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Oat Flour Yeasted Bread (No Wheat Flour)
Crispy-crust 400g oat-flour loaf proofed with dry yeast, sugar-free syrup and olive oil. Quick-rise method, 25 minutes at 220°C — a hearty wheat-free daily bread.
25 min prep / 50 min total
246 kcal
8g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 400 goat flour
- 7 gdry yeast
- 1 tspsalt
- 350 mlwater
- 30 mlolive oil
- 1 tbspsugar-free syrup
- rolled oats
for topping
Instructions
Mix 400g oat flour with 7g dry yeast and 1 teaspoon salt, then make a well in the center.
Pour in 350ml water, 30ml olive oil and 1 tablespoon sugar-free syrup and knead to a smooth dough with a mixer.
Oil a loaf tin, transfer the dough in, brush the top with oil and scatter rolled oats over the surface.
Cover and proof in a warm spot for until the dough visibly rises.
Bake at 220°C for , cool completely and consume within 3 days — gluten-free breads stale quickly.
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