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!
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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. (Win for all those baking novices out there!)
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 GF 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 these easy homemade muffins with oat flour!
This bread is AMAZING!! It rose beautifully and looked artisan quality. I made it in my narrow gluten free metal tins which helped the bread rise nicely. I am so pleased with the ease of making this bread, and the Vitamix made the process a breeze. Thank you for sharing this true gem of a recipe!
—Ashley
Thank you so much! Have tried to eliminate wheat but oat flour bread is so expensive now. I had no problems at all with this recipe and even my husband loved the taste. Again, thanks!
—Jude
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Ingredients Tid Bits
Oat bread uses affordable ingredients, many which are right in your kitchen. I typically have yogurt on hand, but if are looking for a dairy-free recipe you may also substitute unsweetened applesauce. More baking notes on that are included below.
- Oats – For gluten free bread, be sure to use certified GF oats. They will be blended quickly into 1-minute homemade oat flour.
- Psyllium husk powder – A recent addition to the recipe because psyllium in GF baking 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.
- Plain yogurt – Or substitute unsweetened applesauce for dairy-free bread. Baking tips for this are included in the recipe card.
- Eggs – Many readers have asked if this bread can be made egg-free. I have not personally tried this, but others have commented it does work with an egg replacer, but the crumb will be a little looser.
- Oil – I use canola oil, but I know home bakers sometimes have some strong feelings about oil choices. 🤔 Use whatever floats your boat. It all works here!
- Milk or non-dairy substitute
- Honey – Same as oil opinions (see above ☝️). Pure maple syrup, less sweetener or no sweetener works.
Let’s Make This Together!
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.)
Make 1-minute oat flour
Place 2 ½ cups GF whole rolled oats in a blender or food processor and process into a fine flour. If you have these two things, please don’t waste precious money on premade oat flour! If following my advice isn’t feasible, use 2 ½ cups oat flour. No judgment zone.
Easy part – add and blend
Once the oat flour is made, just throw in all the other stuff and blend away. The batter will be thin and runny.
Add some oatmeal magic
Pulsing in a little extra oats helps build the structure of the bread. It doesn’t have to be processed completely. Just pulse a couple times.
Pour and bake
Pour into a greased loaf pan. The batter will still be thin, but the magic of oats is how it absorbs all the liquid. Bake for 50-55 minutes and cool completely before slicing. If you can’t wait that long, you will still be enjoying some delish bread, it will just fall apart. You choose.
What if I don’t have a blender?
It’s possible to make the bread without a blender, but you’ll have to buy some 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.
How do I tell when the bread is done?
If the bread is undercooked, it will be doughy and break apart upon slicing. This recipe 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.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Fluffiest Oat Flour Bread (5 Minute Recipe)
Ingredients
- 2 ½ cups (235 g) 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 (184 g) plain yogurt, (see recipe notes for dairy-free substitution)
- ¾ cup (184 g) milk , (or non-dairy milk)
- 2 large eggs
- ¼ cup (55 g) canola oil, or any preferred oil
- ¼ cup (85 g) honey
- 1 cup (104 g) old fashioned rolled oats, (use certified gluten free oats)
Equipment
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.
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, psyllium, 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.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.
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.
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. 🥰
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?
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
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
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
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
Hi Jay,
I haven’t personally tried this, but I see no reason why it wouldn’t work! Enjoy 🙂
Best,
Melissa
Thank you so much for your reply! I’ll give it a go. Thanks very much!
Have you tried this using a bread machine?
Hi Christina,
Sorry, but this type of bread would not work with a bread machine.
Best,
Melissa
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!
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
Hi wondering if you can you make this bread with egg replacer?
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
Have you ever tried this recipe using sprouted dried oats? They sell them now at Costco.
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
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.
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
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
Thanks for sharing, Brandie! I’m so glad it worked out well for you dairy-free as well.
Best,
Melissa
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!
Should I use Greek yogurt or “regular” yogurt? How about vanilla yogurt vs plain?
Hi Mary,
You can use greek or regular. If you only have vanilla on hand, that will work too, but will give a sweeter taste.
Best,
Melissa
Can I make this recipe without the eggs? Or what would be a good substitution?
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
Can this be made in a bread machine?
Sorry, Silvia, this would not work in a bread machine.
Best,
Melissa
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?
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
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.
Thank you for taking the time to let me know! I really appreciate it!
Best,
Melissa
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!!
Hi Susannah,
Yes you can definitely substitute molasses. However, 1/4 cup will be a really strong molasses taste. I might start with 2 T. instead and increase, if needed.
Best,
Melissa
Great, thank you so much!
In the nutrition section, I’m looking for the service size in grams and net carbohydrates per gram.
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
Can you use a different oil?
Yes, Katie, any preferred oil will work!
Best,
Melissa
Love this recipe! So easy and tasty
So glad to hear! Thank you for taking the time to let me know!
Best,
Melissa
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.
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
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?
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
Any changes if I use Greek yogurt?
No, that works good too!
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!
Thank you, Lola! I really appreciate you taking the time to let us know your modifications for vegan. So helpful!
Best,
Melissa
I’m egg-free, so I subbed the eggs with carbonated water. Worked beautifully! I ate it warm with fresh homemade apple butter. Delicious!
Wow, thank you Susan for suggesting this! So glad it worked out so well! How much carbonated water did you add?
Best,
Melissa
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.
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
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.
Have you tried psyllium husk in GF bread? it’s amazing. much more similar to gluten
Very good! Substituted aquafaba for the eggs and it still turned out beautifully.
Oh this makes me so happy! Thank you for letting me know about the aquafaba. What a great option!
Best,
Melissa
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?
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
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!
Hi Jennifer,
Let me know how the butter swap works! Hope you enjoy it!
Best,
Melissa
Does your one cup equals to 100g ???
Hi Amber,
One cup of oat flour is 88g. One cup of old fashioned oats are 80g.
Best,
Melissa
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!
The nutrition facts are listed for what serving size? Thanks. Loved the recipe, super easy!
Hi Kathy,
Glad you liked the recipe! The serving size is 1 slice if it is cut in 12 slices. Hope that helps!
Best,
Melissa
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.
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
Can olive oil be used instead of canola
Hi Amy,
Yes, that wouldn’t be a problem!
Best,
Melissa
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.
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
Is there another substitute I can use for yogurt besides apple sauce, or can I just not add that in?
Hi Danya,
I have only tried the applesauce and yogurt, so I can’t tell you if any substitution works or not. Sorry!
Best,
Melissa