THIS is Gluten Free Oat Bread that stays fresh long enough to make a sandwich after several days and it can be made with or WITHOUT psyllium husk. Really! It’s soft and bready and perfect as bread or toast. Also optional dairy free.
Originally Published 28th March 2015… Reworked and Updated 7th June 2023
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The story behind my Gluten Free Oat Bread
I have had a recipe for Gluten Free Oat Bread on the blog since 2015. Indeed in its time, it was a game-changer. It was the first bread I made that was truly perfectly fluffy soft and with a texture that actually came close to wheat bread. Back then, it was a very proud moment. But as with any skill, I have learnt SO much since. My gluten free bread-making has got better and better. But I can safely say that I have trailblazed along the way and am so happy that I have been able to share my triumphs and knowledge with the gluten free community!
The Oat Bread recipe that I share in this post (and which you will find at the bottom of the page) is both the same and different from the original. Although the base ingredients have remained the same, the necessity to rework the original recipe (due to no longer being able to easily source ‘modified tapioca starch’ in the UK), has allowed a full revisit of ratios and an opportunity to make the bread better.
As such, these are the key changes:
- While the flour blend is identical, I have slightly increased the oat flour for hydration reasons.
- I have removed the modified tapioca starch and replaced it with a choice of either gelatine (or Vege-Gel for vegetarians) OR a small amount of psyllium husk. There are TWO separate recipe cards as hydration levels are slightly different for each variant.
- I have reduced the quantity of oil and water (again mainly to stabilise hydration levels).
- And have specified the weight of liquid egg for greater consistency.
- Lastly, I have switched to using Dried Active Yeast (which I find more consistent) and rebalanced the quantity used.
However, I am aware that many readers have used the old recipe for many years. So, if you are one of those and are wondering where on earth it’s gone… I have a safe copy. PLEASE contact me by email if you need it.
The need for bread recipes that are inclusive to the gluten free community
You may be wondering why I have created TWO new recipes for Gluten Free Oat Bread when I could have got away with one. The reason is simple… In replacing the modified tapioca starch in the recipe, the logical alternative (with which I am very familiar) is ground psyllium husk. Psyllium is a fabulous ingredient which gives many breads their texture and longevity. And for this reason, one of the recipes shared does indeed include it.
However, there are many people who tell me they can’t eat psyllium. I take the view that part of my role as a gluten free recipe creator is to be as inclusive as possible… So yes! There are always alternatives. And for this loaf, I also offer an option with gelatine (or for vegetarians, Vege-Gel). Interestingly, the two loaves (psyllium vs gelatine) are pretty much the same in texture and longevity. It is possible that the addition of guar gum may also have worked, but I have yet to test it.
Indeed, when it comes to bread, we have a range of options on the blog… including breads which are corn-free, vegan, oat free, fit for bread machines or to hand bake and with multiple options for flour swaps. You can visit our dedicated Gluten Free Bread Index here.
What ingredients are needed for making this Gluten Free Oat Bread recipe?
So what’s needed to make THIS particular Gluten Free Oat Bread? And what are the key subs?
The gluten free flour blend
The base flour blend consists of:
- Gluten Free Oat flour – which is key to both the flavour and texture of the loaf. If you can’t find oat flour, blitz some gluten free oats to fine powder in a blender.
- Brown rice flour – may be subbed for buckwheat flour or sorghum flour.
- Glutinous rice flour (also known as Mochiko, or Asian/sweet rice flour) which is crucial to the final texture of the bake and does NOT contain gluten. It’s cheaply available in Asian supermarkets or can be found online. This is the brand I use, but it’s definitely much cheaper bought locally.
- Potato Starch and Tapioca Starch – both of which are important to texture. It’s possible that the tapioca can be switched for corn starch, but I haven’t tested.
The Binders
- Xanthan Gum – For this specific gluten free oat bread recipe, xanthan gum is necessary. While it is possible that it could be switched for guar gum, this is not something I have tested myself.
- EITHER Gelatine (or Vege-Gel for vegetarians)… OR Ground Psyllium Husk. Both work well. I would say that the gelatine in tests has been almost identical in result!
The gelatine must be of the powder variety (I use Dr Oetker brand). For vegetarians, be aware that there are various vegetarian gel substitutes on the market and all vary in ingredients. The brand I buy is Dr Oetker Vege-Gel. Note that animal gelatine and vege-gel are used at different ratios (as detailed on the recipe card).
The psyllium used is NOT the fine powder, but is rough-ground husks (which I grind by pulsing in the blender at home).
Milk Powder
This is added for the protein that it offers in providing structure to the oat bread. I tend to use milk powder in place of milk for two reasons…
- Powder packs a more concentrated protein punch without impacting hydration.
- It is much easier to adjust the temperature of water (rather than heated milk) for accurate yeast activation.
