Gluten Free Honey Oat Bread Recipe Without Yeast
OAT my goodness…this honey oat bread recipe is just as delicious as it looks!
Even without traditional all-purpose or wheat flour, oat flour bread is actually amazingly light and fluffy.
Plus, every slice is filled with nutritious, whole grain goodness—and totally gluten free! Best of all, there’s NO yeast and NO bread machine involved in making this honey oat bread recipe.
Homemade gluten free bread doesn’t get much easier than this, folks!
See those gorgeous toasted oats on top? Unlike some deceivingly unhealthy store-bought breads, they’re not just for looks!
Many breads out there that aren’t truly whole grain try to trick us with oats or seeds as healthy-looking toppings.
No tricks with this honey oat bread recipe, though!
Seriously, it’s LOADED with wholesome oats—rolled oats and oat flour in the batter, AND oats on top. A healthy gluten free sandwich bread option that’s unbelievably easy to make!
How to Make Gluten Free Oat Flour Bread & Homemade Oat Flour
Typically, gluten free bread recipes rely on a refined, gluten free baking flour. But, oats are a fiber-filled and naturally gluten free alternative!
Plus, oat flour has an incredibly light, fluffy texture that makes it hard to believe this honey oat bread is gluten free…
Just be sure to use certified gluten free oats and oat flour if you have a gluten sensitivity or allergy.
And, if you don’t want to buy oat flour, you can make it! Homemade oat flour works just as well as store-bought, and you’ll save a pretty penny making your own.
Simply blend rolled or quick oats, and I also recommend sifting your flour for this oat bread recipe.
That way, your oat flour will have a finer texture, making your honey oat bread lighter and airier! You can either use a flour sifter or a simple fine-mesh strainer.
Soft, Fluffy Honey Oat Bread—Without the Pesky Gluten
You don’t NEED gluten to enjoy deliciously soft homemade bread.
Even without gluten, this honey oat bread recipe has the taste and texture of a fluffy, soft wheat bread!
Delicious as a gluten free sandwich bread, toasted and buttered, or enjoyed plain as-is! But, with its hint of sweetness, I think this honey oat bread is begging to be French-toast-ified…
Whether you live a gluten free lifestyle or are just looking for a healthier, whole grain bread, this gluten free oat bread recipe is sure to satisfy!
Gluten Free Honey Oat Bread Recipe
Ingredients
- 2⅓ cups oat flour
- 2¼ tsp baking powder
- ¼ tsp baking soda
- 1¼ tsp salt
- 1 cup rolled oats
- ¼ cup coconut oil
- 1 cup plain yogurt
- 1 egg
- ¼ cup honey
- ¾ cup almond milk, or milk of choice
- 2 Tbsp rolled oats, for topping (optional)
Instructions
- Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with foil and spray with cooking spray.
- In a bowl, whisk together oat flour, baking powder, baking soda, and salt.
- In a separate bowl, beat rolled oats, oil, yogurt, egg, and honey until well-combined. Add milk and stir to integrate.
- Add dry mixture into the wet to combine, but don’t over-mix.
- Transfer batter to prepared loaf pan and sprinkle additional rolled oats on top.
- Bake 40-45 minutes, until golden brown and a toothpick comes out clean.
- Allow loaf to cool in the pan for 10-20 minutes. Transfer to a wire rack and allow to cool completely before slicing and enjoying!
- Store in an airtight container or zip-top bag with as much air removed as possible. Safe to store in pantry/on countertop at room temperature, or store in the fridge for maximum freshness.
Storage:
- Store in a zip-top bag or airtight container at room temperature for 5-7 days (or longer). In hotter or more humid climates, you may want to store in an airtight container in the fridge.
- I have not personally tried freezing this recipe, but I think it should freeze and thaw just fine! Simply store cut slices/loaf in an airtight container in the freezer.
158 Comments on “Gluten Free Honey Oat Bread Recipe Without Yeast”
Hi,
Thank you so much for the recepy I appreciate your enthusiasm and I can’t wait to to bake my own oatmeal bread.
Best regard
Mickey
Hi Mickey, so glad that you enjoy the recipe! Thanks so much for giving it a try, we appreciate you being here 🙂
Which oil is a good replacement for coconut oil? My grandaughter is allergic to coconut.
Hi Daisy, a few other people have made this recipe with substitutes for the coconut oil: light olive oil and/or sunflower oil seem to have worked out well for them!
