Gluten-free Oatmeal Bread

Gluten-free Oatmeal Bread

I’ve started to play around with gluten-free baking and today’s experiment is gluten-free oatmeal bread.

Initially, I was going to make the oatmeal bread from “How it all Vegan” but I was intrigued by this recipe for Gluten-free Vegan Oat Bread from Rhian’s Recipes (Woot woot Rhian). I have made some minor changes, but I didn’t want to stray too far from a tried and true recipe the first time out of the gate. The loaf didn’t rise much but it has a nice texture and the flavour is great.


  • 1 1/4 C ground almonds
  • 1 1/4 C gluten-free flour (I used Bob’s Red Mill Gluten-free all purpose flour)
  • 1 1/2 tsp xanthan gum
  • 3/4 C rolled oats (I ground 1/2 a cup of them up in my coffee grinder and left the rest whole)
  • 2 heaping tsps baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/4 C Rice Dream (almond milk or Silk would also work)
  • 1 Tbsp cider vinegar


    1. Preheat the oven to 350F.
    2. Mix ground almonds, gluten-free flour, oats, baking powder, bicarbonate of soda and salt in a large bowl.
    3. Add the milk and vinegar and mix into the dry ingredients thoroughly.
    4. Transfer the batter into a 1 lb loaf tin lined with greased baker’s parchment paper.
    5. Bake for 40-45 minutes, until risen and an inserted skewer comes out clean.
    6. Leave to cool on a wire rack completely before storing in the fridge.

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