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Vegan Gluten-Free Oat Sandwich Bread {oil-free, yeast-free}

Vegan gluten-free oat sandwich bread, made with ease! Hearty, delicious, and great with everything, it is also yeast-free and oil-free.

overhead shot of a loaf of oat bread, sliced

As promised in my Gluten-Free Buckwheat Sandwich Bread post the other week, I’ve been busy testing other combination of flours to create additional easy, vegan, gluten-free breads. My kitchen is very sticky.

But I would do it all over again. In fact, I am only just beginning, because the results are so exciting and delicious. First up, an oat loaf (because I <heart> oats). I attempted two all-oat loaves. The results were sunken and squidgy. So, I played with oat flour & brown rice flour combinations (the latter yields a finer texture, eliminates the oat squidge) until I got it right. This is it: Vegan Gluten-Free Oat Sandwich Bread.

As the name makes clear, it is sandwich bread, suitable for slicing thick or thick. But I could also have dubbed it “toasting bread,” because it is positively outstanding when toasted and topped with sweet or savory spreads and toppings.

close up of a slice of oat bread topped with hummus and avocado

Recipe Benefits

If the mild, toasty flavor of oats sounds like the perfect sandwich bread to you, prepare to be wowed by all of the other features of this hearty, wholesome, totally toast-worthy bread. It is:

  • Gluten-free
  • Vegan (egg-free & dairy-free}
  • Yeast-free
  • Xanthan gum-free
  • Oil-free
  • Nut-free
  • High in fiber (3.3 g per slice)
  • Easy

Ingredients for the Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for oat sandwich bread

Like my Buckwheat Sandwich Bread, I’ve kept the ingredients for this loaf to a minimum. Here is what you will need:

I sprinkled some additional rolled oats on top, for decoration, but it is your choice to add them or not.

I like to add a tablespoon of coconut sugar to the recipe, but it is not necessary for bread’s success. Adding a tablespoon of coconut sugar (or the sweetener of your choice) does not make the bread sweet. It does, however, enhance the oat-y flavor of the bread. It’s one of those something-something ingredients, a subtle enhancement that heightens other flavors. It’s up to you whether you want to add it in.

Step by Step Instructions

Making this bread is a cinch. The preparation (under 10 minutes), is quick, too.

Let’s do this, shall we?

2 picture collage showing the wet, and the dry, ingredients for oat bread

Step One: Combine the Wet Ingredients and Psyllium.

Whisk the water, vinegar, psyllium husk, and (opotional) coconut sugar in a medium mixing bowl. Let the mixture stand for about 5 minutes to thicken into a gel. This psyllium mixture provides body, volume and structure to the bread, much like eggs in traditional quick bread recipes.

Step Two: Mix the Dry Ingredients.

While the psyllium mixture is gelling, whisk the oat flour, brown rice flour, baking powder, baking soda, and salt in a large mixing bowl until blended.

dough for oat sandwich bread

Step Three: Mix to Make a Dough.

Add the psyllium mixture to the flour mixture and stir with a wooden spoon to combine. If you have made, or at least looked over, my Buckwheat Flour Sandwich Bread, you will note that this bread does not require “squishing” (i.e., using your hands to combine the wet and dry ingredients). While still quite thick, the dough can be combined by stirring with a spoon or spatula.

If you love to get your hands in dough (count me in), you are welcome to use your hands instead of a spoon!

Gather the dough, while still in the bowl, into a ball-shape.

Step Four: Shape the Dough.

unbaked oat bread in a glass loaf pan

Rinse your hands with water (it is a sticky dough; it is easier to shape it with moist hands).  Shape the dough ball into a loaf shape to fit a 9×5-inch (22.5 x 12.5 cm) loaf pan.  Place the loaf in the pan (which has been sprayed or greased). Smooth the top with your hands and press into shape, rounding the corners and sides.

If you choose, sprinkle the surface of the unbaked loaf with the some rolled oats.

Step Five: Bake the Bread.

Bake the bread in a preheated 325F (160C) oven for 90 minutes until risen, and the surface of the bread appears pale golden brown, dry, and crusty. The bread will also sound hollow when tapped.

