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Gluten-Free Oat Bread Recipe

Wholesome Gluten-Free Oat Bread

A simple, nourishing gluten-free oat bread made with oat flakes, yogurt, egg, and seeds. Perfect for breakfast, toast, sandwiches, or a healthy snack.
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Ingredients

  • 90 g gluten-free oat flakes
  • 1 large egg
  • 200 g plain yogurt
  • 5 g baking soda
  • 7 –8 ml apple cider vinegar
  • 2 g salt or to taste
  • 10 g sunflower seeds
  • 10 g pumpkin seeds
  • Extra seeds for topping
  • Oil or butter for greasing the pan

Instructions
 

  • Preheat the oven to 180°C. Grease a 24 × 10 cm loaf pan or line it with baking paper.
  • In a mixing bowl, combine the gluten-free oat flakes, salt, sunflower seeds, and pumpkin seeds.
  • In a separate bowl, beat the egg. Add yogurt, baking soda, and apple cider vinegar. Mix well.
  • Pour the wet mixture into the dry ingredients and stir until fully combined.
  • Let the batter rest for 10 minutes so the oats can absorb moisture.
  • Transfer the batter to the prepared loaf pan and smooth the top.
  • Sprinkle extra seeds over the surface.
  • Bake for 30–35 minutes, or until golden and a toothpick inserted into the center comes out clean.
  • Cool in the pan for 5–10 minutes, then transfer to a wire rack.
  • Let the bread cool completely before slicing.

Notes

Use certified gluten-free oats if baking for someone with gluten intolerance or celiac disease. For a softer texture, pulse half of the oats into a coarse flour before mixing. Toast slices before serving for the best flavor.