If you are looking for a heartier loaf of sandwich bread, this Gluten Free Oat Bread is a delicious recipe. It is a tender, easy-to-slice loaf of bread. This bread holds together beautifully and is made without xanthan gum! I also share an easy bread machine version so you can make it in the oven or your bread machine!
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If you love wholesome loaves of bread, try my Gluten-Free Buckwheat Bread or this Gluten-Free Boston Brown Bread as well.

I have been working on creating my homemade gluten free flour blend for months. I think it is finally ready to share with everyone. So many of my readers want easy-to-make bread recipes because the cost of store-bought gluten free bread is so high. Most 1:1 blends don’t work with yeast, and this leaves many people wanting a better blend.
I have a fabulous Gluten Free Bread Machine Bread recipe that gets rave reviews, and now I am sharing this gluten free oat bread. This recipe includes my new DIY Gluten Free All Purpose Flour Blend. This is a gum-free gluten free flour blend, and it works perfectly in regular and yeast recipes. See below for a Cup4Cup version too!
Check out my delicious gluten free bread recipes for more baking inspiration. If you love using a bread machine, check out my best gluten free bread machine bread recipes.
What sets my recipe apart:
Allergen Information:
This homemade oat bread is gluten-free, soy-free, and nut-free. Make it dairy-free by using dairy-free butter.
I made the Easy Gluten Free Oat Bread in my bread machine last night. It turned out great. Slices wonderfully, no crumbs or falling apart. It is like bread I remember before being gluten free.
suzanne A., Facebook comment
Flour Blends Tested:
- One reader tested Authentic Foods Steve’s Blend. It worked well in this recipe, but you must tweak the moisture level.
- Another reader had great luck swapping Cup4Cup. Note this blend has dried milk powder.
- I have only personally tested this bread with my homemade gluten free flour blend.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour BlendโOther blends should work, but I haven’t tested them. If you try one, please let me know how it turns out. Note: Use a flour blend that works in yeast recipes! Every blend has a different starch-to-grain ratio, so expect to adjust the liquid or dry ingredient ratio as needed.
- Gluten Free Oats – It is critical to use certified gluten free oats if you have Celiac disease. Oats get cross-contaminated in production, so look for the gluten free label on your oats. Note: There are no gluten-free oats in Australia.
- Active Dry Yeast – Double check the brand you use is gluten free. Red Star Platinum is NOT gluten free! (Other Red Star yeast is okay.)
- Psyllium Husk Powder – My blend uses psyllium husk powder instead of xanthan or guar gum. It works well to hold this bread together.
- Baking Powder – I found that using yeast with baking powder improved the lift.
- Eggs – Use size large.
- Butter – I prefer unsalted butter, but it is a personal preference.
- Honey or Brown Sugar – This adds a little sweetness.
If you want to learn more about gluten free baking, I wrote a helpful article that includes all my Gluten Free Baking Tips.
๐ Sandi says: Check out my top recommendations for the Best Gluten Free Bread-Making Equipment.
Tips For Success:
- Use gluten free rolled oats or quick oats in this oatmeal bread recipe.
- Do not spend a lot of time kneading the dough. Just mix it and put it into the greased bread loaf tin.
- Put the dough into the pan, then let it rise. Don’t rise the dough in the bowl first.
- Store this incredible oat bread the right way! Learn How to Store Gluten Free Bread so you can keep it fresh.
Step-By-Step Photos and Directions:
Step 1: Add the yeast and sugar to 110ยบ F warm water. Be sure to check the temperature of the water to ensure it isn’t too hot. Let it sit for 5-8 minutes for best results until the yeast activates and the mixture is frothy.
Add the eggs and melted butter, and mix.
Step 2: Add the dry ingredients to a large mixing bowl. Whisk to blend.
Step 3: Pour the yeast mixture into the dry ingredients.
Step 4: Mix the two into the dough. Preheat the oven to 200ยบ F and then turn the oven off.
๐ข Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your dough is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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Step 5: Spray the bread pan with oil and put the dough into the pan. Cover it loosely with plastic wrap and place the pan in the oven to rise. I used an 8.5×4.5 inch cast iron bread pan to make this loaf because it distributes heat evenly for baking.
