Finding a great tasting gluten free yeast free commercially made bread that fits all my other sensitivities has been impossible. It took me a week and three loaves of test bread but I finally perfected my yeast free oat bread recipe. Its mild flavor makes it the perfect sandwich bread. You can decrease the sweetness of the bread by decreasing the amount of agave or honey. In my test loaves, I liked the sweeter bread better than the more savory. This bread is easy to make, versatile to use, and very addictive. 🙂
1 1/2 cups oat flour
1 cup sweet sorghum flour
1/2 cup tapioca starch
2 Tbs chia seeds (or flax seeds)
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 cup water
2 Tbs agave nectar (or honey)
1 Tbs white vinegar
1/4 cup oats for topping (optional)
Preheat oven to 350* F. In a medium bowl, combine chia (or flax) seeds and water. Allow to sit for 10 to 15 minutes. In a large bowl, whisk together flours, baking powder, baking soda, and salt. In the bowl of water and seeds, add eggs, agave (or honey), and vinegar. Whisk together and slowly add the liquid to the dry ingredients, stirring as you go with a large spoon or an electric mixer on low. It will be more the consistency of a batter than a dough. Grease a large loaf pan and pour the batter into the pan. Sprinkle the top of the bread with the whole oats if desired. Bake for 35-40 minutes or until a skewer inserted in the center comes out clean. Allow to cool completely before removing from the pan.
Thanks so much for sharing this! My family LOVED the bread, and said it was the best bread I’ve ever made. It was pretty easy to make, and I’m glad it doesn’t have yeast in it for times when I don’t have any to use! I subbed tapioca for arrowroot starch, and sorghum for 1/2 sorghum 1/2 arrowhead mills gf flour blend (what I had on hand) and it turned out great still.
Thanks for the comment! I love to hear what other people think about my recipes. Great to know it met your family’s approval. 🙂 I just bought a bag of arrowroot starch to try in recipes so it’s nice to hear that it works well as a tapioca replacement.
Great bread! We made a couple of changes, including using 1/2 a cup of millet flour, no chia seeds and milk instead of water. Turned out fantastic! My daughter asked for thirds!
Excellent! So far this is my favorite bread recipe. The chia seeds are a gluten replacement (flax seeds can be used as well) and help it hold together a little more but it’s great to know the recipe works without it. 🙂
Can you use something instead of sorghum flour?
Any finely milled gluten free flour should work, though I don’t recommend nut flours. I like sorghum for its fine texture and slightly sweet flavor. I’ve used both quinoa and amaranth flours with success. They add a more nutty flavor but I’ve found quinoa flour has an unpleasant aftertaste to me.
is this bread low in calorie and can it be consumed when on an all oat and salad diet? thanks in advance for the feedback.
I haven’t run the recipe through a calorie counter but I suspect it’s on par with most homemade breads which aren’t exactly low in calories. With all the additional ingredients, you’d have to talk to your nutritionist or doctor to see if it’s safe for your specific diet requirements.
Is there any thing else that I can use instead of sorghum or millet. Would chick pea work?
I’ve made almond chickpea bread so chickpea flour should work in this recipe though I can’t vouch for the flavor. I’d try almond flour first or if you can eat other grains then amaranth or quinoa flour.
DoeS this have more of a texture of cornbread or sandwich bread? I am still on the search for gluten free yeast free sandwich bread. Thanks!
More like sandwich bread. Good luck in your quest. I’ve tested dozens of bread recipes trying to find that myself & never quite found one that was perfect only good enough.
Thanks! I am going to try it soon. My loaf pan is about 8.5×4.5 and 2 inches tall, is this big enough? Don’t want the batter to overflow! I usually only bake with 2 cups flour and it is large enough, but I notice this recipe uses 3 cups flour.
Just wanted to let you know I tried this and it was good and much more bread like than the other recipes I tried. It fit fine in my pan and didn’t overflow. Thanks for the recipe!
Excellent! Thanks for the feedback!
This looks delicious! Can’t wait to try. How do you normally store the bread? On the counter or in the fridge? Thank you. You are amazing.
Aw, thanks. Because there are no preservatives in the bread, I slice it then store it in the fridge or freezer.
