Gluten-Free Vegan Oatmeal Bread
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight...
Breadmaking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of
meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of bread making.”
The elusive, challenging, infuriating gluten free bread. Since going 100% gluten free I haven't missed much. I have never been able to tolerate a whole lot of gluten so leaving it behind completely was not the end of the world for me. But some days, you just crave a rich dark piece of bread slathered in jam. Thus my quest to create a gluten free, vegan, and yeast free bread began. This recipe is the one that really turned out exactly how I imagined. I love that is yeast free as well, because the process is quick and easy! Not to mention great for those who are avoiding yeast! This bread is moist but dense enough to toast. The flavors are rich and earthy and the smell of this in the oven is enough to make you cry tears of joy!!!! I certainly hope you enjoy this recipe as much as I do! Happy Sunday! xo
The Goods:
1 cup gluten free rolled oats
1 ¼ boiling water
2/3 cup of Forager Sweetened Cashew Milk ( You can use unsweetened too, or any other non-dairy milk you love!)
1 Tablespoon apple cider vinegar or lemon juice
¾ cup of buckwheat flour
¼ cup chia seed meal
½ cup brown rice flour
½ cup tapioca flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon pink salt
1/2 cup coconut sugar
1/3 cup melted coconut oil
1 teaspoon vanilla extract
¼ teaspoon hazelnut or almond extract
Preheat oven to 350
Get Cooking:
Start by boiling your water. Then grab a mixing bowl and pour your oats into it. Once your water is boiling pour over the oats in the bowl. Allow to sit for about 5-10 minutes. Add your milk, and vinegar or lemon juice. Stir and let sit for another five minutes until the oats are soft. Grab another large mixing bowl and combine all your dry ingredients. Whisk well and then add your oat mixture and vanillas and hazelnut extracts. I use my hands and mix until gently combined. Allow the dough to sit for a couple more minutes before transferring to a well-oiled bread pan. Sprinkle rolled oats and coconut sugar on top of the l Put in the oven and bake for anywhere between 40-50 minutes depending on your oven!! When you remove it from the oven allow it to sit for at least 15 minutes before taking out of pan and cooling on a rack! One on wrack let sit for another 15-20 minutes before slicing! Enjoy!
