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Healthy Oat Flour Bread Recipe | Easy Gluten Free Homemade Bread Loaf

This easy gluten-free oat flour bread is tender, hearty, and perfect for toast or sandwiches. Simple ingredients and a quick-mix method make a reliable everyday loaf.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12 slices

Ingredients
  

Ingredients

  • 3 cups (315 g) oat flour
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 1 cup (240 g) plain Greek yogurt (2% or whole, or dairy-free yogurt)
  • 1/2 cup (120 ml) milk (dairy or unsweetened almond or oat milk)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup or honey (optional)
  • 1 teaspoon apple cider vinegar
  • 1–2 tablespoons rolled oats or mixed seeds for topping (optional)
  • Butter or oil for greasing the loaf pan

Instructions
 

Instructions

  • Preheat the oven to 350°F (175°C) and grease and line a 9×5-inch loaf pan with parchment, leaving overhang.
  • Whisk the oat flour, ground flaxseed, baking powder, baking soda, and salt in a large bowl until combined.
  • In a separate bowl, whisk the eggs until smooth, then whisk in the yogurt, milk, olive oil, maple syrup or honey if using, and apple cider vinegar until creamy.
  • Pour the wet ingredients into the dry ingredients and stir with a spatula until no dry streaks remain; the batter will be thick and scoopable.
  • Let the batter rest for 5 minutes to allow the oat flour to hydrate.
  • Scrape the batter into the prepared loaf pan, smooth the top, and sprinkle with rolled oats or seeds if desired.
  • Bake for 45–55 minutes until the top is golden and a toothpick comes out clean or an instant-read thermometer reads 200–205°F (93–96°C) in the center.
  • Cool the loaf in the pan for 10 minutes, then lift it out using the parchment and transfer to a rack.
  • Let the loaf cool for at least 1 hour before slicing to set the crumb and prevent crumbling.

Notes

For best texture, avoid slicing while warm. If using glass pan, bake a few minutes longer and check doneness. Batter should be thick and scoopable; add 1–2 tablespoons milk if too stiff, or 1–2 tablespoons oat flour if too runny and rest again. Store wrapped at room temperature 1–2 days, refrigerate slices up to 5 days, or freeze up to 3 months. Variations: fold in 1/3 cup mixed seeds; add garlic powder and chopped herbs; increase sweetener and add cinnamon; use dairy-free yogurt and plant milk; replace eggs with flax eggs for a denser loaf; swap 1/4 cup oat flour for protein powder and add extra milk if needed.