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.
I love the taste of this recipe, but my bread is losing significant height after removing from the oven, and it is fairly dense. I used Greek yogurt instead of regular, and increased the milk (skim milk) to 1 1/2 cups to thin the batter. Any idea why it is so dense and why the height falls so quickly? Any suggestions would be much appreciated, thank you!
Hi Maria,
The density might be from adding so much more milk. Have you tried it with adding the 3/4 cup milk? Also, if the batter is so thick and requires so much milk, I’m curious about the amount of oats. Are you blending up your own oat flour first with quick oats? The greek yogurt shouldn’t affect things. I usually just use whatever I have on hand.
Best,
Melissa
I did try it the first time with adding just the 3/4 cup milk, and the batter was very thick, and the finished product was pretty dense. On my second attempt, I thought that adding more milk to thin the batter would make it rise more – which it did appear to rise more in the oven, but then fell to half its height when I removed it from the oven, and the bottom half of the bread appears to be not cooked completely. I am blending up my own oat flour using sprouted rolled oats.
Thanks so much,
Maria
Ah, that could have been the issue – using the sprouted oats, these have a denser texture. I would recommend using rolled oats, quick, or measuring out the oat flour.
Best,
Melissa
I made this bread using applesauce to keep it low in histamines (as I have Mast Cell Activation Syndrome (MCAS)) and it is PERFECTION!!
It’s not “It’s ok…for gluten free bread” or “Its ok….for low histamine bread, I guess.” No….its just PERFECT as a great bread recipe! I’m so thankful I found your website!!
Oh, thank you so much, Melissa! This truly makes my day and I’m so happy for you! Thanks for sharing this info with others. It’s appreciated.
Best,
Melissa
Melissa, I am going to try this recipe, but am not clear about the amount of oats. There are 2.5 cups, as flour, shown in the recipe ingredients, but another “remaining” cup of rolled oats is added after mixing everything else. 3.5 cups oats in total?
I like your recipes, thank you.
Pauline
Hi Pauline,
Yes, this is correct. The first 2 1/2 cups is blended into flour for the bread. After everything is mixed together, the final 1 cup of rolled oats (not blended into flour) is mixed in.
Best,
Melissa
I made the bread it is so good. I replaced the oil with pumpkin spice applesauce.
Oh interesting, Paula! Glad that worked out well for you! Thanks for sharing.
Best,
Melissa
Made it exactly as recipe stated, except used maple syrup instead of honey and chose not to use the extra rolled oats thrown in the “batter”. It turned out good. Very moist. Second time I made it I increased the maple syrup from 1/4 cup to 1/2 cup and decreased milk from 3/4 cup to 1/2 cup. The sweetness increased marginally, and I thought it was improved this way. Wanted to use this recipe as a lower glycemic index option vs wheat. The yogurt was an interesting idea…definitely makes the bread moist. I’m tempted to try out yogurt with other bread recipes (wheat, buckwheat, and sorghum). Thanks for this great recipe!
Thanks for leaving such a detailed comment about your experience, Anonymous Baker! I appreciate it.
Best,
Melissa
I haven’t made this recipe yet but can I leave out the honey… would it still work?
Hi Heather,
Yes, you can leave out the honey, but you may need to add a little more milk to thin the batter slightly. Honey also moisture to the crumb, so it may be a little drier after it’s baked.
Best,
Melissa
Can I use ground flax in place of pysillum?
Hi Rebecca,
Yes, others have done this with success. 🙂
Best,
Melissa
Could the oat flour be replaced with almond flour and use the same quantities of other ingredients to make it more low carb friendly?
Cheers Steve
Hi Steve,
Unfortunately, no. Almond flour has a lot more moisture and oil, where oat flour is basically the complete opposite. All the other ingredients would have to be adjusted. I do have a few almond flour bread recipes on my website, though, if you use the magnify glass search icon to take a look.
Best,
Melissa
I have been buying keto friendly, low carb breads, but they do seem a bit of a rip off for what you get, so thought I would give this a go, I added a tablespoon of flaxseed as well, it came out brilliant, very impressed will definitely be a regular bake x
Thank you, Steve! I’m so happy to hear. And yes, you definitely pay a premium at the stores for speciality bread 🙁
Best,
Melissa
Hi I’ve been celiac for the past 40years and had actually given up trying to make a descent tasting bread. Just done this recipe to the tee using cups as measured ingredients absolutely delicious but didn’t rise very much. That won’t stop me trying again but. Don’t really understand where I went wrong. Really pleased with the taste.. And huge thanks for the recipe xx
Hi Rosie,
I’m glad you will give the bread another go. I’m assuming if it didn’t rise it was pretty dense. Did you use a blender or processor to grind the oats? Or maybe you used already made oat flour? That will help me try to troubleshoot.
