From the kitchen
Gluten-Free Oat Milk Bread
A hearty yeast loaf using oat milk for both hydration and softness, holding together well despite skipping gluten entirely.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1.25 cups Oat Milk, warmed
- 3 cups Gluten-Free Flour Blend
- 2.25 tsp Active Dry Yeast
- 1 tbsp Sugar
- 1 tsp Xanthan Gum
- 1 tsp Salt
- 3 tbsp Neutral Oil
Method
- Combine the warmed oat milk, yeast, and sugar and let sit for 5 minutes until foamy.
- Whisk together the gluten-free flour, xanthan gum, and salt in a separate bowl.
- Combine the wet and dry ingredients along with the oil, mixing until a thick, smooth batter forms.
- Transfer to a greased loaf pan, cover, and let rise for 45 minutes.
- Bake at 375°F (190°C) for 40 to 45 minutes until deeply golden and hollow-sounding when tapped.
Kitchen note
Gluten-free batters are naturally thicker and stickier than wheat dough, so don't expect this to knead or handle like a traditional loaf; it's meant to be closer to a thick batter poured into the pan.
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