Oat Flour Bread

With a cozy flavor and soft texture, this oat flour bread requires no yeast and no kneading. If you've been looking for an easy gluten-free bread to use for toast, sandwiches and more, this is it. To ensure success, read the post for all of my tips on working with oat flour.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Tips for the Best Oat Flour Bread
• And if you liked this recipe...
• Recipe Card
• Comments

I've been baking with oat flour almost exclusively for a few years now and I always have a running list of recipes that I want to try to adapt to use oat flour. (I was so excited when I finally perfected oat flour brownies!)

And bread has been on that list since almost the beginning. But it's been a bit tricky...

While the properties of the oat flour are different in many ways from wheat (and I outline them all in this oat flour vs wheat flour post, if you're interested), the differences are more forgiving in simpler recipes, like a chocolate chip cookie.

The trouble is that most bread is yeasted and oat flour doesn't produce nearly the same results.

And so I decided to change directions and work on a quick bread version first. While I do have ambitions to one day figure out a yeasted version, I'm pretty happy with this oat flour bread in the meantime because it's:

• Quick and Easy. Since it is made without yeast, there is no waiting for multiple rise times. Simply mix, bake, cool and slice. Waiting for it to cool is the only wait (but definitely don't skip it!).
• Gluten Free + Dairy Free. If you're looking for a recipe that is gluten free but doesn't require a blend of flours, this is it. Ground oats are the only ingredient in oat flour which also means that it is whole grain. And it is made without any milk or dairy as well.
  • Note that oats can be cross-contaminated and so if you need a gluten free recipe, you should ensure your oat flour is certified gluten free. And it is also important to note that some people with celiac disease can't tolerate oats either so always check if you're serving it to someone with celiac.
• Versatile. This bread works well for a side to soups, toasted with your favorite toppings and for simple sandwiches like a grilled cheese. (Because of the lack of gluten, it is a bit more fragile, so it doesn't hold up quite as well to big, hearty sandwiches).
• Simple Ingredients. This recipe is made with just 6 wholesome ingredients that you probably have in your pantry right now!

The Ingredients

• Oat Flour- Be sure to use certified gluten-free oat flour if you need the recipe to be gluten-free.
  • If you don't have store-bought, you can grind rolled oats in a high-powered blender until very fine but it can be difficult to achieve a fine enough flour texture. I always recommend using store-bought oat flour if possible as it provides the most consistent results.
  • To Measure: For best results, use a kitchen scale. If you don't have a kitchen scale, lightly pack the oat flour into a measuring cup and then level off (see this Oat Flour 101 post for more info and pictures).
• Baking Powder- Since this is a no-yeast bread, the rise is provided entirely by baking powder. For best results, make sure yours is fresh.
• Ground Flaxseed- Ground flaxseed helps with binding and texture. You can leave it out but I found the results were better when it is included.
• Sea Salt- Enhances the flavor. Table salt or kosher salt will also work.
• Water- Unlike in my other oat flour quick breads where banana and pumpkin provide the moisture, I wanted something more neutral in this recipe so I simply used water. Any milk of choice would also work.
• Eggs- Eggs are essential for binding this bread so I don't recommend any substitutions and be sure that you are using large eggs.
• Honey- Just a little bit adds flavor to the bread. You can substitute with maple syrup or another sweetener of choice but I really like the combo of oats + honey (like in this honey granola). If needed, you can also leave it out but the flavor is a bit bland without it.

The Method

1. Mix dry ingredients. In a large bowl, whisk together oat flour, flaxseed, baking powder and salt.

2. Mix wet ingredients. In a medium bowl, combine water, honey and eggs.

3. Combine wet and dry. Pour the wet ingredients into the dry ingredients and mix until just combined.

4. Pour batter into pan. Line a 9x4 inch loaf pan (or 8x4 inch) with parchment paper or a silicone liner. Pour the batter into the prepared pan and gently shake it back and forth to settle it into an even layer.