Thank-you. This is really good and easy to make. As I am allergic to molds, I slice and freeze it immediately and then toast it, It becomes somewhat crumbly then, but I don’t care – I can have bread again! better than other recipes I’ve tried. Thanks again
You’re welcome! It’s good to hear how others like my recipes. Thank you for the great feedback. Happy baking!
May I ask whether this recipe might work using egg replacements such as a chia / flax egg since we are allergic to eggs?
It should, though I haven’t tried it. Since the recipe already contains chia/flax seeds only use two chia/flax “eggs” to keep the texture from getting too dense. Let me know how it works. Happy baking!
Hi there. Thanks for posting this recipe..! I’m excited to try it. I wanted to ask: do you think buckwheat flour could work instead of the sorghum? I’m trying to go as plastic free as I can and my store only sells sorghum flour in plastic bags. Thank you again!
Buckwheat flour has a stronger flavor than sorghum flour as well as very different fiber & protein profiles. It’d be more appropriate to use brown or white rice flour or amaranth flour in exchange for sorghum flour. If you still want to try buckwheat flour, then I recommend reducing the amount by at least 2 Tbs and increasing the liquid by the same amount. The bread will still be more dense than if you used something other than buckwheat flour.
Alright! I’m trying to make the bread as we speak…but I think I made a mistake somewhere. A knife is still coming out with a bit of batter after 45m in the oven. I used flax meal instead of flax seeds. Could that be it? I ground my own oat flour; that’s the other possible culprit, that it wasn’t ground finely enough. Thank you much for giving advice on this. ❤
How did it turn out? Both of those changes may have increased the baking time, though the flaxseed meal should improve the texture vs whole seeds.
*to compensate for the 2 tbsp extra liquid, I added in about 2-3 tbsp extra oat flour! If anyone wants to also add more sweetener.
50 minutes and it came out relatively clean! I’d really like to know what you think about flax meal v seeds, though, as I was a bit confused on that point. I went with what I know and used flax meal, which I’ve seen used as an egg replacer before.
That’s great to hear! Since creating this recipe, I’ve switched from whole flax or chia seeds to meal. I prefer the texture of the end product with meal vs seeds.
I didn’t have the chance to try a large piece last week — I took it to a meditation program for consumption; between it and my friends, it all disappeared!! They must have liked it. The little piece I tried didn’t taste sweet enough to me — but I have a sweet tooth. It was good with butter, I believe.
This week I used 4 tbsp maple syrup. Next week, I’ll try 4 tbsp agave syrup. I’ll report both results. I haven’t tried the bread made this week with maple yet (I’m giving it to a friend!)
Thank you very much again.
Fantastic! Thanks for reporting on your results & substitutions. That’s what crafty cooking is all about: adapting recipes to suit your specific needs & tastes.
Can i use white rice flour instead of sorghum or just more oat flour for the sorghum. Thanks
Either option should work. White rice flour will give you a more crumbly texture. You may also need to add a tablespoon or two of additional sweetener like honey or maple syrup since sorghum flour is sweeter than rice or oat flour.
Thank you so much for responding back to my email.
I will try this, as I also like sorghum, but don’t have any on hand at present. I might not increase the sweetener as I am trying to keep my weight in check. I’m hoping that won’t affect the final outcome of the bread?.
It shouldn’t. I prefer my breads to be more savory, but another commenter noted it needed a little more sweetness when they exchanged some of the flours. We all have different tastes, though.
Thanks again for responding so quickly.
Actually I am somewhat like yourself in that I don’t care for sweet bread as much either.
I usually read all the comments for a recipe …& now after reading some I see that you had already mentioned using white rice flour as a sub. Sorry about that..
Thanks for being so gracious as to answer my questions anyways.
Hope you have a great day! ☺
My pleasure! I don’t keep track of previous questions I’ve answered so don’t worry about it. ☺
I did make your recipe ….but used all oat flour for the oat & sorghum, everything else was the same.
This is one VERY delicious bread! Better tasting than ordinary bread anyday! It’s the best gluten free bread I have ever tasted so far.
However, unfortunately it was a bit too moist & dense, … still great tasting though. My fault, should have used white rice flour for the sorghum..Will eventually buy some sorghum flour.