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.

Ground Turkey Rice Casserole With Asparagus and Cheddar Cheese

This recipe came about during one of those "what do I have in the fridge that can become a meal" nights, and my husband's plea NOT to make spaghetti, again.  It is #gluten-free, #wheat-free, #corn-free, and can be #soy-free with a slight adjustment.  It was adapted from this recipe.  I didn't have all the ingredients at home to make the original recipe so that is how I created this recipe. (Husband even came back for seconds)

**This site contains affiliate links to products. I may receive a commission for purchases made through these links.**

⭐2021 Update: I love cheese, and now my tummy has decided it doesn't. I am now using vegan cheese. Recommend Daiya Brand. (Paid Link)

Ingredients:

2 cups cooked white rice (approximately 1 cup uncooked) *substitute brown rice is desired
6 tablespoons butter *can substitute soy free alternative
6 tablespoons rice flour
1/2 red bell pepper, chopped
1 clove garlic, minced
1 can (10.5oz) Gluten Free Condensed Cream of Chicken Soup *may contain soy, dairy
2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
12oz. frozen (or fresh) asparagus,cooked, cut in 1-inch pieces, about 2 cups
1lb. ground turkey *make sure no fillers are added that may contain gluten
8 ounces shredded mild cheddar cheese

Preparation:

Grease a 9x13-inch baking dish. Heat oven to 350°.
Cook rice in boiling water following package directions.

1. In a large saucepan over medium-low heat, melt butter
2. Add chopped bell pepper and sauté until tender.
3. Add minced garlic; sauté for 1 minute. 
4. Stir in rice flour until well blended. (mixture will be slightly crumbled)
5. Add condensed chicken soup and milk; Stir
6. Continue cooking, stirring frequently, until mixture is hot (but not boiling).
7. Add salt, pepper, asparagus, and ground turkey; heat through. 
8. Stir in about 4oz of cheese (about 1/2 of the cheese) and cook until melted. 
9. Stir in the cooked rice
10. Pour into the prepared baking dish. 
11. Sprinkle top with remainder of cheese
12. Bake for approximately 15-20 minutes, or until cheese melts.

Serves 6 to 8.