Well the first attempt fell a little flat. Literally. I am going to up the yeast next time and add some xanam gum. This recipe is based off a Honey Buttermilk Oatbread recipe that I had previously tweaked.
Honey Oat Bread
3 Cups gluten free all purpose flour (used Bob's Red Mill)
1/2 Cup rolled oats
1/3 Cup oat bran
1/2 tsp baking soda
2 T unsalted butter, softened
1/4 Cup honey
1 egg
1 1/4 Cup oat milk*
1 package active dry yeast
Combine flour, oats, oat bran, baking soda and yeast in a bowl. In a small microwaveable bowl, heat honey until melted and bubbly. Add egg, butter, milk and honey to the flour mixture. Knead well in the bowl with dough hook. Form into one large loaf, and place in greased pan. Let rise in a warm place until doubled in size. Bake at 350 F for 20-30 minutes.
*I used vanilla oat milk. Rice milk or coconut milk would work as well.
I'm really interested in baking with gluten free flours (and just different flours in general) even though I'm not sensitive. Glad you are posting the recipes. I hope the second try with the bread was better. Also, glad that B & T enjoyed the pancakes.
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