Oat bread is a delicious gluten free breakfast or brunch option that’s easy to make at home. Pannekoeken It has a tender, fluffy texture and deliciously satisfying flavor. It also is great as a snack or a quick treat on the go.
Oats are high in fibre and a good source of calcium, magnesium, iron, potassium, copper, vitamin B6 and phosphorus. They are also low in fat, cholesterol and sodium.
If you have celiac disease or gluten sensitivity, it’s important to look for oat bread that is labeled gluten-free. These breads must be less than 20 parts per million of gluten to be considered safe for those with these dietary restrictions.
This oat bread recipe is made with a blend of all-purpose flour and certified gluten free oat flour. It’s made using the same method as making muffins, with no yeast. It’s a quick bread, so it takes just a few minutes to prepare. Then, you bake it in a loaf pan and slice into thick slabs that you can enjoy with butter or your favorite jam.
The ingredients in this oat bread are simple and you likely already have them in your pantry. You’ll need whole rolled oats, oat flour, baking powder, salt and milk or water.
Aside from being a tasty option for breakfast or brunch, this oat bread is an excellent source of protein and healthy fats. It’s also a great choice for people with diabetes, as it has a low glycemic index and helps control blood sugar levels.
It’s packed with vitamins and minerals, including vitamin C, which is essential for immune function, eye health and bone health. Oats also contain fiber, which can help lower blood pressure and reduce cholesterol levels.
This oat bread is rich in b-glucan, a natural polysaccharide that can help to reduce your risk of heart disease and stroke by lowering your cholesterol level. It can also lower your risk of developing inflammatory conditions like arthritis and irritable bowel syndrome.
The molecular weight of oat b-glucan reduces during baking, so it’s important to keep this in mind when preparing oat bread recipes. This is because oat b-glucan may become more soluble when it’s baked in a dough, which can cause gas retention and a decrease in its volume.
To minimize this effect, it’s important to use oat flakes in place of some of the wheat flour when baking oat bread. You can add oat flakes up to 20% of the total oat flour content in your recipe.
When you’re using oat flakes, you should measure the oat flakes by scooping them with a measuring cup and then sweeping the flour to evenly cover the oat flakes.
This way you’ll get an accurate measurement of the amount of oat flakes needed to make your oat bread. You can also use this measurement when determining the amount of flour in your recipe.
To make this oat bread, start by blending 2 1/2 cups of whole rolled oats into a fine flour. Then, add the remaining liquid ingredients and mix until smooth. Once mixed, pour into a greased 8X4 pan and bake for 50-55 minutes. Then, let it cool before slicing and serving.
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