Simple gluten-free bread with oat flakes and baking soda as a raising agent

Ingredients for 1 servings:

• 450 g flour mix, gluten-free, for white bread (e.g. from Schär)
• 150 g gluten-free oat flakes (large leaf)
• 8 g salt
• 10 g baking soda
• 10 g bread spice mix, gluten-free
• 500 ml water
• 50 ml vinegar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 2 hours 5 minutes

from a 25 cm loaf tin

First, preheat the oven to 250°C (top/bottom heat), depending on the time required for preheating. Prepare a loaf pan approximately 25 cm long (I recommend a collapsible silicone pan – advantages: almost no preparation time, no greasing, easy removal of the bread, easy cleaning). Prepare the vinegar. Now weigh all the dry ingredients and mix them in a baking bowl. Add the water and knead or mix thoroughly using an electric hand mixer fitted with the dough hook. From now on, work quickly! Add the vinegar to the dough and knead in on high. The vinegar will now begin to react with the baking soda. Therefore, immediately pour the dough into the baking pan with a spatula and smooth it out. I recommend adding a little cold water to the empty baking bowl and moistening the spatula every now and then. This makes it easier to spread and smooth the slightly sticky dough. Immediately place the pan on the middle rack of the preheated oven, ideally on the grill rack. Reduce the oven temperature to 225°C (top/bottom heat). After about 25 minutes, reduce the temperature to 200°C (400°F) and bake the bread for another 60 minutes. The baking time may vary depending on the type and age of the oven. Remove the bread from the baking pan immediately after baking and let it cool completely before eating. It tastes best freshly baked, of course. For the following days, I recommend toasting the slices in a toaster. Notes: Gluten-free flour mixes tend to be a bit sticky. Therefore, I recommend using an electric hand mixer. Form the dry ingredients into a small “mountain” in the baking bowl, add the water around the outside, and then work the dough from the outside in. In my experience, storing it in a closed bread bin in the refrigerator for at least a week is no problem. Freezing is of course possible, but let the bread thaw slowly in the refrigerator before eating. This bread can, of course, also be made with non-gluten-free ingredients.