4 Ingredient Oat Flour Bread

two slices of vegan oat bread on a cutting board

4.78 from 109 votes

4 Ingredient Oat Flour Bread

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).

Prep Time8

Cook Time1

Total Time1 8

Course: WFPB Breads & Muffins

Cuisine: American

Keyword: 100% oat bread, 100% oat flour bread, 100% oat flour bread no other flours, 100% oat flour soda bread, 100% oat soda bread, oat flour bread, oat flour bread without other flours, oil-free gluten-free yeast-free nut-free oat bread, oil-free oat bread, vegan oat flour bread, wfpb, wfpb bread, wfpbno, wfpbno oat bread

Servings: loaf (14 slices)

Author: Camilla

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

US Customary - Metric

Instructions

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).
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.

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 2/3 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