Oat and Rice bread is the first Gluten Free bread recipe I ever developed. An old recipe yes, but for some still a staple. Bread maker or hand-bake versions.
Gluten Free Oat & Rice Bread – Nostalgically Parked
My Oat and Rice Bread (gluten free) was developed back in 2013. It was the first gluten free loaf I created. But while bread on Gluten Free Alchemist has come a long way since, this recipe has remained a staple for some. For that reason, it remains parked on the blog both for those who use it and for nostalgia.
Making Gluten Free Bread that will withstand ‘Lunch-on-the-go’
Bread is the staple of the great British work lunch. So it stands to reason that it should make a great sandwich. And the test of a great sandwich is not just the taste and texture, but whether it can be eaten in the car between meetings, or using a computer, without making a mess. While it would be wonderful to sit down for a nice leisurely lunch, chatting with colleagues, this is not the reality of life today. A sandwich needs durability… Enough to withstand the stresses of a modern day lunch ‘on the go’.
And therein lies the problem. Gluten free bread can often be dry, crumbly and notorious for disintegrating in your lap or starting a fire in the toaster. Sure, there are some good commercial alternatives out there and these are improving all the time. But trying to find a moist, soft, fresh gluten free loaf in the shops is still a tricky task.
Which meant baking bread at home. And when this Oat and Rice Bread was first created, it was the first step to answering the problem.
Oat and Rice Bread made in the bread-maker and by hand…
I accept that my oat and rice bread has the characteristic texture of an early gluten free loaf… slightly spongy, a little ‘cakey’ and with quite a lot of aeration. However, it was a loaf that (at the time) showed it could be done! And it was the bread that pushed the passion to go further.
After months of testing, tweaking, ripping up the recipe books and starting over again, I had finally produced a loaf I was proud of. And guess what? It could even be eaten one-handed without needing a bib. But unusually for a gluten free loaf, it actually started life in a bread-maker.
Ultimately and with a few further tweaks, I developed recipes that were successful both by hand and mechanics. And actually, as with so many recipes, the hand-baked version was probably better.
Making Oat Flour
It goes without saying that Oat and Rice Bread needs gluten free oat flour. Although you can buy it, it can work out quite expensive. So I learned how to make my own using ordinary gluten free oats early on in our gluten free journey. Simply grind down the oats in a food processor or good blender (about 20 seconds) until they are a fine powder… finished! Whilst grinding can be done on a recipe by recipe basis (weight for weight), it is easier to make about a kilo at a time and keep in an airtight container. That way it’s always there when needed.
Making Gluten Free Oat and Rice Bread
An early lesson for me was that gluten free bread-making is not an exact science. The end result can be affected by slight changes in moisture content (eg. through size of eggs), quality of flours, type of yeast used, make of bread-maker, etc.
The recipe given below is the most consistent one that was achieved both in the bread-maker and by hand. So hopefully it will work as well for you. Indeed, the hand-baked bread and rolls were a staple in GFHQ for a long time…
The Evolution of Gluten Free Bread REcipes at Gluten Free Alchemist
Of course 2013 when this recipe was developed is now a long time ago. And things have moved on. Learning how to bake the best gluten free bread has become a mission and a passion at Gluten Free Alchemist and the bread we now make is (in our humble opinion) as good as any glutenous loaf. It is also way ahead of the bread you see here.
In particular, the more recent creation of our Best Gluten Free Wholemeal Bread feels quite revolutionary and has been a game-changer for many Coeliacs and other gluten-avoiders. Following this, came the Gluten Free Vegan Wholemeal Bread, which is totally delicious and has been enthusiastically compared to the traditional Irish Wheaten Loaf.
We have a perfectly pipeable Oat, Teff & Millet Bread, that can be used to create harvest bread-bouquets. And everything from Store-Cupboard Bread (easy and still beautifully soft), to a perfectly delicious Baguette. Influenced by travel, we also make soft and flexible Roti (flatbread) and South American Cheese Bread (Pandebonos). For the full selection of bread recipes, head over to our dedicated Bread Index page. And for everything else, our on-line Gluten Free Recipe Book is a great place to start.
Oat and Rice Bread
- Mixing bowls
- Kitchen scales
- measuring spoons
- whisk (hand or electric)
- mixing spoon/spatula
- wire rack
- bread maker OR see below
- loaf tin(s)/moulds
- dough hook attachment or wooden/firm silicone spoon
- damp cloth/oiled cling film
- pastry brush
- 160 g brown rice flour
- 160 g gluten free oat flour
- 50 g potato starch
- 40 g tapioca flour
- 1 tbsp xanthan gum
- 1 tbsp caster sugar
- 1½ tsp fine sea salt
- 9 g easy bake dried yeast For Hand-Baked version use only 8g yeast
- 3 large eggs UK Large
- 360 ml water =360g
- 4 tbsp dried milk powder
- 1 tsp lemon juice
- 4 tbsp sunflower oil
- 4 tsp clear honey
Bread-Maker Method (see Notes)
- Weigh and mix the flours, xanthan gum, sugar and salt in a bowl and set aside.
- Beat the eggs with the water and milk powder in a bowl until fully combined, light and airy. Then pour into the bread maker pan.
- Add to this mixture the lemon juice, oil and honey.
- Top with the flour mixture.
- Finally weigh and sprinkle on the yeast.
- Set the machine to Basic, Medium, Dark Crust and leave to cook.
- When cooked, remove from the bread-maker straight away to a wire rack and leave to cool completely. When cool enough to handle, remove the paddle if it has become stuck.
- Don't be tempted to eat before it is cool. Gluten free bread from the bread-maker seems to taste and feel a lot better when it has become cold.
- Eat as bread, toast or freeze for later.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and mix the flours, xanthan gum, sugar, salt and yeast in a bowl and set aside.
- In a separate large bowl, beat the eggs with the water, milk powder and lemon juice until fully combined, light and airy.
- Add the oil, honey and dry ingredients, and preferably using a dough hook, knead the mixture for about 5 to 10 minutes until thoroughly combined and quite elastic in texture.
- Spoon and spread the mixture into small-medium loaf tins (about half full) and/or small individual loaf tins, or dollop rounded piles on a lined baking sheet. Sprinkle some oats on top for decoration.
- Cover with a clean damp cloth or lightly-oiled cling film and place somewhere warm. Leave to rise for 30 to 45 minutes (until almost doubled in size).
- Brush the tops with milk or beaten egg to glaze.
- Bake for about 15 to 20 minutes (rolls), 25 to 40 mins (loaves) until golden brown and a skewer comes out clean. Check the colour half way through and if concerned the bread might be browning too quickly, cover with a piece of foil.
- When cooked, turn out straight away to a wire rack and allow to cool.