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

FAQs

What is the secret to getting gluten-free bread to rise? ›

An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.

Oat flour is essential in gluten-free white or yellow cake. It's absorbent and light, which helps these mild cakes bake up as light and fluffy as they should. 4. Oat flour is useful even for traditional baking.

Oat flour gives baked goods more flavor than regular all purpose flour, though it also gives them a chewier and crumblier texture.

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

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.

Oats are also richer in protein than wheat (about twice the amount), which is obviously beneficial if you're trying to build and repair muscles; they have a bevy of vitamins, like vitamin E, and nutrients, like iron and calcium. Oat bread may contain whole grain oat groats, steel-cut oats, and thick oats.

The protein network in commercial oat breads is often fortified with added gluten. Thus, most of the currently available oat breads are inappropriate for patients with celiac disease. However, by applying a novel baking procedure it is possible to make gluten-free oat bread.

Oat bread is typically made from a combination of oats, whole-wheat flour, yeast, water, and salt. Since oats are highly nutritious and linked to a number of health benefits, oat bread can be a healthy choice. They are high in fiber, which among other things can help you manage blood sugars after meals.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Do you need baking powder with oat flour? ›

If substituting oat flour in yeast recipes, it is important to add additional leavening agents like baking powder. Oat flour provides a chewier texture, think oatmeal cookies. Lastly, some recipes may require more liquid.

When making recipes that require baking powder, add 2 1/2 teaspoons baking powder per cup of oat flour. If you are using buttermilk in your recipe, add 1/2 teaspoon baking soda for each cup of buttermilk or any acid. This will neutralize the acid in the recipe and allow the baking powder to work more effectively.

You can still activate the yeast to break down sugars to create gas for leavening, but oat flour doesn't have the natural protein network (gluten like in wheat flour) to maintain the structure.

You can make delicious and nutritious dough using oat flour and yeast, Oat flour has a nutty flavor and provides more fiber than other types of flour, while yeast helps the dough to rise and create a light, fluffy crust.

That means oat flour contains the germ, bran, and endosperm which makes it rich in whole grains. Because of their powerful nutritious profile, it's recommended to consume a serving of oats daily.

If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.

Texture and Rise: Gluten-free baking often requires a bit of finesse to achieve the desired rise and texture. Baking soda's reaction with an acid can help achieve that necessary lift, while baking powder provides an extra boost when the batter or dough is exposed to heat.

Without xanthan gum in a gluten-free bread or cake recipe for instance, the dough or batter would be dry and crumbly and would not rise, despite the presence of a leavening agent.

You have to have the correct balance of structure (gum or other binder) and liquid. To troubleshoot gluten free dough with too much binder, add more water or other liquid and allow it to rise again. If your dough doesn't rise enough, you can also add additional yeast the next time you make it.