From time to time I eat store bought gluten free bread. But often, my tummy will ache and bloat.
This gluten-free bread is made with oats — soft and moist, with a golden crust. It’s not dry or crumbly, it slices well, and is perfect for toasting. It takes a minute or two for kneading and proves within 25 minutes. I added Sesame and Flax Seeds for a delicious nutty crunch.
This bread is made with gluten-free yeast. If you cannot find it, check on a different bread recipe which is made with baking powder, for example Soda Bread.
Optional ingredients to decorate your loaf before baking:
Flax seeds, Sesame Seeds, Poppy Seeds, Sunflower Seeds, Pumpkin Seeds, Hemp Seeds.
Any coarse ground nuts which are suitable for your diet.
This is a simple and yet very satisfying bread recipe. Enjoy!
INGREDIENTS
- 350 g organic gluten free Oatmeal (medium sized flakes)
- 120 g organic Brown Rice Flour (or mix with white Rice Flour)
- 2 TBSP Dry Yeast Powder made from Buckwheat or 1 package of glutenfree yeast
- 1 TSP Barley or Rice Malt
- 1/2 TSP Salt
- 1 TSP Psyllium Powder
- 500 ml warm water
- Olive- or Sunflower oil for brushing
- optional: Sesame seeds and flax seed for garnish
Prepare a bread tin, size 3.5 inch x 8 inches (10 cm x 25 cm). Grease with any plant based oil of your choice or use parchment paper.
Mix the dry ingredients in a bowl.
Add the warm water and kneed with a spatula for about 1 minute.
Fill in the dough. Wet your fingers to smooth the surface.
Brush with oil.
Decorate with seeds.
Cover with a lid or plastic foil. Prove at a a warm place for 30-45 minutes. The bread will rise for about 2 cm.
Preheat the oven to 200 degree C/390 degree F/ Top- and Bottom Heat
Bake for about 50-55 minutes.
