Gluten-free Oat Salads
Gluten-free Oat Salads
Cooking time
15
minutesThe gluten-free oatmeal is wonderfully soft and deliciously tasty. The breads are made from oat products from Virtasalmen Viljatuote.
Ingredients
5 dl water
25 g yeast
1-2 rkl syrup
n. 0,5 rkl sea salt
Preparation
- Dissolve the yeast in lukewarm water.
- Whisk in the psyllium and let it swell for about 5 minutes. The mixture will become gelatinous.
- Add the syrup, oat bran, flakes and some of the flour.
- Whisk the mixture and add the remaining flour and salt.
- Let the dough rest for a moment.
- Sprinkle a generous amount of the flour mix mixed with potato flour, oat bran and oat flour on the baking tray and roll the dough into a ball on top of the flour.
- Make a flat plate, with a sprinkling of flour mix on the top.
- Use a glass or mould of your choice to take pieces and place them on a baking tray with a spatula. You can put them quite close together.
- Poke the oat pieces.
- Put the tin on top of the tix pool (fill the pool halfway with hot water )
- Let rise for about 15 minutes.
- Bake in the middle of the oven at 225°C for about 15-20 minutes, until the bottom of the oatmeal is browned.
- Gluten-free oatmeal is delicious when warm, but it's still difficult to split.
- Cool thoroughly before splitting the bread.
Is there too much liquid in this recipe?
Hi Leif,
The liquid is the right amount! Our gluten-free flours swell when the dough is allowed to rest. The dough should also be rolled in a fair amount of flour, as it will be sticky.
Could I use ready-made oatmeal as part of the dough for this recipe?
Hi Tuija,
Why not! We've never tried using oatmeal in this dough, but it has the same ingredients. Let the dough rest before you press it into oat pieces to make sure the consistency is right 🙂