Gluten Free Oat Bread Machine Recipe with GF Setting (or Sorghum) (or Oven)

I am so excited about this recipe! It is the best gluten free bread machine recipe I have developed thus far. This gluten free oat bread machine recipe works perfectly in the Breadman BK1050S, which has a Gluten Free setting. The bread turns out soft and spongy just like the best oat bread made with gluten. It is perfect for sandwiches and is free of tapioca flour. I have experimented and baked quite a few versions of gluten free bread in this machine, and this is the only one that turned out perfect! The rest were just too starchy and gummy. I hope you enjoy this recipe. Meanwhile, check out my review of the Breadman BK1050S bread machine; however, the giveaway has ended.

Watch the Video first!

If you do not own a bread machine with a gluten free setting, see the Tips section on how to bake it in the oven or try one of the following recipes:

Improved Gluten Free Oat (or Sorghum) Bread Recipe

Maple Gluten Free Oat (or Sorghum Bread) Recipe

Gum-Free Gluten Free Oat (or Sorghum) Bread

Gluten Free Bread Machine Recipe – Oat Bread

Gluten Free Oat Bread (or Sorghum) in the Oven

Dairy-Free Gluten-Free Sandwich Bread Recipe: Oat Bread (or Sorghum)

Gluten Free Oat Bread (without Tapioca)

Nutrition Facts for Oat Bread Using Whole Eggs
13 Servings
Amount Per Serving:
  • Calories 199.0
  • Total Fat 7.0 g
  • Saturated Fat 1.2 g
  • Polyunsaturated Fat 1.2 g
  • Monounsaturated Fat 3.2 g
  • Cholesterol 49.6 mg
  • Sodium 59.5 mg
  • Potassium 9.6 mg
  • Total Carbohydrate 30.3 g
  • Dietary Fiber 2.5 g
  • Sugars 2.9 g
  • Protein 4.4 g

Weight Watchers Points: 6 per slice


Nutrition Facts for Oat Bread Using Egg Whites
13 Servings
Amount Per Serving
  • Calories 188.6
  • Total Fat 5.9 g
  • Saturated Fat 0.8 g
  • Polyunsaturated Fat 1.2 g
  • Monounsaturated Fat 3.2 g
  • Cholesterol 0.0 mg
  • Sodium 61.8 mg
  • Potassium 26.9 mg
  • Total Carbohydrate 30.3 g
  • Dietary Fiber 2.5 g
  • Sugars 2.9 g
  • Protein 4.1 g

Weight Watchers Points: 5 points per slice

Gluten Free Oat Bread Recipe for Breadman Machine with GF Setting

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 5 hours, 20 minutes

Yield: Makes 12 - 13 slices

Gluten Free Oat Bread Recipe for Breadman Machine with GF Setting

The perfect gluten free bread machine recipe for a machine with a gluten free setting, especially the Breadman BK1050S.


  • 1 cup + 2 tablespoons water, at room temperature
  • 1/4 cup non-fat instant dry milk (or non-fat milk instead of water) (omit for dairy-free)
  • 1/4 cup neutral-flavored oil (6 tablespoons, if using sorghum flour)
  • 1 teaspoon gluten-free apple cider vinegar
  • 3 large eggs (or 4 large egg whites), at room temperature
  • 2 tablespoons honey (or sugar)
  • 1-1/2 cups certified gluten-free oat flour (or 1-1/3 cups sorghum flour), plus more for dusting
  • 1 cup + 2 tablespoons potato starch
  • 1/2 cup cornstarch
  • 1/4 cup flaxseed meal
  • 1 tablespoon xanthan gum (use corn-free brand or guar gum, if needed)
  • 2-1/4 teaspoons instant dry yeast
  • 1 teaspoon salt
  • 2 teaspoons gluten-free oats or seeds, for topping (optional)


