Honey and Oat Gluten Free Bread

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

Soft, fluffy and perfectly slice-able sandwich bread with a rich flavor from oat flour and honey. After a few months of making and very much enjoying soft and fluffy gluten free sandwich bread, I missed the deeper flavors that are typical in whole wheat sandwich bread. So, I started playing with the recipe. (The original is closer in flavor to a traditional light wheat or white sandwich 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 it’s own. It was also a hit served with soup and chili.

* If you enjoy step by step photos, there are photos included in my original Gluten Free Sandwich Bread post. This dough appears the same in each stage and the photos can be used for reference.

If you are not in need of Gluten Free bread, I recommend trying one of the following:
 Honey and Oat Gluten Free Sandwich Bread - get the recipe at barefeetinthekitchen.com

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Honey and Oat Gluten Free Bread

4.92 from 35 votes
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Servings: 12 -16 slices


  • 1 cups brown rice flour
  • 1 1/4 cups oat flour make sure the flour is certified GF
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 2 teaspoons instant
  • yeast
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons xanthan gum
  • 3/4 cup warm milk
  • 1/3 cup honey
  • 1/4 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!
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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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  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.

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