Gluten Free Oat Boule (or Sorghum)

My raved about oat bread just got better. With a couple of minor changes, it now reminds me of the gluten-filled shepherd’s bread that I used to purchase at my local grocery store. You can make this gluten free oat boule right in your oven if you own a Dutch oven. Use a 4 or 5-quart. (Use up to a 7-quart, if that’s all you have. It’ll just be lower and wider.) It’s soft yet has a crunchy bottom crust which eventually softens if you leave it out at room temperature. It will keep it’s crunchiness if you freeze it until consumed. Meanwhile, enjoy this awesome bread!

Sourdough lover? Allow the dough to rise 1 hour and 30 minutes the first time. It develops a sour flavor the longer you allow it rise. However, do not allow it to rise much longer than this. I tried it overnight and it became too sour, actually bitter.

Dairy-Free? Omit the dry instant milk.

Oat Intolerant? Use sorghum flour and double the oil.

Gluten Free Oat Boule

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: Makes about 13 large slices

Gluten Free Oat Boule

A large, soft round oat bread made in Dutch Oven or crock. Homemade bread to feed your entire family. Even gluten-eaters will crave for more.


  • 3 cups gluten free oat flour
  • 2-1/4 cups potato starch
  • 1 cup cornstarch (or tapioca flour)
  • 1/2 cup nonfat instant dry milk (omit for dairy-free)
  • 2 tablespoons xanthan gum (or guar gum for corn-free)
  • 4-1/2 teaspoons instant dry yeast
  • 2 teaspoons salt
  • 2-1/4 cups water
  • 3 large eggs
  • 1/2 cup neutral-flavored oil
  • 1/4 cup honey
  • 2 teaspoons apple cider vinegar


  1. Whisk together the dry ingredients and set it aside.
  2. In the bowl of a high-powered stand mixer, whisk together the water, eggs, oil, honey, and vinegar, just until combined.
  3. Add the dry mixture and beat for 4 minutes on high speed.
  4. Oil a very large bowl. Add the soft dough to the oiled boil. Cover the bowl with tea moistened tea towel. Allow to rise for 45 minutes.
  5. Oil a 4 to 5-quart Dutch oven (7-quart works well too, if that's all you have. That's what I used). Once dough complete's its first rise, punch the dough down and allow it to collapse. Transfer it to the oiled Dutch oven and smooth out the top with a silicone spatula. Cover it again with the dampened tea towel and allow it to rise for another 30 minutes.
  6. Using a paring knife, cut an X in the top of the dough in the center to allow the steam to escape. Sprinkle the top with gluten free oats if desired.
  7. Place the lid on top of the Dutch oven and place in the center of a cold oven. Heat oven to 450ºF. Allow to bake for 45 minutes.
  8. Remove lid carefully, as there will be hot steam escaping. Continue to bake for 10 - 15 minutes or until darker brown.
  9. Remove from oven and immediately turn out onto a wire rack. Allow to cool completely top side up, about 2 hours.
  10. Slice using a serrated knife or blade.
  11. Freeze leftovers in a zipper storage bag and defrost on low in the microwave.

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