Tuesday, November 19, 2013

Soft and Chewy Oat Baguette Bread

This bread recipe comes just in time for Thanksgiving dinner. I have been making this loaf almost every day for the last few weeks. It's my new favorite bread and perfect for almost anything you would use bread for. Soups, stews, salads, sandwiches, breakfast, toast, and butter and jam. Perfect...healthy... gluten-free bread!
It is soft and chewy, but with a hard crust and well, it's perfect. It is also very simple to make with very simple ingredients. It can be made within an hour with no trouble in waiting for the yeast or any other complicated step that homemade bread may require.
And with no yeast, sugar, eggs, wheat, gluten, soy or nuts, this just may be the friendliest allergy-free bread I have ever made. I am totally hooked.
 Soft and Chewy Oat Baguette Bread 
{gluten, dairy, egg, nut and sugar free}

3 TB of psyllium husk powder (must be powder, not seed or husk)
1 cup of pure water
1 cup of non dairy milk (I use unsweetened hemp or coconut)
2 TB of apple cider vinegar
2 TB of raw honey
2 TB of olive oil

2 cups of finely ground fresh GF oat flour {start with adding 1 1/2 cups for dough then add 1/4-1/2 cup more flour for kneading and firming up and dusting tops before baking
(grind 2 cups GF rolled oats in high powered blender)
1 cup of brown or white rice flour or sweet sorghum flour

1 ts. of sea salt
2 ts. aluminum free baking powder (I use Hain brand)
1 ts. of baking soda

You may need 1/4-1/2 cup more of flour (rice or oat) to knead and get less sticky

optional: sprinkle to 1/4 cup extra rolled oats for topping

In a large mixing bowl, whisk the psyllium husk powder, water, milk and apple cider vinegar together. It will turn into a thickened blob in a few minutes, then whisk in the oil and honey in together. *You can sub the honey for maple syrup if you are a strict vegan* 

Then, add all of the dry ingredients. Start with 1 1/2 cup oat flour and 1 cup rice flour and see how it feels, if it is sticky add 1/4 cup more oat flour until the dough is firm. Mix with a spatula or wooden spoon until all of the flour is blended, but be careful to not over mix and make it too clumpy.  

It will be spongy and you can dump the dough on a parchment paper and roll out with your hands with a little kneading as well, until you get the loaf the size you want. Don't be afraid to use extra rice or out flour to roll out if it is still sticky and not moldable.  Try and roll out a 12-15 inch loaf and roll out as many creases as you can. 

Then finally pat the loaf with a drop of water and sprinkle the oats on the loaf. The water helps the oats stick while baking. Then put in a preheated 350 degree oven for 50 minutes, but can last for 60 minutes if you want a thicker crust.

Pull from the oven and let cool for 20 minutes before cutting into. This will be hard for you because this bread makes your kitchen smell heavenly!
Seriously, this bread smells like bakery heaven. And it comes out looking like you a pro baker who has been slaving away all day to make one perfect loaf! Surprise, totally the opposite!
Then, take that first bite and it will be hard to not want another slice. The bread is known as 'soup bread' by my son because it has made soup at dinner time way more interesting to him. It is a great dipping, NO CRUMBLING, gluten free bread. Go ahead, friends, try it out and ENJOY!

Much love to you!

36 comments:

  1. This looks absolutely perfect - and super allergy friendly too!

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    1. It won't disappoint! Let me know if you have issues with the recipe!

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  2. This bread looks fantastic and oh so nourishing. I just pinned it too! :)

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  3. Thank you for making this egg-free as well! Great for patients with multiple food allergies.

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    1. Yes, the psyllium powder does the trick and healthy for the gut too. Enjoy!

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  4. This looks awesome - and NO YEAST! Wow! It's going into the oven next! Looks perfect for soup weather - and I'm taking it with me traveling over Thanksgiving so that *I* can have some bread to eat. :-)

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    1. Yes, I love that it has no yeast! It is the psyllium. It works awesome as "glue" and leaven. Enjoy!

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  5. Rats! I just discovered that the psyllium I have is whole flakes - AND it was produced where they process wheat, too. Where did you find guaranteed GF powdered psyllium?

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    1. Aw, oh no! Well I buy my powder from my local health store. They have it in bulk. I should check to see if it is processed in a wheat facility. I believe you can just grind up husks and make powder, but I have not done it myself yet so I didn't want to put that in the recipe yet. I am going to check buying some at Vitacost though. They seem to have everything!

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    2. ALL of my psyllium husk powder comes form Vitacost. Very affordable.

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    3. Thanks for the info Gail! I will buy from them next time!!!

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  6. This bread is fantastic, how would you store the left overs? Thanks so much for sharing your great recipes!

