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).

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!

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.

• 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.

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.

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.

Step Three: Whisk the Dry Ingredients

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

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.

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 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.

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!

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!

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