After 6 years on the GAPS diet, my husband and I are finally experimenting adding back into our diet some grains in the form of gluten-free oats and wild rice. This is a bread recipe that I came up with using fermented oats. It is not something to eat in large quantities, as you may remember doing pre-GAPS; but a slice or two a couple times per week would be a good place to start. The fermentation of the oats is important, as the fermentation process helps to start breaking down the hard-to-digest fibers in the grain.To ferment the oats, place equal parts gluten-free rolled oats and water (about 1 c. each is good) in a Fido-style canning jar, clamp shut, and let sit on counter for 3 days.
Sandwich Bread
Pre-heat oven to 350F. Line one bread pan with parchment paper, laying a piece both lengthwise and widthwise to cover the pan bottom and sides. I used my reusable non-stick grill sheets, and just folded them at the corners to reduce wrinkles (if you are confused, see my recipe for the fig bars, where I did the same thing in a cake pan and took pictures). Prepare the following ingredients in 3 separate bowls:
1 1/2 c. almond flour
3/4 c. coconut flour
1/2 t. salt
1 T. gluten-free baking powder
- Mix these dry ingredients together in a large mixing bowl until well combined.
1 1/4 c. egg whites
- Whisk well by hand in a separate bowl until frothy.
1 c. fermented oats (with the liquid they were fermented in)
3/4 c. boiling water
- Liquify the oats and hot water together in a high speed blender.
Next, add the egg whites to dry ingredients, and mix until just combined.
Lastly, and working as quickly as possible, add the liquified oats and hot water, and mix all ingredients together briefly, until well-combined, but just.
Quickly push the thick batter into the prepared lined bread pan, and place in the pre-heated oven. Bake for 75-90 minutes until dark golden brown on the outside. Remove from oven, let sit for about 5 minutes, then gently lift the bread out of the loaf pan using the edges of the parchment paper. Place the bread on a baking rack to cool. When cooled, use a serrated knife, and cut into 12 slices.
The bread may be frozen as a loaf, or in separate slices, for up to several weeks if desired. It is best eaten when toasted on a hot skillet with coconut oil. It makes great open-faced breakfast or lunch sandwiches, garlic bread to go with soup or GAPS spaghetti, or a great snack when spread with a homemade fruit butter or drizzled with a little honey.
