Tuesday, February 16, 2021

Wheat Free Microwave Oat Flour Bread (Easy Recipe) - Gluten Free

Recipe adapted from http://m.wikihow.com/Make-a-Microwave-Simple-Bread#/Image:Make-a-Microwave-Simple-Bread-Final.jpg

In 2015 I was diagnosed with an allergy to wheat. As a result, I've learned to make adjustments to recipes to make them wheat free.  This recipe works great when you need bread, fast. 




A few things to keep in mind when using oat flour:

  • It will not "rise" much, if at all, like wheat flour
  • The dough will look "grainy"
  • The dough will be sticky (knead it with a plastic spoon in a bowl NOT with your hand)


MAKE THE OAT FLOUR

There's nothing easier than making oat flour. I use quick oats, nothing too special. 
  • Blend gluten free oatmeal until it's ground into flour.  
  • How much should you blend? Measure the amount of oatmeal that is equivalent to the amount of oat flour you need for your recipe.
Freshly Made Oat Flour

MICROWAVE OAT FLOUR BREAD RECIPE (makes about 2 servings)


Utensils:

  • Plastic mixing bowl
  • Plastic spoon or silicon spatula
  • Microwave safe plastic or glass bowl
  • Plate (for cooling)
I prefer to mix the dough in a plastic bowl with a plastic spoon or silicon spatula. The dough gets sticky and seems to not stick to the plastic as much as glass or metal.

Ingredients:



1 1/4 cup oat flour (the 1/4 cup will be added as you knead the dough)
2 tablespoons oil (of your choice. I used canola oil)
1 teaspoon baking powder
2 tablespoons milk (of your choice. I used coconut milk)
2 tablespoons water
1 egg
1 teaspoon vanilla (optional)

Mixing:

  1. Add 1 cup of the flour to your mixing bowl
  2. Add remainder of dry ingredients
  3. Mix well
  4. Mix remaining ingredients into dry mix
  5. Mix until all ingredients are blended well
  6. Dough should start to come together easily into a ball (the ball will be slightly sticky and look grainy)
(photo will be added soon)

Kneading:


Using the spoon/spatula massage the batter firmly, and try to mix the moisture evenly through. Knead the dough for 2-5 minutes with the spoon/spatula. Use the remaining 1/4 cup of flour to add to the dough as you knead it to help firm it up and reduce the "stickiness". 

"Baking" (Microwave):


The dough will not rise much, if at all, in the microwave.  Because of this, choose carefully the container you will use to cook the bread. A shallow container will yield small slices of bread, a deeper, smaller container will produce larger slices.
  • Place dough in microwave safe dish. (I have not tried shaping the dough into a loaf and baking it on a flat plate or tray.  If you try it, let me know how it works out)
  • Cook on high for 2 minutes
  • Let cool for about 10 minutes.  If you cooked the bread in a bowl or container, flip the dish upside down on a plate and allow the bread to cool.  When cool, the bread should slide right out with a gentle shake.
I use a deep soup bowl to microwave my bread.  It's about 2" deep.
Four (4) slices of the oat bread is just about equivalent to 2 slices of a regular loaf of wheat bread.

Bon Appétit
Share your tips and suggestions for this recipe below.



1 comment:

  1. Just the right ingredients I was hoping to find. Add ins could make this savory or sweet. Have you tried baking this in the oven?

    ReplyDelete