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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 9 votes
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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 8.5x4.5 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
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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.