If dairy free, sub the powder for an alternative non-dairy option. Soy milk powder has a high protein content. However, coconut milk powder will work as well.
If you are unable to find milk powder, then revert to using warmed liquid milk instead.
Salt
The salt in the recipe is weighed to work alongside the yeast levels. If lowering or increasing the salt quantity, you may also need to adjust the yeast levels.
Sugar
Sugar is used to help activate the yeast. I use caster sugar. However, any other real sugar alternative (including honey, agave or maple syrup) works well used at the same weight.
Yeast
If you are familiar with my old recipe for Gluten Free Oat Bread, you will know I have changed the type of yeast and completely reworked the amount used. This is to give confirmation of activation (to be sure the yeast is live and functioning). AND to give greater control over the rise.
The yeast I now use is Dried Active Yeast. In the UK, I always use Allinson’s Dried Active Yeast.
If using Instant Yeast, then use about 47% of the amount stated (4.7 to 5g for the full recipe quantity) – (according to Allinson’s recommended ratios).
Warm water
This MUST only be hand hot (between 38 and 40 C (100.5 to 104 F)). If the water is too hot, the yeast will be killed. Too cold and it will struggle to activate. While you can’t resurrect dead yeast, if you think the yeast is just slow to activate, then set the jug over a mug of steaming water to help it along and test it.
Lemon Juice
The acidity from lemon juice helps the yeast activation. It can be switched for an alternative mild vinegar such as cider vinegar or white wine vinegar.
Egg
I apologise to gluten free Vegans out there, but for this Oat Bread recipe, the egg is necessary for structure. Although it’s possible that alternatives may work, it’s not something I have sought to test.
For consistency (and because egg sizes are so variable), I’ve specified the weight of liquid egg used for the recipe. Ensure the egg is evenly blended white and yolk, by fork-beating before weighing into the bowl.
Sunflower Oil
I use sunflower oil as it is particularly neutral in flavour, but alternative oils should work fine.
Is Oat Bread really safe for Coeliacs (Celiacs)?
When I put a video of this bread on Instagram, it brought the expected debate about whether bread containing oats could possibly be gluten free. And yes… I am well aware that in some parts of the world (particularly the southern hemisphere), gluten free oats are not recognised.
In the UK (and some other countries), we are fortunate to have oats that are considered gluten free. This is on account of the way they are grown and milled to exclude cross-contamination risk from other grains. But while there are still some Coeliacs (somewhere between 10% and 20% according to varying research) who cannot tolerate them at all (due to their protein, Avenin), there are many of us who are able and happy to eat them.
Indeed, oats and oat flour are packed with great nutrients and have lovely baking qualities. And as this bread was originally developed to be gluten free Oat Bread, so it will remain.
Label checking for safe ingredients
Once the oat question has been answered for individual bakers, it remains essential to ensure ALL ingredients used are safe for people with Coeliac Disease (Celiac)… That means (in addition to buying oats that are certified and labelled ‘gluten free’) checking all labels for any hidden gluten or cross-contamination risk… including the yeast! It’s amazing how many yeast manufacturers add wheat to their products.
If you’re new to label checking, head over to my Page – Coeliac Disease + Food for some guidance.
Can I make this recipe dairy free?
Yes. To make Gluten Free Oat Bread that is also dairy free, simply sub the milk powder for a dairy free alternative (as discussed above under ‘ingredients’). And ensure your egg-wash also uses dairy free milk. That’s all!
Can it be made vegan?
No. Sorry. The recipe shared is reliant on eggs for structure. While it’s possible that these can be subbed, it’s not something I’ve tested, so I’m unable to advise otherwise.
Do I need any particular equipment to make this Gluten Free Oat Bread?
When making gluten free bread, it helps to be as pedantic as possible. So below are the key pieces of equipment that matter for this recipe…
- Digital Scales – For best accuracy, these need to measure both large amounts and micro measures. I use a set of Salter Dual Platform Scales.
- Mixer and Dough Hook – For a consistent and evenly hydrated dough, it needs to be mixed long and hard. For this, I advise using an electric mixer with a dough hook attachment. Either a stand mixer with a dough hook or a robust electric hand mixer with dough hooks is fine.
- Use a deep-sided bread pan to support the loaf structure. For the large loaves pictured, I used a Pullman Pan (20 cm x 11 cm x 11 cm – internal measurements). Other pans are fine, but take care not to over-fill them (see tips below).
- Digital Probe Thermometer – While not essential, I increasingly check the internal temperature of my baking bread. To do this, an accurate probe thermometer is necessary. It will also enable accurate measurement of the water temperature as well.
How to make Gluten Free Oat Bread – Tips and advice for getting a great loaf
It would be remiss of me to put out any recipe for gluten free bread without some kind of guidance for success. Why? Because with gluten free bread, the reliability is ALWAYS variable and never as consistent as results when using wheat flour. So, what do you need to know to help you on your Gluten Free Oat Bread journey?
