The other day I went on Facebook and apologized for not sharing all the new recipes I have developed lately.
I am not the most confident writer and do tend to avoid it when I can. I would much rather play in the kitchen coming up with new gluten free baked goods plus savory foods too.
I realized in December that I am a recipe developer and not a writer.
I can pretty much talk to almost anyone and can easily gab for hours (ask my friends and family) but when it comes to writing it down in printed word form, it is not a favorite activity of mine.
So here is the deal.
I will share my new recipes with you all much more frequently if it is okay that I do not type out a big story with them.
How does that sound?
I post daily on those feeds.
Okay, so here is the recipe a lot of you have been waiting for.
Recipe: Gluten Free Oatmeal Molasses Bread
- 1 cup oat flour
- 1 cup tapioca starch
- 2 1/2 cups Compliments gluten free flour blend (use your own favorite blend if you want)
- 1 tsp white sugar
- 1 Tbsp fast acting yeast
- 1 tsp salt
- 1 1/2-3/4 cup goat milk (you can use regular cows milk too)
- 2 Tbsp honey
- 2 Tbsp molasses
- 3 large eggs (room temperature)
- 1/4 cup vegetable oil
- In a small bowl combine the yeast, 1/2 cup warm goat milk and sugar.
- Allow it to proof (rest and build) for 15 minutes.
- In a stand mixer mix the oat flour, tapioca starch, gluten free flour blend and salt.
- In a small bowl whisk the eggs, oil, molasses and honey.
- Add this to the yeast mixture and stir.
- Add wet ingredients to dry ingredients and blend on low speed.
- Add the rest of the goat milk (1-1 1/4 cup) to dough and blend on low speed. Dough should be batter like.
- Increase speed to medium and beat batter for just a minute.
- Place dough in a greased bowl and let it rest for 20 minutes.
- I cover mine with a tea towel to keep it warm.
- Line a loaf pan with parchment paper.
- Scoop dough into loaf pan* and let it rise until doubled.
- I cover the loaf with saran wrap and then a tea towel to keep dough warm and cozy.
- Preheat oven to 350 degrees.
- Bake in oven for about an hour and a half until bread sound hollow when tapped.
- Let bread cool completely before slicing.
Notes: For me the batter made enough for 1 large loaf plus 2 500 ml glass jars. You don’t want to overfill the loaf pan or the bread could fall over the side.