This lovely gluten free oatmeal bread is full of chewy rolled oats for a great texture! Like the sweet brown breads of my youth, this gluten free and vegan bread is sure to please the family!
Growing up, my Aunt Julie was known for her sweet brown bread.
These were the days that all kids still ate white Wonder bread, but we all adored the whole wheat brown bread she’d make us.
When first going gluten free, I figured that bread was a thing of the past!
But gluten free bread has come a LONG way since I started this journey 10 years ago.
Now I have many gluten free breads we enjoy. My teff bread and keto bread are two of my favorites!
And unlike gluten bread, our gluten free counterparts come together like a quick bread with no kneading, so it is SO easy to have delicious and wholesome gluten free bread in your own kitchen!
I have had several problems with the commercial gluten free breads out there:
- Loaded with starches: nary a whole grain to be seen, or wisp of fiber to nourish or digestion.
- Contains eggs or cornstarch (which my son can’t have).
- E.X.P.E.N.S.I.V.E!!
I tried my hand at loads of recipes, and they were almost ALL entirely dismal failures.
I have learned a few things since then though, and I am much better connected in the blog world to people just like me.
This bread is so moist and fragrant, totally reminiscent of that lovely brown bread of my youth. It is also very easy to put together…just like a quick bread! No kneading, no rising. Happy baking!
Gluten free oatmeal bread ingredient notes:
- I get asked all the time about whether oats are considered gluten free. The short answer is YES! They are naturally gluten free! However, the vast majority are processed on the same equipment as gluten filled grains. So if you are celiac, or know you are sensitive to trace amounts of gluten, then be sure to buy certified gluten free oats. My favorite, hands down, are the ones available from Gluten Free Harvest. They are a small family of celiac farmers who ONLY do oats…so their products are high quality and totally free of any residual gluten. Use them to make these gluten free vegan oatmeal bars.
- Raw buckwheat groats can usually be found in bulk foods. The flavor of these is so much more mellow than the over-powering flavor of roasted buckwheat flour, which uses toasted buckwheat….COMPLETELY different flavor! I have been enjoying adding fresh buckwheat flour in bits and pieces in my recipes, they are SO good for you! My gluten free banana muffins with chocolate chips uses them too! They are also a star in these oat energy balls.
Additional gluten free bread recipes to try:
- My gluten free vegan biscuits go well with all sorts of dinners and make great breakfast sandwiches!
- This gluten free sourdough bread looks promising!
- My gluten free vegan English muffins have all the nooks and crannies you love!
Gluten Free Oatmeal Bread Recipe:
If you try this wholesome gluten free bread, be sure to come back and leave a comment below!
Gluten Free Vegan Oatmeal Bread
Ingredients
Wet:
- 1 1/4 cup boiling water
- 1 cup gluten free oats
- 2/3 cup coconut milk beverage or any non dairy milk
- 1 tablespoon lemon juice or apple cider vinegar
- 1/3 cup avocado oil or light olive oil
Dry:
- 1 cup whole raw buckwheat groats ground (grind them in a coffee grinder or high powered blender like Blend Tec) You could also sub oat flour if you can't find the groats.
- 3/4 cup teff flour or brown rice flour
- 6 tablespoons coconut sugar or other granulated sugar
- 1/4 cup chia meal or flax meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees.
- In a large bowl or liquid measuring cup, pour the boiling water over the oatmeal. Let them soften for about 10 minutes, and then add the remaining wet ingredients.
- Set aside to curdle the milk a bit while you mix the dry.
- Mix the dry ingredients together.
- Pour the wet ingredients over the top and mix well.
- Pour into a greased loaf pan.
- Sprinkle with a bit of oatmeal if you like. Bake in the preheated oven for 40-50 minutes, until a knife inserted in the middle comes out clean.
- Let cool 10-15 minutes before removing from pan. Although you can slice right away, it is easier to slice when it has cooled completely!
Nutrition
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Hi, this looks like such a nice bread recipe. Have a question about the buckwheat grouts- i have the roasted raw ones, would those work just as well? So excited to bake this tonight?
The toasted ones have amuch more pungent flavor, it what buckwheat flour in the store is made with. It will work I believe, but flavor will be stronger.
