Oatmeal Bread III

"This was surprisingly good! I didn't have any liquid lecithin (a binder) so I used one teaspoon dry guar/xanthan gum, another binder, per cup of flour (a total of 2 t.) and upped the "milk" by 2 T. Al..." See moreso, I didn't have arrowroot powder, so I used cornstarch which is similar in property. I have to admit I was a little hesitant to add cinnamon to the recipe, since this is not a dessert bread, but I did anyway and it was wonderful! This would still be a wonderful bread without the cinnamon. The texture was a little crumbly, so I am going to make this again and I will add an extra tablespoon of cornstarch or arrowroot, and I think I'll try it without the cinnamon and see if it makes a good sandwich bread. Thanks so MUCH for this recipe!"

"Delicious! I was very pleasantly surprised with this recipe. It's very difficult to find palatable recipes that are vegan, all-natural and wheat-free. It turned out very moist and good, liked by al..." See morel. Thanks!"

"I made a loaf a few days ago, with a few changes because of soy allergy. I subbed almond milk for soy, xanthan gum for lecithin, and garbanzo bean flour for soy flour. Some had complained of crumbly..." See more bread, so I added a tablespoon of ground flax with 2 T. water. The batter was quite wet, but I went ahead with it. On second thought, I would add a little more flour for a drier batter. I thought the loaf was done after 40 minutes since it was brown and a toothpick came out clean, but definitely should have left it in longer. I let it cool, put it in the fridge, and started slicing it the next day. It has a fabulous taste, but I find the bread to be a little too dense. However, I'm going to try this again since I made some errors, and work on making a less dense loaf, because the taste is worth it. The tiny bit of cinnamon and a flavorful local honey make it a real pleasure to eat."