Vegan Gluten-Free Oat Sandwich Bread {oil-free, yeast-free}

slices of oat sandwich bread on a wood cutting board

4.91 from 60 votes

Vegan Gluten-Free Oat Sandwich Bread {oil-free, yeast-free}

Vegan gluten-free oat sandwich bread, made with ease! Hearty, delicious, and great with everything, it is also yeast-free and oil-free.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Bread

Cuisine: American

Keyword: brown rice flour, easy gluten-free sandwich bread, gluten-free, nut-free, oat flour, oat sandwich bread, oats, oil-free, oil-free vegan, vegan, vegan and gluten-free sandwich bread, vegan sandwich bread, wfpb, wfpb bread, yeast-free

Servings: loaf

Author: Camilla

Ingredients

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

Instructions

Preheat the oven to 325F(160C). Spray or grease a 9x5-inch (22.5x12.5 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.

Notes

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.

Nutrition