Soft, fluffy, and perfectly sliceable gluten-free sandwich bread with a rich flavor from oat flour and honey.
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.)
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.
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.
If you are not in need of Gluten-Free recipes, check out a few of our favorite whole wheat bread recipes:
- Honey Whole Wheat Bread
- Cool Rise Whole Wheat Sandwich Bread
- Rosemary Bread with Whole Wheat
- Maple Oatmeal Whole Wheat Sandwich Bread
- 100% Whole Wheat Free-Form Artisan Bread
- Unbelievably Easy Brioche
Honey and Oat Gluten Free Bread
Ingredients
- 1 cup brown rice flour
- 1¼ cups oat flour make sure the flour is certified GF
- ⅔ cup potato starch
- ⅓ cup tapioca starch
- 2 teaspoons instant yeast
- 1¼ teaspoons kosher salt
- 1¼ teaspoons xanthan gum
- ¾ cup warm milk
- ⅓ cup honey
- ¼ cup soft butter
- 3 large eggs
- Optional: sprinkle of oats for the top make sure the oats are certified GF
Instructions
- 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!
{originally published 10/16/12 – recipe notes and photos updated 4/15/22}
Ruthie says
Here's a little tip I ran across that has me putting in more potato starch than tapioca starch as Mary's recipe calls for. Using tapioca starch alone give gummy results; potato starch alone give a fairly dry, crumby result. I've seen numerous GF cooks advice going half and half with these starches, but for our taste we like the lift and lightness that more potato starch gives to the bread. Tapioca flour in combination with potato starch adds a good chew and nice crumb.
My 2 cents.
I'm going to substitute sorghum for the brown rice and a flax seed/water goo for the eggs. I'll post the results.
Mary says
I've played with it myself in countless different ways. I'm pretty happy with this combination, but I'll try reversing it next time and see what we think! Thanks for the tips, Ruthie.
www.goodforyourfamily.com says
I wish people would stop posting these amazing delicious gluten free recipes because my wife keeps making them for the gluten free members of the family and doesn't make regular bread anymore.
I miss my homemade specialty breads she used to make.
In all seriousness though this one is amazing but I'm not allowed to eat it.
famished and disgruntled husband.
Anonymous says
Tried this today. Forgot to buy tapioca starch and used tapioca instead. Still was marvelous. Beats the frozen rudi/udi stuff – I'm so excited! Thanks for a great recipe.
Anonymous says
I tried your bread several times. It tastes very good. However I always have large tunnels in my loaf
foodgurly.com says
Can I find potato starch or tapioca starch at Walmart or Meijer or do I need to go somewhere special? I have cornstarch but I really want my bread to turn out just like yours!! 🙂
Heidi Crane says
This was THE BEST tasting gluten free bread EVER!! The store bought versions are short of flavor and all seem to be super dense, super dry breads. My family would not eat the stuff. This smelled like "real" bread the second I mixed the wet ingredients with the dry! And, the taste did not disappoint! We'll be making this regularly!
Janie Secker says
Hi there, I have a question about the yeast…when you say instant yeast, is that the same as active yeast (the little balls)? I'm from New Zealand and the yeasts are labelled differently I think. I made the bread and was really please for my first effort at gluten free – but it has quite a strong aftertaste which I think is yeast…I used the exact ingredients as far as everything else went, so wonder if perhaps I used the wrong yeast?
Mary says
Hi Janie,
I use active dry yeast and in this recipe, it works the same as instant yeast. You can bake with it, without dissolving it in water first.
http://www.redstaryeast.com/lessons-yeast-baking/yeast-types-usage/active-dry-yeast
I hope that helps!
Mary
Marcella says
i just made ur gluten free bread and i made it in my bread maker
it is so delish
i am eating a couple slices with my spaghetti
i just used the fast bake setting which is 58minutes
i did use 2teaspoons of xanthum gum instead of 1 1/2 teaspoons
Lulu says
What kind of BM do you have? Are those the only changes you made? I wanna make it in my tfal, but can’t afford to mess it up and start over; I’m running out of ingredients, lol
Mary says
I’m sorry I can’t help with this. I’ve never tried it in a bread machine.
Anonymous says
Has anyone tried this without the xanthum gum? My little guy has reactions to it so I can not use it.
Mary says
I've accidentally left it out and the bread was fine. It isn't as smooth or pretty and it does crumble slightly, but it works. The xantham is there to help with the texture, but the bread will still hold together without it.
Anonymous says
Powdered psyllium husk is a good substitute for Xanthum gum, especially in bread.
Anonymous says
Thank you for replying! It is VERY hard to find a gluten free bread recipe without xanthum gum. I will give it a go! 🙂
Anonymous says
I was wondering if you could substitute another liquid for the milk as I would like to make a pareve challah?
Mary says
Yes, the bread should work fine with water in place of the milk. The flavor will simply be a little different. Let me know how it works for you!
Anonymous says
Is there any substitute for potato tapioca corn starch? I try to stay away from those?
Looking forward to trying this recipe
Mary says
If you are avoiding all starches, this probably isn't the best recipe choice. The bread gets it's awesome texture from the balance of flours and starches. Unfortunately, without the starches, it just won't work the same.
Lien4424 says
So this recipe is 1 cup rice flour and the other is 2 cups? I hope the 1 cup is right because that's what I used.
Mary says
Yes, that is correct. This recipe also has oat flour in it. It all adds up correctly. I hope you loved it!
luluxo says
Excellent recipe, the BEST gluten free bread I've made. Thank you so much for this simple recipe. I used arrowroot in place of the potato starch, since I didn't have any. I think they are interchangeable? Thanks again, this will be a staple in our house.
Anonymous says
Thank you for posting this recipe and the detailed instructions! My first GF bread that turned out amazing!
Shoshannah says
I made this today and it was very good!!!
Amy Barlow Liberatore/Sharp Little Pencil says
Mary, I am happy to say I baked this bread for Communion at my church. We had tried a couple of recipes for GF bread before, so folks with gluten problems (like me, the pastor's wife!) could take communion without being segregated by the "GF Crackers" tray. I have to tell you, three people asked for the recipe, and I posted your link on Facebook. I take no credit for this bread – it's all YOU! Thank you for this, and blessings to you and yours! Love, Amy
Mary says
I am thrilled that you enjoy the bread so much! Thank you for taking the time to tell me.
Sheri says
Have you ever made this in a bread machine and if so, how did it turn out?
Mary says
I have not, but if I recall correctly, several readers have done that. If you scan the comments on this post, that might help you figure it out. Happy baking!
Pam says
This bread is really, really good. I made it as written except I was out of honey so used a quarter of a cup of agave. I mixed it my kitchen aide and baked it in my bread machine.
DAVE H says
Would this recipe work in a bread maker?