This gluten-free oat flour bread is made with just a few simple ingredients in only one bowl! No refined flour (oat flour only), butter or dairy!
Happy Monday friends! Over the last year, my Honey Oatmeal Bread recipe has EXPLODED with popularity. That recipe has raving positive reviews in the comment section and on Pinterest. You guys LOVE the taste and love that it doesn’t use any refined flour, oil, or butter. However, one of the most common questions I get is how that recipe can be modified to be less sweet.
After receiving so many requests for a savory version, I decided I had to test a few out and see what I could come up with. I knew decreasing the honey would be tricky because honey acts as a binder. I ended up following the suggestion of a reader who reduced the honey and used flax as a binder instead. I made a few different versions to get this right because even minute adjustments in the amount of salt, flax, and honey made a big difference in the final product.
There were a couple of versions that were good, so I struggled to figure out which one to post. I know many of you wanted a version that was honey free, but in our opinion (Mr. Hungry and I), the BEST version was the one with two tablespoons of honey in the whole loaf (decreased from 1/2 cup in the original version), so that is the one I’m posting today!
The honey really just balances out the salt and earthy tones of the oatmeal plus flax. This bread is perfect to layer with sandwich fixings like avocado, lunch meat, and cheese. I think it would be best to use to make an open-faced sandwich because it’s a bit too crumbly for a regular sandwich, it does firm up a little bit if you toast it the toaster oven though! It’s also delicious with a little melted butter (if you aren’t dairy free)!
One more thing before we get to the recipe, let’s talk about the ingredients in case you have more questions.
Oat Flour – I prefer to make my own but you can also buy it. Make sure it’s ground super fine with a food processor.
Original Non-Dairy Milk – Any non-dairy milk will work here but you’ll want the original unsweetened version, not vanilla. I’m not sure if cows milk will work though because it has more fat and protein in it. If you don’t have nondairy milk on hand I would just use water.
Honey – You can sub brown rice syrup for honey. You can omit the honey, but the slight amount of sweetness really helps to balance out the bread and create a traditional sandwich bread flavor.
Ground Flax – DO NOT OMIT. The flax acts as a binder in place of the honey in the honey oat version, DO NOT OMIT. Plus, it’s good for you!
Eggs- I have not tried to replace with more flax or chia eggs. One of the versions I tried did have more flax in it, and I didn’t like it. Flax can be overwhelming. Eggs help bind and help the bread rise a little, so I’m not sure if omitting would work. If you experiment with this, let us know in the comments!
Salt – do not omit
Baking Soda & Powder – do not omit
Extra – I tried adding caraway seeds for a rye flavor to it, and it’s delicious.
In the photo below you can see the slight difference in coloring between the two versions. The honey oat version is a deeper brown (bottom right corner) the savory version is a bit lighter and tanner in color.
I don’t have a video of the savory version, but watch the video of the honey oat version below to get an idea of the consistency of the batter before baking!
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Savory Oat Flour Bread
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 for at least two minutes so that your oat flour is very fine. (or you can purchase fine oat flour.)
In a large bowl whisk together honey, eggs, nondairy milk, and salt.
Add baking soda and baking powder to oat flour in the processor. Process or hand mix for 10 seconds. Stir in ground flax into the oat flour.
Next, add the flour mixture to wet ingredients and mix until totally combined. The batter will be runny, but should have some resistance.
Let the mixture sit for five minutes. DO NOT SKIP!
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 the cooking time.) The paper will wrinkle, this is the price we pay for easier cleanup!
Add mixture to your parchment paper lined bread pan and place on the top rack of the oven.
- Bake for 40-45 minutes until inserted toothpick comes out clean.
Let cool COMPLETELY, ideally overnight. The bread is made just from oat flour, so it is a bit crumbly if you let it cool completely overnight it will be far less crumbly!