Oat bread - low gluten (gluten free UK, US)

Just made up a batch of gluten free oat bread.  It's risen beautifully and is inspired by a more decadent oat bread recipe, which I thought with a few changes and lower cost, I could adapt.  I only use one egg, the recipe that inspired mine uses five:

http://www.yammiesglutenfreedom.com/2012/11/gluten-free-honey-oat-bread.html

And, mine lacks honey.

This is gluten free bread for most international associations of Coeliacs.  Australian readers should note that the Coeliac Association does not recommend the consumption of oats, and that some people are allergic to oats (1 in 5).  Take advice from your doctor/ nutritionist. 

I'm a strict Coeliac, who has been much more sensitive than I am at the moment, and was severely sick for a few years after diagnosis.  I find I am fine with oats but advise you listen to your health professionals.

I choose to use supermarket brand oats because I am not convinced that there is enough risk to pay ten times as much for branded gluten free oats.  That's something that you will have to figure out for yourself.  Assuming you choose to do this, this recipe's cost works out around $2, which is very economical for gluten free bread!

Oat bread

Ingredients:
3 cups oat flour (rolled oats in food processor to make)

2 teaspoon molasses (you could substitute honey)

2 tablespoons gluten free corn flour

2 tablespoon raw sugar

1 egg (medium, free range)

4 teaspoons dry yeast

1 cup self raising white gluten free flour

pinch of salt

Enough water to give a stiff batter, about 1 and 1/2 cups

Method:
Step 1) Grease a bread tin
Step 2) Add all dry ingredients into a bowl and mix
Step 4) Slowly add the water until you have a thick batter, then mix in the egg
Step 5) Thoroughly mix the batter, and place in the bread tin and score to encourage even rise of the loaf
Step 6) Heat the oven to around 190 C
Step 7) Once the loaf has risen, takes about forty minutes, place in oven and bake.  Takes 40 plus minutes to bake.

Let bread cool before you slice.  Smells amazing out of the oven, rises well with a little patience!





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