In our second installment of holiday recipes I bring you Gluten Free Agave Oat Bread. This is one of my favorite homemade breads. Its soft, fluffy, chewy and no kneading is required! This bread makes one mean peanut butter and jelly sandwich, tastes amazing as french toast in the morning and can dried and used as croutons or even stuffing!
One of the best things about this bread is that it requires no kneading and only one rise. First start by combining all the dry ingredients in a large mixing bowl. In a separate bowl add your eggs and warm water and stir together. Melt the coconut butter in a small bowl. I use the microwave for about 20 seconds, and add it to the egg and water mixture. Pour the wet ingredients into the four mixture and pour in the agave nectar. Stir until very well combined, about 3 minutes by hand. The dough will resemble more of a batter.
Pour the batter into a greased 10 inch loaf pan and let rise for about 45 minutes. Pre-heat the oven to 350 degrees. Sprinkle some spare oats on top of the batter and bake for 45 minutes. Enjoy!
- 3½ cups oat flour
- 2¼ teaspoons active dry yeast
- 1½ cups warm water ( around 70 degrees)
- ¼ cup melted coconut oil (or olive oil)
- ¼ cup agave nectar
- ½ cup tapioca starch
- ½ cup brown rice flour
- 2 teaspoons xantham gum
- 3 eggs
- 1 teaspoon salt
- In a mixing bowl combine oat flour, active dry yeast, tapioca starch, rice flour, xantham gum and salt.
- In a separate bowl add coconut oil and melt in microwave, about 20 seconds, and combine with flour mixture.
- Add in eggs, agave nectar and warm water. Stir by hand for about 3 minutes making sure everything is well combined. The dough will resemble more of a thick batter.
- Oil a bread loaf pan and pour in dough. Sprinkle top of loaf with a ¼ cup of oats.
- Leave and set to rise for about 45 minutes - 1 hour, the dough should double in size.
- Preheat oven to 350 degrees.
- Place bread on the center rack of the oven and bake for 45 minutes.
- Place bread on a wire rack to cool