Gluten-free Whole Grain Oatmeal Bread for the Bread Maker and a Giveaway

by autumn on March 13, 2011

This is darn good bread. After I stood over the bread maker cursing that it “better f***ing turn out,” I’m sure it was afraid to be anything but amazing. Like most great things, a couple of major disasters went into this loaf.

The first time I made this, after carefully weighing out the different flours and combining them with the wet ingredients in the bread maker, I opened the lid to find something that resembled a smashed sandcastle. After the panicked addition of over a cup (!) more water, I gave up and let the bread maker do its thing, sure that I would have a disaster on my hands. To my surprise, it was good. Really good.

I made the loaf that you see above (my second try) after a less than stellar week, which included a surprise root canal (whee!). I didn’t realize how exhausted, out of it, and just done I was until I poured the liquid ingredients of the bread directly into the bread machine, rather than into the pan. After I determined that I had not, in fact, ruined my bread maker, I somehow managed to bake this great loaf of bread.

I’m particularly proud of this bread because of what’s in it. It’s not always as easy for gluten-free folks to get as many whole grains in their diets. Many commercially produced gluten-free products rely heavily on rice flours and starches because they approximate the texture of gluten-y products much more readily. Baking gluten-free with whole grains requires a little more finesse and, in my case, cursing your kitchen appliances.

Even with how proud I was of this bread, I was reluctant to post the recipe. A kitchen scale is essential to making this bread; you’ll see below that the flours are measured in grams instead of cups. Although I’ve been baking (and canning!) with a kitchen scale for quite some time and could tell you how wonderful and necessary it is until I’m blue in the face, I know it just isn’t on some folks’ to-buy lists (or in some folks’ budgets; it certainly wasn’t in mine for a while).

So, I’m giving away one Escali Primo Digital Kitchen Scale. This one’s mine. I picked orange, but there are lots of colors. You can pick the one you like. As much as these simplify gluten-free baking, they’re essential for home canning and preserving. For a chance to win, leave a comment on this post, telling me a kitchen disaster story with a happy ending (or what color scale you’d like, if you don’t have a story). After Friday, 3/18 at 5 pm ET, I’ll randomly choose a winner from the comments. Be sure to leave an email (they’re not displayed), so I can contact you if you win. I can only ship to a US address (sorry!).

For another chance to win, you can like me on Facebook and leave an additional comment on this post letting me know that you’ve done so. If you already like me, just leave a comment here telling me so!

Gluten-free Whole Grain Oatmeal Bread for the Bread Maker
UPDATE: Please read the updated version of this recipe here

100 g millet flour
75 g teff flour
75 g gluten-free oat flour
100 g sorghum flour
50 g arrowroot starch
25 g potato starch
1 T xanthan gum
1 1/2 t salt

1/2 cup + 2 T gluten-free rolled oats
2 cups water, brought just to the point of boiling
3 T canola oil
2 T agave or honey
1 T apple cider vinegar
1 T molasses

2 eggs, at room temperature

1 packet active dry yeast

1. Put 1/2 cup oats in a large bowl. Reserve the 2 T for sprinkling on top. Pour the 2 cups boiling water over the oats. Add the oil, agave or honey, cider vinegar, and molasses. Set aside to cool while you measure and combine the flours.
2. Measure the flours. I made nice round numbers so you can use one big bowl and measure them one on top of the other on the scale.
3. Combine the flours with the xanthan gum and salt in a large bowl. Stir to thoroughly combine.
4. Just to be safe, temper the eggs and add them to the liquid ingredients. Or live dangerously and don’t temper. (You should be fine, but I don’t want anyone making scrambled egg bread on my watch).
5. Pour the liquid ingredients into the bread maker pan.
6. Without stirring, gently pour the dry ingredients into the pan, on top of the wet. Make a small well in the center of the dry ingredients and  dump in a packet of active dry yeast.
7. Process in a bread maker on the basic or gluten-free setting (if you have it). If you can select loaf size and darkness, use 2.5 lb and medium. Use a spatula to scrape down the sides near the end of the first knead cycle. Just before it begins to bake, sprinkle the loaf with the remaining 2 T of oats.
8. Allow to cool completely and enjoy!

1 Emily March 15, 2011 at 2:32 am

The quince meyer lemon jam currently on my blog was a big kitchen disaster that I didn’t expect to turn out. Originally membrillo, it never quite set up and I didn’t package it correctly. I expected it to spoil before I could attempt to fix it up.

2 Meg March 15, 2011 at 3:16 pm

When I was a little girl, I tried to make these chocolate oat refrigerator cookies. You basically cook oats, chocolate, sugar, and some kind of fat (I think – it was a long time ago) together, then drop onto wax paper and put in the fridge to harden. The thing is, I cooked it too long and some of it burned. I was heartbroken.