    To Make in a Bread Machine with a Gluten-Free Setting:
  1. Remove pan from bread machine. Be sure the paddle is already attached.
  2. Add water, dry milk, oil, vinegar, eggs and honey to the bowl of your bread machine (while removed from the machine).
  3. In a separate bowl, whisk oat flour, potato starch, cornstarch, flaxseed meal, xanthan gum, yeast, and salt, if using. Add dry mixture to the wet ingredients.
  4. Snap the bread pan into the machine. Using the menu button on your machine, choose the gluten-free option and press "Start".
  5. In the beginning of the mixing cycle, use a silicone or rubber spatula to scrape the flour from the sides of the pan.
  6. Once the mixing cycle ends, remove the mixing paddle. This will prevent a large hole from forming in the bottom of your bread. Smooth out the top using your spatula.
  7. If using oats or seeds to top your bread, add them now and pat them into the bread using your fingers dipped in water.
  8. Once the baking cycle completes, transfer the loaf from the pan to a wire rack to cool completely, at least 2 hours. If the crust is too crunchy for you (it will soften a little on its own), use a clean tea towel to cover the top and sides (not bottom) while it cools on the rack. Test for desired softness. Then remove and allow to cool completely.
  9. Once cooled, remove the paddle using a steak knife (if you've left it in). Slice the bread using an electric slicer, electric knife, or serrated knife. While you can store the bread on the countertop overnight, it is always best to slice and freeze any gluten-free bread.
  10. To Make in the Oven:
  11. Oil a 9 x 5-inch loaf pan, dust with oat flour, and set aside.
  12. Add water, dry milk, oil, vinegar, eggs and honey to the bowl of your stand mixer fitted with the whisk attachment.
  13. In a separate bowl, whisk oat flour, potato starch, cornstarch, xanthan gum, sunflower seeds, sesame seeds, poppy seeds, yeast, salt, and hazelnuts, if using.
  14. Add dry mixture to the wet ingredients. Beat on medium-low speed about 6 minutes.
  15. Transfer the dough to the prepared loaf pan, and using a rubber spatula, smooth out the top. Allow to rise in a warm environment, about 80°F or until just over the rim of the pan, about 30 minutes.
  16. Preheat oven to 325°F while bread continues to rise on top of the stove.
  17. Bake for 1 hour 20 minutes, covering with aluminum foil once it reaches a deep golden brown.
  18. Transfer the loaf from the pan to a wire rack to cool completely, about 2 hours. If the crust is too crunchy for you, using a stick of butter, rub it over the top of the crust.
  19. Slice the bread using an electric slicer, electric knife, or serrated knife. While you can store the bread on the countertop overnight, it is always best to slice and freeze any gluten-free bread.


Nutritional Facts for a Whole Loaf: Nutritional Info Servings Per Recipe: 1 Amount Per Serving Calories: 2,583.8 Total Fat: 90.6 g Cholesterol: 645.0 mg Sodium: 773.7 mg Total Carbs: 393.3 g Dietary Fiber: 33.1 g Protein: 56.6 g

37 Replies to “Gluten Free Oat Bread Machine Recipe with GF Setting (or Sorghum) (or Oven)”

  1. Found this recipe last night and made it. I have the Michelangelo Breadmaker with the Gluten Free setting and, aside from it over flowing a bit, it worked great! I love that after it’s done baking, it will keep it on the “WARM” setting for another hour and it doesn’t dry it out. BEST recipe I’ve found so far and much fluffier and tastier than the first recipe I found online. Toasted a slice in our toaster oven this morning and had it with almond butter. Sooooo good!! Thank you for this recipe.

  2. This is the best GF Bread recipe that I’ve found out there. Thank you! It works well in my bread machine. I’m going to try this recipe as rolls now.

  3. I was looking for an gluten free oatmeal bread recipe made in the bread machine for days. I am so glad I found your site. I made this bread exactly the way you said with substituting tapioca flour for the potatoes starch (I couldn’t find any where I live). This bread came out better then any GF bread from the stores and with almond flour. I followed your [suggestion] about freezing individual slices and warming them in the microwave. I placed the bread on a cookie sheet with the slices not touching each other, and when they were frozen I put them in a large zip lock bag. I actually got 16 thin slices which yield only 124 calorie per slice and 8 net carbs using the lose it app. This will be my go-to- recipe for bread for now on. I deleted all others. Thank you so much for sharing.

    1. Lolly,

      I am so happy to that you enjoyed this recipe and that you were able to adapt it to the ingredients available to you. However, this recipe doesn’t contain any tapioca flour. Perhaps you substituted another ingredient with additional potato starch.


    1. Rebecca,

      Try cornstarch as a replacement for potato starch. Cornstarch has a little more crisping quality and is chewier.

