Honey and Oat Gluten-Free Bread

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Soft, fluffy, and perfectly sliceable gluten-free sandwich bread with a rich flavor from oat flour and honey.

Honey and Oat Gluten Free Bread recipe by Barefeet In The Kitchen

Gluten Free Oat Bread

After a few months of making and very much enjoying soft and fluffy gluten free sandwich bread, I realized I missed the deeper flavors that are typical in whole wheat sandwich bread.

So, I started playing with that recipe. (The original is closer in flavor to a traditional light wheat or white sandwich bread.)

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Gluten Free Honey Oat Bread

I’ve made this recipe at least five times now and I am very excited to finally share it. This bread is perfect for sandwiches, toast, or as a snack on its own.

Try a slice toasted slathered with restaurant-style whipped butter, whipped strawberry butter, or vanilla bean whipped honey butter.

Add a smear of peach jam or apple butter for a treat that you won’t soon forget.

Honey and Oat Gluten Free Sandwich Bread - get the recipe at barefeetinthekitchen.com

If you enjoy step-by-step photos, there are a whole lot of photos included with the original Gluten-Free Sandwich Bread post. This dough appears the same in each stage and those photos can be used for reference.

For a few more great gluten-free recipes to try, check out these Gluten Free Flour Tortillas, the Sour Cream Banana Bread, this Hershey’s Chocolate Cake, and the Best Gluten-Free White Cake.

This Homemade Nut and Seed Paleo Bread from Cotter Crunch looks like a terrific option for toast too.

Gluten Free Bread

If you are not in need of Gluten-Free recipes, check out a few of our favorite whole wheat bread recipes:

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Honey and Oat Gluten Free Bread

4.86 from 42 votes
Soft, fluffy and perfectly slice-able sandwich bread with a rich flavor from oat flour and honey.
Servings: 12 – 16 slices


  • 1 cup brown rice flour
  • cups oat flour make sure the flour is certified GF
  • cup potato starch
  • cup tapioca starch
  • 2 teaspoons instant yeast
  • teaspoons kosher salt
  • teaspoons xanthan gum
  • ¾ cup warm milk
  • cup honey
  • ¼ cup soft butter
  • 3 large eggs
  • Optional: sprinkle of oats for the top make sure the oats are certified GF


  • Place the flours, starch, yeast, salt and xanthan gum in a mixing bowl, or the bowl of your stand mixer. Warm the butter and honey in a glass bowl or cup until the butter is melted. Whisk or stir it together and set aside.
  •  Using an electric mixer (hand mixer, or stand), gradually beat the warm milk into the dry ingredients. The mixture will be crumbly at first, but once all the milk is added, it’ll come together. Add the melted butter and honey to the mixing bowl and beat until thoroughly blended.
  • Add the eggs, one at a time. Beat the mixture till each egg is thoroughly integrated before adding the next one. Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned.
  • At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. The dough will also be very sticky, and feel a bit gritty if you rub some between your fingers. Leave the batter right in the mixing bowl and cover the bowl with a light cloth or plastic wrap.
  • Let the thick batter rise for 60-90 minutes. This batter won’t double in size, but it’ll definitely puff up. Gently stir the batter down. Scrape it into a lightly greased 8 1/2” x 4 1/2” loaf pan. 
  • Use your wet fingers, or a wet spatula or bowl scraper, to smooth the top, eliminating any “wrinkles.” The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked. 
  • Lightly sprinkle the top of the loaf with oats and press lightly into the loaf. Loosely cover the pan and let the dough rise till it barely crowns over the rim of the pan. 45 – 60 minutes, as much as 90. Towards the end of the rising time, preheat the oven to 350°F.
  • Bake the bread for 25 minutes, until golden brown. Remove it from the oven, and turn it out of the pan onto a rack. Lightly brush with melted butter to help keep the crust soft, being careful not to brush off the sprinkling of oats. Slice when completely cool. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 10/16/12 – recipe notes and photos updated 4/15/22}

Honey & Oat Gluten-Free Bread

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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265 Comments Leave a comment or review

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  1. Alice says

    Could I use something else besides eggs? I’m vegan and don’t eat eggs, so could I use flax seeds instead? Would that affect the bread? If so, how much should I use.
    Thank you

  2. Sandy says

    This looks fantastic! However, I’m dairy free. Could I substitute the milk and butter for water or DF milk and coconut oil?

  3. Ann says

    I’ve been wanting to try this and finally made a loaf today . Very delicious but fell apart when I removed it from the pan😞What could I don’t differently? Love be with parchment paper? Ann4 stars

    • Mary Younkin says

      Hi Ann! I’m glad you like the bread. Was it completely cool when you sliced it? It really shouldn’t have fallen apart when it was removed from the pan. Even if it was warm, it should still hold together. Did you substitute any ingredients?

  4. Alpa says

    Hi, not made this recipe yet, would ghee be a good substitute for butter?
    I have everything other then dairy free butter, to make this delicious bread.

  5. Desmond Clarke says

    What should the internal temperature be? 25 minutes at 350 deg. doesn’t seem to raise the temperature enough.

