Gluten-free Vegan Oat Bread (Yeast & Potato-free)

Gluten-free Vegan Oat Bread (Yeast & Potato-free)

Gluten Free Vegan Oat Bread contains no potato-based flours (such as arrowroot, tapioca or cassava), no yeast, no flax and no gums. This allergy-friendly bread is soft, rustic, easy to make and delicious.

Course Bread, Side Dish

Cuisine American

Keyword gluten free bread, oat bread, potato-free, vegan bread, yeast free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 200kcal

Author Megan

Cost $3-$7 (depending on sourcing of ingredients)

Equipment

hand held electric beaters or other electric mixer
bowl
oven

Ingredients

2 ¼ cups water (For Sourdough version, see recipe Notes: sub in ¼ cup minimum probiotic liquid.)
2 cups oat flour (220 grams)
1-1/4 cups psyllium husk whole , NOT powder: I recommend you specifically use the brand linked to here, to ensure recipe success. Other brands vary too much, and some readers have ended up with a dense loaf. (70 to 81 grams -- depending on variables; anywhere in there is fine)
1 cup white rice flour (150 grams); OR buckwheat flour or millet flour; or masa
1/4 cup coconut oil or butter, melted
3 Tablespoons maple syrup
2 Tablespoons apple cider vinegar , rice vinegar or lemon juice
1 Tablespoon baking powder (11 grams)
1 teaspoon baking soda (3 grams)
1 teaspoon sea salt (3 grams)

Instructions

Preheat oven to 375° Fahrenheit. Grease a loaf pan, or line with parchment paper, and set aside.
In a large bowl, combine the dry ingredients: oat flour, rice or buckwheat flour, psyllium husk, baking powder, baking soda and sea salt. Stir briefly to mix.
Pre-measure the liquid ingredients, so they're all ready (or combine them in a small bowl). Add the wet ingredients to dry ingredients: water, fat of choice, sweetener and vinegar. Use handheld beaters or other electric mixer to combine. Dough will be thin at first, but after mixing and sitting for a minute will become quite thick. Scoop into prepared loaf pan and shape to be slightly mounded in the center.
Wet your fingers or the back of a spoon with water to rub and smooth the top surface. If you wish, dust with sesame seeds.
Bake in preheated oven 50 to 60 minutes. To check for doneness, you may turn the loaf pan upside down to gently dump out the loaf, and give the bottom a light thump with your fist. The inside should sound hollow. Allow to cool on a rack for about 30 minutes before slicing.
Store in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days. To freeze, you may wish to slice the bread first, to easily break off individual servings. Freeze for up to 3 months.

Notes

How to make Sourdough Gluten-free Vegan Oat Bread

Use probiotic living sauerkraut juice (or the probiotic liquid from another fermented vegetable) OR probiotic whey to make this recipe.

Proceed with the above recipe, as it is written, BUT sub 1/4 cup sauerkraut juice or whey for 1/4 cup of the water.
When choosing between white rice flour, buckwheat flour and millet flour, use at least 1/4 cup buckwheat flour for the gentlest digestion of the loaf.
After your loaf is formed in the pan, cover it with a damp dish towel or wax cloth. Place in a warm location for 4 to 8 hours, or overnight.
Preheat oven, and bake as the above recipe describes.

Other probiotic liquids: You may also use kombucha or water kefir.

Nutrition