Bouncy Gluten-free Oat Loaf
Soft, bouncy, full of filling protein and fibre, this loaf recipe is created to bring a smile to mornings (or any time you prefer).
If you are wondering if oat flour is okay to have if you are gluten-sensitive. The short answer is: read the lable.
Lots of brands carry gluten-free oat flour including Bob's Red Mill and Yupik.
I have non-celiac gluten senstivity and I personally haven't experienced any side effects from the oat flour I get in bulk. If you are celiac, make sure to look for the certified gluten-free oat flour considering the risk of corss contamination. Oats are often grown close to gluten-containing grains in the fields and processed in the same facility as those grains.
Benefits of Oats
1. Oat flour is one of my favourite alternative flour because it's high in protein and relatively low in sugar. I love the fact that it also provides magnesium, mama nature's anxiety cure.
Unfortuantely, some studies suggest 68% of us don't get enough of this nutrient.
2. It's also rich in soluble fibre that's great for reducing cholestrol and balancing blood sugar levels. Aka. Less groggy and tired after meals.
Bouncy Gluten-free Oat Loaf
Prep Time 1 hour
Bake Time 40-50min
Cooling Time 20 min
Total Time 2 hours
2 cups oat flour
1/2 cup tapioca flour
1/2 cup arrowroot flour
2 tbsp sugar
1 tsp salt
1 packet instant yeast
3/4 cup water, room temperature more if needed
1 tbsp chia seeds soaked in 3 tbsp water for 10 min
1 tsp apple cider vinegar
1/8 cup coconut oil, melted
Soak 1 tsp of chia seeds 3 tbsp water for 10 min or overnight (10min is the least amount of time the seeds need to hydrate, to save time in this step, soak the chia in a lidded container overnight)
Preheat the oven to 375F.
Combine all dry ingredients together, oat flour, tapioca flour, arrowroot flour, sugar, salt, instant yeast in a large mixing bowl. Stir using a spatula to incorporate the mixture evenly.
Combine soaked chia seeds, eggs, apple cider vinegar, melted coconut oil, in another mixing bowl. Whisk to combine the ingredients.
Stir the wet mixture into the dry mixture. Combine well using the spatula.
Incorporate 1/3 of the water at a time and mix well. Note :You might find at this point you need more or less water. Keep in mind that this is depending on how tightly you packed down the flours. Add 1/4 cup at a time. Your dough should be slightly wet but not too runny.
Turn on the oven to 400F for about 1 min and turn it off immediately, this step is necessary for creating a nice & warm environment for the bread dough to rise
Spoon your bread mixture into a greased 5'' x 9'' glass loaf pan
With your oven off, put the loaf into the oven, close the door and keep the oven light on. The light will give off the heat necessary for the dough to rise.
Once risen, your dough should be double in size (this took me 50 min), remove the loaf pan from the oven.
Preheat the oven to 375F. I like leaving the loaf pan on the stove near but not blocking the vent. This way the heat will keep your dough from collapsing as your oven is preheating.
Bake for about 40-50 until it's golden brown and cooked through.
Cool for about 20min and the bread should be easily removed from the loaf pan.
Slice and serve as your breakfast or with your hearty soups!