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Super Soft Oat Bread - Gluten Free and Lactose Free
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Super Soft Oat Bread
By Luciene Marques
Gluten Free and Lactose Free
yeast sponge
7g instant dry yeast
1 tsp rice flour
1 tbsp sugar of your choice
Mix
3 tbsp warm water
Mix, cover and reserve
2 eggs
knock and book
6g xanthan gum
30 ml of olive oil
mix and book
mix and dough
250 g of whole oat flour (you can use the regular one if you prefer)
100 g of white rice flour
50 g of sweet starch or cassava starch
10 g of chia seeds
½ cc of salt
5 g chemical yeast
1 tbsp brown sugar (optional) I used to flavor and color the bread
Mix everything and add:
yeast sponge
beaten eggs
Take it to the mixer or keep it by hand
Add water little by little. In total, I used 400 ml of water (pay attention to the point of the dough. Some flours incorporate more water than others. In addition to the whole oat flour, I used chia seeds that need water).
Add:
1 tsp of apple cider vinegar
Olive oil with xanthan gum
Beat to embed and observe the dough point.
Transfer to a greased and sprinkled with rice flour
Shape: 11 x 25 x 7 cm
Model with the help of a wet tablespoon
Decorate with fine oat flakes.
Cover and let it brew for 30 to 40 minutes
Preheat the oven to 200°C
Take it to the preheated oven at 200ºC for 30 minutes and cover with aluminum foil to finish cooking for another 10 minutes but do the toothpick test. Ovens often work differently depending on the type and brand.
remove from the oven
Remove the bread from the sides of the pan using a spatula.
Unmold and let cool on a grid.
Prefer to let your bread cool on its side and 15 minutes later, turn it over to the opposite side. This will prevent it from going down. This bread rises well and is very soft. When it's still hot, it gets wet and can end up lowering if it's in the right position.
Here's a tip for you that you can use with all the breads you make.
Only cut after cold.
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