Best,
Melissa
Made this today, no substitutions other than I used oat flour I had. Turned out amazing!!
I did find the batter was not thin, it was actually quite thick, but the bread turned out soft, not overly dense and tastes great. So nice to not have the grainy texture GF bread usually has. Will definitely make again!!!
Love hearing this Keri! Thank you for sharing!
Best,
Melissa
I used oat flour, stevia and sugar free applesauce. Turned out great. Easy, and . delicious. One question on nutrition. Carbs, less fiber, less sugar would end up , how many net carbs and for two slices. Also how many slices can you get out of one loaf? Thanks so much. Pat
Hi Pat,
The loaf yields 12 slices, so if the bread is sliced in 12 the nutritional information is for one slice. I always use unsweetened applesauce so the replacement of stevia would be the only change in the nutritional info. You could look up the nutritional info of 1/4 cup honey, divide those figures by 12 and that would be your deduction for your modifications. Hope that makes sense!
Best,
Melissa
I made this without substitutions and it is great. It was really high when it came out of the oven. I rested it for the five minutes, but once it came out of the pan, it fell like a soufflé. It is still delicious.
Hi Ruth,
Huh, this is surprising. Next time I would cut back on baking powder by 1/2 tsp and try baking at 325 for a little longer. Hopefully that will avoid the rapid rise and fall!
Best,
Melissa
Hi there! I followed the recipe but my bread is extremely flat. What can I do next time?
Hi Stephanie,
Sorry to hear this! Did you make your own oat flour or use oats ground into flour? In either case I would try cutting back next time by 1/2 cup. I’m assuming if the bread was flat, it was rather dense? Are you sure you added all the baking powder and baking soda to the recipe?
Best,
Melissa
I loved reading these comments, you have here a masterclass on gf baking. I think people would love a video of you going through all these mistakes with your sweet logical answers. Thank you for all your hard work for us gfreaks lol.
Thank you, Amber! I’m glad you learned something. GF Freaks unite!
Best,
Melissa
I haven’t made this yet but I plan to soon. I have never had any taste issues when using both baking powder and baking soda. I always use newly purchased Clabber Girl baking powder. I need to go gluten free but the appeal of this recipe, for me, is the Oats. If I eat oats every day my cholesterol levels are perfect. If I don’t eat oats, my cholesterol goes up no matter how much I reduce fat and cholesterol in my diet. I usually eat oatmeal every day but I was looking for variety. I printed this recipe, an oatmeal muffin recipe and an oatmeal cake recipe plus I plan to put finely ground oats in my smoothies. Leslie.
Sounds like a solid plan, Leslie! Let me know what you think once you’ve made it.
Best,
Melissa
I was excited to make this bread. It is delicious. I made a bunch of substitutions so I may have to figure it out on my own. (applesauce for yogurt, ground flax for psyllium, and almond milk. I even added an egg white and reduced the oil and maple (instead of honey) a little after reading some of the comments. It is tasty. However, it is dense and moist so more like a cake than a bread. I’m not sure where I went wrong but I may try again. I wonder if I added enough gf oats at the end, That may have been it? Thank you for your recipe; I appreciate it. Happy New Year!
Hi Lisa,
This is a little bit of a denser bread, but you can try cutting back on the moisture a bit (like the applesauce) and/or letting the batter sit for 10 minutes before baking to help the oats absorb it.
Best,
Melissa
I was amazed at the ease of this receipe and I loved the fact that it uses only oats..
The only issue I had is the batter was very thick not thin as illustrated. Would I use half of the whole oats at the end? Also the top crust would crumble as I tried to slice it so I removed top crust and sliced it upside down. Lol worked perfectly.
Hi Rebecca,
I’m glad you enjoy the recipe! From what you are describing it sounds like there are too much oats and it’s drying it out. I would skip the oats at the end. Also, out of curiosity, what kind of oat flour is being used? Are you grinding oats to start or adding the measured oat flour in?
