Gluten-Free Oatmeal Honey Bread (Soft Sandwich Loaf, Rolls & Buns)
A soft, moist gluten-free oatmeal honey bread that works as a sandwich loaf, dinner rolls, or hamburger buns. Stays fresh on the counter for days.
Equipment
- 2 4x8 loaf pans
- Scale
- Thermometer
- Bowl
- Whisk
- Spatula
- Fork
- Pizza stone *(optional)*
Ingredients
- 100 g oatmeal I process whole oats to not-quite a flour in the food processor
- 200 g white rice flour
- 100 g tapioca flour
- 50 g potato starch
- 6 g yeast
- 30 g psyllium husk powder
- 2 tsp salt 8–12g
- 10 g acacia senegal powder / gum arabic optional — makes the bread more moist, keeps it fresh for days, and adds a bit of fiber*
- 70 g nuts chopped fairly fine (optional)
- 30 g honey
- 10 g apple cider vinegar
- 20 g oil I use avocado oil
- 3 eggs
- 400 g water
- Butter or oil for greasing the pans
- Extra oats to top your bread (optional)
Instructions
Instructions
- Mix all the dry ingredients in a big bowl. Then add the water, the other liquids, and the eggs (I blend the eggs with the water with a fork, then mix with a spatula until smooth).
For a Loaf
- If making loaves, that's it — put it in a well greased/buttered loaf tin, cover with a second greased inverted loaf pan, and let it rise to the top (this is about a 50% rise, not a doubling). Any more and it still works, but things start to get wild — if it's overflowing, it's hard to stuff back in the pan.
For Rolls or Buns
- If making rolls, add 2 tsp/8g xanthan gum to the dry incredients. Let the dough rest twenty minutes, or refrigerate for an hour (or up to several days), then grease your hands and divide it into rolls. 12 rolls for dinner rolls, put in an 8x8 pan; 8 rolls for hamburger buns. Let rise, covered.
Baking
- Preheat your oven to 450°F. Cover the loaves with a second greased inverted loaf pan and pop them in the oven. I find I get an extra bit of spring if I leave my pizza stone in the oven. After about 10 minutes, turn the oven down to 400°F. Bake about an hour, until the bread reaches 210°F internally.
Cooling
- Especially if I've over-proofed, I like to cool these upside down. If it's not stuck, pull off the top pan and brush the loaf with butter or oil to keep the crust soft. Then, to cool, simply invert the bread over the other pan — I rarely have my loaves slide out (I suppose they could, but it isn't a big deal if they do, they just aren't quite as pretty). Cooling in the pan can leave the loaf a little wet when it comes out, but don't worry, it will dry out with a few minutes on the counter/cutting board.
Notes
If you use a pullman pan you can use the lid, but it probably shouldn't reach the top because you'll get a bit of oven spring. If you don't have a second pan, you can rise the dough under a moist towel and then create a foil collar to cover it in the oven — but I find this to be a lot of work.
To get fancy, sprinkle rolled oats, chopped rolled oats, or honey-buttered oats on the top crust. I don't, because my kids like the crusts cut off their bread.