Category: Comfort Food

Gluten Free Coq au Vin

In an homage to the great Julia Child who I still love to watch on old reruns, I decided one day to challenge myself to make her iconic dish, Coq au Vin.

I learned by watching the master herself prepare this dish on her show The French Chef.  After watching this episode a few times, I felt confident enough to head to the kitchen.

I learned a few things from Julia in addition to her recipe.  First, this fancy-pants sounding dish is actually a stew.  More comfort food than gourmet.  Second, Julia is a good teacher, and you will not need a culinary degree to recreate this French dish at home.

I even made a gluten free beurre manié!  Check it out!

Is Coq au Vin gluten free?  

Except for the flour used to thicken the sauce, the ingredients are naturally gluten free!

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Ingredients:

  • 6 bone-in, skin on chicken thighs
  • 3 slices of bacon, diced
  • 1 carton (6 oz.) pearl onions, peeled and trimmed
  • 1 carton (8 oz.) white button mushrooms, rinsed and quartered
  • 2 large carrots, peeled and diced
  • 2 garlic cloves, minced
  • 2 cups red wine (use a wine to drink with dinner)
  • 1 cup beef stock
  • 2 tbsp. tomato paste
  • 1/2 tsp.  thyme
  • 1 bay leaf
  • 1 tbsp. olive oil
  • 3 tbsp. butter
  • 3 tbsp. arrowroot flour

Preparation:

Per the master herself, I started by poaching the bacon.  According to Julia this step keeps the bacon flavor from overwhelming the entire dish.  I don’t know if I would necessarily do this again other than for the sake of authenticity.

After the bacon was poached and drained, I browned it in a stainless-steel skillet and set it aside to drain on paper towels.  The chicken was browned in the same pan, to take advantage of the bacon grease left behind.

For the next step, I moved the browned chicken and bacon to a nonstick sauté pan (you will need a pan with a lid), leaving the stainless-steel pan available for cooking the onions and mushrooms.

Here is where Julia adds the cognac and flambés the chicken.  That’s not something I would be eager to try (imagining the smoke alarm going off!)

I added all of the wine, stock, tomato paste and seasonings.  Honestly, there was a bit too much liquid and I would cut back next time.  Julia did not add carrots in her recipe, but I went rogue and put a few in.  Lid on, time to simmer!

Since my pearl onions were already peeled and trimmed, I was able to begin browning them in oil without all the prep work.  After this step, I added water to the pan and simmered the onions for 30 minutes, after which they were removed and set aside.

For the next addition, I rinsed and quartered one 8 oz. carton of button mushrooms, cooking them in olive oil and butter.

Now, for the finale.  To put it all together, I made the beurre manié (a/k/a kneaded butter).  This was as easy as stirring together soft, room temperature butter with arrowroot flour until well incorporated.

I transferred all of the liquid from the sauté pan into a stock pot and whisked in the beurre manié until it was smooth and silky.

I added the onions and mushrooms to the sauce, then poured it over the chicken, bringing to a simmer one last time before serving.

There it is.  So many little steps to develop the flavor profile of this famous dish.  Yes, it was delicious.  Yes, I will take a few shortcuts next time, but I do intend to make this again.

Notes ♪♫ I took a few (but not many) liberties with Julia’s recipe.  I omitted the cognac, so no flambéing! 🔥While Julia used a whole fryer chicken and took great pains to explain how to cut it up, I opted for bone-in, skin-on chicken thighs.  My grocer had pearl onions, already peeled and ready to cook (thank you!) so that was another tedious step that I was able to skip.  Finally, I substituted arrowroot for the flour to make the beurre manié.  With that, the recipe is gluten free!

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Gluten Free Banana Bread

Gluten Free Banana Bread was one of my very first posts when I started this blog in 2018.  After 8 years, it was definitely in need of an update.  Not only am I a better photographer, but I also like to think I’m a better baker. 😉

Looking back at life before my Celiac diagnosis, making a quick bread was so second nature to me.  I could throw one together without a recipe!

