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 or Oat Flour Muffins!
If you love oat flour recipes, check out the best recipes to try, how to make oat flour, 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.)
- 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.
Click here to see the
step-by-step web story instructions for this recipe!
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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Fluffiest Oat Flour Bread (5 Minute Recipe)
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)
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.
- Cool in the pan for 10 minutes before removing to a wire rack to cool completely. For best slicing, allow the bread to cool at least 30 minutes first.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
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
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.
Martin Baker says
Good Morning,
Could you add yeast to this recipe to increase the “raise”?
Best,
Marty
Melissa Erdelac says
Hi Martin,
I haven’t tried this, but I don’t see how it could hurt. I would use instant dry yeast and just stir it in with the dry ingredients. I wouldn’t forgo the baking powder, though. When I make yeasted gluten-free breads I usually do a baking powder / yeast combo, let it partially rise, and then it finishes rising in the oven as it bakes.
Best,
Melissa
Cindy says
Hi- I’m excited to try this. Can I use Greek yogurt or do I need American yogurt?
Melissa Erdelac says
Hi Cindy,
You can use any type of yogurt, even dairy-free or sour cream. It just needs that creamy consistency.
Best,
Melissa
Joan says
I’m anxious to make this. The one I’ve been using has 3 c. Oat flour, 2Tbsp baking powder & 12 oz while milk yogurt. ( I use non-fat)
The author says the bread is sticky but glue might better describe it. When it comes out of the oven the bread is sticky. The longer I bake it the harder the crust becomes. This cannot be poured. It’s a gooey ball you plop in the 8×4 loaf, and I like it best when toasted. I don’t have psyllium but will try ground flax seed. Eggs yokes aren’t on my heart diet so hoping egg whites will still work.
I’m curious to see if I can pour yours.
This is my cholesterol medicine, because I cannot take statins. It’s so difficult to find an easy oat bread recipe and I just want to thank you, yes, even before I try it. I added you to my home screen so I can, hopefully, come back and rate it.
Melissa Erdelac says
Hi Joan,
I’d be happy to help. So, just to clarify, you have been making a version of this with the ingredients describes above? If so the adverse texture seems to be there isn’t enough liquid or fat for the amount of oat flour. I try this recipe using 1 T ground flax seed and 3 egg whites. If you find it needs more liquid next time I would increase to 4 egg whites. Let me know how it works!
Best,
Melissa
noelle tippetts says
Thanks for sharing your recipe. I have sour cream on hand. What are you thoughts about using sour cream instead of yogurt. Have you tried that?
Thanks,
Noelle
Melissa Erdelac says
Hi Noelle,
I swap sour cream for yogurt all the time in other baking recipes, so I don’t think it should be a problem. Enjoy!
Best,
Melissa
Anne Marie says
Thank you for the recipe! I’m really enjoying eating bread without feeling bloated!
Melissa Erdelac says
Yay! Great to hear, Anne Marie!
Best,
Melissa
Peaches says
Can’t have psyllium, or chia well no seeds or nuts any suggestions. Really looking for sandwich bread. Only recently able to add gluten free oats otherwise only grains white rice and corn, cassava flour
Melissa Erdelac says
Hello,
You can definitely make this without the psyllium. However, it will fall apart more because the psyllium acts as a binding agent. You can try replacing the psyllium with an equal amount of cornstarch, which will help a little. It would make great open-faced sandwiches if you find you can’t slice it and pick it up without the psyllium.
Best,
Melissa
Charlotte says
Have made this several times. It is now my go to for breakfast and snacks when I get a “flour” craving. It makes a really good loaf of bread. I find that it doesn’t work well in the toaster so I put a little bit of butter on it and “toast” it in a pan on the stove top. Thanks for this very good bread alternative!!
Melissa Erdelac says
Hi Charlotte,
Yes, if you have a toaster oven that works better than a traditional toaster. I love you tip about the stove top, though! So glad you are enjoying the recipe!
Best,
Melissa
Lisa Statham says
So easy to make and tastes really good. Tired of strange tasting shop bought gf breads! I made it using kefir and raw milk, and let it sit for half an hour when it was in the pan to let it ferment a bit.
Melissa Erdelac says
Thanks for sharing, Lisa! These are great ideas!
Best,
Melissa
Carolina says
Hi Melissa,
I love this recipe and I am looking forward to try it.
Is this a sweet kind of bread? If I take out the honey could it turn into just a neutral flavour? Thanks!
Melissa Erdelac says
Hi Carolina,
I don’t find it particularly sweet (I’m assuming you mean like a banana bread). You can omit the honey, or I would suggest halving the amount, unless you want a completely sugar-free recipe.
Best,
Melissa
Angel says
I look forward to trying this.