5. Bake. Place the loaf pan in the oven and bake at 350 F for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean and the loaf bounces back slightly when you press on the center.

If the top appears to be browning too quickly, tent it with aluminum foil.

Tip: Place your oven rack in the bottom third of the oven to prevent the top from browning too quickly.

6. Cool. Allow the loaf to cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper or liner to lift the loaf out and transfer it to a wire rack to cool completely.

7. Slice. It is imperative that you allow the loaf to cool completely before slicing as the center will continue to set as it cools and may be a bit dough-y if you cut into it while it is still warm.

8. Enjoy!

Leftovers and Storage

To Store: Store cooled oat flour bread in an airtight container or ziptop bag at room temperature for up to 3 days.

To Freeze: This bread also freezes well for up to 3 months. I recommend slicing it ahead of time so that you can simply remove a slice or two when you want it.

Make it Your Own

After mixing together the wet and dry ingredients, you can fold in some add ins for extra flavor!

• Add Herbs- Incorporate up to ¼ cup of fresh herbs like chives, basil, or parsley for extra flavor.
• Include Cheese- Mix in up to 1 cup of shredded cheese such as cheddar, mozzarella, or gouda and sprinkle a little bit extra on top. Do not use soft cheese such as feta.
• Other Add-Ins- You can also enhance your bread with up to ½ cup of other ingredients like nuts or seeds, crumbled bacon, chopped sun-dried tomatoes (packed in oil but drained), or diced jalapenos.
• Seasoning- With the dry ingredients, stir in ~½ teaspoon of different seasonings such as garlic powder, onion powder or dried herbs for additional flavor.

Or try one of these flavor combinations:

• Cheese, Chives, and Bacon: Add ¼ cup of sliced chives or green onions, ¾ cup of shredded cheddar cheese and ½ cup of cooked and crumbled bacon.
• Sun-Dried Tomato, Basil, and Asiago: Include ¼ cup of chopped fresh basil, 1 cup of shredded asiago and ¼ cup of chopped sun-dried tomatoes (packed in oil but drained). Adding ½ teaspoon of garlic powder is not a bad idea with this.
• Jalapeno Cheddar: Include 1-2 diced jalapeños (seeds and membranes removed unless you want it spicy) and a cup of shredded sharp cheddar cheese.

Serving Ideas

• Toast: Try it as the base for avocado toast or topped with nut butter and jam.
• Sandwiches: It's a bit delicate in nature so it unfortunately doesn't hold up super well to a hearty sandwich but I have had success using it as a sandwich bread for more simple handhelds such as a grilled cheese or PB&J.
• French Toast: Allow slices to dry out overnight and then use it in place of the sourdough in this Sourdough French Toast.
• On Its Own: Enjoy with a smear of butter, jam, or honey.

Tips for the Best Oat Flour Bread

• Properly Measure Oat Flour. If you have a kitchen scale, use that! If not, lightly pack the oat flour into a measuring cup and then level off.
• Don't Skip the Honey. The flavor of the bread is a bit bland without a touch of sweetener so I don't recommend skipping it.
• Use the Right Size Loaf Pan. I recommend using a 9x4 or 8x4 inch loaf pan. You can use a 9x5 inch pan if that's all you have but the loaf will be quite short.
• Bake Immediately. Once you mix the wet and dry ingredients, bake the bread right away to ensure the best rise and texture.
• Use Fresh Baking Powder. Make sure your baking powder is fresh for optimal rise.
• Bake in the Bottom Third of the Oven. Place your oven rack in the bottom third of the oven to prevent the top of the loaf from browning too quickly.

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And if you liked this recipe...

...you might also like:

• Oat Flour Bagels
• Oat Tortillas
• Honey Oat Bread (this one contains wheat)

Recipe Card

Curious about oat flour? Check out these resources!

• The Ultimate Guide to Oat Flour
• Oat Flour vs. Wheat Flour
• The Best Oat Flour Recipes
• Oat Flour Cookie Tips
• Oat Flour Muffin Tips