Planning and preparation
- Follow the recipe! Not following is the number one reason for recipes failing.
- If making ingredient swaps, follow the advice under ‘ingredients’ (above). Or carefully consider whether the substitution is really like for like.
- Prepare the bread tin(s) to avoid any risk of sticking. Ie. Grease the inside well, base-line with baking paper and lightly dust with brown rice flour (or a non-starchy alternative).
- Weigh the ingredients as stated. This is essential for accuracy and consistency in gluten free bread making. I would advise using a set of digital scales that work in micrograms. This allows accuracy in weighing light ingredients, such as yeast and gelatine.
- Pre-heat the oven. The oven needs to be stable at temperature before the bread is baked. So make sure you start pre-heating part-way through the proof time.
Preparing the dough
- Pre-activate the yeast to check it’s still good, using water that is only HAND HOT (38 C to 40 C). Water that is too hot will kill the yeast. If this happens, throw it away and start the activation again.
- Use an electric mixer with dough hook(s). This will provide the best amalgamation of ingredients, most even hydration and will save your arms a LOT of work.
- Hydrate the dough well. Do NOT skip this part. It’s essential for even hydration and good texture. Once the dough is mixed, set aside to hydrate for at LEAST 10 minutes and then mix well again before transferring to the bread pan(s).
- Do not over-fill the pan(s). Regardless of the pan used, it should be about half or fractionally over half full. If you have leftover dough, use it to make a couple of rolls (using a greased muffin tin if necessary).
- Do not over-proof. I have given approximate proof times as tested in my kitchen. However, climate, air temperature, humidity, etc will ALL impact how dough rises. When the dough reaches three-quarters (approx.) the height of the tin, it’s time to egg-wash the top and get it in the oven. Over-proofing (when the dough has risen too much before baking) will result in collapse and a dense, sticky crumb).
Baking the Oat Bread
- Add a little steam for oven spring. And I mean a little! Too much and the bread will ‘spring’ too quickly or won’t dry out enough. I have been quite specific about the amount I added on testing (at around 30 ml/g). This worked perfectly for me at sea level and in a relatively dry testing climate.
- Bake the bread partly in and partly out of the tin. Removing from the tin part way through baking allows it to reduce internal moisture levels and gain a good crust. This is outlined on the recipe card stage by stage. When placing in the oven out of the tin, ensure the loaf remains on a hot tray or the oven slats.
- Because ovens and climates are variable, baking times may vary. Thus, while I have given guidance according to my own kitchen, you may need to tweak and experiment slightly for your own.
- For accuracy (if possible), take the internal temperature of the loaf to check it is not raw. Use a digital probe thermometer at the most central point of the loaf. It should read at least 100 C (212 F). At the same time, spike a couple of holes near the top of the loaf to allow excess moisture to release.
Cooling the bread
- Partially cool the loaf in the cooling oven as instructed on the recipe card. This limits the amount the loaf sucks in at the sides and removes any residual stickiness.
- Allow the bread to cool completely before cutting. This will ensure that excess moisture has been reduced adequately.
My bread still sucks in at the sides or is sticky… What should I do?
In terms of troubleshooting (and providing other advice above has been followed), the most likely issues encountered when making my Gluten Free Oat Bread will be that a) the sides suck in dramatically on cooling or b) the crumb remains sticky. BOTH of these issues indicate the need to adjust moisture levels.
While I have tried to give accurate ratios, these do not take account of differing climates, humidity, altitude, etc. So some adjustment may be necessary regardless.
While leaving the bread in the cooling oven helps, if this doesn’t resolve the issue there are a couple of options…
- Bake the bread for longer (and lightly cover with foil to prevent burning).
- Reduce the amount of water in the dough. ONLY reduce by 5 to 10g (1 to 2 tsp) at a time and retest. If it’s too dry, the bread will lose its elasticity and doughy texture and will also stale quickly.
Bear in mind that while I did what I could to remove all sucking-in, I was balancing structure with moisture levels (particularly for the very large loaf). And because I wanted the crumb to remain soft and fluffy, the moisture levels won out. Thus, you may still get a slight bowing in, particularly with the gelatine loaf (which is less structurally sound than the psyllium).
Storing your Gluten Free Oat Bread
Your gluten free Oat Bread should store well and stay soft for at least 3 to 4 days+. I have eaten soft sandwiches with oat bread that is 4 days old, so I hope you get the same results. Beyond that, the bread toasts well. And if necessary, can be used to make perfect gluten free bread crumbs or Panko breadcrumbs.
The best way to store the bread is wrapped in clingfilm; in a close-fitting airtight bag; or wrapped in a very large sheet of beeswax wrap. Store at ROOM TEMPERATURE and not in the fridge.
