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Oatmeal Maple Bread gluten free




Source of Recipe


unknown


List of Ingredients




2 cups brown rice flour
1 cup gluten free oat flour
1-1/2 cups sorghum flour or millet flour
1 cup tapioca starch flour
1/2 cup potato starch
1/2 cup sweet rice flour
2 packages yeast
1 TB + 1 tsp xanthan gum
1 TB salt
5 eggs room temperature
4 TB maple syrup or agave nectar
1/2 cup shortening or non dairy margarine, melted
2-1/2 cups milk, can be soy, rice etc. warmed to 110 to 120 degrees
1 egg white, lightly beaten with a fork to brush tops of loaves
1/2 cup gluten free oats

Recipe



Prepare two 9 inch bread pans or two 8 inch bread pans and 6 muffin tins. grease them well and dust with brown rice flour. Set aside.
Place brown rice flour, oat flour, sorghum flour, tapioca starch flour, potato starch, sweet rice flour, dry yeast, xanthan gum and salt into mixing bowl. Mix with mixer on low to mix ingredients.
In separate bowl, hand whisk the eggs, maple syrup, shortening and milk. Add the wet ingredients to the dry ingredients and mix until combined. Then mix for five minutes on high speed. Batter will resemble a very thick cake batter.
Spoon batter into pans. This recipe makes two 9 inch loaves or two 8 inch loaves plus 6 dinner rolls. Brush the top of dough with egg white and sprinkle oats on top. Let the dough rise in warm place for 40 minutes or until nearly doubled in size. Preheat oven to 350. Place in oven and bake for 30 minutes for rolls and 40 minutes for loaves. Bread is done when internal temperature reads 200 degrees on thermometer. Cool bread in pans for 10 minutes. Remove from pan and cool on rack.