Soaked Oatmeal Gluten Free Bread

Gluten Free Soaked Oatmeal Bread

The other day I really wanted some bread! But I was looking for a bread that really could deliver on nutrition as well as texture and flavor. I had been hearing from lots of people and articles about soaked grains. So, I got the idea to soak some oats and try to make a gluten and dairy free bread from them. This is the yummy result and I am so thrilled to share the recipe with you! It's great with all kinds of toppings and makes 2 small loaves. Enjoy! 

Soaked Oatmeal Gluten Free Bread: 

1 cup soaked gluten free oats (soak 1 cup gluten free oats in water (to cover) and a splash of lemon juice for 8-12 hours in a glass measuring cup)

1 1/2 cups gluten free flour mix (recipe below)* 

3/4 cup almond flour

1/2 cup ground sunflower seeds (process until fairly ground in a food processor) 

2 teaspoon yeast

2 teaspoon physillium husk powder

1 1/4 teaspoons salt

3/4 cup coconut milk (warm) 

1/3 cup honey

1/4 cup coconut oil

3 eggs

gluten free oats to top bread

Two 4x8 rectangular bread pans, greased with coconut oil

1. Place all of the dry ingredients into the bowl of a stand mixer + the soaked oats. Mix together. 

2. Warm the coconut milk in the microwave until warm to the touch but not hot. 

3. Combine the honey and the coconut oil and warm them together in a glass measuring cup until the coconut oil is melted. 

4. Beat the warm coconut milk into the dry ingredients. Add the honey-coconut oil mixture and mix well. 

5. Add the eggs, one at a time. After that, beat this mixture for about 3 minutes on high speed. 

6. Cover the mixing bowl with a kitchen towel or plastic wrap and let it rise about 90 minutes. 

7. Grease your bread pans with coconut oil thoroughly. 

8. After the mixture has risen for 90 minutes, divide the mixture between the two greased bread pans. Sprinkle the top of each with gluten free oats. 

9. Cover with plastic wrap and let rise another 90 minutes. 

10. Heat the oven to 350F. Bake for about 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean. The bread should be golden brown. 

* gluten free flour mix: 

Brown Rice Flour Blend: Mix together in a bowl with a wire whisk. Store the extra in a zip lock bag in the refrigerator. 

6 cups brown rice flour

2 cups potato starch or arrowroot starch

1 cup tapioca flour


Apple Cinnamon Overnight Oats

Apple Cinnamon Overnight Oats

Wow! I am overjoyed with the bumper crop of apples I have had this year! It has been simply amazing how many large bowls of apples have come off of my small dwarf apple tree this year. I am still making applesauce and apple slices for pies to freeze but I had to find other ways to use these beautiful apples as well. 

I love oats! I have to admit that I ate a lot of oatmeal growing up and after I grew up I decided that I would take a break from oats for a while, but now I am back. I have discovered how wonderfully versatile and healthy oats are and I just love all of the different ingredients you can add to oats to make your breakfast a star! 

I know that you will just adore these oats! Let me know how you like your oats in the comments below! :) 

Apple Cinnamon Overnight Oats: 

4-6 servings

2 cups gluten free overnight oats

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup applesauce

4 tablespoons pure maple syrup

2 cups coconut milk

1 apple: peeled, sliced thinly, then chopped into small pieces. Saute in: 1 tablespoon coconut oil, 1 teaspoon cinnamon 1 tablespoon maple syrup- (saute over medium heat for about 4-5 minutes until apples have softened a bit) 

Mix all of the ingredients together, including the sauteed apples and let sit 6-8 hours in the refrigerator, covered or overnight. You may eat these oats cold or heated up with additional coconut milk, nut milk or soy milk. 

Cultured Coconut Milk Oatmeal Muffins

Cultured Coconut Milk Oatmeal Muffins

This special recipe is dedicated to my grandpa, Harry Pedersen. These muffins in their original form were the ones that he loved. I loved to invite my grandparents over to dinner and I would always make these muffins as part of the meal. Every single time, my grandpa would eat several and exclaim how much he loved those muffins and how tasty they were. This was music to my ears and such a boost for me as a young cook/baker. 

I loved how my grandpa was the kind of person (when we stayed with our grandparents from time to time if my parents were on a business trip) who would wake up early, walk down the driveway to get the paper, make sure we were ready for school, cook up a healthy breakfast and make sure to take us to school. He was not afraid to be a caretaker, a cook, an amazing gardener and so much more. I loved all of his qualities and these muffins remind me of how much he would enjoy food and really enjoy the moments with his family. 

I changed this recipe to be gluten free and dairy free and it brings me even more joy now that I am able to offer these to everyone! I love the flavor, the delicious coconut and the texture of the muffins hot from the oven. 

I hope that you enjoy these muffins and relish them with joy as much as my grandpa did! 

Cultured Coconut Milk Oatmeal Muffins: 

1 egg

1 cup cultured coconut milk, vanilla flavor (unsweetened) (coconut milk yogurt) 

1/2 cup coconut sugar

1/3 cup coconut oil (Keep at room temperature and add in little chunks) 

1 cup gluten free oatmeal

1 cup gluten free flour mix

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

unsweetened coconut flakes to sprinkle on top

1. Heat the oven to 400F. 

2. Grease 12 muffin cups with coconut oil, or vegetable oil spray. Beat egg, stir in cultured coconut milk, coconut sugar and coconut oil. 

3. Mix in remaining ingredients, just until moistened. Batter should be lumpy. Bake 15-20 minutes, just until top springs back when touched and the muffins are golden brown.