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Gluten-Free Oat Bread

Categories: Breads, Gluten-Free

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This bread is made with oat flour and rolled oats, along with almond milk. The bread stores well in the freezer, just let it thaw before serving.


  • 1 c. quick cooking rolled oats
  • 1 c. oat flour
  • 2 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1. c. almond milk
  • 1 c. boiling water
  • 1/4 c. flax seeds ground
  • 3/4 c. brown rice flour
  • 1/2 c. dates
  • 2 tbsp. roasted almond butter or coconut butter
  • 1 tbsp. apple cider vinegar


Preheat the oven to 350 degrees F.

In a medium bowl; combine oats and boiling water. Allow oats to soften in water for 3 minutes before adding before adding apple cider vinegar. Add vinegar, 1/2 of milk and then allow oats another few minutes in water-milk mixture until softening is complete.

In a separate bowl; whisk together dry ingredients. Add dry mixture to softened oats and combine. In a food processor add in the remaining milk, almond butter, and dates. Pulse until ingredients form a soft and smooth batter, add to softened oats and mix until liquids are absorbed.

Pour batter into a bread pan, and top loaf with dry rolled oats. Bake for 1 hour or until a toothpick inserted into the loaf comes out clean. Top should appear slightly golden. Allow cooling in pan for 5 to 10 minutes, remove to rack and continue cooling for additional 10 minutes before slicing.