If you can find cocoa (cacao) butter, it is a solid fat like coconut oil. The neat thing about cocoa butter is that it has a hint of chocolate aroma
Great suggestion, Vivian! 🙂
Hi, can I use 1 flaxseed egg as a replacement to egg?
Hi there, we haven’t personally tried making this recipe with a flaxseed egg as a replacement, so I can’t say for sure how it would turn out. It might work, but you’d have to be willing to experiment a bit to find out! However, we have heard from someone else who used applesauce to replace the egg, and they said it turned out great! 🙂
I followed your recipe to a tee but I had the same problem as some of the others. It took forever to cook through and it resembled more a cake than bread. Taste was good but it crumbled and it was very greasy and gummy. Any advice?
Thanks,
Hi Nora, I’m sorry to hear that this recipe isn’t turning out as expected. Gluten free bread recipes can be tricky – they do take awhile to cook, and the texture will be a bit different from a typical, glutinous bread.
If it’s turning out gummy in the middle, it can be helpful to bake the bread for a bit longer. Or, consider covering your bread with a foil tent for for the first half of the bake time – this can help the heat to penetrate through to the middle of the bread so it cooks through more evenly.
Another factor to consider is allowing the bread to cool completely before removing it from the pan. (In case you didn’t the first time around.) We’ve also heard from someone else who had issues with crumbling – they refrigerated their loaf for a few hours, then said they were able to slice it easily without it falling apart! Hope this can help 🙂
This looks amazing and I would like to try it, but I don’t have any yogurt. What would be a good substitute for it?
Hi there! Unfortunately we haven’t tried making this recipe with a substitute for yogurt, so I can’t speak to what your best option would be. Also, like most gluten free baking recipes, substitutions can be tricky and don’t always work out as expected!
That being said, in general, the yogurt is acting as a fat substitute and providing moisture. In other baking recipes, some possible substitutions would be using applesauce, mashed banana, or even pumpkin puree instead. Or, potentially increasing the number of eggs (although I’m more hesitant about doing so in this recipe…)
I wish I could be more helpful! If you’re willing to do some experimenting to see how it turns out with applesauce or mashed banana, those would be my best suggestion. Just prepare for some added sweetness to your bread!
https://mindovermunch.com/blog/healthy-baking-substitutions/
In an effort to cook using more natural ingredients, I came across this recipe and prepared it for today’s dinner. The bread was GREAT. Actually, my wife asked me to make more loafs for the week- no problem, besides I love to cook, I also loved this bread… not to mention, wife is happy-life is happy :). Thank you for the recipe!!!
That’s fantastic! So happy to know that this recipe turned out well and that both you and the wife are enjoying it 🙂 thanks so much for giving it a try!
Hi, me again. I put mine in the refrigerator for a few hours and they I can slice it and Eat it without falling apart
🙂 🙂 Thanks so much for trying out the recipe and letting us know how it turned out!
This bread tasted delicious. My bread had the same issues as others. It crumbles apart. I followed your instructions to a T. I used agave instead of honey and I used quick oats. It was a little sticky. It came off on the knife. Not sure if it need more time to cook. I cooked it in a electrical stove, in a glass bread pan and at 350 for 45 minutes. Do you have any suggestions that could make this my go to bread? I am going to try your almond flour bread next to see if I have better results. My kids still loved this It was a perfect slice until they picked it up it would fall apart. We want bread that we can enjoy on sandwiches.
Hi Whitney, so glad to know that you enjoyed the bread, but I’m sorry to hear you’re having issues with it crumbling apart! Gluten free breads can be tricky. If it’s turning out sticky in the middle, it can be helpful to bake the bread for a bit longer, yes. Also consider covering your bread with a foil tent for for the first half of the bake time – this can help the heat to penetrate through to the middle of the bread.
Another factor to consider is allowing the bread to cool completely before removing it from the pan. (In case you didn’t the first time around.) Your instinct to put it in the fridge is a smart one, that’s a great way to help this gluten free bread’s texture! Happy to know that that seemed to fix the problem, and I do highly recommend trying out the almond flour bread 🙂 (It’s my favorite of them all!)
Wow,wow,wow. Gorgeous. Just put myself on a liver detox so no cakes, biscuits, sugar, fat. I found this recipe for a sweetish bread and I had all the ingredients. Just changed coconut oil to sunflower oil. It was perfect. So simple to make (ground my own rolled oats to flour) No uncooked lumps, not crumbly. Perfect with butter (for husband) or plain almost like a scone.
Thank you. Will be reading more of your recipes.
