UThis month's #BreadBakers is hosted by Cali's Cuisine with the theme of Whole Grains. We were asked, in the spirit of the USDA guidelines, to create a bread that was at least 50% whole grain. I had recently won a Gluten Free Cookbook that I told you about in my #FoodieExtravaganza post. For that post I made a Mushroom Bread Pudding, so I made this bread prior to that recipe even though you are seeing it afterwards. This is the life of a food blogger, trying to always sync our clubs and recipes. It worked out perfectly for me this month.
BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
Not having made anything, intentionally gluten free before, I first went to the cookbook I won. Unfortunately, while many recipes call for gluten free bread, it does not share a recipe for one. I didn't quite understand why a gluten free cookbook would not carry a bread recipe but who am I to question another foodie??
So that led me to a google search and after perusing many recipes I finally settled on this one that I adapted from Yammie's Glutenfreedom. I adapted it very little and only because I didn't have any rice flour so I substituted spelt flour. ****NOTE: Once I added the Spelt this Bread no longer remained Gluten Free. If you want Gluten Free Bread please use the rice flour called for in the original recipe. Thanks Stacy for the heads up.
The bread is wet.
There is no kneading involved and it only takes one rise in the pan.
I got busy and did not check the bread until the timer went off at 45 minutes.
The top was a little darker than I would have liked but the taste was fine.
The bread was very nice and tender with a lovely crumb.
Honey Oat Bread
slightly adapted from Yammie's Glutenfreedom
1 1/2 c. warm water (110* F)
scant 2 T. active yeast
3 1/3 c. oat flour
1/4 c. olive oil
1/4 c. + 2 T. honey
1/2 c. corn starch
1/2 c. spelt flour
2 t. xanthan gum
1 t. salt
1/4 t. cinnamon
Combine water and yeast in bowl of stand mixer and let sit for 5 minutes or until foamy. Add the flours, oil, honey, cornstarch, and xanthan gum and beat until combined. Add the salt, cinnamon and eggs and beat for a few minutes until fluffy. Pour into a loaf pan treated with cooking spray and allow to rise, covered with a damp warm towel, until doubled, about 45 minutes. Bake in a preheated 350* oven for 45 minutes. Allow to cool before serving. Print Recipe
Let's look at what other Whole Grain Goodness was brought to the table this month!
- Blueberry Banana Oat Bread from Hezzi-D's Books and Cooks
- Bublik - Russian Bagels from Sara's Tasty Buds
- Bulgur Wheat Bread from Food Lust People Love
- Cilantro and Garlic Oat Bread from Simply Veggies
- Corn Pizza on Multigrain Crust from Cook's Hideout
- Gluten Free Honey Oat Bread from A Day in the Life on the Farm
- Kitchen Sink Bread from What Smells So Good?
- Multigrain Country Bread from La cocina de Aisha
- Potato Whole Wheat Dinner Rolls from Passion Kneaded
- Rosemary, Garlic, and Parsley Whole Wheat Bread from Karen's Kitchen Stories
- Tomato and Rosemary Einkorn Focaccia Rounds from A Shaggy Dough Story
- Whole Grain Maple Oat Scones from Cali's Cuisine
- Whole Grain Oatmeal Blueberry Banana Bread from Hezzi-D's Books and Cooks
- Whole Grain Zucchini Macadamia Bread from The Schizo Chef
- Whole Wheat English Muffins from Spill the Spices
- Whole Wheat Date Nut Bread from Magnolia Days
- Whole Wheat Naan from Spiceroots
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