This gluten free honey oat bread is perfect for sandwiches, toast, french toast, dessert bread, and much more! This is one of those homemade gluten free bread recipes that I like to keep on hand at all times because it’s so delicious!
Homemade bread recipes are always better than store-bought, in my opinion, especially when it comes to gluten free breads. It’s SO hard to find a good GF bread at the store. Plus, most of them contain unnecessary additives that I try to avoid.
Choosing the Right Gluten Free Flour
For this particular bread recipe, you want to make sure you use an all-purpose gluten free flour that says one of the following on the bag:
- Cup for Cup
- 1:1
- Measure for Measure
Below, I’ve listed some great options:
- Cup for Cup Multipurpose Gluten Free Flour (I believe this one is also sold in Target stores)
- King Arthur Measure for Measure Gluten Free Flour
- Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
It’s also important that you sift the flour. This will ensure that there are no lumps and it makes the flour more “airy,” which helps to yield a more fluffy bread. In fact, I like to sift the flour any time I’m making any type of bread recipe.
Gluten Free Honey Oat Bread Recipe Video
Gluten Free Honey Oat Bread | Homemade Bread Recipe
Course: Breakfast, Lunch, Dinner, SidesDifficulty: Easy1
loaf10
minutes50
minutesThis gluten free honey oat bread recipe is great for sandwiches, toast, and more!
Ingredients
2 1/3 C. Gluten Free All-Purpose Flour (Cup for Cup, Measure for Measure, 1:1, see details above)
2 1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Sea Salt
1 C. Rolled Oats
1/4 C. Coconut Oil, melted
1 C. Plain Greek Yogurt (can also use a dairy free yogurt)
1 Egg
1/4 C. Raw Honey
3/4 C. Unsweetened Almond Milk
Directions
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper or grease with oil. Set aside.
- In a mixing bowl, sift the gluten free flour to remove all lumps. **I like to sift with this strainer I found on Amazon. Then, add the baking powder, baking soda, and sea salt. Gently mix.
- In a separate mixing bowl, add the rolled oats, melted coconut oil, yogurt, egg, and honey. Mix with a whisk until fully combined. Then, slowly pour in the almond milk and continue to mix until fully combined.
- Pour the wet ingredients into the bowl of dry ingredients and gently mix until fully incorporated. The texture will be slightly thick, not watery.
- Transfer this mixture into the loaf pan. Spread evenly. Sprinkle some rolled oats over top. Bake bread for 45-55 minutes or until you can insert a toothpick in the center and it comes out clean.
- Once done, allow bread to cool in the pan for 10-15 minutes then transfer bread to a cooling rack to cool completely. ENJOY!
Notes & Nutrition
- Glass Loaf Pan
- For storage, be sure to wrap bread tightly with saran wrap or foil. If stored at room temperature, bread should last up to a week. If stored in the fridge, it should last up to 2 weeks.
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More gluten free bread recipes…
If you’re on the search for more healthy bread recipes, check out some of my favorites below.
- The BEST Keto Bread with Almond Flour (low carb & gluten free)
- Paleo Grain Free Banana Bread (gluten free & super delicious!)
- 3-Ingredient Keto Bread Recipe (similar to cloud bread but without the dairy/cream cheese)
- Southern Style Sweet “Cornbread” Recipe (grain free & paleo)
It is a really delicious GF bread but mine got very heavy and only about 1inch high. I followed the recipe exactly except I didn’t know what size loaf pan to use so I used my 9×5. Any thoughts on why it got so dense would be greatly appreciated because I’d like to make it again but I’d like it not so dense. Thank you 😊
Did you use a 1:1 gluten free flour… that part is key; otherwise, it’ll will turn out very dense with a regular gluten free flour 😉
Can you use an alternative milk instead of almond? Will it still come out okay?
Absolutely! Any type of milk will work, except the canned full-fat coconut milk. But, almond, rice, oat, cashew, etc. will work. Regular milk should also work, but I’ve never tried this recipe with it.
It’s delicious, but I had trouble getting it completely done in the middle? Is there a trick to that? Definitely one I will make again – so easy and quick! Just need it to be more done in the middle!
Thx for the feedback Rebecca! Are you using a conventional oven or convection?
My loaf came out beautifully! The taste and texture is 10/10! But I’m having a hard time with it being crumbly. It just falls apart. Any advise? It’s very moist and dense. I live at 8000 ft so I added 1/4tsp of extra baking soda and baked it for 50 min. I’m wondering if I should have baked it a bit longer? Thank you for sharing this yummy recipe! 🤗
Hmm.. I haven’t had this issue with this bread recipe. The only thing I can suggest is to try adding in some type of starch, such as tapioca or arrowroot starch. This may keep it from crumbling. Let me know if it works.
Hello, what size of loaf pan do you recommend for this recipe?
I use a 1.5 quart size loaf pan 🙂
I added 3/4 tsp of baking soda and 1 more egg because this recipe didn’t seem like it had enough rising ingredients in it. I just went by my banana quick bread recipe for this addition. It turned out great!!
Thanks for sharing!
thank you for the recipe, the flavor is good but way too dense, I follow exactly the recipe just wonder what went wrong 🙁
I made this the other night for my husband and he loved it! It was so delicious! I’m hoping to make it again for my oldest daughter when she comes home from college but she is allergic to almonds. Would coconut milk be a good replacement? Thank you!
So glad y’all enjoyed it! Yes, coconut milk should work just fine or even oat milk 🙂
The receipe is very nice buy it could be more helpful to have the ingredients mesures in metric units as well
I am only 3 years into my celiac diagnosis so I miss bread, I am 45 years old so it was a hard switch for me. This bread did not disappoint at all. Soooo good and I used our neighbors own honey that they added raspberry flavoring to one of the jars so used it in the bread. Seriously so very very good. It took everything to not have another slice.
Would a flax egg or other egg substitute work?
Hello Kayla, Do you have an idea of what the calorie count for a slice of the bread would be? Thank you Amy.
Just made this bread for my GF son. It rose more like a pound cake or banana bread with a crack on top. I did add an extra egg but what I think is critical for this recipe is to beat the batter for 3 minutes with an electric mixer after initially mixing. That adds air to the batter for a better rise. The texture to this is dense, but it rose very well, and the taste is delicious. All I had was vanilla Oikos yogurt, so there is a bit of vanilla in mine. But it did rise well and my son likes it a lot. I have been baking GF for 15 years. Hope this helps someone.