Ovseni bezglutenski hleb (Oat gluten free bread)

Sastojci: 195 g univerzalne bezglutenske mesavine brašna, ¾ kašičice ksantan gume (ako tvoja mešavina već sadrži, preskoči), 55 g kukuruznog skroba, 75 g ovsenog brašna (samlevene ovsene pahuljice, bezglutenske), 50 g ovsenih pahuljica (bezglutenske), 2 kašičice praška za pecivo, ¾ kašičice sode bikarbone, ½ kašičice soli, 100 g kristal šećera (ili izostaviti za manje sladak hleb), 250 ml jogurta (sobne temperature), 85 g neslanog putera (rastopljen i ohlađen), 2 jaja (sobne temperature, umucena), dodatni sastojci za slani hleb: 1 kašičica suvog ruzmarina (sitno iseckan), 1 kašičica suvog timijana, ¼ kašičice belog luka u prahu, 1 kašika susama, 1 kašika bundevinih ili suncokretovih semenki

Priprema:

1. Zagrej rernu na 175°C i pripremi kalup za hleb (obloži papirom ili namasti).

2. U velikoj posudi pomešaj bezglutensko brašno, kukuruzni skrob, ovseno brašno, ovsene pahuljice, prašak za pecivo, sodu, so, šećer, ruzmarin, timijan i beli luk u prahu.

3. U drugoj posudi pomešaj jogurt, rastopljeni puter i umućena jaja.

4. Sipaj tečne sastojke u suve i nežno promešaj lopaticom dok se sve sjedini. 

Nemoj premešati – testo treba biti gusto i lepljivo.

5. Dodaj semena u testo i promešaj, a malo ostavi za posipanje po vrhu.

6. Sipaj testo u kalup i pospi vrh preostalim semenkama.

7. Peci 45–55 minuta ili dok čačkalica ubodena u sredinu ne izađe čista.

8. Ohladi u kalupu 10 minuta, zatim izvadi i potpuno ohladi na rešetki pre sečenja.

Ingredients: 195 g all-purpose gluten-free flour blend, ¾ teaspoon xanthan gum (if your blend already contains it, skip it), 55 g cornstarch, 75 g oat flour (ground oat flakes - rolled oats, gluten-free), 50 g oat flakes - rolled oats (gluten-free), 2 teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, 100 g granulated sugar (or omit for less sweet bread), 250 ml yogurt (room temperature), 85 g unsalted butter (melted and cooled), 2 eggs (room temperature, beaten), additional ingredients for savory bread: 1 teaspoon dry rosemary (finely chopped), 1 teaspoon dry thyme, ¼ teaspoon garlic powder, 1 tablespoon sesame seeds, 1 tablespoon pumpkin or sunflower seeds.

Preparation:

1. Heat the oven to 175 C (347 F) and prepare a bread pan (line it with paper or grease it with butter).

2. In a large bowl, mix gluten-free flour, cornstarch, oat flour, oat flakes, baking powder, soda, salt, sugar, rosemary, thyme and garlic powder.

3. In another bowl, mix yogurt, melted butter and beaten eggs.

4. Pour the liquid ingredients into the dry ingredients and gently stir with a spatula until everything is combined.

Do not over mix - the dough should be thick and sticky.

5. Add the seeds to the dough and mix, leaving a little for sprinkling on top.

6. Pour the dough into the pan and sprinkle the top with the remaining seeds.

7. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack before cutting.