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.
Excellent in taste, texture, and ease in putting ingredients together.
Directions are clear. One of the things I so appreciate about Melissa’s recipes is that the quantities are embedded in the directions. Thank you, Melissa for all your hard work and dedication in creating these awesome recipes for us gluten-free folks.
This is so sweet of you, Jacqueline. Thanks for the boost!
Best,
Melissa
Hi Melissa its my 2nd time for baking this bread loving the taste. My bread is rising very nice and high but as soon it comes out of the oven it falls flat 😞 dont know what im doing wrong
Hello,
I’d be happy to help. First of all, have you checked your oven temp to see if it’s calibrated correctly? I have a cheap oven thermometer I keep in my oven to make sure I’m baking at the true temp the recipe calls for. Yours may be a little hot. You can try baking at a more gentle, slower 325 so it’s not rising as quickly and risking falling. It take a little longer, so you may have to loosely tent a piece of foil over the top for the last 15 minutes. The other thing you can try is to cut back on the baking powder 1/4 teaspoon. Hope this helps! Let me know what happens!
Best,
Melissa
I absolutely loved the taste of this bread. I also changed a few items, phyllium husk to flax seed, yogurt to sour cream, canola oil to olive oil and milk to coconut milk. I didn’t think it rose enough, I want it also for sandwich bread. Is this because of my modifications? Again, loved the flavor!!!!
Hello,
I don’t think any of your modifications would affect the rise. The psyllium to flax seed might affect the binding so it may be a little more crumbly. If it didn’t rise enough I would cut back on the oat flour by 1/4 cup and the extra cup of oats at the end, decrease by 1/4 cup. Perhaps the dry to wet is off with your oat flour measurement and it’s making the dough too compressed.
Best,
Melissa
I’ve made this 3 times and first 2 times the bread was completely raw in the middle. Last time I increased the temp to 375 and baked for 1.5 hrs and that did it. It really satisfies my bread craving and sweet craving. I usually have it with almond butter, maple syrup and blackberries.
Hi Audrey,
Thank you so much for writing and adding your tips! Instead of baking it so long at a higher temp, next time I would try to cut back the milk by 1/4 cup and see if that helps too. You can stay at 375 if that doesn’t seem to be over-browning the bread. I’m glad you are enjoying the recipe, though!
Best,
Melissa
Thank you! I’ll try that.
I baked at 350F for 55 minutes but inside was still wet a bit? what should I do, bake more or increase the temperature? Thanks
Hello,
Sorry for the late reply. I would bake longer at the same temp. You can loosely tent some foil over the top to protect it from over-browning. Next time, I would cut back on the liquid a bit to see if that helps. Maybe about 1/4 cup less.
Best,
Melissa
Your recipe calls for 1 tablespoon of psyllium husk and in brackets it says 11 grams. However when I weigh the psyllium husk 1 tablespoon is only 3 grams.
Eleven grams of psyllium husk is actually 3 tablespoons.
So my question is, what amount of psyllium husk does the recipe actually need? ONE tablespoon? or the eleven grams you have in brackets which is THREE tablespoons?
I made the recipe with ONE tablespoon and it didn’t hold together very well after it was baked—crumbled something awful. The batter was VERY thick, since I used oat flour and no food processor.
Thanks for your help.
Hi Catherine,
I just measured again to double check, but yes, my psyllium husk powder is 11 grams for a 1 tbsp. Are you using whole husk or powder? Whole husk would weigh differently. The batter should not be so thick so I would also cut back 1/2-3/4 cup oat flour. If you try again, please let me know!
Best,
Melissa
I made it today because I was looking for an oat bread with psyllium. The batter was not thin at all and I was a bit skeptical before I put it in the oven as I followed the recipe exactly. To my surprise it turns out goog but I wish I didn’t use honey. It was too sweet for me. As you mention on the comments honey is essential to this recipe but I wonder if it can be replaced with something else so that the bread would not turn so sweet. Thank you.
Hi Marli,
If you don’t want to use the honey, I would add a little more liquid, 2-4 tablespoons more milk. If the texture was fine after baking, I would just make that swap next time. You said the batter was dense, so if the baked crumb was dense, I would cut back the extra cup of oats at the end to 1/2 cup.
Best,
Melissa
Made the recipe this morning and it turned out great. I think I will cut back on the honey a little as it was a bit too sweet for me. I did use Elmhurst almond milk instead of regular milk, diary free sour cream, olive oil instead of canola and quick sprouted oats for the mix in at the end. I made the bread without the food processor so I used oat flour. I did have to bake it a little longer.
