Oat Sandwich Loaf

This bread loaf was made with 65% oats. This may be a bit too oaty, and you might prefer a little less oat flour. Notice that it bakes up pretty tall.

I'm always trolling for new gluten free flour blends, and not so long ago I noticed that a bakery in the North East made cookies from oat flour and cornstarch plus all of the other normal cookie ingredients. These were not oatmeal cookies but their whole cookie line. Interestingly, their breads were made from other ingredients. The question became, if oats make good cookies, will it make good bread. The answer so far is YES! Oat bread bakes up tall, is nicely flexible in a sandwich, and seems to have a softer texture over time. But this makes sense. Consider the contrast between left-over rice and left-over oatmeal. Day-old rice is hard and somewhat crunchy, but day-old oatmeal is springy, rubbery and elastic.

I'm trying to optimize the ratio of oat flour to cornstarch. Oat grain is better than cornstarch from a nutritional standpoint, so theoretically a 100% oat bread would be the best. However, oat flour is somewhat heavy; therefore, some cornstarch is necessary to promote a good texture. The question is what is the best ratio. I've tried a 50% - 50% mix, a 60% - 40% mix, and a 65% - 35% mix. So far it appears that a 60% - 40% mix yields a good tasting, fairly fluffy bread, and a 65% - 35% mix begins to gain density.

But there is undoubtedly an open question: Will oat grain be safe for "me"? Experts say that gluten-free oats are tolerated by most celiacs. Why is gluten-free in bold letters? Most commercial oat products in the US are contaminated by other grains, including wheat, rye and barley which are unsafe for persons on a gluten-free diet. However, gluten-free oats are pure and tested for purity. You can find out more by clicking here.


Pick the ratio of oats to cornstarch you want to use
50% - 50% Soft texture bread with large yeast bubble holes.
1-3/4 cups 7 oz Gluten free oat flour (We use Bob's Red Mill)
1-3/4 cups 7 oz Cornstarch
60% oats Medium robust bread with fairly large yeast bubble holes.
2 cups 8.4 oz Gluten free oat flour
1- /2 cups 5.6oz Cornstarch
65% oats Decidedly oaty bread with small yeast bubble holes. Fairly robust in texture.
2-1/4 cups 9.1oz Gluten free oat flour
1-1/4 4.9oz Cornstarch


Oat Sandwich Bread or Rolls (Makes 11 - 3 ounce rolls or about 16 slices and 2 heels if baked in a 9x5 bread pan.)
Amount (measure) Amount (weight) Ingredient
See above   Gluten free oat flour
See above   Cornstarch
2 - 3 Tablespoons 0.9 oz White sugar or honey
1 Tablespoon 0.35 oz Instant yeast (or one package of yeast)
1-1/2 teaspoons 0.3 oz Xanthan gum
1 teaspoon   Baking powder
4 Tablespoons 0.8 oz Expandex modified tapioca starch (If you can't get Expandex, use 8 tablespoons regular Chebe bread mix and decrease cornstarch by 4 Tablespoons)
1-1/2 teaspoons 0.3 oz Guar gum (or Xanthan gum if you don't have Guar gum)
1/2 - 1 teaspoon 0.05 oz Kosher salt
3 Tablespoons 1.5 oz Margarine, melted
1/2 cup   Liquid egg whites brought up to room temperature (You could use two whole eggs for a richer bread.)
1 1/2 cup   Water - 110° F
2 Tablespoons   (Optional: Add two Tablespoons uncooked, raw gluten free oats - Bob's Red Mill,Trader Joe's, or other)
    Margarine for coating bread pans
    Rice flour for dusting bread pans after coating with margarine