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Oat Flour Bread

By: Melissa Erdelac · On: · Updated:

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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!

oat flour bread sliced open and facing straight on

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.

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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 or Oat Flour Muffins!

If you love oat flour recipes, check out the best recipes to try, and be sure not to miss the fudgiest oat flour brownies recipe!

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
  • Psyllium husk powder – A recent addition to the recipe because gluten-free psyllium helps with binding, so it’s sliceable for sandwiches. It can be made without, but I highly recommend picking up this affordable ingredient! It also enhances the texture of gluten-free bread.
  • 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.)

images showing how to make oat flour bread
images showing how to make gluten free oat flour bread
  1. 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.
  2. To the oat flour add the remaining liquid ingredients, blending until smooth.
  3. Add 1 additional cup of rolled oats and pulse briefly to combine.
  4. Pour into a greased 8X4 pan and bake for 50-55 minutes.

FREQUENTLY ASKED QUESTIONS

Can I make gluten free oat flour bread vegan?

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!

How do I make oat flour?

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. 

Do I need to use a blender or food processor?

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.

What is the best way to tell when the bread is done?

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.

What is the best way to store / freeze flourless bread?

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.

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step-by-step web story instructions for this recipe!

overhead shot of oat flour bread with oats sprinkled on top and a blue towel and knife next to it

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.
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oat flour bread sliced open and facing straight on

Oat Flour Bread

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!
4.35 from 182 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 12
Author: Melissa Erdelac

Ingredients

  • 2 ½ cups oat flour (same as 2 ½ cups quick oats blended into flour)
  • 1 tablespoon psyllium husk powder (optional but greatly enhances texture – what is psyllium husk?)
  • 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)
US Customary – Metric

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.
    2 ½ cups oat flour
  • To the oat flour add the psyllium husk powder, baking powder, baking soda, salt, yogurt, milk, eggs, oil, and honey. Blend well, scraping down the sides halfway through. The batter will be thin.
    1 tablespoon psyllium husk powder,2 teaspoons baking powder,½ teaspoon baking soda,½ teaspoon salt,¾ cup plain yogurt,¾ cup milk,2 large eggs,¼ cup canola oil,¼ cup honey
  • Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.
    1 cup old fashioned rolled oats
  • 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.
  • DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
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Equipment Needed

Recipe Notes

 
Psyllium husk powder
A recent addition to the recipe because it helps with binding. Without the psyllium powder, the bread is just as tasty, but has a more fragile texture, not really suitable for sandwiches. I highly recommend picking up this affordable ingredient, and it can be used in soft, white gluten-free bread recipe.
 
Dairy free adaptations
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.
Use 3/4 cup unsweetened applesauce and 3/4 cup non-dairy milk. Since there is more moisture, the bread may have to bake a few minutes longer.
 
Making without a food processor / blender
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.
 
Storing / Freezing
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.

Nutrition

Calories: 216kcal | Carbohydrates: 29g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 172mg | Potassium: 244mg | Fiber: 2g | Sugar: 8g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
Course: Bread, gluten free bread
Categories: Baking Bread Breakfast Christmas Dairy Free Easter Fall Freezer-Friendly Gluten Free Healthy(ish) Recipes Spring Summer Thanksgiving Winter

This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.

Reader Interactions

Comments

  1. Mona says

    Hi, yesterday was my second time doing this recipe. I want to share my findings.
    1. The first time I did everything as in the recipe and after 55 min in the oven, it was still wet. I put everything in a pot, mashed it, removed a bit and put that in a muffin tray, and the rest I returned into the loaf pan, cooking the muffins for 7-9 min and the bread for another 15 min.
    The bread was still a bit wet but tolerable and the next day was better. It was crumbly so I had to cut it quite thick (1.5 cm).
    2. The second time I put the psyllium with the wet ingredients and didn’t add yogurt; I added 2 more eggs instead. I let that sit for about 10 min.
    The second big change was the pan, I switched it with a baking pan, on a baking paper. This made it evenly cooked and was easy to cut it into ‘slices’.
    Next time I don’t think I’ll add baking soda or baking powder since it didn’t rise. I don’t like the sweet taste so I will also remove the honey. I’d also add more salt, but that’s my preference.
    Since my daughter doesn’t eat her recommended pumpkin seeds, I blended them and added them into the mix. She didn’t even notice it. So, you can ‘hide’ useful ingredients and your picky eaters wouldn’t notice and still reap the benefits.
    Thank you for posting this recipe, I will make it very often.

