If you are looking for a heartier loaf of bread, this Gluten Free Oat Bread is a great recipe. It is a tender, easy-to-slice loaf. The bread holds together beautifully and is made without xanthan gum!

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.

I have a fabulous Gluten Free Bread Machine Bread recipe that gets rave reviews, and now I am sharing this dairy-free and 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.

Check out my delicious gluten free bread recipes for more baking inspiration.

Why This Recipe Works

  1. My gum-free flour blend works well with the gluten free rolled oats, making the bread heartier.
  2. This bread with oats is also dairy-free for those who avoid gluten and dairy.
  3. You can slice this bread thinly and freeze it, so you have sandwich bread on hand whenever you need it.
  4. You can use either honey or brown sugar, giving you the option of refined sugar-free bread.

Ingredient Notes:

  • Gluten Free Flour Blend – I have only tested this bread with my homemade gluten free flour blend. Other blends may work, but I haven’t tested them. If you try one, please let me know how it turned out.
  • 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.
  • 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.
My Pick
8.5"x4.5" Cast Iron Loaf Pan

I recently bought this cast iron bread loaf pan, and it has made my bread bake much more evenly than my old metal pan. This cast iron pan is easy to clean.

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Recipe Step-By-Step 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. Your 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.

Recipe FAQ:

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:

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

Gluten Free Oat Bread

Sandi Gaertner
A delicious, easy gluten free oat bread recipe.
Love this recipe?Give it a star rating!
5 from 9 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

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

Yeast Mix

  • 2 ½ teaspoons active dry yeast * see note
  • 1 ¾ cups warm 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
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 3 tablespoons 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. I plan to test Cup4Cup, but I haven’t done this yet.
  2. This is a gum-free recipe, so do not add xanthan or guar gum.
  3. It is critical to use certified gluten free oats.
  4. Store this bread pre-sliced in the freezer. Place wax paper between each slice so they don’t stick together.

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
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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.

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20 Comments

  1. 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.

  2. 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!

  3. 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