![]() ![]() Gluten free oat bread pairs perfectly with nut butters for an even more filling snack. ![]() Thaw overnight on the kitchen counter before serving or reheating, or defrost once slice at a time (if that's how you froze it) in the toaster oven or microwave for a few moments. Wrap each slice tightly in plastic wrap then place inside a freezer bag or airtight container before freezing for up to 3 months. If it has dried out at all, try sprinkling each slice with a few drops of water, and toasting it before serving. If you can't leave it on the counter or freeze it, try wrapping each slice tightly in plastic wrap or store in an airtight container in the refrigerator. You can, but I find that the refrigerator tends to dry out baked goods. Can I store this low-allergen oat bread in the refrigerator? This delicious bread stores well in in an airtight container on the countertop for a few days. I don't use King Arthur or Bob's Red Mill, for example, but please see our all purpose gluten free flour blend page here on the blog for full and complete information on what blends to use, which ones to avoid. There are a few other options, too, but I'd avoid anything with a grainy texture or an inconsistent blend. But you can also make your own mock Better Batter classic blend easily. What gluten free flour is best for oat bread?įor this, as with many other gluten free recipes, I recommend using an all-purpose gluten free flour blend such as Better Batter's classic blend or Cup4Cup's all purpose gluten free flour blend. So don't forget to turn down the oven after 10 minutes for a nice, even bake. Remember, it's already pretty tender, so drying it out with overbaking makes it even more fragile and ruins the taste and texture, too. Then, for the remaining 45 to 50 minutes, you need to drop the temperature to 350☏ to avoid overbaking and excessively drying out your loaf. The recipe calls for the bread to bake at 375☏ for 10 minutes to encourage the loaf to rise fully, much like we do with our gluten free applesauce muffins. Don't forget to tur n down the ovenĪlthough this gluten free bread is fairly forgiving and is not prone to overbaking on the bottom, unlike other quick breads, you still want to avoid having the oven set too high for too long. It's not essential – your loaf will still split during the rise, it just won't look quite as nice, neat, and even. This will help ensure an even split as the loaf rises during the bake. Slash your quick bread down the middle for an even splitīefore baking, use a knife or a small, metal offset spatula to slash down the middle of the loaf while it's sitting in the bread pan. It's the most popular of all my gluten free bread recipes for those looking for something as close as possible to a conventional loaf. If you want a sandwich loaf, I strongly recommend my gluten free sandwich bread recipe. Just remember that it's not ideal for sandwiches, as it's a tender quick bread. And you'll slice them in lovely thick slabs to serve with plenty of butter and your favorite jam. The rise comes from eggs, baking soda, and baking powder, instead.īut, like traditional bread, you bake these quick breads in a loaf pan. ![]() Instead, you make this gluten free bread similarly to making muffins. The combination of all-purpose gluten free flour blend and certified gluten free oat flour gives the bread a unique texture that is both light and fluffy but still hearty enough to keep you satisfied between meals.Īnd, it's a quick bread, so there's no yeast. It's also low-allergen and can easily be made dairy free as well. This gluten free oat bread recipe is made with simple ingredients that you likely already have in your pantry. What's special about this gluten free oat bread recipe? ![]()
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