Mostly Oat Yeast Bread

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Mostly Oat Yeast Bread

Gluten-free, Lactose-free, FODMAP friendly, low sugar

Oat bread was always my favorite, with its rich taste and chewy texture. This method is based on the recipe for Light Brown Yeast Bread, also on this site. As with LBYB, you’ll want to use a stand mixer. This recipe calls for a lot of beating.


  • ¼ cup teff flour*
  • ¼ cup sorghum flour
  • ¼ cup sticky rice (“sweet rice”) flour
  • 1 3/4 cup gluten-free oat flour
  • ½ cup tapioca flour (starch)
  • ½ cup potato starch
  • 1 tsp xanthan gum
  • 1 ¼ tsp salt
  • ½ tsp sugar
  • ½ cup warm water
  • 2 ¼ tsp (1 envelope) active dry yeast
  • 3 eggs
  • 1/3 cup extra-light olive oil
  • 1 tsp vinegar
  • ¾ cup – 1 cup additional warm water
  • 1-2 tsp uncooked gluten-free oats


  1. Stir flours, starches, xanthan gum, and salt together in a large mixer bowl.
  2. In a measuring cup, dissolve sugar in ½ cup warm water. Mix in yeast. Let it set out—“proof”—until it’s bubbly.**
  3. Turn mixer on low.  Slowly add the yeast mixture to the flours and starches. Beat until crumbly.
  4. Keep beating as you add the eggs, olive oil, and vinegar.
  5. Blend thoroughly, then add another ¾ cup to 1 cup of warm water, until the mixture has the consistency of cake batter or a really thick milkshake. Beat on highest speed 3-4 minutes, scraping the bowl’s side every minute or so.
  6. Remove bowl from mixer stand. Cover it with a plate and a towel. Don’t put away the mixer, but do scrape and rinse the beaters.Let the batter rest 40 minutes in a warm place. It won’t rise much yet.
  7. Preheat oven to 400 F.
  8. Return bowl to mixer and beat on high speed for another 3 minutes, scraping the sides as before.
  9. Grease a large (9” X 5”) bread pan with about 2 tsp solid shortening.***
  10. Pour batter into the bread pan, leveling as best you can. Sprinkle evenly with the uncooked gluten-free oats.
  11. There is no “second rise” in the loaf pan. Bake 10 minutes, then cover with a foil tent. Don’t worry—it’s still not finished rising.
  12. Bake 45 minutes longer.
  13. Remove loaf from pan. Cool on wire rack before slicing with a serrated knife or electric knife.
  14. This recipe was developed and tested at 4500’ elevation.



Cooking For One: When fully cooled, slice the loaf with a sharp serrated blade or electric knife (slicing homemade bread is one good reason to keep an electric knife). Then tuck the sliced loaf into a heavy freezer bag and freeze it. For one slice of toast, spread a piece of frozen bread with softened butter and tuck it into the toaster oven or run it under the broiler. For sandwich making, thaw your bread slices overnight, in a plastic bag in the refrigerator, if possible. Thawing baked goods in the fridge minimizes condensation and mushy spots.

*Teff flour: This dark, whole-grain gluten free flour gives the bread a nice bit of color.

**Proofing yeast: The yeast dissolves in the sugar water and starts to reproduce, releasing carbon dioxide. Not enough to contribute to global warming, but enough to raise the bread. Proofing will probably take 2-5 minutes. If the mixture doesn’t bubble, your yeast has died. Throw it out, go buy some more, and keep it in a cool dry place. My jar says “refrigerate and use within six months,” but I use the freezer.

***Solid shortening: Crisco, or Spectrum All-Vegetable Shortening, or similar. Solid shortening is better than oil for greasing loaf pans, simply because it stays where you put it.

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  1. Pingback: Almost Old-Fashioned Potato Soup | Comfortable Comfort Foods

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