The loaf can also be frozen (sliced or unsliced). And should be good for a couple of months, providing it has been well-wrapped and sealed.
Ready to make Gluten Free Oat Bread?
The recipes for my Gluten Free Oat Bread are just below. Scroll an inch or two further. If there’s anything I’ve missed or questions you have, let me know. You can leave a comment, email me or message via social media (Facebook, Instagram, Pinterest). But bear with me. Sometimes I cannot respond immediately.
If you are looking for other great bread recipes, then check out our Gluten Free Bread Index and let me know if you can’t find what you want.
For everything else, the main Gluten Free Recipe Index is the perfect place to start. Just click on the sub-indexes, browse what’s there and click the photos for recipe posts! It’s all freely shared with my love to the gluten free community.
NOTE: I have provided TWO recipe cards below. The first uses psyllium husk. The second uses gelatine (or Vege-Gel) and NO psyllium Husk. Please scroll to find the recipe you want.
** © 2019-2023 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Gluten Free Oat Bread (with xanthan gum and psyllium husk)
Key equipment
- kettle
- measuring jug
- Oven
Ingredients
Dry Ingredients (mix together)
- 100 g fine brown rice flour
- 40 g glutinous rice flour (aka sweet rice flour; Asian rice flour or Mochiko)
- 200 g gluten free oat flour
- 50 g potato starch
- 60 g tapioca starch
- 30 g dried milk powder = 4 tbsp (dairy free as required)
- 12 g fine sea salt
- 10 g xanthan gum = approx 1 tbsp
- 8 g rough ground psyllium husk
Yeast activation
- 24 g caster sugar
- 10 g Dried Active Yeast
- 1½ tsp lemon juice
- 380 g warm water hand hot (at 38 to 40 C)
Other Wet Ingredients
- 165 g egg = approx. 3 large sized, but for accuracy, weigh the liquid egg
- 45 g sunflower oil
To Glaze
- milk/egg wash
Instructions
- Prepare the loaf tin(s) by lightly greasing the inside, base-lining with baking paper, then dusting the inside with brown rice flour (place a small amount of rice flour in the tin and tip and spread until the flour has coated all the sides.
- Weigh and mix together the flours and starches, milk powder, salt, xanthan gum, and psyllium husk. TIP: weigh into a large airtight container and shake vigorously. Set aside.
- In a jug, lightly whisk together the sugar, yeast, lemon juice and hand-warm water. Set aside and leave to activate for about 10 minutes until frothy.
- In a large bowl, weigh and hand beat the eggs and oil together, until well blended.
- Add the activated yeast mix and the dry ingredients to the bowl containing the eggs and oil and using an electric mixer with a dough hook, beat everything together, scraping down the sides mid-way through to ensure the ingredients are evenly combined.
- Leave the batter to hydrate for 10 to 15 minutes. (Do NOT skip this instruction. It is essential to an even bread texture.)
- Once hydrated, beat the mixture again with the dough hooks until it feels very thick and sticky/slightly elastic. This should take 5 minutes +.
- Spoon the dough mix into the loaf tin(s) (to fractionally over half full) and smooth the tops with the wet back of a spoon.
- Set the dough aside in a warm place to proof for about 45 minutes to 1 hour or until the dough has risen to around three-quarters the height of the tin.
- Towards the end of the proof time, pre-heat the oven to 180 Fan/190 C/375 F, place a heat-proof dish in the base of the oven and boil a kettle.
- Beat an egg together with a drop of milk and gently glaze the top of the uncooked loaf(s) by brushing lightly with egg wash.
- When ready to bake, place the loaf tin in the oven and at the same time, add about 30 ml boiling water to the dish at the bottom of the oven. Do NOT add more water than stated, as only a minimum amount of steam is required at the start of baking for oven spring.
- Bake a full-sized (large 2 pound) loaf for 50 minutes in the tin initially (35 minutes for a smaller (1 pound) loaf)… Then working quickly, remove from the tin and place back in the oven for a further 10 minutes either on a hot tray or the slatted oven shelf.
- After the additional cooking time, quickly take the internal temperature of the loaf if possible (from the most central point). The temperature needs to be at least 100 C (212 F). If it isn't, return to the oven until the temperature is reached. If no thermometer is available, poke with a skewer that should come out relatively clean.
- Once the temperature is reached and using a skewer or the spike from a digital food thermometer, pierce 2 or 3 small holes in unobtrusive upper side areas of the loaf and IMMEDIATELY place back in the oven.
- Cook for a further 10 to 15 minutes (or for a small loaf, 5 to 10 minutes), lightly covering the top with foil if it it over-browned. Then turn the oven off, leaving the loaf in the oven.
- Open the oven door for 20 seconds or so to let the harsh heat escape and then shut the door, leaving the loaf in there to cool with the oven. This (combined with the punctured steam release holes) helps to prevent the sides of the loaf from sucking in too far and to dry out any internal stickiness of the crumb.