Best,
Melissa
I made it but it was so dense. no “fluffiness” anywhere. I will try once more without the food processor and see if there is any improvement. I even weighed the ingredients to be spot on with the ingredients. 🤨
Hello,
I apologize for your issues with the bread. Were you making it with store bough oat flour or you made the flour? If you were using bought oat flour, I’m curious where the food processor came in?
Best,
Melissa
Assuming the nutrition info is per slice, how many slices per loaf did you cut for these numbers?
Hello,
Twelve slices. It’s at the very top of the recipe card, but it’s easy to miss!
Best,
Melissa
It was delicious and dense. I used coconut milk instead of cows milk.
Oh my gosh…this recipe is a must have and definitely make. I found this recipe to bake for my sister who must have gluten free. I’m amazed by the ease and the taste!!! Thank you so very much for all you do and for sharing your knowledge. I am so very grateful ❤️❤️❤️😋😋😋😋
Thank YOU so much, Kory, for taking a moment to brighten my day! it’s appreciated!
Best,
Melissa
I have not made this yet, but I do not keep plain yogurt on hand. I keep plain greek yogurt. Can this be substituted and if so, what would be the ratios?
I’ve used that too, Jenilee! Same amount would be used.
Best,
Melissa
I was excited to make this recipe and I should have listened to my intuition when I saw that it called for both baking soda and baking powder. This created an unpleasant chemical reaction leaving a terrible taste smell terrible leavening and a waste of expensive ingredients. Super frustrated I know better you definitely need to tweak this one. While this is a typical reaction with wheat flour I didn’t think that I would have the same issue with oat flour lesson learned. Not sure why it tested so well? Wish I could have left a positive review but I’m trying to save other people from wasting money.
Hi Judy,
I’m sorry for your frustrations. I haven’t had this experience before. I promise I test my recipes quite exhaustively and make this bread quite often for my own family. I wish I could be of more hope to know what happened. Do you not typically use baking powder and baking soda together? I’ve come across this a lot in other recipes because baking soda is good for a quicker initial rise, while baking powder is more of an extended release.
Best,
Melissa
I made this using the dairy free substitutes. I also did not have psyllium husk powder so I made a chia egg instead. One mistake I made was I poured the last cup of oats on top instead of stirring it in and I ended up with a bread that was way too moist. I’m gonna try this again and make sure I stir in the last cup of oats to see if it makes a difference.
Hi Jaclyn,
Yes, the extra cup of oats helps absorb the liquid as it bakes, so I definitely think that will help next time!
Best,
Melissa
I have had success making oat flour with an electric coffee grinder. I sifted out the coarse bits and regrinded them. This was a long slow process, but yielded a finer flour than my blender. If you don’t own a blender or prefer a finer grind you may want to try this. I have also used the coarse bits instead of coconut flour.
Thank you for sharing this tip, Laurie! I’m sure it’ll help someone!
Best,
Melissa
Fab bread! Its a triumph but please the nutrients are they per slice? Per 100 gm? It would really help!
Glad you enjoyed it! Yes, the nutritional info is per slice. So it’s the total recipe, divided by the servings, which 12.
Best,
Melissa
In the instructions for making it without a blender, the psyllium husk isn’t mentioned. I’ve often seen it made into a slurry before adding to recipes. Should it be added to the wet ingredients (perhaps slurried first into some milk or whatever) or added to the dry? Thanks!
Thanks for pointing that out, Emerald. I’ll make the adjustment now! I use psyllium powder so I just add it with the dry ingredients.
Best,
Melissa
What (if anything) should I change if I want to add tasteless/neutral taste protein powder to the bread? Thanks!
Hi Fawn,
I haven’t tried this, but whatever amount of protein powder you are adding the recipe, I would omit the same amount of oat flour. Let me know how it turns out!
Best,
Melissa
Hi –
That’s a great suggestion, Melissa, I will try it!
Thank you!
F
I made this exactly as shown but reduced the salt. It rise incredibly well, over double the size! But once it came out of the oven, it shrank down a bit. All the fluff disappeared. I needed to bake it longer than shown in the instructions. Next time I will weigh the flour instead measure it by cups because that can influence how moist or dry it becomes. It was too moist and a little bit dense but it came out very delicious and I will do this again and tweak it. It is a great recipe! Thanks Melissa!
It definitely weigh the flour. I appreciate you taking the time to share!
Best,
Melissa