A gluten-free bread recipe that uses oat flour instead of regular flour. And as an added bonus, it does not contain sugar, dairy or yeast!

This recipe uses easy to find, simple ingredients that can be found at most grocery stores. 

Make sure the oat flour is made from certified gluten free oats though because oats are very commonly cross contaminated.

Recipe ingredient substitutions

Oat flour substitutions: This recipe uses just oat flour, but you could also use a combination of both oat flour and oatmeal, or oat flour and rice flour (or a gluten-free flour blend). I wouldn’t suggest using all-purpose flour or whole wheat flour for this recipe as it has a different texture and density from oat flour and you may not get the best results.

Baking powder substitutions: Instead of baking powder you can also use baking soda. Use 1 teaspoon of baking soda instead of 2 teaspoons of baking powder.

Potato starch substitutions: Instead of potato starch, you can use arrowroot starch, tapioca starch, corn starch etc.

Dairy free milk substitutions: Use any type of dairy free milk such as cashew milk, almond milk, oat milk, coconut milk etc. If you do okay with dairy, you can also use regular milk.

Egg substitutions: Instead of using eggs, swap it out for egg alternatives such as flax eggs, chia eggs or gelatin eggs.

Olive oil substitutions: Instead of olive oil, you could use vegan butter or regular butter. Or alternatively, any other cooking oil of choice.

Oat flour bread placed ontop of wooden cutting board with a teal cloth and a plate of butter in the foreground

Recipe variations

Make your own oat flour: It’s really easy to make homemade oat flour! All you have to do is put your whole grain or rolled oats into a high-powered food processor and blend it on high until it turns into a fine flour. Even if it’s still a little bit chunky, it will still turn out great.

Make oatmeal bread: Instead of using just pure oat flour, consider using a mixture of oat flour and rolled oats. Or use oat flour for the bread recipe and then sprinkle rolled oats on top for garnish, texture and taste.

Make it in a bread machine: I have never made this recipe in a bread machine, however I assume it would probably work out just fine. Follow the directions for the bread dough in this recipe, and then follow the recipe in your bread maker instruction manual on how to cook it. It will likely have a different cook time and temperature than regular bread would.

Add sugar: I chose not to include any sugar in this recipe however many other bread recipes do include it. If you’d like to make it more of a sweet bread, feel free to add a little bit of coconut sugar, honey, maple syrup, brown sugar or cane sugar to the recipe.

Dietary modifications

Make this recipe candida diet friendly: Make sure to choose a dairy free milk that is unsweetened such as almond milk or coconut milk. Otherwise, all other ingredients are generally candida diet friendly.

Make this recipe elimination diet friendly: Swap out the eggs for 4 flax eggs.

Recipe pairings

Eat this bread with:

  • Fried eggs
  • Vegan or regular butter
  • Jam
  • Peanut butter, almond butter, cashew butter etc.
  • As sandwich bread or toast
Close up view of sliced oat flour bread placed on top of parchment paper sitting on a wooden cutting board beside a bowl of butter

Storage tips

Store your loaf of bread in an airtight container, or cover the bread pan with plastic wrap, and keep it in the fridge for up to 1 week. Or it will keep in the freezer for much longer. If you are going to freeze your bread, I suggest slicing it up before you freeze it and then freeze it in individual containers so you can take out a couple slices at a time as needed.

Frequently asked questions

Can you make bread with oat flour only?

You can definitely make bread with only oat flour. However because oat flour is lower in starch than white flour or gluten-free flour blends, I found I had to add additional eggs and starch to help hold the bread together and make it less crumbly.

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Close up view of sliced oat flour bread

Gluten Free Oat Flour Bread Recipe (No Yeast)

Tara Klippert
A gluten-free bread recipe that uses oat flour instead of regular flour, and does not contain sugar, dairy or yeast!
No ratings yet
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer, Breakfast, Lunch, Side Dish, Snack
Cuisine American
Servings 12
Calories 172 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 325°F.
  • Mix together all of your dry ingredients in your stand mixer or large bowl.
  • Next mix all of the wet ingredients into the dry ingredients and blend thoroughly. The bread dough should look similar to a thick pancake batter – not like your traditional homemade bread dough!
  • Line your baking pan with parchment paper or grease it with melted coconut oil or butter.
  • Pour the bread dough into your parchment lined bread pan and cook in the oven for 1 hour or until cooked through and starting to brown. If you are not sure it's cooked through, insert a toothpick into the top and if it comes out clean, it's done.
  • Transfer your cooked bread onto your cooling rack and let it cool until it reaches room temperature.
  • Slice your bread and store it in an airtight container in the fridge for up to 1 week. Pro tip: if you cool the bread in the fridge for a while it's a bit easier to cut and will be less crumbly.

Video

Notes

Above in the blog post I provide recipe ingredient substitutions and variations.  

Nutrition

Calories: 172kcalCarbohydrates: 19gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.8gTrans Fat: 0gCholesterol: 62mgSodium: 165mgPotassium: 140mgFiber: 2gSugar: 0.3g
Keyword candida diet, dairy free, gluten free, Low FODMAP, nut free, sugar free
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Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.