I forgot to put the flax meal, waiting to try it tonight. hope it still came out good. it did come out pretty dark on the exterior, i am assuming because i used a dark teff, should i use the lighter teff next time?
Either ivory or regular teff will work in this recipe! The flax would have helped with binding….
i made this in my bread machine last night, just to see if it would work. and it did! i did make a mistake when i bought teff, it was whole grain not the flour. i still used the same amount, i did add about a 1/4 c oat flour during the mix cycle as the dough was a bit wet. it was hard to wait for it to cool. it was very good! dense but not gummy like so many other gf bread machine breads. sliced nicely. thank you!
So great to know it works in a bread machine! Super helpful, thank you Cassie!
Looks like a great recipe. I might give it a go, without the oil.
I found it interesting that you said you changed the recipe to “eliminate the starches”. Actually oats and buckwheat groats are both starch- not that this is any bad thing, as whole starchy foods are very healthy and should be the basis of our diet.
the white starches then Tom…not the whole grain ones!
🙂
I made this and it was a disaster. After 2 hours in the oven, 2/3 of it under foil, the bread just wouldn’t cook inside. The crust was delicious but when I cut the bread the next day it was frothing with uncooked batter. I think it must have been the oil I can’t imagine it was anything else. I followed the instructions to the tee so I’m not sure why it went so horribly wrong, I had to throw it all out. I am going to try making it one more time without the use of oil. I really hope it works!
Hi Mel…sounds like it was too wet.how frustrating! Try reducing the milk or adding more flour, and make triple sure you measured liquids correctly. What kind of oats did you use, rolled oats? And ground raw buckwheat Groats too?
I don’t like baking soda and baking powder can I use dry yeast.
I think it’s definitely worth a shot Lucy! If you try it, please let us know 🙂
I think your bread recipe is delicious! My only complaint is that it crumbles quite a bit when sliced, Other than that, thank you for posting it; the flavors are awesome! So happy this recipe calls for Teff flour too. I’m a teff kick these days. 🙂
Thanks Caroline!! It shouldn’t crumble that badly…try cooking a tad less time or backing off on one of the flours by a couple of tablespoons. I am assuming it was fully cool when you sliced?
Yes, it was fully cooled. I am going to try making it again today and will follow your suggestion. Thanks!
Made this again, Tessa and it turned out perfect! I am in love with this bread recipe. Thank you so much for sharing. 🙂
yay!! Thanks for sticking with it!! Baking is a science and there are so many variables! I am always willing to help out, so please don’t hesitate to ask in the future.
YUM!! was wondering if i could exclude the sugar out of the recipe though?
Yes Margo, you can!
Thank you so much for sharing your recipe! I made this today and thought I would share my variations and appreciation. I cut the buckwheat in half and made up the difference with forbidden rice, soaked all the grains with the boiling water instead of grinding and used hemp for my oil. I used equal parts oat flour and potato starch instead of teft just because I didn’t have teft and stiffened the dough to a quick bread consistency with more oats. Baking time and temperature were the same and the bread turned out great! !!! With so much fiddling with the original ingredients I was nervous it would be a flop but the most wonderful aroma filled the kitchen and I was so happy to see a beautiful, dark risen loaf. Thank you again for the recipe and inspiration to try using whole grains in bread.
your changes sound awesome, I bet there was a great chewy texture with the whole grains!
I made this yesterday for the second time. The first time I used olive oil, the second unrefined coconut oil. I prefer the coconut oil. The bread is great! I love heavy breads and so do my kids. My son is on a gluten-free, dairy free, egg free elimation diet so this recipe was a lifesaver! Thank you! I’m thinking about trying honey or maple syrup instead of the sugar next time, what do you think?
Hi Melinda! This is a great bread…my kids love this one. Honey or maple syrup would work well…just may need to reduce liquids a touch!
This looks really interesting. Do you think flax milk would work? We cant do rice or almond.
any milk will work Dani!!
Tessa, I am just loving all your recipes. You have breathed new life into our egg-free household! THANK you. I want to make this bread. I am just wondering the best way to use it. Is it to be just eaten like a quickbread? Does it work well to toast it or make sandwiches or French toast with it? Would really appreciate your suggestions before I give it a go!
So happy to here THAT Kelly!! That is what all my time and energy is for..to help those who are walking in my shoes! I like this bread toasted or warm with butter and jelly!
