Whole Wheat Oat Bread

 

FRESH WHOLE WHEAT BREAD -Makes 2 loaves, or if using a Bosch Mixer, double this recipe to make 4 to  5 loaves

(first, eat some oatmeal for breakfast and set aside 1 cup to add to the bread dough)

 

1 cup cooked oatmeal -set aside.

In Kitchen Aid Mixer with hook attachment combine:

2 cups warm water

1 TBS yeast

1/3 cup canola oil

1/3 cup honey (tip - use the same measuring cup as the oil so the honey will slide right out)

1 TBS salt

3 cups whole wheat flour freshly ground

Add the 1 cup cooked oatmeal

3 cups white flour

 

Continue adding white flour 1/2 cup at a time until dough cleans the sides of the mixer bowl

 

Mix/kneed for 5 minutes.  Let rest 30 minutes or longer

 

Shape loaves and place in greased loaf pans (I used parchment paper to line the bottom of the pans rather than greasing).

Let rise 30 minutes in warm oven

 

Bake at 350 for about 25 -30 minutes

It's a good idea to place on lower rack in oven for 3 or so minutes to be sure the bottom of bread is golden.

 

Loosen bread  in pan by running a plastic knife along pan edge and tapping pan on counter. 

Remove from pans immediately and cool completely before bagging -if it lasts that long!

Gluten Free Banana Date Cookie

Banana Date Cookies 3 ripe bananas 2 cups rolled oats 1 cup dates, pitted and chopped

1/3 cup vegetable oil 1 teaspoon vanilla extract

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3.	Bake for 20 minutes in the preheated oven, or until lightly brown.

Gluten and Dairy Free Banana Muffins

Gluten Free Dairy Free Banana Muffins/Bread

2/3 cup sugar (I used a little less)
1/3 cup dairy free butter
2 eggs
3 mashed bananas
1/4 cup Almond milk
1 tsp vinegar
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1/4 tsp cinnamon
2 cups rice flour blend by Betty Crocker  (Rice flour, potato Starch, Tapioca Starch, Guar Gum, Salt)
1/4 cup chopped pecans or walnuts

Mix sugar and butter, then add eggs.
Add wet ingredients then stir in dry ingredients just until wet.  (If batter is too thick, add a little water.)  Add chopped pecans or walnuts.
Spoon into non stick muffin pan.
Bake 350 for 16-18 minutes    (If making bread, grease bread pan first then fill 3/4 full.  Bake 350 for 50-60 minutes)

Gluten-Free Flour Tortillas

Gluten Free Flour Tortillas

 Makes about 5 big tortillas

  1/2 cup white rice flour

 1/2 cup brown rice flour
 1 cup tapioca flour
 1 tablespoon white sugar
 1/2 teaspoon baking powder
 1/2 teaspoon salt
 2 teaspoons xanthan gum
 2 tablespoons shortening
 3/4 cup water

 Mix together the rice flours, tapioca flour, white sugar, baking powder, salt, and xanthan gum. Mix in the shortening with your fingers until well combined. Add the water and mix well. If the mixture is still dry, add a little more water. Heat an ungreased skilled on medium-high heat. Roll out tortillas and cook each one on the hot pan until it begins to bubble. Then flip it and cook until the bottom has some brown spots. They're the best if you stack them on top of each other as they come out (this softens them up a bit). You can also throw a slightly damp towel over the top one. These keep pretty well in a plastic bag in the cupboard. 

Read more at http://www.yammiesglutenfreedom.com/2013/04/gluten-free-flour-tortillas.html#CEBV0oWxhHB8Qo9o.99

Gluten-Free White Bread

The Best Gluten Free White Bread

  3/4 cup warm water

 1 1/2 tablespoons active dry yeast

3 egg whites
 1/4 cup brown sugar
 1/4 cup olive oil
 1 tablespoon apple cider vinegar
 2 cups tapioca flour
 1/2 cup brown rice flour
 1/2 cup potato starch
 2 teaspoons xanthan gum
 3/4 teaspoon salt
 1/2 teaspoon baking powder
 
