Gluten Free Honey Oat Bread

Gluten Free Honey Oat Bread | Homemade Bread Recipe

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.

Gluten Free Honey Oat Bread

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:

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

Recipe by Kayla ChandlerCourse: Breakfast, Lunch, Dinner, SidesDifficulty: Easy
Servings

1

loaf
Prep time

10

minutes
Cooking time

50

minutes

This 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

  • 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.
Gluten Free Honey Oat Bread Recipe

More gluten free bread recipes…

If you’re on the search for more healthy bread recipes, check out some of my favorites below.

 

12 Comments

  1. 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 😊

     
    • Kayla Chandler

      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 😉

       
  2. Can you use an alternative milk instead of almond? Will it still come out okay?

     
    • Kayla Chandler

      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.

       
  3. Rebecca Hamilton

    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!

     
  4. 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! 🤗

     
    • Kayla Chandler

      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.

       
  5. Hello, what size of loaf pan do you recommend for this recipe?

     
  6. 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!!

     

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