This gluten-free oat bread is easy to make and offers that soft and doughy texture you miss and crave. It's loaded with plenty of fiber-rich whole grains and is slightly sweetened with honey. It comes together in minutes without a lot of fuss, and is beautifully studded with rolled oats for a showstopper bread your family won't believe is gluten free. Yields 1 loaf.
2cupsgluten-free oat flour (200 grams)See notes on how to make your own
1cupgluten-free 1-to-1 flourI used Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend - see notes about xanthan gum
1package rapid rise yeast
1 ¼tspsalt
½cupgluten-free rolled oatsplus extra for sprinkling on top of the bread
¾cupmilkwarm
¼cuphoneysee notes for sweeter option
¼cupcoconut oilmelted - see notes for options
3large eggsroom temperature
Instructions
Combine oat flour, gluten-free flour, yeast, salt, and rolled oats, in a stand mixer fitted with a paddle attachment. Blend together.
Mix warm milk, honey, and melted coconut oil in a large bowl.
Turn mixer to low and slowly drizzle in the milk mixture until blended.
With the mixer on low, add the eggs, one at a time, until well blended. Turn the mixer to medium-high and beat the mixture for 3 minutes. Remove the paddle attachment and scrape down the sides of the bowl with a spatula. The batter will be wet and sticky. Cover it with a towel and let it rise for 40 minutes.
At the 30-minute mark, turn the oven to 350º F and grease an 8 ½" by 4 ½" bread pan with cooking spray.
After the dough has risen (it will not rise a ton, but it is noticeable), scrape the batter gently into the bread pan and smooth the top. Cut a line through the length of the dough (i.e., score the top) and sprinkle on the extra oats.
Bake the bread for 35-40 minutes or until it's golden brown on top and the internal temperature reaches 200º F. Remove the bread from the oven, turn it out onto a wire rack, and allow it to cool completely before slicing.
Notes
Nutrition Details: Nutrition information is approximate and based on 16 slices.Gluten-Free Flour: I used Bob's 1-to-1 Gluten-Free Flour (in the blue bag), and it worked well. I also tested this bread with GF Jules gluten-free flour, and the results were identical; however, the dough looked slightly thicker. Xanthan Gum: Make sure whatever 1-to-1 flour you use includes xanthan gum. If it doesn't, add one tsp of it to the flour mixture.Oats: Oats, while naturally gluten free, are highly cross-contaminated with wheat during the harvesting and manufacturing processes. When cooking with oats, only use oats and oat flours that are labeled gluten free. Coconut Oil: You can use ¼ cup melted coconut oil, melted butter, or vegetable oil of your choice.Make Your Own Oat Flour: I use Bob's Red Mill gluten-free oat flour, but it can be hard to find in stores. You can make your gluten-free oat flour by blending 2 cups of gluten-free rolled oats in the food processor. It will make just the right amount of flour, although you'll want to measure the blended oat flour before adding it to your recipe.Honey: For a sweeter option, increase the honey to 1/3 cup.Storing the Bread: The bread stays moist for a long time, so you can leave it wrapped in plastic on the counter while you enjoy it over the next few days. If the bread feels stale, microwave it for a few seconds or pop a slice in the toaster. Heat will bring the bread back to life.I have not tested this recipe with a bread machine or without eggs or dairy.