Onion Bread with Potatoes and Oats


You'll enjoy baking this bread. It makes your house smell really good!

This bread can be made dairy-free, although it does rely on eggs, and doesn't use exotic or hard-to-get ingredients

The recipe used 5 ounces (140 gm) of leftover baked potato—about 3-1/2" X 2" X 2-1/2" (9 cm X 5 cm X 6 cm). You have some leeway here. If you decide to cook a potato in the microwave and use it, it is likely to be a little wetter. It also used 1/2 of a medium size onion (3" in diameter [8 cm]) chopped into fairly fine pieces. Again, you have some leeway here.

This recipe was inspired by a TV show - American Baking Competition in which a judge - Paul Hollywood - describes verbally how to make onion bread, and a recipe for oat bread from King Arthur Flour using oatmeal flakes. (I wasn't completely pleased with my gluten-free version of the KAF recipe which used milk. I thought the milk made the bread tough. But I did like the texture that oatmeal flakes imparted to the oat bread.) Paul Hollywood suggested using raw onions because they impart flavor pockets in the bread. I was concerned that the raw onion would interfere with the rising of bread, but it did not.

 

Potato Oat Onion Bread
Amount Measure Ingredient
About 5.0 (140 gm) ounces Baked potato, already cooked and peeled. We chop the peeling and add it.
3 (12.5 oz - 340 gm) Cups Your favorite gluten-free flour (See note below about Chebe.)
1 (3.6 oz - 100 gm) Cup Gluten free oatmeal flakes
1/2 (3.25 oz - 90 gm)   Chopped medium onion
3 (1.4 oz - 38 gm) Tablespoons White sugar. We actually used honey instead of white sugar.
2-1/2 teaspoons Instant yeast. This is 1 package.
1-1/2 teaspoons Xanthan gum
1-1/2 teaspoons Guar gum. It is OK to substitute xanthan gum if you do not have guar gum.
1 teaspoon (Optional) Kosher salt, fine
1 teaspoon Baking powder
3 (1.6 oz - 45 gm) Tablespoons Melted butter, margarine, or olive oil
2 Whole Eggs - white and yolk separated
1/4 (1 oz - 28 gm) Cup (Optional) your favorite shredded cheese
1-1/4 (10 fl oz - 300 cc) Cups Warm water - 110° F (You could use 3/4 cup room temperature gluten free beer, but pre-ferment the yeast in water, not beer.) You may need 1 - 2 Tablespoons of additional water/beer, but the onion imparts moisture to the bread, so be careful to not add too much water or else the bread will fall.
    Olive oil, melted margarine or melted butter for brushing the tops before baking and for greasing the bread pan
    Corn meal for dusting the bread pan
    Pinch of sugar to activate the yeast
    Optional - egg wash

 

Note about gluten free flour:

Here is a trick that I use for many of my breads. I have been a big fan of Expandex, but it is hard to find and expensive. If you live in Portland Oregon, you can buy Expandex retail from the Bob's Red Mill store (but they won't mail order Expandex). A fairly reasonable substitution is Chebe All Purpose Bread Mix. For every cup of flour (3 in this case), remove 2 Tablespoons of flour and replace it with 2 Tablespoons of Chebe. If you have Expandex, then remove 1 Tablespoon of flour and replace it with 1 Tablespoon of Expandex.