I'm also allergic to wheat and need a bread recipe which uses only oat flour. (I'm also allergic to soy!)

Has anybody found one?

I'm desperate at this point:-)

Bette Hagman, the gluten free recipe queen, has finally published a gluten free baking book. Please check it out- it is available at 50% off in the cookbook department of all Half Price Book Stores.

Thanks.

1 tablespoon of gf dry yeast 1 teaspoon Italian seasoning
2/3 cup brown rice flour 2/3 cup warm water (105 degrees)
½ cup tapioca flour ½ teaspoon vinegar
2 tablespoons dry milk powder or 1 teaspoon olive oil non-dairy milk powder 1 teaspoon cider vinegar
2 teaspoons xanthan gum cooking spray
½ teaspoon salt 1 teaspoon unflavored gelatin powder

Preheat oven to 425 degrees. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm water, sugar, olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will be soft.

Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11x7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings.

Bake for another 20-25 minutes or until top is nicely browned.

Preparation = 40 minutes. Serves 4.

Calories 180 (20% from fat); Fat 4g; Protein 4g; Carb 32; Sodium 279mg; Chol 0mg.

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Millet, Bread w/yeast
Millet Bread / Flats / Hamburger Rolls / Dinner Rolls & Hot Dog Rolls w/o yeast
Zucchini, Bread / Flats
Potato, Bread
Millet Tomato, Bread / Flats
Millet Garlic & Basil, Bread / Flats
Millet Black Olives, Bread
Millet Raisin, Bread
Millet Banana Nuts, Bread
Plain Bagels
Onion & Garlic, Bagels
Millet Cinnamon Raisins Bagels
Apple/Cinnamon/Raisins Buns

is going to be available soon at your local stores.

PLEASE NOTE --I SAW A REPORT ON THE INTERNET BY A MAN WHO SAID HE HAD THE DELAND PRODUCTS TESTED AT A LAB WHICH REPORTED THAT THE PRODUCTS CONTAINED ABOUT 10% GLUTEN , (PROBABLY FROM CROSS-CONTAMINATION WITH OTHER FLOURS IN THE BAKERY ) , NOTE ALSO THAT THE WRAPPERS ON DELAND PRODUCTS DO NOT STATE THAT THE PRODUCTS ARE GLUTEN FREE. Nevertheless I have not had any reaction to the products , but then I seem to have a somewhat marginal case of Celiac disease. I have discussed the matter with very good bakers who tell me that the Deland products are basically a sourdough type of bread and that substituting millet flour or oat meal flour for a simple sourdough bread recipe may produce good results . The Deland products list their ingredients on the wrapper and it seems to me that a little experimenting with ingredient ratios should produce a good recipe. Remember that 200 years ago before the invention of yeast, all breads were basically a mixture of flour, water and salt - same as Deland breads. There are many recipes on the NET for quick bread or sourdough breads.

The Deland bakery bread works for many people but not for all. They moved to a larger manufacturing site and are trying to do the right thin by changing their labels. If they are sharing the facility, they may not be able to make it completely gluten free.

If this book hasn't been Mentioned before "EASY BREADMAKING FOR SPECIAL DIETS" by Nicolete M. Dumke its worth looking at. She has a couple of oat bread recipes in her book. If you have alergies to wheat you may be able to use spelt. I have had good success with it. I like VITASPELT best. It's not carried everywhere but it's well worth the hunt. It's unfortunate but I havn't had much success using her recipes using alternate flours like: amaranth,quinoa,or an all kamut recipe. Kamut and spelt combined in ratios you see in rye bread recipes works ok.

For each cup of wheat flour, substitute the following:

1 cup oat flour
1 cup rice flour
2 tsp baking powder
2 Tbs rice syrup
1 1/4 cups water

Oat Flour Bread for Breadman Bread Maker
*1 c + 1 Tbl room temperature water
4 oz Organic applesauce (1 whole individual serving cup)
1 egg
1 Tbl Agave Sweetener or 2 Tbl Maple Syrup (optional)
1 tsp Vanilla Extract (I use organic)
1 Tbl Granulated Sugar (cannot substitute)
1 tsp Salt
1 ½ c Oat Flour
1 tsp Xanthan gum
1 ½ tsp Active Dry Yeast (gluten free)

Add liquid ingredients first. Add Dry ingredients on top and make a little indent with your finger in the dry (not down to the liquid) and place yeast there. Turn on bread maker and select the white bread course, medium or dark crust, 1.0 lb.
*Check dough during kneading cycle, should look like consistency of oatmeal and be really moist. You might need to add water if too “doughy” looking or dry. Add water at 1 tsp at a time.

When done the bread will still look light on top and will be soft and kinda bouncy inside. Makes good mini sandwiches and French toast too.