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Easy-as-can-be 4-ingredient oat flour bread! It is vegan, oil-free, gluten-free, yeast-free, and nut-free. Use pre-made oat flour or grind your own, in seconds, with your blender (using rolled oats).
Table of Contents
- Vegan Oat Soda Bread
- Recipe Benefits
- Ingredients
- Tip: Grind Your Own Oat Flour in a Blender
- Step by Step Instructions
- Step One: Preheat Oven & Prepare Baking Pan
- Step Two: Combine the Milk & Vinegar
- Step Three: Whisk the Dry Ingredients
- Step Four: Add the Wet Ingredients
- Step Five: Spread Batter into Prepared Pan
- Step Five: Bake the Bread
- Step Five: Cool the Bread
- Frequently Asked Questions
- Flavor Variations
- Related Quick Bread Recipes
- 4 Ingredient Oat Flour Bread Recipe
Vegan Oat Soda Bread
At last, a quick and easy loaf of bread made with 100% oat flour (no other flours, meals or binders)! And what a hearty, delicious loaf it is to eat–whether solo, in sandwiches, as morning toast, or as accompaniment to dinner.
If you do not have oat flour on hand, not worry: I have instructions below for making oat flour from the rolled oats you already have in your pantry.
Trust me, you will want to try this ASAP!
Recipe Benefits
This vegan oat flour bread is delicious & satisfying, as well as:
- 4 humble ingredients
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Yeast-free
- Nut-free
- Free of added sugar
- Super easy to make
- Made in one bowl
- No added starches (e.g., tapioca starch, potato starch)
- No added binders (e.g., psyllium husk or xanthan gum)
- 2 grams fiber and 3 grams protein per slice
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Oat flour
- Certified gluten-free, as needed. Use packaged oat flour, or make your own from rolled oats (see the section below; use certified gluten free oats, as needed). I strongly suggest you either weigh the flour or very lightly spoon into dry measuring cups to measure.
- Non-dairy milk
- For example, oat milk, soy milk, or almond milk. If you are not following a vegan diet, feel free to use an equal amount of dairy milk.
- Vinegar
- I use apple cider vinegar, but you can use any light-colored vinegar. Alternatively, substitute an equal amount of lemon juice or lime juice.
- Baking soda
- Be sure to use baking soda, not baking powder. The two ingredients have very different strengths.
Salt is an optional, but recommended (for flavor) ingredient.
Tip: Grind Your Own Oat Flour in a Blender
You can use ready-made oat flour in this recipe, but I prefer to make my own from rolled oats. It is less expensive and making it requires almost no time at all.
Use the same weight of oats as the amount of oat flour required for this recipe (360 grams). That is about 3 and 2/3 lightly packed cups of old-fashioned style rolled oats.
Place the rolled oats in your blender, press process or blend, and grind until the oats resemble super-fine flour.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Preheat Oven & Prepare Baking Pan
Preheat the oven to 350F (180C). Spray a 9×5-inch loaf pan with nonstick baking spray. If you do not want to use nonstick spray, use a nonstick baking pan or line the pan in parchment paper.
It is important to have the oven heated and ready to go as soon as the batter is mixed. This is, essential, an oat flour soda bread. The vinegar and baking soda react as soon as the batter is combined. The bread needs to get into the oven immediately to benefit from the full strength of the baking soda reaction.
Step Two: Combine the Milk & Vinegar
In a measuring cup or bowl, combine the milk and vinegar. Let stand for five minutes to allow the milk to curdle slightly.
Step Three: Whisk the Dry Ingredients
In a large bowl, whisk the oat flour, baking soda and (optional) salt until blended.
Step Four: Add the Wet Ingredients
Add the milk-vinegar mixture to the large mixing bowl. Use a spoon or rubber spatula to stir until completely blended. The result will look more like a thick batter than a dough.
Step Five: Spread Batter into Prepared Pan
Pour and spread the batter into the prepared pan, smoothing the top.
Step Five: Bake the Bread
Get the gluten-free oat bread into the oven immediately (as mentioned above, the baking soda and vinegar react as soon as the batter is mixed; the batter will lose some of its rise if it is not place into the hot oven ASAP).
Bake the bread in the preheated oven for 55 to 60 minutes until deep golden brown, the top of the loaf has some cracks, and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.
Step Five: Cool the Bread
Cool the bread in the loaf pan for 15 minutes. before removing and cooling completely on a cooling rack.
Tip: Cool the Bread Completely Before Slicing
Be sure to cool the bread completely before slicing it. The bread is much easier to slice when it is completely cooled. The bread is extremely easy to cut–including very thin slices–in the days after it is baked.
Frequently Asked Questions
- How Should Vegan Oat Flour Bread Be Stored? Store the cooled bread in an airtight container at cool room temperature for two days, the refrigerator for one week or the freezer for up to six months.
- What is the Taste & Texture of the Bread? The bread has a wholesome, nutty flavor that is wonderful plain and exceptionally delicious when toasted. Enjoy it plain or add your favorite sweet or savory spreads and toppings.
- Does the Bread Slice Easily? Yes. The bread is easier to slice thin after a day of storage (the crust softens). Use the thinner slices to make all manner of sandwiches!
- Can I Use Something Other Than Oat Flour? I have only tested this with oat flour, so I cannot recommend other gluten free flour blends or single gluten-free flours as substitutes. I have many bread recipes here on powerhungry® if you are looking for a bread recipe that uses a particular flour (use the search function to look up more options).
