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
- Preheat the oven to 325F(160C). Spray or grease a 9×5-inch (22.5×12.5 cm) loaf baking pan.
- In a high-speed blender or food processor, process the oats into a fine flour.
- In a large mixing bowl, whisk the oat flour, brown rice flour, baking powder, baking soda, salt, and (optional) coconut sugar until blended.
- In a medium bowl whisk the water, vinegar, and psyllium husks until blended. Let stand for about 5 minutes to thicken.
- 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.
- 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.
- 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.
- 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.
- Category: Bread
- Method: Baking
- Cuisine: American
- Serving Size: 1 slice (1/14 of loaf)
- Calories: 118
- Sugar: 0.4 g
- Sodium: 262.1 mg
- Fat: 1.4 g
- Saturated Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 3.3 g
- Protein: 2.8 g
- Cholesterol: 0 mg
Keywords: nut-free, oil-free, vegan, vegan and gluten-free sandwich bread, oats, oat flour, oat sandwich bread, vegan sandwich bread, brown rice flour, gluten-free, yeast-free, easy gluten-free sandwich bread, oil-free vegan