Vegan Gluten Free Oat Bread (Yeast Free)
The easiest vegan gluten free oat bread made entirely yeast free! This delicious and hearty oatmeal bread is made in one bowl and perfect for sandwiches, French toast, and more!
Personally, I’m on the Oprah train with this: I love bread, and I love this vegan oat bread in particular!
I’ve tried to make gluten free vegan bread countless times before, and I haven’t quite mastered the trick just yet…with yeast that is.
But yeast free, it’s actually quite simple and you can make a delicious and hearty bread that’s just as delicious as a regular slice of bread!
This bread recipe is one of my favorites and lately, I’ve had it on repeat, so I cannot wait to share!
Reasons you’ll love this easy vegan oatmeal bread recipe:
This truly is one of my favorite bread recipes, and I hope it will become one of yours too!
But I really think you will, since this vegan bread recipe is made from the simplest ingredients. Not only that, but it’s also entirely nut free, gluten free, dairy free, egg free, and yeast free!
What’s more, this gluten free oat bread just tastes wonderful. It’s full of this deliciously satisfying oaty and hearty flavor that works perfectly for both sweet and savory recipes.
Plus it comes together so easily because you don’t need to proof the bread!
Ingredients for gluten free oat bread:
This bread is entirely yeast free, which is amazing because it means that it goes a lot faster!
Of course, I still love yeast-risen breads, like my vegan Challah bread, but sometimes you want more of a quick bread 😉
For this vegan oat bread, you’ll need:
- Rolled oats: we’ll turn this into oat flour! I use sprouted and certified gluten free (please use gluten free if you need to), but you can just use regular rolled oats! I have not tried this with steel cut oats.
- Buckwheat flour
- Ground flaxseed
- Applesauce
- Maple syrup
- Dairy free milk: you can use coconut, almond, soy, oat milk, or whichever you prefer!
- Coconut oil
- Arrowroot powder: this helps the bread to bind more. Normally, oat flour is enough, but the buckwheat flour is quite drying sometimes. A touch of arrowroot powder ensures that your bread stays together!
Oh, and of course, I like to top my gluten free oat bread with a few extra oats, but that’s totally optional!
How to make vegan gluten free oat bread without yeast:
As I’ve mentioned, this bread is entirely yeast free, so the process actually goes quite quickly.
All you’ll need to do is whisk together the dry ingredients. Then fold in the wet ingredients.
Pour the batter into a loaf pan, top with a few oats, and bake!
Then allow the bread to rest before slicing into it. So incredibly easy! The only hard part is waiting for it to bake 😉 It’ll need just under an hour, but it’s totally worth it.
Oatmeal Bread Ingredient Substitutions:
Of course, if you need to make some substitutions, I wanted to go over a few that I’ve approved of and definitely work:
If you’re out of arrowroot powder: you can definitely use cornstarch here- it will achieve the same result!
If you don’t have buckwheat flour: you can also use gluten free 1:1 baking flour, such as the one by Bob’s Red Mill or King Arthur Flour.
If you don’t have dairy free milk on hand: you can make your own in literally 5 minutes! My non-slimy oat milk recipe is ready in under 5 minutes, requires no prep work, and really. WORKS! Just read the YouTube comments 😉
If you don’t have coconut oil on hand: you can also swap in vegan butter! But just keep in mind that if you’re nut free, many vegan butters contain nuts so jus the sure to read the label.
How to store gluten free vegan bread:
I’ve tested storing this oatmeal bread several times, and it actually stays really well stored at room temperature when covered in an airtight container or wrapped in plastic wrap. It will keep for about 4-5 days just fine. However, I highly recommend toasting it at that point! It tastes sooo good all warm!
Another way to store this vegan bread is in the fridge covered in plastic wrap or sliced in an airtight container. It will keep for about 7-9 days. Additionally, you can also freeze this bread and reheat it in the oven or toaster.
Ways to use this yeast free bread:
I’m sure you already know how to use bread, but some of my favorite combos for this vegan gluten free oat bread in particular are:
- smothering in some vegan butter after toasting it in the oven!
- smearing some nut butter and topping with a fruit preserve, like this one I used for my cherry almond bundt cake.
- making a vegan gluten free sandwich
- serving as an open faced vegan lentil “meatball” grinder, like I describe in my pantry staples video!
- using it as the bread in my vegan French toast recipe!
I hope you love this vegan gluten free oat bread as much as I do! If you make it, let me know down below in the comments section.
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy bread baking!
More healthy bread recipes:
The Ultimate Vegan Buttermilk Pancakes
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
Vegan Gluten Free Oat Bread (Yeast Free)
- Prep Time: 10
- Cook Time: 55
- Total Time: 1 hour 5 minutes
- Yield: 16 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
The easiest vegan gluten free oat bread made entirely yeast free! This delicious and hearty oatmeal bread is made in one bowl and perfect for sandwiches, French toast, and more!
Ingredients
- 2 ½ cups oat flour
- 1 cup buckwheat flour
- 1 tbsp baking powder
- 2 tsp baking soda
- 1 tsp arrowroot powder (or cornstarch)
- 1/2 tsp sea salt
- 1 ¼ cup dairy free milk
- 4 tbsp ground flaxseed with 3/4 cup water (see Note)
- 1/4 cup maple syrup
- 2 tbsp coconut oil melted
- 1/4 cup unsweetened applesauce
- 1/4 cup rolled oats for sprinkling on top
Instructions
- Preheat the oven to 375F and line a 9″ loaf pan with parchment paper.
