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4-Ingredient 100% Oat Flour Bread (V, GF, Oil-Free)

Easy-as-can-be 4-ingredient 100% 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).

two slices of vegan oat bread on a cutting board

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, 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!

a slice of oat bread, held in one hand, with a bite taken out of the slice

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

Ingredients

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

overhead shot of glass bowls filled with the ingredients for oat flour bread
  • Oat flour
    • Certified gluten-free, as needed. Use packaged oat flour, or make your own from rolled oats (see the section below)
  • 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.

2 photo collage showing rolled oats being made into oat flour

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. Note that you can also use a food processor to grind the oats. However, it will take a little bit longer (i.e., about a minute) to grind them into a super-fine flour.

close up of a wooden spoon of oat flour

How to Make 4-Ingredient 100% Oat Flour Bread

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.

two photo collage showing the making of curdled milk

Step Three: Whisk the Dry Ingredients

In a large bowl, whisk the oat flour, baking soda and (optional) salt until blended.

large glass bowl filled with whisked oat flour and baking soda

Step Four: Stir in the Milk-Vinegar Mixture

Add the milk-vinegar mixture to the bowl. Use a spoon or rubber spatula to stir until completely blended.

2 photo collage showing wet and dry ingredients for oat bread getting mixed together

Step Five: Spread Batter into Prepared Pan

Pour and spread the batter into the prepared pan, smoothing the top.

oat bread batter in a metal baking pan

Step Five: Bake the Bread

Get the 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.

loaf of oat flour soda bread n a cooling rack

Step Five: Cool the Bread

Cool the bread in the loaf pan for 15 minutes. before removing and cooling completely on a cooling rack.

oat flour soda bread, removed from its pan, cooling 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.

loaf of oat flour bread being cut into slices on a cutting board.

FAQ and Substitutions

How Should 4-Ingredient 100% 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.

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!

two slices of oat flour bread

Can I Use Something Other Than Oat Flour?

I have only tested this with oat flour, so I advise sticking with oat flour. 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.

Happy baking!

slices of oat flour soda bread with strawberry jam spread on top

Related Recipes

two slices of vegan oat bread on a cutting board

4-Ingredient 100% Oat Flour Bread (V, GF, Oil-Free)

Yield: 1 loaf (14 slices)
Prep Time: 8 minutes
Cook Time: 1 hour
Total Time: 1 hour 8 minutes

Easy-as-can-be 4-ingredient 100% 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).

Ingredients

  • 1 and 1/2 cups (355 mL) nondairy milk (or dairy, if not vegan)
  • 1 and 1/2 tablespoons (22 mL) light colored vinegar
  • 3 cups (360 g) oat flour (certified gluten-free, as needed)
  • 1 teaspoon (4.8 g) baking soda
  • Optional: 1/2 teaspoon salt

Instructions

    1. Preheat the oven to 350F (180C). Spray a 9x5-inch (22.5x12.5 cm) loaf pan with nonstick cooking spray (alternatively, use a nonstick baking pan or line with parchment paper).
    2. In a glass measuring cup or small bowl, combine the milk and vinegar. Let stand for 5 minutes to curdle.
    3. In a large bowl, whisk the oat flour, baking soda, and (optional) salt until blended.
    4. Add the milk-vinegar mixture, stirring until completely blended and smooth.
    5. Immediately spread batter evenly in prepared pan, smoothing the top.
    6. 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.
    7. Cool the bread in the pan for 15 minutes before removing to a cooling rack. Cool completely before slicing.

Notes

Storage: Store the cooled oat bread in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.

DIY Oat Flour: You can buy oat flour, but I typically make my own from rolled oats. It is easy. Use an equal weight of rolled oats (360 grams), which is about 3.67 cups of lightly packed old-fashioned rolled oats. Blend the dry oats in a blender until they are a very fine flour (it takes seconds).

Vinegar Options: You can use any light colored vinegar, or substitute an equal amount of lemon juice or lime juice.

Nutrition Information
Yield 14 Serving Size 1
Amount Per Serving Calories 96Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 95mgCarbohydrates 16gFiber 2gSugar 1gProtein 3g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Rachel

Tuesday 20th of February 2024

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...

Camilla

Wednesday 21st of February 2024

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.

Dulce

Saturday 10th of February 2024

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:-)

Camilla

Wednesday 21st of February 2024

What a wonderful mamma you are, Dulce! So glad that this recipe works for you both :)

Colin

Friday 9th of February 2024

This looks good. I will try this tomorrow. Stupid question maybe, but is it possible to add raisins or dried cranberries?

Camilla

Monday 12th of February 2024

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).

Berretta

Saturday 13th of January 2024

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.

Camilla

Tuesday 16th of January 2024

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.

Agatha

Friday 8th of December 2023

First recipe that did not Work.Sh.. happens Nevertheless one of a dozen ist quite a good average ????‍????????????

Camilla

Monday 11th of December 2023

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!

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