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!

The front view of an unsliced loaf of gluten free oat bread on a cutting board.

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.

What sets my recipe apart:

  • My gum-free flour blend works well with the gluten free rolled oats, making the bread heartier.
  • You can slice this bread thinly and freeze it, so you have sandwich bread on hand whenever you need it.
  • You can use either honey or brown sugar, giving you the option of refined sugar-free bread.
  • Make it in the oven or the bread machine with Cup4Cup flour blend!

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
A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

  1. One reader tested Authentic Foods Steve’s Blend. It worked well in this recipe, but you must tweak the moisture level.
  2. Another reader had great luck swapping Cup4Cup. Note this blend has dried milk powder.
  3. I have only personally tested this bread with my homemade gluten free flour blend.

Ingredient Notes:

  • Gluten-Free Flour Blend—Other 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.

🔑 Sandi says: Check out my top recommendations for the Best Gluten Free Bread-Making Equipment.

A slice of oat bread on a plate next to the sliced loaf.

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:

Photos of steps 1 and 2.

Step 1: Add the yeast and sugar to 110º 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.

Photos of steps 3 and 4.

Step 3: Pour the yeast mixture into the dry ingredients.

Step 4: Mix the two into the dough. Preheat the oven to 200º F and then turn the oven off.

Photos of steps 5 and 6.

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 350º F.

The oat bread in the pan ready to bake.

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 190º to 200º F.

Step 9: Gently remove the bread from the pan to a cooling rack. Do not slice the bread until it is fully cooled.

A close up photo of the loaf of oat bread.

If you struggle with baking gluten free bread, check out my Gluten Free Bread Troubleshooting article for more bread-baking advice. If you are rice-free, try my Gluten Free Bread Recipe Without Rice Flour.

Bread Machine Instructions:

This recipe was tested in her bread machine by one of my readers. 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) 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 doesn’t have a gluten-free setting, do this: Use the “Home Made” custom cycle, programming in about 20 minutes. Mix for 45 minutes. Rise for 90 minutes. Bake.

Frequently Asked Questions:

Is this gluten free oat bread good for sandwiches?

Yes, this oat bread makes great sandwiches!

How do you store gluten free oat bread?

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.

What companies make certified gluten free oats?

Quaker, Bob’s Red Mill, One Degree, and Nature’s Path (look for it to be labeled gluten free!)

Gluten free oat bread sliced so you can see the inside.

More Gluten Free Bread Recipes:

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!

The front view of an unsliced loaf of gluten free oat bread on a cutting board.

Gluten Free Oat Bread

Sandi Gaertner
This gluten free oat bread recipe may be the perfect sandwich bread. It is great for sandwiches! I include the recipe for baking in the oven or a bread machine.
5 from 10 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 40 minutes
Rise Time 45 minutes
Total Time 1 hour 40 minutes
Course Gluten Free Bread Recipe
Cuisine American
Servings 14 slices
Calories 165 kcal

Ingredients
  

Yeast Mix

  • 2 ½ teaspoons active dry yeast * see note
  • 1 ¾ cups warm water purified water!
  • 3 tablespoons honey or brown sugar

Bread Ingredients

  • 3 cups gluten free flour *see note
  • ¾ cup gluten free rolled oats
  • ¼ cup oat flour
  • 1 ½ tablespoons psyllium husk powder * see note!
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 3 tablespoons unsalted butter melted

Instructions
 

  • Preheat the oven to 200º F and then turn the oven off. This will be where you rise the bread dough.
  • In a small bowl, add warm water (110º F), yeast, and honey. Stir and allow this yeast mixture to sit for 5 minutes until it is bubbly.
  • In a large mixing bowl, add the flour, oats, baking powder, psyllium husk powder, and salt. Whisk to blend it together.
  • Add the eggs and melted butter to the yeast mixture and whisk.
  • Pour the yeast mixture into the dry ingredients and mix into a bread dough. Do not overmix.
  • 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 350º 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 190-200º 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

  1. 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.
  2. 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.
  3. It is critical to use gluten free oats.
  4. Make it dairy-free by using dairy-free butter.
  5. Pre-sliced bread can be stored in the freezer. Place wax paper between each slice to prevent it from sticking together.
Bread Machine Version (tested with Cup4Cup GF Flour Blend):
  • Put the paddle in the base of the bread machine basket (pan?)
  • Add the room-temperature eggs, pineapple juice, milk, 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 doesn’t have a gluten-free setting, do this: Use the “Home Made” 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 165kcalCarbohydrates: 29gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 30mgSodium: 115mgPotassium: 85mgFiber: 5gSugar: 5gVitamin A: 109IUVitamin C: 0.03mgCalcium: 39mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

5 from 10 votes (8 ratings without comment)

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32 Comments

  1. I tried this, I made a mistake of not turning the oven off at 200 and raised the bread in the oven. It rose but when I took it out to raise the heat and it collapsed in the middle leaving a hole. I thought it would raise up during baking but it didn’t. It partially crumbled and has a cakey taste which I don’t like. I think even if I didn’t make a mistake on raising the bread it would still have that cakey texture. I am looking for a recipe that looks and tastes like bread.

