Gluten Free Oat Bread

May 16, 2018

Oat bread with grilled Hulloumi cheese and cucumber relish!  

 

 

Oat Bread

 

I have found this to be a very easy and useful recipe, and have made it many times.  I do fine wheat hard to digest and have found this a great alternative to bread made from wheat!  It makes quite a small quantity so you may want to double up on the quantities.  Also if you are thinking of using it with say, sugar free jam, leave out the herbs!

 

Before we start a quick mention regarding gluten. 

 

Are oats gluten free?

 

The short answer is YES — non-contaminated, pure oats are gluten-free. They are safe for most people with gluten-intolerance and those with Celiac disease. The main problem with oats in gluten-free eating is contamination. Most commercial oats are processed in facilities that also process wheat, barley, and rye and can cross contaminate the oats.

Oats are considered safe for those with a gluten allergy or gluten intolerance, and are easier for most people to digest, and much less likely to cause negative reactions.  So the good news is that as long as you use 100 percent pure oats or oat flour that has not been contaminated by gluten-rich flours, it’s a great choice for people looking to avoid gluten.  Infinity Foods sell gluten free oats (See attached article for more information on the health benefits of oats)

 

Again, if you are avoid gluten in your diet, check the baking powder.  Some do have wheat in them!


Ingredients

 

120g/3oz of gluten free oats
1.5 teaspoons of gluten free baking powder
2 eggs
120g of fat free yoghurt or kefir milk
Finely chopped herbs (rosemary or thyme) or dried herbs

 

 

 

Method

 

Line a 1lb loaf tin with non stick paper.

 

Preheat oven to 180c/350f (gas mark 4)

 

Blend the oats in a blender or food processor to a fine powder.  I use a coffee bean grinder, but there are gluten free oat flours on the market already ground.

 

Beat the eggs in a separate bowl.

 

Blend the oats, with the eggs, herbs and baking powder.

 

 

Add enough yoghurt/kefir to make a runny batter consistence.

 

Pour in the baking tin.  Bake for 40 to 45 minutes, until a knife or skewer comes out clean when put in the centre of the bread.

 

 

 

To store the oat bread, freeze by slicing and inter-weave with non stick parchment paper and place in  freezer bag.  Stores well in the freezer and can be taken out a couple of slices at a time.

 

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-oOo-

 

 

 


 

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Disclaimer .....

The information and statements on this website are not intended to diagnose, treat, cure or prevent any disease.  Always consult a medical professional with questions about any medical conditions.