- Can I Use Water in Place of Milk? Yes, that should work. The bread may be marginally tougher, but still delicious. You will still need to add the vinegar (it activates the baking soda).
- What Can I Use in Place of the Vinegar? An equal amount of fresh lemon juice or lime juice can be used in place of the vinegar in this oat bread.
- Is This a High Rising Bread? No. If you look at the photos for the finished bread, this is a low loaf.
Happy baking!
Flavor Variations
You can add all manner of fanciness to this humble oatmeal bread, if you like. Here are some ideas to make this gluten-free bread extra special:
- Chopped Nuts or Seeds: Add a handful of your favorite chopped nuts or seeds, such as walnuts, sunflower seeds, pumpkin seeds (pepitas), pecans, hemp hearts, sesame seeds, or poppy seeds.
- Dried Fruit: Add a handful of dried currants, raisins (dark or golden), dried cranberries, chopped dried apricots, dried blueberries or dried cherries.
- Chocolate: Add 1/2 cup of chocolate chips or chopped chocolate.
- Herbs, Spices, Extracts: Add a teaspoon or so of your favorite spices (e.g., dried rosemary, ground cinnamon, vanilla extract, caraway seeds, or finely grated citrus zest (e.g., lemon zest, orange zest or lime zest).
- Sweetener: Add a tablespoon of coconut sugar, brown sugar, maple syrup or molasses to the batter.
Related Quick Bread Recipes
4 Ingredient Oat Flour Bread
Ingredients
- 1 1/2 cups nondairy milk, (or dairy, if not vegan)
- 1 1/2 tablespoons light colored vinegar, (see notes for options)
- 3 cups oat flour , (certified gluten-free, as needed)
- 1 teaspoon baking soda
- Optional: 1/2 teaspoon salt
Instructions
- Preheat the oven to 350F (180C). Spray a 9×5-inch (22.5×12.5 cm) loaf pan with nonstick cooking spray (alternatively, use a nonstick baking pan or line with parchment paper).
- In a glass measuring cup or small bowl, combine the milk and vinegar. Let stand for 5 minutes to curdle.
- In a large bowl, whisk the oat flour, baking soda, and (optional) salt until blended.
- Add the milk-vinegar mixture, stirring until completely blended and smooth.
- Immediately spread batter evenly in prepared pan, smoothing the top.
- Bake in the preheated oven for 55 to 60 minutes until deep golden brown, cracked on top, and a toothpick inserted near the center comes out with only a few moist crumbs attached.
- Cool the bread in the pan for 15 minutes before removing to a cooling rack. Cool completely before slicing.
My bread didn’t rise at all – it’s the same size as it was raw. Any tips?
Hi Haley!
This is not a high rising bread, but it definitely rises (you can check out my photos to see how much I am getting, especially the loaf pan photos). The bread may not have risen at all for several reasons: (1) Baking soda has expired. Even if the expiration date is still in the future, baking soda begins to lose its power once opened. You can google “how to test baking soda” (it is simple) to check that yours is or is not active; (2) you waited too long to get the bread into the oven. If, for example, the oven was not fully preheated, and the bread batter had to sit before going into the oven, the bubbles produced by combining the baking soda and vnegar will rise to the surface and burst (hence, losing the rise from the bread). Always try to get baking soda breads and muffins into the hot oven immediately after mixing; (3) The oat flour was not finely ground. If blending your own oat flour, from rolled oats, you need to very finely grind the flour in a blender. If the oats are rough (more of a coarse meal than a fine flour), then the bread will not rise very high. I hope this helps!
My batter looks much thicker than yours. I also had to use baking powder because I’m out of baking soda (here’s to hoping for the best). I also added cinnamon and nutmeg for added flavor. I’ll give you an update when it’s done.
Until then, thank you for the recipe.
Hi Peggy!
If your batter is too thick, it is most likely that you measured more oats than needed. I like to use a kitchen scale for the most accurate and consistent results (they are inexpensive). Regarding baking powder as a substitute: Did you use the same amount of baking powder as baking soda? If so, I your bread may not rise properly. They cannot be substituted 1:1. You typically need to use 3 teaspoons baking powder for every 1 teaspoon baking soda. I will keep my fingers crossed for you that you get some rise.
Is 3 cups of old-fashioned oats 360 grams? When I weighed it, it was 225 grams. That is confusing: Is it 3 cups or more than that?
Hi Beatriz,
The recipe calls for 3 cups/360 grams of oat flour (oat flour is 120 grams per cup). Rolled oats are 100 grams per cup (you may need to lightly pack the cups). I always use weight when I am testing recipes, so definitely go by weight for greatest accuracy. If you are making oat flour from scratch, start with 360 grams rolled oats and grind into a fine flour. Cheers.
Thank you so much for this oat flour recipe that doesn’t use typical ingredients. I made it yesterday for my son-in-law who has chronic pancratitis and can’t eat many foods. It came together easily and quickly. My son-in-law loves it! I’m going to be making it for him often because it is his breakfast food now. And I’m going to try muffins today so he can take one to work easily. And I’ll add a little cinnamon. He can’t eat eggs, much sugar, fat (a little olive oil) or milk with much fat, so this was a welcome recipe in our house!
That is so wonderful, Meredith (and what a great MIL you are 🥰). Muffins sounds like a great idea. I think I need to follow your lead and also try some muffin variations of the eclipse. Cheers.
recipe looks good, nice variation from other oat bread recipes. It would be great to add a “print recipe” option as I had to scroll up and down to find the ingredients which I had to screen shot separately instead of printing with the instructions. There are pages and pages showing how to stir and pour….honestly, most people know how to do that. Just too many unnecessary pictures – don’t really need a picture of a bowl with flour in it) and not good way to get directly to recipe and print. The “print” selection at top of page will print 100+ pages.
