My 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. My 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, this 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 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!
- Honey – Same as oil opinions (see above ☝️). Pure maple syrup, less sweetener or no sweetener works.
Watch The Recipe
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.
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.
Hello Mrs Melissa, thank you for sharing this recipe. I have tried so many oatmeal recipes , but they are so difficult to mix by hand. I love the idea of making it in a blender. I have a question, my husband is a prediabetic. Is honey ok, or what can I use to replace honey in this recipe. Thank you and have a good day.
Kind regards,
Angie
Hi Angela,
Happy to help. You can reduce amount of honey, use pure maple syrup, agave, or omit it completely, which will take away that hint of sweetness. Is there a sweetener you typically use when baking for your husband?
Best,
Melissa
I made it with modifications, it was delicious! I didn’t find the psyllium husks, I used greek yogurt and substituted sugar for the honey. It held together well, I loved the flavor and texture. Thanks for this recipe.
Sounds great, Danielle! Thanks for taking the time to share. I appreciate it.
Best,
Melissa
Love this bread! I also tried it adding raisins, nuts, cinnamon, allspice and cardamom, and it was spectacular! Great toasted for breakfast.
Oh my gosh, Joanie, all those additions sound absolutely amazing! Thanks for taking the time to share.
Best,
Melissa
2.5 cups oatmeal doesn’t make 2.5 cups oat flour, you might want to specify that. It doesn’t, and making this ended up pretty bad. I had oat flour already, and it was way too much. I had to add half again all liquid ingredients and didn’t add more oatmeal. Not sure how it will turn out but 2 cups oatmeal makes 1.5 cups oat flour, turns out. So that means probably 1.75 cups oat flour should be used.
Hi Julie,
I’m curious what you are using to make your oat flour? I’ve tested this many times and I get a one-to-one ratio when I blend oats into oat flour. I’m using a Vitamix blender, but I’ve also tried it with a food processor. I don’t buy oat flour, I just use what I blend up right before adding the remaining ingredients.
Best,
Melissa
Got it. Thank you. I’ll let you know how it turns out. 👍
How many cups of oat flour are in the whole entire recipe? I’m a bit confused. Two and a half cups or three and a half cups? I want to try this recipe for Thanksgiving. But I need it to be gluten-free and dairy-free. So I’m hoping your recipe will help with that. I’ll use your adaptation of the applesauce and non-dairy milk. Thanks.
Hi Linda,
Happy to help. If you are using oat flour, then add 2 1/2 cups when you make the bread. Then after everything is blended you add 1 cup rolled oats and just pulse slightly to combine. Hope this helps, but let me know if you have any other questions!
Best,
Melissa
How many slices in loaf to match serving size?… thank you
Hi Judi,
If the loaf is cut into 12 slices, 1 slice matches the serving size and nutritional info. Hope this helps!
Best,
Melissa
Thank you for this recipe. I have tried so many different Oat flour bread recipes but your is the only one that works for me. The only difference is that my bread comes out a lot darker than yours, do you know why? Thank you
Hi Daniela,
I’m happy you are enjoying the recipe. Are you adding psyllium husk to the recipe? If so, I believe it’s because you are using a darker colored psyllium. They can really range in colors. The only I use and prefer is linked in the ingredients.
Best,
Melissa
Delicious! Mine turned out perfectly!
Thank you!
So glad to hear, Teresa!
My loaf turned out very bland-tasting, very similar to a bowl of plain oatmeal. Is there a way to give it more flavor? Perhaps adding another type of gluten-free flour? Thank you.
Hello,
Did you add the honey? I feel like that gives it a nice taste. If you’d like to do a savory herb loaf, you could add dried seasonings and increase the amount of salt. Otherwise, for a sweeter taste, add 2-3 T brown sugar to the mixture. Hope this helps!
Best,
Melissa
I added the honey. Will try adding the herbs. Thank you!
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!
Thank you, Jude! I’m so happy your found this recipe helpful for you and your husband. I appreciate you taking the time to let me know. 🙂
Best,
Melissa
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!
Hi Melissa! Thank you for this recipe, I’ve been looking for an oat flour only recipe and it seemed like all of them combined bread flour with oats, but not yours!! What I wanted to ask was, have you tried this in a bread machine? Thanks so much!
Hi Faith,
I’m glad you found what you are looking for! No, this recipe would not work in a bread machine because the “dough” consistency is much different than a yeast bread, honestly a lot different than a quick bread either. It just needs a quick blend together, pour and bake.
Best,
Melissa
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