She Can Have Bread! Oat Flour Bread!

My daughter has extreme tummy and digestive issues. She has had bouts of pain so terrible that she ended up in the ER at one point. We have seen numerous doctors, specialists, nutritionists etc. Currently we are working with a chiropractor to see if that helps.

So far we have had the most success with an elimination diet. She is usually pain free if we stick to her diet but it’s tough to live as restricted as we do.  She isn’t just “gluten free” or “dairy free” or “soy free”. She’s all those things plus MORE. It’s easier to list the foods she CAN have than the ones she can’t. So the poor girl has not had bread in a few years now. Even the gluten free breads out there have other stuff in them that she can’t eat. But she CAN have gluten free oats. Yeast is out of the question however… so I made it a mission of mine to create a yeast free bread that she can eat.

Today I’m sharing with you a recipe for an oat flour bread I make. It’s SUPER basic. I’m sure you could tweak the recipe if you wanted to try different flours but the less ingredients we use the better it is for our lifestyle right now.

gluten-free-oat-flour-bread

This bread is more of a “biscuit” in that it’s dense and made with baking soda and baking powder. It doesn’t rise the way a yeast bread would. The Apple Cider Vinegar is optional. I’ve made it both ways and it turns out either way. The liquid stevia is also optional as it turns out both ways. I originally added it because a lot of bread recipes call for a sweetener and there are not many my daughter can tolerate. Liquid stevia is one of them. But it’s delicious either way.

The loaf is a bit crumbly compared to other breads. It wont hold a burger all that well. But my daughter still requests it with her burgers so she can have the warm chewy goodness of “bread” that she has been missing out on for so long. It does however make FANTASTIC french toast. mmmmm

oat-flour-bread

So without further explanation… here is how I make our gluten free Oat Flour Bread.

Ingredients:
  • 3 FULL cups oat flour (I pack my measuring cup down tight with oat flour) see notes below**
  • 1/4 cup coconut oil (melted or at least very soft) plus more for greasing the bread loafI buy Gold Label Virgin Coconut Oil from Tropical Traditions. However, if you are trying coconut oil for the first time and are looking for a less expensive brand you may want to try this brand from amazon.com. Tropical Traditions is by far my favorite brand though.
  • liquid stevia (4-6 drops-optional)
  • 1 ½ tsp baking powder (preferably aluminum free see notes below***)
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 1 TBS apple cider vinegar (optional… works with and without it)
  • 1 ¾ cups filtered water
Directions:
  1. Preheat your oven to 350 degrees and grease a glass Pyrex bread pan with coconut oil.
  2. Mix all your dry ingredients (oats, baking powder, baking soda, sea salt) in a large mixing bowl.
  3. Add soft filtered water, coconut oil, apple cider vinegar (if using), and liquid stevia (if using) to the dry mixture. Mix with a spatula until thoroughly mixed together.
  4. Your “dough” will be pretty mushy so let it sit for a few minutes so that the oats will absorb the water completely.
  5. Scoop out the dough into your bread pan with a spatula and spread it out and pat it down so that the bread wont just crumble apart when you slice it after baking. Set a timer for 10 minutes to allow the bread to rise a bit.
  6. Place the bread pan with dough in your preheated oven.
  7. Cook for 25-40 minutes depending on your preference. 25 minutes will likely leave your bread doughy. My daughter loves it this way and we often reheat the bread slices in the toaster oven when we eat them so we like it slightly undercooked. If you want your bread dryer cook much longer. It all depends on how you like it.

You can store the bread in the fridge or the counter. I cover the bread in the Pyrex loaf pan after it has fully cooled.

I have only left it on the counter for 3 days and I don’t recommend storing it unrefrigerated much longer since it doesn’t have preservatives like store bought bread. This bread has never lasted us more than 3 days between my daughter and I so I couldn’t tell you how long it would last if we didn’t gobble it up so quickly.

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So that’s my oat flour bread. It’s a great alternative to store bought gluten free bread. While it doesn’t hold together as well it is NOT filled with yucky ingredients. Contrary to popular believe, gluten free doesn’t always equal healthy.

If you have any questions or comments, feel free to use the comment section below.

*Some of the above links are affiliate links.  Click here to learn more about affiliate links.

** I make my own oat flour by grinding gluten free oats either with my food processor OR coffee grinder.

***I make my own baking powder and it’s super easy. Just mix 2 parts cream of tartar to 1 part baking soda (for example 2 TBS cream of tartar with 1 TBS baking soda). I usually make a cup of it and store for later.

 

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4 Responses

  1. Joyfull Mom says:

    Yeah! You did it! You got this great bread recipe posted! Yahoo! I hope many people with dietary restrictions can benefit from your hard work. I will have to try this because it is so simple. We’ll test my kids out and see what they say 😉 You are such a good mom. Ella is so blessed. She looks so cute in the pictures and so so excited! Thumbs up mom!!! Blessings.

    • Kristine says:

      I don’t know if it will compare to your fantastic gluten free flour mixes. But when we are limited to oats it’s wonderful! 🙂 Let me know how your kiddos like it!! Ella was as happy as can be and she still gets excited when she sees a new loaf of bread in the oven.

  2. John Eric says:

    Looks great! More importantly, Ella looks happy. Job well done!

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