Today things are different of course, but I still love a good quick bread and there are now some very high-quality, gluten free all-purpose flour blends to work with.

I promise, this moist, gluten free loaf will make you smile.  It is SO good and best of all it tastes just like a classic banana bread.

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Ingredients:

  • 260 g. gluten free all-purpose flour (2 cups)
  • 2 tsp. xanthan gum (omit if your flour already contains)
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 stick of room temperature butter, cubed
  • 1 cup mashed bananas (2 small)
  • 1/3 cup ricotta
  • 2 large eggs
  • 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Line a 9 x 5″ loaf pan (1.25 lb.) with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, flour through cardamom.  In the bowl of a stand mixer with the paddle attachment, beat together the sugars and the cubed butter.  Add the eggs, vanilla, bananas and ricotta.

Finally add the dry ingredients and beat until smooth.

Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.

Bake for 1 hour and check the center with a toothpick.  The top should be nice and golden brown.

Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).

Remove the parchment and cool on a rack before slicing.  Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.

Notes:

♪ Parchment paper provides an easy way to lift out the finished loaf without tipping the pan over and guarantees that your loaf won’t stick to the bottom of the pan.

♫ In my original recipe, I used 3/4 cup white rice flour, 1/2 cup sorghum flour, 1/2 cup cornstarch, 1/4 cup potato starch and 2 tsp. xanthan gum.  If you want to make your own flour blend, be sure to use superfine white rice flour for texture that is moist and not gritty.

Originally posted 04/16/2015       Updated 02/12/2026   

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Gluten Free Lemon Chicken

Lemon Chicken, the iconic dish from the sitcom Everybody Loves Raymond is famous for a reason.  It’s easy and delicious!  The boneless chicken breast comes out so juicy and tender, and the bright lemon flavor will make you an instant fan.  Perfect for family dinner, company or date night.  Make it for your special someone!

Dinner for 2

Ingredients:

  • 1 large (12-14 oz.) boneless chicken breast
  • olive oil
  • 1 egg
  • 1 tbsp. minced shallot
  • 1/4 tsp. Tuscan seasoning
  • salt and pepper, to taste
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 2 tbsp. rice flour
  • 2 tbsp. butter
  • 1/4 tsp. garlic granules
  • 1/4 cup chicken broth
  • 2 lemons, divided use

Preparation:

Butterfly the chicken breast then cut it in half lengthwise.

Set up 2 breading trays.  In the first tray, beat the egg with 1 tbsp. water.  Whisk in 1 tbsp. minced shallot, salt and pepper to taste.  In the second tray, add the rice flour and grated cheese.

Heat a nonstick skillet over medium low.  Coat the bottom with olive oil.  Working with one piece at a time, dip the chicken in the egg mixture, then shake off the excess and dredge in the flour and cheese.

When the pan is hot, add the chicken and cook for 6-7 minutes per side, turning once.

I cooked it all in this divided pan from Anolon, how cool is that?

To make the sauce, melt the butter and squeeze in the juice from one of the lemons, then stir in the chicken broth.  Slice the other lemon for garnish.

I grilled the chicken on one side and made the sauce on the other!

To serve, transfer the chicken to a plate, garnish with lemon slices and drizzle with the sauce.

I served it with risotto and peas.  You could definitely do a side of pasta or potato and veg as well.

Notes ♪♫ Don’t reach for the plastic lemon, freshly squeezed lemon juice is a must for this dish! 🍋🍋🍋 The same goes for the cheese, grate your own Parmigiano Reggiano cheese and taste the difference!

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Gluten Free Veal Osso Buco

Osso Buco is a classic Italian dish of Milanese origin.  Traditionally made with veal shanks, slowly braised in an aromatic wine sauce, it is the perfect dish for a Sunday afternoon.  Serve it over risotto, polenta or pasta for a 5-star meal.  This would be an amazing dinner for 2, that will really impress your special someone!  Or, you can double or triple the recipe for a dinner party.

