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:
- Add 1 cup of the flour to your mixing bowl
- Add remainder of dry ingredients
- Mix well
- Mix remaining ingredients into dry mix
- Mix until all ingredients are blended well
- 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.