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 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.
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 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.
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.
📢 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 350º 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 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.
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 didn’t 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 110º 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 didn’t use a binder in the flour blend. Gluten in wheat is the “glue” that holds regular baking together. Gluten-free flour doesn’t have the same “glue,” 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 Steve’s Gluten Free Bread Blend, uses vegetable fiber, which includes psyllium husk. If your blend doesn’t 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 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:
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
Method
- 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 1 ¾ cups warm purified water water (110º F), 2 ½ 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, ¾ cup gluten free rolled oats, 1 teaspoon baking powder, ¼ cup oat flour, 1 ½ tablespoons psyllium husk powder, and ½ 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 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.
Nutrition
Notes
- I tested this recipe with my custom DIY gluten free flour blend. The only store-bought blend tested is Cup4Cup, but I tested the old version with 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 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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
Your gluten free flour mix contains psyllium. So do you also add the additional psyllium called for in this recipe?
Hi Linda, I would recommend using the psyllium husk powder in the flour blend, I don’t think you need to duplicate this ingredient.
Just made this recipe, turned out well. Had excellent rise. I accidentally switched oats and oat flour so added extra egg to keep it from being too dry. I used Bobs 1to 1 flour. I will correct amount of salt to 1 teaspoon next time. I’m also going to add some seeds for more flavor. I’ve started using a Pullman loave pan… my bread is turning out very beautifully.
I am so glad you were able to enjoy this recipe, even with the ingredient swap. I love the Pullman for loaf baking a well. I feel like the bread rises higher.
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.
Thanks!
Is arrowhead mix available in
Australia?
I think inulin may be ok!
Thanks for your reply!
Hi Marj, That is a good question. The best thing I can think of is for you to tell me what you have there and I can compare ingredients to the flour blends here and make a suggestion.
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.
Hi, the loaf looked lovely, the texture is quite nice, though more like a sweet loaf than bread, but I gave it a four because the taste is quite bland. If I made it again, I would definitely cut the honey down and add more salt. I did have to make substitutions in the flour blend (oatmeal for brown rice and corn starch for the tapioca). This of course may change the flavour but it still came out looking like it was supposed to. Will try the rest of the flour mix in some other recipes.
Hi Sharon, I am glad your substitutions worked.
This was a delicious recipe. I skipped the oat flour and substituted potato flour because I wanted out a substitution. I also added half a cup of chopped walnuts for protein. It came out a little damp but quite tasty!
Hi Julia, thank you! It is good to know the potato flour worked out well.
Do you have a bread machine recipe that the only flour used is oats?
Hi Ri, I don’t. Typically you need a blend of flour and starch for the bread to hold together well.
I was looking for a simple GF bread recipe since store bought is ridiculously small and expensive, I came across your recipe and thought I’d give it a try.
I’m using Bob’s Red Mill 1-to-1 baking flour and a bread machine. I will let you know how it turns out (cooking now).
Hi Chelle, the Bob’s 1:1 typically doesn’t work well in yeast recipes. I wish they listed this on the bag instead of just on their website. Please keep me posted how it does.
it worked, but the bread is kind of thick, the top caved on a little, but it did cook all the way through. it was a great first test. my husband is thrilled to have bread that is regular sized, even if it isn’t perfect yet. 😉
I am glad you are on the right track. I really think it is the flour blend. It doesn’t work that well with yeast. If you can try a blend that works for yeast, you will get better results. The slight caving is from a little too much moisture. I have a great gluten-free bread troubleshooting guide in the Resources section (in my blog menu.)
I made this today with a UK supermarket own brand GF plain flour and made it vegan with flax “eggs” as I was out of eggs, but It turned out really well. Will definitely be making this again, it’s light, fluffy and I’m over the moon with it. The only mistake I made was putting the loaf liner into the pan instead of oiling it and the bread stuck to it. Other than that, it’s perfect. Thank you so much for the recipe!
I am so glad this recipe worked. You are the first that I know of to try flax eggs, so I am very grateful that you came back to let me and other readers know.
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.
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.
I only have rapid rise yeast. Will that work?
It should work, Renee.
I let it rise for 45 minutes! The. it went in the oven.
How did it turn out, Nancy?
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! 😀
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.
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.😊
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!
I’m going to try this with Cup 4 Cup. Since that brand contains xanthan gum do you suggest leaving out the psyllium?
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.
Great to know! Thanks and I’ll keep you posted…
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!
I am so glad you loved the recipe! It was good that you added the extra 1/4 cup of flour, thank you for saying that so your comment can help others.
The liquid a
ount of water was too runny. Are you sure about the 1 and 3/4 cup of water?
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.
Which psyllium husk powder do you use? Thank you
Hi Michele, I really like Anthony’s brand, available on Amazon. It won’t turn baked goods purple like some psyllium brands.
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!
Hi, you do not need to add any psyllium (also no xanthan or guar gum is needed.) Steve’s blend has a binder in it already that works really well.
I use Pillsbury flour. It has Xanthen in it. Can I just leave out the psyllium husk powder?
Hi Regina, if your blend has xanthan gum, you do not need to add psyllium husk powder.
Sandi
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
Hi Mary, I have never tried using ground flaxseed instead of psyllium husk. They behave very differently, and I do not know how flaxseed would work.
hi. I can not find pysiliym husk in the country i am in but they do have psylium seeds that i can powder. wud that work?
Donia
Hi Donia, I haven’t seen psyllium seeds and I am not sure how they work. If you have a different binder, like xanthan gum, you could add 3/4 to 1 teaspoon of that.
Hi Mary, I have never tried using ground flaxseed instead of psyllium husk. They behave very differently, and I do not know how flaxseed works.
Hello, just wondering if I could make this in my breadmaker?? Using a GF setting?
Hi Debbie, I haven’t tested this recipe in a bread maker. If you try it, please let me know how it turns out.
This bread looks really good! I will give it a try. Can I make it in a bread maker?
Hi Deb, I haven’t tested this recipe in a bread maker. If you try it, please let me know how it turns out.
Hi, was just wondering how this bread turned out in the bread maker?
Hi Bonnie, I haven’t heard of anyone trying this recipe in a bread machine.