Dinner for 2

Ingredients:

  • 2 veal shanks
  • 1/4 cup gluten free flour
  • 1/4 cup olive oil
  • 1/2 sweet onion, diced
  • 2 celery stalks, diced
  • 2 small carrots, diced
  • 3 garlic cloves, minced
  • 1/2 cup red wine
  • 1-1/2 cups beef stock
  • 1 can (14.5 oz.) diced tomatoes
  • fresh rosemary, thyme and bay leaf
  • salt and pepper, to taste
  • Italian parsley for garnish

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Preparation:

Preheat the oven to 325º.

Pat the veal shanks dry with paper towels.  Tie them with twine, then sprinkle both sides with salt and pepper.

Add the flour to a bowl or breading tray.  Dredge the veal shanks to coat both sides with the flour.

Heat olive oil in an ovenproof deep skillet with cover.  I used a stainless-steel everyday pan.  Brown the veal shanks on both sides then remove to a plate.

Next add the carrots, celery, onion and garlic to the skillet with salt and pepper to taste.  Stir frequently for 2-3 minutes.

Add the wine, stir well and simmer a few minutes, to let some of the alcohol evaporate.

Finally, add the beef stock and tomatoes to the skillet and nestle the veal shanks in the center.  Top with the fresh herbs.

Cover and place in the oven for 2 ½ hours.

To serve, transfer the veal shanks to dinner size bowls, one shank per person and keep warm.  Remove the herbs from the skillet and puree the veggies into a sauce.  Simmer with the cover off to thicken.

Spoon sauce over the veal shanks and garnish with Italian parsley.

I served mine with Taste Republic Gluten Free Tortellini and this dinner was amazing!  You can serve the veal with regular pasta or risotto and don’t forget to bring grated cheese to the table.  

Notes ♪♫ This is another great Italian recipe that is easily converted to gluten free.  The only ingredient that I had to change was the flour.  Use any gluten free all-purpose flour, or a single grain flour like a fine grain rice flour.  Check labels on prepared ingredients, like beef stock.  I used Swansons, my favorite brand as far as flavor and their beef stock is gluten free.

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Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

🎃

Looking back at my recipe notes, I was surprised to find that I have not made Pumpkin Bread since 2013.  Why I don’t know, because I had a really good recipe that everyone enjoyed.

So, this week I decided to dust off that old favorite and give it a gluten free makeover.  Would you believe, the only ingredient that had to be changed was the flour?  I find that’s the case with so many recipes.

For my Gluten Free Pumpkin Bread, I used Better Batter Original Blend.

This easy pumpkin bread is super moist!  Serve it with ice cream for dessert and have the leftovers for breakfast!  It would be a fine addition to your Thanksgiving breadbasket.

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Ingredients:

Dry Ingredients:

Wet Ingredients:

  • 2 large eggs
  • 1/4 cup softened butter (1/2 stick)
  • 1/4 cup canola oil
  • 1 cup Pumpkin Puree
  • 1/4 cup milk (I used 2%)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar

Use my Promo Code MGFC30 for 30% off at Better Batter!

Preparation:

Whisk together all of the dry ingredients.  Combine the wet ingredients in a separate bowl and whisk until smooth and the butter breaks down into little bits.

Add the dry ingredients to the wet, and fold with a spatula just until moistened.  Let the batter rest while you preheat the oven to 350º.

Scrape the batter into a greased 1 lb. loaf pan (8″ x 4″) and smooth it out evenly.  Bake for 60-65 minutes.

Test with a toothpick, it should come out clean, and the loaf will be starting to pull away from the sides of the pan.  Cool in the pan for 10 minutes then slide a thin spatula around the edges.  The loaf should remove easily.  Allow it to cool for at least 2 hours.  Bet you’ll have hard time waiting!

I let mine cool to room temperature, then stored it in a plastic bag on the counter overnight.  Look at that beautiful color! 🎃

I sliced my Pumpkin Bread into nice thick pieces and wrapped a few individually for the freezer.

I ate the 2 end slices on the spot (had to taste test!), then had another big slice for breakfast!  SOOOO good!

