Gluten-Free Homemade Oats Bread
Discover the ultimate recipe for Gluten-Free Homemade Oats Bread, a hearty and nutritious loaf perfect for any time of the day! Made with wholesome gluten-free rolled oats and all-purpose flour, this bread has a wonderfully nutty flavor balanced by the natural sweetness of honey. Psyllium husk powder adds structure and ensures a moist, tender crumb, while sunflower seeds lend a delightful crunch to every bite. This easy recipe comes together in just 20 minutes of prep time and is oven-ready for a perfect golden bake. Enjoy it as a base for avocado toast, sandwich bread, or simply on its own with a smear of butter. Ideal for those following a gluten-free lifestyle, this homemade bread is both satisfying and versatile. Bake a loaf today and elevate your gluten-free baking game!
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Recipe Information
Ingredients
- 200 grams Gluten-free rolled oats
- 200 grams Gluten-free all-purpose flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 2 tablespoons Honey
- 3 large Eggs
- 240 milliliters Unsweetened almond milk
- 60 milliliters Olive oil
- 1 tablespoon Apple cider vinegar
- 50 grams Sunflower seeds
Instructions
Preheat your oven to 350°F (175°C). Grease a loaf pan with a bit of olive oil or line it with parchment paper.
In a blender or food processor, pulse the gluten-free rolled oats until they are finely ground into a flour-like consistency.
In a large bowl, combine the ground oats, gluten-free all-purpose flour, psyllium husk powder, baking powder, baking soda, and salt. Stir well to ensure everything is evenly distributed.
In another bowl, whisk together the honey, eggs, almond milk, olive oil, and apple cider vinegar until thoroughly mixed.
Pour the wet ingredients into the dry ingredients and mix until a thick, sticky batter forms. Then, fold in the sunflower seeds.
Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
Sprinkle a handful of extra sunflower seeds on top for garnish, if desired.
Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Store any leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 22.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4268 mg | 186% | |
| Total Carbohydrate | 382.4 g | 139% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 42.0 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 711 mg | 55% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
