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Gluten Free Honey Oat Bread made flourless with simple ingredients and lightly sweetened with honey. A delicious gluten free bread made in one bowl.
Get your baking pans ready friends because today we’re baking up an all-purpose, gluten free bread you’ll want to make on repeat. The best part, it’s healthy!
One of the hardest parts of following a gluten free diet, is finding delicious and HEALTHY breads in stores. Instead of dwelling on this as a negative, I see it as a positive. It gives me the opportunity to share with you a healthy recipe that’s free of chemicals, added sugar and refined flour.
Today’s gluten free honey oat bread recipe is all about using ingredients you already have in your kitchen. If you don’t have them, you should have these because they are key ingredients for a healthy diet and losing weight.
How to make gluten free honey oat bread flourless and low sugar
I might be pushing my limits because you might be thinking how can I make a bread without flour? How is that even possible? Well, it is and you’ll understand what I mean in a minute.
You see, I’ve been teaching my weight loss clients a lot lately about the power of fiber and whole grains in their diet. Fiber is a key ingredient for weight loss, satiety, balancing blood sugar and a healthy gut.
I’m taking this recipe to a whole new level by using gluten free oat bran and rolled oats. Two incredibly healthy ingredients! Now You may not have the oat bran in your kitchen, but the other staples I’m sure you must have.
This recipe is lower in sugar using just a touch of honey and it’s higher in protein from the Greek yogurt. These ingredients are key because you always want the right balance of protein and added sugar for balanced blood sugar. This keeps those fat loss hormones in check!
Ingredients for gluten free honey oat bread
- Oat Bran
- Rolled Oats
- Baking Powder
- Baking Soda
- Honey
- Greek Yogurt
- Salt
- Coconut Oil
- Milk
How make gluten free honey oat bread
Alright, you have your ingredients. Now it’s time to mix the ingredients together.
Start by mixing the flours in one bowl to get them evenly disbursed then in a separate bowl, whisk together the egg, honey, milk and yogurt. You can use coconut or almond yogurt for a dairy free option. They’re not ideal because they generally have added sugar, so if you go that route, look for one with no added sugar.
Next mix the wet ingredients in with the dry ingredients then add the melted coconut oil. Pour the batter into a loaf pan, spread into an even layer, sprinkle with remaining rolled oats and bake. The batter will be thick and sticky!
While the bread bakes, ponder your life purpose or what you will put on your first slice of bread.
Helpful tips
This bread will be thick and dense. In order to keep the moisture locked in after baking, refrigerate the bread about 10 minutes after pulling it out of the oven. Keep it in the pan and place it in the refrigerator for an hour before slicing.
This is a little unknown secret to keeping your homemade baked goods fresh and delicious! With the high fiber of this bread, this is a must so you don’t dry out your bread.
Are oats gluten free
This is a common question I get from my clients and the answer is yes, if the oats are certified gluten free. Certified means they’ve been manufactured on separate equipment from regular oats and that the manufacturer is guaranteeing them.
Now let’s get to the recipe!
Gluten Free Honey Oat Bread
Ingredients
- 2 1/3 cups gluten free oat bran, or regular oat bran
- 1 cup gluten free rolled oats, or regular oats
- 1 cup Greek yogurt, for dairy free use almond or coconut yogurt
- 1/4 cup honey
- 1 egg
- 3/4 cup unsweetened almond milk, or milk of choice
- 1/4 cup olive oil, or oil of choice
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons gluten free rolled oats, or regular rolled oats
Instructions
- Preheat oven to 350 F. Layer a loaf pan with parchment paper.
- Add the oat bran, rolled oats, baking soda, baking powder and salt to a large mixing bowl. Stir to combine.
- In a separate bowl, whisk together the egg, yogurt, honey and milk.
- Add the wet ingredients to the dry ingredients then fold to combine. Stir in the coconut oil.
- Transfer the batter to the prepared loaf pan and spread into an even layer with a spatula. Add the rolled oats on top pressing them gently into the batter with your finger.
- Bake 45 minutes at 350 F or until a toothpick can be removed clean. Cool 10 minutes in the pan then transfer the pan to the refrigerator another 50 minutes to lock in the moisture before slicing and enjoying.
- Store bread in the refrigerator in a container up to 10 days or in a freezer up to 60 days.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m allergic to eggs and flour. Can I substitute 2 egg whites for the egg?
I haven’t tried it myself with this recipe, but generally in baking you can do that.
We’ve made this bread twice a month for the last year–and we have no plans of stopping! It’s perfect with homemade apple butter or jam for breakfast and also goes great with any soup recipe. We especially love the doughiness of it, so we undercook it slightly (closer to 40 min). Thank you for the delicious recipe!
Hi Megan,
Can I use oat bran powder? I have a tub of it sitting in my pantry.
I am not sure how that will work as I have not tested it.
Sounds delicious, Megan! But how can you put the hot pan in the refrigerator without warming up the other food?
I don’t know what you mean. You cool the bread 10 minutes at room temperature before refrigerating. No other food will get heated by doing that.
it sounds good but it really is not low-calorie if one slice is 165 calorie a slice. though I would sacrifice some nutrition could I use a sugar substitute instead of the honey to knock down the calorie count?
Hi Bonnie, 165 is actually low calorie. There are 7 grams of protein per slice and 4 grams of fiber which is ideal balance. There is only 1/4 cup of honey in the recipe. 1/4 cup of honey equals 64 calories. So 64 calories in the recipe come from honey and there are 12 slices of bread. That means each slice has 5.3 calories from the honey. That is low sugar and low in calories. Omitting the honey would only bring the calories down to 160 per slice. I am a nutritionist and what I see far too often is women trying to eat as few calories as possible and not paying attention to the macronutrient balance of a recipe. Sure, you can eat something with 100 calories but if it’s low fiber and has no protein then it will increase your hunger hormones and you will over consume calories. I have not tried substituting honey in this recipe with a sugar substitute so I’m not sure what the consistency would be like. Sugar substitutes, are generally much sweeter than real sugar and are shown to increase the hormones that control cravings and cause GI issues for many people. Something like a zero calorie maple syrup is made up of chemicals with no real maple syrup or real food and comes with a hormonal effect. So, a sugar substitute is not what I’d recommend. Of course, you have to do what’s right for you, but you do need to analyze deeper than just the calories when looking at a recipe.
Hello,
thanks for the recipe. Do you grind oats and oat bran in a blender to make flour?
Thanks for the response.
No, you combine the oats in a bowl with the oat bran. Oat bran is already ground when you buy it so there’s no additional blending required. The link in the recipe card will show you the one I used. Hope this helps!