Gluten free bread Recipe (Oatmeal, banana and walnut bread)

As it is a completely natural product without preservatives, it is recommended to consume homemade oat bread within a maximum period of 4 or 5 days so that it does not spoil.

Bread is the basis of diet in many countries, whether it is wheat bread, oatmeal bread or another cereal. However, in the last decade, wheat bread has been especially criticized for providing too many calories and promoting overweight.

Luckily, many varieties are emerging today. 

We propose an oatmeal, banana and walnut bread that shows that bread can also be a nutritious and healthy food.

Discover in this article the recipe and properties of this delicious gluten- and lactose-free oat bread, suitable for everyone.

Bread, up for debate

Bread is neither good nor bad for your health. It always depends on the ingredients with which it is made and the amount we consume.https://www.dailymotion.com/embed/video/x6u5s91

It is a food rich in carbohydrates, which are an excellent source of energy. However, if we overdo it, they can easily make us gain weight.

In addition, many breads  are currently made industrially , with very low quality wheat flour, ferments that can cause bloating when consumed, and a large amount of additives so that the bread acquires a rubbery texture.

However, bread prepared with good quality ingredients could be an ideal complement for breakfast or to accompany a meal. For this reason, many bakers have decided to recover the old recipes for bread made overnight, with patience, in an artisanal way, and with the use of other flours such as spelled, rye or buckwheat .

Read Related:

Delicious gluten-free and low-fat desserts for celiac disease

Is Buckwheat a gluten-free alternative?

Do oats have gluten?

The base of oat bread is ground oats or oat flour. This cereal is very nutritious and has a high protein and fiber content.

In addition, it is very beneficial for digestion and gives us a feeling of satiety.

Although oats are naturally gluten-free, they are often processed along with wheat, which is why they can be contaminated. In this case, it could be harmful for people with celiac disease .

If we have this problem, we will have to make sure that the oats specify on the label that they do not contain gluten.  We must do the same when choosing the yeast.

Oatmeal, banana and walnut bread Recipe

This bread is not only very healthy, but also easy to prepare. It does not require any kneading process.

Ingredients

• 2 eggs
• ½ cup extra virgin olive oil (100 g)
• 2 cups of water (500 ml)
• A tablespoon of sugar (10 g)
• 2 cups finely ground oats (260 g)
• 2 very ripe bananas
• 1 cup of chopped walnuts (150 g)
• 1 sachet of dry yeast powder (12 g)

Preparation

The advantage of this bread is that it does not require kneading and we can do it quickly and easily with the help of a mixer.ADVERTISING

• First of all, we will beat the two eggs well.
• We will add the oil and continue beating.
• Next, we will add the water, bananas and sugar, and beat well again.

If the ambient temperature is hot, we will use warm water. On the contrary, if it is rather cold, the water should be hot.

• Gradually we will add the oats so that it mixes well and does not form lumps.
• When we have a homogeneous liquid dough, we will add the yeast and mix the ingredients well again.
• When it is ready, we will add the walnuts , without beating again.
• We will put this liquid dough in the refrigerator for half an hour so that the yeast can react, using the hot dough and the cold temperature.
• Meanwhile, we will preheat the oven to 210 ºC (at least for 10 minutes), so that it is very hot.
• After 30 minutes we will see that the dough will have increased. We will then put it in a bread mold and put it in the oven for 50 minutes at 180 ºC.
• After 40 minutes we will insert a knife into the dough to see if it is ready, since the time may vary a little depending on the mold .
• When the bread is ready, compact but a little moist, we will let it cool out of the oven.
• We recommend keeping it in a cool, dry place and consuming it within 4 or 5 days, since it is a homemade and natural bread free of preservatives.