Hi Sharon! Glad you like the bread! Regarding accessing the recipe: There is “jump to recipe” button at the top of the page that takes you directly to the recipe card. No need to read the post if you do not want step by step photos. Then there is a bold PRINT button on the top of the recipe card. All the best 😊
For calorie count: is it 96 calories or 9,600 calories per slice
Hi AM,
It is 96. KCAL is an abbreviation of kilocalories. Kilocalories (kcal) are units of energy, with 1 kcal equaling 1,000 “small” calories, commonly used interchangeably with “Calories” on food labels to denote the energy content in food and drinks.
Hi Camilla, I don’t understand. I weighed the ingredients. I used white vinegar, oat flour (Quaker), oat milk, baking soda, and the mixture was so thick that I had to add water, but even after adding 2/3 cup of water the mixture was still much thicker than in your photos. I baked it anyway, and it looks like a brick. It really lacked liquid. I can’t figure it out… should twice as much oats as liquid really give a liquid batter like in your photos? I want so badly to get this bread right and now I’ve wasted 3 cups of oat flour 🙁
Hi Naila,
Oh no , I am so sorry the recipe did not turn out. I am not sure where things went wrong, since you mention weighing your flour for accuracy. But it does sound like the ratios got off somewhere. If you added 1.5 cup cups milk, plus another 2/3 cup water, to 3 cups oat flour, the result should definitely be loose, not thick (a ratio of more than 2:3 liquid to dry ingredients–should be a very loose batter at that point). If you weighed the flour (360 grams for 3 cups oat flour), then it must be that somehow you added too little milk (perhaps 1/2 cup instead of 1 1/2 cups?). I hope you will consider trying the bread again. I’ve made it more than a hundred times in the past few years, it really does work :).
Hi, do you think I can make stuffing with this bread?
Hi Naila! Ooh, yes! I would definitely toast the bread to dry it out (cube it or otherwise break into small pieces). Great idea!
Thank you, I was afraid that since the bread doesn’t have any binders (flax, chia, psyllium or eggs) it wouldn’t hold together enough to be used in stuffing. I can’t wait to try it. Thank you again!
You are welcome, Naila!
This is a wonderful recipe! I felt very confident making it, and it is delicious! Soft inside and a little crunch outside. I am practicing restraint eating it slowly! 😋
I am so glad you love it, Jenny! 🙂
Bread was very doughy & dense! Not fluffy at all.
Hi Mitzy,
I’m so sorry the bread was not a success. If it was doughy, then it needed more time in the oven. You can do a toothpick test (or use an uncooked piece of spaghetti as a tester). The tester should come out clean.
Regarding density: this is a version of soda bread, which is a dense bread, not a fluffy bread. All the best.
This bread is so delicious and soft! Both my hubby and I like a slice to go with our breakfast.
I am so happy to know it was a success, Pamela!
This is a wonderful bread recipe! It tastes so good and the texture is devine!
I am so glad that you like the bread, Pamela!
Hi Camilla
Just curious: why put vinegar?
Hi there Bea,
Vinegar is needed to activate the baking soda (it needs an acidic ingredient in order to work). By contrast, baking powder is a combination of baking soda and cream of tartar (an acidic ingredient), so an additional acidic ingredient is not needed.
This was delicious! My husband is always teasing me that my bread never turns out.. and he’s right. I’ve tried so many recipes. But this turned out great! Plus it’s so good for you. Thank you so much!
You are so welcome, Tammy Lynn! I am glad it was a success 🙂
I made this today! Yum! I was looking for a way to use up some raisins and oats and stumbled upon this recipe. Since my raisins are old, I poured 1 cup into a bowl and then poured 1/2 cup boiling water over them. I let them soak at least an hour, but probably could’ve soaked less time. I mixed together the DIY oat flour, baking soda, and salt in a separate bowl. Into a measuring cup I poured the remaining liquid from the raisins, then filled the rest of it up with DIY hemp seed milk. I used Apple Cider Vinegar. After waiting 5 minutes or so, I poured the milk mixture back into the bowl with the raisins and stirred it around. Then I poured all of that into the bowl with the oat flour, etc and stirred it around. I had oiled a glass bread pan, so poured the batter into there. Baked for 50 min. Might could bake less time in my oven. With the raisins this bread gives you the feeling you are eating a healthy dessert. Thanks for the awesome recipe!
oh gosh, Sally, this sounds wonderful. I LOVE raisins (I am with you–raisin breads taste like dessert to me :)). So glad you made the bread your own, sounds so good! 🙂
Thank you so much for this recipe ❤️
The supermarket was selling off organic oat flour and reduced price so I purchased a few bags!
I found this recipe and just tried it, so simple and so good!
It’s moist inside and crusty on top. I added some seeds, sunflower, pumpkin and linseeds for extra texture and it’s lovely. Thank you.
That sounds DELICIOUS, Sophia! And, also, I would likewise have stocked up on the oat flour sale (to stockpile in the freezer 😆 )–we are birds of a feather. So glad you like the bread!
Very easy to make, and so good! It reminds me of a spelt bread (that I can no longer eat because of coeliac disease) for the texture of the bread. Love it!
Excellent, Léonie! Glad you like the bread (one of my family’s go-to recipes).
This bread is super tasty and easy to make. I made it exactly as the recipe said. My whole family loves it! The only problem with it is that it disappears too fast 🙂 Thank you for a great recipe!
