Last week, I made glutenfree oatbread. Due to a recently discovered allergy for eggs, I have to cut out eggs from my diet. So I removed from eggs the recipe and adjusted it a bit.
This is an incredibly easy and quick recipe!
Ingredients
- 300 grams glutenfree flour
- 300 grams oatflour
- 475 ml sparkling water
- 2 tablespoons arrowroot OR flaxseed
- 2 tablespoons water
- 2 tablespoons salt
- 1 tablespoon applecider
- 1 teaspoon bakingsoda
Set the oven at 350°C
Mix in a small bowl applecider and bakingsoda, this is added to the mixture just before inserting in the oven. Instead of adding yeast, a mixture can be made of applecider/bakingsoda as a raising agent; this foams a bit.
Combine 2 tablespoons arrowroot OR flaxseed and 2 tablespoons water in the mixture, these are the egg replacement.
Mix all ingredients together and add the applecider/bakingsoda mixture. Set aside for 10 minutes. Insert in a bakingpaper-wrapped ovenpan, brush oil (I used olive oil) on the upper section, similar as a egg wash. Place in the oven for about 1 hour.
Top it off with oats and poppyseeds, optional!
Bon appetite!