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Honey Oat Bread – Gluten & Dairy Free Recipe

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3.8 from 4 reviews

This Honey Oat Bread is a wholesome, gluten and dairy free loaf made with finely ground oat flour, sweetened naturally with honey and moistened with unsweetened vanilla almond milk. Its tender crumb and subtle sweetness make it an ideal bread for breakfast or snacks, while its simple ingredients cater to those with dietary restrictions or anyone seeking a healthy, comforting homemade bread.

  • Total Time: 50 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 2.75 cups oat flour (finely ground from rolled oats)
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder

Wet Ingredients

  • ½ cup unsweetened vanilla almond milk
  • ½ cup honey
  • 2 large eggs

For Baking

  • Cooking oil spray
  • Rolled oats for decoration (optional)
  • Parchment paper (to line the bread pan)

Instructions

  1. Prepare Oven and Oat Flour: Preheat your oven to 350°F (177°C). Using a food processor, grind 3 cups of old fashioned rolled oats into a very fine oat flour. The goal is to produce 2.75 cups of oat flour, so adjust the amount as needed by grinding more oats. Grind for at least two minutes to ensure a fine texture. Alternatively, you may use store-bought fine oat flour.
  2. Mix Dry Ingredients: Add salt, baking soda, and baking powder to the freshly ground oat flour in the processor or a bowl and mix or process briefly for about 10 seconds to combine evenly.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the honey, eggs, and unsweetened vanilla almond milk until well combined and smooth.
  4. Combine Wet and Dry Mixtures: Add the oat flour mixture to the wet ingredients and stir until fully incorporated. The batter will be runny but should have some resistance. Allow the mixture to rest for five minutes to hydrate the oat flour.
  5. Prepare the Bread Pan: Cut a piece of parchment paper to fit the bottom of your bread pan ensuring it slightly overlaps the edges. Place it inside the pan. Spray the parchment paper and sides of the pan generously with cooking oil spray to prevent sticking.
  6. Fill the Pan and Add Oats: Pour the batter into the prepared bread pan. Optionally, sprinkle rolled oats over the top for decoration and texture.
  7. Bake the Bread: Place the bread pan on the middle rack of the oven, positioning it horizontally. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool Completely: Remove the bread from the oven and allow it to cool completely, ideally overnight. Cooling thoroughly improves the texture, reducing crumbliness common with oat flour breads.

Notes

  • Grinding your own oat flour ensures a fresh, fine texture but store-bought fine oat flour can be used for convenience.
  • Be sure not to underbake; the toothpick test is crucial since the bread can look done while still gummy inside.
  • Overnight cooling is key to help the bread hold together better and slice more easily as oat flour lacks gluten.
  • This bread is naturally gluten free if certified gluten free oats are used.
  • For added flavor, you can sprinkle cinnamon or mix-ins like nuts or seeds into the batter before baking.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/honey-oat-bread-gluten-and-dairy-free-recipe/