My quinoa tortillas and my vegan gluten-free bread were my first attempt at making healthy bread. Since then, I have become a huge fan of baking my own healthier bread. Making my oat flour is such a breeze that today, I decided to experiment in the kitchen to make healthy oat flour bread. This recipe is super simple, with no kneading and no yeast – a bit like for my 2-Ingredient Bread – and the texture is very crusty.
Why You Will Love This Bread
No eggs – most oat flour bread recipes call for eggs, this one doesn’t. No dairy – most recipes use yogurt, not this one! Gluten-Free Option Easy and healthy Tastes like rustic bread without the hassle of kneading
Ingredients and Substitutions
There’s nothing complicated about this bread, you need just 5 ingredients:
Oat Flour – Read how to make oat flour to make it yourself. All you need is a high-speed blender to pulse rolled oats into flour. My first tip is to fill the blender’s jug halfway, not to the top as it would become hard to blend, resulting in larger pieces of oats that make the oat flour inconsistent for baking. Also, for a gluten free oat flour bread, use certified gluten free oats. Baking Powder is your rising agent in this yeast-free bread recipe. Sparkling Water is my secret weapon to rise this no-knead, yeast-free oatmeal bread. Sparkling water is high in carbon dioxide, and when in contact with baking powder, it contributes to making bubbles, rising the bread. My tip is to use brands that have larger bubbles. Salt to add a light savory flavor to the bread. You can totally skip it if preferred. Plant-Based Milk – I like soy milk as it hydrates the oat flour and makes the bread less dry and moist in the center. This said, any non-dairy milk will work, including oat milk or almond milk.
Making the Oatmeal Bread
Expert Tips To Bake This Oat Bread
Cool Down In The Oven. Fifteen minutes of gentle cooling in the stopped oven with the door open allows the bread to slowly drop in temperature without a shock. This keeps the crumb moist and ensures a crusty bread crust. Cool Down Overnight. This bread is a bit fragile when you slice it, even more if it’s lukewarm. Be patient, let it cool down on a wire rack overnight. Slice with a Serrated Knife. This is a crusty rustic bread, it’s easier to slice with sharp serrated knife. Don’t use Baking Soda. I tried to use baking soda, half the amount of baking powder, but the crust turned greenish and the flavor was bitter. Don’t use a Food Processor to make Oat Flour. It won’t make fine flour simply because the power of food processors is lower than blenders. As a result, your batter won’t firm up well, and the bread will be gritty.
Serving Suggestions
This oatbread is perfect with sweet or savory toppings. For breakfast toast, or lunch sandwiches, try some of the following for best pairing.
Vegan Almond Ricotta Chia seed baby jam Date caramel Peanut butter or almond butter Avocado and raw veggies Tofu scramble
Watch How To Make It
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