Last updated - ; Published - By Rhian Williams 106 Comments
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ThisGluten-Free Vegan Oat Bread is softon the inside,crustyon the outside,nuttyandslightly chewy. It's not dry or crumbly, slices well, and is perfect for toast and sandwiches. There's nokneading or proving time needed, it comes together in one bowl, and requires just 15 minutesto put together before baking! It's alsono-knead,yeast-free, oil-free, nut-free optional and free from sugar!
How to make this recipe
Scroll down to the bottom of the post to see the full recipe.
- Mix together all the ingredients in aglass mixing bowl.
Tip:Use a measuring jug tomeasure out the plant-based milk.
- Transfer the batter into a one-pound loaf tin.
Tip: Line the tin with greased baking paperto make the bread easier to remove after.
- Sprinkle over oats to decorate, if desired.
- Bake in the oven for40-45 minutes.
- Transfer the loaf to a cooling rackto cool down on completely before packing away to storebecause otherwise the steam from the warm bread will get trapped and you'll end up with soggy bread!
How long does this Oat Bread keep for?
This bread keeps well covered in the fridge for a good few days. If not eaten on the day it's made, it's best toasted before eating.
Can you freeze it?
Yes. Slice it before putting in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.
Substitutions you can make
- You can replace theground almondswithground walnuts.
- If you're not gluten-free, you can use plain flour.
- You can replace thealmond milkwithany other plant-based milk.
- You can replace the apple cider vinegar withlemon juice.
- For anut-free version, replace the ground almonds withground sunflower seedsand use anut-free plant-based milk.
Ingredients you can add to the bread dough
- Mixed seeds: poppy seeds, sunflower seeds, pumpkin seeds etc.
- Choppednuts:walnuts, pecan nuts etc.
- Dried fruit:dried cranberries, raisins etc.
How you can decorate before baking
- Oats.
- Poppy seeds.
- Sunflower seeds.
- Chopped nuts.
More gluten-free vegan bread recipes
- Gluten-Free Vegan Chickpea Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Almond Bread
- Gluten-Free Vegan Dinner Rolls
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Cornbread
- Gluten-Free Vegan Carrot Bread
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Oat Bread
ThisGluten-Free Vegan Oat Bread isnutty,slightly chewyand unbelievablyeasyto make! It's alsono-knead,yeast-freeandcompletelyfree from sugar!
4.10 from 139 votes
Print Pin Rate
Course: Bread, Breakfast
Cuisine: Global
Keyword: gluten-free oat bread, gluten-free vegan bread, yeast-free bread
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 12 slices
Calories: 134kcal
Author: Rhian Williams
Ingredients
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 75 g (¾ cup) rolled oats (ensure gluten-free if necessary)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt to taste
- 300 ml (1 ¼ cup) unsweetened almond milk (or sub any other plant-based milk)
- 1 tablespoon apple cider vinegar ** (ensure gluten-free if necessary)
To decorate (optional):
- Rolled oats (ensure gluten-free if necessary)
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the ground almonds, gluten-free flour, oats, baking powder, bicarbonate of soda and salt in a large bowl and mix well.
Add the milk and vinegar and mix again.
Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
Sprinkle over more oats to decorate, if desired.
Bake in the oven for 40-45 minutes, until risen and an inserted skewer comes out clean.
Leave to cool on a wire rack before putting away to store.
Keeps well in the fridge for up to a few days.
Video
Notes
*You can alternatively usealmond flour.
**The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda. If you don't have vinegar you can substitute it with lemon juice.
Tips for making this recipe:
- If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean.
- Make sure to leave the bread to cool down completely on acooling rackbefore packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
How long does this bread keep for?
- Keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
- If you’re freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.
Nutrition Facts
Gluten-Free Vegan Oat Bread
Amount Per Serving
Calories 134Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 104mg4%
Potassium 39mg1%
Carbohydrates 15g5%
Fiber 3g12%
Protein 4g8%
Calcium 74mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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Reader Interactions
Comments
Prima
To those of you whose loaves are not rising well—I have also had this problem many times with gluten-free recipes. Although the directions simply say “mix,” I have found that it helps to beat well (try an electric mixer or dough hook)to add some air to the batter/dough I am working with.
Reply
Rhian Williams
Thank you so much for sharing, that's great to know!
Mandy B
Probably the best tasting bread I've tried so far and really easy. I would recommend the machine mixing which makes it less dense.Rhian Williams
Thank you so much, so happy to hear that!
Linda L Dale
And here I was worried about over-mixing the dough. I mixed the ingredients just until combined and my bread didn't rise at all. It tastes great, but looks ridiculous. Thank you for the tip! I'll definitely try that next time.
Danielle
I love how easy this was! I'll definitely make this again.Reply
Rhian Williams
Thank you so much, so happy to hear that!
Pongodhall
I’d really love to have a vegan gf turmeric oat bread Rhian, a savoury one and a fruity one - not asking fir much then! I’m kept busy with your lists but I’ve got these urges…….. recipes both vegan gf hard to find fir this.Reply
Rhian Williams
Thank you so much for sharing, that sounds like a good idea!
Katie
I have a nut allergy. Is there anything I could sub for the almonds?
Reply
Rhian Williams
Ground sunflower seeds!
Riya Agrawal
Thanks for sharing the recipes, I loved it! Had a doubt, can kids eat this? I made one of the recipes with True Elements Rolled Oats and it turned out really well, you should also try!Reply
Rhian Williams
Thank you so much for sharing! I think this should be ok for kids to eat, but I haven't tested it so can't say for sure!!
Linda L Dale
Why would kids not be able to eat this?
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