- 1 cup water, heated to 110°F
- 1 ½ Tablespoons sugar
- 1 packet or 2 ¼ teaspoons active dry yeast
- 3 egg whites, at room temperature or 3 Tablespoons Gluten-free Egg White Powder + 6 Tablespoons water
- 1 cups gluten-free oat flour (I used Cream Hill Estates’ Lara’s Oat Flour, as it is certified gluten-free.)
- 1 cup potato starch
- ½ cup tapioca flour/starch
- ¼ cup Expandex
- 1 ½ teaspoons xanthan gum
- 1 ½ teaspoon guar gum
- ¾ teaspoons sea salt
- 2 teaspoons gluten-free vinegar (I used Heinz apple cider vinegar, but you can also use white.)
- 3 egg whites at room temperature
- ¼ cup extra virgin olive oil
- 2 teaspoons gluten-free oats for top (I used Cream Hill Estates Lara’s Gluten-free Oats.)
- spray oil for pan and top of bread
- nuts, finely chopped (optional)
- dried cranberries (optional)
- Grease a 9×4? silver metal loaf pan (not black inside).
- Mix warm milk or water with sugar and yeast in a cup and set aside until foamy on the top, about 5 minutes. If it does not get foamy start all over.
- Beat the eggs or egg white powder and water at high speed in a large mixing bowl, not quite reaching soft peaks, but close.
- Whisk together the remaining dry ingredients.
- Alternately, add wet and dry ingredients to mixer while blending on medium speed (#6 on a Cuisinart mixer).
- Add dough batter to prepared pan.
- Add water to almost fill a cup. Dip a rubber spatula into the water each time you smooth the top of the dough out.
- Spray oil or oil the top. If using oatmeal on top, brush on some egg white to ensure the oatmeal sticks well. Press the oatmeal into the dough a little bit by hand or with a spatula.
- Set pan in a warm environment. You can heat your oven to 200°F, (I do 170°F) and shut it off; and place pan on the center rack. Close oven door and allow to rise until dough is about an inch or more over the top of the pan, about 40 minutes.
- Remove pan from oven. Preheat oven to 375°F.
- With a long serrated knife, slice into the top of the dough about 2 to 3 times diagonally, about ⅛-1/4? deep. This allows the steam to escape.
- Place the pan on the center of the rack in the center of the oven and bake for 37-40 minutes or until dough reaches 205°F.
- Set on a cooling rack for a few minutes until you can touch it comfortably. Remove bread and allow to completely cool on rack. Do this as soon as possible or the steam will make the bottom and sides of the bread soggy.
- Slice with an electric slicer, electric knife or serrated knife.
This recipe is made with a new ingredient, Expandex®, a modified tapioca starch. It provide more rise and expansion, improves texture and preserves shelf life to gluten-free baked goods.
Though Expandex is a modified ingredient, I savor the moments of watching my husband enjoy this bread. This is the first gluten-free bread he has appreciated. It makes an excellent sandwich bread. You can add raisins and cinnamon, as well as nuts or cranberries.
It can be made without the Expandex by subsitituting ¼ cup additional oat flour for the ¼ cup Expandex, but it comes out a little heavier.
Gluten Free Baking Tip
To prevent bread from falling bake it until it reaches 205°F. Falling bread is due to not baking it long enough. This is a tip that internationally renowned author, Carol Fenster, gave when I interviewed her on my online radio show, Carla's Cooking. And it works perfectly!
Recipe Courtesy: Gluten Free Carla of Gluten Free Gift Baskets