Step 6: Rise the dough in the preheated oven for 45 minutes. If you are not preheating in a warm environment, you may need to rise your dough longer.
Remove it from the oven and take off the plastic wrap. Preheat the oven to 350ยบ F.
Step 7: Gently press some oats into the top of the bread dough. If you prefer, you can do an egg wash over the top of the bread and then add the oats.
Step 8: Bake the bread for 35-45 minutes, depending on the size of your loaf pan. The bread should have an internal temperature of 190ยบ to 200ยบ F.
Step 9: Gently remove the bread from the pan to a cooling rack. Do not slice the bread until it is fully cooled.
Gluten Free Bread Troubleshooting:
Why is my gluten-free bread sticky or gummy?
If you notice your gluten-free bread dough is too sticky, it usually means you have too much liquid in the dough or you didn’t bake the bread long enough. The best way to fix sticky dough is to add more gluten-free flour or bake it for a longer time period. Some gluten free flour blends are very starchy, and you need to use more flour with these blends than other blends.
Why didnโt my gluten-free bread rise?
There are many potential reasons why your gluten-free bread didn’t rise. Here are the three most common issues I have found in my experience with making gluten-free bread:
- Was the yeast expired? Did you use the right type of yeast that the recipe called for? (Active dry yeast or Rapid-rise yeast.)
- What temperature was the water in which you proofed the yeast? It should be no hotter than 110ยบ F.
- Did you use purified water? Chlorine and other chemicals in tap water can kill yeast.
Why did my gluten-free bread fall apart?
If your gluten-free bread is falling apart, chances are that you didnโt use a binder in the flour blend. Gluten in wheat is the โglueโ that holds regular baking together. Gluten-free flour doesnโt have the same โglue,โ so you have to add it. Here is a good article on gluten-free binders and how they work.
Ensure the gluten-free flour blend contains either xanthan gum, guar gum, or psyllium husk. Note: One of the blends I often recommend in yeast recipes, Authentic Foods Steveโs Gluten Free Bread Blend, uses vegetable fiber, which includes psyllium husk. If your blend doesnโt have one of these, you must add it to your ingredients.
For more bread troubleshooting, read my Gluten-Free Bread Troubleshooting Guide for more information and tips. Also, be sure to store your bread properly. Read How to Store Gluten-Free Bread to see how I store my gluten-free bread to keep it fresh the longest.
Bread Machine Instructions:
One of my readers tested this recipe with a bread machine. She used Cup4Cup (had milk powder, so not dairy-free.) She followed these directions from my Gluten Free Hawaiian Bread Recipe:
- Put the paddle in the base of the bread machine basket (pan?)
- Add the room-temperature eggs, water, and melted butter. (NOTE: if you use Cup4Cup, omit the psyllium husk powder!)
- Add the Cup4Cup flour blend (or another that works with yeast) and the rest of the dry ingredients over the liquid ingredients.
- Sprinkle the yeast over the top.
- Turn on the bread machine using a gluten-free setting.
- If your bread machine doesnโt have a gluten-free setting, do this: Use the โHome Madeโ custom cycle, programming in about 20 minutes. Mix for 45 minutes. Rise for 90 minutes. Bake.
Frequently Asked Questions:
Yes, this oat bread makes great sandwiches!
Gluten free doesn’t keep fresh as long, so I recommend storing the bread in the freezer. Slice it and place wax paper between the slices. Freeze in a freezer zip-style bag.
Quaker, Bob’s Red Mill, One Degree, and Nature’s Path (look for it to be labeled gluten free!)
More Gluten Free Bread Recipes:
- Gluten Free Garlic Knots
- Gluten Free Challah (Braided Bread)
- Gluten Free Sourdough Bread
- Gluten Free Panettone Bread
- Easy Gluten Free Whole Grain Bread
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Oat Bread
Ingredients
Yeast Mix
- 2 ยฝ teaspoons active dry yeast * see note
- 1 ยพ cups warm purified water water
- 3 tablespoons honey or brown sugar
Bread Ingredients
- 3 cups gluten free flour *see note
- ยพ cup gluten free rolled oats
- ยผ cup oat flour
- 1 ยฝ tablespoons psyllium husk powder * see note!