- In a large bowl, whisk together the oat flour, buckwheat flour, baking powder, baking soda, arrowroot powder, and sea salt.
- Add in the dairy-free milk, ground flaxseed mixture, maple syrup, coconut oil, and unsweetened applesauce.
- Fold the wet ingredients into the dry until the batter is completely mixed together.
- Pour the batter into the loaf pan, and spread it out evenly to touch the edges of the pan. Sprinkle some extra oats on top and place the loaf pan into the oven to bake for 50-60 minutes (until the toothpick comes out clean and the top of the bread is tough and crusted).
- Remove from the oven and let cool for 15 minutes in the pan before removing and allowing it to cool on a cooling rack for 10 minutes. The bread might still be warm, but you can slice into it.
- Store sliced and in an airtight container for up to a week, freeze the bread for up to 3 months, or store the bread covered at room temperature for up to 4 days.
Notes
Mix the ground flaxseed together with the water to create a flaxseed “egg.” Allow the mixture to sit for 5-7 minutes until it starts to coagulate.
Nutrition
- Serving Size: 1 slice
- Calories: 138
- Sugar: 3.7 g
- Sodium: 250.7 mg
- Fat: 4.7 g
- Saturated Fat: 1.8 g
- Carbohydrates: 21 g
- Fiber: 2.6 g
- Protein: 3.9 g
- Cholesterol: 0 mg
This looks so moorish . Yum! Can we replace buckwheat flour with more oat flour?
Aw I’m so happy to hear it! You can replace the buckwheat flour with all purpose flour (not GF) OR gluten free 1:1 baking flour! I haven’t tried this with all oat flour, so I can’t speak to those results!
I used all oat flour and worked out just fine. Thank you for such a great recipe. I can enjoy eating bread again!!!
Thanks for letting us know! So appreciated.
I am excited to try this recipe. However, I cannot have flax. Can I substitute another alternate egg replacer in place of the flax mixture?
Aw I’m so happy to hear it! You can swap in a ground chia “egg” but it will have a slightly more chia flavor to it (depends on if you like chia or not!). You can also use an egg replacer like the one by Bob’s Red Mill!
Thank you! I cannot do chia either but will try egg replacer.
Oh perfect!! Let me know how it goes, and enjoy! 🙂
I tried the egg replacer, and the bread turned out well. It’s a little sweet. Thank you!
Aw wonderful to hear!! If it’s too sweet though, you can reduce the maple syrup by 1 tbsp!
Hi, can I omit the maple syrup and replace the applesauce with mashed banana?
You can omit the maple syrup, but it will be slightly bland- I haven’t tried this recipe with mashed banana. I know banana is often a substitute for applesauce, but I can’t personally vouch that it works for this particular recipe and achieves the same desired texture and taste!
My name is Pearl, you can use apple cider vinega in place of egg replacer. I tried it and it works fine. I also used all oat flour.
I just made this and it is DELICIOUS!! I’ve been searching for a tasty vegan gluten free bread. I did make a minor tweak – I left out the coconut oil due to dietary reasons but instead I just doubled up and used 1/2 cup of unsweetened applesauce. My bread pans are smaller so I made two loaves one topped with the oats and the other I added 1 tsp dried rosemary to the batter and then topped that loaf with Mrs. Dash Everything But the Salt Seasoning. That loaf came out tasty as well. Thank you so much, I can enjoy bread again!
Aw my goodness!!! This is the sweetest comment, thank you!! I’ll definitely have to try that seasoning 🙂 Thank you for trying out the bread and enjoy!
Just tried the recipe and I can’t remember if I forgot the arrow root powder but I was so ready to be upset since I had a huge flop making gf bread earlier today. This came out pretty well. I am very please. Thank you so much for this recipe 🙂 I used more oat flour and less buckwheat and a little molasses instead of maple syrup.
Aw I’m so happy to hear this!! Thank you so much for giving it a go!! 🙂 Love the molasses swap too! Enjoy 🙂
I have been trying to find a bread recipe that is easy, fool proof, gluten free, and eggless. This fits the bill! I made it today and fell in love! Thank you for sharing this wonderful recipe.
I replaced buckwheat with millet and replaced plant base milk with Coconut water. Turn out yummy! Thank you so much for sharing this recipe 😊
I now have two favorite GF bread recipes and this is one! I love everything about this bread – how easy it is to make, the texture and the taste. Thank you for this.
So so happy to hear it!!! Thanks for the review 🙂 Enjoy!
Perfectly balanced flavour, good texture, stores very well. I found the taste of soda overwhelming, though. Any substitutions you would recommend that would produce the same outcome?
So happy to hear that you liked it! Totally understand on the baking soda- you can reduce to 1 1/4 tsp baking soda, and add a tsp of acv- that will help neutralize the baking soda flavor and still help it rise!
Less baking soda and adding apple cider vinegar worked perfectly. The baking soda taste has disappeared; thank you!