Notes ♪♫ Pan size is important.  Be sure to use a 1 lb. metal loaf pan.  I like this one, from USA Pan.  Larger loaf pans, like a 1.25 lb. pan will change the height and width of the loaf, as well as the cook time.

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Gluten Free Sausage Ragu

This hearty Sausage Ragu was inspired by one of many regional dishes originating in Sardinia, Italy.  It has an incredible flavor profile starting with Italian pork sausage, combined with aromatic veggies, tomatoes, wine and saffron.  Check out the full recipe below.  This sauce pairs perfectly with the Malloreddus Pasta that I made in the previous post.  The dish is traditionally finished with Pecorino Romano cheese, and I added some fresh parsley from my herb garden.  Mangia!

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3-4 servings

Ingredients:

  • 4 links gluten free Italian sausage, about 10 oz.
  • 15 oz. can crushed tomatoes
  • 8 oz. can tomato sauce
  • 2 tbsp. tomato paste
  • 1/2 cup onion, diced
  • 1/2 cup carrot, diced
  • 1/4 cup celery, diced
  • 3 garlic cloves, minced
  • 1 tsp. basil
  • 1/2 tsp. oregano
  • 1 bay leaf
  • 1 tbsp. olive oil
  • 1/4 cup red wine
  • pinch of saffron, combined with 1 tbsp. water

Preparation:

Heat a deep skillet with 1 tbsp. olive oil.  Cut the carrots, celery and onion into small dice.  Add them to the skillet and cook for 5 minutes over low heat.

Remove the sausage casings and cut the sausage into small pieces.  Add to the skillet with the veggies.

When the sausage starts to brown, push the meat and veggies to the sides of the pan and add the tomato paste in the center.

Let it toast for a few minutes, then stir it into the sausage and veggies.

Add the wine, and saffron water, garlic, basil, oregano and bay leaf.

Let the wine cook off for a few minutes, then add the crushed tomatoes and the tomato sauce.  Stir well, and simmer 30-45 minutes with the lid slightly ajar to allow the sauce to thicken as it cooks.  Stir the sauce every 10 minutes while it simmers.

Serve this wonderful sauce over your favorite pasta and finish with grated cheese.  Pecorino Romano is traditional with this dish, but you can use Parmigiano Reggiano.

Notes ♪ You’ll want to choose a pasta that can stand up to a chunky sauce like this.  Corkscrew pastas like fusilli, or ridged pasta like rigatoni work especially well.  For a special treat, check out the Gluten Free Malloreddus Pasta that I made from scratch to go with this sauce.

Notes ♫ The sausage in this recipe contains plenty of salt, so if you are watching your sodium intake you can use unsalted tomatoes to balance things out.

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Gluten Free Malloreddus Pasta

What is Malloreddus Pasta?

Malloreddus pasta is a type of gnocchi originating in Sardinia, Italy.  There are a few things that distinguish this regional pasta from other types of gnocchi.  First, look at the ridges on the Malloreddus paddle on the left, vs. a typical gnocchi paddle on the right.  The ridges are wider and deeper on the Malloreddus paddle, to create the distinctive grooves.  They really soak up the sauce!

What about gluten?

Malloreddus pasta is traditionally made with semolina flour and water.  Of course, semolina is off limits on the gluten free diet, so for my gluten free adaptation, I used the new Gluten Free Bread Flour from Better Batter.  You can try this recipe with any one-to-one gluten free all-purpose blend.  I added water, salt and just a bit of olive oil, to help the dough come together.

Wait, no eggs?

Did you notice that there are no eggs in the ingredient list?  Traditional Malloreddus Pasta is egg free.  Only flour, water and salt.  I know that some of my readers can’t have eggs, if you are one of them then this pasta is for you!

Another unique feature.

Did you know that Malloreddus pasta is sometimes infused with saffron?  Just a pinch gives the dough beautiful color, it almost looks like I added an egg yolk!

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4 Servings (depending on your appetite!)

Ingredients:

For the pasta

Preparation:

For the pasta, add a pinch of saffron to 1/4 cup warm water.  Let it steep for 15 minutes.