However, my mom helped me out – she took out what hadn’t burned (and what didn’t taste burned) and mixed it with whipped cream, so it was this sweet chocolatey mixture suspended in clean whipped dairy – we ate it like pudding and it was delicious!

Other than that, I’ve had terrible luck with sourdough. Last weekend, though, I made a great loaf. Patience is the key!

3 Dulcinea March 15, 2011 at 3:56 pm

It had been a long time since I had made a souffle (er, high school), but I thought I remembered the recipe more or less. (Okay, you know where this is going.) I decided to wing it for my husband’s first souffle experience … 1-1/2 later, every pot in the kitchen dirty (I only had three including the sauce pan – we had just moved, don’t ask), I pulled … a flat blob out of the oven. I had even managed to somehow burn the edges too. So, the happy ending? My husband is such a great guy that he told me he was sure we could still eat it, chewed around the burned bits, AND told me it was not bad. (Yes, I’m keeping him.) Even better, I have since found my original parmesan souffle recipe and I’ve made it again, with FAR better results (how could it be worse?). (And I would love the chrome, white or warm red Escali!)

4 nicole March 15, 2011 at 4:18 pm

I like the blue scale, if such a scale exists in blue. I hope you pick me to win. There’s my happy ending.

5 Autumn March 15, 2011 at 6:37 pm

my kitchen disaster took place over the course of 2 thanksgiving seasons. my son can’t eat eggs, but as wee 1-1/2 year old loved sweet potatoes, so i thought ‘How terrible that he won’t be able to enjoy a sweet potato or pumpkin pie at the holidays!’ and set myself to learning to make one. the first year, i made at least 3 different eggless pumpkin pies… some from eggless recipes and some with egg replacer. none of them were all that great. my first attempt was baked for at least twice the recommended time & still wouldn’t set up. the second & third, sort of set up, but didn’t taste all that great. not bad, but just sort of meh. and i don’t like to settle for meh, not even when it comes to eggless. unfortunately, i had to bring one of the meh pies to thanksgiving b/c i promised a pie, wanted one for my son, and wasn’t able to do any better. of course – OF COURSE – he had absolutely NO interest in it. zero. zip. zilch. no one else really ate it either b/c there was a wide selection of perfectly good egg-filled pies. boo!
the following thanksgiving, i was thinking about pumpkin with much trepidation — like i knew that i had to perfect it, but was afraid that i never would. but then i was flipping through the newspaper coupons, of all places, and saw a recipe for pumpkin pie that called for very few eggs. i took that recipe, doctored it up with a few best practices from others, and voila! it was PERFECT!! it was just what i wanted and, honestly, if i didn’t tell, you wouldn’t know it was eggless. the best part, was that my little one, completely loved it! so that made it even extra rewarding!

6 Angie March 15, 2011 at 7:06 pm

Most things end in disaster in the kitcgen for me, lol! I would love a black scale!

7 Katie March 16, 2011 at 10:02 pm

So, this one time, I was making taffy out of a “cooking for kids” cookbook. I was 11. I decided it would be a great idea to make it in the microwave (one of the options). I stuck it in there, set it to cook for 16 minutes, then went to the other room. It wasnt until I noticed a toxic looking yellow smoke coming from the kitchen that I thought there might be a problem!
Without putting out the fire, I ran around the house setting up fans and covering my face with a towel to breathe. My mom finally came home and saved the day by actually putting out the fire!

Happy endings: I learned to watch things I put in the microwave, I did not burn the house down (near miss!), and my mom didn’t even yell. She laughed.

8 Vickie Martin March 17, 2011 at 4:34 pm

So glad Gluten Free Girl strongly recommended the scale. I finally baked a loaf that tasted like real bread. I got a non digital scale for 5.00. It works 🙂

9 Julia March 17, 2011 at 6:58 pm

I have disasters pretty much every week, but I always eat them! It’s rare that I’ll ever throw something out. They always seem to have a pretty tasty ending. : )

10 Wendi March 18, 2011 at 2:10 am

I would like a chrome scale.

11 Wendi March 18, 2011 at 2:11 am

like you on FB (Wendi N)

12 Dawn March 18, 2011 at 3:00 pm

I would adore the scale. Any color, I am teaching my kids to bake and a scale would make it so much easier, we went gluten free 5 months ago.

13 Jeff Rogers June 18, 2011 at 5:13 pm

I’ve never used a scale… but then again, my cooking skills are arguably just good enough to keep me from starving.

I’m a big fan of making my own bread however… I use my bread machine to mix everything, then I take it out and put it into a bread pan to bake in the oven. I just dislike the ‘bread machine paddle holes’ and weird loaf shapes of my bread machine.

I think I’m fortunate not to be gluten intolerent, since I do like good homebaked bread!

14 Noah December 29, 2011 at 4:48 pm

I really like the photo you took of our Primo scale. Good job!

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