Tuesday, November 19, 2013

Soft and Chewy Oat Baguette Bread

This bread recipe comes just in time for Thanksgiving dinner. I have been making this loaf almost every day for the last few weeks. It's my new favorite bread and perfect for almost anything you would use bread for. Soups, stews, salads, sandwiches, breakfast, toast, and butter and jam. Perfect...healthy... gluten-free bread!
It is soft and chewy, but with a hard crust and well, it's perfect. It is also very simple to make with very simple ingredients. It can be made within an hour with no trouble in waiting for the yeast or any other complicated step that homemade bread may require.
And with no yeast, sugar, eggs, wheat, gluten, soy or nuts, this just may be the friendliest allergy-free bread I have ever made. I am totally hooked.
 Soft and Chewy Oat Baguette Bread 
{gluten, dairy, egg, nut and sugar free}

3 TB of psyllium husk powder (must be powder, not seed or husk)
1 cup of pure water
3/4 cup of non dairy milk (I use unsweetened hemp or coconut)
2 TB of apple cider vinegar

2 TB of raw honey
2 TB of olive oil

1 cup of finely ground fresh GF oat flour
(grind 1 cup GF rolled oats in high powered blender)
1 cup of brown or white rice flour or sweet sorghum flour

1 ts. of sea salt
1 ts. aluminum free baking powder
1 ts. of baking soda

sprinkle to 1/4 cup extra oat flour for dusting
or
1/4 cup of GF rolled oats for topping

In a large mixing bowl, whisk the psyllium husk powder, water, milk and apple cider vinegar together. It will turn into a thickened blob in a few minutes, then whisk in the oil and honey in together. *You can sub the honey for maple syrup if you are a strict vegan* 

Then, add all of the dry ingredients and mix with a spatula or wooden spoon until all of the flour is blended, but be careful to not over mix and make it too sticky. 

It will be spongy and you can dump the dough on a parchment paper and roll out with your hands with a little kneading as well, until you get the loaf the size you want. Try and roll out a 12-15 inch loaf and roll out as many creases as you can. Use some  rice or oat flour if need be to make it just right and not be sticky. 

Then finally pat the loaf with a drop of water and sprinkle the oats on the loaf. The water helps the oats stick while baking. Then put in a preheated 350 degree oven for 50 minutes, but can last for 60 minutes if you want a thicker crust.

Pull from the oven and let cool for 20 minutes before cutting into. This will be hard for you because this bread makes your kitchen smell heavenly!
Seriously, this bread smells like bakery heaven. And it comes out looking like you a pro baker who has been slaving away all day to make one perfect loaf! Surprise, totally the opposite!
Then, take that first bite and it will be hard to not want another slice. The bread is known as 'soup bread' by my son because it has made soup at dinner time way more interesting to him. It is a great dipping, NO CRUMBLING, gluten free bread. Go ahead, friends, try it out and ENJOY!

Much love to you!

23 comments:

  1. This looks absolutely perfect - and super allergy friendly too!

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    1. It won't disappoint! Let me know if you have issues with the recipe!

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  2. This bread looks fantastic and oh so nourishing. I just pinned it too! :)

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  3. Thank you for making this egg-free as well! Great for patients with multiple food allergies.

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    1. Yes, the psyllium powder does the trick and healthy for the gut too. Enjoy!

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  4. This looks awesome - and NO YEAST! Wow! It's going into the oven next! Looks perfect for soup weather - and I'm taking it with me traveling over Thanksgiving so that *I* can have some bread to eat. :-)

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    1. Yes, I love that it has no yeast! It is the psyllium. It works awesome as "glue" and leaven. Enjoy!

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  5. Rats! I just discovered that the psyllium I have is whole flakes - AND it was produced where they process wheat, too. Where did you find guaranteed GF powdered psyllium?

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    1. Aw, oh no! Well I buy my powder from my local health store. They have it in bulk. I should check to see if it is processed in a wheat facility. I believe you can just grind up husks and make powder, but I have not done it myself yet so I didn't want to put that in the recipe yet. I am going to check buying some at Vitacost though. They seem to have everything!

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    2. ALL of my psyllium husk powder comes form Vitacost. Very affordable.

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    3. Thanks for the info Gail! I will buy from them next time!!!

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  6. This bread is fantastic, how would you store the left overs? Thanks so much for sharing your great recipes!

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  7. Hello: May I change the psyllium husk podwer for chia or linen seeds powder?
    thank you so much

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  8. Hello Stephanie: May I change the pysillium husk powder for chía or flax seeds powder and sorghum for buckwheat flour?
    thank you

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    1. Hey! No you can sub nothing for the psyllium powder. That is what makes this bread work. And buckwheat flour could be subbed in for the oat or rice flour. Same aa sorghum...but I am not sure if you will get the same great bread as me. Good luck and let me know what happens!

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    2. My mom and I were able to substitute psyllium husk for chia seeds. We also used more oat flour and Pamela's Artisan Flour blend. Read all about it on my blog, http://writingleftandwrite.blogspot.com/2014/02/oat-baguette-bread.html

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  9. I just made this, and it is the best gluten-free, vegan bread that I have ever made!
    Thanks so much for the wonderful recipe!

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    1. Gail! I know!!!! Crazy good....everyone needs to try this bread! ;-)

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  10. I have some in the oven right now--thanks so much for the recipe! 20 minutes is a long time to wait! :)

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  11. Hi Stephanie,

    How can you tell if the bread is "done"?

    I just made a loaf and let it bake for 50 mins and then cool for 20 mins. It looks so good - definitely like a bakery professional - but it doesn't taste good at all and the texture seems odd.

    I am not sure if it was slightly under baked? When I went to take it out of the pan it was still a little moist on the underside. It then broke in half (it's a long baguette, baked in a french bread pan) so I tried a slice and I don't think I can eat it. :-o

    I've put it back in the oven for a bit to see if baking it a little more can save it or not. Maybe I just don't like sorghum? I was low on brown rice flour so I used about 1/3 cup brown rice and 2/3 cup sorghum. I otherwise didn't change anything.

    any suggestions?

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  12. I have made this recipe about 10 times, now. It's easily, by far, my favorite vegan, gluten-free bread. I have tried all the commercial brands and they don't come close to this. The texture is the best! I think the flavor is great, heated or not, preferring to eat it plain. My kids think it has the flavor of nothing. They prefer eating it with peanut butter and jelly. I make it with oat and sorghum flour.

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    1. Adrienne, I agree. Our favorite bread here. I have the recipe memorized in my head and make it almost daily. I made a new version of it this weekend that involved cinnamon and raisins. I will post the recipe soon! thanks!

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