Whisk together the flour and salt in the bowl of a stand mixer.  Pour in the infused liquid through a sieve, reserving the saffron threads.

Drizzle in the olive oil and mix on low speed with the paddle attachment.  You may need up to 1/4 cup of additional water to achieve the right consistency.  If the dough looks crumbly like this, it is too dry.

Add the remaining water 1 tbsp. at a time until you have a very soft, smooth dough, like this.

Hint– If you need to add the additional water, pour it over the strained saffron threads so you get more of the coloring.

Use a spatula to gather the dough into a ball, then cover and let it rest at room temperature for about 20 minutes.

When you’re ready, flour a cutting board and divide the dough into 4 pieces.  Working with one section at a time, roll the dough into a thin rope, about 1/2″ wide.  Use a bench knife or butter knife to cut the rope into 1/2″ pieces, (this is a small pasta, don’t make the pieces too large).  Working quickly, roll each piece between floured palms to form small marbles.

Now roll each piece over the Malloreddus paddle, you can use your fingers or a bench knife.  Be sure to keep the paddle generously floured as you work.  A flour shaker is convenient to have on hand.

Arrange the pasta on a lightly floured baking pan in a single layer.  I lined mine with wax paper.  At this point, you can cover the pasta with plastic wrap and refrigerate it until you are ready to start cooking.

For longer term storage, place the pan in the freezer for a few hours, then transfer the pasta to a freezer safe bag.

When your sauce is ready, heat a large pot of salted water to a rolling boil.  Add the pasta and set a timer for 3 minutes maximum.  Be careful not to overcook, as soon as the pasta floats to the top, it’s done!  Use a spider strainer to gently lift it out of the water, drain and place it directly into the sauce.  Finish with grated cheese and fresh Italian parsley.

I see you ogling that sauce! 😉 It’s a hearty Sausage Ragu, perfect for ridged pasta like this one.  Want to know more?  Be sure to check out the next recipe!

Notes ♪♫ Some of my readers have mentioned that they would like a gluten free pasta made without eggs.  This one is for you, friends.  The dough is every bit as soft and supple as egg pasta, so whether you can’t have eggs for dietary reasons, pricing or availability, this pasta is one you must try!

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Gluten Free Corn Muffins

Corn muffins are classic comfort food, and they are easy enough for novice bakers to prepare.  The ingredients are pantry staples.  Flour, cornmeal, sugar, oil, eggs, and milk.  Recipes can be found online, in magazines and in practically every vintage cookbook.

Are corn muffins gluten free?

Any of these recipes can easily be adapted to gluten free by changing just one ingredient, the flour.  This is my gluten free adaptation, and the muffins are not overly sweet, making them perfect for breakfast.  So, ditch the mix and let’s bake some gluten free corn muffins from scratch!

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Yield 9 muffins

Ingredients:

  • 150 g. cornmeal (1 cup)
  • 100 g. gluten free all-purpose flour (3/4 cup)
  • 40 g. sugar (3 tbsp.)
  • 10 g. baking powder (2-1/2 tsp.)
  • 5 g. salt (3/4 tsp.)
  • 2 large eggs
  • 1 cup milk (I used 2%)
  • 1/4 cup canola oil
  • cooking spray
  • 1 tbsp. melted butter, for finishing

preparation:

Weigh the dry ingredients in one bowl and whisk together the wet ingredients in another.

Add the dry ingredients to the wet, and stir together with a batter whisk, just until moistened.  Let the batter rest while you preheat the oven to 400º.

Resting the batter allows the flour to hydrate and avoid that gritty texture.

Mist a muffin tin with cooking spray.  I like a larger muffin, so I filled the muffin cups about 3/4 full for 9 muffins.  If you prefer smaller muffins (good for kids and small appetites), you can make 12 muffins, filling the cups to about 2/3 full.

Bake for 15 minutes.  Check the center with a toothpick, and if it comes out dry, they are done.

Brush the tops with melted butter, then transfer to a rack to cool.