- For small loaves, leave for about 10 minutes or so. For Large loaves, leave for 20 to 30 minutes. This may need a little trial and error dependent on humidity, climate, etc. If (after removing from the oven) the loaf sucks in dramatically and quickly on cooling (or the crumb is very sticky), then a longer cooking or drying time is required.
- Once removed from the oven, place the loaf(s) on a wire rack to cool completely before cutting.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2023 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Gluten Free Oat Bread (with xanthan gum and gelatine/vege-Gel)
Key equipment
- kettle
- measuring jug
- Oven
Ingredients
Dry Ingredients (mix together)
- 100 g fine brown rice flour
- 40 g glutinous rice flour (aka sweet rice flour; Asian rice flour or Mochiko)
- 200 g gluten free oat flour
- 50 g potato starch
- 60 g tapioca starch
- 30 g dried milk powder = 4 tbsp (dairy free as required)
- 12 g fine sea salt
- 10 g xanthan gum = approx 1 tbsp
- 7 g gelatine powder or 4 g Vege-Gel (based on test of Dr Oetker Vege-Gel)
Yeast activation
- 24 g caster sugar
- 10 g Dried Active Yeast
- 1½ tsp lemon juice
- 365 g warm water hand hot (at 38 to 40 C)
Other Wet Ingredients
- 165 g egg = approx. 3 large sized, but for accuracy, weigh the liquid egg
- 45 g sunflower oil
To Glaze
- milk/egg wash
Instructions
- Prepare the loaf tin(s) by lightly greasing the inside, base-lining with baking paper, then dusting the inside with brown rice flour (place a small amount of rice flour in the tin and tip and spread until the flour has coated all the sides).
- Weigh and mix together the flours and starches, milk powder, salt, xanthan gum, and gelatine/Vege-Gel. TIP: weigh into a large airtight container and shake vigorously. Set aside.
- In a jug, lightly whisk together the sugar, yeast, lemon juice and hand-warm water. Set aside and leave to activate for about 10 minutes until frothy.
- In a large bowl, weigh and hand beat the eggs and oil together, until well blended.
- Add the activated yeast mix and the dry ingredients to the bowl containing the eggs and oil and using an electric mixer with a dough hook, beat everything together, scraping down the sides mid-way through to ensure the ingredients are evenly combined.
- Leave the batter to hydrate for 10 to 15 minutes. (Do NOT skip this instruction. It is essential to an even bread texture.)
- Once hydrated, beat the mixture again with the dough hooks until it feels very thick and sticky/slightly elastic. This should take 5 minutes +.
- Spoon the dough mix into the loaf tin(s) (to fractionally over half full) and smooth the tops with the wet back of a spoon.
- Set the dough aside in a warm place to proof for about 45 minutes to 1 hour or until the dough has risen to around three-quarters the height of the tin.
- Towards the end of the proof time, pre-heat the oven to 180 Fan/190 C/375 F. Place a heat-proof dish in the base of the oven and boil a kettle.
- Beat an egg together with a drop of milk and gently glaze the top of the uncooked loaf(s) by brushing lightly with egg wash.
- When ready to bake, place the loaf tin in the oven and at the same time, add about 30 ml boiling water to the dish at the bottom of the oven. Do NOT add more water than stated, as only a minimum amount of steam is required at the start of baking for oven spring.
- Bake a full-sized (large 2 pound) loaf for 50 minutes in the tin initially (35 minutes for a smaller (1 pound) loaf)… Then working quickly, remove from the tin and place back in the oven for a further 10 minutes either on a hot tray or the slatted oven shelf.
- After the additional cooking time, quickly take the internal temperature of the loaf if possible (from the most central point). The temperature needs to be at least 100 C (212 F). If it isn't, return to the oven until the temperature is reached. If no thermometer is available, poke with a skewer that should come out relatively clean.
- Once the temperature is reached and using a skewer (or the spike from a digital food thermometer), pierce 2 or 3 small holes in unobtrusive upper side areas of the loaf and IMMEDIATELY place back in the oven.
- Cook for a further 10 to 15 minutes (or for a small loaf, 5 to 10 minutes), lightly covering the top with foil if it it over-browned. Then turn the oven off, leaving the loaf in the oven.
- Open the oven door for 20 seconds or so to let the harsh heat escape and then shut the door, leaving the loaf in there to cool with the oven. This (combined with the punctured steam release holes) helps to prevent the sides of the loaf from sucking in too far and to dry out any internal stickiness of the crumb.
- For small loaves, leave for about 10 minutes or so. For Large loaves, leave for 20 to 30 minutes. This may need a little trial and error dependent on humidity, climate, etc. If (after removing from the oven) the loaf sucks in dramatically and quickly on cooling (or the crumb is very sticky), then a longer cooking or drying time is required.
