Honey Oat Bread


Bob's Whole Grain Oat Flour was a new product that I hadn't noticed before at my local Whole Foods Market. My past exposure to whole grain oat flour was Cream Hill Estates brand, and while the flour was very good, it was also coarsely ground. Consequently, I found I could get about the same texture (read grittiness) by chopping up gluten free oat meal flakes in our Cuisinart Mini Mill. Cream Hill Estates may have changed the texture of their flour by now. However, the Bob's Red Mill is quite a different product; the flour is finely ground. It is truly oat flour. Accordingly, I decided to try it in a bread. This bread was a hit on the first try - nice smooth texture, good crumb, flexible, easy to slice - thinly, too, didn't crumble, tastes really good. Also, this version was totally dairy-free although it does have eggs.

Why is this bread interesting? It is very nutritious. Fifty-five (55) percent of the the recipe shown is composed of whole grain sorghum and whole grain oat flours. Both are high in nutritional fiber, including soluble fiber.

Peanut Rolls
Amount and Measure Ingredient
1 cup + 1 Tablespoons Water - 110° F (If the dough is too thick, add extra water by the tablespoons full)
1/2 teaspoon White sugar
1 pk or 1 Tablespoon Instant yeast - Our favorite is SAF. Our dis-favorite is Fleischmann's.
3 1/4 cups (12.8 ounces) "Incomplete" Gluten Free Flour (see recipe below)*
3/4 cup + 1 Tablespoon (3.2 ounces) Oat flour
3 tablespoons Sweet rice flour (also called glutinous rice - does not contain gluten)
4 Tablespoons (3 ounces) Honey (You could reduce the honey to 3 tablespoons if you are making sandwich bread for lunch meat)
1-1/2 teaspoons each Xanthan gum and guar gums or 3 teaspoons of xanthan gum
1 teaspoon Kosher salt
1 teaspoon Baking powder
3 Tablespoons Melted soft margarine
2 whole Eggs
  Margarine to coat the baking pan mini pie pans
  Olive oil to spray the tops of the bread loaf and rolls
"Incomplete" Flour Mix*
Amount Measure Ingredient
2
Cups (9.25 oz) Corn starch or Potato starch
1-1/2
Cups (6.25 oz) Conventional tapioca starch (Bob's Red Mill or obtain from Asian store)
1/2
Cup (2 oz) Expandex or tapioca starch if you don't have Expandex . Expandex will give you a properly stretchy bread while normal tapioca will give you a more crumbly result.
3
Cups (12 oz)
Sorghum flour

*A word on flour mix:
You could substitute any gluten free flour blend if you do not want to mix your own as above. If you were to use, for example, a rice flour based blend, the overall protein and dietary fiber would be less.