Muffins can be stored at room temperature for one day, and any leftover after that can be frozen.

Notes ♪♫ You probably have most of the ingredients to make these corn muffins in your pantry.  I recommend Better Batter Original Blend for the flour, but you can use any one-to-one gluten free blend.  For the cornmeal, I used Bobs Red Mill.

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Gluten Free Italian Torpedo Rolls

I’m pretty excited about these Italian Torpedo Rolls!  When I was a kid, we always had them, fresh from the Italian bakery at every party and family gathering.  I can still remember tearing one apart, the chewy texture of the crust giving way to the soft pillowy white bread inside.  This recipe is as close as I have ever come to replicating those bakery rolls.

Yes, they are gluten free!

You are going to love this recipe!  

Just 5 ingredients!  Mix up the dough, rest on the counter overnight and bake in the morning.  Use a stand mixer, or don’t!  Try it and see if anyone can guess that these rolls are gluten free.

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About the flour

My bread friends know that I am a big fan of Better Batter flour for bread baking.  So, which one is my favorite?  Their Artisan Flour Blend is at the top of my list.  It produces incredible breads with great flavor and texture every time.  But their new Bread Flour is a star in its own right, especially if you want a true white bread.

This recipe is another of my experiments with blending these 2 flours together.  I really think I have hit on the perfect flavor and texture of Italian Bread that I was looking for.  You can use all bread flour if preferred.

Remember to use my Promo Code MGFC30 when you shop at Better Batter, for 30% off full price items!

Enough talk, time to bake!

Ingredients:

Preparation:

Weigh all the ingredients (yes, even the water, use a scale!).  Combine the flours, salt and yeast in the bowl of a stand mixer and whisk well.  Add the water and beat for 6 minutes on low speed with the paddle attachment.

No stand mixer?  You can combine everything in a large bowl with a dough whisk.  Be sure to turn the dough over on itself a few dozen times, while rotating the bowl to ensure the ingredients are well incorporated.

Now cover the bowl with plastic wrap and leave it on the counter (room temperature) overnight for 12-13 hours.  I like to make my dough around 8pm, then shape the rolls while I’m having coffee the next morning, around 9am.

In the morning, preheat the oven to 475º with a baking stone on the middle rack.  Turn the dough out onto an oiled cutting board.  Use a bench knife to divide it into 4 sections.

Flour your work surface and gently roll each section into a torpedo shape (oval with tapered ends).  Arrange them on a lightly floured baking sheet lined with parchment or use a perforated loaf pan.  Score the rolls with a sharp knife or a lame positioned at an angle.

Place in the oven and spray the rolls and sides of the oven with water to create steam.  Bake for 35 minutes at 475º, then remove from the pan and bake directly on the stone during the last 10 minutes.

Rolls are done baking when the internal temperature reaches 210º.  The crust should be firm and dry, and you will get that hollow sound when you give the rolls a sharp tap.  Remove from the oven and place on a rack to cool.

Wait for at least 8 hours and up to one day before slicing.  Remember that bread, especially gluten free bread continues to release moisture when it comes out of the oven, so you want to give it plenty of time for the center of the loaf to fully set!

You are going to have a hard time waiting for these rolls, but I promise it will be worth your patience!

At long last, it’s time for tasting.  These rolls are generously sized.  Just like the bakery rolls of my youth.  And back then, I could devour an entire roll in minutes!  Here I’ve just sliced one up for dipping and to show you the crumb.

What would you do with a homemade, hot out of the oven Italian roll like this?  Dip it in olive oil, or slather with garlic butter and toast it?  Slice it thin for bruschetta?  Maybe load it up with veggies, cold cuts and cheese to make a panino (a/k/a sub, hoagie)!  And for big appetites, you can serve them as dinner rolls (mop up that sauce!) or sandwich rolls.

However you choose to enjoy them, these rolls are delicious!

Variation: Instead of torpedo rolls, shape the dough into 6 round bulky Italian rolls.  You will be the envy of the BBQ!  Be sure to adjust the bake time to 25 minutes.