    1. Hi Mary Lou, you don’t mention the flour blend you used. Every single gluten free flour blend has a different starch to grain ratio. If your batter was that runny, and it sank, you need to add more flavor. Please let me know what flour blend you used, and if you substituted anything, and I can help trouble shoot.

  2. So I have had success with this loaf after about 4 weeks of practice. 2 loaves were a completely inedible gooey mess. But, I tried the Steve’s Bread Flour and a cast iron bread pan, plus less flour(measuring very carefully and NOT packing the cup) and a little less water than called for in the recipe. I also did 3 heaping TBSPs of brown sugar with my yeast mixture. I beat the flour mixture with the yeast mixture on 2 in my stand mixer for 2 minutes with the paddle, then on 5 or 6 for about 2-3 more minutes. These are estimates of time. I stopped when it when the bread dough seemed mixed well and was uniform in texture throughout and had no dry spots or too many liquidy looking areas. I scraped it onto a lightly rice floured surface, never touching it with my hands. I coated my hands in rice flour and then proceeded to flip it around and knead it lightly. It began to form into a loaf shape quite easily! It’s just been put in the oven now. I’ll be back to comment tomorrow on how it turned out! 😀

    1. Hi Nancy, What flour blends were you using when you had the gooey mess? I am assuming you didn’t use my specific flours? Every flour blend has a different starch-to-grain ratio, and this will affect the moisture of the dough. Steve’s blend is awesome, it has a high liquid need due to its combination of ingredients.I admire your dedication to getting the right blend.

      1. 5 stars
        Hi Sandy,
        I’ve made about 4 loaves since that last comment, sorry I didn’t come back to let you know how it went. I used the Steve’s Bread flour the first 2 times, but added too much water when stirring by hand and the loaves were gummy and inedible. After reading on your blog about Steve’s Bread flour, I decided to try again and cut down on the water a little and use the stand mixer. I live in a humid environment near 3 rivers, so yeast bread baking is tricky. I had success! It was delicious. I’ve since made 2 more loaves, tweaking the water and flour I add according to the humidity here. The Steve’s flour is amazing! It has such a good texture. I am able to form it into a loaf shape with very little excess flour on my hands. Even my gluten eating husband likes this bread. It’s like real bread. The only thing I might do is add a little more psyllium husk because it can be crumbly. Toasting really helps, though, and it is delicious.😊

      2. You made my day, Nancy. I am so glad you were able to figure out how to make this bread to your liking. That Steve’s flour is magic for gluten-free bread!

  3. I’m going to try this with Cup 4 Cup. Since that brand contains xanthan gum do you suggest leaving out the psyllium?

    1. Hi Melissa, You are correct to leave out the psyllium husk. I haven’t tested this blend in this recipe, so please come back and let me know how it goes. Cup4Cup has dried milk powder, which dissolves when you add wet ingredients. I forsee you may need to add a little more flour to compensate for this.

      1. 5 stars
        Just had my first slice! It was excellent!!! By far the best GF bread recipe I’ve tried so far. I ended up adding an extra 1/4 cup of Cup 4 Cup flour and leaving out the psyllium husk. Otherwise followed the recipe exactly as written. Perfection!

    1. Hi Beverly, What flour blend are you using? I have only tested this with my blend so far, which is a dense flour blend. If your batter is too runny, you must add more flour. There are several notes in the recipe about this. I hope it helps.

  4. The ingredient list for Authentic Foods Steve’s GF Bread Blend state: “vegetable fiber (cellulose, psyllium)”. Should I add the additional psyllium husk powder to this recipe when using Steve’s flour?
    Thanks!

  5. This bread looks great and I’m anxious to try the recipe however I would like to know if I could use ground flax seed instead of Psyllium bark powder? I am new to gluten free baking however I have been baking various other breads including sourdough for a few years.

    I am not familiar with the effects of psyllium powder and wondered if ground flax seed would have similar binding effects.

    Thank you, your time and efforts in responding to my request are greatly appreciated.

    Mary