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.
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).
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.
- 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
Loaded with chewy rolled oats and using wholegrain gluten free flours, this wholesome bread is a family favorite!
- 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
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!
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