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.


Everything Cookies

Cream together:
1c butter or df margarine
2/3c brown sugar (heaped if desired)
2/3c white sugar (heaped if desired)
2 eggs
2tsp vanilla

Blend in:
3 1/2c flour (I use Gems flour blend plus 1tsp of guar gum) (add more flour if cookies spread too much on the pan when baking)
2 1/2c gf oats
1/2c flax meal
1tsp baking soda
1tsp baking powder
1/2tsp salt
1/2tsp cinnamon (opt)

Optional additions:
1/2c coconut
1c raisins (chop slightly and soak in boiling water to plump, then drain before adding to dough)
2c. chocolate chips
1 1/2c chopped nuts (I never add these)
chopped dates

Drop by teaspoonfuls onto cookie sheet. Bake at 350 for 12-14 minutes.
Makes about 6 dozen.

Flax Oatmeal Muffins

Preheat oven to 400

combine dry ingredients:

1c flax meal

1/2c flour of your choice (I used my GEMS flour blend)

1c oats

2tsp baking powder (slightly heaped)

1tsp baking soda

1/2tsp salt

1/2c sugar (I used brown)

1c of blueberries (or???)

beat wet ingredients:

2 eggs

1/4c oil

1/2c. milk (I used coconut milk)

1c mashed banana (approx)

Blend wet & dry ingredients together. Stir until just blended. Pour into muffin tins (greased or lined) and bake for 18-20 minutes.

Makes about 18 muffins, depending how many extras you add 🙂


Variation ideas:

Cranberry Orange – use orange juice instead of milk and cranberries instead of blueberries

Cinnamon Apple – use apple sauce instead of bananas and add 1tsp of cinnamon. Add raisins if desired.