Hi Brenda, so glad to know that you enjoyed this recipe and that it worked with sunflower oil! Thanks for giving it a try 🙂 happy to have you here!
THANK YOU from the bottom of my <3. I haven't been able to get my hands on GF bread due to the limited supply during this quarantine, so I haven't tasted bread in a long time. I thought I was screwed because I didn't have all the (100) ingredients needed to make your typical GF loaf, but then I came across your recipe. The only substitution I had to make was using maple syrup instead of honey, since I was all out. I already added this to my recipe box and am so grateful to you for this! All the best during these uncertain times, thanks again!
You’re so welcome, Laura! Thank YOU for giving the recipe a try. We’re so happy to know that it turned out well for you 🙂 take care!
Best oat bread ever! My tummy and tastebuds look forward to this every morning 🙂
Thanks for trying out the recipe, Gemma! So glad to hear that you’re enjoying this oat bread 🙂
Hello! Can I line with par Gabe to stead of spraying and using foil? In shelter in place no foil at this time! Thanks:)
Hi there! You can line your pan with parchment paper if you have it, or just spray it down well with cooking spray to grease the pan 🙂
Delicious! Thank you for the recipe! I used regular milk to give it a bit more sweetness and I didn’t have coconut oil so I used olive oil instead. I made this recipe since I have been in quarantine over a month due to the coronavirus and can’t go out to the store to buy flour so I am using the oats I have.
So glad you enjoyed 🙂 thanks for giving it a try! It’s wonderful to know that this recipe works with regular milk and olive oil, always best to make use of what you like and what you have on hand. Sending good thoughts and energy your way in this difficult time! <3
I wanted to make this bread but I am a bit confused. The rolled oat for the wet ingredieant in your recipe; is that cooked oat?
Hi there, the rolled oats listed in the recipe are all raw, uncooked oats! You simply mix the raw oats in with the oil, yogurt, eggs, and honey. They should not be cooked.
Hi, the Gluten Free Honey Oat Bread Recipe Without Yeast is very useful
Fantastic! So glad it worked well 🙂
does the oats have to be gluten free for this or any kind of oats
Any oats will work in this recipe! Just be sure to use certified gluten free oats if you have a gluten sensitivity or allergy.
For the benefit of other readers, I highly recommend only using organic oats. Regular oats contain glyphosphate. Research yourself if you have doubts. I learned about the use of glyphosphate on an oat milk recipe blog post.
Say, could you tell me how to make this in my bread machine? Will this recipe work in a bread machine? It looks yummy! We are gluten free and my little girl seems to get stomach upset from rice flour. Oat flour bread might be better tolerated. Wish us luck as she’s missing turkey sandwiches something awful
Thanks in advance
Hi TJ! Unfortunately we haven’t tried this recipe in a bread machine so we can’t say for sure how it would turn out, or how you’d have to adjust the cook time/temp in order to bake it in your machine. So sorry I can’t be more helpful!
I recently tried this in a Regal Kitchen Pro Model #K6743 bread machine and the bread was a tad bit drier than baking in the oven, but overall still good. I used the same ingredients and amounts called for in the recipe.
Forgot to mention…I use ghee instead of coconut oil.
Excellent, thank you Kurt!
Hi Kurt, thank you for trying out our GF honey oat bread recipe and sharing your experience here! It’s great to know this recipe worked in your bread machine – surely that will be helpful information for others in this community 🙂
Hello! Thank you for this recipe. I don’t cook with coconut oil and was wondering- do you melt it first or use it solid? Thanks so much!
Hi there, Julie! When we made this recipe we used melted coconut oil, yes. Would love to know how the recipe turns out whenever you give it a try 🙂
Is the honey necessary?
Hi Susan, the honey adds some sweetness to the recipe but also adds some necessary stickiness and viscosity. While you could possibly try making the recipe with a different sticky sweetener (i.e. maple syrup or agave), we wouldn’t recommend omitting the honey altogether at risk of changing the texture/chemistry of this bread.
Substituted Apple sauce for the egg turned at great
That’s great to know! So glad it turned out well, thanks for trying the recipe 🙂
The bread is so delicious! I love the slightly sweet quality and the crumbly texture. But something didn’t work right and I’m hoping you can help.
After I cooled the bread and cut into it I noticed a thin layer at the bottom of the loaf – about 1/4 inch – that looked very gummy. I also noticed that pieces of dough (kind of orzo shaped) rolled off the bread when I tried to slice it. So every time I cut through the loaf I had to wipe away pieces of uncooked dough.
