Wheat-Free Batter Bread

My prince said this reminded him of the Pepperidge Farm bread he had every so often as a child. This recipe was adapted from:

1 cups brown rice flour, preferably super-fine grind
1¼ cup oat flour (I put oatmeal through the blender)
5/8 cup (1/2 cup + 2 Tbsp.) tapioca starch/flour
3/8 cup (1/4 cup + 2 Tbsp.) potato starch
2¼ teaspoons yeast (1 packet)
2 tsp. xanthan gum
1 tsp. salt
2 large eggs, room temperature
1 tablespoon honey
¼ cup soy oil
1¼ cups water (or milk or milk substitute), warmed to 110 to 120 degrees

1. Prepare a 9-inch bread pan (or an 8-inch bread pan and 3 muffin tins) by
greasing well and dusting with oatmeal. THIS IS EXTREMELY
IMPORTANT! If you don’t you won’t get the bread out of the pan.
Set aside.

2. Place dry ingredients into the mixing bowl of a mixer. Mix on low for a
few seconds just to combine ingredients.

3. In separate bowl, whisk the wet ingredients.

4. Add the wet ingredients to the dry ingredients and mix until combined.
Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick (sticky) cake batter.

5. Spoon batter into prepared pan(s). This recipe makes a 9-inch loaf or an 8-inch loaf plus 3 dinner rolls. To make the rolls, use a large ice cream scoop to portion the batter into 3 standard-size muffin cups; then spoon remaining batter into the 8-inch bread pan.

6. Let dough rise in a warm place for approximately 40 minutes or until
nearly doubled in size. Preheat oven to 350 degrees.

7. Place pan(s) in preheated oven and bake for approximately 30 (for rolls) to 40 minutes (for loaves). Bread is done when internal temperature reads 200 degrees on an instant-read thermometer.

8. Cool bread in pans for 10 minutes. Remove from pans and cool on a rack.

2 Responses to Wheat-Free Batter Bread

  1. Nan Betz says:

    I’m trying this! Yum!

    • It is delicious :). My more recent variation of the recipe cut the rice flour & tapioca starch back to 1/4 cup each, increasing the oat flour to 2 cups & the potato starch to 1/2 cup. I also used coconut oil instead of soy. It’s good either way–depends which starches & oils you’re more motivated to avoid (& i think the rice flour makes it dry out more once it loses that “just out of the oven” flexibility).

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