This Gluten-Free Vegan Oat Bread is soft on the inside, crusty on the outside, nutty and slightly chewy. It's not dry or crumbly, slices well, and is perfect for toast and sandwiches. There's no kneading or proving time needed, it comes together in one bowl, and requires just 15 minutes to put together before baking! It's also no-knead, yeast-free, oil-free, nut-free optional and free from sugar!
How to make this recipe
Scroll down to the bottom of the post to see the full recipe.
- Mix together all the ingredients in a glass mixing bowl.
Tip: Use a measuring jug to measure out the plant-based milk.
- Transfer the batter into a one-pound loaf tin.
Tip: Line the tin with greased baking paper to make the bread easier to remove after.
- Sprinkle over oats to decorate, if desired.
- Bake in the oven for 40-45 minutes.
- Transfer the loaf to a cooling rack to cool down on completely before packing away to store because otherwise the steam from the warm bread will get trapped and you'll end up with soggy bread!
How long does this Oat Bread keep for?
This bread keeps well covered in the fridge for a good few days. If not eaten on the day it's made, it's best toasted before eating.
Can you freeze it?
Yes. Slice it before putting in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.
Tips for making this recipe
Some readers have made this recipe by using a mixer to beat air into bread batter before baking, to help the bread rise whilst baking. I have not tested this myself, but some readers have done this with successful results.
Substitutions you can make
- You can replace the ground almonds with ground walnuts.
- If you're not gluten-free, you can use plain flour.
- You can replace the almond milk with any other plant-based milk.
- You can replace the apple cider vinegar with lemon juice.
- For a nut-free version, replace the ground almonds with ground sunflower seeds and use a nut-free plant-based milk.
Ingredients you can add to the bread dough
- Mixed seeds: poppy seeds, sunflower seeds, pumpkin seeds etc.
- Chopped nuts: walnuts, pecan nuts etc.
- Dried fruit: dried cranberries, raisins etc.
How you can decorate before baking
- Oats.
- Poppy seeds.
- Sunflower seeds.
- Chopped nuts.
More gluten-free vegan bread recipes
- Gluten-Free Vegan Chickpea Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Almond Bread
- Gluten-Free Vegan Dinner Rolls
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Cornbread
- Gluten-Free Vegan Carrot Bread
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Oat Bread
Ingredients
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 75 g (¾ cup) rolled oats (ensure gluten-free if necessary)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt to taste
- 300 ml (1 ¼ cup) unsweetened almond milk (or sub any other plant-based milk)
- 1 tablespoon apple cider vinegar ** (ensure gluten-free if necessary)
To decorate (optional):
- Rolled oats (ensure gluten-free if necessary)
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the ground almonds, gluten-free flour, oats, baking powder, bicarbonate of soda and salt in a large bowl and mix well.
- Add the milk and vinegar and mix again.
- Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
- Sprinkle over more oats to decorate, if desired.
- Bake in the oven for 40-45 minutes, until risen and an inserted skewer comes out clean.
- Leave to cool on a wire rack before putting away to store.
- Keeps well in the fridge for up to a few days.
Video
Notes
- If you've kept your bread in the oven for the right amount of time and it's still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean.
- Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you'll end up with soggy bread, which nobody wants!
- Keeps well covered in the fridge for a good few days. If not eaten on the day it's made, it's best toasted before eating.
- If you're freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Claire
Hi there, I tried this with coconut flour as am yeast and wholegrain wheat intolerant however the mixture was very dry, much drier then your picture looked. Do you have any advice? Many thanks
Rhian Williams
Thank you for your feedback. It will be dry because of the coconut flour, which absorbs a lot of moisture. It would be best to stick to the recipe here!
Michael
I made this today and it's amazing! I was actually surprised how good it turned out, I will point out that I got confused by the bread pan instruction (as a Canadian), so I'm pretty sure I used a bigger one than what you said, but it's all good next time I'll know to use a smaller pan.
Thanks so much, Rhian, for a great tasting & easy recipe!
Michael
this comment is just for rating that I *stupidly* forgot lol.
Rhian Williams
Thank you so much, so glad you liked it!
AEB
Tasty and satisfying. Not sure I can recommend this as a sandwich bread since it is a little bit fragile. I toasted some with avocado and smoked salmon—delish!
Rhian Williams
Thank you so much!
Jill
Any idea why this isn’t browning? Your loaf has such a nice color to it. I followed the recipe without substitutions. It’s been cooking for almost 50 minutes now. Toothpick comes out clean but still the same color as when it was raw. Ever had that happen?
Rhian Williams
Hi - it may depend on the type/brand of gluten-free flour you're using. What brand are you using?
Stephanie
Would you mind sharing either the brand name or type of GF flour you are using? I've tried making this twice, and both times it has ended up very, very dense/stodgy.
The flavor is wonderful - I'd just like to get the texture right.
Thank you! 🙂
Rhian Williams
Hi - I'm sorry to hear that!! I use Dove's Farm gluten-free flour, Bob's Red Mill 1:1 works too! Adding a little extra baking powder should help with your texture!