oat flour bread

This oat flour pumpkin bread is made with just a few simple ingredients in only one bowl!  No refined flour (oat flour only), butter or dairy!

Oat Flour Pumpkin Bread

rolled oats ((2.75 cups oat flour))

pumpkin puree (not pumpkin pie filling)

Unsweetened Vanilla Almond Milk

honey

eggs

tsp nutmeg

cinnamon

allspice

salt

baking soda

baking powder

Preheat oven to 350F.

Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour.  You want to grind so that your oat flour is very fine.  (or you can purchase fine oat flour.)

In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.

Add nutmeg, cinnamon, allspice, salt, baking soda, and baking powder to oat flour.  Mix to combine evenly.

Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that&#x27;s okay.

Let the mixture sit for five minutes.

Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish but this may change cooking time.) The paper will wrinkle, this is the price we pay for easier clean up!

Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.

Bake for 40-45 minutes until inserted toothpick comes out clean.

Let cool COMPLETELY so it doesn&#x27;t crumble, but if you can&#x27;t wait that long it will still be delicious!

https://embed.mediavine.com/videos/thxo8fmzqv40bhwnksau

Pumpkin Oat Flour Bread

This healthy pumpkin bread is deliciously moist, and full of pumpkin flavor! Make this quick bread recipe in just 45 minutes, for a gluten free breakfast or snack! It's dairy free, too!

Healthy Pumpkin Bread (Gluten Free Quick Bread)

(92 grams) gluten free rolled oats (extra

Kosher salt

sugar

egg egg

non dairy milk of choice

pumpkin puree

Tablespoon molasses (optional)

vanilla extract

apple cider vinegar or lemon juice

Preheat oven to 350 F. Grease or line a bread pan. I used a smaller 8&#215;4 so that the bread would rise higher. A 9&#215;5 pan may also be used. See notes.

Place your oats in a blender or coffee grinder and blend until a fine flour is formed. Pour into a large bowl.

Next, add the gluten free flour, baking soda, and salt. Whisk/sift together until combined. Add the cinnamon and sugar. Mix again. Set aside.

In a small bowl, whisk together your egg and egg whites. Add in the milk and mix again, gently.

Combine the egg-milk batter in with the dry ingredients. Fold in the pumpkin puree, molasses, vanilla, and vinegar. Gently stir until batter is well combined.

Pour batter into a parchment paper lined (or well oiled) bread pan. Sprinkle a few tablespoons of rolled oats and nuts/seed on top.

Place in oven on center rack 350 F for about 30 minutes. After 30 minutes, rotate pan, cover with foil, and bake and addition 10-15 minutes or until center of the bread comes out clean with a toothpick.

Remove from oven and let cool for 15 minutes. Remove from pan and slice to serve. Or keep in fridge until ready to serve. Wrap in foil and keep in fridge or freezer.

I made this yesterday and it was a complete epic fail. It was complete mush. I followed the directions verbatim. Next time I won't make a recipe until at least ONE of the reviews are from someone who's actually made it.

This is SO delicious! I used 3 egg whites and it came out perfectly!

There is so much to love about this bread! Absolutely delicious and really easy to make. The whole family enjoyed it!

I loved it! So easy to make and so delish!

Oat Flour Bread recipe requires no flour, yeast, or kneading to make delicious homemade gluten-free bread using 100% oats! Enjoy the taste of old-fashioned oatmeal bread in a fraction of the time using only a blender!

Fluffiest Oat Flour Bread (5 Minute Recipe)

flour

(11 g) psyllium husk powder

(184 g) plain yogurt

(184 g) milk ((or non-dairy milk))

(85 g) honey

(104 g) old fashioned rolled oats ((use certified gluten free oats))

Preheat the oven to 350ºF. Liberally grease a 8X4&quot; loaf pan using non-stick cooking spray. Set aside.

Make the oat flour by placing 2 ½ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds - 1 minute.

To the oat flour add the psyllium husk powder, baking powder, baking soda, salt, yogurt, milk, eggs, oil, and honey. Blend well, scraping down the sides halfway through. The batter will be thin.

Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.

Pour the batter into the prepared loaf pan. If desired, sprinkle additional oats on top before baking.

Bake for 50-55 minutes, rotating pan and loosely tenting foil over the top halfway through. For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. If you don&#039;t have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.

Cool in the pan for 10 minutes before removing to a wire rack to cool completely. For best slicing, allow the bread to cool at least 30 minutes first.

Thank you so much! Have tried to eliminate wheat but oat flour bread is so expensive now. I had no problems at all with this recipe and even my husband loved the taste. Again, thanks!

This bread is AMAZING!! It rose beautifully and looked artisan quality. I made it in my narrow gluten free metal tins which helped the bread rise nicely. I am so pleased with the ease of making this bread, and the vitamix made the process a breeze. Thank you for sharing this true gem of a recipe!

Excellent in taste, texture, and ease in putting ingredients together.
Directions are clear.  One of the things I so appreciate about Melissa's recipes is that the quantities are embedded in the directions.  Thank you, Melissa for all your hard work and dedication in creating these awesome recipes for us gluten-free folks.

This is the best gluten free bread recipe that I have tried.  I baked it this afternoon using cashew milk and using the unsweetened applesauce as a substitute for the yogurt.  I did include the psyllium husk powder.  It turned out beautifully.  So far I've tested it as a snack and as a sandwich with chicken salad, and I've been very satisfied with both.  Tomorrow I'll try it as a different kind of sandwich.  So glad to have a good option that is both gluten and dairy free and actually tastes good.  And using oat flour is good for the heart.  Thank you!

I’ve made this 3 times now. I love it more each time. It’s not heavy, and flavorful. It’s my breakfast or snack. For a couple of my kids who aren’t a fan- I can warm it, butter it and drizzle fresh honey atop. Delish! 
I’m making a 4th time now and using xantham gum in replace to the phil-husk. 
Thank you for this recipe- my daughter has an autoimmune disease and this has been a great fresh alternative ❤️

https://content.jwplatform.com/videos/fQ23WpU9.mp4

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