You won’t believe how easy and delicious Marvelous Miracle Honey Oat Bread is to make! Everyone wants this fabulous gluten and dairy-free bread – especially when it is hot and fresh out of the oven! This bread is crisp and crunchy on the outside, tender on the inside and tastes heavenly when you slice and serve it while it is still warm. Slather a slice with butter (or a dairy-free spread) and a wee bit of honey or jam… oh my… your first bite will be a moment of pure, unadulterated “Bread-Heaven Happiness!”
Now I must warn you, precious friends, that you might think you are dreaming when you take your first bite of my newest creation, Marvelous–Miracle Honey Oat Bread. Well, quite frankly I can’t blame you, because this bread is nothing short of a miracle! Now you have every right to ask, “What’s so miraculous about THIS particular bread?“ Well, let me tell you…
- Number 1: Homemade bread has never been so easy to make! In fact, Marvelous-Miracle Honey Oat Bread takes about seven minutes to mix up and pour into your baking pans (and that’s if you’re moving really s-l-o-w-l-y).
- Number 2: Not only is this high-fiber bread both gluten and dairy free… (pay attention now!) It does not contain xanthan gum or guar gum. No xanthan gum? Zero? How can this gluten-free bread stay together and not fall apart? Well, Whall-la! Like I told you… it’s a MIRACLE!
- Preheat oven to 375 degrees.
- Grease three 5½”x 3″x 2″ mini-bread pans
2 1/4 cups gluten–free oat flour
1/4 cup tapioca flour
1/4 cup arrowroot flour or potato starch (not potato flour)
1/4 cup millet flour or sorghum flour
1/4 cup brown rice flour
1 1/2 teaspoons sea salt
1 tablespoon baking powder
2 large eggs
3 tablespoons honey
1 bottle gluten-free beer (12 oz.)
Gimme Gluten Free Method:
- Be sure your oven is preheated (it takes about 15 minutes for an oven to fully pre-heat)
- And your pans are greased before you begin!
1. In a medium size bowl, whisk the dry ingredients together until thoroughly mixed. Make Ahead Note: You can do this days before. Pour the mixed dry ingredients into a freezer bag or a tightly covered container until you are ready to make bread.
2. In a LARGE mixing bowl, beat the eggs and honey together until frothy with a whisk.
3. Slowly add the beer, whisking gently; it will look lovely and foamy. Immediately, dump in the dry ingredients and whisk just until smooth and combined. Spoon the batter into the greased mini-pans; smooth the batter evenly in the pans.
4. Place the mini-pans on a baking sheet so they don’t get knocked over in the oven; plus they are easier to remove after they are baked. Bake 35-40 minutes or until golden brown and done. The edges of the bread will start to pull away from the pans. Let cool 4 minutes. Gently run a knife around the edges to loosen; turn upside down and give the pans a little pat. Turn the bread right side up and let the loaves cool or slice and enjoy immediately. (Go for it!) Serve with butter (or a dairy-free spread) and honey or jam.
- Baking Pans: I recommend using mini-loaf pans to make this bread rather than one large loaf pan. For one thing, you get more slices (hooray). And for another thing, you get less calories. Let’s face it, when we want two pieces of toast (this bread makes THE BEST TOAST) we‘re gonna eat two pieces of toast. So make your loaves little and double your pleasure for less calories!
- Sandwiches: This bread, toasted, makes delicious open-face sandwiches ~ Sliced chicken, tuna… whatever. So good, so easy.
- Snack/Breakfast: Serve two buttered slices of toast with a mug of hot chocolate (made with dairy free milk) ~ Wonderful!
Why does this bread taste like a homemade yeast bread but doesn’t contain any yeast?
- Even though Marvelous-Miracle Honey Oat Bread tastes like a traditional yeast bread; it doesn’t contain dry yeast or need to rise like a traditional yeast bread does because the beer contains natural yeast. The gluten-free beer gives this bread the homemade, yeast bread flavor and aroma.
I want to try this gluten-free bread, but I‘m not gluten-free. Do I need to use gluten-free beer and gluten-free oats for good results?
- No. You can use regular beer and regular oat flour and get “marvelous” results! Thanks for asking!
How come this gluten-free bread doesn’t fall apart? I thought gluten-free bread needed xanthan or guar gum to stay together. Is it really a miracle?
- Yes, it is a miracle! (Hee hee!) Actually… the oat flour is what holds the bread together and makes the addition of xanthan gum or guar gum unnecessary. I found this out quite by accident when I was baking and realized I was out of xanthan gum! Eeek! What should I do? I added more oat flour and decreased other flours and was happy to see that the bread not only rose well but held together and tasted fabulous!
- Another flour that doesn’t need xanthan gum to hold things together when baking is almond flour. If a recipe uses a large proportion of almond flour, generally the addition of xanthan or guar gum is unnecessary.
Why do you use so many different flours in this recipe?
- In gluten-free baking if only a few flours are used, the results end up “flat tasting.” (You’ve tried those other breads before!) I have found that the texture, flavor and nutrition of gluten-free bread is amazingly delicious when using a variety of flours.
- Now, listen! It’s time that you, your family and friends go for flavor because; well… because… you’ve been good this year!