Gluten-Free Vegan Oatmeal Bread - Rhian's Recipes (2024)

FAQs

Why can oats not be used in baking bread? ›

In bread making processes, oats behave in a distinctly different way to wheat. Oat proteins do not form similar gluten networks to wheat and thus the wheat bread making process cannot be used as such for oats. However, around 10% of wheat flour can easily be replaced with oat flakes.

In the market, there are circulating different gluten-free mixtures. The most common wheat flour substitutes for the production of gluten-free bread are rice and/or maize flours combined with starch of different origins (e.g. potato, corn, cassava). These ingredients are the most abundant and the cheapest.

You may need to add extra liquid or combine different flours to achieve the proper hydration level for your dough. Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

The binders used to make gf bread "sticky" and "stretchy" like xanthan gum and psyllium husk powder, need time and agitation to work properly. Once water is added to either binder they will get sticky to the touch immediately. Over time psyllium husk will also thicken into a gel of sorts.

Almond flour—from ground, blanched (peeled) almonds—makes an excellent baking substitute as it's light in flavour, high in protein and low carb. Quinoa flakes make a great substitute for oats.

For baking, regular rolled oats and quick-cooking are usually interchangeable in a recipe. If your recipe calls for quick-cooking oats and you only have old-fashioned rolled oats, pulse the old-fashioned oats in the food processor a few times.

To add extra moisture to your gluten-free bread, incorporate 1 tablespoon of mayonnaise into the recipe. The oil and eggs will help to make the baked bread nice and tender. Olive oil is a healthy cooking oil that adds wonderful flavor to bread. It also adds moisture, creates a tender texture, and extends shelf-life.

Most corn, brown rice and quinoa are whole grains that can be used as substitutes for grains that contain gluten. There are also many packaged gluten free baking mixes, so try some to find your favorite. Many of these other grains can be effectively used as substitutes for bread.

Tastier and Cheaper: Save 58% on Gluten-Free Bread by Making it at Home.

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

Which yeast is best for gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

The most common binder in gluten-free baking is eggs. Eggs can replace many of the functions that gluten provides, such as binding, enhancing texture and helping set the structure of the final product.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Although Ezekiel bread is technically flourless, it is not a gluten-free product. Those with celiac disease or gluten intolerance shouldn't eat it. There are other flourless breads that do not contain gluten.

When baking, you may substitute oats for up to one-third the amount of flour called for in the recipe using either Quick or Old Fashioned Oats. Instant Oatmeal is cut too fine, and is not recommended for baking.

All oats start out the same: as oat groats. The difference lies in how much they've been processed: old-fashioned oats have been steamed and flattened. They hold their shape and texture well, making them popular choices for cookies and baked goods.

How does this swap impact final taste, color and/or texture? Baked goods made with Quaker Oat Flour will have a darker color than those made with all-purpose flour. Oat flour will also bring a subtle sweet cereal and sometimes a nutty flavor.

You can substitute oat flour for up to about a quarter of the flour in a bread recipe, also slightly increasing the amount of yeast in the recipe to help the bread rise. Oat flour is best used in baked goods that don't need gluten to rise, such as quick breads and cookies.