber agave nectar

½ cup shortening or non-dairy margarine, melted

2½ cups milk of choice (rice, soy, hemp, nut milk), warmed to 110 to 115 degrees

1 egg white, lightly beaten with a fork (to brush tops of loaves)

½ cup gluten-free oats

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OAT FLOUR

No oat flour? Make it by processing gluten-free oats in a food processor with the steel blade attachment for 1 minute

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SUPER-FINE GRIND

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.

Directions

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.

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