Oatmeal Flax Bread

A Hearty and Allergy-Free Recipe

Whether it’s allergies, intolerances, or other dietary issues, it seems like just about everyone has tummy troubles these days. Since I can’t have yeast, wheat, eggs, and a multitude of other ingredients, I rarely eat baked goods unless they’re homemade or allergy-free.

Over the past month while experimenting with what AI could do with my food restrictions, I came across this recipe and found it hearty and delicious. You won’t get an airy high rise on this bread, but it tastes good, and it’s not too dry or crumbly.

I’m so thankful for the options available to us today. This Oatmeal-Flax Bread is easy and fast to make (Writers need quick snacks!). Give it a try this fall when you crave something cozy and filling. It makes great broiled cheese toast or is delicious with jam.

 Oatmeal-Flax Bread

1 tablespoon of lemon juice or vinegar PLUS dairy free milk to equal 1½ cups. Let rest.

2 cups of gluten-free, all-purpose flour*

½ cup of oat flour

½ cup of ground flaxseed

2 teaspoons of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

2 tablespoons of olive oil**

2 tablespoons of honey

Preheat oven to 350 degrees with a dish of hot water on the bottom rack. Line a bread loaf pan with parchment paper. Mix dry ingredients. Mix wet ingredients with the milk mixture added last. Stir the wet ingredients into the dry ingredients by hand until well blended and a thick batter forms. (It should be thinner than bread dough but thicker than pancake batter.)

Turn batter into bread pan with a greased spatula and smooth over the top. Immediately insert into the center of the oven and bake 40 minutes, removing the dish of hot water after the first ten minutes.

When golden brown, remove from oven and cool ten minutes. Remove bread from pan, peel off parchment paper, and cool. Slice when completely cool and store in refrigerator. 

 

*I use King Arthur’s Gluten-Free Measure for Measure flour.

**I use butter-flavored olive oil from Branch & Vine.