[This Oat Flour Bread post is sponsored by FREEE! All opinions are my own.]
This Oat Flour Bread is crusty on the outside, soft on the inside and has a lovely nutty flavour! It's filling and nutritious, and is a good source of protein and fibre. There's no kneading or proving time required and it comes together in one bowl. It's vegan, gluten-free, yeast-free, free from sugar, oil-free and nut-free optional. Perfect for making toast for breakfast!
Oats are naturally gluten-free, but they are usually processed using the same facilities as other grains including wheat, rye and barley, which contain gluten. So, most oats you buy will contain gluten through cross-contamination.
So, if you have coeliac disease, a gluten allergy or are severely gluten intolerant, you will have to make sure you buy gluten-free certified oats.
You can buy gluten-free certified oats in most supermarkets, local health stores or online.
Although you can buy oat flour, I much prefer to make my own as it's much cheaper and it's so easy to make.
1. Place the oats in a food processor.
2. Whizz until you get a fine powder.
I personally love these FREEE Gluten-Free Organic Porridge Oats.
I'm super excited to be making a recipe using a FREEE product as the brand has been a lifesaver for me as they also make my favourite gluten-free flours and pastas!
As well as the gluten-free oats, FREEE also have an entire range of breakfast cereals, including Cereal Flakes, Fibre Flakes, Corn Flakes and Chocolate Stars, which are all organic, gluten-free and vegan certified. Finding a quick breakfast that suits your dietary requirements is now as easy as one, two, FREEE!
All of the products are made in dedicated production facilities, which are gluten-free certified, which is great as you don't have to worry about cross-contamination!
How to make this recipe
Scroll down to the bottom of the post to see the full recipe.
- Transfer the oat flour into a glass mixing bowl and mix together with all the other ingredients.
Tip: Use a measuring jug to measure out the water.
- 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 mixed seeds and more oats to decorate, if desired.
- Bake in the oven for 30-40 minutes until an inserted skewer comes out clean.
Tip: Transfer the loaf to a cooling rack to cool down 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!
- Best left to cool completely before slicing.
How long does this Oat Flour 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.
Substitutions you can make
- You can replace the ground almonds (almond meal) with ground sunflower seeds, ground walnuts, ground pumpkin seeds or ground pecan nuts.
- For a nut-free version, replace the ground almonds with ground sunflower seeds or ground pumpkin seeds.
- You can replace the apple cider vinegar with lemon juice.
- If you want to use oat flour instead of making your own, you can use the 300 g (2 ½ cups) oat flour.
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 Oat Bread
- Gluten-Free Vegan Dinner Rolls
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Cornbread
- Gluten-Free Vegan Bread Rolls
- Gluten-Free Vegan Oatmeal Bread
- Gluten-Free Vegan Biscuits
- Flaxseed Bread
- Quinoa Bread
- or browse the whole collection!
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
Oat Flour Bread (Vegan + Gluten-Free)
Ingredients
- 300 g (3 cups) Freee Gluten-Free Organic Porridge Oats
- 300 g (2 ½ cups) ground almonds (almond meal) *
- 4 teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt to taste
- 475 ml (2 cups) water
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
To decorate (optional):
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the oats in a food processor and whizz until you get a fine powder.
- Transfer into a large bowl.
- Add the ground almonds, baking powder, bicarbonate of soda and salt and mix well.
- Add the water and vinegar and mix again.
- Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
- Scatter over seeds and oats to decorate, if desired.
- Bake in the oven for around 30-40 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 want to use oat flour instead of making your own, you can use the 300 g (2 ½ cups) oat flour.
- You can replace the ground almonds (almond meal) with ground sunflower seeds, ground walnuts, ground pumpkin seeds or ground pecan nuts.
- For a nut-free version, replace the ground almonds with ground sunflower seeds or ground pumpkin seeds.
- You can replace the apple cider vinegar with lemon juice.
- 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!
- It 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.
Thank you very much to FREEE for sponsoring this post, and thank you for supporting the brands that support Rhian’s Recipes!
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.
Pongodhall
I make porridge bread, oat bread by using 2 pots oats to one pot yoghurt + pinch baking powder + some seeds + nuts.stiuf mix in bowl. Into greaseproofed tin and bake about 200 or Jess 30-45 mins. Nit always perfectly dry in middle but I leave it in oven o/n (gas off) next day use serrated knife to cut slices + make great toast. There’s lots of recipes on net, all slightly different.
Rhian Williams
Thank you so much for sharing!
Mike R
I made this today. There was no way it was fitting in a 1lb loaf tin. So I used a 2lb tin. After 35 minutes the middle was basically raw. So I left it in - checking it every 10 minutes - for another 30 minutes. It’s still quite stodgy in the middle. Tastes great, though
Rhian Williams
Thank you for sharing. Did you make any substitutions?
Mike R
Yes. I subbed oatmilk for water, which I guess May have changed the balance. But it gives a lovely sweetness to the oaty flavour. Maybe next time I’ll use water as directed and see the difference.
Rhian Williams
Hm that shouldn't make too much of a difference, depending on how thick/thin your oat milk was. If it had a similar consistency to water, it shouldn't have made much difference!
Mike R
Made it again yesterday with water, and it’s much closer to the pictures above, the top crust has cracked almost completely around the loaf, and just breaks off when sliced. Still tastes great!
Rhian Williams
Thank you so much for sharing!
Janet
I made this yesterday and it turned out just like yours. It was crusty on the outside and soft in the middle. Tastes great, thank you so much for sharing.
Rhian Williams
Thank you so much, so happy to hear that!
Maris
Rhian,
Do you have a recipe that calls for 100% oat flour/meal?
Rhian Williams
Not an oat flour bread recipe, unfortunately! I tried this with 100% oat flour and it didn't work out. I do have a recipe for oat flour pancakes, which use 100% oat flour, though! https://www.rhiansrecipes.com/oat-flour-pancakes/
Vidya
Hello, this is a great recipe and i have already made it two times! do you have any suggestions to add date paste to this just to make it a bit sweeter. What recipe modification would you suggest.
Rhian Williams
Thank you so much, so happy to hear that! You can just add as much date paste as you like, and you don't have to make any modifications because of this!