I made my own oat flour from steel cut oats. Are those the wrong kind of oats to use? I did sift the flour but I may not have ground the oats fine enough. I also used a hand mixer (as suggested) for the wet ingredients. So I thought I’d mixed everything well. And I tried not to over-mix when I added the dry and wet ingredients together. Any idea what I did wrong?
Despite the gumminess and uncooked pieces, the bread tasted wonderful. But it had no stability. I warmed it in the toaster oven and it would fall apart when I tried to take it out. I had to eat it with a fork because it wouldn’t hold together. But so, so tasty.
Hi Nanette, thanks so much for trying out the recipe and giving your feedback! Happy to hear that it was tasty, but so sorry it didn’t turn out quite right.
It’s hard to say what exactly went wrong – baking recipes can be tricky, and every oven is a bit different. Using the hand mixer is definitely crucial for this recipe, but I do think you may be onto something with the flour.
Those orzo-shaped pieces of dough that were rolling off may indeed be due to your flour having a slightly thicker or more particulate texture. Steel cut oats may not be the best choice for homemade oat flour for a bread recipe like this, since you want the flour light, fine, and fluffy!
Our best recommendation, should you try this recipe again, would be to make oat flour using rolled or quick cooking oats, and sift it well. Or, if you’re able, use a storebought oat flour for the finest texture. And, another tactic to consider is baking your bread a few minute longer to see if that helps, and test it with a toothpick before removing from the oven.
I hope these ideas help! Let us know how it goes should you try it out again 🙂
Hello.
I was wondering if it would be possible to substitute another type of oil for the coconut oil?
I’m out of coconut oil at the moment, but I do have a bottle of an olive/canola/grapeseed oil mix.
Would that work in a pinch?
Hi there! Coconut oil is a bit different that other oils – it’s more like butter in the way that it’s a solid at room temperature, and becomes a liquid when heated. That being said, its texture & properties have an important role in baking recipes, so we can’t say for sure how this bread would turn out using a different oil blend like you described! You could certainly give it a try, though you may have to adjust the ingredients a bit to get it to work just right. So sorry we can’t be more specific or helpful – baking recipes are tricky!!
For the benefit of others, ghee might be an acceptable replacement for virgin coconut oil since ghee is also solid at room temperature.
Another helpful suggestion, Kurt! We haven’t personally tried making this gluten free honey oat bread with ghee, so we can’t speak to exactly how it would turn out. Yes, like coconut oil and butter, ghee is also solid at room temperature, so it may function similarly in this recipe. However, the flavor of ghee can be a bit more potent than coconut oil, so just be prepared that the flavor may come through in your bread! 🙂
Hi, the recipe says to bake it for 45 min but my bread was still pretty raw in the middle after 45 min? I have a gas oven, and wonder if that may be the problem? Also, when mixing the wet ingredients should I use an electric hand mix, as I used just and ordinary whisk ? The flavour was lovely but the colour and texture did not resemble your bread ( as I had to leave it in for longer to cook in the middle) . Thank you .
Hi there Dee, so sorry this recipe didn’t turn out as anticipated. Although our bread recipes are often works in progress, we haven’t gotten much feedback about the bake time being an issue for this recipe – the gas oven could indeed be part of the problem! I personally have a gas oven (Hi, I’m Nadia, Alyssia’s sister) and I find that baking recipes and baked goods often need to be baked for a much longer time, or at a higher temperature.
It’s tough to say why the color and texture turned out differently. It could be due to a difference in the ingredients, and certainly it would be affected by how long your bread ended up needing to bake in your oven as you mentioned. As for mixing the wet ingredients, you absolutely can whisk them together by hand, but we do recommend using an electric hand mixer if you have one for the best, fluffiest results!
I hope this is helpful 🙂 thanks so much for trying the recipe!
What could I use instead of the yogurt, to make the bread dairy free?
Unfortunately we don’t have a suitable substitute for the yogurt in this recipe – although you could try using a non-dairy yogurt option like coconut yogurt or almond milk yogurt!
Thank you for the recipe..it turned out perfect..My family lives it!!!
So glad to hear that it turned out well! Thanks so much for giving the recipe a try 🙂
Hello, I am wondering if where you call for 1 cup rolled oats, if quick oats can be used?
Hi there, we haven’t personally tried the recipe using quick oats instead of rolled, but it should work just fine. The texture may just be slightly different!
