Try this Gluten-free Porridge Bread recipe, or contribute your own.
- Carbohydrate 77.5866577612445 g
- Cholesterol 30.9628677713899 mg
- Fat 7.37997429827528 g
- Fiber 0 g
- Protein 28.6329330402435 g
- Saturated Fat 4.6651797091647 g
- Serving Size 1 1 recipe (1042g)
- Sodium 3004.74158268515 mg
- Sugar 77.5866577612445 g
- Trans Fat 0.376739431856612 g
- Calories 486 calories
Step-by-step
- Pre-heat the oven to 180 degrees.
- Combine the yoghurt, eggs, milk, and oats with the bicarbonate of soda and salt.
- If you aren't a fan of a coarse textured bread, blend until fine in a food processor.
- Pop the mixture into a one pound bread loaf tin, and bake for 50 minutes.
- After 50 minutes, take the loaf out of the tin.
- Pop the loaf back in the oven for a further 10 minutes - this will create a really nice crust all over.
- Let cool, and eat with lots of butter!
Why does a loaf containing zero wheat flour still rise and hold a cohesive shape? The answer lies in the interaction between dairy acids, bicarbonate of soda, and the starches inherent in rolled oats. When yogurt and milk introduce lactic acid to the batter, they immediately react with the alkaline bicarbonate of soda to release carbon dioxide bubbles, which are then trapped by the thick, gelatinous matrix formed as oats hydrate. Without traditional gluten strands to trap this gas, the eggs provide the necessary structural proteins that coagulate during baking to set the crumb. Processing the batter in a blender alters this texture significantly by breaking down large oat flakes into finer particles, yielding a denser, more uniform crumb structure rather than a rustic, chewy loaf.
Acid-Base Reactions in Quick Breads
Quick breads bypass yeast fermentation entirely, relying strictly on chemical leavening agents triggered by moisture and acidity. Yogurt supplies the requisite acid while adding moisture that keeps the heavy oat flour from becoming excessively dry. Precise measurement of the bicarbonate of soda is critical because an excess leaves a metallic, soapy taste, while too little results in a heavy, compact brick. Preheating the oven to 180 degrees Celsius ensures the thermal shock needed to immediately expand the trapped gas bubbles before the batter sets permanently.
Assessing Doneness and Crust Development
Determining when a dense loaf is finished baking requires physical cues rather than digital gadgets since internal thermometers can yield inconsistent readings in heavy grain mixtures. Removing the loaf from its one-pound tin after fifty minutes and returning it directly to the wire oven rack exposes the bare sides to dry heat, forming a crisp, uniform crust across the entire exterior. Tapping the bottom of the loaf should produce a hollow sound when moisture has sufficiently evaporated from the center. Letting the bread cool completely on a rack allows the starches to fully retrogradely set, preventing the interior from crumbling excessively when sliced.
