Cooking and Serving: 16 minutes | 1 standard loaf quick bread
Ingredients
1 ⅜ cups (193 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, (omit if your blend already contains it) | ⅜ cup (54 g) cornstarch
Description
Prep Time: 15 minutes | Cook Time: 1 hour hr | Total Time: 16 minutes | Servings: 1 standard loaf quick bread
Ingredients
1 ⅜ cups (193 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
⅜ cup (54 g) cornstarch
⅝ cup (75 g) certified gluten free oat flour
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
¾ cup (150 g) granulated sugar
½ cup (50 g) certified gluten free old fashioned rolled oats
1 cup (8 fluid ounces) buttermilk, at room temperature
6 tablespoons (84 g) unsalted butter, melted and cooled
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
Instructions
Preheat your oven to 375°F. Grease well an 8.5-inch x 4.5-inch loaf pan, then.
baking powder, baking soda, salt and sugar, and whisk to combine well.
Add almost all the rolled oats, reserving about 1 tablespoon to sprinkle on.
Create a well in the center of the dry ingredients, and add the buttermilk,.
Mix to combine fully, but do not overmix. The batter will be thick but should.
Scrape the batter into the prepared baking pan and, with a wet spatula,.
For a more uniform split down the center as the bread rises in the oven,.
Sprinkle the reserved rolled oats evenly on top of the batter in the loaf.
Place the pan in the center of the preheated oven and bake for 10 minutes.
Reduce the oven temperature to 350°F, and continue to bake for another 45 to.
Remove from the oven and allow to cool in the loaf pan for 15 minutes before.
transferring to a wire rack to cool completely. Slice once cool and serve.
Notes
* 2 teaspoons baking powder
* ¾ teaspoon baking soda
* ½ teaspoon kosher salt
* ¾ cup (150 g) granulated sugar
* ½ cup (50 g) certified gluten free old fashioned rolled oats
* 1 cup (8 fluid ounces) buttermilk, at room temperature
* 6 tablespoons (84 g) unsalted butter, melted and cooled
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* Preheat your oven to 375°F. Grease well an 8.5-inch x 4.5-inch loaf pan, then
line it with some parchment paper, hanging off the sides. You can also use a
standard 9-inch * In a large bowl, place the flour blend, xanthan gum, cornstarch, oat flour,
baking powder, baking soda, salt and sugar, and whisk to combine well.
* Add almost all the rolled oats, reserving about 1 tablespoon to sprinkle on
top of the raw batter in the loaf pan. Whisk to evenly distribute the oats in
* Create a well in the center of the dry ingredients, and add the buttermilk,
* Mix to combine fully, but do not overmix. The batter will be thick but should
* Scrape the batter into the prepared baking pan and, with a wet spatula,
* For a more uniform split down the center as the bread rises in the oven,
slash down the center of the loaf with a knife or small metal offset spatula,
* Sprinkle the reserved rolled oats evenly on top of the batter in the loaf
pan. Bang the pan on the counter a couple times to help the loose oats adhere
* Place the pan in the center of the preheated oven and bake for 10 minutes.
* Reduce the oven temperature to 350°F, and continue to bake for another 45 to
50 minutes, or until the top of the loaf springs back when pressed lightly
and a toothpick inserted in the center comes out with, at most, a few moist
* Remove from the oven and allow to cool in the loaf pan for 15 minutes before
transferring to a wire rack to cool completely. Slice once cool and serve.
You don’t have to buy oat flour, especially since the oat flour you use in this
bread doesn’t need to be extra finely ground. Just grind your own from the same
amount of old fashioned rolled oats as the recipe calls for oat flour, measured
Nutrition information is approximate, and provided as a courtesy with no
assertion of accuracy. As provided, it is for 1 whole loaf of this gf oat bread.
Divide the information
Cholesterol: 534mg | Sodium: 3409mg | Potassium: 904mg | Fiber: 18g | Sugar:
163g | Vitamin A: 2970IU | Calcium: 881mg | Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an