Hearty, Fluffy Gluten Free Oat Bread
Make this easy gluten free oat bread for breakfast, brunch, or snack time. Enjoy this hearty, fluffy gluten free quick bread any time.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 3/8 cups all purpose gluten free flour blend ((I used Better Batter; please click thru for full info on appropriate blends))
- 3/4 teaspoon xanthan gum ((omit if your blend already contains it))
- 3/8 cup cornstarch
- 5/8 cup certified gluten free oat flour ((See Recipe Notes))
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/2 cup certified gluten free old fashioned rolled oats
- 1 cup buttermilk (at room temperature)
- 6 tablespoons unsalted butter (melted and cooled)
- 2 eggs (at room temperature, beaten)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Create a well in the center of the dry ingredients, and add the buttermilk, butter, and eggs.
- 5
Mix to combine fully, but do not overmix. The batter will be thick but should not be stiff.
- 6
Scrape the batter into the prepared baking pan and, with a wet spatula, smooth the top.
- 7
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.
- 8
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.
- 9
Place the pan in the center of the preheated oven and bake for 10 minutes.
- 10
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.
- 11
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.