I am so happy this is such a hit with the family, Sasha! 😍
Can you cover with a foil to cook better? I have been baking this since April and it always turns out well (maybe a tad dense but edible) These last few tries though have not cooked besides the base and top but not the insides.
Hi Nicole,
Yes, tenting with foil is always an option. It sounds like your oven may be running hot (hence the recent bakes where the outside is cooking quickly, the inside staying raw). strongly recommend using an oven thermometer (they are cheap, about $5–very little when you think about how it can save differnt bakes). Set your oven and see if the actual temp differs from the temp on the thermometer. Ovens can sometimes start running 50 to 75 degrees too hot. You can adjust your oven setting or get your oven recalibrated. 🙂
Forgot to add thank you. this recipe is great and is moist. Mine usually is dry. it is yummy
That’s wonderful, Tammy, thank you so much for taking the time to post!
I added some olive oil and used only 1 cup almond milk and add 1/2 cup plain greek yogurt. and I topped it with some of bob’s protein oats on top before baking
That sounds stellar, Tammy!
I am a sourdough bread baker, mostly for my husband, since I have to avoid gluten. I’m always looking for easy gluten-free bread recipes and so very glad I found this one! I’m in love with oats, but I will “only” ever buy organic @onedegree oats, which are guaranteed glyphosate free, gluten-free, sprouted oats! This recipe turned out perfect for me, but from reading the comments, I decided to weigh my oats before grinding in my Vitamix (360 grams), then divide it into about 4 smaller amounts-don’t grind all at once (my Vitamix is old so I go easy on it!). Literally the easiest thing I’ve ever done, and the result was a delicious yummy, yes, more dense (I wasn’t expecting a rise with no yeast!) bread. I had two slices for breakfast this morning after toasting and of course, I smothered butter and jam on it! Thank you for sharing this recipe… I can’t wait to try the others!
Lynn,
I am so fb lad to know you had such success grinding your own oat flour and baking bread! I am a fellow jam-smotherer. Sounds perfect ☺️ Cheers
This is an easy to make loaf for people who can’t eat wheat or yeast. I substitute lemon juice for the vinegar as my daughter can’t eat that either. It’s made a huge difference to her life. Can you imagine life without toast in it?
Jane, we are kindred spirits: I cannot imagine life without toast, either! I am so happy that this simple loaf works out for your daughter’s dietary needs, that’s wonderful ❤️
Wow, what a game changer! GF, EF, DF for an allergy kiddo, and not a fan of all of the additives in store bought GF bread. Can’t believe how simple this was to make, and how could it was with some DF butter smeared on top! Can’t wait to make my 1 year old a sandwich 🤗
You are making me teary thinking about making sandwiches for your little one, Corinne ☺️ so happy you are enjoying the simplicity and taste of the bread
livegfree bread hardly has any ingredients. Just normal everyday ingredients. Only gf bread I know without guar gum or xyanthum gum so doesn’t make me gassy
Hello Camilla
I need to be careful with carbs and potassium so was interested in the nutritional content, it says it is for 1g please could you clarify, the bread looks wonderful and am keen to try,
Thank you
Hi Jenn,
Sorry about that, I have corrected it. The recipe card shows g/gram by default. Nutrition is for 1 slice (1/14th of recipe)
This is the best gluten free bread. I make at least two loaves of this every week. It’s so easy and delicious.Thank you!!
You are so welcome, MG! I am so happy you are enjoying it 🙂
I enjoyed strawberry jam on a slice of this bread. Don’t expect it to rise at all, it won’t. Mine came out dense and crusty, soft on the inside, but with a good flavor. I made my own flour with a grinder and added a T of brown sugar. Followed recipe on everything else. I expect it will taste best later, toasted with jam on it.
I am glad you like the bread, Penny. A tip (although you may already have done this) since you are grinding your own flour: be sure to grind the oats until they are a very fine flour. If they are still somewhat coarse, the bread will be more dense. Cheers.
The bread is tasty and it’s wonderful warm with a little honey drizzled over it. But my batter didn’t look at all like yours. It was so sticky and thick, definitely not pourable. I used 3 cups of oat flour already ground. Perhaps it was too much? Does 3 cups of oats before grinding equal 3 cups of oat flour afterward? Maybe this is the problem. In any case, it still turned out, although it seemed more wettish/gooey.
Hi Regina,
You are fine with the quantity (3 cups of oat flour; I call for 360 rolled oats if you are grinding your own to make 3 cups of oat flour. Oat flour has 120 grams per cup, oats are 100 grams per cup). What is more likely is that the measuring cups were too packed. It’s easy to add too much flour if using dry cups for measures instead of weighing. I recommend very lightly spooning the flour into the dry measuring cup and then running a knife along the top to avoid packing the cups with flour 🙂 I am so glad you liked the bread anyway!
This bread is so tasty! I added a couple tablespoons sugar to it. I do not like to cook/bake so I’m really happy I found you because your recipes are easy and simple. Thank you!
Yay, so glad you like the bread, Karla. I love that you gave it a go even though you are not into baking/cooking (I am thinking of you as I design recipes. You should only have to like eating :))
Do you think it would still work if I added some plant-based protein powder? Love how simple this recipe is!
Hi Isa,
I think you probably could, Isa. I would be conservative on the first try–perhaps add no more than one scoop. I tend to experiment that way, and then see how far I can push the limits on subsequent bakes 🙂 You can also try making a 1/4 size amount (perhaps bake in two or three muffin shapes or ramekins). That way you will not risk wasting ingredients 🙂
Loved the texture, easy to make, but the taste of baking soda comes out too strong and makes the bread bitter. Would there be a way to trade some of it for baking powder or something else? The amount of baking soda is the only downside for me.
