Gluten-Free Oat Bread - Bravabod
Recipes

Gluten-Free Oat Bread

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 90"

This seriously fluffy gluten-free oat bread rivals traditional wheat-based bread. The end result is an earthy, squishy wholemeal bread with a crunchy crust that everyone loves.

How To MakeDiet Type: Classic

liked this

Freeze For 2-3 months

Best by 3-5 days


Shopping List
    Oat Soak
  • 1 1/2 cups boiling water
  • 1 cup gluten-free rolled oats (not quick oats or steel-cut)
  • 66666667/100000000 cup non-dairy milk
  • 33333333/100000000 cup flax meal
  • 1 tablespoon apple cider vinegar The Rest
  • 66666667/100000000 cup sorghum flour
  • 66666667/100000000 cup brown rice flour
  • 1/4 cup grapeseed oil or melted butter
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 2 tablespoons honey
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (8 in. x 4 in.) loaf pan(s)

Instructions
  1. Step 1: Preheat the oven to 350°F. Lightly grease the loaf pan and line with optional parchment paper.
  2. Step 2: Combine the oats and flax meal with the boiling water in a large mixing bowl. Let sit for 1 to 2 minutes. Add the vinegar and non-dairy milk to the oat mixture. Stir and let sit an additional 5 minutes.
  3. Step 3: Meanwhile, stir together the sorghum flour, brown rice flour, starches, baking powder, baking soda, and salt.
  4. Step 4: Pour in the rested oat mixture, oil, and honey. Stir well to combine.
  5. Step 5: Pour the thick batter into the prepared pan and bake for 65 to 75 minutes. It will be ready when a toothpick inserted into the center comes out clean.
  6. Serve: Cool the bread fully on a wire rack. Slice and enjoy. This is great with Avocado Umeboshi Toast and Hummus and Veggie Sandwiches.

Recipe Notes

Note 1: Recipe inspired by Gluten Free Hope.

Nutrition

This seriously fluffy gluten-free oat bread rivals traditional wheat-based bread. The end result is an earthy, squishy wholemeal bread with a crunchy crust that everyone loves.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-3 months

Best by 3-5 days


Shopping List
    Oat Soak
  • 1 1/2 cups boiling water
  • 1 cup gluten-free rolled oats (not quick oats or steel-cut)
  • 66666667/100000000 cup non-dairy milk
  • 33333333/100000000 cup flax meal
  • 1 tablespoon apple cider vinegar The Rest
  • 66666667/100000000 cup sorghum flour
  • 66666667/100000000 cup brown rice flour
  • 1/4 cup grapeseed oil
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 2 tablespoons date syrup or maple syrup
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (8 in. x 4 in.) loaf pan(s)

Instructions
  1. Step 1: Preheat the oven to 350°F. Lightly grease the loaf pan and line with optional parchment paper.
  2. Step 2: Combine the oats and flax meal with the boiling water in a large mixing bowl. Let sit for 1 to 2 minutes. Add the vinegar and non-dairy milk to the oat mixture. Stir and let sit an additional 5 to 10 minutes.
  3. Step 3: Meanwhile, stir together the sorghum flour, brown rice flour, starches, baking powder, baking soda, and salt.
  4. Step 4: Pour in the rested oat mixture, oil, and date or maple syrup. Stir well to combine.
  5. Step 5: Pour the thick batter into the prepared pan and bake for 65 to 75 minutes. It will be ready when a toothpick inserted into the center comes out clean.
  6. Serve: Cool the bread fully on a wire rack. Slice and enjoy. This is great with Avocado Umeboshi Toast and Hummus and Veggie Sandwiches.

Recipe Notes

Note 1: Recipe inspired by Gluten Free Hope.

Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Gluten-Free Oat Bread

PT1H30M 1 1/2 cups boiling water 1 cup gluten-free rolled oats (not quick oats or steel-cut) 66666667/100000000 cup non-dairy milk 33333333/100000000 cup flax meal 1 tablespoon apple cider vinegar 66666667/100000000 cup sorghum flour 66666667/100000000 cup brown rice flour 1/4 cup grapeseed oil or melted butter 1/4 cup tapioca starch 1/4 cup potato starch 2 tablespoons honey 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 (8 in. x 4 in.) loaf pan(s) Gluten Free Paleo Vegan Low-Carb 12 Servings Ingredients:

12 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min