Gluten-free Honey Oat Bread

We have quite a number of Sisters in the Convent who have celiac-sprue or gluten allergies. Buying gluten free bread can be extremely expensive and well, frankly, you might as well be eating cardboard! We have wanted to find a recipe for quite a while that is healthy, inexpensive to make and tastes like real homemade bread. This recipe fits the bill. It’s high in fiber from the oat content, easy to make and tastes wonderful! It’s especially lovely toasted with butter and jam. Most oats are gluten free — check the label to be sure. The only reason they wouldn’t be is if they are manufactured in a factory where they also make products with gluten. We are so fortunate to have a company that supplies us with oats, so this bread costs literally nothing to make. You can find xanthum gum in the health food aisle of the supermarket — don’t leave it out — it’s an “all natural” emulsifier and you need it as a binding agent when baking without gluten.

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Gluten-free Honey Oat Bread
SERVINGS
2loaves
CHANGE SERVING SIZE
loaves
COOK TIME
45minutes
PREP TIME
20-30minutes
READY IN
2hours

Ingredients

Instructions

  1. Sprinkle the yeast over the hot tap water in the bowl of a standing mixer and let sit for a few minutes, until the yeast is active and bubbles start to form on the surface.
  2. If you're using whole oats, blend them in a food processor or blender until they're pretty fine (as fine as you can get them) to make the oat flour.
  3. Once the yeast is active, add the oil, honey, corn starch, white rice flour, xanthan gum, and oat flour to the mixer and beat until combined.
  4. Add the salt and eggs and beat for a few minutes until fluffy.
  5. Pour into two well greased 9 inch loaf pans and allow to rise for about 45 minutes until doubled (only fill the loaf pans about 2/3 - 3/4 full - any excess can fill up a smaller loaf pan). Sprinkle the top of the loaves with some oats.
  6. Preheat the oven to 350ºF. Once the loaves have risen, cut a few slits in the top with a serrated knife.
  7. Bake for about 45 minutes. Allow to cool before slicing.

31 thoughts on “Gluten-free Honey Oat Bread

  1. How many eggs do you use? I estimated 6 large eggs because of my other gf bread recipe. However, it did not pour into the loaf pans. It was very thick. Also, did you use dry yeast?

  2. This makes us so happy to hear. We spent an afternoon testing different gluten free bread recipes in the convent, and this is one of two that we really loved – mostly because of the oats involved. It’s so healthy and not alot of work. You can make a big batch at once and freeze the loaves – works great! Thank you for sharing! Sr.Estelle

  3. Hello,
    If using pre ground oat flour instead of grinding the oat. How many cups of flour would the recipe need?

    Thank you

  4. Thank you for this! So happy! Next time I’m going to add cinnamon, raisins and walnuts and see how that works too😍

  5. Can I substitute 1/4 C of yeast with baking soda and lemon juice? If yes, how many teaspoons of yeast is a 1/4 C?

    Also I like to substitute xanthan gum with ground flaxseed, can I use the same amount 4tsp?

    Thanks

  6. Sorry if this is long. You’ll appreciate it.
    This recipe has solved a Halachic (Jewish law) problem for observant Jews with celiac.
    The problem is as follows:
    Whereas during the week (six days other than the Sabbath), there is no obligation to eat bread, the blessing upon which is HaMotzei (see https://www.ou.org/torah/halacha/halacha-lmaaseh/hamotzi/), the Sabbath obliges one to make the blessing over bread. Bread, according to Halacha (Jewish law) is only that which is made from five types of grain: wheat, barley, rye, spelt and oats. Of those five, the only one which can be eaten by those with celiac is oats.
    I searched far and wide for a recipe for oat bread upon which I could make the blessing over bread (again, see https://www.ou.org/torah/halacha/halacha-lmaaseh/hamotzi/). With all the myriad recipes for GF bread, I had no success until I found this post.
    Thank you.
    I was born and raised in America until I made Aliyah (lit: “going up”) to Israel in 1970. Feel free to contact me at [email protected]

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