Hi Danielle,
I am sorry you found the baking soda to be too strong. The recipe is based on traditional Irish soda bread, which uses baking soda. Did you add the vinegar? It should neutralize the baking soda flavor.
If you prefer, you can use 1 tablespoon of baking powder (omit the baking soda and vinegar). Cheers.
Hmmm… what is the weight measurement of the oat flour that we want? I only see cup measurements on the recipe card. Forgive me if you’ve listed it somewhere and I missed it… : )
Hi KC! No problem, it can be missed. Right underneath the ingredients in the recipe car, you can toggle between US Standard measurements and metric. When you toggle to metric, the amounts are listed in grams and ml 🙂
Thank you!!
Welcome 😉
I made this tonight with unsweetened almond milk and it barely rose. Suggestions for next time?
Hi Beth,
I am glad you gave the scones a try. They do not have a major rise. Did you make a six inch diameter circle? If made bigger, the scones will not be as thick.
Another issue is the almond milk. It’s really important to use full fat coconut milk or cream. This likely affected the rise as well. This is a vegan version of cream scones— the coconut cream/ milk takes the place of both butter/oil and milk.
I made the bread, not the scones. Taste is good (and I love the few ingredients), but very dense and didn’t rise much (I also live at 5000 ft). Any suggestions?
Apologies, Beth! I misread which recipe you were commenting on (note to self: do not answer comments before morning coffee). This is essentially a soda bread, which does tend to be a dense style of bread. Also, not a big rise given the volume of batter (if you check out the photo of the bread in the loaf pan after baking–it is still well below the top of the pan). But yes, altitude definitely affects baking.There is an excellent high altitude baking guide, with adjustments on the King Arthur Flour website (type in high-altitude baking). They suggest quite a few tweaks, including temperature, leavening changes, liquid changes, and more.
I made this load 2 times. 1st time I had the same issue as Beth, a dry hard mess.
The second time, I used a pasta strainer to sift the homemade oat flour. I also added 1T plus 3t extra soy milk. My altitude is 5500ft above sea level.
I lined my pan with parchment paper to help retain moisture while it baked.
The second loaf came out perfect, moist with a nice crust.
Hi Gretchen,
I am so glad you had a more successful bake second time around. I am almost certain this issue is high altitude. Baked goods dry ut more quickly in the oven at higher altitudes, so most high altitude baking guides advise adding more liquid (as you did), and other changes like adding an extra tablespoon of flour, increasing the oven temp a few degrees, and decreasing the baking time. King Arthur Flour has an excellent high altitude baking guide on their website with specifics. Cheers.
Hi Camilla, would apple cider vinegar work?: could you please give examples of light cases listed vinegar? Thanks
Hi Deborah,
Yes, any light colored vinegar such as apple cider vinegar, rice vinegar or white vinegar. Honestly, any vinegar will work (even balasamic!), but the light colored ones will not add any additional flavors.
Do you think this would work using homemade hemp “milk” (blended hemp seeds + water)?
Hi Josephine,
Yes, you can definitely use that as the nondairy milk in the recipe, should be great. You will still need to add the vinegar or lemon juice to make it acidic (plant-based version of buttermilk).
This was sooo GOODD!! This is my second time making it and this time I decided to add orange zest and blueberries! I would definitely recommend this recipe to all my GF girlies.
Ooh, that sounds amazing, Jolene! I am going to copy you :). I am so glad that you are enjoying th3 recipe!
I’m glad this recipe worked for others, but it didn’t for me. I followed the recipe exactly, my oat flour was the right texture, but my dough was extremely thick when it went in the pan, that’s when I should have known this was not going to turn out right. There just isn’t enough liquid for this bread according to the ingredients. My bread also only rose maybe an inch, if that.
Hi Angela,
I am sorry to hear that the recipe did not work for you. I make this bread, with these proportions, often, so I am not sure what went wrong with your loaf. It sounds like there was most likely too much flour. Did you weigh your ingredient, or use cup measurements? It can be easy to get far too much flour with cups measurements, but weight measurements will always be spot on.
I used cup measurements. The taste was good, my son n law took a piece as he was walking out the door, got into his car, drove away and told my daughter, we have to go back, I need to get another piece! I definitely am going to try again, but by weight measurements.
I love that Angela!!! 🙂
My favorite gluten-free bread recipe, by far. It is so easy and hearty. Ive made wit with some added organic dark brown sugar and cinnamon for a breakfast loaf. Thank you!
That’s wonderful Janet! Ooh, the brown sugar cinnamon variation sounds so good!!!
If I were going to add brown sugar and cinnamon, how much of each would I add?
Hi Erica! If you are after a faint sweetness, 2 tablespoons is perfect. For a loaf that is actually sweet, you could add as much as 1/3 cup. A teaspoon of cinnamon will give the loaf a distinct cinnamon flavor without being overwhelming. You can add a little more if less, depending on how cinnamon-y you would like the loaf ☺️
I love this bread ,I dont eat eggs but I will sometimes put it in baked goods next time Im going to try flax eggs see what happens AlsoD Im glad you explained about it not rising as high thought my BP was bad.I also eat Oat pancakes and waffles made with oat flour,for a change from a bowl of oatmeal breakfast.No this doesn’t taste like oatmeal to me, nor do the pancakes and waffles, and is such a nice change.Thx for the recipe with no oil 😉
I am so happy that you are enjoying the bread , Dee!
