Gluten-free, Vegan Oat Bread

I find that eating a lot of wheat makes me completely inflamed (I look like the Michelin tire man after a few days) and, after several days of consumption, I’m dead tired every time I eat it. I’m not gonna lie. I love bread. I love pasta. I love pastries; namely chocolate croissants! And the truth is, no matter how much better the quality gets as the years pass, none of these culinary staples will ever taste as good in the gluten-free version. BUT! They can taste delicious in their own right. It’s like Dominos. It’s NOT pizza. But it really serves its purpose when you’re in your 20s, in a loft in TriBeCA, stoned off your ass and suffering from the munchies. Anyway, you get me.

So back to the bread. OhEmGEEEEEE! It is really good. I mean, REALLY good. The key is the coconut milk and, believe it or not, the apple cider vinegar. The ACV helps with the rising of the dough.

The beauty of gluten-free breads is there really is no need to knead. Your dough should be somewhat wet. Thicker than muffin batter but wetter than cookie dough. You’ll be amazed at how simple this is. Go for it!

Dry Ingredients

2c Gluten-free Oat Flour
3/4c White Rice Flour
1/2c Tapioca Starch
1 pkg Active Dry Yeast
Some rolled oats to sprinkle on top (optional)

Wet Ingredients

2c Coconut Milk (heated to lukewarm)
1/2c Warm Water
2 tbsp Maple Syrup
1 tsp Apple Cider Vinegar

Place yeast, maple syrup, and warm water in small bowl and let sit for a few minutes.

Mix together all other dry ingredients. Make sure your flours are room temperature if you keep them in the refrigerator (which you should do with flours if you don’t use them often).

Add the coconut milk and yeast mixture to the dry ingredients. Stir until fully incorporated.

Grease a standard loaf pan or 8 x 8 baking dish and add a sheet of parchment across the bottom and up the sides on only two sides. Fold the edges over the sides of the pan. This will help lift the loaf right out of the pan when out of the oven. Pour your batter into the pan. Use a wet spatula to spread the batter without it sticking. Cover and let rise for an hour or until the dough has doubled in size. I usually heat my oven for a few minutes on the lowest heat and place the covered dish in the warm oven. Don’t let it get too hot otherwise you’ll ruin your bread. You should be able to comfortably touch the racks. Make sure the dough doesn’t rise beyond the edges of the pan. Sprinkle with oats, if you desire, and gently press them down into the dough.

Heat oven to 350º and place a dish of hot water in the bottom rock.

Place your pan on the middle rack and bake for 45 - 50 minutes. The bread is ready when you can smell it wafting through your kitchen and the top is nice and browned.

Remove from the oven and allow to cool for at least 15 minutes. Lift your bread by the parchment and place on a cooling rack. Smother it with whatever you fancy; savory or sweet. Ahhhhhh! You are most welcome!