Oatmeal Chia Bread Recipe [gluten-free, vegan, nut-free and yeast and gum free] 2/3 cup of freshly ground buckwheat flour 1/2 cup of organic millet flour 1/2 cup of tapioca flour 1/2 cup of organic brown rice flour 1/2 cup of chia seed meal 1/4 cup of coconut sugar 1 1/2 ts. of baking powder 1/2 ts. of baking soda 1/2 ts. of sea salt 1/3 cup of olive or grapeseed oil 1/4 cup of blackstrap molasses In a large mixing bowl, blend all of the gluten-free flours together with a whisk and then with the rest of the dry ingredients. You can add the oil and molasses in a pool in the middle of the dry. Then pour in the following mixture after it has sat for 5 minutes. Separate wet ingredients: 1 cup of gluten-free rolled oats 2/3 cup of coconut milk beverage (I used So Delicious. Or sub other dairy-free milk) 1-2 TB of lemon juice 1 1/4 cup of boiling water In a small glass bowl, pour the boiling water over the dry oats and then add the milk and lemon as well. Let it sit for 5 minutes or so to get soft and have the milk and lemon culture just a bit. Then add it to the above mixture of ingredients. Mix well and then let the batter sit for 5-10 minutes for the flours and chia to soak up the moisture and become more thick. Then grease a bread pan with coconut oil and a gluten-free flour. Pour the batter into the bread pan and smooth over like a quick bread and then top with some more flour, gluten-free oats or seed of choice. Bake in a preheated 350 degree oven for 45-50 minutes until the bread crust is hard on top and the middle of the bread is NOT gooey to the toothpick test. Pull from oven and let cool for 15-20 minutes before sliding from pan and continuing to let cool on a bread or cookie cooling rack. When mostly cool, then you can use a bread knife and slice thin or thick slicing depending on your preference. This bread stays well for 3 days and is great toasted the next day in a toaster oven to warm up and spread some of your favorite toast goodness on top. Enjoy!
Posted on: Fri, 27 Jun 2014 02:05:33 +0000
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