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.
Very nice texture. I’ve been using 100% oat bread for about 7 years. Have never tried to make it myself. I live in Finland and 100% full grain breads, like rye and oat, in particular, are just normal at the shops. Open face sandwiches are what are usual, so it’s really hard to find loaf type breads. Been craving a grilled cheese for ages! I dropped the honey and the flavour was just fine. I’ll experiment with buckwheat flour now, using your recipe as a place to start. To this I’ll add a bit of honey. Thanks for sharing!
Thanks for leaving me this note, Corinne! So glad you found the recipe and that it works for you!
Best,
Melissa
Oh my god. It worked and it’s good! I mean it’s not as good as the real thing obviously, but like!! It’s bread! It’s actually bread! This is legit the happiest I’ve been in MONTHS! I’m on an INCREDIBLY restricted diet, so sugar free, dairy free, gluten free bread that’s easy to make seemed like DREAM! I had my doubts, but I broke off a small piece when it was done and immediately started making some jam! Thank you for giving me some normalcy back!
THANK YOU for making my weekend with your extremely sweet comment. It is SO appreciated.
Best,
Melissa
Hello. Second attempt at baking this bread and turned out better than the first. My loaf has an awesome rise equal to regular bread. Did not add the extra oats this time around. Very pleased with this recipe. Thank you so very much. Wish I could add pictuers.
So glad that worked out for you, Juan! Thanks so much for taking the time to follow up.
Best,
Melissa
Hello. So I baked this bread yesterday with a few tweaks to the recipe and am very pleased with the results. I reduced both the oil and honey to 1/2 of what the recipe requires and substituted adding more yogurt and two egg whites to the batter, egg whites add lift to the bread. Also, I added the psyllium and salt to the batter seconds before I poured the mix into a 6 3/4 inch by 3 1/4 inch bread pan. The size of the pan was perfect for this recipe. My bread took 1 hour and 15 minutes to cook and it was 209 degrees F. I baked it until the thermometer came out clean. Really like the flavor and texture. Will be utilizing this recipe often. Thank you M.E. for this recipe. Later
Hi Juan,
I appreciate you following up. I love the tip about the egg whites. I’ll have to give that a try next time!
Best,
Melissa
Hello. I do not use quick oats is it possible to use whole oats
Hi Juan,
Yes, this wouldn’t be a problem.
Best,
Melissa
Hello. Can agar agar powder or xanthan gum be used instead of psyllium? How about homemade almond milk yogurt instead of regular yogurt?
Hi Juan,
The almond milk yogurt is fine and I would try the xanthan instead of psyllium. I would try 2 teaspoons.
Best,
Melissa
This was excellent in every way – normal GF ingredients, didn’t need to rise or rest, made in the food processor, a nice, but firm, texture and my granddaughter asked for the recipe!
So glad to hear, Lyle! Thanks for taking the time to leave this note. It’s appreciated!
Best,
Melissa
My whole family loves this recipe. Toddlers included.It’s really yummy with some butter and honey or pb and j and this morning I had it as open face sandwiches with avocado and tomato! So yummy!
I mixed everything by hand and it worked great. I baked it for the suggested time of 55 minutes and used a thermometer to test doneness. I will be making this again for sure! Thanks for the delicious recipe!
Love hearing this, Cheryl! I love making these recipes for everyone and it means a lot that you took the time to share!
Best,
Melissa
Hi,
I made this recipe for the first time, but did not use the blender to mix everything. Except for making the oat flour. Just did it the traditional way. Lol don’t know about the lady that said hers was a sticky mess. I didn’t have any yogurt on hand so just used milk that I soured and added a little cinnamon.
Ovens are always different and depending on elevation, things will be different too. Mine took over an hour to fully bake.
The results were excellent 👍🏻
I definitely will be making this on a regular basis.
Thank you so much for all your time and expertise! ☺️
Thanks, Danielle, for taking the time to share! I appreciate it.