 In a large bowl combine the water and yeast. In a separate clean bowl, beat the egg whites to stiff peaks. After one minute, add the brown sugar, olive oil, and vinegar to the water and yeast. Once the egg whites are stiff, slowly pour in the water mixture while continuing to beat on medium speed. Mix together the flours, starch, xanthan gum, salt, and baking powder and add to the wet mixture. Beat for one minute until smooth. Pour into a well greased bread pan. Let rise in a warm, moist place until doubled (about an hour). Score the top if you want with a sharp knife. Bake at 350ºF for about 45 minutes. Allow to cool before cutting (if you can bear the suspense). If you're not going to use the bread immediately, you can freeze a sliced loaf and just get out a slice as needed and let it thaw on it's own, in the toaster, or in the microwave. If you don't freeze it, it will dry out in a day or two

Read more at http://www.yammiesglutenfreedom.com/2013/07/the-best-gluten-free-white-bread.html#gHW6jpUCMvmiOMgH.99

Gluten Free Honey Oat Bread

Gluten-free Honey Oat Bread 

3 1/3 cups oat flour (or 4 cups of gluten-free oats plus more for the top)
2 scant tablespoons yeast
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup + 2 tablespoons honey
1/2 cup corn starch (or tapioca flour)
1/2 cup rice flour (white or sweet white rice flour. Brown rice would probably work to but I haven't tried that yet)
2 teaspoons xanthan gum
1 teaspoon salt
1/4 teaspoon cinnamon
4 eggs

If you're using whole oats, blend them in the food processor until they're pretty fine (as fine as you can get them). Meanwhile combine the yeast and water and let sit for a few minutes. Add the oil, honey, starch, flour, xanthan gum, and oats and beat until combined. Add the salt, cinnamon, and eggs. Beat for a few minutes until fluffy. Pour into a well greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled. Meanwhile, preheat the oven to 350ºF. Sprinkle the top of the risen loaf with some more oats and cut a few slits in the top with a serrated knife. Bake for about 45 minutes. Allow to cool before cutting.
Read more at http://www.yammiesglutenfreedom.com/2012/11/gluten-free-honey-oat-bread.html#zgVAiLVSGuFKtycY.99

Gluten-free Honey Oat Bread 

3 1/3 cups oat flour (or 4 cups of gluten-free oats plus more for the top)
2 scant tablespoons yeast
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup + 2 tablespoons honey
1/2 cup corn starch (or tapioca flour)
1/2 cup rice flour (white or sweet white rice flour. Brown rice would probably work to but I haven't tried that yet)
2 teaspoons xanthan gum
1 teaspoon salt
1/4 teaspoon cinnamon
4 eggs

If you're using whole oats, blend them in the food processor until they're pretty fine (as fine as you can get them). Meanwhile combine the yeast and water and let sit for a few minutes. Add the oil, honey, starch, flour, xanthan gum, and oats and beat until combined. Add the salt, cinnamon, and eggs. Beat for a few minutes until fluffy. Pour into a well greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled. Meanwhile, preheat the oven to 350ºF. Sprinkle the top of the risen loaf with some more oats and cut a few slits in the top with a serrated knife. Bake for about 45 minutes. Allow to cool before cutting.
Read more at http://www.yammiesglutenfreedom.com/2012/11/gluten-free-honey-oat-bread.html#zgVAiLVSGuFKtycY.99

Gluten-free Honey Oat Bread 

3 1/3 cups oat flour (or 4 cups of gluten-free oats plus more for the top)
2 scant tablespoons yeast
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup + 2 tablespoons honey
1/2 cup corn starch (or tapioca flour)
1/2 cup rice flour (white or sweet white rice flour. Brown rice would probably work to but I haven't tried that yet)
2 teaspoons xanthan gum
1 teaspoon salt
1/4 teaspoon cinnamon
4 eggs

If you're using whole oats, blend them in the food processor until they're pretty fine (as fine as you can get them). Meanwhile combine the yeast and water and let sit for a few minutes. Add the oil, honey, starch, flour, xanthan gum, and oats and beat until combined. Add the salt, cinnamon, and eggs. Beat for a few minutes until fluffy. Pour into a well greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled. Meanwhile, preheat the oven to 350ºF. Sprinkle the top of the risen loaf with some more oats and cut a few slits in the top with a serrated knife. Bake for about 45 minutes. Allow to cool before cutting.
Read more at http://www.yammiesglutenfreedom.com/2012/11/gluten-free-honey-oat-bread.html#zgVAiLVSGuFKtycY.99

Gluten-free Honey Oat Bread 

3 1/3 cups oat flour (or 4 cups of gluten-free oats plus more for the top)
2 scant tablespoons yeast
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup + 2 tablespoons honey
1/2 cup corn starch (or tapioca flour)
1/2 cup rice flour (white or sweet white rice flour. Brown rice would probably work to but I haven't tried that yet)
2 teaspoons xanthan gum
1 teaspoon salt
1/4 teaspoon cinnamon
4 eggs