I tried this but the Chobani vegan milk mixed with vinegar never did curdle. After waiting 30 minutes, I tried to bake the bread with it, and the loaf didn’t rise much, coming out only about an inch thick and unedible.
Hi Joan,
Oh no, so sorry to hear that. I have never used chobani milk… but it need not “curdle” for the bread to work, as the reaction occurs with the vinegar and baking soda. The lack of rise is more likely due to your baking soda is inactive.
First, thank you! I wanted to make my own gluton free vegan bread (allergies) so it was healthier and tasted better than the store versions, and came across your recipe. Simple to make extra and freeze. Do you think doubling or doing 1 1/2 the recipe would work? Just wondering about a bigger loaf size…
Hi Rachel, I am so glad that you like the bread! You can definitely try making it bigger, but I would only do 1.5. There is a danger of the bread collapsing or not getting cooked all the way through if you increase the size.
Thank you so much during this recipe for sharing this recipe! My son has a wheat and egg allergy and it has been so difficult for me to find a healthy bread alternative. I made the recipe and the bread came out very good, I am looking forward to trying different variations such as adding different types of nuts on the top:-)
What a wonderful mamma you are, Dulce! So glad that this recipe works for you both 🙂
This looks good. I will try this tomorrow.
Stupid question maybe, but is it possible to add raisins or dried cranberries?
Hi Colin,
I hope you like it! Not a stupid question at all re: raisins/dried cranberries. Yes! You can definitely add those or any other dried fruit (I would not add any more than 3/4 cup; 1/2 cup should be about right). Fresh or frozen fruit will not work as well (the liquid/moisture can make the bread soggy).
I tried this recipe today. I added one tablespoon of vegetable oil and a 1/2 tablespoon of agave syrup. I baked it my bread machine on the “bake only” setting. It turned out very well! I love the texture and flavor. Thank you for sharing your recipe.
Thank you so much for sharing your adaptations, Berretta, especially your successs in baking the bread in your bread machine. That is so helpful. I am so glad that you enjoyed the bread.
Nnnnoooo. It is not good. It comes out basically a loaf of oatmeal. It should be titled oatmeal loaf, not bread. It doesn’t have any sort of consistency of anything other than oatmeal. I like it better than regular oatmeal honestly kinda a hard dry oatmeal consistentcy but it doesn’t replace bread at all.
Hi Sean,
It sounds like you may have made this with oats rather than oat flour. You need to grind the oats into a fine flour to make the bread.
First recipe that did not Work.Sh.. happens
Nevertheless one of a dozen ist quite a good average ????????????????
Hi Agatha! Oh no, so sorry the recipe did not turn out. When you say it did not work, what happened ? I would be happy to help troubleshoot!
This is my hands down favorite bread. It is million times better than anything I can buy at grocers or at GF baking shops. Thank you 🙂
I made this recipe today. I followed the recipe instructions precisely and used a 9×5 inch bread pan. However, the loaf did not come out as a regular sized loaf; that is, the bread slices are narrow and not the size of a regular slice of bread. What am I doing wrong?
Hi Fraser, this loaf is not as big a loaf as say, a sandwich bread loaf. If you see my photos above, I think you’ll find that you’re loaf is about the size of my loaf when I make it, the final bread does not come to the top of the loaf pan. Short, you’re not doing anything wrong!
I made this with oat groats that I roughly grounded in a food processor and store bought oat milk, I really like the taste and texture especially considering how easy it was and definitely satisfied my cravings. Next time I might try adding some chopped walnuts and dates to make it even more richly flavored. Thank you so much for sharing this recipe with us!
That sounds so delicious Eunice! And brava for using oak groats to make the bread work. I’m so happy like the bread.
Can this bread be made on the gluten free bread setting with a bread machine.
Hi Lynne,
I do not have a bread machine with advanced settings (it is an 1990s era hand me down), but my guess is that the GF setting is for yeast breads. Since this is a quick bread (a variation on Irish soda bread), it should not be kneaded. Perhaps if your bread machine has a quick bread setting? That might be a possibility. I am sorry I cannot be of more help.
I made it in the cake setting of my bread machine. Perfection! Poured the milk and vinegar first. Waited 5 minutes. Place everything else and turn it on. 90 minutes later perfect bread.
Hi! Will canned coconut milk work for this?
Hi Same,
Yes, it will. Full fat coconut milk will make the bread extra rich and tender (cakey!) . If you like, you could use partial milk, partial water, to thin the coconut milk a bit.
I cannot have vinegar, lemon or lime juice, I cannot do acids, could I try anything else???? It turns out bitter!
Hi Stacy, can you have cream of tartar?
@Camilla, how much cream of tartar?
A teaspoon should suffice for the cream of tartar substitution 🙂
My friends loved it as well.
I will try it with some flax seeds and hemp next time..
That makes me so happy to know, Theresa, thanks so much for sharing 🙂
FABULOUS!! STUNNING
I always make my own sprouted flour.
My husband and I live this bread..
It came put perfect.
I did exactly what you said.
We are both gf, organic vegans.it was nice to make a bread that was low coat as well.
Perfect avocado with humus toast..
Theresa
Gosh, Theresa, thank you so much! I am so glad you and your husband love this humble bread. It’s one my husband and son love, too. 🙂
Sorry to bother again but I’m so passionate about home bread making and also learning about it!
In many recipes you use psyllium husk (in another recipe with oat and brown rice for example) here not. Is there a specific reason?
