Ciao! I’m Matteo Romano, a Tuscan-born chef now based in the U.S., and this is GoldenGlutenFree.com, my space to share gluten-free recipes rooted in Italian tradition and powered by a love for healthy living.
I wasn’t always gluten-free. Years of cooking with traditional wheat flours in bustling kitchens were part of my identity, until relentless fatigue led to a surprising diagnosis: gluten intolerance. That moment reshaped everything. One of the first recipes I reinvented? Bread.
This gluten free oatmeal bread (oat flour) recipe came out of a chilly autumn morning when all I wanted was the comfort of a warm slice, the smell of cinnamon and oats wafting through the kitchen. It’s hearty, subtly sweet, and nourishing, everything you want from a homemade loaf, minus the gluten. Today, it’s one of the most-loved recipes on the blog, especially as the leaves turn.
If you’re looking for a naturally gluten-free bread that fits the season, supports digestion, and tastes like home, this is it.
Gluten Free Oatmeal Bread (Oat Flour): Warm, Easy, and Perfect for Fall
Equipment
- 2 mixing bowls
- whisk or spatula
- measuring cups & spoons
- 9×5 loaf pan
- parchment paper
- wire rack
Ingredients
- 2 cups certified gluten-free oat flour
- 1 cup gluten-free rolled oats
- 2 tbsp ground flaxseed or chia seeds
- 1 tbsp apple cider vinegar
- 1 tsp baking soda
- 1.5 tsp baking powder (gluten-free)
- 1 tsp cinnamon
- 0.25 tsp salt
- 2 eggs (or flax eggs for vegan)
- 0.25 cup maple syrup or honey
- 1.5 cups unsweetened almond milk (or other plant-based milk)
- 2 tbsp neutral oil (like avocado or olive)
- 0.25 cup chopped nuts or dried fruit (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5” loaf pan and line with parchment paper.
- In a large bowl, whisk together oat flour, rolled oats, ground flaxseed, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the eggs, almond milk, maple syrup, vinegar, and oil until smooth.
- Pour the wet ingredients into the dry. Stir until fully combined. Let sit for 5–10 minutes to hydrate.
- Fold in chopped nuts or dried fruit if using. Transfer batter to the loaf pan and smooth the top. Sprinkle with oats if desired.
- Bake for 45–50 minutes, or until a toothpick comes out clean. Cool completely on a wire rack before slicing.
Notes
Nutrition
What You’ll Need: Ingredients for Gluten Free Oatmeal Bread
This bread keeps it simple, which is perfect for beginner bakers or busy weekday prep. It uses oat flour as the base, easy to make at home from rolled oats or find pre-ground at health food stores.
Key Ingredients:
- 2 cups oat flour (certified gluten-free)
- 1 cup gluten-free rolled oats
- 2 tbsp ground flaxseed or chia seeds
- 1 tbsp apple cider vinegar
- 1 tsp baking soda
- 1 ½ tsp baking powder (gluten-free)
- 1 tsp cinnamon
- ¼ tsp salt
- 2 eggs (or flax eggs for vegan)
- ¼ cup maple syrup or honey
- 1 ½ cups unsweetened almond milk (or other plant-based milk)
- 2 tbsp neutral oil (like avocado or olive)
- Optional: ¼ cup chopped nuts or dried fruit for texture
Tip: Always use certified gluten-free oats and oat flour to avoid cross-contamination.
Step-by-Step Instructions
Warm your oven and your kitchen with this easy-to-follow process. It comes together in just over an hour from start to finish.
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5” loaf pan and line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together oat flour, rolled oats, flaxseed, baking soda, baking powder, cinnamon, and salt.
- Combine wet ingredients: In a separate bowl, whisk eggs, almond milk, maple syrup, apple cider vinegar, and oil.
- Blend together: Pour the wet ingredients into the dry, and stir until fully combined. Let it sit for 5–10 minutes to allow the oats and flax to absorb moisture.
- Fold in extras (optional): Add chopped walnuts, raisins, or seeds if desired.
- Transfer to loaf pan and smooth the top. Sprinkle with extra oats for a rustic finish.
- Bake for 45–50 minutes or until a toothpick comes out clean from the center.
- Cool completely on a wire rack before slicing. The crumb sets as it cools.
For a cozy breakfast pairing, try it with apple cinnamon overnight oats or a swipe of almond butter.
Tips for Success: Making Oat Flour Bread Work
Oat flour behaves differently than wheat or even almond flour. Here’s how to set yourself up for bread-baking success:
- Don’t overmix – This bread doesn’t need vigorous kneading. A gentle stir is enough.
- Rest the batter – Letting it sit helps hydrate the oats and gives a better crumb.
- Cool fully – Resist slicing while hot. Oat bread needs time to firm up post-bake.
- Use a scale if possible – Consistency matters. Oat flour can be dense if packed.
If you enjoy rustic bread textures, you’ll also love the texture of my soft homemade gluten-free bread, which also uses simple ingredients but leans fluffier.
Variations You’ll Love
Once you’ve nailed the base recipe, there’s plenty of room to personalize your loaf. Here are a few tried-and-true twists:
Vegan Oatmeal Bread
Swap the eggs for 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use maple syrup instead of honey. Make sure your baking powder is also vegan-friendly.
Pumpkin Spice Version
Add ½ cup pumpkin purée and increase the oat flour slightly. You’ll end up with a hearty, fall-flavored loaf that’s perfect with tea. Pair it with my make-ahead overnight oats for a double-oat day.
Savory Herbed Oat Bread
Omit the sweetener, cinnamon, and dried fruit. Stir in 1 tsp dried rosemary, garlic powder, and a pinch of pepper. Great as a base for avocado toast.
Want more bread inspiration? My gluten-free banana bread and zucchini bread are just as simple and satisfying.
How to Store and Freeze
This bread stores beautifully, making it ideal for meal prep or small-batch baking.
- Room Temperature: Store sliced or whole in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh up to 5 days. Reheat slices in a toaster for best texture.
- Freezer: Freeze individual slices with parchment between. Toast straight from frozen or thaw overnight.
Tip: Toast a slice and top with coconut yogurt and berries for a quick, balanced breakfast.
Looking for more storage-friendly baked goods? Try these gluten-free dinner rolls, they freeze and reheat like a dream.
Frequently Asked Questions (FAQs)
Is oat flour gluten-free?
Yes, but only if certified gluten-free. Oats are naturally gluten-free, but they’re often processed in facilities that also handle wheat, so cross-contamination is a risk.
Can I make my own oat flour?
Absolutely. Blend gluten-free rolled oats in a high-speed blender until fine. Store in an airtight container for future recipes.
What if my bread is too dense?
Try weighing your flour next time, make sure your baking powder is fresh, and allow the batter to rest before baking. Also, avoid overmixing.
Can I use steel-cut oats instead of rolled oats?
No, steel-cut oats won’t soften properly in this recipe. Stick to rolled oats for texture and moisture balance.
Wrap-Up: A Bread Worth Baking All Season
There’s something magical about a slice of gluten free oatmeal bread (oat flour), still warm from the oven, paired with your favorite spread or just plain. It’s humble but hearty. Rustic yet comforting. And best of all? It loves your body as much as your taste buds.
Whether you enjoy it for breakfast, use it for sandwiches, or sneak a slice before bed, this bread belongs in your gluten-free rotation. And if you’re craving even more, don’t miss these reader-favorites:
From my kitchen to yours, buon appetito!