Slow Cooker Bread Recipe

One thing I’m horrible at in the kitchen is bread. For years making a good bread has been one of the hardest things, and that’s even before I had to go gluten free! Today as part of the Slow Cooker Challenge I decided to give it a go making bread in my crock pot. It may not be the prettiest bread out there, but it’s pretty darn tasty!

I will note where to make the changes if you aren’t going to make this gluten free. I’m sure if you used regular flour it would be nice and fluffy – and just as good.

Ingredients:

• 1 tablespoon yeast
• 1 tsp sugar
• 1/4 cup warm water
• 1 cup warm milk (I used 2%)
• 1/2 cup instant oats
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons Agave Syrup
• 1 whole egg
• 1/4 cup Xanthan Gum (Use Wheat Germ for regular/non-gluten free bread)
• 2 cups white rice flour*
• 3/4 cups tapioca starch*

*2 3/4 cups whole wheat flour for regular/non-gluten free bread

Directions: 

1. Grease a medium souffle dish (8-9 inches) or a medium glass Pyrex bowl. Preheat your slow cooker by turning it on high.
2. In a small glass bowl add your yeast, sugar and warm water. Mix together well and let sit for 10 minutes to activate your yeast. Wake it up!
3. In a large bowl combine your milk, oats, salt, oil, agave, egg and xanthan gum. Mix well. Once your yeast is activated pour in and mix well.
4. Add your rice flour and tapioca starch and mix with a spoon until you cannot combine it any more. Knead in the remaining ingredients by hand. Continue to knead for 5 minutes.
5. Place your dough in your prepared dish or bowl and loosely cover with foil.
6. Take some extra foil and crumple it into a ball and put it in the bottom of your slow cooker, add in 1/2 cup of water.
7. Carefully place you dish in your slow cooker (remember it’s already hot). Cover and cook on high for 3 hours.

Your bread will be crispy on the sides but since the top is covered in foil it will be soft and dull in color. I placed mine under the broiler in the oven for 5 minutes and it browned up nicely.

My loaf is dense and yummy. It is not a fluffy bread, but often gluten free isn’t. I’m super happy with the flavor and that it’s not too dry or crumbly! It will make great stuffing or base for mini pizzas later this week.

This recipe is part of the Food Challenge with two other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!