Gluten Free Oat Bread
This post may contain affiliate links which won’t change your price but will share some commission.
This gluten free oat bread is so hearty and flavorful! It’s simple to make this dairy free bread using traditional oats, and the whole loaf costs less than $3 to make.
Gluten free bread can get expensive. The store-bought versions tend to be small and pricey, and even the homemade versions often require several different types of specialty flour.
This gluten free oat bread is another story. It costs just $2.73 to make, and it tastes delicious. The only flour you’ll need to make this bread is ground oats. My family prefers the taste and texture of this bread over the other gluten free loaves we’ve tried.
This oat bread can be used to make a sandwich or a piece of toast slathered with jam. I like to eat it on its own as a snack bread. It’s not overly sweet like a typical loaf of dessert bread or muffins, but it’s sweet enough to feel like a snack.
Gluten Free Oat Bread Tips
I make my own oat flour by blending traditional rolled oats in a high powered blender for about 30 seconds. After grinding the oats into a flour, you can add the other dry ingredients and mix them together right in the blender.
For a shortcut, you can use packaged oat flour instead. Substitute 4 cups of the oat flour for the rolled oats in this recipe.
This bread is a bit delicate, so make sure to let it cool before slicing. If you’d prefer a more typical sandwich-type gluten free bread, substitute 2 cups of your favorite gluten free flour blend for 2 cups of the oat flour. If you make this substitution, you can omit the xanthan gum from the recipe.
Try my millet bread for another yummy gluten free loaf. And for a delicious dessert, make my oat flour banana bread and oat flour cookies.
Gluten Free Oat Bread
Equipment
Ingredients
- 4 cups rolled oats (12 oz)
- 2 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 eggs
- 1/4 cup pure maple syrup
- 1/2 cup coconut milk (or other non-dairy milk)
- 1/3 cup unsweetened applesauce
Instructions
- Preheat the oven to 350 degrees and grease a standard 8½ by 4½ inch loaf pan.
- Place the oats in a high powered blender and process on high for 20 to 30 seconds, until you have a fine flour. Add the xanthan gum, baking powder, baking soda, and salt to the blender. Process briefly to mix.
- In a large bowl, stir together the eggs, maple syrup, milk, and applesauce. Add the dry ingredients, and stir to combine evenly.
- Transfer the batter to the prepared loaf pan, and bake for 45 to 50 minutes. The top should be nicely browned, and the internal temperature of the bread should reach 190 degrees.
- Place the loaf on a wire rack. Leave it in the pan for a few minutes, then remove the loaf from the pan to cool completely before slicing.
- This bread can be stored at room temperature for up to 3 days, or frozen for later.
Notes
Approximate Nutrition Info
Price Breakdown
This recipe costs a total of $2.73 to make, or $.23 per slice. This frugal gluten-free oat bread is so delicious and easy to make.
Pin it here:
Thank you for sharing! Switching to gluten and dairy free has been a challenge to find recipes which actually work. Many people post recipes online and I wonder…did they actually make it? I kept praying to find a good recipe and this one is an answer to prayer. Even my non diary and non gluten free husband says it’s good! And the fact that you don’t need to buy expensive gluten free flours (most of which have rice which is low in fiber) is an added bonus.
I am a novice cook/baker, so my questions are rather elementary,,,
1) If we use 4 cups of prepackaged oat flour, please help me to understand how it is an equivalent substitution for the 4 cups of rolled oats to be ground into flour. One person commented that the 4 c of rolled oats ground up into about 3 c of oat flour….so if we sub equally, wouldn’t it be too much flour? Please help me to understand…
2) When any recipe calls for coconut milk, I never know if they mean the canned, full fat thick creamy liquid, or the thinner, more liquid type sold in a carton. I would think it would make a big difference, not only in calories, but in the chemical process of baking with a variation of liquidity. I asked a baker one time and she stated that in baking it “usually” means the canned variety unless stated otherwise. Since the recipe indicated we could use other non-dairy milks, to me that meant that it could be the carton type, as usually other non-dairy milks are similar in consistency, and not like the creamy thickness of canned coconut milk. Generally speaking, can you elaborate on this topic for me for any baking recipe? Thank you so much!
By my measurement, the ground oats come out to about as much as the oat flour (4 cups each). I’ve made this recipe with a variety of different milks, and it works well either way. I typically make my own coconut milk, which is linked in the recipe ingredient list. This comes out more like the carton texture, but it works well with canned coconut milk, too.
Can you substitute chia eggs for the real eggs?
I haven’t made this recipe with chia eggs, so I’m not sure. Please let me know if you try it!