UntrainedChef
Gluten-Free Oat Bread - bread, baked recipe

Gluten-Free Oat Bread

1 hr 20 min
2 portions

Nutty, hearty oat bread baked in small loaf tins — perfect if you're avoiding gluten. Bakes up two loaves that freeze beautifully.

Instructions

  1. 1

    Crumble the yeast into lukewarm water in a mixing bowl, then add the syrup and oil and stir until everything is dissolved.

  2. 2

    Add all the dry ingredients and knead the dough well by hand or with a stand mixer until it comes together into a proper dough consistency.

  3. 3

    Divide the dough between two greased 1-litre loaf tins.

  4. 4

    Cover the tins with a kitchen towel and let the dough rise for 20 minutes.

  5. 5

    Brush the tops with water and sprinkle over the oats.

  6. 6

    Preheat the oven to 250 °C. Place the loaves on a rack at the bottom of the oven, then immediately lower the temperature to 200 °C. Bake for about 60 minutes.

  7. 7

    Take the loaves out of the tins and cool on a wire rack.

  8. 8

    Wrap the loaves in a clean kitchen towel. They're best if you leave them until the next day before slicing.

Per average serving

1.1k
Calories
kcal
27.1
Protein
g
198.3
Carbs
g
29.5
Fat
g
41g
Fiber
20.1g
Sugar
1981mg
Sodium

Tips from the kitchen

  • The psyllium husk is what holds this together since there's no gluten. Once you've mixed it in, give the dough a few minutes and you'll feel it tighten up. Knead until it stops being soupy and holds together.
  • Make sure the water is lukewarm, not hot, before you crumble in the fresh yeast. Too warm and you'll knock the yeast back.
  • The rise is short, only 20 minutes, so don't expect a big puffy dough. It won't double like wheat bread. That's normal.
  • Starting at 250 °C and dropping straight to 200 °C gives the crust a head start. Set the loaves low in the oven so the bottoms bake through properly.
  • Wait until the next day to slice. Cutting into it warm makes it gummy, and the texture settles overnight once it's wrapped in the towel.

Ways to vary it

  • Swap the sunflower seeds for pumpkin seeds, or use a mix of both if you like more crunch.
  • A spoonful of caraway or fennel seed in the dry mix gives it a more Nordic loaf flavor.
  • If you want a darker top, sprinkle a few extra oats and some seeds on after brushing with water.

Storage & leftovers

Wrapped in a towel and then a bag, it keeps about 4 days at room temperature. Both loaves freeze well, so slice before freezing and pull out what you need. Toast the slices straight from frozen and they come back nicely.

What to serve with it

Good with brown cheese and butter for a Norwegian breakfast, or topped with smoked salmon and scrambled eggs.

UC
By Untrained ChefPublished 4 June 2026 · Updated 11 July 2026

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