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  7. Hello: May I change the psyllium husk podwer for chia or linen seeds powder?
    thank you so much

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  8. Hello Stephanie: May I change the pysillium husk powder for chía or flax seeds powder and sorghum for buckwheat flour?
    thank you

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    1. Hey! No you can sub nothing for the psyllium powder. That is what makes this bread work. And buckwheat flour could be subbed in for the oat or rice flour. Same aa sorghum...but I am not sure if you will get the same great bread as me. Good luck and let me know what happens!

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    2. My mom and I were able to substitute psyllium husk for chia seeds. We also used more oat flour and Pamela's Artisan Flour blend. Read all about it on my blog, http://writingleftandwrite.blogspot.com/2014/02/oat-baguette-bread.html

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  9. I just made this, and it is the best gluten-free, vegan bread that I have ever made!
    Thanks so much for the wonderful recipe!

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    1. Gail! I know!!!! Crazy good....everyone needs to try this bread! ;-)

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  10. I have some in the oven right now--thanks so much for the recipe! 20 minutes is a long time to wait! :)

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  11. Hi Stephanie,

    How can you tell if the bread is "done"?

    I just made a loaf and let it bake for 50 mins and then cool for 20 mins. It looks so good - definitely like a bakery professional - but it doesn't taste good at all and the texture seems odd.

    I am not sure if it was slightly under baked? When I went to take it out of the pan it was still a little moist on the underside. It then broke in half (it's a long baguette, baked in a french bread pan) so I tried a slice and I don't think I can eat it. :-o

    I've put it back in the oven for a bit to see if baking it a little more can save it or not. Maybe I just don't like sorghum? I was low on brown rice flour so I used about 1/3 cup brown rice and 2/3 cup sorghum. I otherwise didn't change anything.

    any suggestions?

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  12. I have made this recipe about 10 times, now. It's easily, by far, my favorite vegan, gluten-free bread. I have tried all the commercial brands and they don't come close to this. The texture is the best! I think the flavor is great, heated or not, preferring to eat it plain. My kids think it has the flavor of nothing. They prefer eating it with peanut butter and jelly. I make it with oat and sorghum flour.

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    1. Adrienne, I agree. Our favorite bread here. I have the recipe memorized in my head and make it almost daily. I made a new version of it this weekend that involved cinnamon and raisins. I will post the recipe soon! thanks!

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  13. Det ser rigtig lækkert ud! Nu har jeg ikke de ovennævnte ingredienser hjemme. Hvor plejer du at købe de forskellige ting? På forhånd tak :-)

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  14. I make this in my mixer. I use the whisk to blend the wet ingredients with the psyllium husk and then switch to the bread hook and add dry ingredients. The hook mixes it into a ball and evenly distributes the psyllium husk. I also have done lots of herbs and seasonings to mix up the flavors. I have successfully switched out oat flour for quinoa flower as well.

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  15. I live in the Denver area. What adjustments need to be made for time, temperature, and maybe even ingredients for the altitude?

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  16. So I'm pretty late catching on to this bread but I just wanted to say THANK YOU!! It is seriously delicious, I was utterly sceptical the whole way through as have had so many disappointments with gf bread. Then I cut some and put it in my mouth - beautiful. I will be making this again and again. Hannah (Bristol, UK)

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  17. This bread holds so much promise!! But it has a distinct taste to me, like psyllium. I am going to try it again with chia, since there is a comment above reporting that success. My 4 year old thankfully lives all the bread I make, and my husband thinks this is pretty decent so I do consider this a win, especially considering the average cost of everything free bread and all the additives. So thank you!!

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  18. Well I have now made this bread 4 times and the psyllium taste grew on me quickly! Trying with some nutritional yeast and a touch of Teff. Shared in my allergy group and have two more Hope enthusiasts and I learned about your new cinnamon bread. Super excited to try it! I could go on and on about how I love this oat bread. :) Thank you again!

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  19. My hubby and i just finished tasting a bite of this bread, as it is later in the evening, we did not want to eat much. But me oh my, it was hard, i mean the not eating much! The bread had such a delectible flavor, and a wonderfully perfect chew, both the body and the crust. Thank you for sharing this totally tempting siren to those of us who have diet restrictions! On a side note, my hubby has no diet restrictions whatsoever, and his exact words, which were wrapped around the mmmm and yum sounds coming out of his mouth, were, taste like real bread, delicious, so kudos and bug hugs, i will be making this again, and will also be looking at your other recipes! Oh

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  20. Ok, why wont my post show up! We absolutely adore this bread. Followed exactly and turned out as promised! Delectible and perfectly chewy in all the right ways and places! It was hard to wait, but sooo worth it!

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  21. I think you just saved my life!!!! Love this bread. The first gluten free loaf that made me want to have more. I could barely let it cool it smelled that good. And tasted even better.