(I’m so happy I found your website, it’s improving my gluten-free bread a big time! Thank you so much 🙂
Hi Francesca! You are not bothering me at all, it’s great to connect to a fellow (alternative) bread baker. This simple oat bread is based on Irish Soda Bread, which, in its simplest form, is flour, buttermilk/soured milk, and baking soda (other ingredients are often added, like butter, dried fruit, caraway seeds, etc). It was St Patrick’s Day when I published it, so that was the inspiration. They are typically denser breads than yeast loaves, or sandwich breads. I wanted to do an oat flour version— they exist, but usually only a small amount of oat flour (mostly wheat flour, and dairy milk). So I experimented with an all oat flour loaf. I wanted to keep it simple, like the original so no psyllium to make it rise higher. It is not as high as sandwich bread loaves I have created (if you add more batter, the bread will collapse). I hope this clarifies!
I tried this recipe and it had a bitter taste and is inedible. I wondered about the bicarbonate of soda. The 4.8g seems a lot more than one teaspoon. I went for an amount in between.
Any advice to offer?
Hi Maureen,
I am so sorry the bread did not turn out as expected. Yes, the 4.8 grams for 1 teaspoon of baking soda (bicarbonate of soda) is correct. If the bread was bitter, than my guess is that (perhaps) you missed the instruction to add vinegar. Without an acid, the baking soda will make the bread taste bitter.
I made this today with gluten free oats which I popped in the Magimix to make oat flour. Easy peasy. I used Bicarbinate of Soda rather than baking soda and white distilled malt vinegar. When I put it in the oven I covered it loosely with greased tinfoil, took that off after 55 minutes and then cooked it for Further 5 minutes to brown the top. I also put a few seeds on top of the wet mix before putting it in the oven. A success!
Hurray! Thank you so much for sharing your tips, Karen, and for letting me know that you enjoyed the bread. I LOVE seeds on top of bread–so happy to know you added them to this bread.
This is GREAT! So easy and delicious. It is incredible as a vase for avocado toast.
Hi Camilla,
I had the same problem as Lotta. I used the metric measurements and the batter was way too thick. I should have added more liquid, but thought maybe it would be okay. The result is much darker than yours and doesn’t look like it rose at all, especially since I used a 9 x 5 inch pan. I’m sorry to say, it’s nearly flat, hard and dark, and I actually took it out of the oven at 50 minutes to keep it from drying out even more. I’m an experienced baker and my oven is usually spot on with timings and temps. Could the metric amounts be a bit off?
Hi Amy,
Gosh, I’m sorry the recipe is causing so many issues. These are the exact measurements I use to make the bread. But even if less liquid, I’m not sure why the bread would be more dark, or why it would not rise. It is not a HIGH rising bread (see my photos), but it should have a good rise. Could you have forgotten to add the vinegar, perhaps?
The taste was delicious; however, it did not rise very much. Is there something that I could do to make it rose more?
Hi Priya,
I am so glad you like the flavor of the bread. It is not a particularly high-riding loaf (you can see from the photos pin the body of the post). If you want it a little bit higher, you could use a slightly smaller loaf pan.
When I put the milk in it goes very lumpy and sticky it’s not like a batter at all, what’s gone wrong ?
Hi Gabriel,
It sounds like you may have measured too much flour. If using cups, very lightly spoon the flour into the cup to measure. Even better, opt for measuring using a kitchen scale 🙂
This turned out good and is so easy! I need to bake it a wee bit longer next time. My pan is 8×4. I froze it and took our pieces as needed. So yummy after being toasted.
Wonderful, Sarah, glad the bread was a success ????
Hi!! I made this bread and I LOVE the taste, it’s perfect. My questions are:
Can I use a 7.2 in x 3.7 in pan to get a higher rising bread? I really want to use this for small sandwiches if possible. If so, want temp do you suggest?
Does a dark pan change the baking time?
Hi Neha,
I am so glad that you like the recipe! Yes, a smaller pan size should work well in creating a higher loaf. Dark pans tend to cook breads more quickly , so start checking for doneness well before (maybe 5 to 10 minutes early) of the time listed. Darler pans can also cause xtra browning, so watch the bread closely.
Thank you for creating this bread! I made it today and it is delicious. Thanks!
Hi Camilla! Does adding seeds (chia, flax, pepitas, sunflower or poppyseeds, etc) to the mix affect the rise or quality of the bread? Thanks!
Kind regards,
Kristen
Hi Kristen! I think you could safely add up to 1/3 to 1/2 cup of seeds without having any issues. Perhaps start with the 1/3 cup amount! Great idea, btw, I love seeded breads 🙂
Lovely! This is very similar to what my Irish gran made all the time! I think hers was part oats part wheat flour, but I am happy to have an all-oats version with such minimal ingredients. This is what authentic Irish oat bread should taste like! It is great with marmalade, just saying 🙂
I am very glad it brought back fond memories of your gran, Simona!
I just put this in to the oven but I’m not sure how will it turn out – for some reason my batter turned out extremely thick and I had to add 60 ml water to get it mixed and still it was very thick and not pourable like in the recipe. I made my own oat flour and also used homemade non-dairy milk and measured all in grams carefully so I can’t imagine why did it turn out so thick…
we’ll see how it goes
Hi Lotta,
Im sorry the batter turned out very thick–I hope the bread turns out ok. I am not sure what could be causing the problem, especially since you measured so precisely.
came out fairly well, bit dry but nice
Sounds good, Chris. Perhaps a few minutes less baking time next go around–should be just right!
