I baked bread! So you can, too (gluten free option)

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I am notorious for baking bread rolls with a beautiful yeast base and ruining them EVERY.SINGLE.TIME. The result of my attempts to make brioche, challah or bread can be used to smash in windows and even Zola won't eat them. So when I heard about this bread that would only take about 15 minutes active time, I was skeptical to say the least.

But I did it and it worked out beautifully.

You will need:

2 cups of (gluten-free) rolled oats

2 1/4 cups of all purpose flour (Bob's Red Mill makes a gf version that you could use)

2 teaspoons baking soda

1 teaspoon salt

1.5 cups buttermilk

1 egg

Pulse the oats in a food processor until fine. Then combine the dry ingredients in one bowl and the egg plus buttermilk in a different bowl.

Make a well in the center of the flour mix and add the buttermilk gently folding it in. The dough will be very sticky but resist the urge to over mix it.

Place the dough on a floured surface and gently kneed it - if too sticky add a little flour. Then score the center in a cross shape (it is almost Easter after all!).

Grease an oven-proof cast iron skillet and place the dough in the center. Bake at 450 F for 15 minutes and then reducing the heat to 400 for another 25 minutes.

At this point you should see a beautiful cross shape on top of your bread and when you knock on the bottom it should sound hollow.

Here! You're done!

This bread, warm with butter is literally heaven. At least my idea of heaven. I'm German, after all.

ENJOY! xx