This bread is not a yeast-bread, so I guess it would be considered a quick bread. It is very much like a basic quick bread, but is also thick and firm enough to toast. I like how it turned out and will be making it again because I really do think it is a nice staple, or basic gluten-free bread. You could add little tid-bits if you wanted as well. Maybe some craisins or walnuts or whatever you have on hand. I made it basic and simple without extras because that is just the kind of mood I was in...:)
Gluten-Free Oatmeal Bread Recipe (vegan)
1 cup of certified gluten-free rolled oats (I used Bob Red Mill's)
1 1/4 cup of boiling water
2/3 cup of non-dairy milk (I used So Delicious Coconut Milk)
1 TB of fresh lemon juice (or apple cider vinegar)
In a medium bowl, pour the boiling water over the rolled oats. Let sit for a few minutes and then add the milk and lemon juice. Continue to let sit for 5-10 more minutes until the oats are soft and you can see some cultured milk and water from the lemons. Then mix with the following ingredients...
3/4 cup of freshly ground buckwheat flour
1/4 cup of chia seed meal
1/2 cup of brown rice flour
1/2 cup of tapioca flour
1 1/2 ts of baking powder
1/2 ts. of baking soda
1/2 ts. of sea salt
1/2 cup of organic coconut sugar, sucanat, or your preferred powdered sweetener
1/3 cup of baking oil: grapseed, melted coconut oil or light olive oil
optional: 1 ts. of pure vanilla or 10 drops of pure vanilla stevia liquid (I used NuNatural's)
In a large mixing bowl, mix all of the dry ingredients with a whisk. Then add the wet oat mix and the oil. Mix well and let the batter sit for just a few minutes to soak up the moisture. Then pour the batter into a well oiled bread pan and top with a sprinkle of dry oats. Then put in a preheated 350 degree oven and let bake for 45-50 minutes. Check then to see if the bread is baked through in the middle, if not, let it continue to cook for 5-10 more minutes until it is not gooey and golden brown.
Pull from oven and let cool at least 15 minutes before pulling from pan to let it cool on a grate or plate. This bread will make between 12-15 slices depending on how thick you like to cut each slice.
Allergy-Free Wednesday (2/22/12) at Real Food, Allergy Free. Please check out the post for more great recipes...:)
I hope you enjoy and have a day of hope, health and healing.
Much love to you,