Grain & MillingBeginner
Oats
Cereal that adds softness; gluten-free only if certified.
A cereal grain used in bread as rolled oats, oat flour, or a soaker, where it adds moisture, softness, and a mild sweetness. Oat proteins don't form gluten, and oats are naturally gluten-free, but they're often cross-contaminated with wheat in fields and mills. Certified gluten-free oats exist, and some people with celiac disease still react to oats themselves.
By Henry Hunter · Updated
Henry's notes from the bench
- Soak or scald rolled oats before they go into the dough. Dry oats pull water out of the dough and leave you with a stiff, dry loaf.
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