Tuesday, March 18, 2008

Artisan Maple Oat Bread (Gluten Free)

This may be my favorite gluten free bread recipe yet! It is simple and easy to mix (with your stand mixer) and creates a beautiful, evenly risen loaf. The presentation is lovely and the bread is moist, soft, tender, and sweet. Michael said this was as good as the sweet King's Hawaiian bread we used to eat on occasion before I went gluten free.

Maple syrup is one of my favorite sweeteners. It is expensive so I don't use it often for baking. The best type of maple syrup to buy is grade "B" because it is less processed than grade "A." It is also thicker with a more rich, decadent flavor.

I've been working on this loaf for several weeks and I am very proud of the final product. I will be making this loaf often. It's actually a very quick yeast bread to make. It bakes in about 40 minutes and only takes about an hour of rise time in a closed, slightly warmed oven.

The next time my mom-in-law comes over for dinner, I will have this loaf baking in the oven! The wonderful aroma this bread creates is warm, sweet, and welcoming!

I would also like to try making this wonderful bread dough into hot yeast rolls. I think slicing the hot rolls and adding sweet mustard, poppy seeds, a slice of ham and swiss cheese would be delicious!

Along with my loaf, several other gluten free bloggers have been hard at work on delicious spring sweet yeast breads!
  • Try Natalie of Gluten Free Mommy's Honey Almond Yeast Bread on your Easter Buffet! She also uses warm carbonated water in her loaf! It's lovely and I can just taste the almonds!
  • Try Karen of Gluten Free Sox Fan's Portuguese Sweet Bread, it's a beautiful sweet loaf of bread with a delicious lemon taste!
  • Try Natalie at Gluten a Go Go's Hot Cross Buns! These are a wonderful Easter treat and I cannot wait to try them this year!

Carrie's Artisan Maple Oat Bread
Free of gluten, dairy/casein, and soy
Created by Carrie of gingerlemongirl.com
For a printer friendly version, click here.

Dry Ingredients
1 1/4 cups GF certified oat flour (I grind my oats in a blender)
3/4 cup millet flour
1/2 cup tapioca flour
1/4 cup + 2 Tbsp. brown rice flour
1 Tbsp. xanthan gum
1 1/2 tsp. salt

Wet Ingredients
1/4 cup warm water (for proofing yeast)
1 tsp. sugar (for proofing yeast)
2 1/4 tsp. active dry yeast
1/2 cup maple syrup
1 1/2 tsp. white wine vinegar
1/2 cup club soda, room temperature
2 eggs, beaten
3 Tbsp. butter, melted

1 egg white
1 tsp. warm water
2 Tbsp. GF certified oats

  1. Preheat oven to 200 degrees. Cut off IMMEDIATELY after 5 minutes.
  2. Line a 9 inch cake pan with greased parchment paper.
  3. Whisk all dry ingredients together in the bowl of your stand mixer.
  4. In a medium sized bowl combine club soda, white wine vinegar, maple syrup,and melted butter. Add beaten eggs, and mix thoroughly.
  5. In a small bowl mix yeast, warm water, and 1 tsp. sugar. Wait 5 minutes for yeast to proof. If it does not become risen, bubbly, and creamy, throw it away and try again with new yeast. Once you are sure your yeast has proofed, add to wet ingredients.
  6. On medium speed using the paddle attachment, slowly add wet ingredients to dry. Beat together for 5 minutes. Dough will be like a thick cake batter.
  7. Using a greased flexible spatula, gently pour dough into prepared cake pan and spread artistically into a large circle. Add artistic swirls if desired. Spray one side of a piece of plastic wrap with non-stick cooking spray and place loosely over dough.
  8. Place dough into warmed oven and let rise unattended for at least an hour. The dough should (at least) be doubled in bulk.
  9. Remove dough from warmed oven. Remove plastic wrap.
  10. Preheat oven to 350 degrees (using an oven thermometer if necessary -- correct oven temperature is very important in baking bread!)
  11. Mix egg white and 1 tsp. warm water together. Gently brush over risen dough. Sprinkle GF oats artistically over the top of dough.
  12. Place in preheated oven and bake for 35-40 minutes until a toothpick inserted in the middle comes out with only a few crumbs. Let bread rest for 30 minutes on cooling rack before slicing. Enjoy!
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  1. Carrie, that looks beautiful! I tried Natalie's over the weekend. Yours looks very similar and yet it is different. I am going to have to try it. I don't think hers had oat flour in it. I really love putting oat flour in things. It helps with the moisture and texture.

