Oatmeal Bread III

6

"This bread contains no wheat, eggs, cow's milk, or yeast. I find all of these ingredients in our large health food store and food co-op."
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Ingredients

servings 194 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Sift together oat flour, rice flour, soy flour, baking powder, arrowroot powder, sea salt, and cinnamon. Stir in rolled oats.
  2. In a large bowl, mix together soy milk, honey, oil, and lecithin. Stir in the flour mixture, and mix well. The batter will be stiff. Scoop batter into a lightly oiled 9 x 5 inch loaf pan, and smooth into place.
  3. Bake at 375 degrees F (190 degrees C) for 75 minutes, or until the loaf is firm and lightly browned. A toothpick inserted in the center should come out clean. If loaf gets too dark before it is done, tent with aluminum foil for the remainder of the baking time. Cool completely before removing from pan and slicing.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

This was surprisingly good! I didn't have any liquid lecithin (a binder) so I used one teaspoon dry guar/xanthan gum, another binder, per cup of flour (a total of 2 t.) and upped the "milk" by 2...

Most helpful critical review

Not the kind of bread to spread peanut butter and jelly on or make sandwiches out of. It had good flavor, but it was the consistency of crumbly banana bread with no special flavor (like banana).

This was surprisingly good! I didn't have any liquid lecithin (a binder) so I used one teaspoon dry guar/xanthan gum, another binder, per cup of flour (a total of 2 t.) and upped the "milk" by 2...

Delicious! I was very pleasantly surprised with this recipe. It's very difficult to find palatable recipes that are vegan, all-natural and wheat-free. It turned out very moist and good, liked...

I made a loaf a few days ago, with a few changes because of soy allergy. I subbed almond milk for soy, xanthan gum for lecithin, and garbanzo bean flour for soy flour. Some had complained of c...

This is a nice alternative to rice bread. (gluten free diet). It is crumbly, but has a good taste. It is plain by itself, but good with jelly. I checked it at 40 min., and it was already don...

It's hard to believe you can get such delicious bread that's wheat and dairy free. Stunning with hummus and beansprouts. The reason I only gave it 4 stars is that it dried out quite quickly. I t...

Not the kind of bread to spread peanut butter and jelly on or make sandwiches out of. It had good flavor, but it was the consistency of crumbly banana bread with no special flavor (like banana).