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!
Okay, okay! I know you want to make this yummy bread ASAP (as soon as possible) so here’s the recipe!
Marvelous-Miracle Honey Oat Bread
- Preheat oven to 375 degrees.
- Grease three 5½”x 3″x 2″ mini-bread pans
Ingredients:
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 – light not dark beer or ale (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.
LYNN’S NOTES:
- 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!
I love cooking with oat flour, and the addition of the beer sound tasty, but does it really need 2 kinds of starch? I understand if you can’t have gluten, you usually eat food substituted with these starches. I don’t have a gluten problem, but I know how bad gluten can be on our health. Have you ever used pysllium fiber to hold bread together? I haven’t yet myself, but I love the idea, (no carbs) I’m most likely still gonna try this bread. I wanna ask, why the 2 different starches? Can I use one in the place of the other? Can I use corn starch, which I really wouldn’t want to do, but just curious. I’ve seen so many recipes using these starches, and just passed they by, but I really want to make your bread. Can you eat it as a sandwich ? Sorry so many questions, I’m really happy to find you recipes. Thanks so much.
Hi Carol!
Oh how lovely it is to have you here! Welcome! I’m so glad you found my blog!
All the Gluten-Free flours help to round out the flavor so you won’t have a “flat tasting” bread. Here is the purpose of the starches: The tapioca starch gives a great texture – a bit of elasticity. The arrowroot or potato starch give moisture and lightness to the bread. If you desire to use cornstarch, I would use it in place of the arrowroot or potato starch. I think the tapioca flour is necessary, since it helps give elasticity to the bread.
Yes, you can use this bread in a sandwich. It is lovely toasted, too… so good!
Pysillium Fiber: I quit using pysillium because I did not feel well with using it. (Who knows why, but that is how it is.) I do use quite a lot of Golden Ground Flaxseeds though in my recipes! I love them because they are so high in fiber. Check out my Honey Raisin Flaxseed Muffins!
Thank you for writing Carol! I hope, I answered all your questions! Big hugs to YOU!
Hi Ms. Green!
Well, my honest answer for egg-substitution is this: I am still learning how to do egg-substitution myself! Substituting eggs can be a bit tricky, for sure!
I think I would try substituting like this:
Add ONE flax egg. Then to replace the other egg, I would add 3 tablespoons of plain applesauce and 1/4 teaspoon of baking soda.
Now I haven't tried this yet… but that would be what I would try. Please let me know what you decide to do and how it turns out for you! I hope your bread turns bout truly delicious!!! And thanks so much writing!!!
It is fun learning together, isn't it? HUGS!!! Now remember to let me know how this turns out for you!
Baking Smiles, Lynn
Hi,
Looks good. Can I use flax eggs instead of regular eggs? Thanks.
Hi Erika!
You can make substitutions. However, you will get a different bread. This gluten-free bread needs all the different gluten-free flours to get the best flavor and texture. If you use only two or three flours, the bread will taste dull and flat; also the texture will be different.
I hope this is helpful!
Happy Baking, Erika! Lynn
Hi there,
I'm trying to find a good recipe for a yeast bread without using wheat flour and this recipe looks amazing! I'm curious about several things though–can you sub additional brown rice flour for the millet flour? And could I sub the tapioca flour and potato starch for cornstarch?
Hi Juanita!
Thanks so much for writing!!
Almond Flour: I have found that baking bread with a predominant amount of almond flour produces a heavy, dense (but delicious) loaf of bread, quite different in texture from a normal yeast loaf of bread. (I will post a recipe of bread made with almond flour when I'm happy with the texture – it's not quite"there" yet.)
I don't believe that apple cider will work well for two reasons:
#1 There is no yeast in apple cider. The yeast flavor in the gluten-free beer makes this bread taste like a real loaf of yeast bread.
#2 The carbonation in the beer causes the bread to rise happily and apple cider wouldn't do that.
I did check and there is a brewery in South Africa that is beginning to produce a gluten free beer! It's called O'Brien Beer. You could check that out!
Note: The alcohol bakes completely out making this bread non-alcoholic; so don't worry, you will not get drunk on this bread! (I'm not a beer-drinker myself, but I sure do love BAKING with beer! It's awesome!)
Now, if you wanted to experiment with something non-alcoholic… you could try baking with a sparkling apple juice, but you would NOT get the flavor of a yeast bread, but you just might create a new, yummy quick bread! (We never know until we try!) Hmmm… I would probably add cinnamon and some diced apples… Oh, my mind is going "amuck" with the possibilities… 🙂
Juanita, Let me know how your non-alcoholic baking experiment turns out, should you choose to try it!
Hope this helps!! Big HUGS to YOU!
There is nothing like the smell of fresh baked bread!
So can the entire amount of oat flour be replaced by almond flour with good result?
You don't get gluten-free beer here. Do you think something like apple cider would work? Any suggestions for a liquid that is non-alcoholic?
Pre-thanks 🙂