Gluten Free Vegan White Bread Loaf

Ingredients

• 6 Tbsp oats, ground (1/4 cup +2Tbsp)(All flours starches are Bob's red mill)
• 1/4 cup brown rice flour
• 1/4 cup potato starch
• 1 Tbsp tapioca starch
• 1/4 cup warm water
• 1 teaspoon active yeast
• 2 tsp raw sugar
• 1 tsp agave syrup
• 1.5 Tbsp non dairy yogurt, So Delicious plain coconut milk yogurt or make your own cultured Nut Milk -Cashew Yogurt
• 1/2 teaspoon salt
• 2 teaspoons oil

After first rise:

• 1-1.5 Tablespoon potato starch, or half potato starch and half ground oats

Steps

1. Warm the water, mix in the yeast and 1 teaspoon sugar, and leave for 8-10 minutes, until frothy.
2. Whisk all the dry ingredients together thoroughly in a bowl.
3. In a separate bowl, give the oil, yogurt, agave and sugar a light whisk until combined.
4. Whisk the dry ingredients and yogurt mixture into the yeast mixture until well combined. Expect a dough that resembles a stiff batter.
5. Leave the dough to rise for 1.5 hours, or until it doubles.
6. After this first rise, the oats make it less batter-like, although it remains sticky.
7. Work in some potato starch to reduce the stickiness, then tip the sticky dough into a parchment-lined mini bread loaf pan. Use a spatula to level it.
8. For dinner rolls, use just enough potato starch and oats flour, then quickly form small balls (a few Tbspns) with oiled hands. Arrange them touching in parchment-lined stoneware for baking, or in a round cake baking pan for steaming. See GF Dinner rolls.
9. Spray the top with water, then either spray with oil or dust with Oat flour.
10. Prepare the steaming pan by warming its water and turning the heat off. Put the bread pan inside the steamer, cover, and leave until doubled, 20-35 minutes.
11. Turn the steamer on and steam for 20 minutes, or for at least half the total baking time.
12. As it steams, preheat the oven to 395 degrees F. After 20 minutes, take the bread pan from the steamer straight into the oven.
13. Bake at 395 for 12-17 minutes, just until the edges brown. Avoid overbrowning: steamed bread resists browning, then becomes too crusty very quickly.
14. Cool the bread out of its pan for 15 minutes before cutting slices.