Homemade Gluten Free Bread

Ok- so in my last post, I told you all that I am eating as little gluten as possible.  Which means that I REALLY miss my mom's homemade bread.  But- being the experimenter that I am, I attempted mom's Best Bread in the World recipe- gluten free!  I halved the recipe (just in case it didn't work out!) and went at it with gusto!! :)  No one will ever be able to accuse me of being timid in the kitchen!! (Especially if they read this blog!) ;) :)

So, here's what I did (this is a half recipe- it makes one loaf):

1/2 C rolled oats
1 1/2 tsp salt
1/4 C honey
2 Tbsp butter, melted
1 1/2 pkgs yeast (3 3/8 tsp)
1/2 C oat flour
1/8 C potato starch
1/8 C tapioca flout
3/4 + 1/8 C White Rice flour
3/4  + 1/8 C brown rice flour
(The total amount of flour should equal 2 1/2 cups)
1 beaten egg yolk and sesame seeds (for top of loaf before baking)

Pour 1 C boiling water over oats in a large bowl.  Stir in salt, honey and butter.  Set aside to cool.
Meanwhile: Dissolve yeast in 1/6-1/3 C luke warm water; add yeast mix to cooled oat mixture- stir well.  Gradually stir in flours; knead about 10 minutes until smooth and elastic (you might want to omit this step- I think it helps if you DON'T knead gluten free breads); return to greased bowl.  Cover and let rise for 1 hour (I'm going to try a couple hours next time).  Punch down.  Shape into a loaf and place in greased loaf pan.  Allow to rise until dough just reaches the top of the pan.  Brush with beaten egg and sprinkle with sesame seeds.  Bake at 350 for 35-40 minutes.

I have done some research since I made the bread, and found that if you don't add any xanthan or guar gums to your breads, you can use a slurry made of flaxseeds and chia seeds.  I am going to try this method next time I make bread, and I'm also going to play with some different types of flour.  The rice flour has a very different texture than other flours.  So, we'll see how the next loaf turns out!  Until then-

Enjoy! :)