      Let me know how it turns out.

      Stay safe and healthy!

  4. Hi there,

    I’m pleased to find this recipe.

    It’s baking now. But I realized mid-process that I didn’t know what the dough should look like.

    Like batter for a quickbread? Like regular dough (firm and springy?)

    Or, in my case, a bit wet and not wholly holding together?


  5. If I could I’d give 10 stars for this recipe! Having endured the store-bought cardboard “bread” sold at a rip-off price, this bread is totally AWESOME!! It is light without that heaviness of store-bought GF bread. It is tasty, it rises well & actually looks like a loaf of bread!! It toasts very well, cuts well with a sharp knife (even THIN pieces!) & makes delicious sandwiches. I did mine in the oven since my bread machine doesn’t have a GF setting & it came out perfectly. At first, I was a bit anxious that the crust would be hard but nope, soft & easily cut.

    1. Paula,

      The best substitute for the cornstarch in this recipe would be tapioca flour. It will be a little chewier but will have a higher rise. Everyone enjoys it that way too.


  6. Thank you for this recipe, I’m looking forward to trying it.

    I’m avoiding sugar in all forms including honey etc. just wondering if it’s ok to leave the sweet stuff out? Thanks

    1. Jenny,

      You can definitely leave out any sweetener. However, because sugar helps yeast rise the bread, it will depend upon the starches and flours. So, because there’s not a lot of sugar in it, you may consider a second rise if you’re using the oven method. Meaning, allow the dough to rise in an oiled bowl with oil on top. Then, deflate the dough and proceed as normal in a loaf pan.

      Let me know if anything is not clear.


  7. Thanks for all the great ideas and the bread recipes. Have read your blog about machines and am using setting 1 since I don’t have a gluten setting. Any suggestions since I have not mastered the great yeast taste I miss? Plus read your pizza blog and still looking for the perfect crust. Will have to try the grill instead as suggested. Wish I could stay home and cook your recipes all day. Thanks

    1. Hi Melinda,

      All machines vary greatly. I have had a few people test this recipe as it will be included in my upcoming cookbook. They all loved it. One person made the oat raisin bread which is similar to this recipe in a bread machine without a gluten free setting, Breadman model no. TR520. She used the Basic setting for a 1 pound loaf at medium crust. One person used a gluten free setting machine. I had two others make it in the oven, which I share how to do so in the Tips section of this recipe.

      Whatever, you do, don’t be afraid to bake it a long time. If it’s underbaked it will fall and be chewy. If the crust is too hard for you, just cover it with foil for about 1 hour and then unwrap it to cool. Be sure to allow the bread to cool completely before slicing. Warm bread is chewier than it should be.

      Good luck!

  8. HI, I just got a T-Fal bread maker and want to make this but I am allergic to milk and vinegar. What can I substitute for these 2?
    Bunches of thanks and thanks for sharing your knowledge

    1. Yvonne,

      You can omit the milk altogether. For the the vinegar, try substituting with equal amounts of cream of tartar. Usually, I suggest lemon juice, but you wouldn’t want a lemon flavor in bread.

      Please let me know if it works out for you.


    1. Tina,

      As stated, this recipe is especially made for a bread machine with a gluten free setting. It yields about 11 slices plus 2 ends. If you click on the box to watch the video, you’ll see the loaf size. Meanwhile, in case you can’t see the box to click on for the video, here is the link – If you do not own such a machine, try another recipe at


  9. Hello, we have made this recipe without a bread machine. Well, now we have one with a gluten free setting and I see that tapioca starch is removed. Is there a reason why?

    1. I do have a similar recipe to this one that you can make in an oven. Using tapioca creates a gummy bread in a machine. You’ll also see that I use whole eggs instead of egg whites in this recipe. Using all egg whites in this recipe also creates a gummy bread. I hope you enjoy it!


  10. Since my bread maker did not have a gluten-free setting, I opted for baking in the oven. I used my mixer; blending warm water into the dry ingredients, then adding the liquid ingredients, followed by adding in one egg at a time. I baked at 350 degrees. The bread rose beautifully and the loaf was perfect.

    I found the amount of xanthan gum called for (1 Tbsp) to be excessive; making mixing difficult, with the batter very gluey. The large quantity of xanthan gum caused a slightly gummy texture to the bread and gave me incredible heart burn, if I ate more than one slice. I have never had that happen before with xanthan gum, but have never used so much in a recipe before.

