This Oat Flour Bread is the best healthy gluten-free bread made without yeast. No kneading is required for a crusty artisan bread soft within. It’s the best healthy quick bread recipe for your vegan breakfast or vegan sandwiches.
My quinoa tortillas and my vegan gluten-free bread were my first attempt at making healthy bread. Since then, I have become a huge fan of baking my own healthier bread. Making my oat flour is such a breeze that today, I decided to experiment in the kitchen to make healthy oat flour bread. This recipe is super simple, with no kneading and no yeast, and the texture is very crusty.
Why You Will Love This Bread
- No eggs – most oat flour bread recipes call for eggs, this one doesn’t.
- No dairy – most recipes use yogurt, not this one!
- Gluten-Free Option
- Easy and healthy
- Tastes like rustic bread without the hassle of kneading
Ingredients and Substitutions
There’s nothing complicated about this bread, you need just 5 ingredients:
- Oat Flour – Read how to make oat flour to make it yourself. All you need is a high-speed blender to pulse rolled oats into flour. My first tip is to fill the blender’s jug halfway, not to the top as it would become hard to blend, resulting in larger pieces of oats that make the oat flour inconsistent for baking. Also, for a gluten free oat flour bread, use certified gluten free oats.
- Baking Powder is your rising agent in this yeast-free bread recipe.
- Sparkling Water is my secret weapon to rise this no-knead, yeast-free oatmeal bread. Sparkling water is high in carbon dioxide, and when in contact with baking powder, it contributes to making bubbles, rising the bread. My tip is to use brands that have larger bubbles.
- Salt to add a light savory flavor to the bread. You can totally skip it if preferred.
- Plant-Based Milk – I like soy milk as it hydrates the oat flour and makes the bread less dry and moist in the center. This said, any non-dairy milk will work, including oat milk or almond milk.
Making the Oatmeal Bread
- In a large bowl, whisk the dry ingredients together: oat flour, baking powder, and salt.
- Stir in sparkling water and soy milk until all the ingredients are well combined and the batter is smooth – it should be very runny, not thick.
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper and use oil spray to evenly oil your pan.
- Pour the batter into the pan, sprinkle extra rolled oats on the top and bake it for 50 minutes on the center rack of the oven.
- This bread takes long to bake. Insert a toothpick in the center after 50 minutes. If it’s slightly sticky, the bread is cooked.
- Stop the oven, let the cool for 15 minutes in the pan, keeping the pan in your oven with the door open.
- Release the bread on a wire rack and let it cool down completely at room temperature before slicing.
Expert Tips To Bake This Oat Bread
- Cool Down In The Oven. Fifteen minutes of gentle cooling in the stopped oven with the door open allows the bread to slowly drop in temperature without a shock. This keeps the crumb moist and ensures a crusty bread crust.
- Cool Down Overnight. This bread is a bit fragile when you slice it, even more if it’s lukewarm. Be patient, let it cool down on a wire rack overnight.
- Slice with a Serrated Knife. This is a crusty rustic bread, it’s easier to slice with sharp serrated knife.
- Don’t use Baking Soda. I tried to use baking soda, half the amount of baking powder, but the crust turned greenish and the flavor was bitter.
- Don’t use a Food Processor to make Oat Flour. It won’t make fine flour simply because the power of food processors is lower than blenders. As a result, your batter won’t firm up well, and the bread will be gritty.
This oatbread is perfect with sweet or savory toppings. For breakfast toast, or lunch sandwiches, try some of the following for best pairing.
- Almond ricotta
- Chia seed jam
- Date caramel
- Peanut butter or almond butter
- Avocado and raw veggies
- Tofu scramble
- Edamame hummus
Frequently Asked Questions
This happens if the oat flour was too coarse or you didn’t use enough oat flour in the recipe. Slice your bread and bring the slices on a baking sheet at 350°F (180°C) for 10 minutes or place the slices in a bread toaster to crisp the crumb.
No, the bread won’t firm up at all with almond flour.
You can stir up to 1/2 cup of seeds in the bread mixture. Make sure you use low-fiber seeds to avoid changing the bread texture. The best seeds are sesame seeds, pumpkin seeds, sunflower seeds, or hemp hearts for a boost of proteins. Avoid chia seeds or flaxseed that will absorb lots of moisture.
This bread stores well wrapped in a clean kitchen towel, at room temperature for up to 4 days. But it’s also freezer-friendly, if you can’t eat it all within 4 days, store the slices in the freezer in zip bags.
More Oat Flour Recipes
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Oat Flour Bread
- ¼ cup Old-Fashioned Rolled Oats - to sprinkle on top
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Grease the paper and sides of the pan with oil spray. Set aside.
- In a large bowl, whish the dry ingredients: oat flour, baking powder, and salt.
- Stir in sparkling water and dairy-free milk until the batter is smooth and runny – it won't be thick.
- Pour into the prepared pan, sprinkle extra rolled oats on top if you like.
- Bake in the center rack of the oven for 50 minutes or until hard and dry on top. Insert a toothpick in the center. It should be slightly sticky but not that much.
- Stop the oven, keep the pan in the oven, keep the oven door open, and let the bread cool in the oven for 15 minutes.
- Transfer the bread to a cooling rack and let it cool overnight at room temperature before slicing.