This is the gf bread you will want to make! And as I mentioned before, Keep that Steam in the picture someway or the other to get a absolutely moist and fresh bread! My current diet preference is because of ethical and health reasons. But there are several who dont have a choice to choose what they eat. Be it any kind of limitation, health, financial or other. Whichever the case, I'd like to think that it is not about giving something up, it is about replacing it with something slightly different, maybe even better. We didnt "give up" dairy, just replaced it with something much more nutritious!
The same thought of not missing out on anything(something I picked up from the ever vivacious Cara), keeps me motivated to try these gf yeast breads. If one day, I couldn't eat gluten, would I eat this bread? hell yes!
Check on other ways to bake gf breads on my bread album here.
You can use this dough to make the GF Dinner rolls or GF Naan as well. I have tried switching up a part of the oats with sorghum and it works just fine. That also tells you that you dont need to stick to the proportions. The dough before the second rise just should not be a flowy cake batter or a stiff bread dough. Anything in between and it should bake up great.
The bread has Oat flour, brown rice flour and some starch. No gum, soy or corn. It is steamed for a little more than half the bake time and then baked. You can also bake this like the GF Dinner rolls, by covering the pan with a foil while baking. For a bigger batch, for each 1 cup oat flour, use 2/3 cup brown rice and 1 cup starch(3/4 cup potato, 1/4 cup tapioca), non dairy yogurt and water .
I dont have a fancy steamer, I just use a regular deep pan with a lid which has a hole and add enough water to last the 20 minutes.
I toasted some slices with some vegan butter on the skillet and served these with Bhaji as in Pav Bhaji, the Indian street food/sloppy joes and these slices were amazing, even 2 days old! hubbs couldnt tell much of a difference!
Ingredients: Makes one mini loaf (5.75 by 2.75 inch)
6 Tbsp oats, ground (1/4 cup +2Tbsp)(All flours starches are Bob's red mill)
1/4 cup brown rice flour
1/4 cup potato starch
1 Tbsp tapioca starch
1/4 cup warm water
1 teaspoon active yeast
2 tsp raw sugar
1 tsp agave syrup
1.5 Tbsp non dairy yogurt (So Delicious plain coconut milk yogurt) or make your own cultured Nut Milk -Cashew Yogurt
1/2 teaspoon salt
2 teaspoons oil
After first rise:
1-1.5 Tablespoon potato starch (or half potato starch and half ground oats)
Warm the water and add yeast and 1 teaspoon sugar to it. Mix well and let it get frothy. 8-10 minutes.
In a bowl, whisk all the dry ingredients well.
In another bowl, lightly whisk the oil, yogurt, agave and sugar until well combined.
Add the dry ingredients and the yogurt mix to the yeast mix and whisk to combine well. The dough will be more of a stiff batter.
Let it rise for 1.5 hours or until doubled.
The oats will make the dough less battery after the first rise, but it will still be sticky.
Add some potato starch to make it less sticky and dump the sticky dough into parchment lined mini bread loaf pan. Even out using a spatula.
If you want to make dinner rolls, use just enough potato starch and oats flour and use oiled hands to quickly make small balls(a few Tbspns). Place balls touching each other in parchment lined stoneware for baking or round cake baking pan if steaming. See GF Dinner rolls
Spray top with water, and then with oil or dust with Oat flour.
Prepare steaming pan, warm the water, switch off and place the bread pan in the steamer. Cover and let rise until doubled. (20-35 minutes)
Start up the steamer and steam for 20 minutes or atleast half the total bake time.
Meanwhile preheat the oven to 395 degrees F. Take the pan out of the steamer after 20 minutes and immediately place in oven.
Bake at 395 for 12-17 minutes to just about brown the edges. Dont over brown it. steamed breads will not brown easily and then directly become too crusty.
Let bread cool outside the pan for 15 minutes before slicing.
For a regular size loaf- total bake time would be 45-50 minutes. If the crust feels hard after cooling completely, warm the slices in a toaster for half a minute and they will spring back!
This bread is heading to Sugar Free Sunday ,Slightly Indulgent Tuesdays, Hearth and soul bloghop, Allergy Free Wednesdays , Glutenfree Wednesdays, Ricki's Wellness Weekend , Susan;s Weekly Yeastspotting, Cybele's Allergy Free Friday, Lisa's Allergy Friendly lunchbox
I recently came upon this Ted talk by Robin O'Brien about the rise in food allergies and cancers after the introduction of GMO's. From 97 to 2002, peanut allergies doubled,
1 out of 17 kids under 3 has a food allergy, 265% increase in the rate of hospitalizations because of food allergic reactions.
Also check out this Infographic on OneGreenPlanet about GMOs and how so many countries dont allow them. Amazing statistics.