Do you think adding a bit of guar gum would help bind the bread a little better? I can’t tolerate xanthan gum.
Thank you, Margi! I appreciate you adding your substitution notes. So helpful for others! 🙂
Best,
Melissa
Do you think adding a bit of guar gum would help bind the bread a little better? Not able to use xanthan gum due to gastric issues when eating foods that contain it.
Hi Margi,
Yes, I think that would do as well as ground flaxseed seems to do the trick, according to other readers. Enjoy!
Best,
Melissa
Thank you so much for sharing this recipe. I’ve recently stopped using white flour and wanted a vitamix oat flour bread. Love the taste, surprisingly it rose beautifully. It was a little crumbly but the taste is amazing. Will definitely make every week or two! Any tips on firming it up? I baked at 350 for 55 minutes. My thermometer did not read 200 degrees but I thought it was an issue with the therm. Should I bake for longer or raise heat slightly? Thanks so much for sharing this gorgeous bread! yum yum
Hi Julie,
Since this bread doesn’t have any gluten, it will have a slightly more crumbly texture and that is normal. I’ve found adding psyllium husk powder helps bind it together or you can add 1 tsp xanthan gum too. Glad you enjoyed the taste!
Best,
Melissa
I loved this recipe and as I started to make it, I didn’t have some of the ingredients so I played around and it turned out great! I used Avocado oil and applesauce in lieu of the canola and yogurt. I also added an extra egg for binding. I also used almond milk. The bread turned out dense but the flavor was great.
Hi Debbie, I’m glad it worked out with all the substitutions. Thanks for taking the time to write!
Best,
Melissa
Delicious and holds together almost like regular bread. That’s crazy! I’ve tried other oat bread recipes and they always want to fall apart. Must be the psyllium husk.
Yes, it is. You can make it without it, and it will still taste just as good, it’s just more difficult to eat!
Best,
Melissa
Thank you for this wonderful recipe. Can I omit the honey? Is it essential? I’d like to reduce the sugar in the recipe.
Can’t wait to make it.
Hi Diana,
You can reduce it slightly, but I wouldn’t get rid of it all together. Taking away all that liquid would affect the texture.
Best,
Melissa
This is the best gluten free bread recipe that I have tried. I baked it this afternoon using cashew milk and using the unsweetened applesauce as a substitute for the yogurt. I did include the psyllium husk powder. It turned out beautifully. So far I’ve tested it as a snack and as a sandwich with chicken salad, and I’ve been very satisfied with both. Tomorrow I’ll try it as a different kind of sandwich. So glad to have a good option that is both gluten and dairy free and actually tastes good. And using oat flour is good for the heart. Thank you!
Thank you so much, Amy! This means a lot. I appreciate you taking the time to let me know!
Best,
Melissa
Would grinding your own oats work for making the flour? If so, would you grind steel cut or rolled or quick oats? So glad I found this website btw!
Yes! That is all I do, Clair. Steel cut I don’t recommend because it doesn’t yield a one-to-one conversion. Quick or old fashioned oats yields a 1-to-1 conversion for me in my Vitamix, but others say it works in other blenders as well. So 1 cup oats equals 1 cup oat flour, add other ingredients and blend. It’s the easiest!
Best,
Melissa
Very tasty and super easy to make!
Glad to hear you enjoyed it, Susanne!
Best,
Melissa
Hi there, thank you for the great recipe. Just made it. It smells incredible and is so soft. One question though, the nutrition info is that per 100 grams?
Hi Emanuel,
I’m glad you enjoyed the recipe! I’m not sure what the grams breaks down to, but if you slice the bread in 12 even slices, the nutritional info is for 1 slice.
Hope that helps!
Melissa
After many tries and just eating the very crumbly slices, because it tastes so good; I’ve settled on 1/2 Tb psyllium and 2 Tb flax to keep it softer and not so crumbly. I do use sour cream instead of yogurt, comes out great. Thank you!
Thank you for the tips! That’s kind of the beast of baking with oat flour. It tastes amazing, but can be a little crumbly. Glad you found a trick that works for you!
Best,
Melissa
My son has allergies and sensitivities to dairy, egg, nuts, wheat, rice, and corn, but this has been the best bread we’ve tried so far! With his allergies, I tried subbing both the egg and the yogurt for applesauce and results were okay, but a little gummy. Any advice for other subs for the egg or yogurt that may have a better outcome?
