Recipe-in-progress: oat bread

(Apologies in advance, my A is having ISSUES)

I just modified a recipe which I used to love, for oat bread. I wanted something hearty, a winter bread... and now that you can get gluten-free oats... (just store them in the freezer or fridge)

1 pkg yeast
1/4 cup warm water
1 tbsp molasses
3 tbsp molasses
4 tbsp butter
1 tsp salt
1/4 cup brown sugar
2 cups oats
1/4 cup tapioca flour
1/4 cup flaxseed meal
2 cups brown rice flour (this was freshly ground from medium-grain brown rice, you could probably approximate it with 1 1/2 cups brown rice flour and 1/2 cup of sweet rice flour)
2 cups hot water

Dissolve the yeast in the 1/4 cup warm water with the 1 tbsp molasses.

Mix the rest of the molasses with the sugar, salt, and oats and butter. Add the hot water and mix, mix, ,mix. Add flaxseed meal. Mix tapioca flour with brown rice flour, and then add. Add yeast mixture last. Add more water if necessary.

Preheat oven to 350. Put bread mixture in pan (I used a cake pan for this) and let rise for an hour in a warm place. (its doing this now)

Put in oven and bake until done. I'll post pics when it is, and tell you if I like it.

(Also, I made a happy discovery today! I have one precious bag of Trader Joe's sweet rice flour left!!!! yay!!!! Now is the time for them to bring it back, before I run out and am sad...)

Addendum-dah-dum-dum-dum.... Its really good. Very dense, I could have baked it longer, and it does have a crust... I do wish I could figure out how to tenderize the crust... It does need to cool completely before slicing, but it is very good!

Golden Gluten-free Gorgeousness

This gorgeous bready delight is, of course, gluten-free. It is a millet-potato bread.

I think the one thing I'd change about the recipe would be to cut down the salt. I think I'd originally formulated the recipe with kosher salt, which I'm out of. It seemed very salty when I tried it, but still a great texture, and fabulous crumb.

1/2 cup warm water
1 pkg yeast
1 tbsp sugar
(mix all these together, to make sure mr yeast is happy and alive)

1/2 cup peeled, baked potato
1 cup buttermilk (can use yogurt)
1 cup millet flour
1.5 cups rice flour
1/2 cup potato flour
1 egg yolk
2 tsp salt (cut to 1 tsp)
olive oil

In stand mixer, with paddle attachment, mix together the potato and buttermilk. Add the millet flour, mix, add egg yolk, mix.

Mix rice flour, salt and potato flour in bowl, add half to potato mix, switch to the dough hook. Add the other half, then the yeast. Add more water to rinse out the yeast bowl (only about 1/4 to 1/2 cup)

Beat for about 3 minutes with the dough hook.

Add batter to loaf pan, oil the top liberally.

Preheat oven to 400, leave bread to rise in warm place for at least 40 minutes.

Bake in oven until done. Rub the top with butter immediately after removing from oven. Let cool, slice, enjoy.

In its original incarnation, this was the first homemade bread I'd made after going gluten-free, and I was overjoyed...there are exclamation points all over the original recipe.

Mochi success in the New Year!

Thanks to a wonderful cookbook, Seductions of Rice, I now know how to cook mochi. In a previous post, from about a year ago, I had lamented my inability to cook mochi without it looking vaguely pornographic in its leakage. This cookbook suggested that you broil it, not bake it. So I did a combo. I heated up the oven to 400, then put the pan under the broiler....

And voila! Perfect squares of puffed-up mochi! (and incidentally, its supposed to bring you luck for the New Year).

So Happy New Year, and may you have many successes with your gluten-free baking!

(and please, let me know about them)