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Oat Bread Recipe

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4.1 from 78 reviews

This wholesome oat bread recipe combines oat flour and cornstarch with Greek yogurt and eggs to create a moist, dense loaf that’s perfect for breakfast or snacking. Enhanced with psyllium husk and xanthan gum for structure and topped with rolled oats for added texture, this gluten-free bread is easy to make and requires no kneading. It’s naturally sweetened with maple syrup and features a tender crumb with a slightly nutty flavor.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10 slices)

Ingredients

Dry Ingredients

  • 2 cups oat flour (200g)
  • 1/4 cup + 3 tablespoons cornstarch (55g)
  • 1 tablespoon psyllium husk (10g)
  • 1 tablespoon xanthan gum (9g)
  • 2 teaspoons baking powder (8g)
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon salt (6g)

Wet Ingredients

  • 1 cup Greek yogurt or non-fat plain yogurt (245g)
  • 3 large eggs
  • 1/4 cup maple syrup (80mL)
  • 1 tablespoon + 1 teaspoon olive oil (20mL)

Topping

  • 1 tablespoon rolled oats (9g)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 200°C (400°F). Line or grease an 8 x 5-inch baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine oat flour, cornstarch, psyllium husk, xanthan gum, baking powder, baking soda, and salt. Stir thoroughly to distribute all the leavening agents and gums evenly.
  3. Add Wet Ingredients: Create a well in the center of the dry ingredients. Add Greek yogurt, eggs, maple syrup, and olive oil into the well. Mix gently until just combined to avoid overmixing which can toughen the bread.
  4. Transfer Batter and Add Topping: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Sprinkle the rolled oats evenly on top. Let the batter rest for 5 minutes to allow the psyllium husk to absorb moisture and thicken the dough.
  5. Bake: Lower the oven temperature to 180°C (350°F). Bake the oat bread for approximately 55 minutes, or until a toothpick inserted into the center comes out mostly clean, or an internal temperature of 200°F (93°C) is reached.
  6. Cool Before Slicing: Allow the bread to cool completely in the pan to firm up and make slicing easier without crumbling.

Notes

  • You can substitute non-fat plain yogurt for Greek yogurt to reduce fat content.
  • To keep the bread gluten-free, ensure oat flour and cornstarch used are certified gluten-free.
  • The resting period before baking is crucial to activate the psyllium husk, which provides structure and moisture retention.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
  • This bread freezes well; slice first, then freeze with parchment paper between slices for convenience.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/oat-bread-recipe/