Best,
Melissa
I love this reliable recipe. It’s easy, healthy, and my we always enjoys it.
I love that you find this recipe reliable! That feels like an extra special compliment. Thanks, Linda!
Best,
Melissa
This is a great recipe. You can also substitute regular oat flour (available from Quaker
or Bob’s Red Mill) Be sure to test it by probe or thermometer to make sure it is
baked through–it should be about 210 degrees.
I’m so glad you like the recipe. Thanks for sharing, Rose!
Best,
Melissa
I made this wonderful bread yesterday. Wonderful taste. But when I sliced it, it kind of felt apart. I did test it with a thermometer before taking it out of the oven. Any thoughts as to why is felt apart when slicing?
Hi Kim,
Since it’s oat flour only, it’s normal to not bind together as much as regular flour bread. But just to make sure, was it cooled all the way? Also, adding the psyllium helps with that. Was that added?
Best,
Melissa
Hi Melissa
Super delicious and idiot proof recipe,
I have made this 5 times now and the results have been superb.
Suggest the negative readers you have remember to put their glasses on prior to entering the kitchen!
I’m so glad you find this recipe superb, Kevin! Thank you for taking the time to drop a line.
Best,
Melissa
This bread is such a guilt-free treat! We don’t have to call it a cheat day. Rather, it’s part of a nutritious plan. We love it with cinnamon and raisins, with savory herbs, or just plain. Checks all the boxes!
Love hearing this, Kim! Thank you so much for taking the time to let me know. It makes me so happy!
Best,
Melissa
An abject failure. Followed directions and nearly burned out my VitaMix. Removed the huge sticky mess that was the batter and mixed by hand, encountering lumps of oat flour that had hardened on the bottom. Tried baking in loaf pan. Thermometer read 200F and the mix is gushy and anything but bread-like. A waste of oats, eggs, etc. and time.
I’m sorry to hear this and my apologies for a frustrating experience. Did you make the oat flour with your Vitamix or add already made oat flour?
Best,
Melissa
Honestly while the bread tastes great, I’ve made it 6 times I think the amount of Psyllium husk is exaggerated. Other similar recipes I have found only call for 1/2 or 3/4 of a teaspoon while your recipe calls for a whopping tablespoon. Again your bread tastes good but after every time I eat it I have stomach digestive issues. You might want to try a lower the amount in your posted recipe.
Hello,
It seems that some people may have a sensitivity to psyllium. All my GF bread recipes use about that amount. However, I used to make this bread a lot without the psyllium and you can definitely leave it out or, like you said, reduce the amount. Once I discovered how helpful it was in other gluten-free bread recipes to bind the crumb, I amended this one. But I’ve made it for years without it too! The slices will fall apart more, but it won’t affect the taste at all. I’m glad you enjoy the recipe. Thanks for taking the time to write!
Best,
Melissa
I made this and when I blended everything together it became a huge ball of sticky. I didn’t even add the oats at the end, the batter wasn’t runny at all. It kept getting stuck in my blender blade. What did I do wrong?
Hi Kelsi,
My apologies for the frustrations. I know wasting time and ingredients is never fun. Can you tell me what kind of oats you used? Quick, rolled, or did you oat flour?
Best,
Melissa
Can I use instant oats? Or do I need to buy rolled oats?
Hi Doug,
Do you mean at the end when you add in the 1 cup or rolled oats? Yes, you can swap out with quick oats, but I would use a couple tablespoons less.
Best,
Melissa
Hi Melissa, the bread tasted great but my bread did not rise. What did I do wrong?
Thanks,
Vanessa
Hi Vanessa,
I would try cutting back on the amount oat flour. Was the crumb dense?
Best,
Melissa
Can I make it egg free
Hi Susan,
Yes, you can use an egg replacer or flaxseed egg. The only problem is the bread crumb won’t bind together as well after baking, if that is okay with you!
Best,
Melissa
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