    • Mary Younkin says

      I don’t typically test temperature, but 190°F is typically done. You’re looking for a solid golden brown crust, as pictured. Depending on the oven, it may take a few more minutes.

  6. Pierrette says

    Hi, I made this recipe for my daughter. The recipe was easy enough and the bread came out looking beautiful. The ends of the bread were great and tasted wonderful but the middle of the bread had a huge bubble in it with the edges of the bubble un cooked. She will be able to get a few nice slices out of it and the rest of the slices will have a huge whole in them! I followed the directions to a T and the dough looked like the description in the recipe. Was I supposed to mixed the dough again once placed in the bread pan? Where did it go wrong? I want to make it again because the taste was amazingly good!

    • Mary Younkin says

      I’m thrilled to hear that you enjoyed the taste of the bread, but what a bummer to have that bubble in the center. There can be a number of causes and unfortunately GF doughs are tricky like that. Sometimes under proofing can cause the dough to raise too quickly in the oven and cause the hole to form. With this bread, there’s just one rise in the mixing bowl and then after it’s transferred to the pan it rises there. You shouldn’t need to press it down again. Did you use the oven light or a proofing box to speed up the rise? Or just allow it to rise at room temp? Room temp should create the nicest loaves in my experience.

  7. Ann says

    I love, love,love this bread! It’s a bit time consuming with the 2 rises but the texture and taste are lovely! I bake it in my 1 lb Pullman pan then slice it after cooling and freeze. So much better than any store bought gf bread!5 stars

  8. Diane G says

    Same situation as 1/13/22 posting. Followed recipe explicitly. Looked beautiful when removed from oven- 1st GF baked good that seemed successful. Part of top crumbled when removing from loaf pan, but it was good. Cut it today and I had the same issue- huge air bubble in the middle and raw bread dough around the bubble. I will try it again because what I could eat was good. Wondering if lowering temperature and baking extra time could fix the issue. Also wondered if oven type could be the cause as I know that my sisters baked goods come out differently from mine (exact recipes) and that is the only differing factor? Thanks4 stars

    • Mary Younkin says

      Hi Diane, I’m glad you like the bread. I’d try baking a little longer and testing temp for doneness. Baked bread should be 190°F when it’s cooked through. Different ovens can certainly affect the results and time needed.

  9. Dawnette Johnson says

    What can I use in place of the rice flour. And potatoe starch. Have sensitivity to both. And all nut flour and corn and wheat ? Sorry I know it’s a lot to ask?

    • Mary Younkin says

      I’m so sorry, but that’s beyond my expertise. This recipe was developed exactly as written and I have no idea how those alternatives might work. Unfortunately, it isn’t an easily adaptable thing.

  10. Stephanie Holcomb says

    This bread is AMAZING!
    After reading the reviews, I decided to use an instant read thermometer at the end of the initial baking time to see if it had reached 190 degrees. My bread wasn’t quite done in the center, so I added an additional 10 minutes to the baking time and it came out perfectly.
    My oven is older and it usually takes more time to cook things than the newer ovens do.
    Thank you for the recipe, best GF bread I’ve ever had!5 stars

    • Mary Younkin says

      You can certainly try making it without the gum, but in my experience it does provide a key role in the structure of GF breads.

    • Mary Younkin says

      Leslie – I can’t remember the specific brand I used. Bob’s Red Mill has some nice flours that I use often. Really any brand will do.

  11. Cheryl B. says

    I baked for the 25 minutes specified in the recipe and the loaf measured around 170° internally. I baked another 30 minutes for a temp of 205° (I usually bake to 205-210°), and it turned out great! Seems the recipe should be modified to show a longer baking time. This loaf is easy to make and tastes good and is soft enough for sandwiches without needing to be toasted. It’s my first time using oat flour for bread. The texture is a little grainy compared to other gluten free breads I’ve made, but it has good flavor and has a nice crust that isn’t hard like some gf breads.4 stars

  12. Mary says

    Is there any way I can get this in metric (grams) as I weigh all my ingredients? There is no place to change it to metric in the recipe.
    Thanks so much!

  13. Jane Cameron says

    It’s delicious, taste and smell, but not what I would call soft and fluffy, though mine looks exactly like the picture. I think it’s typical gluten free bread, kind of cake like. I had to add extra milk because mine would not even come together, probably differences in the grind of the grains and also because I’m in the mountains. But other than that, ingredients I used were exact to the recipe. Needed to bake for 1 hour 10 minutes to get over 190 temp with a digital thermometer. I would probably make it again because it is very tasty and slices well but not sure if it would hang together in a sandwich. (tried cucumber and lettuce) Good for toast!4 stars

    • Mary Younkin says

      I’m glad you found a way to make the recipe work for you, Jane. I suspect that the difference in altitude may have been what affected your bread. If you make the recipe again, let me know how it turned out!

  14. Donna Reid says

    So I can’t have eggs so I used Bob’s Red Mill egg replacer. I also reduced the sugar and used 2 tbsp. brown sugar (I also can’t have honey). I did not have xanthan gum, so omitted it. I let it rise each time for 90 minutes. I baked it for 30 minutes in a Pullman pan. It turned out beautifully. Very yeasty tasting and delicious.5 stars