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Wednesday, February 22, 2012

Gluten-Free Oatmeal Bread (vegan)

Everyone needs a good ol' oatmeal bread recipe. One that is moist and firm but still has lots of crunch goodness as well. One that reminds you of Gramma's house or a local bakery's treat. I made this recipe gluten-free as I revised a old family favorite. So, I used certified gluten-free oats as the main substitute, a simple gluten-free flour blend and less sweetener. I wanted it to be a touch sweet, but also not too much so that I could enjoy it with some apple-sweet apple-butter.
I even was able to put a slice in the toaster and toast it up just right. Who says you have to abandon a nice piece of homemade bread when you abandon gluten? Not me! It takes time when you start the gluten-free diet to feel comfortable to do your own baking, but when you decide to make this change you will be continually reminded that living a healthier life is better, and will bring more hope for your future. Don't give up.... keep up the good work... and maybe work up enough courage to try a new gluten-free bread recipe just for you.
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. 
Serve warm from the oven with a touch of vegan butter and your favorite jam or fruit butter. I waited a few hours before I sliced the whole loaf and then kept the spices in a air tight container in the fridge to save for breakfast and snacks in the days to come. It will be best eaten in 3-4 days, but could be easily frozen if you want to save for later use.
This recipe post is linked up to 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,

Stephanie

31 comments:

  1. This looks wonderful! I have pinned this recipe. I would love for you to share it at allergy-free Wednesdays! Hope to see you there! http://www.realfoodallergyfree.com/category/allergy-free-wednesdays/

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  2. I can't wait to try this! Looks so moist and full of whole grain goodness...something lacking in commercial gluten free breads! Pinned!

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  3. I am pinning this as well-this oatmeal bread looks incredible! It is made with such healthy, nourishing ingredients.

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  4. This looks SO good! I will definitely be trying it soon. And buying some apple butter to go with it!

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  5. Hi Stephanie! This looks delicious! Do you think this would work with brown rice flakes instead of the oatmeal? Oatmeal is a big problem for me and very difficult to digest.-Laura

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  6. Thanks for sharing this recipe on Allergy-Free Wednesdays! ALWAYS looking for good gluten-free bread recipes. Hope you'll join us this coming Wednesday with another fabulous recipe!

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  7. I am not sure if brown rice flakes would work, or how much to use at this point. I will get back to you on that... I think quinoa flakes are a good sub for oats. So I would do the same with the quinoa flakes and soak 1 cup of them in hot water (start with 1/2 cup of water and then add more if it is too dry) and then add it to the rest of the batter as well. Hope that helps, let me know if you try it out and I will adjust the recipe for others who may have the same question. Thanks for the comment!

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  8. Hi Stephanie,
    Thank you so much for sharing this at Allergy Free Wednesdays. Please add a link back to the blog hop somewhere in your post (http://www.realfoodallergyfree.com/category/allergy-free-wednesdays/). I plan to feature your recipe this week but I can't if you don't have the link in your post. Thanks so much! I hope you'll come back next week!
    -Nancy @ www.RealFoodAllergyFree.com

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  9. Nancy- Yes, I just posted a link. I can't believe I forgot to earlier....sorry! Thanks for your great site and helping so many people find real great food for their allergy-free needs. Much love!

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  10. I would love to feature your recipe...we made this and loved it over here, although we did some variations. Would that be OK with you?

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  11. Tessa- That would be fine. I only ask that you give my recipe, post or pictures credit if you decide to re-post it. And it would be great to link the recipes up so that people could see the variations to make a loaf of their own. Thanks for the comment! Much love xoxo

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  12. This is really good. Mine just came out of the oven and I topped it with coconout butter. I used ground flax seed instead of the chia seeds since I was out andits awesome!

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    1. Mary- Glad it turned out for you! Thanks for sharing your success :) Coconut butter sounds so yummy too! :)

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  13. Do you think stevia would work in place of the sweetener??
    I've been trying to avoid all sugars;)
    Thanks!!!
    Sher

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    1. Yes, I would try the stevia, maybe start with around 15 drops or 1/2 ts. powder. Then taste it and see what you think. It doesn't have to be too sweet it my opinion to really be a great quick bread. If place of the sucanant, I would add 1/4 cup of applesauce or banana to not loose the moisture of it. Hope yu try it out and let me know what happens :)

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  14. Oh my gosh, I am so gonna try making this soon! Could I use sorghum flour instead of the rice by any chance? I have a ton of sorghum but trying to avoid too much rice (gives me tummy troubles). Also, what'll happen if I get rid of the starch completely and maybe use a light type of flour like soya flour? Hmmm. . Regardless, this bread looks delicious. Perfect with my cup of coffee!

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    1. Yes, you can use sorghum flour in place of rice for sure! And you can omit the tapioca flour and use soya or more sorghum flour if you want too. I would just add a touch more chia seed meal to help things gel together. Or add 1/4-1/2 cup more buckwheat flour in place of the tapioca flour as well. Hope that helps!

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  15. Where the heck is the print button to print this recipe???

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    1. The print friendly button is green and is right below the post!

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  16. Rolled oats? Could I use "quick oats" ?? The bag says cooked in 4 minutes. Is this okay???

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    1. Yes, you can use GF "cooking" oats in place of the rolled oats. I have just used rolled because that is what I had and what I like, but cooking oats will be just perfect as well! enjoy!

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  17. I wanted to make this in my mini loaf. Would temperature be the same? What about the bake time?

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  18. Amazing post! Sounds healthy, I love this recipe Gluten-Free Oatmeal Bread look so delicious. Thanks for your awesome site. I keep on reading...

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  19. Gluten Free Oatmeal Bread is looking really good and kids like this Bread Recipe. Very excellent taste and thanks for giving.

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  20. Finally! Found a bread that I actually like. Very moist- nice flavor. Thank you so much!!!

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  21. Thank you so much for the wonderful recipe! I DREAM of good Gluten free bread...lately I have been so dissapointed by ones that either collapse at the slightest suggestion of touching them, or are rock hard and taste like pebbles :< ... I have officially, as of right now given up on ever buying GF bread again thanks to this quick bread! I made it this morning, with a couple of substitutions and it was just. so. amazing! :D !
    I used stevia (powder and a few drops of liquid to sweeten, I dont have Sucanat in the U.K so I used a TBS of coconut sugar) I had to sub arrowroot for tapioca, and instead of rice flour I did a mix of quinoa, coconut flour and carob >w<" ... (it looked even more like good old brown bread!) I also had to sub half the rolled oats with buckwheat flakes, but it came out perfect...tender, fluffy and so much happier for my tummy seeing as there are no refined flours :) x

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  22. Just made this (with below subs) and the bread is delicious, but holy cow, this recipe calls for a lot of sugar! Calculating for 12 slices, this current recipe brings 8 grams of sugar per slice. That's a dessert!

    I made the bread with 2 Tablespoons of sugar and 1 teaspoon of molasses. Delicious and you still taste the hint of sweetness while bringing the sugar content down to 2.3 grams of sugar per slice (for 12 slices). Honestly, it could probably be dropped even more.

    Nevertheless, thank you for sharing...I love the blend of flours and even my kids liked it!

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  23. Hi.Can i use oat flour instead of the buckweat flour?Thank you for sharing.

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  24. Excellent! Love the crust. Thank you for sharing, was delighted to find a recipe no xanthan gum . Buckwheat flour is so delicious besides it is healthy.

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  25. The list of ingredients looks really good.
    What about the texture, is it like a bread or like a coffee cake?

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    1. texture is something almost in-between those two... if you are looking for a more real bread texture I would go with my Oat Baguette bread....Thanks!

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