The unicorn of breads – this is moist, fluffy and flavorful with absolutely no gluten, no dairy, no yeast, and no oil! It’s also easy to make and you won’t have to bake all day for one loaf of bread, because this is also no knead and no rise, just mix it in a bowl and put it in the oven!
It’s important for me that if I serve my family bread that it’s as healthy and whole foods as possible. That’s why I created this healthy gluten-free oat bread that is made from oats & flax I grind myself and mix with simple ingredients. Of course you can buy oat flour but I would recommend always grinding your flax seeds from their whole form, flaxmeal is often rancid.
And without the gluten in the bread, they are often crumbly or dry, this is why I used a bit of tapioca flour & ground flax to give it a spongy texture with bounce! It also holds together quite well. 🙂
And in here I use my cashew milk but unsweetened, you can get that recipe right here: Homemade Cashew Milk.
Every good bread should also start with a fermenting agent, yeast is not very digestible and an allergen for some people. You could also use a naturally cultured sourdough starter but those take at least a week to start and have to be maintained, and I’m just not fancy enough for that. So instead I’m using naturally cultured vegan yogurt here. This gives the bread an amazing flavor and also gives the dough the moisture and fermentation it needs without a long wait time.
Gluten-Free Yeast-Free Oil-Free Oat Bread Recipe
- 2.5 cups gluten-free oats
- 1 cup tapioca flour
- 3 tbsp whole flax seeds
- 1 tsp sea salt
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tbsp unsweetened cashew milk
- 2 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1.5 cups vegan unsweetened yogurt
- In the Vitamix, grind your oats and flax into a flour. Add to a big mixing bowl.
- Add the rest of your dry ingredients and stir lightly to combine.
- Next add your wet ingredients to the flour mixture, stir well to incorporate.
- A wet sticky dough will form, place it in an 8" baking pan.
- Bake on 400F for 45 minutes or until the top is slightly golden and a toothpick comes out clean.
- Let cool (if you can wait, I never can) and then serve. Enjoy!
If you make this magical oat bread, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
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Wow thanks for sharing this! My guy LOVES bread and I have always wanted to find a healthier version to make him.
Cultivator Kitchen says
Yay!! Thank you! ❤
What can I substitute for tapioca flour
Cultivator Kitchen says
Arrowroot flour would work well as a substitute. 🙂
Can you substitute the yogurt?