This is a pretty hearty bread, and I think I'll make it again. It's a high-fiber take on the wonderful Gluten-Free Beer Bread, which is light and fluffy (although it was my first post here, so the photos didn't quite do it justice!). However, I think the amounts of each flour could use a bit of tweaking-the bread was a bit dense for my taste. For a heavy flour like oat bran, perhaps it is worth using less than when using, say, regular oat flour. Or maybe using more baking powder, etc. would do the job?
To make this loaf, I used:
- 2 1/4 cups oat flour
- 3/4 cup of oat bran/regular oat mix
- 1 bottle beer (you can use a gf beer for a gf loaf)
- 2-3 tablespoons baking powder
- Sugar, salt, and cinnamon (or other spices) to taste
- Preheat oven to 350.
- Combine dry ingredients and fluff with spoon.
- Add beer to dry ingredients and stir until lumps are dissolved.
- Taste batter and adjust seasoning if necessary. You'll want the batter to be on the sweet and salty side, as some of the sweetness/saltiness is lost in baking.
- Pour into greased loaf pan (or pan lined with aluminum foil) and bake for 50-60 minutes, or until tester comes out clean.
For a basic - and amazing - GF oat bread recipe, check out our original GF beer bread and GF blueberry oat bread! These loaves come out nice and fluffy and yeasty!
beer bread and blueberry bread!