    Reply

    • Melissa Erdelac says

      Hi Mona,
      Thank you so much for sharing your findings! So helpful! I loved how you repurposed the bread into a muffin tray. Genius! As for the free form loaf, it held enough shape not not bake in a loaf pan? It seems like the batter would be too runny for that, but maybe with your adjustments it had a different consistency?
      Best,
      Melissa

      Reply

      • Mona says

        Hi, maybe the batter was not that runny because I added psyllium with the wet ingredients and I let it sit for a while. Thank you again for the recipe!

        Reply

  2. Ginger says

    I made this bread for the first time today. The taste is fabulous, but the texture was not quite what I expected. I was very careful in measuring and even weighing my ingredients. My only substitutions were olive oil in place of canola oil, and golden ground flax meal in place of psyllium husk powder.
    The texture was more like a muffin than a bread. As I said, it was delicious, but I don’t think I can use it as a sandwich bread. I cut it in thick slices and put in the freezer to warm up and eat for breakfast as if it was an oatmeal muffin. If I make it again, I will probably just put it in muffin tins, rather than a loaf pan.

    Reply

    • Melissa Erdelac says

      Hi Ginger,
      Making it in muffin tins is an excellent idea! Yes, the texture is not like typical bread because it’s made purely with oats. If you add the psyllium husk, it is more sturdy and can be sliced. However it will fall apart more than traditional wheat flour bread. Glad you enjoyed it nonetheless, though!
      Best,
      Melissa

      Reply

  3. Doris says

    Made the oat bread twice…with applesauce instead of yogurt and used almond milk. Otherwise all the same. I also used the thermometer. The first time, I over baked it, it looked great, but tasted dry. .Thermometer read 203..the next time, I took it out at 198 or so. This time, it was perfect for moisture, but it did not seem to matter what knife I used to cut it with (serated or otherwise), it crumbled a lot…I could not get a decent slice.
    Thanks. Would appreciate your comments.

    Reply

    • Melissa Erdelac says

      Hi Doris,
      I hope I can help! I’m wondering if you added the psyllium husk powder. Since there is no gluten in this recipe I’ve found without adding the psyllium it really crumbles. If you don’t have psyllium you can try substituting ground flaxseed too. It doesn’t work quite as well, but it helps!
      Best,
      Melissa

      Reply

  4. Dcr says

    I follow a low FODMAP diet due to IBS so I’m always looking for a great wheat free bread. I made a few changes this to make it even lower FODMAP: I used maple syrup in place of honey, and almond milk, and substituted a gluten free flour blend for the last cup of oat flour. It rose beautifully and is delicious. This will be my go to bread recipe from now on!

    Reply

  5. Charlie says

    Baking this again, first time I forgot the second cup of oatmeal but it still was so good! This time I’m trying to do it correctly. Thanks for the recipe!

    Reply

  6. Christina Parker says

    Just baked my first loaf of gluten free bread and it’s great! Followed the recipe to a tee and it worked wonderfully. I had to extend the baking time by 15-20 minutes and used the thermopop to ensure the internal temp reaches 200F. It tastes great!! Can’t wait to have my toasts again for breakfast.
    Quick question, will adding yeast and letting it proof a little help increase the height and will it help to make it airy, less dense? Thanks!!

    Reply

    • Melissa Erdelac says

      Hi Christina,
      Hmm, that’s a good question. A lot of the texture comes from the oat flour and how much it absorbs liquid. You can try adding the yeast, I don’t think it would hurt! Let me know how it turns out!
      Best,
      Melissa

      Reply

  7. Jayne says

    My husband and I both love this bread! Melissa, do you think it would work to make this as a cinnamon bread with streusel and a glaze?

    Reply

  8. Carolyn says

    Made this bread as is with pysillium husk and applesauce instead of yogurt but it didn’t rise much at all . Can you help? It’s only about 2 inches high.

