Gluten Free Oat and Honey Loaf

In the event you’ve been eager to dive into the world of baking gluten free bread however really feel intimidated, that is the loaf for you! It’s tremendous straightforward to make and has that rustic sourdough look, however with out the time constraint of constructing sourdough.

On the subject of gluten free bread making, getting the feel proper means utilizing a number of flours. So for those who take one take a look at this recipe and assume “there’s no method I’m shopping for all these flours” – sure you’re!

You’ll make this bread greater than as soon as (promise) so it’s price splurging on all of the flours. The truth is, many of those flours are below $8 a bag, so it’s completely price it.

This bread smells simply as you think about while you hear the phrases “oats and honey.” Your kitchen goes to odor divine! I really like having it for breakfast with a smear of ghee and fried eggs and between my husband and I, it doesn’t final lengthy in our home.

Hope you get pleasure from it as a lot as we do

*Be mindful I embrace the gram measurements under and extremely advocate you measure every little thing in grams to get the correct quantity of flour. It may be straightforward so as to add extra flour than mandatory when not weighing/measuring.

Oat and Honey Loaf

Samantha Gladish

2 cups Milk (450g) oat milk, almond, 2% or complete, heated on the range. (NOT boiling, you need the temp to be someplace between warm-hot)
3 tbsp honey (30 g)
2 tsp energetic dry yeast (8 g)
1/4 cup apple cider vinegar (55 g)
3 tbsp psyllium husk powder (30 g)
1 cup sorghum flour (140 g)
1 cup gluten-free oat flour, plus extra for dusting (100 g)
1/2 cup tapioca starch (120 g)
1 cup gluten-free rolled oats (75 g)
1 1/2 tsp sea salt

In a big bowl, whisk collectively the milk, honey, and yeast. Proof till the yeast bubbles and a skinny layer of froth types on prime, about 10 minutes. Whisk within the vinegar and psyllium powder and let it gel for five minutes.
Within the bowl of a stand mixer fitted with the dough hook, mix each flours, tapioca starch, oats, and salt. Add the psyllium gel and blend on medium velocity till the dough comes collectively, about 2 minutes. it will possibly take a little bit of time for it to return collectively. Be affected person and preserve mixing. Alternatively, you may combine the dough by hand in a big bowl, however I discover this is not the most effective methodology.
As soon as the dough has come collectively, mud a piece floor with oat flour. Scrape the dough onto the floor and form it right into a ball, dusting with extra flour if wanted. As a result of it is gluten free, you would possibly discover it does not come collectively as completely as you want. There could also be slight cracks and that is okay.
Mud a proofing basket or bowl with oat flour and place the dough in it. Cowl with a clear kitchen towel and let the dough proof for 30 to 40 minutes, or till practically doubled. Honestly, mine by no means doubles, however relying in your temperature/local weather, this may increasingly occur for you.
In the meantime, put a Dutch oven (common or cast-iron) within the oven and preheat to 450°F. Depart this within the oven for 30-45 minutes. When the dough is prepared, invert it onto a chunk of parchment paper and gently place it contained in the heated Dutch oven.
Cowl the pot with its lid and bake for half-hour at 450F. Then, take away the lid after half-hour, cut back the oven temperature to 400°F, and proceed baking for one more 22-25 minutes, till golden brown. The crust can be skinny and crispy, and the inside moist. If you first take it out of the oven you will discover it is fairly crispy – that is regular. Be sure that to switch the loaf to a wire rack and funky fully earlier than slicing, not less than 1-2 hours.
It’s crucial to permit all of the steam to evaporate and the crumb to set, in order tempting as it’s to take a chunk, wait. I prefer to bake this within the night and depart it on the counter all evening. Then I get pleasure from it within the morning. Retailer the bread at room temperature wrapped in parchment paper or a brown paper bag for two days, or just cowl with a material and depart on the counter for 1-2 days. I slice my complete loaf and freeze half. I depart the opposite half within the fridge and use this up inside 2-3 days.