The inspiration for this Gluten Free Artisan Oat Bread is my continued desire to come up with the perfect gluten free bread. I previously made a GLUTEN FREE ARTISAN BREAD with rice flour as its base. I really like the texture of the bread but I was not satisfied with the flavor. So I followed the same cooking method with the same base ingredients but swapped in OAT FLOUR for the rice flour. I really, really liked this bread. This one is a keeper but I am far from done with exploring gluten free bread and different flours.
What I want to learn, that I readily admit is, I do not understand how the different ingredients react with one another. Then, I would have a better idea as I switch up ingredients, how that will affect the end result. What makes gluten bread so good is the gluten. The gluten both acts to bind the bread together but it also has an agent that makes the bread rise. So gluten artisan bread is naturally crusty on the outside and soft and airy on the inside. The exterior texture is easy to mimic which I believe you can see in the pictures. The challenge is to get the soft and airy texture in the interior.
I believe this bread was pretty darn close to its gluten counterpart. The interior texture is not exactly the same. I would say it is a little bit chewy. I don’t want you to be put off by that adjective but I am suggesting the consistency is just a little different without the gluten. I will start experimenting with the base ingredients xanthum gum, tapioca flour/starch and potato starch to see how these ingredients affect the texture of the bread.
The cast of characters.
The building of the dough.
The smoothing of the dough.
The Gluten Free Artisan Oat Bread plated.
Gluten Free Artisan Oat Bread
- 3 Cups Oat Flour
- 1 1/2 Cups Sorghum Flour
- 3/4 Cup Tapioca Flour
- 1/2 Cup Potato Starch
- 2 Tsp Salt
- 1 Tbsp Yeast
- 2 Tbsp Honey
- 4 Whole Egg Whites beaten
- 1/8 Cup Xanthum Gum
- 3 3/4 Cups Warm Water
Begin by putting the egg whites in a large measuring cup. Then, fill the cup with water until you have 3 3/4 cups
In a stand mixer, fitted with the paddle attachment, add the yeast to all the dry ingredients. Mix slightly. With
the mixer on low speed, slowly add the liquid. When all the liquid is absorbed, let the mixer run for another
minute. When the dough has come together, place in a bowl and cover with a towel. Let the dough rise for 2
hours. It will not double in size like the gluten breads will.
Next, flour a piece of parchment paper. Split the dough into two balls. Water your hands and try to smooth out
the surface. Cover with plastic wrap and let rise for another hour.
While the dough is rising, turn your oven on to 450 degrees and heat a pizza stone for 45 minutes. When ready
to put the bread in the oven, add a broiler tray filled with a couple inches of water in the bottom of the oven.
Dust the dough a little and score the top of the dough with a big X.
Slide the parchment paper with the dough on to the pizza stone. Cook for 45 minutes. Allow the bread to cool a
Serve and enjoy!