My husband is on firefighter diet and I’m going dairy free to help with gallbladder stones
Not to meantion the oatmeal will help with breastmilk supply as I am currently nursing
And way healthier alternative for my toddler who eats nothing but peanuty butter honey sandwiches.
I will be making this with oat creamer and unsweetened apple sauce.
Melissa Erdelac says
Hi Angel, I hope you really enjoy it and other than the taste, these are great reasons to make this bread. Enjoy!
Best,
Melissa
Ramona Silvester says
Will whole milk plain kefir work…would the amount equal 1 1/2 cups (3/4 cup yogurt plus 3/4 cup milk)?
Melissa Erdelac says
Hi Ramona,
I haven’t tried this, but I don’t see why not!
Best,
Melissa
Seema says
Thank you!! This is amazing! My loaf looks beautiful and tastes beautiful! It turned out a bit dense, but is my fault as I randomly threw in some blueberries at the end. In my (gas) oven it took about an hour and 10 minutes to be fully cooked. Also i ran out of oatmeal at the end so coated it with sunflower seeds instead. Am having it with an avocado spread!
Melissa Erdelac says
Glad to hear it worked out well for you, Seema! Thank you for taking the time to let me know.
Best,
Melissa
Phil says
Really disappointed with the outcome. Didn’t rise like in the picture. One big flat loaf even though the texture was moist. Not a keeper for sure.
Maga says
Phil: your baking powder or baking soda may have been stale; I just recently learned that baking soda can become ineffective if it is several months old. Best to start out with fresh baking powder and soda in a recipe like this that is dependent on them for the rise.
Melissa Erdelac says
Thanks for your input! So helpful 🙂
Best,
Melissa
Linda says
I love this recipe so much. Thank you for sharing.
Melissa Erdelac says
You’re so welcome!
Best,
Melissa
Melissa Erdelac says
You’re so welcome, Linda.
Best,
Melissa
MariBee says
Lovely bread! I lost my faithful recipe but this is just as good and I have tons of oatmeal to use up. I made it vegan with plant milk and vegan yog, Chia egg which worked perfectly. Also used olive oil and a little Stevia powder instead of honey. It is so good, I’m going to be making this whenever I have time, thanks!
Melissa Erdelac says
Thanks for writing and sharing your modifications. I’m glad it worked out and you enjoyed it!
Best,
Melissa
Tauni says
Dearest Melissa,
After 40 years of baking bread … I’m forced to look for alternatives to flour … hence your fabulous recipe!!
Here’s my take.
First … I have a Hamilton Beach blender … no way is it close to a Vitamix! Shouldn’t even be in the same sentence. I owned a Vitamix years ago … but can no longer afford one. So HB it is …
I made this recipe twice. I followed your recipe to the letter the first loaf except for the oil … I ONLY use olive oil. The batter was so thick I had to take “rest” after I got it into the pan☺️. My oven is a propane Frigidaire convection oven. Best oven out of the 5 I have owned over the years. I baked it 55 minutes … it was very pretty! It didn’t rise as much as I had hoped for … but it was delicious!!
Second loaf an hour later … I tried to change up a few things to get the rise. I changed up the honey to molasses minus a tablespoon and then added back a tablespoon of honey. I added one teaspoon of chia seeds to the recipe. (Just FYI … 1TSP of chia seeds soaked in 1 TBSP of water for 5 minutes will replace an egg … For your readers looking for a egg replacement 😋) I added chia seeds just for the health. I mixed all of it in a bowl as the batter is too thick to get out of my blender … now the BIGGIE SECRET … add the salt the moment before your ready to spoon it in your pan … as salt has a tendency to cancel out the baking soda and powder over a few minutes time … so for your readers having “rising issues” … work as quick as you can to get it in your preheated oven. Your recipe will now be part of my flourless arsenal!! So thank you so much!😘
Melissa Erdelac says
Hi Tauni,
Thanks so much for your thoughtful comments and your adaptations. I will have to try that salt trick! Thanks for the heads up. Given I only have a Vitamix to test blender recipes, I always wonder if something a little less “powerful” will have adverse affects on the finished product. In the case of it not rising, that could be an issue as well. The oats will not be ground as powdery so it will have a coarser, heavier texture. I’m glad to hear adding salt before pouring it in the pan can counteract this!
Best,
Melissa
Susan Merrell says
I ordered the Psyllium Fiber thinking it was gluten free, but the package does not say anywhere that it’s certified to be gluten free, but does say that it’s processed in a facility that processes wheat. So the product you have a link to is not a safe often for those who are gluten intolerant or have celiac disease. I am now on a search for one that does say it’s certified gluten free. But I am excited to try your recipe after I find the right fiber.
Melissa Erdelac says
Hi Susan,
This is the one I use and love because it is a nice light color that doesn’t make your baked goods look purplish. It has a gluten-free label on the package. I haven’t had issues with it. https://amzn.to/44CdhmS Hope this helps!
Best,
Melissa