Aceasta Pâine cu făină de ovăz 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 şi-mi pâine vegană fără gluten 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 – a bit like for my Pâine cu 2 ingrediente – and the texture is very crusty.
Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!
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Pâine cu făină de ovăz
Ingrediente
- 3 cupe Făină de ovăz de casă - NOT store bought!
- 2 linguriță Praf de copt - (nota 1)
- ½ ceaşcă Lapte de soia - (nota 2)
- 1 ceaşcă Apă carbogazoasă
- ½ linguriță Sare
Topping
- ¼ ceaşcă Ovăz rulat de modă veche - a presara deasupra
Instrucțiuni
- 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.
notițe
Nutriţie
Why You Will Love This Bread
- Fără ouă – most oat flour bread recipes call for eggs, this one doesn’t.
- nr lactate – most recipes use yogurt, not this one!
- Opțiune fără gluten
- Ușor și sănătos
- Tastes like rustic bread without the hassle of kneading
Ingrediente și înlocuiri
There’s nothing complicated about this bread, you need just 5 ingredients:
- Făină de ovăz - Citit 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.
- Praf de copt is your rising agent in this yeast-free bread recipe.
- Apă carbogazoasă 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.
- Sare to add a light savory flavor to the bread. You can totally skip it if preferred.
- Lapte pe bază de plante – 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.
Sfaturile de copt ale lui Carine
- 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.
Sugestii de difuzare
This oatbread is perfect with sweet or savory toppings. For breakfast toast, or lunch sandwiches, try some of the following for best pairing.
- Vegan Almond Ricotta
- Chia seed baby jam
- Caramel de curmale
- Unt de arahide sau unt de migdale
- Avocado and raw veggies
- Amestecare de tofu
Watch How To Make It
Întrebări frecvente
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.
Grozavă rețetă si destul de ușor de făcut! Mulțumesc frumos pentru rețetă !
I don’t have fuzzy drinks so what is best to use instead please?
It will work with water, but the bread will be more dense and packed.
oops please ignore my comment/question about making the oat flour – I need coffee! lol
oops, already replied, while drinking coffee 🙂
Can you make the oat flour using a Nutribullet/high speed blender?
Absolutely, work by small batch – like 1 cup at a time – or it’s difficult to blend in the small jug of the nutribullet. Stop every 10 seconds, shake jug and repeat until the full batch look thin and small like flour.
My husband has a sensitivity to baking powder. I usually substitute with a mix of baking soda and cream of tartar, do you this will still work ok?
I am pretty sure it will be fine here.
Would almond flour work?
No, but you can make my almond flour bread recipe in schimb.
This recipe is the real deal ! The loaf was not very tall, though so the slices weren’t big enough to make a regular size sandwich. So I simply doubled the amounts of all of the ingredients and VOILA! It worked perfectly! Now I can make sandwiches using my homemade brown rice burgers easy peasy.
Thanks for sharing this great, simple recipe!
Bună Carine,
I wanted to bake this bread for my 23 months old son is there anything else I can use instead of sparkling water?
Why not use sparkling water? There is no issue giving it to a toddler as it just becomes water in the recipe…?
I haven’t tried something else yet, sorry.
I still don’t know what quantities to use and I’m not experienced enough to guess. It looks delicious but I won’t be able to make it
The recipe amount appears just above this comment section. When you are on top of this page, you can also click the jump to recipe button to see the full recipe with measurement, immediately.
Ce pot folosi în loc de apă spumante?
Anything that has bubbles like kombucha