Hearty, Fluffy Gluten Free Oat Bread Recipe

Make this easy gluten free oat bread for breakfast, brunch, or snack time. Enjoy this hearty, fluffy gluten free quick bread any time.

Course: Breakfast, Quick bread, Snack

Cuisine: American

Prep Time: 15

Cook Time: 1

Yield: 1 standard loaf quick bread

Author: Nicole Hunn

Ingredients

1 ⅜ cups (193 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
¾ teaspoon xanthan gum (omit if your blend already contains it)
⅜ cup (54 g) cornstarch
⅝ cup (75 g) certified gluten free oat flour (See Recipe Notes)
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
¾ cup (150 g) granulated sugar
½ cup (50 g) certified gluten free old fashioned rolled oats
1 cup (8 fluid ounces) buttermilk at room temperature
6 tablespoons (84 g) unsalted butter melted and cooled
2 (100 g (weighed out of shell)) eggs at room temperature, beaten

Instructions

Preheat your oven to 375°F. Grease well an 8.5-inch x 4.5-inch loaf pan, then line it with some parchment paper, hanging off the sides. You can also use a standard 9-inch by 5-inch loaf pan. Set it aside.
In a large bowl, place the flour blend, xanthan gum, cornstarch, oat flour, baking powder, baking soda, salt and sugar, and whisk to combine well.
Add almost all the rolled oats, reserving about 1 tablespoon to sprinkle on top of the raw batter in the loaf pan. Whisk to evenly distribute the oats in the dry ingredients.
Create a well in the center of the dry ingredients, and add the buttermilk, butter, and eggs.
Mix to combine fully, but do not overmix. The batter will be thick but should not be stiff.
Scrape the batter into the prepared baking pan and, with a wet spatula, smooth the top.
For a more uniform split down the center as the bread rises in the oven, slash down the center of the loaf with a knife or small metal offset spatula, about 1/4-inch deep.
Sprinkle the reserved rolled oats evenly on top of the batter in the loaf pan. Bang the pan on the counter a couple times to help the loose oats adhere to the batter.
Place the pan in the center of the preheated oven and bake for 10 minutes.
Reduce the oven temperature to 350°F, and continue to bake for another 45 to 50 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached.
Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely. Slice once cool and serve.

Notes

You don't have to buy oat flour, especially since the oat flour you use in this bread doesn't need to be extra finely ground. Just grind your own from the same amount of old fashioned rolled oats as the recipe calls for oat flour, measured by weight.

Nutrition information is approximate, and provided as a courtesy with no assertion of accuracy. As provided, it is for 1 whole loaf of this gf oat bread. Divide the information by the number of slices you cut into your loaf.

Nutrition

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