Oat Flour Sourdough Bread

This Sourdough Oat Flour Bread is so perfectly textured and delicious tasting that it's my favorite homemade bread loaf. Gluten free, Vegan.

Course Bread

Cuisine American

Keyword bread, gluten-free, low vitamin A, oat flour, sourdough, vegan

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 189kcal

Author Megan

Cost $7

2 cups oat flour
1 cup brown rice flour or other flour, such as white rice, sorghum or a GF blend
2 cups sourdough starter I use this oat flour sourdough starter (should be a thick starter but still be able to dump or pour out thickly, with visible air bubbles. I have also used brown rice sourdough starter, this one. When using an all brown rice starter, I sub the brown rice flour for oat flour: So 3 cups oat flour.)
2 cups water
1-1/4 cups psyllium husk whole <-- see link (not powder) -- Psyllium husk acts as the gluten substitute in this bread, providing the binding power and elasticity needed to make the dough workable, light and fluffy. It also helps create the structure and support necessary for the bread to rise. This ingredient can not be replaced.
(70 to 80 grams: Slight variations in the weight of this ingredient still turn out the same good result.)
3 Tablespoons coconut sugar or preferred granulated sweetener
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup olive oil or avocado

Make the sponge in the morning to bake the bread in the afternoon or evening. Or, make the sponge the day before you plan to bake. Both options work great.
Combine oat flour, rice flour (or sorghum flour/GF blend etc), sourdough starter and water. Mix together well. Cover loosely. Set aside to ferment 6 to 24 hours.

Preheat the oven to 350℉. Prepare a loaf pan with either oil or parchment paper, so the loaf is easy to remove after baking.
Add the remaining ingredients to the sponge, and mix well. I use a handheld electric mixer. (The dough starts out thin, more like a batter, and then thickens considerably after sitting 5 to 10 minutes, to become a thick sticky well-aerated dough.) You could also stir this mixture by hand, or use a stand mixer.
Use a spatula to scrape the malleable dough into your prepared loaf pan. Use wetted fingers to smooth the top surface slightly. (Do not score the top. This recipe also does not need a proofing time or second fermentation. The chemical leaveners will give it a great rise in the oven, and it is already quite aerated from the reaction between the acidic sourdough and the baking soda.)
Bake in the preheated oven 50 minutes, or until the top or bottom of the loaf sounds hollow when tapped/thumped.
Cool on wire rack before slicing.

It keeps great, sealed, on the counter, for several days.
Or freeze for up to 3 months. Optional: Slice before freezing for easy toast and sandwiches.