Who says you can’t have bread just because you can’t eat gluten? Not this girl for sure. Let’s just say I make a lot of bread around here for a family that’s gluten free. The breads I make range from kind of complicated to really easy. Today, I’m sharing a really easy recipe with you. I came up with this jewel out of a need for a quick hearty bread to go with our Sunday brunch, as well as, needing something easy that my husband can throw together when he’s needing bread with dinner. This oatmeal quick bread goes really well with a salad or bowl of soup. It has an amazingly crunchy crust on the outside with a beautifully dense chewy interior highlighted by a wholesome nutty flavor from the oatmeal. For brunch, we served it with butter and a drizzle of honey. It was delicious!
Gluten and Dairy Free Oatmeal Quick Bread
(makes about a 1 pound loaf)
- 1-1/4 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
- 1 cup Bob’s Red Mill Gluten Free Quick Cooking Oatmeal, plus 2 tsp reserved for the top
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 1/4 cup Dairy Free Butter, cold
- 3/4 cup Dairy Free Milk (I used Cashew Milk)
- 1/2 cup Egg Whites or 2 Whole Eggs
- 2 Tbsp Vinegar
In a large mixing bowl, combine the flour, oatmeal, baking powder, salt and baking soda. Mix well with a fork. Next add the cold butter to the flour mixture and cut it in with a fork until thoroughly combined and the mixture resembles a course meal. Next add the milk, eggs and vinegar to the flour mixture using a fork or a rubber spatula. Stir until well combined. Refrigerate the dough for 10 minutes while you preheat the oven to 400 degrees. Line a baking sheet with parchment paper. When the oven is ready, using the rubber spatula, form the dough into a ball and then dump it onto the parchment paper. Using the spatula, even out the dough ball to for a circle. Cut a cross into the dough and then sprinkle the top with the reserved oatmeal. Bake for 40 to 60 minutes or until slightly browned and the crust sounds hollow when tapped. Allow to cool for at least 20 minutes then slice and serve.
Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.