* Exported from MasterCook *
Oatmeal Maple Bread - Gluten Free
Recipe By : Diane Kittle
Serving Size : 32 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Gluten-Free Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups brown rice flour -- prefrerably super-fine
grind, Note
1 cup oat flour, gluten-free
1 1/2 cups millet flour -- or sorghum flour
1 cup tapioca starch flour
1/2 cup potato starch
1/2 cup sweet rice flour
2 packages active dry yeast -- (2 1/4 tsp each)
1 tablespoon xanthan gum -- plus
1 teaspoon xantham gum
1 tablespoon salt
5 eggs -- room temp
4 tablespoons maple syrup -- or amber agave nectar
1/2 cup shortening -- or non-dairy margarine, melted
2 1/2 cups milk -- choice rice, soy, hemp, nut, warmed
to 110 - 120F
1 egg white -- lightly beaten with a fork to
brush tops of loaves
1/2 cup oats, gluten-free
Note: Super-fine rice flour ensures a smooth textured loaf. To make
it: process regular rice flour in a food processor with the steel
blade attachment for 1 min.
1. Prepare two 9" bread pans (or two 8" 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 min on med-high speed. Batter will
resemble a very thick cake batter.
5. Spoon batter into prepared pans. This recipe makes two 9" loaves
or two 8" 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" 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 war place for approximately 40 min or until
nearly doubled in size. Preheat oven to 350F.
8. Place bread pans in preheated oven and bake for approximately 30
(for rolls) to 40 min (for loaves). Bread is down when internal temp
reads 200F on an instant-read thermometer.
9. Cool bread in pans for 10 min. Remove from pans and cool on a rack.
Tip: No oat flour? Make it by processing gluten-free oats in a food
processor with the steel blade attachment for 1 min.
Description:
"No kneading. No proofing the yeast. No problem! The maple syrup
does double duty, adding flavor and activating the yeast. Rolls have
a thick, crispy crust with an airy, slightly chewy interior."
Source:
"Living Without, Oct/Nov 2009"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 201 Calories; 5g Fat (25.5%
calories from fat); 4g Protein; 32g Carbohydrate; 3g Dietary Fiber;
36mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Serving Ideas : This bread has great texture, perfect for sandwiches or toast.
NOTES : Each serving contains:
150 Cal, 5mg total fat, 2mg sat fat, 0g trans fat, 35g chol, 231mg
sod, 24mg carb, 1g fiber, 3g protein