    In spite of the above, the bread sliced nicely and was very delicious. I will definitely make this bread again, but will reduce the xanthan to one-half the called for amount.

  11. I plan on trying this in the oven. I am not able to use yeast, xanthan gum or flax. Will this work with a yeast substitute added right before baking and a Tbsp. of unflavored gelatin powder instead of xanthan gum? Thanks!

    1. Paula,

      This recipe does not work well with a yeast substitute. I have been working on perfecting a yeast-free gluten-free bread for years now. I don’t want to use over-processed ingredients like Expandex, though it does help produce a better loaf.


  12. I’m suffering from gluten sensitivity and I’m sick of all the gluten-free bread sold in the store shelves. This looks like a great gluten-free recipe. But I’ve got 2 questions.

    First, if I’m going to buy a bread machie, what will be the best bread machine for this recipe? I noticed you need to have the GF setting for this recipe. Is this a common feature among the bread machines?

    Second, can the dough be frozen and be used at a later time?

    1. Brenda,

      I developed this recipe for the Breadman BK1050S. I suggest purchasing that model and brand for this recipe. You can certainly try others, but it is only bread machine with a gluten free setting I have tried so far. However, there are many other brands that have gluten free settings nowadays.

      I would not suggest to freeze the dough.

      I hope this helps.


  13. I have the same question as May, my machine does not have a GF setting, maybe the quick bread setting?
    Also what do mean by “pushing the Paddle down”? My paddles stay in the dough and bake in the dough, leaving me with some pretty big holes in the baked product.

  14. What am I doing wrong? I tried this twice, and mine doesn’t seem to have enough liquid in it at all.

    1. Hi Chris,

      If you are measuring the flour and flax seed meal using the scoop method, instead, use the spoon and dry measuring cup method. Fluffy up your flour or other dry ingredient. Using a spoon, scoop into a dry measuring cup (you know, the individual-size cups…1, 3/4, 1/2, 1/3 or 1/4 cups. The scooping method tends to compact the ingredients which can result in too much flour. If you weigh your dry ingredients the first time you make a recipe, if it turns out well, the next time you will know exactly how much to use. Here is the conversion chart for measuring, if you’d like to try using a kitchen scale instead of cups:

      Good luck!

  15. So delighted to have a GF/alternative flour recipe turn out properly the 1st time, even with a few minor adjustments (listed below). I don’t have a large enough bread machine for this much ingredient volume, so had to use my stand mixer & use the kneading, rising, baking times that you gave & do it all manually. I used 3 whole eggs, almond milk, maple syrup for honey & subbed tapioca starch for potato since I didn’t have PS. I baked it at 375F in a stoneware loaf pan for 65 min. My bread still looks exactly like your picture. Unbelieveable…and tastes amazing. Thank you!

  16. I have every flour but oat: coconut, brown rice, tapioca, etc. Wonder if any of theses will work,(though I know name is Oat Bread)

    1. You can also make your own oat flour if you have a food processor or blender that’s powerful enough. A Vitamix will make quick work of oats into oat flour. It will also grind whole flax seeds into flax meal.

  17. An IGG test I took recently showed I have a moderate sensitivity to Oats and corn flour. Can I still use the oat flour and corn starch as indicated in ur oat bread recipe and not have a reaction ?

  18. I am excited to try this recipe!! I miss my egg salad sandwiches and now I don’t have too. However, my bread machine doesn’t have a gluten free setting. Any ideas? Also, what if I want to bake in the oven? What temperature and time would you recommend? Thanks!

  19. I have made 2 loaves of this bread in the last 24 hours. The first loaf was gobbled up by my husband last night and used for sandwiches for today’s lunches. It is perfect! I am so thrilled to have finally found a bread recipe that is exactly what it claims to be. I have a Cuisinart 100 programmable breadmaker and this recipe works very well in it. My only change is that I lightly coat the top with olive oil and shape and add the oats to the top. I run the breadmaker on the Gluten Free setting. However, after it’s “done” I have always had to continue to bake it on Bake Only for an extra 45 – 60 min. Thank you so much for this wonderful bread! I’m making tuna sandwiches tomorrow! Can’t wait!

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