Oatmeal Multigrain Yeast Bread

20170303_092409I found this recipe in Gems of Gluten Free Baking by Wendy Turnbull and enjoyed the first version of the original recipe I made, but of course keep tweaking it the more I learn.  This is the latest version. (As of October 16, 2017)

2cup GEMS flour blend

2/3c tapioca flour (or a blend of tapioca/potato/white rice – whatever you have)

2/3c blend of ground flax and seeds etc. again – whatever you have. I use a mix of ground chia, ground flax, oat bran, millet seeds.

2/3c gf oats (I like a mix of quick and old fashioned)

2Tbsp psyllium husk. (ground or whole is fine)

2 tsp salt

1- 1 1/2Tbsp yeast (I’ve been playing with the amount to see what works for me – I usually use less)

2c lukewarm water

1/4c oil

3Tbsp sugar (can use molasses if desired – very yummy)

Have your water warm to touch – but not hot, and stir in about a teaspoon of sugar. Add yeast, stirring gently until the yeast is all moistened. Let sit until bubbly – about 5 minutes.

Mix all dry ingredients together.  When yeast is ready, add it along with the oil. Beat with electric mixer until it’s a thick oatmeal like texture. If too wet, add a little flour (I alternate flours until I have the right texture), – psyllium husk will absorb some moisture as it rises.  If dough is too damp, it’s likely to fall when baking. Still tastes good, but not as pretty.

Spread into a greased or parchment lined loaf pan (8″x 4″), and let rise for 30-45 minutes (I’m still figuring out how long is optimal).

Preheat oven to 400.  Bake bread for 10 minutes, then lower to 350 and bake for about 45-60minutes. Crust should be golden. Internal temperature when done should be 200degrees using a meat thermometer. (Seriously, using the meat thermometer is the best way to figure out when it’s done!)

Cool in the pan for 10minutes, then tip out onto a wire rack (this is why I use the parchment paper!) and cover with a non fuzzy towel until cool. Or until you just HAVE to try that yummy fresh bread.

This is not a light fluffy bread – Hubby says it’s more European in texture. It’s good as is, and as toast. I bake 3-4 loaves at a time and slice it when cool, freezing it to be ready for eating a slice at a time.


Yeast flat bread/pizza base

20161202_181431.jpgOriginally, this recipe is from the GEMS of Gluten Free Baking as Focaccia Bread. But, I’ve tweaked it to be mine and so it’s a great pizza crust, can be put around hot dogs and baked… or focaccia bread or even buns… you choose. It likes to spread out, so don’t expect a high rise. Pictures is of my gf/df pizza with Daiya mozza cheese.

1 1/2c. GEMS flour

1/4c tapioca or potato starch (or potato flour)

1 1/2tsp sugar

3/4tsp salt

1 1/2 tsp instant yeast (if you’re using regular yeast, proof as usual, then add to dry ingredients)

1Tbsp psyllium husk

2Tbsp oil

1 1/4c – 1 3/4. lukewarm water

In a mixing bowl, blend dry ingredients together, and add wet ingredients, stirring and adding water until it looks like thick, creamy oatmeal. Don’t expect it to look like regular yeast dough – it should look almost like a thick pancake batter. You want it just past the tacky looking stage.

Let sit 20 minutes, then pat into 2 8″ pans for pizza crust. (line with parchment paper and a bit of oil – as much oil as you wish). Add toppings, let rise another 5-20 minutes, then bake 15-20 minutes at 400 degrees.

OR – let the crust rise, then bake for 10 minutes at 400. Remove the crust from the oven, add the toppings and put back into the oven for 10-20 minutes (depending on how many toppings you add and how big your pizza is. I find Daiya cheese always needs a bit more time. )

Sourdough bread

First off you need to make the starter:

Combine in a glass container:

1tsp traditional yeast, 1 tsp sugar, 1 1/4c warm water (use boiled & cooled – must be just warm to touch or you will kill the yeast). Let sit and bubble for about 10 minutes.  Add 1/2cup each of of sorghum and brown rice flour.  Cover with a light towel or cheesecloth. Let sit in a warm corner on the counter.

Daily- stir in 1/4cup of alternating brown rice flour and sorgum flour and 1/4cup warm water. Do this for 4-7 days (until you have the time to bake the bread)

The day before you want to bake bread, add 1/4cup EACH brown rice and sorgum flour, plus 1/2cup warm water.

After you take out the starter you need for the bread, add your usual 1/4cup flour & water

To make the bread

Add 1 1/2tsp yeast, 1Tbsp sugar with 1/2cup warm water. Let sit until bubbly.

Blend in:  1 1/2c starter, 1 egg, 2Tbsp oil.

Beat in 1cup GEMS flour, 1tsp salt, 2tsp xanthan or guar gum, 1/4cup sorgum flour, 1/4cup white rice flour

, 1/4c potato starch and 1/4c tapioca starch. Beat with hand blender if possible until thick and creamy.

Line a 8-9″ round baking tin with parchment paper (or grease the bottom and sprinkle with corn meal)

Smooth dough into a rounded shape, cover with a towel. Let rise for 30 minutes-2 hours, it won’t necessarilydouble, but it will rise about 1/4-1/2 of what it was when you started.

Preheat the oven to 425degrees for 15-20 minutes. Bake for 20 minutes, then turn the temperature down to 350degrees and bake for another 20-30 minutes, or until it sounds mostly hollow.  Let cool in pan.