Let the bread cool, in the pan, on a cooling rack for 15 minutes.

baked loaf of gluten free vegan bread in a glass loaf pan

After the 15 minutes, remove the bread from the pan and cool completely on a cooling rack. Pretty, pretty, pretty!

baked oat bread cooling on a wire cooling rack

Cool Completely Before Slicing

Make sure that the bread is completely cooled before slicing it. The reason? The oats. While the bread is still warm, the oats will stick (somewhat) to the cutting knife. Once cooled, the bread will have a fine texture that slices without any significant sticking.

slices of oat sandwich bread on a wood cutting board

What is the Texture & Taste?

First, texture: This loaf is fine-textured but hearty. It is closer to a dense whole wheat/whole grain loaf than a fluffy, white flour loaf.  That also means that it is very filling. It can be sliced thin or thick As I mentioned earlier, it is especially good toasted.

I do not find this bread to be at all gummy in texture. Any subtle springiness is due to the high proportion of oats in the dough.  When toasted, the bread is crispy and crunchy, with a warm, nutty flavor.

Taste: The flavor of the bread is very mild (both brown rice and oats hare neutral flavors). For a deep, robust flavor, consider adding up to 2 tablespoons of dark molasses to the dough. The bread is wonderful with just about any sweet or savory filling or topping you love.

oat bread slices on a wood cutting board


Can I use different flours (in place of the oat flour and brown rice flour)?

I do not recommend it. The proportion of wet and dry ingredients, as well as the quantity of psyllium husk, is particular to this oat flour and brown rice flour combination. The one exception is quinoa flour, which generally works well as a substitute for brown rice flour. I am working on other flour combinations and will continue to share the successes.

Can I Use Something Other than Whole Psyllium Husks?

No, it must be whole psyllium husks. Other gelling agents, such as flaxseed meal or chia seeds, will not work as direct substitutes (they might work, but it would involve some experimenting to determine their efficacy).

I have not tried this with psyllium powder. It can work as a substitute for the whole husks in some recipes, but I am uncertain of how it might work in this particular bread.

Can I Use Something Other than Vinegar?

Yes, an equal amount of lemon juice or lime juice can be used in place of the vinegar. Also note that any variety of vinegar (e.g., apple cider, white, balsamic, etc.,) can be used in the recipe.

close up of slice oat bread on a wooden board

Tip: Grind Your Own Oat Flour & Brown Rice Flour

I grind my own oat flour and brown rice flour. Whole brown rice and oats cost far less than ready-to-use rice and oat flours. And, it is fast (under a minute) and easy to do.

Rolled oats can be finely ground in a food processor or high-speed blender. Brown rice can only be ground in a high speed blender (regular blenders and food processors cannot grind the rice into a fine flour). Extra flour (oat or rice) can be store in an airtight container at cool room temperature for up to 3 months, or in the freezer for up to 1 year.

Happy Baking!

More Gluten-Free, Vegan Oat Breads to Try:

slices of oat sandwich bread on a wood cutting board

Vegan Gluten-Free Oat Sandwich Bread {oil-free, yeast-free}

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Vegan gluten-free oat sandwich bread, made with ease! Hearty, delicious, and great with everything, it is also yeast-free and oil-free.


  • 2 cups (200 g) rolled oats (certified GF, as needed)
  • 1 and 2/3 cups (234 g) brown rice flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • Optional: 1 tablespoon coconut sugar (or other sweetener)
  • 2 and 1/3 cups (575 mL) water
  • 1/3 cup (27 g) whole psyllium husks
  • 1 tablespoon (15 mL) vinegar
  • Optional: 1 to 2 tablespoons rolled oats for topping