- Once removed from the oven, place the loaf(s) on a wire rack to cool completely before cutting.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Oat Bread shared with
- Fiesta Friday #489 with Angie
- Full Plate Thursday #651 with Miz Helen’s Country Cottage
- What’s for Dinner #424 with The Lazy Gastronome
This recipe was by far the best gluten free bread I have made. The texture was incredible, and it didn’t have a strong psyllium taste like many I have tried.
My husband is allergic to eggs, so I had to try using an equal ratio of flax egg and it turned out great. Light, fluffy, and hold together incredibly well. He was shocked when I said it was gluten free.
Thank you for this incredible recipe! This will become a staple in our house.
Hi Aerylin
Thank you for the lovely feedback. I am SO pleased you and your husband loved the bread. I’m also really pleased to hear that the recipe worked well with a flax egg sub. That is amazing news and I know will be helpful to other readers too.
Enjoy every slice xxx
I tried this recipe. I had to substitute cornflour as I was out of tapioca flour. Instead of 100g brown rice flour and 40g glutinous flour, I used 140g Freee rice flour. I also used 380 ml milk instead of water and milk powder. I cut the salt to 9g. Everything else was the same. Baked in a Panasonic bread machine on gluten setting. Left in the machine for 10 mins after baking and then turned out on to a grill to cool. Nice bread – relatively simple to make but not quite as good as the Gluten Free Bread-Maker Wholemeal Bread (with Oats) recipe.
Hi Russ
Thanks for the helpful feedback. I’m really pleased that the bread worked for you even with ingredient switches and in the bread machine. I’m impressed! I find switching hand baked bread to bread machines usually requires quite a few hydration tweaks, so this is great news! Enjoy xxx
No where in the recipe that I printed off (non vegan) does it say where or when to add the egg and oil mixture. I added the yeast mixture first and then had a heck of a time getting the eggs to mix in.
Was also wondering if the eggs should be at room temperature?
Hi Joyce.
Apologies if it didn’t make sense. Although I thought I had written the instructions clearly, I guess it wasn’t as clear as it could have been. Thank you for bringing it to my attention.
Breaking the recipe down, once you’ve mixed the dry ingredients (number 2) and then yeast activation in a jug (number 3), at that point (4) you:
“In a large bowl, weigh and hand beat the eggs and oil together, until well blended.”
At 5, you “add the activated yeast and dry ingredients to the bowl” (and mix it all together).
What I’ll do is amend the wording to state ‘to the bowl containing the eggs and oil’. Hopefully that will make things clearer.
Re the eggs. I always use room temperature eggs as I don’t want to bring down the temperature and impact the yeast activation. But ultimately, it doesn’t matter… the rise may just take a few minutes longer.
I hope that helps
Best wishes
Kate
Hi again, how do you think this recipe would work with egg replacer? Have you tried any of them?
Hi Miriam
I honestly have no idea. It’s not something I’ve tried. If you want to try, I suggest halving the recipe and testing in a 1 pound tin and subbing the egg with aquafaba (which I think has the best chance of working) and experimenting from there. Definitely don’t use chia as it will create a brick.
Best wishes
Kate
Do you think it would work if I used an All Purpose Gluten Free Flour instead of the brown rice flour + glutinous rice flour + tapioca starch + potato starch + xanthan gum? Aside from the Glutinous rice flour, the blend I have on hand has all these ingredients at about the same ratio.
The honest answer is I don’t know David. If all the flours are listed, then it is very possible that it will work.
I would suggest testing on a half batch (smaller loaf)… Sub the total weight of the flours that match with the all-purpose blend and add the additional flours (oat and glutinous rice) separately. You could try without the glutinous rice, but in testing, it made a big difference to the final texture.
Although your blend lists xanthan gum in the mix, it is unlikely to be to the level needed for this recipe. So I would suggest maybe adding an additional 7 to 8g (instead of 10g) for a full batch alongside the commercial blend and see how it fairs.
I hope this helps
Best wishes
Kate
Thanks so much for the advice, I will give it a shot.
Would like to have the old Gluten Free oat bread recipe again, please.
Thank You,
rathbunconnie@gmail.com
Hi Connie
I have sent it to your email address. Please let me know that it arrived safely.
Best wishes
Kate x
Kate, the new version with psyllium and xanthan is superb. No shrinkage or stickyness. My bread never gets much above 98°C – I don’t know if it’s my altitude (around 300m/1000ft above sea level)
I am SO pleased it worked and was good Sue and thank you for coming back and sharing your experience. Altitude can have a huge impact on bakes when it comes to temperature, so it is probably the connecting factor.
And thank you too for sharing on social media. Always very much appreciated xx
I’m curious what are the dimensions of the pans you used to bake these? I have a pullman loaf pan (8.5”x4.5”x4”) and made a half batch of the recipe and it was way too little dough for that pan. I made another half batch and added it to my first half, and that seemed to be the right amount for my pan – but then it took much longer than 30 minutes to fully bake.