- ยฝ teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- 3 tablespoons unsalted butter melted
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Instructions
- Preheat the oven to 200ยบ F and then turn the oven off. This will be where you rise the bread dough.
- In a small bowl, add 1 ยพ cups warm purified water water (110ยบ F), 2 ยฝ teaspoons active dry yeast, and 3 tablespoons honey. Stir and allow this yeast mixture to sit for 5 minutes until it is bubbly.
- In a large mixing bowl, add the 3 cups gluten free flour, ยพ cup gluten free rolled oats, 1 teaspoon baking powder, ยผ cup oat flour, 1 ยฝ tablespoons psyllium husk powder, and ยฝ teaspoon salt. Whisk to blend it together.
- Add the 2 large eggs and melted 3 tablespoons unsalted butter to the yeast mixture and whisk.
- Pour the yeast mixture into the dry ingredients and mix into bread dough. Do not overmix the dough.
- Spray an 8.5×4.5 bread loaf pan with oil and add the dough. Do not knead or work the dough. You only get one good rise with gluten free, so rise it in the bread pan.
- Loosely cover the bread pan with plastic wrap and place it in the warm oven to rise for 45 minutes.
- Remove the pan and plastic wrap. Preheat the oven to 350ยบ F.
- Sprinkle some oats on top of the bread and gently press them in. You can also do an optional egg wash and then sprinkle the oats.
- Bake for 30-40 minutes. Baking time will vary by loaf pan size. You want the internal temperature of the bread to be 190-200ยบ F.
- Remove the loaf pan from the oven and gently remove the bread. Place on a wire rack to cool.
- Do not slice the bread until it is fully cooled.
Notes
- I tested this recipe with my custom DIY gluten free flour blend. The only store-bought blend tested is Cup4Cup, but note it has dairy.
- This is a gum-free recipe, so do not add xanthan or guar gum. If using Cup4Cup, omit the psyllium and don’t add xanthan gum.
- It is critical to use gluten free oats.
- Make it dairy-free by using dairy-free butter.
- Pre-sliced bread can be stored in the freezer. Place wax paper between each slice to prevent it from sticking together.
- Put the paddle in the base of the bread machine basket (pan?)
- Add the room-temperature eggs, honey, water, and melted butter.
- Add the Cup4Cup flour blend (or another that works with yeast) on top of the liquid ingredients.
- Sprinkle the yeast over the top.
- Turn on the bread machine using a gluten-free setting. If your bread machine doesnโt have a gluten-free setting, do this: Use the โHome Madeโ custom cycle, programming in about 20 minutes. Mix for 45 minutes. Rise for 90 minutes. Bake.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Hi Sandi! I want to make my own bread, after 10yrs without, on strict g.f diet because of auto.
disease! Am able eat: potato,rice,
tapioca,flaxseed, millet,Almond flr.No sorghum/buckwheat!
Psyllium ok, no gums!
NO YEAST!! DO I HAVE ANY
CHANCE OF REAL BREAD?
LOVE YR.ADVICE/ TEACHING!!
THANKS!!
Hi Marj, I would say you can definitely enjoy bread. It will be tricky, but I recommend using a blend that omits some of the ingredients you can’t have. I only found one safe blend for you. Are you okay with inulin? I think they add it as a binder. I recently bought a bag of Arrowhead Mills 1:1 flour, it avoids all of the ingredients you can’t have. I haven’t tested it in this recipe, but I would encourage you to try this blend.
I made this in a bread machine (first time using it!) and the bread came out perfectly! I used Cup 4 Cup flour and followed directions exactly. Thanks for sharing the recipe!
Hi Char, I am thrilled you loved this bread. I would love to know if you used the new or old formulation of Cup4Cup, many readers would be grateful. (The new formulation says free of the top 9 allergens on the front of the bag.)
Hi There, Just to let you know that your statement There are no gluten-free oats in Australia:
These oats are grown and processed in Finland and are sold in Europe as gluten-free or uncontaminated oats. However, in Australia, we are not able to call oats or oat products gluten-free.
Yes, another reader in Australia has also mentioned you don’t have gluten free oats there. I am so sorry.