    Reply

    • Melissa Erdelac says

      Hmm, I wish I could help more, Carolyn, but I can only give theories on why it didn’t rise. Perhaps there was a miscalculation on how much oat flour was added, the extra cup of oats wasn’t added, or baking powder left out? I’m so sorry this happened! I know how frustrating it can be when ingredients are wasted.
      Best,
      Melissa

      Reply

  9. Linda says

    Thank you for sharing the recipe! I made this using Bob’s Red Mill gluten free oats, nut flour I ground in the food processor instead of psyllium powder, olive oil in stead of seed oil, and no honey or sweetener. I wanted a bread I could slice and toast to make crusty and this worked perfectly. It was delicious!

    Reply

  10. Bee says

    Oh my goodness this bread is sooooo scrumptious. I took on a picnic with some hummus. Yum! So easy to follow the recipe and I found all the extra tips about cooking gluten free really helpful. Thank you sooooooo much for sharing. 🥰

    Reply

  11. Kathy says

    After I took the loaf out of the oven, the center fell. I substituted Avacado Oil for the Canola. When I used 2 1/2 cups of oats, it reduced to 2 cups of flour. How much in grams should the flour be? I baked for 55 minutes and the internal temp was 200F. The taste is terrific. What would cause the loaf to collapse?

    Reply

    • Melissa Erdelac says

      Hi Kathy,
      It sounds like it needed a little more flour. When I grind 2 1/2 cups quick oats in my Vitamix, it yields 2 1/2 cups oat flour. Your oat flour should weigh 220 grams. I sorry it fell! It sounds like it just didn’t have the right dry to wet ratio.
      Best,
      Melissa

      Reply

      • Kathy says

        You use quick oats for the flour? I used the regular kind. I will weigh my flour next time. Regardless the taste was terrific. Thank you for your reply
        Kathy

        Reply

        • Melissa Erdelac says

          Yes, I do. I find quick oats does a little more accurate of a measurement. I’ll make a note in the recipe so hopefully others can avoid a possible issue.
          Best,
          Melissa

          Reply

  12. Jay Hammond says

    Hello,

    This is brilliant, thank you for putting this on line. Can you substitute the dairy yogurt for coconut yogurt or soyer? I can’t have apples at the moment or dairy.
    Many thanks! x

    Reply

  13. Edith says

    Halp, please! I’ve tried this with the ingredients exactly as listed except I didn’t have any psyllium husk powder and used mild and light olive oil rather than any other kind of oil (due to dietary requirements). I can’t get it to set in the middle 🙁 it’s delicious around the edges but I’ve doubled the baking time without removing it for more than the time needed to check, and I’ve even cut the loaf in half and given it another 10 minutes after that, but no luck. I’m not a natural baker, any ideas as to what I need? More oat flour? Thank you!

    Reply

    • Melissa Erdelac says

      Hi Edith,
      Sorry for the delay on this! I’ve been out of town this past week. It sounds like there is too much moisture. Did you use yogurt or applesauce? Also, did you use already made oat flour or make your own in the blender? I would cut back on the milk. Try using only 1/4 cup.
      Best,
      Melissa

      Reply

    • Melissa says

      Hi Diana,
      I haven’t tried it, but I believe other readers have. I would make sure to add the psyllium husk, though, because with an egg replacer you will have less “binding” power.
      Best,
      Melissa

      Reply

    • Melissa says

      I have not, but I know the measurement for oat flour would be off. I cup of steel-cut oats ground into flour equals about 2 cups oat flour. You can grind the oats and then just use the amount of oat flour in the recipe. However, I would add the old fashioned oats in at the end, not the sprouted oats. Does that make sense?
      Best,
      Melissa

      Reply

  16. dBing says

    I’ve made this Oat Flour Bread twice in the last few weeks. I used Bob’s Red Mill Oat Flour and followed all directions exactly. After baking the first loaf for 70 minutes at 350 degrees to an internal temperature of over 200 degrees, I decided it had been in well over its time so took it out of the oven. Within 5 minutes it had collapsed. The bottom inch, at least, was considerably under done. I did taste it for flavor, but it certainly was not edible so I donated the loaf to Rumple, the trash collector. I was still interested in the concept of a good oat flour bread, I decided to experiment again. For loaf two I beat the mixture longer, but kept the oven temperature to 350 degrees. This time the loaf registered the ideal 210 degrees after 60 minutes. When removed from the pan it did not fall so I sliced it when cool enough and found the bottom .5 inches was not totally baked. That day and the next I toasted slices for eating, but decided they were still too underbaked for saving the loaf. I think the problem might be that the recommended baking temperature is too low, especially for insulated ovens with no exposed calrod units. Regular bread should be baked at 375 or 400 degrees to a bottom of the loaf temperature of 210 degrees. I’ll be trying this recipe once more at 375, but suggest that whoever Melissa is considers making adjustments to this recipe.

