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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