Hi Maria
I made this loaf in standard (British) 1 pound box-sided loaf tins (15 x 9 x 7 cm (6 x 3.5 x 2.7 inches). Pullman pans are much larger on the whole, but I’m not sure how it would translate.
If you increase the quantity of dough or batter for any recipe, the bread will take longer to bake and thus times will need to be adjusted as there is a greater density to bake.
I hope that helps.
Best wishes
Kate
Another great recipe. I replaced the modified tapioca starch with 1 TSP baking powder and reduced the water by 10ml as it went into the machine. Looks great! Another great recipe to add to the repertoire. Just hope the fussy 5yr old approves….
Fabulous! I haven’t tried this one in the machine yet, So I’m pleased it worked for you and that the fussy five year old like it. Enjoy xx
I have just put Mollyanne’ tweeks to this recipe in our bread machine. Wish me luck!
Good luck 🤞🤞🤞
I’m so grateful for your ‘obsession’! I want to try this recipe in my bread maker. Would you suggest any tweaking? Or should I follow the ingredient amounts here and modify only the mixing for the machine?
Following up! I got brave and just made it! I did proof the yeast and put it in first followed by the rest of the wet and then topped with dry ingredients. It’s a little moist still but has an amazing crust. It’s so delicious! I will try it again to see how it does with putting the yeast on top of the dry (or lightly tossed in.) I also used psyllium husk that I ground into powder. SO YUMMY!
Hi Terri
Apologies for the delay in response… I was away for a long weekend with family… which straddled your two comments.
So glad the bread worked in the bread maker. It’s not something I’ve tried. But I do need to revisit this recipe again and in so doing, I will definitely give it a try myself.
If the bread is still too moist, I would suggest reducing the liquid slightly… Reduce by 10 ml/g at a time only and retest. Usually, bread machine recipes seem to dry out slower… probably because the dough is ‘contained’ and away from the drying heat of the oven.
Do let me know how you get on though… And if you’re willing to share your ultimate recipe, you’ll be helping me a great deal when it comes to my own updating.
Can I ask if the psyllium was in place of the xanthan gum and/or the modified tapioca starch?
Kate xx
Thank you, Kate! I made this again today subbing ground psyllium husk (not powdered) for the modified food starch. I also had to use active dry yeast (in a pile on top) so I added a little more than an 8th of a tsp of citric acid and followed your suggestion to decrease the water by 10 ml. It was a little light even though I set to dark crust so I popped it in the oven for another 5 minutes. It dropped ever so slightly in the middle but is delicious!
I wanted to send you a picture but couldn’t figure out how! 😅
Oh brilliant! Thank you for letting me know. I really need to do some work on this one and test from this end in the bread maker too. So pleased it worked.
If it dropped slightly in the middle… reduce the liquid by a further 5 g at a time and retest! xx
I’d love to see a picture. Can you email it to me? xx
glutenfreealchemist@gmail.com
Hi Kate,
I’m loving this bread, but wanted to try a 2lb loaf. I know you say a smaller 1lb loaf or rolls are better, but I want to give it a try. What would you increase the baking time to? Most gluten free breads are around 50 mins, what do you think?
Thanks
Mollyanne
Hi Mollyanne. Apologies for the delay in response.
So glad you are loving the bread.
I’d say 45 to 50 minutes should be about right.
xx
Hi Kate,
I’m looking to improve my own oat bread recipe so thought I would try yours to compare. Your recipe seems to be for 2 x 1lb loaves but the total weight of flours is only 410g. There’s 14g of yeast which is normal for two loaves, am I missing something or is it typo?
Hi K
No it’s not a typo, although depending on the type of yeast you use, you may need to use a different amount. This recipe is on my radar to update with much extended knowledge about GF bread myself. If using fast acting yeast, the amount was 14g and if using the instant yeast, I think it will be less (down to about 7g). But I do need to re-visit the recipe to also remove the ‘expandex’ which is unavailable here in the UK. So in the interim, experiment as you feel helpful xx
Hi Katie, would love to have a go at this, but struggling to get hold of glutinous sweet rice flour ….and modified tapioca starch (either no one stocks it or I need to buy such large quantities or be a trade customer. (I’m from the NW of England)
Any ideas? Or what can I substitute? These ingredients seem to be an integral part of your recipe
Hi Chris.
The glutinous sweet rice flour is an Asian flour which I usually pick up by the bag at small Asian supermarkets (Chinese or Thai). I’m not sure where you are, but if by any chance you haven’t tried finding one locally, it may be worth checking. If not, you could try subbing for additional tapioca starch or cassava flour. I’ve not tried it, but it may be fine.
