Gluten-Free Honey Oat Bread for Sandwiches

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If you're looking for a gluten-free bread with oat flour, you've found it! I've created this gluten-free honey oat bread recipe using my gluten-free bread flour which contains 30% oat flour by mass. Additionally, this recipe also uses certified gluten-free rolled oats, and let me tell you... the honey-oat flavors are fantastic! It's slightly sweet, but not overwhelmingly so; it's by no means a dessert bread. It makes great sandwiches that hold together, perfect for school lunches. It's easily customizable so it can be baked dairy-free.

Once you have all the ingredients, it's also a very quick beginner-friendly recipe. Everything goes in the stand mixer to create a batter, which is then poured into a bread pan and left to rise about 50%. Bake, cool, and voila: quick and easy sandwich bread!

several sliced of bread on a cooling rack next to a bowl of honey

This is a great gluten-free bread with oat flour that you can add to your baking routine for a more flavorful sandwich! You can also try my whole grain gluten-free bread, which is a similar process that yields a batter-style bread. Or, if you'd like to shape a swirl bread, try my gluten-free raisin cinnamon swirl bread!

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Ingredients
Instructions
Substitutions
Equipment
Storage
Top tip
FAQ
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Gluten-Free Honey Oat Bread

Ingredients

You must use my gluten-free bread blend, which is formulated to really take advantage of the oven spring by utilizing highly water absorbent flours.

Next, be mindful of the oats you choose: they must be certified gluten-free! If you're baking for guests, check with them first that they can have oats, as celiac disease and oat intolerance is a common duo. Another recipe I love with certified gluten-free oats is my oatmeal raisin cookies!

Finally, eggs. I chose to use egg whites only because it adds hydration and structural proteins. Those proteins will help form a beautiful open crumb which I like. Using a whole egg will give you a tighter and denser crumb because of the fats in the yolk.

The rest of the ingredients are kitchen staples.

all the ingredients weighed and ready to bake gluten-free bread with oat flour, on the countertop

See recipe card for quantities.

Instructions

This is such a beginner-friendly recipe! Let's quickly get to it!

Mix all the dry ingredients together.
Add the liquid ingredients, minus the water.
Start mixing, using the bowl of a stand mixer fitted with the paddle attachment. Slowly add the water. Mix on medium speed for 6 minutes. Here's more information on the perfect water temperature to use in gluten-free bread.
Transfer the batter to a prepared loaf pan.
Gently pat down the top with wet hands.
Cover with plastic.
Let rise about 50%. How long it takes will vary on the temperature of the water used, and of your home. Don't let it rise more than that, it will be overproofed and have large holes when baked!
Add rolled oats, and score the dough.
Bake and FULLY cool before cutting.

9 process shots describing how to bake gluten-free bread with oat flour, on the countertop

Hint: A well hydrated dough like this one has one drawback: it can leave a "gummy" bottom. I always let my loaves cool outside of the bread pan in the turned off but still warm oven, for several hours, to encourage air circulation and evaporation under the loaf.

Substitutions

The allergens in this recipe are: milk, eggs.

Dairy-free - Use your favorite vegan butter instead of butter, easy!
Egg-free - You can try a flax or chia egg, but it may not give you the same high rise. The eggs are there for structure, and a loaf of bread is heavy, meaning gravity works against the rise of the bread. Egg whites are the best at counteracting this. If you're looking for egg-free bread, try my gluten-free vegan sourdough!

Equipment

I strongly recommend using a stand mixer fitted with the paddle attachment. I also baked the bread in a pullman loaf pan. It's a 4 x 4 x 9 inch pan that is taller than other loaf pans, which supports the rise of batter gluten-free breads.

Storage

Store the bread at room temperature, under a tea towel or in a bread bag. It will be great untoasted on day 1, but beyond that, toasting is recommended, to freshen up the dough. It will be good on the counter for 3 days, and then I would freeze leftovers.

If you're the only gluten-free person in your household, you could also cut the bread (once fully cooled) and freeze individual slices.

a gluten-free honey oat bread loaf on a cooling rack, next to a bread knife, with several slices cut.

Top tip

It is SO important to let the bread fully cool before slicing. This allows for the abundance of water to fully evaporate. Cutting too early may yield a gummy bottom.

FAQ

Is honey oat bread gluten-free?

Unfortunately, no. If you buy honey oat bread at the store, the main ingredient is likely wheat flour. Always read the labels, and make sure as well that the oats used are certified gluten-free.

Can you write the recipe in volume measurements please?

I strongly encourage you to work in mass measurements for gluten-free bread baking, read why here! Different flours have different densities, and if you make any substitutions to my bread blend, you'll end up with different volume measurements. A scale is roughly ~$10 and so worth the investment for gluten-free bread baking. All the non-bread recipes on this site include tentative volume conversions though!

Looking for other bread recipes?