Will this recipe work in a bread machine?
Hi Donna,
If your bread machine has a quick bread setting, I imagine so.
Hi! I’m having trouble with rise. The first time I made this it worked well, but now the past two times it’s very gummy. It’s the same flour, milk, baking soda, and vinegar. Yet, my dough seems very sticky, almost like there’s not enough liquid. And I wondered if you’d tried with baking powder, at all to increase rise. Would love tips!
Hi Hollis,
Sorry you are having issues with the bread. That is odd that it came out well the first time, but not the second or third. One possibility: is there any delay in getting it into the oven (e.g., the oven was not fully preheated, so the bread had to sit for a while?). This is a soda bread, so the chemical leavening reaction starts working the moment the batter is mixed. If the batter sits before going not the hot, preheated oven, it will not rise much . Also, the oat flour will absorb more liquid and the bread will become dense. Could that be a possibility?
This is the most delicious bread! I just baked my 10th batch (since you posted it)!!! I added fresh rosemary from my garden this time. My boyfriend loves it too!
I am so glad that you love it, Serafina!
Just saw this recipe and noticed the recipe says 12 slices, and the nutrition label says 14 serves.
Hi Ronelle–it is my error, it should be 14 in both. The nutrition was calculated with 14 servings. I will correct it right now.
This bread works great. I try to avoid wheat, this is so easy.
I am so glad that you like the bread, Dan!
I love oats, and I love this simple bread! I had the ingredients, this was my first time making oat flour, it came out great. This makes the BEST toast.
Hurray for oats! So glad you gave oat flour-making a try, as well as baking the bread.
Thank you for the recipe. Just baked the bread but it looks very flat.
Just want to make sure…..355ml milk OR 1 cup and half a cup? My cups measure 250ml and 125 ml and I have a different set measuring 240ml and 120ml. I used a glass jug measuring 355 ml to bake. AFTER baking I tested the amount of both cup sizes by putting them separately in the glass measuring jug. One set showed 380ml and the other set showed 340ml.
This is so weird as the glass clearly is not consistent and therefore I would be so grateful if you could assist me as to which cup size to use.
I always make my gfree oatflour and then weighed 360 gr. afterwards. So thát I know should be ok.
I used applecider vinegar but that was my mistake. Will use white vinegar next time.
Even though loaf is flat, I am sure it will taste good.
Hope to hear where I can improve.
Kind Regards
Mariana
Hi Mariana!
If you are using standard size measuring cups, use the cups amount that is indicated, regardless of the ml. Glass measuring cups have standardized amounts listed for the ml, all of which are rounded–and as you noted, can be different on different brands of cups. The actual conversion of 1.5 cups liquids is 354.882 (round to 355). So..a long way of saying it is both: 1.5 cups and 355 mL, because they should be the same. So for your different cups, it sounds like you need to add a little bit more liquid in the cup measuring 340 mL.
There really should not be any difference between using apple cider vinegar and white vinegar.
The loaf should be relatively flat (you can see that mine is, too, in the photos). It is not a high-rising bread. So it sounds like it came out as it should! 🙂
@Camilla,
Thanks for your reply. If it is supposed to be a small bread, then mine was perfect.
It was so delicious and will be my go to for a breakfast loaf. It is tasty, quick and filling. Thanks for sharing the recipe.
Going to try the other oats one tomorrow and cant wait to get it going.
Truly awesome to make and enjoy????
So happy you are enjoying it, Mariana!!! 🙂
Quick, easy and delicious. Another hit from Camilla – thank you!
Do you think adding sunflower seeds would work? I’m never sure if adding nuts or seasoning (like rosemary) would impact the ability of the bread to stay together.
Thanks!
Hi Diane,
I am so happy that you like the bread! You can definitely add herbs or spices to the bread. It will not have any effect on the baking or rise. Cheers!
Thanks Camilla! I’ve tried some nutritional yeast with fresh rosemary (forgot to note amounts) and it was good but now if I want it seasoned I add 3 Tablespoons (yes, Table-not Tea :-)) chopped dried rosemary and it’s very tasty. Plain works well too and again, I love how easy and wholesome it is. Mine never looks as smooth (the top) as yours, but then I know you’re a true baker and I am definitely not that.
If you are baking, you are definitely a true baker, Diane 🙂 I love rosemary bread, I am going to try that next time I make this. Thanks, Diane!
This came out so perfect! My 3 year old loves it, we had it with soup last night and now we are loving slices with jam and cashew butter this morning. Everyone, this is a perfect bread!
I am so glad you gave it a try right away, Ada–I love that your little one enjoyed it, too!
Hi, do you have any advice on what type of alternative milk to use (will different milks give different results) or whether I could use water? Thank you
Hi She,
I tested the bread with oat milk and almond milk and the results were pretty much identical. You can use any plain nondairy milk you like (or regular milk if you drink dairy)–there should not be much difference at all between the types of milk. The only nondairy milk that would be quite different is canned, full fat coconut milk. You could use it, but I would recommend watering it down (perhaps 1/3 to 1/2 milk, the rest water). It will make a richer bread. 🙂
Thanks for a great recipe! Do you think it can be made into dinner rolls instead of a loaf? If so, how long would you bake it for?
Hi R! Yes, you could definitely make smaller size breads, but you would need to use a muffin tin or other small size baking containers (like ramekins) because it is a batter, not dough (too loose to hold together free form on a baking sheet). I would divide the batter between 12 cups of a standard size muffin tin and bake (same temp) for 20 to 25 minutes (start checking early since I am guesstimating ???? )