Expandex (modified tapioca starch) is a popular American product, although Isabel’s did sell it in the UK previously. I have a feeling that they have stopped selling it however and in the UK it is now virtually impossible to source. I suspect that I need to re-work the oat bread to take account of the changed availability.
In the meantime however, I am going to go out on a limb and suggest replacing with psyllium husk powder (ground psyllium husk). I will be honest… I haven’t tested this, but you may wish to give it a go. Actually… You could even try leaving out the altogether. I think the loaf would still work with a fractionally different texture.
I hope that helps a little.
Let me know how you get on.
Best wishes
Kate
Cheers Kate, will give it a try when I get some glutinous sweet rice flour and let you know
Would using cassava root flour be a substitute for modified tapioca starch? Thanks
Hi Lin.
I’m not sure how good a sub it would be.
However, I know from follow-up communication with the commenter above, that the psyllium husk powder worked well as an alternative.
Best wishes x
Hi Kate,
Could you share how much psyllium powder? Was it 1-1 substitution?
Thanks in advance!
L-
I haven’t tried it myself… But a reader substituted the same amount of ground psyllium husk for the modified tapioca starch and beat the mixture very thoroughly. As I say… I haven’t tried it but it worked well for them x
Thanks so much for getting back to me. I tried the bread without it and put two tsp of flaxmeal in its place and I really like the taste of this bread. I think my pans were too big because it didnt rise to the top but next time I will use smaller pans. What size pans do you use for this recipe?
Thank you so very much for helping us find ways to live gluten free, much appreciated.
Lin
You’re so welcome Lin.
I’m really pleased that you have found a solution.
The pans I use are the taller box-sided Master Class Carbon Steel tins. The taller tins support baking gluten free bread structure better. You’ll fine the links to the ones I use in this post under ‘what tin should I use to bake gluten free bread?’
https://www.glutenfreealchemist.com/gluten-free-brown-bread-recipe/
I bake mostly 1 pound loaves by hand as they are smaller and I can freeze half the bake by making 2.
I hope that helps xx
I don’t have or can’t get expandex any other options ?
Hi Margreet. Where are you?
The recipe looks great! Thanks for sharing! Can I ask two question?
1: is the tapioca flour (60g) in the recipe is the tapioca flour, instead of tapioca starch? I understand in US, sometimes people use the same name for the two different ingredients. So what is exactly in your recipe for this 60g tapioca product?
2: if this 60g tapioca product is the flour, what are the best substitutes for it? To my understanding tapioca starch can be replaced with many kinds of starch, but what for the tapioca flour?
Looking forward to hearing from you!
Thank you so much!
Thanks for your query. Yes the Tapioca Flour is Tapioca STARCH. Hope that helps x
Well done on two years of blogging – a fantastic milestone. It is so hard to keep it going sometimes you really have to persevere… and it does cause friction occasionally. But overall it is so worth it!
This bread looks just so incredibly fluffy and perfect. Thanks for linking up with #CookBlogShare
Thanks Lucy. The bread is amazingly good….. At last we have something we are truly happy with!
The bread looks fantastic. Congratulations on 2 years – I see even really excellent bloggers who find it is a struggle to make a living from it so it seems tough to approach it as a money making activity (though I think it might lead to money making activities). Seems the GF oats must be easy to buy in the UK – I am still unsure of finding them for my GF family members in Melbourne.
Thanks Johanna. GF oats are really easy to find here now. All the major supermarkets 'own brand' them which helps. We usually find them in the free from section.
You are working really hard to improve your baking, well done. It all looks pretty good to me. Your latest here lis soft and delicious, I 'd love to take a bite 🙂
Congratulations on your second anniversary, it is fun blogging isn't? I am so addicted sometimes I can remember my life before my blog!
Thanks Alida. 'Addictive' is a good word for it. I occasionally catch the look on my family's face as if to say 'is she really on the computer again???'
The texture of this bread looks so amazing, thank you sharing the recipe!
And I too was a bit slow at first to connecting in to Twitter. I had one before but deleted it, so I made a new one later.
And happy early anniversary!<33
Vegetarian Courtesy
You're welcome Adi. And thank you!
well congratulations on 2 years… I have recommended your blog countless times to Ceoliac friends and family members, it's great… and look at that bread, it looks so good and SO fluffy!
Thank you Dom. That's really kind of you. Hopefully they have found it helpful! x
Happy anniversary!!!! This bread looks fabulous!!! Well done…I love your blog and recipes.
Aawww… Thanks Vicki. That means a lot, especially coming from someone as talented as you!
WOW! That looks amazing. I need to experiement more with oat flour, it seems to have some fab properties. I've never used glutinious rice flour either, but your results look spectacular! Getting bread to stay fresh longer than a day is a real achievement. Going to try this!! So impressed 🙂
Thanks Katie. I love using oat flour. I think it has some amazing properties as well as being versatile and having a better nutritional content than many GF flours. Let me know how you get on!