This gluten-free oat flour sandwich bread recipe is sure to become your go-to for homemade bread! With just a handful of simple ingredients, you can have a delicious loaf ready in under an hour. Finding gluten-free bread in stores that tastes great can be challenging, and many options come with long ingredient lists filled with items I’d prefer to avoid on a daily basis.
When it comes to baking at home, achieving good results with gluten-free bread can also be tricky. Most recipes include some type of gum to help bind the dough, which can be irritating to the gut. I personally choose to skip the gums and instead use eggs for binding. As for the flour, I always opt for oat flour, and this recipe uses oat flour exclusively.
WHY I BAKE WITH OAT FLOUR
Oat flour is my go-to gluten-free flour for many reasons. I find it incredibly versatile and that it bakes much better than most other gluten-free flours.
Store-bought gluten-free flour blends aim to mimic the texture and behavior of regular all-purpose flour, which requires a mix of several flours, starches, and often some type of gum. Personally, I’m not a fan of these blends because they typically contain ingredients I prefer to avoid, can be quite pricey, and it’s challenging to find one that is organic.
Making oat flour at home is a breeze and takes less than a minute. I always keep oats on hand, so knowing I can toss them into a high-speed blender and have fresh flour almost instantly is a game changer for gluten-free baking.
There tends to be some confusion regarding whether oats are gluten-free. Naturally, oats are gluten-free; however, they are often processed in facilities that also handle wheat. Therefore, it’s crucial to purchase certified gluten-free oats, especially if you have celiac disease.
INGREDIENTS
- 2 3/4 cups gluten-free oat flour
- 2 tbsp raw honey
- 1 cup raw milk
- 3 eggs
- 1/2 tsp sea salt
- 1 tbsp baking powder
- 1/2 tsp ground psyllium husk (optional)
INSTRUCTIONS
- Preheat the oven to 350°F (175°C).
- Make the oat flour: If you’re making your own oat flour, measure out 3 cups of gluten-free rolled oats and add them to a high-speed blender. Start blending on low, then gradually increase to high until you achieve a very fine, powdery flour. This should yield approximately 2 3/4 cups of oat flour.
- Combine wet ingredients: In a large bowl, whisk together the raw milk, eggs, and honey until well combined.
- Add dry ingredients: Measure out the oat flour and add it to the mixing bowl. Whisk until smooth. Then, add the sea salt and baking powder, whisking again to combine. If using psyllium husk, add it in this step.
- Prepare the pan: Line a loaf pan with parchment paper for easy removal. Pour the batter into the prepared pan, smoothing the top if needed.
- Bake: Place the loaf pan in the preheated oven and bake for 45 minutes, or until the bread is golden brown.
- Cool: Allow the bread to cool completely before slicing. For best results, let it cool overnight.
TIPS FOR MAKING GLUTEN FREE OAT FLOUR BREAD
This bread will have more of a batter consistency than a traditional dough, which is why it’s classified as a quick bread. You’ll be pouring the batter into the loaf pan instead of shaping it into a loaf.
To prepare your loaf pan, line it with parchment paper. This makes it much easier to lift the baked loaf out once it’s done. If you prefer not to use parchment, be sure to grease the pan thoroughly.
It’s important to let the bread cool as long as possible before slicing. The longer you can wait, the better it will hold together. I like to bake a loaf in the evening so it can cool overnight.
If you need to slice and use the gluten-free bread right away, consider adding 1/2 tsp of ground psyllium husk to the batter. This will help the bread hold together better. However, I only use this occasionally, as psyllium husk, like gums, can be irritating to the gut, though it’s a preferable option for us compared to gums.
