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1 kg bread

Prep time:

5 hours rest + 1.5 hours

Time to bake

1 hour

Good for:


Oat sandwich bread

Borrowed and adjusted from the book Gluten free baking, Make this wheat free or completely glutenfree. It dries out quickly hours, so east fast or toast.

Great for sandwiches and toasting and this is also the one to use for my spicy french toast

You need sourdough for this bread. See separate recipe.


For the sponge:

200 g sourdough starter.
100 g brown rice flour
100 Rye if you can tolerate- otherwise use Buckwheat or chestnut
75g Glutenfree oat flour
60 g Glutenfree oats soaked in 200 g milk and warm water for 1 hour
25 g ground but coarse linseed or use whole
250 g tepid mix of milk and water

For the sourdough:
4 g of quick-dried yeast
100 g maizena/corn starch or potato starch
60 g butter- used salted, melted and left to cool
2 large egg whites
2 tsp psyllium husks or chia seeds if you prefer
1 tsp liquid petin-I use rice vinegar instead due to allergy

7 g sea salt

a handfull of oats, ground linseed or poppy seeds, which is what i use


Step 1

Mix all the sponge ingredients and leave in a warm place covered with plastic foil for 3-6 hours until it has risen a little. Leave no less than 3 hours and you can leave in a cool cellar or fridge overnight, but then you need extra time to warm up to room temperature before continuing.

Step 2

Add the yeast to the mixing bowl and leave for 15-20 minutes.

Then add remaining ingredients. Mix very well and pour into baking form (use large bread form 1 kg and line with baking paper, if not teflon)

Step 3

Leave to raise in a warm place uncovered for 1 hour or until risen with by about 1/3. You can leave it an extra 30 minutes IF you use oats and rye, but do not leave too long because you will risk to have a hole in your bread.

Preheat the oven to 230 g. at the same time place a roasting tray on the bottom shelf of the oven. Boil 1.5 liter of water.

Step 4

when oven ready very gently move the bread to the middle of the oven. Immediately add the boiling water to the baking tray underneath and close the door.

Bake for 20 minutes.

After the first 20 minutes lower the temperature in the oven to 200 g and bake for another 45 minutes. Do not open the oven door or take out the water at temperatur the changing stage. You can cover the bread with foil after 30 minutes of baking and remove the foil again 10 minutes before finish i you are worried it will be too dark. I seldom do this in my oven.

Step 5

The loaf is ready when it has eased away from the edge of the tin and sound hollow when you gently tap it. Leave it in the tin for 10 minutes and then leave to cool completely on the rack. If it does not feel quite firm on the sides after the 10 minutes, you can pop it back in the oven without the tin for 10 minutes at 180 degrees celcius.


You can adjust the different types of grain and flour depending on your allergies- i have noted some of the alternatives in the recipe. I am sure there a more.

The butter should NOT be avoided. This helps this bread stay moist. This is our bread toasted with a slice of cheese! Great for french toast and using in the shrimp cake recipe. Enjoy!

It gets very dry after the first few days, so i cut the bread in half and wrap the one half in plastic wrap and a closed plastic bag and leave in the fridge. That way i avoid to constantly expose the whole bread to the air, when cutting a slice. It also means I can have good bread for 4-5 days, before i need to use it for breadcrumbs.

Finally remember you can make your own gluten-free oat ‘meal’ by using your blender and gluten-free oats. Just pour them in and run the blender until they the decided consistency.

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