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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}
This is a wonderful bread! Tastes and looks like normal bread! Thank you so much for sharing it! We have a few allergies, so I used golden flaxmeal to replace the eggs and also dairy alternatives, and it still turned out beautifully!
Best gluten free bread I’ve ever made! Thank you so much,
I’m thrilled that you like it!
Wow oh wow, bread again. I could dance right now. This recipe is amazing. But even better is the fact that I made it whole food plant based (vegan) I cannot have oils/dairy/xanthan gum/eggs. So for those of you wondering, here is what I did. I kept all the flours and starches the same. I used Pamalas Not Xanthan Not Gum baking binder (2 Tbs) in place of xanthan gum. Then I used Ener-g egg replacer for the 3 eggs and almond milk for the reg milk Lastly I used 1/4 cup of unsweet applesauce in place of the butter. I followed the recipe exactly for the mixing and baking. (Except yeah you need 45 to 50 min for baking) So for those of you who have food sensitivities there is hope!! Thank you Mary!!!
I am absolutely thrilled that you loved the bread, Stephanie. Thanks for sharing your adaptation!
I am gf & also dairy free & my daughter has a dairy allergy as well . We’d love to try this recipe but we’re wondering if you have any suggestions on what we could sub for the milk??
A few people have left comments with substitutions that work. If I recall correctly, almond milk and dairy-free butter has been substituted without problems. It might be worth scanning through the comments for more ideas before trying it. Good luck, April!
Excellent bread! Will make again. Has anyone tried only one rising?
I’m thrilled that you like the bread, Carolyn.
My daughter can’t have wheat or spelt. She also can’t have honey or rice. Can I substitute agave syrup for honey and chickpea flour for rice flour?
Hi Channa, unfortunately, I have no idea how that will work. It’s worth a try though!
Hello,
I hope someone is still monitoring this page. Your recipe for honey oat bread is very interesting. However for my needs I need to replace the cow’s milk and the butter. Also could I increase the oat flour slightly, decreasing the rice flour the same amount? I can use MELT margarine to substitute for the butter. The bread I need does not have to be as soft and fluffy as the loaf you have created. I need a GF oat bread for the Sabbath. Actually, firmer would be more suitable. Can you help me?
While I haven’t tried those substitutions personally, Virginia, I think they will work. The resulting bread would likely be more dense, as you have guessed.
By far the best oat bread ever! Super easy. Gone in a day in this house!. I ran out of honey so I added some molasses with the honey. It came out perfect. As is or toasted, a gem. 💗
I’m so very happy to hear that you like it, LisaMarie!
Hi! I live out of country in a small town in South America. We don’t have all of these ingredients here. Can I possibly use corn starch in lieu of potatoe starch and tapioca starch?
Hi Erica! I honestly can’t speak to how that might work, as I haven’t tried that combination myself. It’s probably worth trying though. If you do try it, let us know how it works out for you.
Will it work to mix enough to bake four loaves at once? Or can it at least be safely doubled? I’m eager to bake our own bread after trying what the store offered.
Yes, I’ve doubled this recipe without any issues. I’m not sure about more than that though, Lenae. I hope you love it!
How is this bread stored?
I store it airtight at room temperature, Angela. If I think it will take more than a couple days to polish it off, I freeze it. Homemade breads will go bad much more quickly than store bought breads with preservatives.
Can you use better batter flour GF or do I need to use your flour mixture for the above recipe?
I’ve only made this as written, Lori. So, I can’t speak to how that might work.
Amazing bread!! I baked it until 190 degrees. He has celiac disease – He said, “Are you sure this is gluten free!” Best compliment you can get! (I even skipped the first rise.) Thanks for sharing. This bread is happiness in the kitchen for me!
I am SOOO happy that you love the bread, Diane! That’s how we felt about it the first time we made it as well.
Love it!!!! I have Celiac and this bread is an amazing substitute. Thank you so much. Kristina
I’m so happy to hear that, Kristina!
This is the easiest and best gluten free bread ever. I just used gluten free one to one flour in place of all dry ingredients , I heated all liquids in bowl to 106 degrees added salt Added to flour and mixed on high for 3 minutes. Have made t 4 times, turns out perfect every time
I am thrilled that you love the bread, Cindy!
Best Gluten-free Oat Bread! I’ve tried others but this is light and delicious! Slices nicely!!!!
I’m thrilled to hear that, Karen!
How many carbs are in one slice of this delicious bread?
I have no idea, CJ. If you want to drop the ingredient list into an online calculator, it should figure it for you.
Hi, so you think the recipe would work in a bread maker? Also I keep reading elsewhere that gluten free bread does not rise a 2nd time? Would this work with just 1 rise? Thank you!
I’ve never tried this in a bread machine, Kelly. I have no idea how that might work. All of my GF bread recipes rise very nicely both times (2x). I’m not familiar with how the bread machines work though, so maybe the single rise would work the same way traditional bread do?
This bread looks so good! Is there a way to replace the milk in the recipe? A flax egg maybe? Even but milks won’t work for the person who would be eating this. Thanks!
Sorry, that should be *nut milks, not but milks! Autocorrect strikes again!
Maybe an oat milk, Michelle? I don’t think an egg replacer would work anywhere near the same way.
I’ve made this bread using coconut oil and coconut milk, it turned out very delicious !
I’m thrilled that you’re enjoying the bread, Christy!
Very nice but is there any vedio or pictures for the recipe?
TIA
There are many photos in this post, Rima. There is not a video for this recipe.
Thanx a lot sweetie there was a problem in downloading pictures 😁