Gluten-Free Maple Oat Bread

Gluten-Free Maple Oat Bread

Makes 1 9 x 5” loaf

Ingredients:

1/2 cup white rice flour
1/2 cup tapioca flour
3/4 cup sorghum flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 egg whites
1/4 cup canola oil
1/2 cup maple syrup (the real kind, not Aunt Jemima!)
3 tbsp. packed brown sugar
1 1/2 cups soy milk blended with 1 tbsp. vinegar
1 cup regular or quick rolled oats
1/3 cup finely chopped pecans or chopped dried cranberries (optional)

Preheat oven to 350 degrees F. Lightly spray a 9 x 5” loaf pan with cooking oil. In a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk together until blended. In a medium bowl whisk the egg whites with the oil until smooth. Whisk in the maple syrup, brown sugar, and soured soy milk. Stir in the oats. (Add pecans or dried cranberries.)

Add wet ingredients to dry and stir with a wooden spoon until just combined. Pour into pan, smooth top, and bake until golden brown and a tester inserted into center of loaf comes out clean, about 1 hour. Cool on rack in pan for 10 minutes, then turn out of pan onto rack and cool completely before slicing.

Note: If you don’t need to make this gluten-free, you can use 1 ¾ cups all-purpose unbleached white flour instead of the white rice, tapioca, and sorghum flours. Or you can use 1 ¾ cups gluten-free all-purpose flour (such as Bob’s Red Mill brand, etc.) if you don’t have the three GF flours mentioned.

The loaf that I made came out very crumbly with the combo of flours I used, but I love the sweet taste that the sorghum flour adds, so I can deal with the crumbs. :-)

Yum! I love the flavor and texture of this bread.