  2. Gluti Girl -- Thank you! I really love this bread! You are right about the oat flour, it does lend incredible moisture and fiber to the bread! Yum!! I love being able to use the gluten free certified oats for baked goods!

    I know Natalie's bread must be fabulous! Honey and Almonds are such a good combination!!

  3. Sounds great. I think I will get this bread on my Easter table this weekend. Just a quick constructive comment: I think you might want to call this Artisan bread, Artesian is for water wells.

    Rachel over at Wheat-Free-Meat-Free (former proofreader).

  4. LOLOLOL Rachel! Thank you! Spelling is not my best subject...although I'm quite upset with my grammar checker for not catching that for me! I'm changing it now... I wonder how many other people will catch that... like my dad who is also an editor... He must be so proud! lol!

  5. This bread looks so beautiful! I am definately going to have to try this one even tho I am not really a baker, I think even I can do it!

  6. Carol -- THANK YOU! I promise it tastes just as good as it looks! I bet you could bake this without any problems at all! I bet there is a baker in there somewhere! Thank you for commenting!!

  7. Hi Carrie. I'm looking forward to trying this bread. I've bought a similar looking one in the past at Whole Foods and it's yummy! I'm trying to bake a loaf of some type of bread each weekend. I then freeze it in two slice bags. Having fresh baked bread in the freezer is such a comfort! I hope it is springtime there. We still have a white covered lawn but I guess that means it will be nice and green when the snow does finally melt!

  8. Your bread looks great! I wish I could find oats around here (and that they weren't so horribly expensive).

    I'm still trying to tinker with my recipe - last time I made it the loaves were REALLY dense and like bricks. Still tasted good though!


  9. Carrie, what a wonderful bread!! It's nicely browned, just the way I like my bread to be. And that slice looks absolutely tender.

  10. Karen -- I agree GF oats are WAY expensive. I only buy them in large quantities on sale! But I think you could easily substitute another flour for the oats, such as brown rice flour and additional tapioca flour, or even more millet flour. If you try it, I'd love to know what you think!!

    Suzanne -- I really love baking bread! It is so comforting somehow! I usually bake bread on the weekends too! I try to keep a loaf on hand at all times! A sandwich is a good dinner when all else fails!! Please let me know how this bread works for you if you try it!!

    Patricia -- Thanks gal! Your blog is so beautiful as always! I wish I had your photography skills!!

  11. Hi Carrie, This bread looks beautiful! I definitely need to purchase some GF oats so I can try it out!

    (Sorry to make this an anonymous comment- I don't have a google account so I can't figure out how else to send this to you.)

  12. Kristina -- Thank you so much for your comments! I don't mind anonymous comments! And you left your name, so it really isn't anonymous anyway! ;-) If you get a chance to make the bread, please let me know! I'd love to see how it turned out for you!! I think you could easily substitute brown rice flour for the oat flour if you don't have access to GF oats right now!

  13. which GF oats do you use? i had bob's red mill but ran out and don't see them back on their webpage as of yet.

    thanks! I can't wait to try this.

  14. Cris -- I also use Bob's Red Mill. I must have missed the news that they took them off the shelf for a while! Yikes!!! I hope they add them back soon! I'm hooked!!

    You could certainly substitute a mix of brown rice flour and possibly almond flour (which would give you a similar oat texture) for the oats right now! It would change the taste a little bit, but I think it would still be wonderful!! I would use 1/2 cup of almond flour (or finely ground almonds in your blender) and 1/2 + 2 tbsp. brown rice flour in place of the oat flour!

    Thank you for trying the recipe and we'll keep our fingers crossed that Bob's supplies the GF oats again VERY soon!!

  15. Hi Carrie!

    I have good news! I just spoke with customer service at Bob's Red Mill and the very nice lady there said that they were just getting in a supply of gluten-free oats. She explained that it will take a little time to process the oats, but we can check their site on a weekly basis to see when they will be available.
    I can't wait to try your artisan bread recipe! It looks soooo yummy!!! In the meantime, I think I will comfort myself with your pancakes:)
    Thanks so much for creating your site. It's really fabulous!

  16. While the GF oats are really exciting, people need to try them out before eating toomuch. Some people with Celiac disease cannot tolerate them. Mahalo for the wonderful recipe.

