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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.
Gluten Free Artisan Oat Bread
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.
Ingredients
The building of the dough.
Building of the Dough
The smoothing of the dough.
Smoothing Dough
The Gluten Free Artisan Oat Bread plated.
Gluten Free Artisan Oat Bread Plated
Gluten Free Artisan Oat Bread
Ingredients
- 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
Instructions
-
Begin by putting the egg whites in a large measuring cup. Then, fill the cup with water until you have 3 3/4 cups
of liquid.
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
little.
Serve and enjoy!
Recipe Notes
httpss://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5/
I have a question. Does this call for 2 Tablespoons xanthaam gum? That would be 1/8 cup. It seems like alot or is that because it makes 2 loaves.
Yes there was a bunch of xanthaam gum. There is a lot of flour in this recipe. It is either 2 loaves or one really big artisan bread. Recently, I have been adding psyllium powder to my breads in lieu of the gum.
How much do you beat the egg whites?
Marion, the egg whites and water are just added slowly to the dry ingredients in the stand mixer. No need to beat the egg whites.
I didn’t have a stand up mixer so I made it in my cuisinart. A bit tricky but dough didn’t come together into a ball. Very tasty though. I love it. But I bought a stand up mixer and made it with the paddle attachment as per your recipe on a slow speed. However, the dough came together after I added slowly about 2 cups of water. But I added the rest but the dough never came together after that. Did I do something wrong?
Also, why do you transfer the dough to another bowl to rise? Why not simply keep it in the mixer bowl?
Marion, all good questions. There are so many subtle factors that affect bread making. The amount of water will very based on humidity, temperature and more. Practice will help you know when you have the right consistency between water and dough. You could leave it in the mixer but I like to use another bowl to because the bowl’s base is bigger allowing for the rise. Also, if you leave the dough in the mixer, it will be harder to clean when you are finished.
How far apart should the two dough balls be? I do not have a pizza stone and will try and make it in a large cast iron fry pan or I can put it in two pans or bake one at a time.
Marion, any of the above will work. Just leave enough room for each dough ball to rise. Cast iron is a good conduit. When I say split them, you are simply making two separate loaves. So if you need to bake one at a time, that is fine.
and also please let me know how it turns out. good luck.
Hello, when I make this bread it does not rise up but spreads out. What am I doing wrong?
I am not sure you are doing anything wrong. Gluten free bread definitely does not rise like gluten breads do. The dough should be more moist than gluten dough before baking. Try adjusting by adding a little more gluten free flour. The more flour the more it will stand up. Part of the reason I make this bread in artisan form is because of the looseness of the dough in the pre-bake phase. I hope this makes sense. Please let me know how it turns out and if this suggestion solves the problem.
Thanks, tastes really good though!
I am glad it tastes good.
Well I’m glad you’re doing all the hard work for the rest of us! I’ve given up on commercial gluten-free breads. Yuck. I’ll stay tuned as you experiment even more. In the meantime, I’m pinning this lovely oat bread!
Thx so much for sharing. This recipe is a pretty darn good start. So if you want to try this recipe, I think you will really like it.
OMG this recipe looks like a gluten free person’s dream bread. Can’t wait to try!
You have to try it and let me know what you think.
I liked the ingredients and needed a great option than regular bread. Will try this may be by skipping eggs.Looks awesome.
Please let me know if you do and what you think.
That bread looks tasty, love the crust. Great that it is gluten-free too!
A really good crust on this bread.