Oat Flour Herb-Garlic Bread
Since going gluten-free, the ‘bread situation’ hasn’t been the best. If I’m being honest, gluten-free breads are far less satisfying than wheat-based breads and recently I’ve even started to notice that I don’t feel too well after eating them. If you take a look at the ingredients, you’ll notice that, while they may not contain gluten, they DO contain a host of additional ingredients that ‘regular’ breads usually don’t have. For that reason, I mostly try to stay away. However, when the cooler months start approaching I ALWAYS find myself craving a piece of warm, doughy bread with dinner - cue this delicious, gluten-free, yeast-free, BS-free oat flour bread!
This may not be the best sandwich bread replacement because it’s very dense (though feel free to give it a shot). Instead, I recommend subbing out your store-bought gluten-free bread for this one to use for dipping, garlic bread, avocado toast, or as any other side to a hearty, warm meal.
why it’s good for you
Gluten-free rolled oats - whole-food source of carbohydrates to give you energy without the crash; great source of fiber which can help reduce cholesterol, keep blood sugar stable, and improve digestion.
Local raw honey - antibacterial properties that can help to boost immunity, fight infections, and potentially protect against seasonal outdoor allergies; a natural alternative to refined white sugar.
Thyme - supports immune health with anti-bacterial properties, can prevent cardiovascular disease and can help control blood pressure.
preparation tips
you can purchase oat flour or simply make it by blending oats in a blender until they become a fine powder
once all of your ingredients are mixed, you want the consistency to be that of a thick batter - not a typical dough, and not too watery
for best results, either line your bread pan with parchment paper or grease with coconut oil
cook times may vary - you will know your bread is done when it is golden brown and it slides easily out of the pan
let your bread cool for at least 45 minutes before slicing it
store in an air-tight container on the counter or in the fridge
recipe
ingredients
4 cups oat flour (store bought, or you can blend 4 cups of oats into a fine powder)
2 tsp baking powder
1 tsp sea salt
1 1/2 tsp garlic powder
1 1/2 tsp thyme or any salt-free Italian herb blend
4 eggs
2 tbsp local, raw honey
3/4 cup unsweetened almond milk
1 tsp apple cider vinegar
how-to:
Preheat your oven to 350 degrees and grease a bread pan with coconut oil.
In a deep bowl, add flour, baking powder, salt, garlic powder, and thyme or herb blend and stir together until well combined.
In a separate bowl, add eggs, honey, almond milk, and apple cider vinegar and whisk together.
Add the wet ingredients into the bowl with the dry ingredients and mix until thoroughly combined. The mixture should create more of a batter texture than a dough.
Pour the batter in your greased bread pan and bake for 45 minutes or until golden brown and cooked all the way through.
Set the bread on a cooling rack. Make sure bread is completely cooled before slicing.
Store in an air-tight container in the fridge for up to 1 week.