A good-looking loaf of gluten-free bread.
Gluten-free Oat Bread
Gluten-free Oat Bread
Ingredients
- 50gms Potato Starch (not flour)
- 150gms Pamela’s Baking Mix
- 100gms Corn Starch
- 50gms Gluten-free Rolled Oats (Bob’s Red Mill does gluten-free rolled oats)
- 25gms Psyllium Husk Powder
- 2tsp active (instant) yeast
- 1tp salt
- 1tbsp sugar
- 25gms butter / margarine
- 375ml hot water (not too hot)
- 30ml milk
- 15ml olive oil
- 30ml yogurt
- 10ml apple cider vinegar
Instructions
- Mix all the dry ingredients together. Rub in the butter.
- Mix all the wet ingredients together and check that they are about the right temperature for activating yeast.
- Add the wet to the dry and beat well for about two minutes – it will see very very wet to begin with and as the psyllium husk absorbs the water it become stiffer and more dough-like.
- Cover bowl with tea-towel and leave to rise for 1-2 hours (until doubled).
- Knock-back and shape into a loaf and place in loaf tin, or on baking sheet. Cover with tea towel again and leave until doubled in size.
- Bake in a hot oven (240C or 425F) for 45-60 minutes (cover the top with foil after 15-20 minutes).
- Remove from tin and place on cooling rack – cover with tea-towel while it cools.