Gluten Free Oat Sandwich Bread (Edit recipe)

This delicious bread is gluten-free, nut-free, and dairy-free. It's easy to make, and fun. The perfect recipe when you want to do some baking, and enjoy a flavorful loaf of homemade sandwich bread.

2 hours

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	377
Fat:	15 g
Carbohydrates:	53 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	298 mg
Fiber:	3 g
Sugars:	11 g
Calculated per serving.

by Primal Palate

Serves: 6

Ingredients

177 gram Potato Starch
60 gram Tapioca Starch
156 gram Superfine White Rice Flour
123 gram Oat Flour
2 1/4 tsp Quick Rise Yeast, 1 packet
1 Tbsp ground Psyllium husk, powder
1 tsp Himalayan Pink Salt
3/4 cup Organic Oat Milk, warmed to about 110 degrees
3 whole Eggs, at room temperature
1/4 cup Pure Maple Syrup, room temperature
1/3 cup Avocado Oil
1 Tbsp Apple Cider Vinegar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In the bowl of your stand mixer, combine the potato starch, tapioca starch, rice flour, oat flour, yeast, psyllium husk powder, and salt.
Warm the oat milk over low heat, being sure it doesn't exceed 110 degrees.
In a small mixing bowl, whisk together the eggs, maple syrup, apple cider vinegar, and avocado oil.
Turn the mixer onto medium speed to combine the dry mixture.
Once the dry mixture is evenly combined, pour the warm oat milk into the dry mix.
Then add the rest of the wet mixture to the mixture, and continue to beat over medium speed until the batter is smooth and creamy.
Scrape the bowl down, and scrape any batter off of the paddle attachment, and then cover the bowl, and let rise at room temperature for one hour.
Line a loaf pan with parchment paper.
Stir the dough again, this will release air from the dough, and the dough will reduce in size by about half.
Scoop the dough out of the mixing bowl, and place into your loaf pan, being sure the dough fills the length and width of the loaf pan without pressing the dough down too much. You want to be gentle with this to keep as much air in the dough as you can.
Gently smooth the top of the dough, and then brush with an egg wash if desired.
If using an egg wash, you don't need to cover the dough for the last rise, but if you do not use an egg wash, then cover the dough again.
Preheat your oven to bake at 350 degrees, and allow the dough to rise in the loaf pan for about 30 minutes, or until the dough rises to the top of the pan.
Bake the bread for 30 minutes, rotating the bread halfway through baking for an even golden brown on the top.
Remove the bread from the oven, and gently lift the parchment paper from the loaf pan and transfer the bread to a wire cooling rack.
Allow the bread to fully cool, and then slice and enjoy.