Awesome gluten-free oatmeal and honey bread (only for celiacs who can tolerate uncontaminated oats!!)

I got home from work today and I really wanted to make oatmeal bread. The trouble was that the recipe I normally make (from “Complete gluten-free cookbook by Washburn and Butt) called for a couple of ingredients I don’t have in the house at the moment. One of them being apple cider. I thought that I could possibly use apple juice, but I didn’t have any of that either.

I really wanted oatmeal bread! I began searching around the internet and found — nothing! Absolutely nothing! It was horrible. I’m sure the reason is that uncontaminated oatmeal and oat flour is difficult to find (at least it is in my area). So, I just winged the whole recipe! It came out wonderfully! I used the gluten-free setting on my cuisinart bread maker. I did stop the rise half way through the rise cycle as the loaf didn’t take very long (at all!) to rise, and if I had left it longer it would have collapsed. So, if you are using a breadmaker, only let the bread rise for 1/2 hour, then set the machine to bake for 1 hour. Of course you can just do the whole thing using a stand-mixer and a regular old oven. Who needs a bread maker? (Well I do, because I don’t own a stand mixer… its a sad state of affairs).

I can’t find my camera. I don’t know what I did with it! Hopefully I’ll find it before I eat the entire loaf. Regardless, here is the recipe!


wet ingredients:

  • 3/4 cup (177 mL) warm water
  • 3/4 cup (177 mL) warm milk
  • 1 egg (lightly whisked)
  • 1 egg white
  • 1/3 cup (80 mL) apple sauce (sugar free)
  • 1 1/4 tsp (6.25 mL) cider vinegar
  • 1/4 cup (60 mL) honey
  • 2 tbsp (30 mL) walnut oil

dry ingredients:

  • 1.5 cups (375 mL) all purpose gluten-free flour mix, your choice.
  • 2/3 cup (160 mL) certified gluten-free oats
  • 2/3 cup (160 mL) certified gluten-free oat flour
  • 3 tbsps (45 mL) brown sugar
  • 2 tsp (10 mL) salt
  • 3/4 (11 mL) tbsp yeast


  1. If using a bread machine, put all of the wet ingredients in first. If your machine has a pre-heat cycle, let this run now! If using an oven: mix all th wet ingredients together with a whisk or wooden spoon.
  2. Mix all of the dry ingredients together in a bowl or a bag so that the mixture is uniform.
  3. If you are using an oven: now is the time to combine the dry and wet ingredients with a stand mixer or a powerful hand mixer. Mix for 4 minutes! If you’re using a bread machine: put the dry ingredients into the machine now, and help the kneeding blade to mix the dough with a spatula or wooden spoon (just be careful not to break the moving blade!). If you are using an oven: put the ingredients into a large bread loaf pan, or split between 2 small loaf pans. Don’t try to cram it all into a 9×5 pan! It won’t fit!
  4. No matter what method you use, let the loaf rise for 1/2 an hour BUT NO LONGER! The oat flour is light and it doesn’t rise like other gluten-free flours.
  5. If using an oven: shove the loaf in an oven set to 350F (180C) for about an hour (or until the internal temperature is about 195F (91C). If you have two smaller loaves you’ll have to adjust the cooking time accordingly. If using a bread machine: make sure you stop the kneeding cycle early, and put the machine on a bake only cycle for 1 hour. If you have a crust and loaf size setting use a 2 lbs loaf setting and dark crust.
  6. Take the loaf(s) out of the pan(s) and let cool completley on the counter before slicing.
  7. ENJOY!

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8 Responses

  1. Looks like a great recipe for yummy bread! I love oatmeal and honey! You have a fantastic site Shauna AND you have been tagged by yours truly! Check out my site for more details! Have a great week!

  2. You stupid idiot! There is obviously something wrong with the recipe. It’s way too wet. Thanks for causing me to waste eight dollars. FU!

  3. I am sorry that you were upset with the recipe, but I assure you there is nothing wrong with the dough — I made a loaf this morning to serve with Christmas dinner, and I”m making another loaf tomorrow for Boxing day.

    Have you made many gluten-free bread’s before? Because you cannot regular all purpose wheat flour which contains gluten, the texture of the he dough is very wet. You cannot kneed gluten-free dough, which is why you must use a stand mixer or a bread maker with a gluten-free setting to stir the mixture. I know that the wet dough can be a shock to some when they first start making gluten-free recipes, but had you cooked the dough you would have found that the bread turned out fantastic.

    In case you don’t have a good all purpose gluten-free flour recipe, I’ve placed one below. I urge you to try the recipe once more using this all purpose gluten-free flour mix, and to ignore the wet texture of the bread dough. You’ll love the taste of the bread. I personally think its better than that horrible wheat containing bread — people who can eat gluten don’t know what their missing!

    All Purpose GF Flour Mix


    * 1 c. brown rice flour
    * 1 1/4 c. white rice flour
    * 1/4 c. potato starch
    * 2/3 c. tapioca starch
    * 3/4 c. sweet rice flour
    * 1/3 c. cornstarch
    * 2 t. xanthan or guar gum


    1. Sift all ingredients together so as to mix completely.
    2. May be stored in an airtight container for future use.

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