    Reply

    • Melissa says

      Hello!
      I’m Melissa, nice to “meet” you! I applaud your dedication to the recipe! Unfortunately, this perfectly illustrates what can be extremely frustrating about posting recipes online. We all have different kitchen equipment, calibrated ovens, and I cannot be there to see where a mishap might have occurred. Have you tried the recipe as written, where you place the measured oats in and make your own oat flour before proceeding? Or you might want to add 2-4 tbsp more oat flour to the recipe, if you continue to use the BRM flour. I haven’t come across a lot of recipes where breads bake at 375 or 400 and typically GF breads need a lower and slower approach because moisture isn’t absorbed as readily. Thank you for writing, and I’m always sorry to hear when food has to go in the trash. 🙁
      Best,
      Melissa

      Reply

    • Brandie says

      Just made this for sandwich bread and it is amazing! Thank you for sharing! I used the apple sauce instead of yogurt and a diary free milk (coconut) and it’s still so yummy❤️ n

      Reply

  17. Anonymous says

    Recipe is hard to follow. Ingredients amounts and instructions should be together. And I’ve spent 10 minutes looking for what temperature to bake at!

    Reply

    • Melissa says

      Hi June,
      I haven’t tried the recipe without eggs and I worry about the binding. You can try substituting flax seed eggs if you generally have luck with that in breads. (For each egg, mix 1 tbsp ground flaxseed meal with 3 tbsp of water. Refrigerate for 15 minutes to set up and thicken.)
      Best,
      Melissa

      Reply

  21. Seli says

    Hi Melissa, thanks for this great recipe. Made it two times already, one with molasses, one with honey. I’m about to make it again today and was wondering if leaving out honey would affect the texture drastically?

    Reply

    • Melissa says

      Hi Seli,
      I’m so glad you are enjoying the recipe. You can leave out the honey, but I would add a little more liquid to replace it. Either an extra tablespoon of oil or egg white would probably do the trick.
      Best,
      Melissa

      Reply

  22. Fanisia says

    Great recipe! I made a loaf and some mini muffins. I replaced the egg with banana to make it vegan. Really delicious!!! The loaf was almost gone before it cooled. I put away a few pieces for my husband’s lunch.

    Reply

  23. Susannah says

    I’ve got this in the oven right now and can’t wait to taste it! I do have one question. When I make regular oatmeal bread, my recipe calls for 1/4c molasses. Do you think I could substitute that for the honey in this recipe? Thanks so much!!

    Reply

    • Melissa says

      Hi Eugene,
      I’m not sure if I completely understand your question. Serving size is 1 slice if it is cut in 12 slices. There are 29g carbs / slice. Hopefully this answers your question.
      Best,
      Melissa

      Reply

      • Cindy Ross says

        I must be reading the recipe wrong. It’s says 2 1/2 cups oats in the ingredients which you blend in the blender. Then it says to add an the remaining 1 cup of oats. So is it actually 3 1/2 cup of oats divided or do I divide the 2 1/2 cup of oats. I read through the comment and no one has mentioned it so I don’t know what I’m missing.

        Reply

        • Melissa says

          Hi Cindy,
          Thanks for writing and I’d be happy to clear this up. Sorry for any confusion! I have the oats listed separately because a lot of readers wanted to use ready-made oat flour. So the initial 2 1/2 cups gets blended into oat flour (or use 2 1/2 cups oat flour), and the remaining 1 cup gets pulsed in at the end. So you are right, it’s 3 1/2 cups total if you are making your own oat flour.
          Best,
          Melissa

          Reply

  27. Dee Dee says

    I made the recipe using unsweetened applesauce, and full fat Oat milk. The bread is tasty, but crumbles and falls apart when the knife cuts it. I’ve gone over the recipe several times trying to figure out what I could have done wrong. Can you offer some insights?