Can brown sugar be substituted for the honey and what will happen if the yogurt was omitted
Hi there, the yogurt in this recipe is important for the texture of the bread, and for the chemistry of the recipe to help the bread to rise. Not sure it would work without it! And while you could possibly use brown sugar instead of honey, we wouldn’t recommend substituting a sticky sweetener for a granulated sweetener – again, at risk of changing the texture/chemistry.
Hi may I ask if it’s possible to omit yoghurt and replace with another more non dairy milk or more eggs?
Hi there! We haven’t personally tried this recipe by substituting for the yogurt, so we can’t say for sure how it would work. Baking is a delicate science! My best recommendation would be to try substituting for the yogurt with a non-dairy yogurt, like coconut yogurt or almond milk yogurt – preferably a non-dairy yogurt that’s a bit thicker/not-so-runny in texture! 🙂
I need to use an egg substitute…what do you recommend?
Unfortunately we haven’t tried this recipe with an egg substitute so I can’t say for sure what – if anything – would work. My apologies! You could try our gluten free vegan bread recipe though if you’re interested
https://mindovermunch.com/recipes/vegan-gluten-free-bread/
By the way i followed the recipe exactly and used Bob’s Red Mill Rolled Oats. I used my food processor to grind my own oat flour. Worked very well. Sliced perfectly once cool. What is the best way to store this bread?
This bread is best stored in an airtight container – either a reusable glass/plastic container, or a zip-top bag with as much air as possible removed before sealing. You can store this bread at room temperature, although I personally prefer to store it in the fridge for maximum freshness! It all depends on where you live, the heat/humidity levels, etc. 🙂
I’m almost out of my Schar’s GF bread so I thought I’d give this recipe a try. It turned out PERFECTLY. Very easy to make, too. If you’re a Weight Watchers member each slice is 6 SP if you slice the loaf into 14 pieces. Kind of high, but I’ll do without my chips to eat a slice of this with my turkey for lunch. Thank you so much for this recipe. This is the first time I’ve ever made bread and it’s a success!
AMAZING I’m so glad to hear that the recipe turned out well and you’re enjoying it! Thanks for giving it a try 🙂
so i did it as the recipe instructs and it turned out crumbly, found it difficult to slice even though i put it in the fridge to firm and used a bread knife. im trying to figure out what i did wrong because it tastes very nice! and im surprised by how thin the slices are in the video. can you please let me know if you pack the oats in the cup when you measure it? because i didnt do that.
Hi, thanks so much for trying the recipe! I’m sorry to hear it didn’t work out as expected, gluten free breads & baking can be pretty tricky. Of course, how your bread turns out will depend on the process of what you did & which specific ingredients you might’ve used to make it, but I can offer some tips.
When we made this recipe, we used a pre-made oat flour from Bob’s Red Mill, and measured 2 1/3 cups somewhat packed.
If you’re making homemade oat flour (blending up oats to make your own oat flour), you may need MORE than 2 1/3 cups oats to make your flour. The best option is to blend up your oats (maybe 2 1/2 to 2 3/4 cups, to be safe) and then SIFT your flour – this will give it a lighter, finer texture and help the bread hold together. Finally, after blending your oats and sifting your flour, THEN measure out the 2 1/3 cups of oat flour that the recipe calls for.
Another tip, when combining the wet mixture with oats, yogurt, egg, and honey, I recommend using a hand mixer if you have one, just to get everything nice and integrated. Crumbly bread may be a result of those wet ingredients not distributing evenly!
But, most important is making sure that you don’t OVERmix when you add the dry mixture to the wet. You do want your wet mixture well-integrated before the dry goes in, then when you add the dry mixture into the wet, it only needs a very BRIEF mix to get everything combined. Mixing too much or for too long might result in a less fluffy/more dense texture, which turns out crumbly when sliced.
Also, it could be an issue with the bake time/temp, depending on your oven and where you live – sometimes overcooked bread turns out crumbly! I find it’s always a good idea to monitor the oven a bit when I’m making a new recipe and check for doneness intermittently (especially when it’s a bread or baked good).
Did you make any ingredients substitutions to the recipe? Or could any of these tips apply to help you the next time around? Please let me know! 🙂
I tried it without the egg and the dough was too dry. I suggest you try my Honey Wheat Bread, which is very similar (
This gluten free bread recipe definitely turns out best when made with the egg and the yogurt! Unfortunately, the egg is a tricky ingredient to omit or substitute for here without changing the texture of the bread. In baking recipes like this, there’s some chemistry at work so leaving out even one ingredient can make a big difference!
