I bake a lot of gluten-free bread at the moment, because I test to eat according to the blood type diet. This means that I do not drink milk, and produces instead own oat milk according to the recipe:
3 cups organic oats
3 pinches sea salt
3 tablespoons of organic rapeseed oil
12 cups water
This mixed in a blender, and then I through a sieve the nut milk bag. This gives 1 litres of oat milk, and about 2 dl havremjölsmassa. In the recipes, I call it a batch of oats. It is this mass as I make bread on, in various ways. Here's a recipe that gave an extremely good and juicy bread. The dimensions are appreciated, because I always mix on one hip.
1 set Oats
1 organic egg
1 tbsp baking powder
1 1/2 teaspoon sea salt + sea salt
2 tbsp fiberhusk
1 cup crushed flaxseed
3 tablespoons whole flax seed
1/2 cup light rice flour
1 handful walnuts, lightly crushed
1 handful of cranberries
1-1 1/2 dl rice promotion
To do this, follow these steps:
- Way in the oven at 200 degrees, hot air
- Mix the havrebasen and the banana with a fork until it becomes a fine batter.
- Crack in the egg with flax seeds and stir to a paste.
- Then stir down fiberhusk, flour, baking powder and salt.
- Then pour in rispuffar, cranberries and walnuts and mix to a dough smeared.
- put the dough on a baking paper, and shape of a large round cake, about 2 cm thick
- Pour on the whole flax seeds and a few pinches of sea salt
- Bake in the oven for 20 minutes
I would have uploaded a picture, but ate the bread too fast. Set up the next time.