Notes ♪♫ Like most breads, these rolls are best when eaten within 1-2 days.  I recommend freezing any left over after the first day.  You can reheat them in the microwave, but they will have the best their texture when toasted.

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Gluten Free Oatmeal Bread

How are you feeling about oats these days?  As someone with Celiac Disease, I am comfortable with consuming oats that are both certified gluten free and purity protocol (see notes).  If you are one who can have oats, then this bread needs to be in your breakfast rotation!  It is a hearty, dense loaf that toasts up like a dream.   It is so good, everyone in your family will love it, gluten free or not!

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Ingredients:

Hint-I always have gluten free old fashioned rolled oats (not instant) in my pantry, so that when I need oat flour, I can just process a little in my coffee grinder and voila, fresh flour! 

Uncle Crumbles Oats are certified gluten free and purity protocol!

Preparation:

Place a pizza stone on the shelf just below the middle of the oven and preheat to 450º.  Line a 9 x 5 loaf pan (1.25 lb.) with parchment and/or mist the bottom and sides with cooking spray (using parchment will give you a lighter colored loaf).

This loaf is lighter in color; it was baked in a pan lined with parchment paper.

Warm the milk for 60 seconds in the microwave.  Add to the bowl of your stand mixer then whisk in the honey and yeast.  Cover and let it stand for 10 minutes then whisk in the vinegar and psyllium husk.  Let the mixture rest for about 5 more minutes to thicken.

Whisk together the dry ingredients (sorghum flour through salt).

Add the dry ingredients to the wet and mix with the paddle attachment for 8 minutes to form a thick batter.

Carefully scrape the dough into the prepared pan and smooth the top with a spatula dipped in warm water.  Be sure to spread it out evenly into the corners.  Cover with plastic wrap and proof for about 30 minutes.

Remove the plastic wrap and liberally spray the top of the bread with water.  Sprinkle rolled oats over the top and mist with water again to help them adhere.  Notice the dough hasn’t risen much.  That is normal for this recipe, but you should get a nice oven spring.

Score the dough.  I like to make one long slash down the center.  Place in the oven on the preheated pizza stone and bake for 20 minutes.

After 20 minutes, carefully turn the pan on its side.  Continue baking for another 10 minutes.  Lower the oven temperature to 400º then reverse the pan to the other side.  Continue baking for another 10 minutes.

Hint: This bread is prone to the dreaded “tunneling effect”, where the loaf separates and leaves a large gaping hole through the top or center of the loaf.  The simple technique of rotating the pan from side to side during baking eliminates this problem.  *See notes.

Return the pan to the original position.  If browning too quickly, cover the top with foil.  Bake 10 more minutes (total bake time is 50 minutes) or until the internal temperature reaches 210º.

Remove from the oven and place the loaf on a cooling rack.  If you used parchment paper, let it cool down for 10 minutes then gently peel it off.

This bread needs plenty of time to set, at least 8 hours!  Even better, leave it covered at room temperature overnight and slice in the morning.  Resist the urge to cut into it right away, or the bread will be gummy in the center.

This loaf is darker in color; it was baked directly in the pan with no parchment paper.

Your patience will be rewarded.  Here’s the crumb shot!

Notes ♪ I am one of those people with Celiac who is able to tolerate oats.  I realize that not everyone can and that this bread may just not be for you.  Whether or not you choose to consume oats is a personal choice.  If you do, always use Purity Protocol oats, meaning oats that have been grown, harvested, transported, produced and packaged under strict standards to prevent contamination with gluten.  When the Bakery on Main was recently rebranded as Uncle Crumbles, I reached out to them to confirm that their oats would still be purity protocol, and I was happy to receive their response that “that all Uncle Crumbles products do in fact use Purity Protocol Oats”.

Notes ♫ In ‘bread-speak’ this is what is referred to as “tunneling”.  Huge holes running through a loaf of bread, usually along the top.  By rotating the pan from side to side during baking, the dough distributes evenly, and you will have a nice consistent crumb throughout.

Originally posted 09/02/2022, Updated 09/18/2025

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