Maple Honey Oatmeal Bread - Better Batter Gluten Free Flour

Maple Honey Oatmeal Bread

Makes 1 8”x4” loaf Gluten free, yeast free, dairy free, soy free, and nut free Ingredients 1 cup certified gluten-free  oatmeal  flour 2  teaspoon   husk powder  down at the local health food store […]

Maple honey oatmeal bread by Patrick auger
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Make 1 loaf you can also make small mini loafs Servings
5mins Minutes Prep
40 to 50 mins Minutes Cook

Makes 1 8”x4” loaf
Gluten free, yeast free, dairy free, soy free, and nut free

Ingredients

1 cup certified gluten-free  oatmeal  flour

2  teaspoon   husk powder  down at the local health food store  Or Walmart

2 1/3 cups Better Batter gluten-free flour

4 teaspoons baking powder

¼ teaspoon baking soda

1¼ teaspoons salt

2 cup Club soda or seltzer water

¼ cup maple syrup

1 tablespoon apple cider  vinegar

¼ cup clover honey, or I like to use local honey

Certified gluten-free rolled oats for preparing pan and topping off
Directions
• Position rack in middle of oven and preheat to 375°F.
• Generously coat an 8-by-4-inch loaf pan with cooking spray. Sprinkle  the pan with oats  Tip the pan back and forth to coat the sides and bottom with oats.
• In a bowl of a  KitchenAid mixer  please husk powder, Better Batter all-purpose flour, baking powder, baking soda oat flour and Salt  whisk together thoroughly with a fork
• Using a whisk, beat the  Club soda and apple cider vinegar, maple syrup and honey in a medium bowl until well blended.

•  add all the wet mixture into the bowl  with the dry ingredients  please the paddle attachment onto the KitchenAid mixer and beat for about three minutes .

•  once the batter is all mixed place into  a prepared pan ..  Take wet hands and make debit around the loaf pan this will help the bread rise when baking Shape bread into loaf in the  bread pan by making a  dome shape .. with wet hands  wet the top of the loaf and top the loaf with  with  the gluten-free oats

• Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.)
• Let stand in the pan on a wire rack for 15 minutes.
• Run a table knife around and under the loaf pan and place on a cooling rack and cool for about 3 to 4 hours before slicing

6 Responses

  1. lanellj@bellsouth.net

    Could the husk powder be left out? Or is there a substitution I could use? Thanks

    • Patrick Auger
      Patrick Auger

      the husk powder is a key ingredient to this recipe it help with building structure of the bread without yeast you could tray with out but I found this key with makeing some. Amazing gluten feee bread now these days I am to help if you need substitute for something esl you could tray ground chia seed and see if it come out the same way .. happy baking hope this helps chef patrick

    • Naomi
      Naomi

      Theoretically you could use ground chia or ground flax, ro even gf oat bran – it will change the texture a bit.

  2. peterson76543

    Did I miss the oil? I thought oil of some kind helps in browning. Am I wrong? My first attempt is in the oven right now. I’m so hopeful it will turn out!

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