White Bread with Steel Cut Oats

In October 2007 we developed a process for making good tasting white bread with a nice open crumb and an arguably better nutritional profile than many of the commercial breads which are based on refined starches, often with a high content of white rice. During the past 3-1/2 years we've worked on methods to make the bread better in terms of greater loft and reduced fat. Below is an amended white bread recipe with an interesting optional addition - one serving of steel cut oatmeal leftover from breakfast. The oatmeal adds quite a lot of moisture to the bread, imparts a nice oat flavor, gives it a gentle toothsomeness and improves its second-day, room temperature edibility. The particular blends of flour are probably key to the bread quality because they contain ingredients—sweet rice flour and Expandex—that greatly enhance the stretch of the bread. We did not test the bread with other types of flour. The two different types of flour were used in 50% - 50% combination.

Because this is high-moisture bread, it should be cooked in small loaf pans, tuna tins, or mini-pie pans . This recipe is perfect for breakfast because the bread is slightly sweet.

White bread with steel cut oats
If you want to add steel cut oats, prepare oats as you would for a breakfast cereal, adding the amount of sugar, ground cinnamon and raisins you would normally use for oatmeal.
Amount (volume) Amount (weight) Ingredient
1/4 cup   Water - 110° F
1/2 teaspoon   White sugar
1 Tablespoon 1 package Instant yeast
1-3/4 Cup 7 oz GF Bread Flour (see below)
1-3/4 Cup 7 oz GF Pizza Flour (see below) Alternatively, you could use your favorite GF all purpose flour. Ours is here.
3 teaspoons 0.6 oz 50% - 50% mixture of guar and xanthan gums or 100% xanthan gum if you don't have gaur gum
1 teaspoon 0.1 oz Kosher salt
1 teaspoon 0.2 oz Baking soda
2 Tablespoons 1 oz White Sugar
2 Tablespoons   Olive oil (lite or extra virgin)
1 teaspoon   Vinegar
1 Cup   Water - 120° F
1/2 Cup   Egg whites (either fresh egg whites or liquid egg whites only in a carton at the dairy case). You could also use two whole eggs, instead.
1/2 Cup 1.25 oz Raisins
    Cornmeal for dusting pans
    Margarine for preparing pans


Gluten Free High Protein Bread Flour Recipe (55% whole grain)
1 Cup
Bean Flour (White bean flour preferred. Garbanzo is OK but the bread will have a stronger bean flavor. Purchase from Barry Farm [Ohio] or Bob's Red Mill [Oregon])
1-1/2 Cups
Whole grain Sorghum flour (Bob's Red Mill, Barry Farm or other)
1 Cup Corn starch
3/4 Cup
Tapioca starch
1/4 Cup
Expandex - If you cannot locate Expandex* then substitute 100% of the tapioca starch and Expandex in this recipe with 1 Cup Original Chebe Mix

* In Northern California, Expandex can be ordered from Gluten Free Specialties.


GF Pizza Flour Blend (63% whole grain)
1/2 Cup
Sorghum flour
1/2 Cup
Brown rice flour
1/4 Cup + 2 Tbs
Potato starch
2 Tablespoons
White rice flour
2 Tablespoons
Sweet rice flour
1/4 Cup Millet flour
2 Tablespoons Tapioca starch or Chebe Original Mix

Here is how we make steel-cut oats cereal: