I created this gluten free oat bread recipe to test out Cream Hill Estates’ Lara’s Gluten Free Oat Flour, but oat bread is already one of my favorites. Oats are known to lower cholesterol, as well. In a gluten-free diet we need fiber wherever we can get it, therefore, this is a good choice in a gluten free bread. It is of medium weight, not as light as I wished for, but I will work on perfecting this recipe. It is moist, though, which is what I was hoping for. Enjoy!
NOTE: I now use these recipes:
Improved Gluten Free Oat (or Sorghum) Bread Recipe
Gluten Free Oat Bread (or Sorghum)
Gluten Free Bread Machine Recipe – Oat Bread
Gluten Free Oat Bread Machine Recipe with a Gluten-Free Setting
Gluten Free Oat Bread (without Tapioca)
A soft gluten free oat bread that may be used for sandwiches, not just toast.
Ingredients:
Instructions:
UPDATE – Dec. 30, 2010: Originally I had accidentally listed 1/4 cup of sorghum flour to the list of ingredients, but I had taken that out and changed the 1 cup of oat flour to 1 1/4 cups. The comment by Diana below refers to using 1/4 cup of sorghum flour and 1 cup oat flour, though I have removed it from the list of ingredients above. UPDATE: Oct. 28, 2011: I now make this gluten free oat bread in a 9×5″ loaf pan and add 1/4 cup flaxseed to the dry ingredients. See: http://glutenfreerecipebox.com/gluten-free-oat-flaxseed-sandwich-bread
UPDATE: June 18, 2012 – Check out my videos on how to make the bread and a tip on how to make it better: Gluten Free Bread Recipe using Oat or Sorghum Video (HD): Soft Gluten Free Oat Bread
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can this bread be made in a bread machine, that has a gluten free setting?
Cora, I haven't had any luck with regular bread machines, and don't own one that has a gluten-free setting. Sorry I'm no help here. But I'd suggest to make it in a mixer, as this bread dough is between a batter and a dough, and is probably too soft for a machine.
do egg whites count as a wet ingredient? it's unclear to me how they are mixed in???
Sorry for any confusion, A! This is an old recipe. I have updated it to make it clearer now. Let me know if you have any further questions.
I noticed you used both xanthan gum and
guar gum...what is the difference?
First off, everyone should note that xanthan gum contains corn. Guar gum is higher in fiber. There is one brand of xanthan gum that is corn-free, though. I have it listed on my Gluten-free Products List. The guar gum improves the texture just a tad!
what would you do if you wanted to substitute the tapioca starch. I am new at this but have noticed that I really dislike the taste of it and so I have just been using potato starch as a substitute but you already us it in this recipe.
Hi Stacy,
You can try substituting the tapioca starch with more potato starch and possibly a little cornstarch. I like to tapioca or potato whenever I can because most corn is GMO (genetically engineered).
Glad to hear you enjoyed it, Diana! I was going to substitute some of the oat flour for some rice flour. I appreciate you sharing your baking experience with all of us! A lighter bread recipe by Carol Fenster can be found at http://glutenfreerecipebox.com/gluten-free-dairy-free-sandwich-bread-recipe
Enjoy!
Carla
Made the bread this afternoon. Made one change. Used just 1 cup of oat flour and 1/4 cup rice bran. My years of baking regular bread taught me that bran ( in very small amounts ) will often lighten up whole grains.
It. Is. Wonderful !!
Light, airy..maybe the best recipe I have used yet in my short 3 months of GF life :-)
Thanks so much for the recipe !
Rose at least 2 inches above the pan. I let is rise to the top of the pan with the oven turned off ( I usually warm up to 200 degrees in my convection oven ). Then I left it to sit in the oven while I turned the temp back on to 350 degrees. Cooked in about 45 minutes. I always use a thermometer to check doneness.