Hi Monica,
I’m glad to hear the recipe works well for your son. It sounds like there may be a little too much liquid with the substitutions you are doing. I would cut back a little on the applesauce, maybe 1/4 cup, and see if that helps.
Best,
Melissa
Looked great when it came out of the oven but fell flat. Covered with foil and put it back in the oven for 10 minutes. It did rise the slightest bit but hollowed in the middle as it cooked. Followed recipe but used coconut yogurt and oat milk for dairy free. All new ingredients with 2025 expiration…what happened?
Hello,
Sorry this happened. That’s frustrating, especially when using expensive dairy-free ingredients. From what you have said, I’m guessing the water content was a little higher in the dairy products you used. Two things you can try. First just pack on the liquid by 1/4-1/3 cup total between the yogurt and milk. Also try baking at 25 degrees less to give a longer, gentle rise time. Hope this helps!
Best,
Melissa
my son has fructose sensitivity. is there anything we can sub for the honey?
Hi Gabrielle,
Can he have date syrup? That would work. I’m not very familiar with fructose sensitivity, but is there a sweetener in syrup form you typically use?
Best,
Melissa
Hi, I want to try to make this bread and I will be making it dairy-free. So I also want to use Chulani Coconut Yogurt and a dairy-free milk. I didn’t understand what you meant by “just pack on the liquid by 1/4 – 1/3 cup total between the yogurt and milk”. Do you mean to add an extra 1/4 to 1/3 cup of either yogurt or milk to the recipe???
Thanks in advance.
Hi Kathleen,
I really want to help you, but I’m not exactly sure where you are referring to? I looked through the dairy-free recipe notes and recipe instructions, but I don’t see this? You’re right, that is confusing so I want to fix it! 🙂
Best,
Melissa
I’ve made this 3 times now. I love it more each time. It’s not heavy, and flavorful. It’s my breakfast or snack. For a couple of my kids who aren’t a fan- I can warm it, butter it and drizzle fresh honey atop. Delish!
I’m making a 4th time now and using xantham gum in replace to the phil-husk.
Thank you for this recipe- my daughter has an autoimmune disease and this has been a great fresh alternative ❤️
This is so great to hear, Rebekah. Thanks so much for sharing!
Best,
Melissa
Hi could you share how much xanthan gum you use?
I’m not exactly sure, but I would guess 1 tsp would be fine for the amount of flour.
Best,
Melissa
Delicious, simple, and gluten free. It can be made a bit grainier if desired, but this is truly a fluffy bread. I highly recommend!
Thank you! I appreciate you taking the time to write!
Best,
Melissa
Thank you for this recipe! I love it, and I have start making this bread for my lunch at work. I skip psyllium fiber, but I still slice this bread for my sandwiches.
Great to hear! So glad you enjoy it!
Best,
Melissa
Thanks for this recipe! Eager to try it. But the only psyllium I have is Metamucil flavored brand, and I’m not looking for orange-flavored bread! lol. I’ve read that unflavored gelatin can be substituted, at 1 tsp in “most recipes.” Do you think it would work? And is 1 tsp enough to substitute for a tablespoon of psyllium powder? Appreciate your help with this.
Sorry for the delay, Judy! I’m catching up with comments and I’m sorry if I left you hanging. So Metamucil contains psyllium, but it has other additives so it’s not pure psyllium husk, which is what you need. However, for this recipe you can just leave it out. That being said, if you do leave it out the bread will fall apart more easily when you slice and eat it. The psyllium helps with binding since there is no gluten. If you plan on doing more GF baking I would recommend buying the psyllium linked. It lasts a long time and makes such a difference in recipes!
Best,
Melissa
Thank you, Melissa! I went ahead and bought some psyllium husk. Hoping to make the bread today. 🙂
Judy
Perfect! Let me know how it goes!
Best,
Melissa
Hi, I made this bread and it tastes great. Just want to confirm please. I’ve cut mine into 12 slices. Is it 216 calories per slice?
Hi Paula,
Yes, that is correct. I’m glad you enjoyed the recipe!
Best,
Melissa
I was surprised how much I loved it . The flavour is great and like the texture.
I cut honey in 1/2 as I usually do in most recipes.
Great job !
Thank you! I appreciate the kinds words and are glad you enjoyed the recipe!