  1. Preheat the oven to 325F(160C). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf baking pan.
  2. In a high-speed blender or food processor, process the oats into a fine flour.
  3. In a large mixing bowl, whisk the oat flour, brown rice flour, baking powder, baking soda, salt, and (optional) coconut sugar until blended.
  4. In a medium bowl whisk the water, vinegar, and psyllium husks until blended. Let stand for about 5 minutes to thicken.
  5. Add the psyllium mixture to the flour mixture and mix to completely combine into a dough. The dough will be thick, but still stir-able. Alternatively, use the paddle attachment on a stand mixer. Roughly shape the dough into a ball.
  6. With moist hands, shape the dough into a loaf shape to fit the loaf pan. Place in the prepared pan. Use moist hands to smooth the top and round the sides slightly. If desired, sprinkle with optional oats.
  7. Bake in the preheated oven for 90 minutes until the surface appears pale golden brown, dry and crusty. The bread will sound hollow when tapped. Cool in the pan, on a cooling rack, for 15 minutes.
  8. Remove the bread from the pan and (important) cool completely on the cooling rack before slicing.


Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Measurement Accuracy: For best results, I strongly urge the use of a kitchen scale for weighing ingredients. Precise measurement is always important in baking, but even more so with alternative baking (e.g., egg-free, gluten-free, oil-free). It is, hands down, the best way to achieve accurate results every time. If using cups and tablespoons, be sure to lightly spoon dry ingredients and level them of with a knife.

Sweetener Options: If you choose to add sweetener, it need not be coconut sugar. Use an equal amount of the granulated or liquid sweetener of your choice.

Vinegar Tip: Use any variety of vinegar, or substitute an equal amount of lemon or lime juice.

Psyllium Tip: Be sure to use whole psyllium husks, not psyllium powder. Psyllium husks look like small flakes and are pale tan in color.

Nutrition Information
Serving Size 1 slice (1/14 of loaf)
Amount Per Serving Calories 118Total Fat 1.4gSaturated Fat 0.1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 262.1mgCarbohydrates 24gFiber 3.3gSugar 0.4gProtein 2.8g

Did you make this recipe?

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Linda Collin

Tuesday 28th of March 2023

HI Camilla,

I am new to your sight and I've tried baking 2 other bread recipes. I tried the coconut brown rice bread 2 times and it never really baked. I tried the multigrain bread and it was a success when baking for about 2 hours. (when and bought a food scale) I'm going to continue to try. Some of your bread recipes say do not bake in a convection oven. This bread does not. Should all of your bread recipes be baked in a regular conventional oven? I would like to try this bread next and it is not stated.

Thanks so much,



Wednesday 29th of March 2023

Hi Linda,

I do not own a convection oven, so all of my recipes are baked in a traditional (radiant heat) oven. Convection ovens can pose problems with alternative breads (especially very alternative breads such as the ones I have here :)). They are better for quick browning and crisping (think cookies). Slow radiant heat (conventional, not convection) is ideal for breads that need a slow and steady rise (notably breads with psyllium--convection heat can case a bubble while the bottom stays dense).

I hope this helps, Linda!


Saturday 14th of January 2023

Hello, can I use regular white rice flour for this recipe instead of brown rice flour?


Sunday 15th of January 2023

Hi Niveditha, Yes, you can definitely use white rice flour instead of brown.

Yael Maimon

Tuesday 10th of January 2023

Hi, I make your bread with oat and rice flour. Unfortunately I had to put in the garbage. Become very gummy. (It’s not the first time I am baking your bread). Can you recommend other company for psyllium husk than “Anthony” please. He is out of stock. So in order to bake I need alternative company to purchase psyllium husk. Thank you Yael Maimon


Sunday 15th of January 2023

Hi Yael, Oh no, I am so sorry to hear that you had poor results. The bread should definitely not be gummy. My favorite brand is NOW foods whole psyllium husks. I have found that they are often out of stock, too. I do not know if the egg shortage has caused a shortage of egg alternatives (such as psyllium husks)


Monday 3rd of October 2022

Good bread and inexpensive to make. I will use this recipe in the future. Thanks.


Monday 3rd of October 2022

Excellent, Melissa, I am so glad that you like it!

Susan Mastin

Tuesday 9th of August 2022

Have you used this recipe to make rolls. If so do you have size of roll and baking temp & TIME.


Sunday 15th of January 2023

Hi Susan,

I have not, but I think it would work great. I suggest 12 rolls. You could place them in muffin tin cups or bake free form on a baking sheet. I would start checking for doneness at 45 minutes.

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