Gluten Free Oat Flour Sandwich Bread Recipe

Gluten Free Oat Flour Sandwich Bread Recipe

This gluten free oat flour sandwich bread recipe will be your new go-to gluten free recipe. With just a few simple ingredients you will have a loaf of bread ready to go in less than an hour.

overhead shot of half of a loaf of gluten free bread sliced on a wood cutting board with a marble backdrop and white and blue dish cloth

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It is hard to find gluten free bread that tastes great in store, plus they usually have a very long ingredient list filled with things I would rather not consume on a day to day basis. When it comes to home baked bread, it can still be hard to get good results.

Typically, gluten free bread contains some kind of gum to help the dough together. These gums can be very irritating to the gut, and I personally prefer not to use them. Without the gluten something needs to be added specifically to help with binding. I prefer to use eggs.

As for flours, oat flour is always my go to. This recipes uses oat flour only.

Why I Bake With Oat Flour

Oat flour is my go to gluten free flour for many reasons. I find it is extremely versatile and bakes up much better than most other gluten free flours.

Store bought gluten free flour blends are made to act as closely to regular all purpose flour as possible. This takes blending several different flours, starches, and usually some sort of gum. Personally, there is a lot I don’t love about them and I try to avoid gums. They often contain ingredients that I am not a fan of, they are expensive, and it’s hard to find one that is organic.

Oat flour is easy to make at home in under a minute. I always have oats on hand, so knowing that I can throw them into a high speed blender and have flour almost instantly is a game changer when it comes to gluten free baking.

There always seems to be some confusion on whether or not oats are gluten free. Naturally, oats are gluten free, however they are typically processed in the same facility as wheat. It is important to buy certified gluten free oats if you are celiac.

Tips For Making Gluten Free Oat Flour Bread

  • This bread will be more of a batter consistency than a dough. Technically this is considered a quick bread. The batter will be poured into your loaf pan instead of being formed into a loaf.
  • Line your loaf pan with parchment paper. This will make it much easier to transfer the baked loaf out of the pan. If you choose not to, grease your loaf pan well and
  • Allow the bread to cool as long as possible before slicing. The longer you can wait the better, as it will hold together much better if it cools completely before slicing. I like to bake a loaf in the evening so it can cool overnight.
  • If you would like to slice and use the gluten free bread right away before it cools, you can add 1/2 tsp of ground psyllium husk to the batter so it holds together well. I only use this occasionally as psyllium husk, like gums, can be irritating to the gut. This is a better choice than gums for us.

Can I Make Substitutions?

Because this recipe is gluten free and it uses oat flour only, there aren’t a whole lot of substitutions to be made. For a consistent result, I highly recommend sticking to the original recipe.

  • Use organic cane sugar or pure maple syrup in place of the honey.
  • Substitute 1 teaspoon of baking soda for the baking powder.
  • Use any milk – dairy or non-dairy.

Tools You May Need

Glass Mixing Bowl

Measuring Cups & Spoons

Whisk

Loaf Pan

Parchment Paper

How To Make Gluten Free Oat Flour Bread

Preheat the oven to 350 F.

If making your own oat flour, measure out 3 cups of gluten free rolled oats and add to a high speed blender. Start by blending on low, and increasing the speed to high. You are looking for a very fine, powdery flour. This should give you 2 3/4 cups of gluten free oat flour.

In a large bowl, whisk together the milk, eggs, and honey.

milk honey and eggs in a large red pyrex bowl

Measure out the oat flour and add the the mixing bowl. Whisk together. Add in the salt and baking powder and whisk again. If using psyllium husk, add it in this step.

mixing dry ingredients with the wet ingredients for oat flour quick bread

After mixing, you will have a batter consistency for the bread instead of a dough consistency you might be used to.

pyrex bowl with oat flour quick bread batter

Line a loaf pan with parchment paper. Pour in the batter.

batter for gluten free bread poured into a parchment lined loaf pan

Bake for 45 minutes at 350 F.

freshly baked loaf of oat flour bread in a parchment lined cast iron pan on a white backdrop

Cool completely before slicing. Overnight is best.

overhead shot of a loaf of homemade bread sliced on a wood cutting board with a white and blue striped dish towel in the background

Gluten Free Oat Flour Sandwich Bread | The Best Gluten Free Bread

overhead shot of half of a loaf of gluten free bread sliced on a wood cutting board with a marble backdrop and white and blue dish cloth

This gluten free oat flour sandwich bread will be your new go-to gluten free bread. With just a few simple ingredients you will have a loaf of bread ready to go in less than an hour.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 2 3/4 cups gluten free oat flour
  • 2 tbsp raw honey
  • 1 cup raw milk
  • 3 eggs
  • 1/2 tsp sea salt
  • 1 tbsp baking powder
  • 1/2 tsp ground psyllium husk (optional)

Instructions

    1. Preheat the oven to 350 F.
    2. If making your own oat flour, measure out 3 cups of gluten free rolled oats and add to a high speed blender. Start by blending on low, and increasing the speed to high. You are looking for a very fine, powdery flour. This should give you 2 3/4 cups of oat flour.
    3. In a large bowl, whisk together the milk, eggs, and honey.
    4. Measure out the oat flour and add the the mixing bowl. Whisk together.
    5. Add in the salt and baking powder and whisk again. If using psyllium husk, add it in this step.
    6. Line a loaf pan with parchment paper. Pour in the batter.
    7. Bake for 45 minutes until golden.
    8. Cool completely before slicing. Overnight is best.

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30 thoughts on “Gluten Free Oat Flour Sandwich Bread Recipe”

  • This looks amazing. I’ve been looking for the perfect gluten-free bread recipe. You’re super talented.

  • This look so nice and nourishing. I have some GF friends that would really appreciate this! I love oats too so I’m super excited to try this one. Thanks.

      • I have not tried it. I would think it might end up being too crumbly but please let me know if you do try it!

  • I’ve been experimenting with bread recipes lately. This looks like it is going to be a fantastic addition to my bread making repertoire 😉 Thank you!

    • Hi Paula. I’m not sure why. Did you use store bought or homemade? Maybe try a little less flour next time. Next time I make the recipe I will add weights to the recipe for the oat flour.

  • What size loaf pan? I have a 12 x 4.5 and wondering if this recipe will work or do I need to make adjustments. We just found out my son has celiac disease and this will be my first attempt at bread for him.

    • Mine is 9×5. I imagine yours will work, just maybe end up a little shorter. I’d check it a few minutes early. Good luck!

  • Just tried this recipe today. It was the fourth recipe I tried in an attempt to make 100% oat flour bread, and this was the first one that wasn’t excessively crumbly, brick-like, or moist in the center to the point it was gummy. This will be my go-to for regular oat bread. Thanks so much for this recipe!

    • No you don’t, it works quite well without it 🙂 It does just help it bind a little better, I often don’t include it though.

  • I just made this bread and I love it! Like others have said, my experience with trying to make oat flour bread has been disappointing! I can’t wait to try it toasted!

    • Hello! It will last a few days on the counter or about a week in the fridge. I also will store it in the freezer either whole or sliced. Just depends on how quickly you will consume it.

    • Hello! It will keep for a few days on the counter. A week or so in the fridge. I will also store it in the freezer either sliced or as a whole loaf. Just depends on how quickly you will consume it 🙂

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