This is a bread I don’t make really often, but when I do, it’s every time a blast. I suppose you may have never even eaten an oat bread, but you definitely must try this!
Preparation time: 10 minutes
Rising time: 1 hour
Cooking time: 50-55 minutes
- 1 1/4 cup (312.5ml) + 6 tbsp. (90ml) of water of lukewarm water
- 1 1/2 tbsp. (22.5ml) of yeast
- 3 tbsp.(45ml) of agave syrup
- 2 tbsp.(30ml) of organic grounded flax seeds
- 3 tbsp. (90ml) of sunflower oil
- 1 1/4 cup (312.5ml) of organic oat flour
- 3/4 cup (187.5ml) of organic rice flour
- 1/2 cup (125ml) of organic sorghum flour
- 1/4 cup (62.5ml) of potato starch
- 1/4 cup (62.5ml) of tapioca starch
- 1 1/2 tsp. (7.5ml) of organic cane sugar
- 2 tsp. (10ml) of xanthan gum
- 1/4 cup (62.5ml) of organic sunflower seeds
- 1 1/2 tsp. (7.5ml) of salt
- Preheat your oven to 350º.
- Mix in the water, the yeast and the agave syrup and set aside for 10 minutes.
- In a small bowl, put the flax seeds with 6 tbsp. (90ml) of water and put aside for also 10 minutes.
- In a medium bowl, combine the oat flour, the rice flour, the sorghum flour, the potato starch, the tapioca starch the xanthan gum, the sugar, the sunflower seeds and the salt.
- Add in the water and the flax seeds. Mix it for about 5 minutes.
- Put the dough in a 9”x4” greased bread pan and let it rise for about an hour. I usually put it in the microwave with a cup of hot water to have some humidity.
- When it has doubled the size, put it in the oven for 50-55 minutes.
- When you take it out of the oven, let it cool for 5 minutes before you transfer it on a wired rack to continue the cooling.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
“Very good and easy to make. My friend is on a gluten free diet and I made this for her birthday. She loved it!”
“My bread was dense, hard to slice and even harder to eat. I liked the idea of using the sunflower seeds instead of nuts (because I am allergic) but they didn’t seem to do much for the flavor.”
“I made this on Saturday morning and it turned out great! Moist and perfect with butter, on its own or with jam. I used gluten free flour mix and oats that i had ground down in my food processor.”
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!
