I did it! I made a yummy Gluten Free Bread!
With all of my auto immune issues, it has been recommended to me that I explore a gluten free diet and a dairy free diet. I do recall that when I was pregnant with Bean and the Lupus first presented itself, I was under a lot of stress, but I was also eating a lot of pizza and other easy garbage. Then, when she developed her milk soy protein intolerance (MSPI) and I had to basically eliminate EVERYTHING from my diet beyond whole foods (I pretty much ate chicken, eggs, and salad and lost 40 lbs in 2 months!) I felt GREAT. So, maybe there is something to it.
Once I started consuming all foods again, pain and swelling returned.
So, that being said, I have been trying to make my own Gluten Free bread. And I have failed over and over. It was dry, heavy, and just gross.
Then, my friend Sue, who is also gluten intolerant, posted this on my Facebook page:
So, I wanted to make a honey oat bread. My sister has made it in the past, and it is so delicious. I first googled to find the easiest Honey Oat bread recipe I could find.
Then, I used these directions above and made the conversions. I added a little bit of my own touch to it, and, although it did not LOOK good when I first took it out of the oven, it tastes YUMMY! Tiny even garbled up two pieces of it!
Gluten Free Honey Oat Bread
1 1/4 cups (300ml) warm water
2 teaspoons active dry yeast
2 tablespoons runny honey
125 g Red Mill Gluten Free all purpose flour
125 g Coconut/Rice/or other GF flour
1 cup of rolled oats (not instant) 2-3 tbsp of sour cream or honey (to add more moisture – you may want to add more)
1 1/2 tsp fine grain sea salt (I used coarse grain)
2 tbsp flax seed (optional)
2 tbsp butter (or margarine) melted for brushing
In a medium bowl, sprinkle the yeast into the warm water and stir. Dissolve the yeast, the stir in the honey. Let it sit until the yeast is swelling. (About five minutes or so)
Mix the flours, oats, salt, and flax seed (if you choose to include that) in a large bowl. Add the yeast mixture when it is ready. Add in your sour cream (that’s what i used but for sweeter breads, use applesauce) and any extra water needed so that the dough is nice and moist.
Generously brush your bread pan with butter. Place the dough in the tin, shape, and cover with a clean, damp cloth. Set the bread aside in a warm place to rise for about 30 minutes.
Preheat the oven to 350 degrees.
Bake for 35 minutes or so, until golden and pulling away from the side of the pans. For a nice deep color on top, you can broil it for about two minutes.
Remove from oven and turn bread from the pan onto a rack. Let it cool, but it’s best served warm, with yummy butter!
You can experiment with other grains, adding raisins or other sweet items, etc to get a bread that is right for you! Be sure to keep the bread in a ziplock bag or aluminum foil so that it doesn’t dry out.
I also suggest you warm it up for each serving afterwards.