The Home Economics Bit
The following information was sourced from www.teagasc.ie
In recent years, there has been growing interest from the gluten-free and health food sectors for oats. This is due to the many health benefits that have been attributed to oats and oat products including lowering blood pressure and preventing radical damage to DNA, RNA, proteins, and body cells. Oats contain soluble dietary fibre, unsaturated fatty acids, several vitamins and minerals, antioxidants, and LBV protein. The primary protein in oats is avenalin, compared with gluten in wheat and barley crops. This makes oats suitable for inclusion in a gluten free diet. However, the crop needs to be kept isolated from wheat and barley (and other gluten containing cereals) so as to avoid cross–contamination of the oats.
Gluten Free Porridge Bread with Apple & Cinnamon
- 500 ml natural yoghurt
- 360 g gluten free porridge oats
- 1 egg
- 3-4 tbsp milk
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 tsp bread soda
- 2 eating apples peeled and grated
- Preheat the oven to 180°C / Gas Mark 4.
- Grease or line a 2lb loaf tin.
- Combine the yogurt, egg, milk and bicarbonate of soda in a large mixing bowl, and mix.
- Stir in the gluten free oats, salt, grated apple and cinnamon. Mix until all of the ingredients are distributed evenly, then transfer the mixture into the prepared loaf tin.
- Cut a line down the centre of the loaf, then place into the preheated oven and bake for 50-55 minutes.
- Remove the loaf from the tin. Return it to the oven upside down and bake for a further 5-8 minutes (to make the loaf crispy).
- Remove from the oven and leave to cool on a wire rack.