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.
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!!
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
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.
Thanks for sharing, Lisa! These are great ideas!
Best,
Melissa
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!
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
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.
Hi Angel, I hope you really enjoy it and other than the taste, these are great reasons to make this bread. Enjoy!
Best,
Melissa
Will whole milk plain kefir work…would the amount equal 1 1/2 cups (3/4 cup yogurt plus 3/4 cup milk)?
Hi Ramona,
I haven’t tried this, but I don’t see why not!
Best,
Melissa
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!
Glad to hear it worked out well for you, Seema! Thank you for taking the time to let me know.
Best,
Melissa
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.
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.
Thanks for your input! So helpful 🙂
Best,
Melissa
I love this recipe so much. Thank you for sharing.
You’re so welcome!
Best,
Melissa
You’re so welcome, Linda.
Best,
Melissa
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!
Thanks for writing and sharing your modifications. I’m glad it worked out and you enjoyed it!
Best,
Melissa
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!😘
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
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.
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
Very good recipe. Works just as well without baking soda. But don’t omit the honey as it makes a difference with texture and taste.
Thanks for sharing! Agreed!
Best,
Melissa
I have a Ninja – purchased at Costco – came with 2 individual cups, a blender jug and and a food processor jug… I’ve been making my oat flour in the blender cup – 1 cup at a time … then I blend everything in my food processor jug – works great – has lots of power but a lot less expensive than Vitamix
Oh I love that you shared this, Trish! This will be so helpful for those without a Vitamix. 🙂
Best,
Melissa
I made this bread on Sunday and as a newbie to finding gluten free breads that work for me, I’m thrilled to have found this recipe! It’s delicious and super easy to make. It’s good toasted or right out of the fridge (where I store mine). Highly recommend. I’ll be making another loaf this weekend!
Is it OK to substitute olive oil for the canola oil?
Yes, Amanda, that would be fine! It would just have a slightly different taste.
Best,
Melissa
The gluten free oatmeal bread is super. Thank you for a great easy recipe.
Thanks so much, Alan! Appreciate it!
Best,
Melissa
I am looking for an oat flour bread recipe in order to follow a low fodmap diet. Is there a way to adjust this recipe to work without out honey or agave syrup, both of which are high fodmap (fermentable oligosaccharides, disaccharides, monosaccharides and polyols)?
Hello,
Yes, you can definitely omit the honey. It just adds to the taste of the bread. Hope this helps!
Best,
Melissa
My bread looked great and I checked it’s temperature T 55 minutes, it was 210 Fahrenheit, I followed the instructions for cooling but my bread sank and was only 3inches deep. I really liked the taste, but just not practical to slice.
Hi Samantha,
I’m so sorry this happened! I know how frustrating that can be. I see you are writing from the UK. I’m wondering if there is something wrong with the metric conversions? I will test out the weights next time I make the bread to make sure they are accurate!
Best,
Melissa
An amazing recipe!!! Thank youuuu
Thank you so much, appreciate it!
Best,
Melissa
This is the easiest, best, basic gluten free bread recipe I’ve tried. I make it so many different ways and it’s always a hit!
Thank you so much! I appreciate it!
Best,
Melissa
This bread is so easy to make and it’s delicious!
Thanks so much, Sharon! I’m so glad you enjoyed the recipe!
Best,
Melisa
I was diagnosed celiac more than a year ago and today I baked this bread and nearly cried! I feel like this is the first time I’ve had a bread that tastes like bread in more than a year. Thank you thank you. I used applesauce in place of the oil and honey because I’m trying to cut down on sugar, also added a handful of chopped walnuts. Delish!
Thanks for making my day, Holly! This means a lot and makes me so happy!
Best,
Melissa
Hands down the *best* gluten free bread I’ve made in-my-life. I used homemade apple sauce from our apple tree – no sugar, just cinnamon. It turned out delicious! The directions were very helpful. Thank you for doing such a great job. I am your newest fan!
Love this! Thanks so much for taking the time to share and I’m so grateful for a new fan!
Best,
Melissa
The bread is still in the oven so have not had a taste yet! HOWEVER! This makes an amazing pancake mix! Just do not add the last cup of oats (or it becomes too thick).
Thanks for an AMAZING PANCAKE MIX!
What a great idea, Victoria! I will try it this weekend! If you want to do a banana flavor pancake with the same taste, try this flourless pancakes recipe!
Best,
Melissa
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.
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
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!
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.
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
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.
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
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!
Thank you so much for sharing these modifications and I’m so glad it worked as a low FODMAP recipe. I appreciate you taking the time to let me know!
Best,
Melissa
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!
Well, glad to hear it was still enjoyable! Thanks for sharing!
Best,
Melissa
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!!
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
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?
Hi Jayne,
OH, great question! I don’t see why not! I would layer a cinnamon sugar mixture halfway through and then add the streusel on top. You can roughly follow this recipe. Let me know how it goes!
Best,
Melissa
Thank you. I’ll plan on trying it soon.
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.
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
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!
So glad to hear, Linda, and thank you for sharing those substitutions. Very helpful for all!
Best,
Melissa