We have 3 gluten free bread recipes that are all delicious but they all involve eggs. But we also have a gluten free vegan bread recipe that’s totally egg-free if you’re interested in giving that a try!
https://mindovermunch.com/recipes/vegan-gluten-free-bread/
Is there any substitutes for the yoghurt
Unfortunately we’ve only made this recipe with plain yogurt, so we can’t be sure how any substitutes might affect the texture or taste of this recipe! If you’re looking for a dairy-free option and willing to experiment, a plain unsweetened non-dairy yogurt like almond milk yogurt or coconut milk yogurt might work instead. You’d have to test it out and see!
Hello! Just had a delicious slice of your awesome Gluten Free Honey Oat Bread ! Followed the recipe as written, including making oat flour from oats and then sifting, and the bread was fluffy, moist and perfect. First time trying a gluten free bread and am now a fan! Thank you for the great recipe, so glad I tried it !! 🙂
YAY so glad that the recipe turned out well for you! Thank you so much for giving it a try and for sharing the awesome feedback 🙂
Thanks for the recipe, it turned out just the way it “should”. The honey does complement nicely. I added some diced dates and tea spoon of cinnamon. I would of added raisins but I was doing it for a teenager. Crumbleness might be the overmixing factor for sure. I took your advice and just mixed till all moist. Good to know there are easy machine free recipes out there. More space in the kitchen 😉 Thanks.
🙂 🙂 🙂
Thanks for the recipe, it turned out just the way it “should”. The honey does complement nicely. I added some diced dates and tea spoon of cinnamon. I would of added raisins but I was doing it for a teenager. Crumbleness might be the overmixing factor for sure. I took your advice and just mixed till all moist. Thanks.
I’m so glad to hear that Mehmet 🙂 thank you for trying out the recipe!!
There’s a fine line between perfectly-mixed and over-mixed unfortunately… I’ve definitely struggled with that in making homemade bread recipe, but it’s gotten easier to gauge as I’ve done it more!
Hi, I posted comments with questions but it’s not here. It said it was being reviewed. Any chance of help with my questions, this is the 4th time over contacted you (others were emails too site).
Hi there! My apologies for the late response on your previous comment, the past week I was taking a short hiatus from work and I did not have a chance to respond until today. The only comment that I see from you is from April 14 2021, to which I’ve just replied. If you have additional questions about this gluten free honey oat bread recipe please feel free to reply to that or this comment, and I will do my best to help!
Hi!
🙂
Hi! Mine had a very tasty flavor, but didn’t turn out quite as fluffy as yours – any tips? Also, what type of plain yogurt did you use – was there a specific percentage of milk fat? Was it dairy free? Thanks!
Hi Marisa, thanks so much for trying out the recipe! Glad it turned out tasty 🙂
In terms of fluffiness, my best tips would be using a hand mixer if you have one, and most important is making sure that you don’t OVERmix when you add the dry mixture to the wet. You want the wet mixture well-integrated before the dry goes in, then when you add the dry, just a very brief mix to get everything combined – mixing for too long might result in a less fluffy/more dense texture.
And the yogurt I used was just a plain nonfat dairy yogurt, whole milk yogurt should also work just fine!
hello , I tried this recipe today but I couldn’t cut it in slices ( even if it was cold ) because the bread was crumbling. Do you have any advice please?
thank you for your help.
Hi, thanks so much for trying the recipe – I’m so sorry that it didn’t work out on the first go! Gluten free breads and baking in general can be pretty tricky.
I’d have to know more about the process of what you did and which specific ingredients you might’ve used to make it, but I can offer some tips.
If you’re using homemade oat flour (as in, blending up oats to make your own oat flour), I highly recommend sifting your flour first! This will give it a lighter, finer texture and help the bread hold together.
Also, when combining the wet mixture with oats, yogurt, egg, and honey, I recommend using a hand mixer if you have one, just to get everything nice and integrated. Crumbly bread may be a result of those wet ingredients not distributing evenly!
But, most important is making sure that you don’t OVERmix when you add the dry mixture to the wet. You do want your wet mixture well-integrated before the dry goes in, then when you add the dry mixture into the wet, it only needs a very BRIEF mix to get everything combined. Mixing too much or for too long might result in a less fluffy/more dense texture, which turns out crumbly when sliced.
Also, it could be an issue with the bake time/temp, depending on your oven and where you live – sometimes overcooked bread turns out crumbly!
Did you make any ingredients substitutions to the recipe? Or could any of these tips apply to help you the next time around? Please let me know! 🙂