Baking Day-Gluten Free Oatmeal Maple Bread

Well, a few weeks ago I had an all day baking day on February 27th.  If I could have squeezed in a few more things....I would have done just that.  We were due for another loaf of bread, or two.  I made some yummy carob brownies for the kiddos and my hubby.  I also made some Morning Glory Muffins for the kids and my hubby for breakfast a few weeks ago.  I suppose you are probably wondering why, I didn't eat any.  It isn't that I didn't want to, but I used agave in both recipes which I am not sure if it will bother me or not.  My face & neck are clearing up and I am just not at the point where I want to have anymore setbacks.  In less than a week, both my hubby and myself start the whole birthday rounds thing that we do from March through July.  I really would like to have a chocolate cake, but if I am still detoxing....that will not be a possibility.  So, I am limiting my intake of anything that could cause a potential problem.  I decided it was time to treat my family to some goodies regardless of where I am food wise.  

I believe that I have found a great GF Bread recipe.  I am not exactly where I found this recipe, but I have found the same recipe.  It looks different than what I have, but the ingredients and directions are the same.  So I am going to link to it.  

The recipe is as follows:

 

Gluten Free Dairy Free Oatmeal Maple Bread 

2  cups brown rice flour, preferably super-fine grind(I used Bob's Red Mill)

1  cup gluten-free oat flour(I used Bob's Red Mill) 

1½  cups sorghum flour or millet flour(I used sorghum both times) 

1  cup tapioca starch/flour(I used Bob's Red Mill) 

½  cup potato starch(I used Bob's Red Mill) 

½  cup sweet rice flour(I used Ener-G) 

2  packages (2¼ teaspoons each) active dry yeast(we use Redstar-because it is corn free and malted barley free) 

1  tablespoon + 1 teaspoon xanthan gum(I used Bob's Red Mill)  

1  tablespoon salt 

5  eggs, room temperature(I use cage free organic eggs) 

4  tablespoons maple syrup or amber agave nectar(I have tried maple syrup & pure honey) 

½ cup shortening or non-dairy margarine, melted(I’ve used Earth Balance soy free & Spectrum shortening-both with good results) 

2½ cups milk(So Delicious Coconut, Rice Dream), warm to 110 to 120 degrees

1  egg white, lightly beaten with a fork (to brush tops of loaves)

½  cup gluten-free oats(I use organic oats)

1. Prepare two 9-inch bread pans (or two 8-inch bread pans and 6 muffin tins) by greasing well and dusting with brown rice flour. Set aside.

2. Place brown rice flour, oat flour, sorghum flour, tapioca starch/flour, potato starch, sweet rice flour, dry yeast, xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment. Mix on low for a few seconds just to combine ingredients.

3. In separate bowl, hand whisk the eggs, maple syrup, shortening and milk.

4. Add the wet ingredients to the dry ingredients and mix until combined. Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick cake batter.

5. Spoon batter into prepared pans. This recipe makes two 9-inch loaves or two 8-inch loaves plus 6 dinner rolls. To make the rolls, use a large ice cream scoop to portion the batter into 6 standard-size muffin cups; then divide remaining batter into two 8-inch bread pans.

6. Using a pastry brush, lightly brush the top of the dough with egg white. Sprinkle gluten-free oats on top.

7. Let dough rise in a warm place for approximately 40 minutes or until nearly doubled in size. Preheat oven to 350 degrees.
8. Place bread pans in preheated oven and bake for approximately 30 (for rolls) to 40 minutes (for loaves). Bread is done when internal temperature reads 200 degrees on an instant-read thermometer.

9. Cool bread in pans for 10 minutes. Remove from pans and cool on a rack.

Each serving contains 150 calories, 5g total fat, 2g saturated fat, 0g trans fat, 35mg cholesterol, 231mg sodium, 24g carbohydrate, 1g fiber, 3g protein.

This bread is so delicious!!!  Personally, I believe that I liked it best with the maple syrup.  It seemed to bother my boys that way, so I made it with honey this time.  It is still just as wonderful.  I haven't liked eating bread for a long time, because of the way it made me feel.  Now, I really want to eat bread...I'm not sure if that is good or bad.  Going gluten free has helped me also be able to fit some clothing that I haven't been able to fit for a few years.  I am very excited about that too.  I have lost 13 pounds since I went totally gluten free after Christmas.  I started staying away from gluten in late November/December, but I stopped all together early December.  The family joined me after the first of the year.

Stay tuned for the next few posts to contain recipes that we have enjoyed!  I will be posting the recipe for our Morning Glory Muffins that I found, with our altered substitutions along with pictures.  I will also be including our carob brownies that were a huge hit.  

Blessings!!!