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  22. Seriously easy to make even though I did not have the psyllium in the form you noted ( had orange flavored Metamucil). Sounds sick but active ingredient is psyllium. Had a hint of orange in the final flavor which challenges me to try this recipe has a fruited nut bread and to also consider some variations to make biscotti. You are genius.

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  23. hi there Stephanie! Both my mum and I have fallen in complete adoration with your ingenious gluten free baked good recipes! We made this together just the once & nearly couldn't believe how well it turned out - simply amazing! Just to note - I made oat flour out of whole,soaked & dried oat groats & brown rice flour out of soaked,dried jasmine brown rice and it worked like a dream! I do have a few questions about some variations maybe so I can keep making it with different flavours from different grains. I've been trying to think what other homemade flour would work in place of the oat flour and the only one I could think might be successful would be buckwheat since has mucilage and gets gooey when soaked similar to oat flakes?? Would really be thrilled to hear your suggestions so I can get to playing with some variations! Also wanted to submit a little request for some more bread/biscuit/loaf recipes in the savoury department as yours are one of the few I've found I can actually use (I have to soak all my grains before using and then dry them out and turn them into flour, which makes a lot of the recipes adding whole oat flakes out of the question - add that to being yeast free, soy free, corn free & vegan and a lot of searching is required to unearth recipes!!) - I've so far tried this baguette bread, the bread using whole cooked quinoa (slightly reminiscent of corn bread in taste!) & the Millet buttermilk biscuits and find myself wishing there were more recipes to try next!!! Also my mum and I are both plant based so would love to see more recipes that can be made without eggs and notes for which recipes egg substitutions would work (there are a few pancake and muffin recipes in particular I would love to try but have held off since I wasn't sure if they could be made vegan) - I'm oil-free too boot & even though coconut butter makes a pretty reasonable substitution it would be awesome to see a few recipes that would work without the use of oil and whole fats instead (nut/seed flours & butters etc). Thanks so much for sharing this YUM-YUM YUMMY creation (seriously there may have been yelps of joy upon first taste to have actually made a gluten free vegan bread with proper bread taste, texture & pliability!!) :) big smiles & thanks being sent your way!

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  24. I really wanted to take the time to wholeheartedly thank you for this recipe. Roughly about 6 months ago I finally came to the conclusion that my body doesn't tolerate wheat or dairy well (both causing continual ear infections, sinus problems, and stuffy nose to the point I can barely breathe.) It was a real heartache since I had copious memories of my mom making bread the whole time I was growing up, until she quit eating wheat a couple of years ago. For me it was one of those special things I could do for my husband and bread baking is something I've always taken pride in. So simply trying to remove something like that is more difficult than just not eating it. I decided to search for some wheat-free bread recipes to fill the gap, the challenge even greater since my husband is diabetic. Nearly all GF bread recipes are filled with starch or other high carb ingredients that would be worse than wheat around here. I had to search long and hard before I stumbled across this recipe. At first I was very skeptical because I hadn't ever even heard of psyllium husk powder and had no idea what it would even do or what it tasted like. (To me it smells like baked bread. LOL!) The first time I made the recipe I was FLOORED. The dough holds together well enough to be kneaded like wheat bread! I know it doesn't have to be but it just doesn't feel right if I don't. I now say that psyllium husk powder is my secret ingredient. ;D I know it's been said before, but it is very near the texture of a really nice whole wheat bread. And it's really soft & chewy! I had to make some adjustments (one being because I'm allergic to honey), reduced the psyllium to 2.5 TBS. to make it less 'gummy', and I add yeast simply for the taste of it, and I bake it in a regular loaf pan. Even doubled it once and baked it in a Wilton 'Long Loaf Pan' (equal to 2 bread pans in 1) and it still turned out perfectly! The oat/brown rice flour & psyllium has been a total life saver for me and I use it as my 'all purpose' flour mix. I've made pizza, biscuits, cinnamon rolls, buns, homemade egg noodles, muffins, and other various things with it and it's great! I plan on seeing if I can make tortillas and hot dog buns too but I haven't had the chance yet. Biggest surprise to me was playing with the ratio of psyllium & oat flour, I've been able to use it as a vital wheat gluten replacement in vegan meatballs and garbanzo burgers, something I thought would never be possible! Once or twice I think I even used the psyllium in some gravy. Works similarly to xanthan gum but is more of a whole food. My husband and I cannot thank you enough for this recipe. It has changed so much for us! Now if I can just think of a way to find a similar recipe without the oats or the sorghum flour, then I could have something my mom and sister could have. I just can't imagine that eating high-starch GF bread or baked goods is beneficial to health in the long run. :/

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  25. Thank you so much for this recipe!

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