Best,
Melissa
Hi! I am relatively new to baking and have tried this recipe and was wondering if you could share you expertise with me because I’ve had a very had time getting the center to cook. I made two substitutions: I used avocado oil instead of canola, and I used almond milk instead of cows milk. Is it possible that these two things altered the consistency enough so that it wouldn’t cook through? I ended up having it in the oven for about two hours and it still didn’t cook all the way through without being a bit sticky. I can tell it’s a great recipe because it LOOKED amazing halfway through and to be honest the taste is still pretty good even though it’s still not totally cooked! Any help is appreciated. Also, I did try to use google to solve this – and it offered that my oven may not be calibrated totally correctly. But I was wondering if you had any other thoughts or ideas on hit. Thank you!!!
Hi Katie,
I don’t think your substitutions affected it, but wondering if you are dairy-free, did you make a substitute for the yogurt? That could have affected the results. Regardless, it sounds like the ratio is off for liquid to dry. I’m not sure if you used prepared oat flour or made your own but perhaps it didn’t equal the full amount the recipe called for. If it is the true amount, I would reduce the amount of milk to 1/2 cup. Hope this helps and keep me posted!
Best,
Melissa
from my fairly extensive baking (gluten and dairy free for years), cows milk is best substituted with soy milk (cashew and oat milk being second), because the cows milk has a high protein and fat content and those plant milks are the most similar (particularly soy has high protein content). Almond milk is a fantastic dairy substitute for when one wants a better flavour than adding water (like in frosting, marzipan, or cookies for example – where rising is not important). Hope that helps your future baking endeavors. (oh and also avocado oil is the perfect substitute for vegetable oils as it is liquid at room temperature. Coconut oil is better as a butter substitute because it will harden when cooled (and provide that bit of firmness to baked good (eg cookies)). Happy baking!
So helpful, Laura! Thank you so much for sharing. You’re the best!
Melissa
Good Morning,
Could you add yeast to this recipe to increase the “raise”?
Best,
Marty
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
Hi- I’m excited to try this. Can I use Greek yogurt or do I need American yogurt?
Hi Cindy,
You can use any type of yogurt, even dairy-free or sour cream. It just needs that creamy consistency.
Best,
Melissa
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.
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
Hi Melissa, I just took the bread out of the oven for the first time! I really want this to work, but cannot figure out what went wrong. Back in September 2023, there was a comment from “Joan” (9/26/23) – she mentioned a sticky, gooey ball – definitely non-pourable – when she used a different recipe. So, I just had a similar situation using yours.
I used all the ingredients you mention in your original recipe e.g. 2 1/2 c Oat Flour, 1 TBSP Psyllium powder, etc… 2 eggs, 3/4 c milk (I used buttermilk), 3/4 c yogurt (I used Cabot Greek Yogurt), the oil (avocado) and the honey.
Everything seemed perfect as I whipped it all up in the food processor… UNTIL I began to add that additional cup of whole oats. Oh my gosh, it almost stopped my processor, in fact, it pretty much jammed it up. I barely got the mixture into the pan.
I watched it carefully, and wound up finally taking it out after about 1 hour and 10 minutes. It didn’t rise that much, and the bottom 1/2″ or so is a little gooey yet.
Flavor is good, but for the life of me I cannot figure out why your batter was pourable and mine was like trying to handle a huge lump of sticky goop.
Do you have any suggestions? How is it possible that your batter stayed pourable upon adding the additional cup of oats, and mine seized up so badly?
Thanks for your thoughts.
Gosh Kathy, this is perplexing. So you used oat flour and not oats, ground into flour? When I grind 1 cup of rolled oats, it weighs 94 grams. Is it possible to weigh 2 1/2 cups of your oat flour and see what you get? Perhaps it was way too much oat flour?
If you get the same equivalents, I would use the process shot pictures as a guide for what the batter should look like. Mine is very thin and runny before adding the extra cup of oats. You can always hold back oat flour and then judge if it needs to be added at the end and skip the cup of oats. Let me know if you try again!
Best,
Melissa
Thank you so much for your reply Melissa! Yes, I used 100% oat flour (pre-packaged), and it was quite finely ground. I will definitely try it again, and I will weigh it out (or, maybe I’ll just grind the oats myself). What I will do, however, regardless of any of that is I’ll weigh out 1 cup of the pre-ground oat flour, and I’ll report back to you what that actually weighs. It may be a little while because I used up all my oat flour for the moment. But when I get more, I’ll weigh some out and let you know. This might help others as well! It’s highly possible that the pre-ground flour may be the culprit. We’ll figure it out!
In the meantime, the next time I make the bread itself I will grind the oats and see what happens. 🙂 I’ll definitely be back in touch!
Kath
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
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
Thank you for the recipe! I’m really enjoying eating bread without feeling bloated!
Yay! Great to hear, Anne Marie!
Best,
Melissa
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
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