Gluten-free Irish Oat Bread

My husband and I honeymooned in Ireland and the oat bread was marvelous.  So simple.  So tasty.  I was on the cusp of understanding my gluten-related issues at the time.  I so enjoyed the food, the Guinness.  I suffered.  For months.  They say that exposure to gluten can lead to a reaction lasting three (3) to six (6) months.  I can vouch for that.  So when St. Patrick's Day rolled around this year, I was determined to devise a gluten-free alternative to the bread I so enjoyed.  I wanted it to be healthy, and both oats and flax are correlated to lowering LDL levels.  I also wanted it to be tasty...not everyone in this home is gluten-free.  I am happy with the result and I hope you enjoy it, as well.  There wasn't a crumb left in our house...and it tasted wonderful with the Irish Hard Cider Stew with Fresh Herbs.

Gluten-free Irish Oat Bread

1 c. millet flour, certified gluten-free

2/3 c. sweet sorghum flour, certified gluten-free

1/3 c. tapioca flour, certified gluten-free

2/3 c. oats, certified gluten-free

¼ c. flax seed meal, certified gluten-free

2 T. sucant

1 t. baking soda

2 t. baking powder, gluten-free

¾ t. sea salt

1 1/3 t. xanthan gum, certified gluten-free

¾ c. organic almond milk with 1 tsp. cider vinegar mixed in

1 free-range organic egg

5 T. organic coconut oil, melted

1 T. honey

Preheat oven to 350°.

In large mixing bowl, combine the dry ingredients and stir lightly until well blended. Heat the coconut oil just until melted; spread a light layer on a 6” round pie pan while you have it out. In a small mixing bowl, combine the wet ingredients and whisk together. Create a well in the dry ingredients and gently pour the wet ingredients into the center of the well, missing as you pour. Stir very gently with a spatula as to scrape the bottom of the bowl until the dough is well mix, then gently form it into a ball with your hands. Place it in the pan and flatten only enough to spread and fill the bottom of the pan; do not apply too much pressure. Score the top of the loaf with a knife and place in the oven.

Bake at 350 degrees for 30-35 minutes, until the top of the loaf is lightly browned. Let sit for 5 minutes then serve. Tastes wonderful with apple butter! Serves 4-6.

Variation: Replace the sorghum flour with an equal amount of gluten-free almond flour, incorporate 1 T. of tapioca flour and reduce the coconut oil to 4 T. This results in a loaf with a bit more moisture and sweetness. Delightful!

© 2010 Taylor Donovan

Source: taylorstable.com