Thanks again!
Hi there! I would love to try this recipe out buss I just so happen to have buckwheat groats lying around however have to teff flour. Do u think coconut flour could be subbed? And if so how much? Thanks!
Hi Mandy, you’ll love this bread, I making a loaf for this weekend!! Coconut flour is what I call a “heavy” flour, and therefore not necessarily a good sub for teff, a ‘medium’ flour (I talk about this on my baking tips page). I would suggest a mix of oat, millet, brown rice, or other medium flours. What do you have on hand?
Oh one more question . . . you say you can use oats instead of the buckwheat. I have buckwheat flour. Can I use that? Should I still put the hot water over it? If I decide on oats, is it okay that they are quick rolled oats (then I will grind to flour of course)?
This looks yummy and no starch or eggs ! I wanted to make this in a mini loaf. Do you have any idea of the time/temperature (gonna make half this recipe)
mini loaves are usually about half the time, so start there Farzana. The hot water is for the whole oats, to soften them. If you use buckwheat flour, it will work, just have a very different flavor than the raw buckwheat groats. Quick oats would work well too (in flour form), but I am thinking no soaking for those if you use them instead of rolled oats for the texture. Just mixing with the liquid ingredients would be enough, and no i wouldn’t think hot water would be necessary! Good luck, let me know how your adaptations work out…people love to know what works and what doesn’t!
I made this yesterday – it got rave reviews from everyone in my household! I was actually reluctant to even let my husband try it, as I wanted to keep it all for myself… This is the first gluten-free bread that I’ve tried that actually tasted like bread! And I really appreciate that it uses all real, wholesome ingredients (and can be made vegan). Thanks!
and I appreciate that you took the time to let me know it worked out for you! We love this bread too….and lately the english muffins have been a huge hit, even with my oober picky husband! I think it is one of the first yeasted gluten free breads he has helped himself to freely, a first!!
I've used buckwheat flour in a few different recipes, but I never tried the groats! I've seen them at my local organic store, though, so I'm going to give this a try.
Tessa … what a hearty looking loaf! Loving all your recipes : )
This bread looks so nourishing and comforting Tessa. I can't wait to make it this week. I have been craving homemade bread lately!
thanks Shirley, you're always so supportive. I appreciate it! Now i want to change the name…but not sure since i have already established myself….decisions decisions! Can you tolerate teff and buckwheat? I rememebr reading you had some issues with some gluten free grains….
You have such a new look that I wasn't sure I was at Tessa's place. 😉 Love it, Tessa! This bread looks amazing, dear. 🙂
xo,
Shirley
Made this today. Will blog about it in a few days. Was delicious!
@veggie v…you could use flax meal too instead of the chia…my some just has an IgE allergy to them! I used chia in my vain hope he'd actually eat some it!
Woohoo! I've been looking for something worthy of my small bag of teft flour and my recently purchased buckwheat groats. This is perfect! No chia allowed for a few days, but as soon as I can, I'm trying this bread! The gluten free options in the markets are limited, heavy, caloric, and expensive. Seriously excited for this!
@Vicky…well I won;t bore you with why teff flour is so great and worth finding/trying…you could use any 'heavy' flour – brown rice, millet, amaranth, quinoa, more oat flour instead…although it will have a different flavor! You could also replace it my adding a bit of starch back in
This looks wonderful..It's nice to see GF bread made without eggs! What would you suggest instead of the Teff flour?
Tessa,Fabulous recipe! I'm terrible at making my own breads, so this recipe looks totally doable and wonderful!! I'm against adding yeast too, so hooray! Thanks for a great recipe – making this weekend for sure. We do have some pretty amazing AFW submissions. You picked a great one here. :-)Hugs,–Amber
Trader Joe's is like that…my friends like to blame me for stealing all the their coconut oil too!
What a great recipe! And I love TJ's oats for 5.99! Although I think the secret's out because the last couple times I have gone they have been out 🙂
Okay. I have looked at buckwheat groats at one of my local markets over and over again…but never really knew what to do with them, so always opted against buying them. This bread sounds awesome…AND it gives me an excuse to finally buy some! Thanks so much for sharing with BYOB =)
mmmm this sounds divine! thanks for the tip about buckwheat groats, i've never heard of them! 🙂
~Michelle @ The G-Free Wifey