There's something deeply satisfying about baking bread with oat flour - the nutty aroma that fills your kitchen, the tender crumb, and the knowledge that you're creating a more nutritious loaf. This recipe transforms humble oats into a delicious, gluten-free bread that's perfect for everything from morning toast to sandwiches.
Why Oat Flour Bread?
Oat flour bread offers a wonderful alternative to traditional wheat bread, bringing a subtle sweetness and hearty texture to your table. It's naturally gluten-free (when using certified gluten-free oats), higher in protein than many other gluten-free options and rich in fiber. The natural properties of oats create a moist, tender loaf that stays fresh longer than many other homemade breads.
Ingredients
For one 9x5-inch loaf:
- 3 cups oat flour (you can make your own by blending rolled oats)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon xanthan gum
- 2 large eggs, room temperature
- 1½ cups buttermilk
- ¼ cup honey
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
Method
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the oat flour, baking powder, baking soda, salt, and xanthan gum until well combined. The xanthan gum is crucial here - it helps bind the bread together since oat flour lacks gluten.
- In a separate bowl, whisk the eggs until light and frothy. Add the buttermilk, honey, olive oil, and apple cider vinegar. Mix until well combined.
- Pour the wet ingredients into the dry ingredients, stirring until you have a smooth batter. The mixture will be thicker than traditional bread dough but shouldn't be dry.
- Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle some rolled oats on top for decoration.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and feel firm when gently pressed.
- Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out. Allow it to cool completely on a wire rack before slicing.
Storage and Serving
Store your oat flour bread in an airtight container at room temperature for up to 3 days, or slice and freeze for up to 3 months. It's delicious served warm with butter and honey or used as a base for sandwiches. Toast slices to bring out the nutty flavor of the oats.
Tips for Success
- For the best texture, don't skip the xanthan gum - it's essential for structure in gluten-free breads
- Make sure your eggs and buttermilk are at room temperature for better incorporation
- If making your own oat flour, blend the oats until very fine for the best texture
- Let the bread cool completely before slicing to prevent crumbling
- If the top browns too quickly during baking, tent it with aluminum foil
This oat flour bread is more than just a gluten-free alternative - it's a delicious loaf in its own right, with a unique flavor and texture that might just make it your new favorite bread recipe.
Remember, like any homemade bread, the first few loaves are part of the learning process. Don't be discouraged if your first attempt isn't perfect - each time you make it, you'll get a better feel for the texture and process.
إرسال تعليق