  17. Just made this for the Christmas season after finding that my local grocery store is now carrying gluten-free oats.

    We've been having it for breakfast. Who would have thought oats would have such a nice bready texture. We've really enjoyed it.

    I particularly like how healthy this recipe is. Being nearly all whole-grain oats and millet it has a very good dose of protein and fiber. A change from gluten-free bread recipes that are mostly refined starches.



  18. Carrie - any luck with making a vegan version? It's gotten so many rave reviews my mouth is watering! Would love to try it w/o the eggs...what do you think? -Nancy @ TheSensitivePantry

  19. Hi--
    Looks good. I love maple everything.

    Syrup grades aren't related to processing. It's just about colour, and that's mostly due to the time of production. From Wiki:

    The grades roughly correspond to various times within the season when syrups are produced. Canada #1 Extra Light and U.S. Grade A Light Amber are early-season grades, while Canada #2 and #3 and U.S. Grade B are late-season grades. Typically #1 Extra Light and Grade A (especially Grade A Light Amber) has a milder, more delicate flavor than #3 or Grade B, which is very dark with a robust flavor. The dark grades of syrup are primarily used for cooking and baking.

    The classification of maple syrup ultimately depends on its translucence, not on the season the sap is harvested. US Grade A "Light Amber" has to be more than 75% translucent, U.S. Grade A "Medium Amber" has to be 60.5-74.9% translucent, U.S. Grade A "Dark Amber" has to be 44-60.4% translucent, U.S. Grade B "Commercial" has to be less than 43.9% translucent.

  20. Carrie,

    I never post replies on blogs. Ever. But I am so delighted with your amazing recipe that I have to break my own rule!

    I was diagnosed with celiac two years ago and the one thing that I have not been able to find a replacement recipe for is my old home-baked bread. All the loaves I've tried either smelled funny, tasted funny, or had a heavy, wet consistency: more like eating a sponge than bread. Your bread on the other hand, filled my house with that wonderful, yeasty real-bread smell, has a light but hearty consistency and, most importantly, TASTES like bread!

    You've made my year. Thank you.

    PS: I tweaked the recipe based on what I had on-hand in the kitchen. Since the results were so delicious, I thought I'd share my substitutions, just in case you wanted to try it my way:

    Dry Ingredients:
    3/4 cup millet flour --> 1/4 cup sweet white sorghum flour, 1/2 cup of Pamela's flour mixture
    1/2 cup tapioca flour --> 1/4 cup cornstarch, 1/4 cup potato starch

    Wet Ingredients:
    white wine vinegar --> apple cider vinegar
    club soda --> hard (carbonated) apple cider

  21. Tara - this truly makes my day!!! ((((hugs!!!)))) I'm SO glad you liked the bread and you were able to use what you have on hand -- that's key for me! I have to be able to use what I have in my own house! I'm not going to make a special trip!! lol!

  22. Hi Carrie,

    I have a question regarding the 200 degree oven. Do you let the oven preheat all the way to 200 and then start the 5 minute timing or do you just leave the oven on for 5 minutes.


  23. Laura - I just turn the oven on (and set to 200 degrees) for 5 minutes, then cut it off no matter what the temp actually is. I just want to turn it on long enough to heat the oven.

  24. I'm making the bread as we speak. My batter turned out much thinner than as described. It is currently rising, so we'll see how the end product goes. So far it hasn't really risen that much, but it has only been about 1/2hour. It is still pretty liquidy.

    I did sub some flour, but can't imagine that is the issue. I used corn flour for the millet, and based on how much flour I had, I used 1/2 c corn flour and increased the brown rice flour to 1/2 cup. Same proportion in total as your millet and rice flour combo. Any thoughts?

    I'll update once it has baked.

  25. Pork Queen -- how did it turn out? Did you use the xanthan gum? I can't imagine why the bread was liquid-y unless you left out the xanthan gum... let me know what happened!

  26. What can you use for the 1/2 cup club soda? That is an odd thing for me to have in the house.

  27. Hello Carrie
    Would this bread work ok in a bread pan, and does it sort of remain fresher then rice GF Bread.
    I use you choco chip cookie and carrot cake recipe all the time
    Thank you Marg

  28. OMG, I love you! Every week, we have challah for Shabbat. Dense, chewy, and sweet challah. When we found out that my daughter had to be gluten free, challah was the ONE thing I think she was in tears about not being able to have any more. There may have been tears tonight - but only for happiness! Thank you!

    (I substituted honey for the maple syrup, and added 1 tsp of vanilla.)