We have quite a number of Sisters in the Convent who have celiac-sprue or gluten allergies. Buying gluten free bread can be extremely expensive and well, frankly, you might as well be eating cardboard! We have wanted to find a recipe for quite a while that is healthy, inexpensive to make and tastes like real homemade bread. This recipe fits the bill. It’s high in fiber from the oat content, easy to make and tastes wonderful! It’s especially lovely toasted with butter and jam. Most oats are gluten free — check the label to be sure. The only reason they wouldn’t be is if they are manufactured in a factory where they also make products with gluten. We are so fortunate to have a company that supplies us with oats, so this bread costs literally nothing to make. You can find xanthum gum in the health food aisle of the supermarket — don’t leave it out — it’s an “all natural” emulsifier and you need it as a binding agent when baking without gluten.
SERVINGS2loavesCHANGE SERVING SIZEloaves |
COOK TIME45minutes |
PREP TIME20-30minutes |
READY IN2hours |
Ingredients
- 6 2/3 cups oat flour (oats put in a blender!)
- 1/4 cup yeast
- 3 cups tap water very warm (125-130 degrees F)
- 1/2 cup olive oil
- 3/4 cup honey
- 1 cup corn starch (or tapioca flour)
- 1 cup white rice flour
- 4 tsp. xanthan gum
- 2 tsp. salt
- 8 eggs
Instructions
- Sprinkle the yeast over the hot tap water in the bowl of a standing mixer and let sit for a few minutes, until the yeast is active and bubbles start to form on the surface.
- If you're using whole oats, blend them in a food processor or blender until they're pretty fine (as fine as you can get them) to make the oat flour.
- Once the yeast is active, add the oil, honey, corn starch, white rice flour, xanthan gum, and oat flour to the mixer and beat until combined.
- Add the salt and eggs and beat for a few minutes until fluffy.
- Pour into two well greased 9 inch loaf pans and allow to rise for about 45 minutes until doubled (only fill the loaf pans about 2/3 - 3/4 full - any excess can fill up a smaller loaf pan). Sprinkle the top of the loaves with some oats.
- Preheat the oven to 350ºF. Once the loaves have risen, cut a few slits in the top with a serrated knife.
- Bake for about 45 minutes. Allow to cool before slicing.
The recipe instructions say to add eggs but there is no eggs listed in the ingredients. Can you clarify?
There should be 8 eggs! Thank you!
Can this be made without eggs?
I have never tried making this without eggs, but I did find this fascinating link that might provide some good substitutes for you: http://www.carolfenstercooks.com/index.php/2013/10/substitutes-eggs-glutenfree-baking/
Yep the eggs are at the bottom of ingrediants.
Says 8.
How many eggs are in the recipe? I’m excited to try it out!
8 eggs!
You don’t have the number of eggs listed in your ingredients list.
It should be 8 eggs. Thank you!
How many eggs do you use? I estimated 6 large eggs because of my other gf bread recipe. However, it did not pour into the loaf pans. It was very thick. Also, did you use dry yeast?
Apologies – it should be 8 eggs!
How many eggs are in this recipie I’d love to try it but it didn’t say how many eggs to put in
So sorry – 8!
How many eggs?
It should have said 8 eggs! Thank you!
Thank you! Loving this bread. Would love to have link to any other gluten free recipes you make.
This makes us so happy to hear. We spent an afternoon testing different gluten free bread recipes in the convent, and this is one of two that we really loved – mostly because of the oats involved. It’s so healthy and not alot of work. You can make a big batch at once and freeze the loaves – works great! Thank you for sharing! Sr.Estelle
Hello,
If using pre ground oat flour instead of grinding the oat. How many cups of flour would the recipe need?
Thank you
6 2/3 cups of the oat flour (so we just grind the oats until we reach this amount)
If you are using preground flour use 6 2/3 cup flour.
Thank you for this! So happy! Next time I’m going to add cinnamon, raisins and walnuts and see how that works too😍
that sounds wonderful! let us know how it goes!
That sounds delicious Betty – let us know how it tastes!
Can I substitute 1/4 C of yeast with baking soda and lemon juice? If yes, how many teaspoons of yeast is a 1/4 C?
Also I like to substitute xanthan gum with ground flaxseed, can I use the same amount 4tsp?
Thanks
Hi Monica,
I haven’t tried what you are suggesting – if you want to give it a whirl, we say “go for it!”
Sorry if this is long. You’ll appreciate it.
This recipe has solved a Halachic (Jewish law) problem for observant Jews with celiac.
The problem is as follows:
Whereas during the week (six days other than the Sabbath), there is no obligation to eat bread, the blessing upon which is HaMotzei (see https://www.ou.org/torah/halacha/halacha-lmaaseh/hamotzi/), the Sabbath obliges one to make the blessing over bread. Bread, according to Halacha (Jewish law) is only that which is made from five types of grain: wheat, barley, rye, spelt and oats. Of those five, the only one which can be eaten by those with celiac is oats.
I searched far and wide for a recipe for oat bread upon which I could make the blessing over bread (again, see https://www.ou.org/torah/halacha/halacha-lmaaseh/hamotzi/). With all the myriad recipes for GF bread, I had no success until I found this post.
Thank you.
I was born and raised in America until I made Aliyah (lit: “going up”) to Israel in 1970. Feel free to contact me at [email protected]
Mazel tov!
Way to go! We are in the same boat!
That’s so wonderful!! Thank you so much for sharing this – many blessings to you!
Has anyone tried to make this with an egg replacer such as flax eggs? Thanks !
Absolutely delicious!
What is the best way to store it and can you freeze it?
This freezes really well, so you can make a big batch and just freeze all the loaves individually in food storage bags.
Love it!! not a lot of fancy exotic flours to buy! I used maple syrup instead of the honey. I am super excited about this bread!! I made just one loaf as I am the only one in the family who can’t tolerate gluten, so thanks for the quantity calculator!
Wonderful!! Great to hear this – please feel free to share our blog and other recipes with your friends.
This bread is beautiful in so many ways. I didn’t have the full amount of honey. I used one part honey, one part sorghum syrup and one part real maple syrup. I will stop looking for gluten free bread recipes. I’ve finally found it! Tastes like a mild honey wheat bread to me. It’s soooo good! I thanked Jesus and done a jig in my kitchen after eating this bread. The texture is wonderful and soft right out of the oven. I did get 3 smaller loaves and finished the rest off in a stainless steel bowl. Thank you for publishing this recipe.
I am so glad that you found us! It seems that so many people are looking for gluten free recipes – I’m glad this one has worked out for you! God bless you and happy holidays to you and yours. The Gourmet Nuns