    Reply

    • Melissa says

      Hi Dee Dee,
      I don’t think you did anything wrong. Since there is no gluten in the oats, the starches don’t bind together like traditional flour. It has a tendency to fall apart more easily. Generally, though, it should slice just fine, but might fall apart more when picking it up. If you are making the dairy-free version without yogurt, try reducing the applesauce by 1/4 cup and add an extra egg yolk. That should help with slicing and binding it together.
      Best,
      Melissa

      Reply

  29. Lola Wolverton says

    Make it VEGAN!
    2 1/2 C Oat Flour
    2 tsp baking powder
    1/2 tsp sal
    3/4 C Vegan Yoghurt. I suggest Silk Vanilla. (Can Sub for coconut cream with 1 TBSP Braggs Apple Cider Vinegar and 1 TBSP Lemon Zest)
    3/4 C Creamy Oat Milk. I suggest Silk Extra Creamy.
    3 inches of a medium banana (Please blend the banana into the yoghurt and Oat Milk) You can add the oil also if your blender needs more liquid. My favorite is Sunflower Oil.
    Also to the liquids please add 2 TBSP Ground Flaxseed
    1/4 C Light Agave or Golden Agave

    Once it has cooled room temperature it actually helps to form your bread by putting it in the freezer in the proper tupperware of course. Just an hour or so. Take it out. Store in fridge as normal. Your welcome! I love Oat Bread!

    Reply

  30. Susan says

    I’m egg-free, so I subbed the eggs with carbonated water. Worked beautifully! I ate it warm with fresh homemade apple butter. Delicious!

    Reply

  31. Marg says

    I saw this recipe and couldn’t wait to make it. So I didn’t. And am so glad I didn’t wait. I love it. Thank you for sharing it. I think it will be my go-to for some time.

    Like most people, I made some changes. And that is why I am so excited about this recipe. It has so many possibilities to tweak. Yesterday, I replaced 1/2c of oat flour w buckwheat. I used over ripe banana instead of yogurt/applesauce. I grated in some carrots. And added 1/8 tsp xanthum gum for good measure. I had to bake it in 3 small loaf pans since I didn’t have the right sized pan.
    I am not a connoisseur of flavors but I know it tastes good.

    One thing I would like to know is what might make it a crumbly texture. Trying to put softened butter on it is almost impossible. I will still bake it but wondering if my tweaks affected the texture and is there way to adjust that. I’m sure that my tweaks complicate that answer. My plan now is to almost melt the butter for easier spreading because I will bake it again.

    So again, thank you for sharing this.

    Reply

    • Melissa says

      Hi Marg,
      I really appreciate you taking the time to write and let us know your modifications. It’s so helpful! The crumbly texture comes from the absence of gluten. I’ve tried working on this, but you can only go so far without adding another sort of binder. Adding the xanthan is an interesting suggestion. With the amount of oat flour, you could even bump it up to 1/2 teaspoon and see if that helps. I love the taste of this bread, but yes, it will be a little more fragile than other breads.
      Best,
      Melissa

      Reply

      • Marg says

        Thank you for your feedback. I will definitely try increasing the amount of xg. So glad I found your site. Looking forward to trying the Irish Soda bread. I do (did) love it w a bowl of home made vegetable soup.

        Reply

  33. Natori says

    Hi, I was interested in making this but was torn because I preferred to leave the dairy out for some of my family but I wanted to avoid (even the natural sugars) in applesauce and it having an apple-y taste. I had an interest in making a sesame seed flavored oat bread, is it at all plausible the sesame paste could replace these, please?

    Reply

    • Melissa says

      Hi Natori,
      I’d love to help, but I’m not sure how much of a help will be because I have never worked with sesame paste. If I were to try this I would leave out the yogurt / applesauce and add 1/3 cup sesame paste, but also decrease the oats (the ones being blended into oat flour) by 3/4 cup. If you give it a try, let me know how it turns out!
      Best,
      Melissa

      Reply

  34. Jennifer says

    I am so looking forward to trying this – I have a loaf in the oven right now! The only swap that I did was melting 1/4 butter instead of canola. Canola is one of the worst oils to consume. Fingers crossed my loaf turns out! Looks so good!

    Reply

    • Benjamin says

      A cup is a measure of volume, and a gram is a measure of weight. The two are not directly comparable, being on different scales of measure. Perhaps convert cups to mL!

      Reply

  37. 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.

    Reply

    • 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

      Reply

  39. 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.

    Reply

    • 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

      Reply

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