Oat Bread Recipe. Needs work.

[Cooking4Fun]

Use oat milk instead of cow's, and and some kind of one for one measure gluten free flour. This one has no wheat flour whatsoever.
View attachment 73001 View attachment 73000

Would oatmilk do it? The recipe said buttermilk so the fat content would be very different?

 

[dragnlaw]

The fat content will definitely be changed as will the overall taste. I would stick with buttermilk if it is not a problem with their diet.

 

[Sir_Loin_of_Beef]

Would oatmilk do it? The recipe said buttermilk so the fat content would be very different?

The fat content will definitely be changed as will the overall taste. I would stick with buttermilk if it is not a problem with their diet.

au contraire mon amis. You can substitute oat milk for buttermilk, especially in baking recipes with baking soda. Just whisk together 1 cup almond milk and 1 Tbs apple cider vinegar and allow to sit for 10 minutes to curdle.

 

[dragnlaw]

I didn't say you couldn't do it. Just it would be different.

 

[dragnlaw]

OK @Cooking4Fun - do both and report back!
and you too Sir LOB - do both and report.

 

[Cooking4Fun]

I mostly don't want to buy buttermilk which I literally have no other use for. Oats I have a lot of.

 

[dragnlaw]

I hear you on that. I do have a few recipes that call for buttermilk. Have never made them all at the same time to use up purchased buttermilk. I got some buttermilk powder at Bulk Barn but not sure it it works as well. Am also too lazy to any side by side tests.

 

[blissful]

If you are going to substitute something for buttermilk, you might get a more rich milk like almond milk to try. Other options, pumpkin seed milk or sunflower seed milk if you make your own.

 

[Kathleen]

I use a fair bit of buttermilk. Cakes, biscuits, pancakes, cornbread, etc. I also use it to marinade various things or to use as the liquid part when breading something. It freezes well, if needed.

 

[dragnlaw]

I keep saying I'm going to use it more... yeah, sure dragn, dream on...

 

[Sir_Loin_of_Beef]

When I need buttermilk and don't have any, I put a tablespoon of cider vinegar into a cup of milk and wait about 10 minutes.

 

[taxlady]

When I need buttermilk and don't have any, I put a tablespoon of cider vinegar into a cup of milk and wait about 10 minutes.

That's what I usually do too. When I could get powdered buttermilk, I used that. But, I don't really see a difference, so I won't go out of my way to get the powdered buttermilk. Actually, I follow the Joy of Cooking instructions. If I need one cup of buttermilk, I put the tablespoon of vinegar in the cup and then fill it to one cup with milk. Almost the same, but it gives you exactly that one cup of buttermilk substitute.

 

[dragnlaw]

Yeah, I've always done that too, but if I can I will use real buttermilk. Just feel it is nice to stick with what the recipe says. Don't really feel that way now - but I used to.

 

[Cooking4Fun]

Oatmeal Cranberry Muffins​

Ingredients:
1 cup rolled oats
1 cup all-purpose flour
½ cup brown sugar, packed
½ tsp salt
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ cup finely chopped walnuts, toasted
⅔ cup dried cranberries
1 stick butter, melted and cooled
1 cup buttermilk
½ tsp Vanilla Extract
1 large egg, beaten
Instructions:
Preheat the oven to 400°F. Grease a twelve-slot muffin pan or line the slots with paper baking cups.

In a medium size mixing bowl, whisk the rolled oats, flour, brown sugar, salt, baking soda, baking powder,walnuts, and dried cranberries together.
In a separate bowl,mix the buttermilk, egg, vanilla extract, and butter together. Add the wet ingredients to the dry ingredients and fold the dry ingredients into the wet ingredients just enough to barely bring thebatter together. Do not over mix.
Spoon the batter into the prepared muffin pan, filling each slot about ⅔ full. Bake the muffins in a 400°F oven for 20 minutes, until a toothpick inserted in the center comesout clean. Cool in the pan for 5 minutes then transfer the muffins to a wire rack to cool completely.

In your case, change muffins to loaf and muffin pan to loaf pan

I have been using this recipe for a good number of years and the muffins come out huge every time, like Otis Spunkmeyer muffins
.

I took a few suggestions as well as talked with chatgpt and did your recipe except with 1 to 1 GF flour, left out walnuts and cranberries for the time being, replaced buttermilk with almond milk and 1 tbsp of lemon juice for acidity. On a whole the flavor is good. Doesn't rise much the way I made it and is very crumbly, but very moist.

Anyway to make rise a little more, hold together better, even decrease moisture if need be?

I wanted it to be gluten-free for a relative that doesn't tolerate it well, and reduced butter because it is quite literally the worst of the saturated fats as far as LDL cholesterol.

 

[Sir_Loin_of_Beef]

Doesn't rise much the way I made it and is very crumbly, but very moist.

Any way to make rise a little more, hold together better, even decrease moisture if need be?

Try Googling OAT BREAD RECIPE WITH YEAST if you want to get a better rise out of it.

 

[Cooking4Fun]

Gluten Free Oat Bread (Oven or Bread Machine!)

If you are looking for a heartier loaf of bread, this Gluten Free Oat Bread is a great recipe. The bread is made without xanthan gum!

www.fearlessdining.com

I tried this gluten free yeast oat bread. It is much more palatable than the last one. Still dense but it definitely rose. Needs work in softening department, and perhaps added flavor like more honey or vanilla to harmonize a bit. Otherwise pretty good. Freezing half for later.

 

[dragnlaw]

That is one of the things I really noticed with the very few times I tried making gluten free bread. The density - heaviness. Didn't stick with it for very long. Turned out my friend (who was celiac) never really ate bread anyhow! LOL wasn't difficult for me to give up the attempts!
She did however appreciated the cupcakes and cookies... a lot!