Oat Flour Bread recipe requires no flour, yeast, or kneading to make delicious homemade gluten-free bread using 100% oats! Enjoy the taste of old-fashioned oatmeal bread in a fraction of the time using only a blender!
Gluten free oat Bread – 100% Oats & no flour!
If you love the ease and taste of baking with oat flour only, like in oat flour cookies, then you will love savory oat flour bread! This effortless flourless bread recipe is naturally gluten free, using no flour or yeast.
The taste replicates traditional oatmeal bread, with a slight hint of honey, soft crumb, and slightly nutty taste. However, oat bread comes together handedly faster, without the need for a bread machine, rising, or kneading.
Simply blend all the ingredients together in a blender or food processor, pour into a loaf pan, and bake. In less than an hour you’ll have fresh, homemade gluten free bread using only oat flour.
This bread is makes a wholesome gluten free breakfast, slathered with peanut butter and bananas, or use it for sandwiches, grilled cheese, or to serve alongside dinner. Or, for a sweeter version, try Oat Flour Banana Bread!
Ingredients needed
Gluten free oat bread uses affordable ingredients, many which are right in your kitchen. I typically have homemade yogurt on hand, but if are looking for a dairy-free recipe you may also substitute unsweetened applesauce.
- Oats – For gluten free bread, be sure to use certified GF oats
- Baking powder
- Baking soda
- Salt
- Plain yogurt – Or substitute unsweetened applesauce for dairy-free bread
- Eggs
- Canola oil
- Milk or non-dairy substitute
- Honey
How to make Oat flour bread recipe
To make your own oat flour, first blend the oats in a high-power blender or food processor. Add the remaining ingredients, blend to combine, and voilà – flourless, gluten-free oatmeal bread in minutes!
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- First blend part of the oatmeal into oat flour. Place 2 1/2 cups whole rolled oats in a blender or food processor and process into a fine flour.
- To the oat flour add the remaining liquid ingredients, blending until smooth.
- Add 1 additional cup of rolled oats and pulse briefly to combine.
- Pour into a greased 8X4 pan and bake for 50-55 minutes.
FREQUENTLY ASKED QUESTIONS
I have tested the recipe replacing the yogurt with unsweetened applesauce, and the results were good. The crumb binded slightly less, but overall the results were favorable.
To make a vegan oat flour bread the eggs would have to be replaced with flax eggs or an egg replacer. I have not tested the recipe with this, so I cannot recommend it. If you do try it, please leave me a comment below the recipe card!
Although you can purchase oat flour, it is super quick and easy to make!
First be sure to use certified gluten free oats, which are processed on equipment free of wheat, barley, or any other contaminants. Use a high-powered blender, such as a Vitamix, or a food processor for best results.
Place the same amount of oats as flour needed into the processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds – 1 minute. Check to be sure you don’t have any larger flecks of oats, and if so, blend again.
Not necessarily, but you will have to purchase oat flour. First whisk together the dry ingredients in a large bowl – oat flour, baking powder, baking soda, and salt. In a separate bowl whisk together the liquid ingredients – yogurt, eggs, milk, and honey.
Add the liquid ingredients to the dry, mixing well. Stir in the remaining 1 cup oats and pour into a greased loaf pan. Bake as directed.
If oat flour bread is undercooked, it will be doughy and break apart upon slicing. Oatmeal bread contains a lot of moisture, so you need to make sure it has plenty of time for the liquid to be absorbed in the oats, even if the crust appears done.
For best results insert an instant read thermometer in the bread and make sure the temperature is 200ºF. If you don’t have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.
For best results let the bread cool completely before slicing. Store in an airtight container at room temperature up to 3 days. To freeze, slice completely cooled bread and store in a ziplock freezer bag, with air removed, up to 3 months.
More tips / suggestions
- Be sure to cook bread completely, even if it looks done on the outside, or it will fall apart upon slicing. For best results, insert an instant read thermometer in the bread and make sure the temperature is 200ºF.
- Loosely tent foil over the bread for the last 25 minutes of baking. It will protect the exterior from becoming overly brown while the interior finishes baking.
- For a dairy-free gluten-free recipe, replace the yogurt with unsweetened applesauce and milk with non-dairy milk, such as almond milk.
- If your bread pan doesn’t have a good non-stick finish, you may want to line it with a piece of parchment paper so the bread releases easily.
More gluten free bread recipes
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Oat Flour Bread
Ingredients
- 2 ½ cups oat flour (same as 2 ½ cups oats blended into flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup plain yogurt (see recipe notes for dairy-free substitution)
- ¾ cup milk (or non-dairy milk)
- 2 large eggs
- ¼ cup canola oil
- ¼ cup honey
- 1 cup old fashioned rolled oats (use certified gluten free oats)
Instructions
- Preheat the oven to 350ºF. Liberally grease a 8X4" loaf pan using non-stick cooking spray. Set aside.
- Make the oat flour by placing 2 ½ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds – 1 minute.
- To the oat flour add the baking powder, baking soda, salt, yogurt, milk, eggs, oil, and honey. Blend well, scraping down the sides halfway through. The batter will be thin.
- Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.
- Pour the batter into the prepared loaf pan. If desired, sprinkle additional oats on top before baking.
- Bake for 50-55 minutes, rotating pan and loosely tenting foil over the top halfway through. For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. If you don't have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.
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Equipment Needed
Recipe Notes
FREQUENTLY ASKED QUESTIONS
Nutrition
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Tabitha S says
I was very excited about this recipe. It looked really yummy. However, I did not want to add the honey because I strictly avoid ALL forms of sweet/sugar in items like this. (In my opinion, bread should always be savory.)I replaced the honey with 1/4 cup yogurt. I also omitted the canola oil because it is a very unhealthy oil and replaced it with coconut oil.
Unfortunately, my attempts to make modifications did not work well. The bread started out looking beautiful! At 50 minutes in the oven at 350 it was not even close to being done. The center was still jiggly. So I left it in another 15 minutes. Then checked it again. Still not done so I left in another 10 minutes. It looked great on the outside but the center had fallen and it was still not done in the middle! I was very sad. I hope to try this recipe again and see if I can make other adjustments and maybe it will turn out well.
Melissa says
Hi Tabitha,
Thanks so much for writing. Replacing the honey with the yogurt sounds like the issue. This bread already has a lot of moisture in it, so adding more would cause it to not bake through. The honey can be simply omitted without substitution. Swapping out the canola with coconut oil is completely fine, though! I’ve used both and they have worked out fine. I hope you can give it another go!
This bread really needs to be checked before coming out of the oven because it behaves like you described if not cooked through. Sometimes I will insert a knife in the middle to make sure. If the top is getting too brown before the middle is cooked, just tent a piece of foil over the top.
Best,
Melissa
Amy says
Can olive oil be used instead of canola
Melissa says
Hi Amy,
Yes, that wouldn’t be a problem!
Best,
Melissa
Judy says
If using oat flour, what should the measurement be? Usually 2 and 1/2 cups whole oats will make less than 2 and 1/2 c. of oat flour.
Melissa says
Hi Judy,
Every time I tested grounding the whole or quick oats to oat flour it was a one-to-one conversion. The only thing that yielded different was using steel cut oats, which would basically double once you grind it. If it helps, one cup of oat flour weighs 100g. So, for the purposes of this recipe use 2 1/2 cups oat flour.
Best,
Melissa