The other day I really wanted some bread! But I was looking for a bread that really could deliver on nutrition as well as texture and flavor. I had been hearing from lots of people and articles about soaked grains. So, I got the idea to soak some oats and try to make a gluten and dairy free bread from them. This is the yummy result and I am so thrilled to share the recipe with you! It's great with all kinds of toppings and makes 2 small loaves. Enjoy!
Soaked Oatmeal Gluten Free Bread:
1 cup soaked gluten free oats (soak 1 cup gluten free oats in water (to cover) and a splash of lemon juice for 8-12 hours in a glass measuring cup)
1 1/2 cups gluten free flour mix (recipe below)*
3/4 cup almond flour
1/2 cup ground sunflower seeds (process until fairly ground in a food processor)
2 teaspoon yeast
2 teaspoon physillium husk powder
1 1/4 teaspoons salt
3/4 cup coconut milk (warm)
1/3 cup honey
1/4 cup coconut oil
gluten free oats to top bread
Two 4x8 rectangular bread pans, greased with coconut oil
1. Place all of the dry ingredients into the bowl of a stand mixer + the soaked oats. Mix together.
2. Warm the coconut milk in the microwave until warm to the touch but not hot.
3. Combine the honey and the coconut oil and warm them together in a glass measuring cup until the coconut oil is melted.
4. Beat the warm coconut milk into the dry ingredients. Add the honey-coconut oil mixture and mix well.
5. Add the eggs, one at a time. After that, beat this mixture for about 3 minutes on high speed.
6. Cover the mixing bowl with a kitchen towel or plastic wrap and let it rise about 90 minutes.
7. Grease your bread pans with coconut oil thoroughly.
8. After the mixture has risen for 90 minutes, divide the mixture between the two greased bread pans. Sprinkle the top of each with gluten free oats.
9. Cover with plastic wrap and let rise another 90 minutes.
10. Heat the oven to 350F. Bake for about 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean. The bread should be golden brown.
* gluten free flour mix:
Brown Rice Flour Blend: Mix together in a bowl with a wire whisk. Store the extra in a zip lock bag in the refrigerator.
6 cups brown rice flour
2 cups potato starch or arrowroot starch
1 cup tapioca flour