Good bread is delicious – some butter and the taste is fantastic. Unfortunately, there are many people who have to deal with different intolerances or hypersensitivities – wheat or gluten containing food. So, baking gluten-free bread is worth trying. So far, I have tried several versions but my own creations are not competitive with “real” bread. Because gluten-free bread is naturally sticky, it is also a bit more fragile. On my online search I found this Oat Bread recipe which I have altered.
I used the following ingredients:
350g oat flakes
150g gluten-free flour mix for bread
1 sachet of dry yeast
Some grained linseed
Some grained psyllium husks
550ml warm water
I blended all ingredients in a bowl and let it rise in the warm kitchen for 20 minutes. I then put the dough in a loaf pan which I had greased and dusted with flour. I smoothed the dough and baked the bread 60 minutes at 200°C. After it had cooled down, it was very easy to get the bread out of the pan. Bon appetite! Inga Strode
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