If you're using whole oats, blend them in the food processor until they're pretty fine (as fine as you can get them). Meanwhile combine the yeast and water and let sit for a few minutes. Add the oil, honey, starch, flour, xanthan gum, and oats and beat until combined. Add the salt, cinnamon, and eggs. Beat for a few minutes until fluffy. Pour into a well greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled. Meanwhile, preheat the oven to 350ºF. Sprinkle the top of the risen loaf with some more oats and cut a few slits in the top with a serrated knife. Bake for about 45 minutes. Allow to cool before cutting.
Read more at http://www.yammiesglutenfreedom.com/2012/11/gluten-free-honey-oat-bread.html#zgVAiLVSGuFKtycY.99

Gluten-free Honey Oat Bread 

3 1/3 cups oat flour (or 4 cups of gluten-free oats plus more for the top)
2 scant tablespoons yeast
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup + 2 tablespoons honey
1/2 cup corn starch (or tapioca flour)
1/2 cup rice flour (white or sweet white rice flour. Brown rice would probably work to but I haven't tried that yet)
2 teaspoons xanthan gum
1 teaspoon salt
1/4 teaspoon cinnamon
4 eggs

If you're using whole oats, blend them in the food processor until they're pretty fine (as fine as you can get them). Meanwhile combine the yeast and water and let sit for a few minutes. Add the oil, honey, starch, flour, xanthan gum, and oats and beat until combined. Add the salt, cinnamon, and eggs. Beat for a few minutes until fluffy. Pour into a well greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled. Meanwhile, preheat the oven to 350ºF. Sprinkle the top of the risen loaf with some more oats and cut a few slits in the top with a serrated knife. Bake for about 45 minutes. Allow to cool before cutting
Read more at http://www.yammiesglutenfreedom.com/2012/11/gluten-free-honey-oat-bread.html#IoOyfquljO17euPx.99

Gluten-free Honey Oat Bread 

3 1/3 cups oat flour (or 4 cups of gluten-free oats plus more for the top)
2 scant tablespoons yeast
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup + 2 tablespoons honey
1/2 cup corn starch (or tapioca flour)
1/2 cup rice flour (white or sweet white rice flour. Brown rice would probably work to but I haven't tried that yet)
2 teaspoons xanthan gum
1 teaspoon salt
1/4 teaspoon cinnamon
4 eggs

If you're using whole oats, blend them in the food processor until they're pretty fine (as fine as you can get them). Meanwhile combine the yeast and water and let sit for a few minutes. Add the oil, honey, starch, flour, xanthan gum, and oats and beat until combined. Add the salt, cinnamon, and eggs. Beat for a few minutes until fluffy. Pour into a well greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled. Meanwhile, preheat the oven to 350ºF. Sprinkle the top of the risen loaf with some more oats and cut a few slits in the top with a serrated knife. Bake for about 45 minutes. Allow to cool before cutting
Read more at http://www.yammiesglutenfreedom.com/2012/11/gluten-free-honey-oat-bread.html#IoOyfquljO17euPx.99

Gluten-free Honey Oat Bread 

 

 3 1/3 cups oat flour (or 4 cups of gluten-free oats plus more for the top)

 2 scant tablespoons yeast

 1 1/2 cups warm water

 1/4 cup olive oil

 1/4 cup + 2 tablespoons honey

 1/2 cup corn starch (or tapioca flour)

 1/2 cup rice flour (white or sweet white rice flour. Brown rice would probably work to but I haven't tried that yet)

 2 teaspoons xanthan gum

 1 teaspoon salt

 1/4 teaspoon cinnamon

 4 eggs

 

 If you're using whole oats, blend them in the food processor until they're pretty fine (as fine as you can get them). Meanwhile combine the yeast and water and let sit for a few minutes. Add the oil, honey, starch, flour, xanthan gum, and oats and beat until combined. Add the salt, cinnamon, and eggs. Beat for a few minutes until fluffy. Pour into a well greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled. Meanwhile, preheat the oven to 350ºF. Sprinkle the top of the risen loaf with some more oats and cut a few slits in the top with a serrated knife. Bake for about 45 minutes. Allow to cool before cutting

Read more at http://www.yammiesglutenfreedom.com/2012/11/gluten-free-honey-oat-bread.html#IoOyfquljO17euPx.99