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.
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Sarah
I used ground walnuts as I didn’t have almonds and it came out beautifully - even my SO, who isn’t a lover of nuts, really likes it.
Great recipe, thank you!
Rhian Williams
Thank you so much, so happy to hear that!
Melanie
I made my own gluten-free flour for the component of the recipe, I combined half a cup of flour, half a cup of coconut flour, and 1/4 cup of almond flour. What kind of gluten-free flour do you use? My blend caused the bread to crumble apart completely when I turned it out of the pan and it did not stick together at all. It probably would have stuck together better as small drop biscuits.
Rhian Williams
Sorry to hear that! It's usually best to use a shop-bought gluten-free flour blend rather than make your own, especially as coconut flour behaves very different from other gluten-free flours (it absorbs a lot more moisture). I use Dove's Farm, Bob's Red Mill 1:1 works well too. Or you can make your own using 1 cup white rice flour and 1/4 cup tapioca flour. Hope that helps!
Maren
Thank you for creating this recipe! I am excited to try it for my daughter who is GF. I have almond flour, oat flour and rolled oats and Pamela's Baking & Pancake mix. Can I make your recipe with a combination of these? Which of those ingredients would you recommend that I use in your recipe?
Thank you for help! Turning GF is pretty challenging and I appreciate all the help I can get!
Rhian Williams
I think you should use your almond flour and oat flour to make my Oat Flour Bread recipe instead: https://www.rhiansrecipes.com/oat-flour-bread/ Hope that helps!!
Serendipity
Lovely recipe. My son has a gluten intolerance and he loved it and so did the rest of the family. My only "complaint" is that the bread didn't rise at all in the oven and came out biscotti size, rather than loaf size. I followed the recipe exactly. Any ideas?
Rhian Williams
Thank you! Sorry to hear that. I think it had something to do with your baking tin - it was likely bigger than the one I used. For better results, use a smaller tin or double the recipe! This recipe doesn't rise as much as a traditional yeast bread.
Joey
I tried using a variety of combinations of flours including sorgum, almond, and oat flour and it came out amazing. I highly recommend!
Rhian Williams
Thank you so much, so happy to hear that!