BreadOctober/November 2009

Gluten-Free Oatmeal Maple Bread



No kneading. No proofing the yeast. No problem! This bread has great texture, perfect for sandwiches or toast. The maple syrup does double duty, adding flavor and activating the yeast. Rolls have a thick, crispy crust with an airy, slightly chewy interior.

2  cups brown rice flour, preferably super-fine grind
1  cup gluten-free oat flour
1½  cups sorghum flour or millet flour
1  cup tapioca starch/flour
½  cup potato starch
½  cup sweet rice flour
2  packages (2¼ teaspoons each) active dry yeast
1  tablespoon + 1 teaspoon xanthan gum
1  tablespoon salt
5  eggs, room temperature
4  tablespoons maple syrup or amber agave nectar
½  cup shortening or non-dairy margarine, melted
2½  cups milk of choice (rice, soy, hemp, nut milk), warmed
    to 110 to 120 degrees
1  egg white, lightly beaten with a fork (to brush tops
    of loaves)
½  cup gluten-free oats

1. Prepare two 9-inch bread pans (or two 8-inch bread pans and 6 muffin tins) by greasing well and dusting with brown rice flour. Set aside.

2. Place brown rice flour, oat flour, sorghum flour, tapioca starch/flour, potato starch, sweet rice flour, dry yeast, xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment. Mix on low for a few seconds just to combine ingredients.

3. In separate bowl, hand whisk the eggs, maple syrup, shortening and milk.

4. Add the wet ingredients to the dry ingredients and mix until combined. Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick cake batter.

5. Spoon batter into prepared pans. This recipe makes two 9-inch loaves or two 8-inch loaves plus 6 dinner rolls. To make the rolls, use a large ice cream scoop to portion the batter into 6 standard-size muffin cups; then divide remaining batter into two 8-inch bread pans.

6. Using a pastry brush, lightly brush the top of the dough with egg white. Sprinkle gluten-free oats on top.

7. Let dough rise in a warm place for approximately 40 minutes or until nearly doubled in size. Preheat oven to 350 degrees.

8. Place bread pans in preheated oven and bake for approximately 30 (for rolls) to 40 minutes (for loaves). Bread is done when internal temperature reads 200 degrees on an instant-read thermometer.

9. Cool bread in pans for 10 minutes. Remove from pans and cool on a rack.

Each serving contains 150 calories, 5g total fat, 2g saturated fat, 0g trans fat, 35mg cholesterol, 231mg sodium, 24g carbohydrate, 1g fiber, 3g protein.

TIP No oat flour? Make it by processing gluten-free oats in a food processor with the steel blade attachment for 1 minute.


Comments (9)

Feedback on this bread is so good I'd love to try it but we need to bake without eggs too, and 5 eggs is a lot to use sibstitutes for. Any suggestions? I don't suppose you have a gluten free and egg free version?

Posted by: Fiona | June 25, 2018 9:55 PM    Report this comment

Hello. Will this recipe still work well if I halve it, please? Also, is storing on the counter a few days in a plastic bag the best way to retain the texture?
Thanks for your suggestions.

Posted by: Sngbns | October 10, 2017 9:12 AM    Report this comment

Hi Eveline, If you don't have superfine flour, it should work just fine with regular brown rice flour. The texture might be a bit more gritty, however. You can create superfine flour at home by grinding brown rice flour in a clean coffee grinder until very fine. Sift the flour to remove any of the larger gritty pieces before using.

I hope that helps. Beth

Beth Hillson
Food Editor, Living Without's Gluten Free & More

Posted by: | October 14, 2015 8:39 PM    Report this comment

I do not have superfine flour .. will it work just the same?

Posted by: ev | October 12, 2015 5:40 PM    Report this comment

This is the best gluten free yeast bread I've ever made. I've just made it for the second time with a few minor changes b/c I don't use potato flour so I used arrowroot; I used guar gum instead of zantham gum; and I used half butter and half beef tallow. I also put everything in my bread maker til it all mixes (with some help b/c of the large amount we're working with) and then put it in pans. This time I did buns, a regular loaf and small loaf. Perfect. Both times the results have been excellent just the first time I wasn't expecting the wonderful rise the bread has and I had a bit of a mess but all tasted yummy.

Posted by: gv | February 25, 2015 12:15 PM    Report this comment

What can replace the sweet rice flour?

Posted by: Debra Kroeker | January 7, 2015 8:45 PM    Report this comment

Looks like a great recipe; I'll be trying it after I pick up some yeast. It's interesting that per serving nutrition information is provided without any indication of what size a serving IS! Is it a specific weight? What size slice? How many slices per loaf?
I happen to like thin-sliced bread for toasting [I split slices of commercially baked G-F bread], so I'll likely get more slices per loaf than someone who likes a heftier serving. Details?

Posted by: Barbara B. | January 1, 2015 9:22 AM    Report this comment

would love to know if there is anything that can be used in place of the rice flours

Posted by: donna c | July 28, 2013 4:16 PM    Report this comment

This bread is delicious. It will be a family favorite in our house. The dinner rolls are also great, and warm up well.
Thank you for this awesome recipe.

Posted by: Cindy S | March 2, 2012 2:40 PM    Report this comment

New to Gluten Free & More?
Register for Free!

Already Registered?
Log In