Hello Gluten Free Sandwich Bread Recipe!
I have a new love to confess to you all! It’s this incredibly simple recipe that is going to blow you away!
I’ve been around the block when it comes to making gluten free bread recipes. This one is great, but I wanted to try to make a loaf with oats, or oat flour. Why?
Well, oats are super mild in flavor and also have a great texture for a hearty bread. Simply put…it reminds me more of a traditional wheat sandwich bread that I often find myself craving.
What Makes This A Sandwich Bread?
Glad you asked. Sandwich bread typically isn’t as sweet as others and they are usually higher in height.
For this recipe,
When baking gluten free bread, the pan can make all the difference in the world. This is a commercial grade loaf pan and will give you the desired crumb and creates an evenly baked loaf of bread.
Just check this out….
The use of apple butter…
You typically find xanthan gum or other gums in gluten-free bread recipes.
But did you know that you can use pectin to achieve the same results?
Pectin (more specifically apple butter which naturally has pectin from the apples) helps hold the bread together and naturally helps preserve the bread.
So don’t skimp out on using apple butter in this recipe. It is needed in this recipe and is there for a purpose. Look for one that is unflavored and unsweetened .
Finding oats that are REALLY gluten free!
The other important element to this recipe is finding oats that are actually gluten free.
Several years ago, this would have been quite the challenge. Wheat and Oats are usually grown in the same fields and often cross contaminate.
More and more, people are struggling with gluten so this created a demand for a true gluten free oat product and you now can source gluten-free oats.
I go through them so quickly that I buy two bags at a time.
Are you ready to try this yet?
I am so excited to share this recipe with you all. It is slightly adapted from one of my most favorite gluten free cookbooks, like ever!
If you don’t have , you need it! It is that good!
Let’s make some sandwich bread already, shall we?
Gluten Free Sandwich Bread Recipe With Oats
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 25 slices 1x
- Category: gluten-free, bread
- Method: baking
- Cuisine: american
If you’re looking for a gluten-free sandwich bread that tastes like the real deal…look no further, you’ve found it!
- 3 1/2 cups gluten-free rolled oats
- 1 tablespoon active dry yeast
- 1 teaspoon organic cane sugar
- 1 1/2 cups tapioca flour
- 1 1/4 teaspoon sea salt
- 3 large eggs
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons unflavored, unsweetened apple butter
- Preheat the oven to 350F. Pour 3 cups of rolled oats on a baking sheet and reserve the remaining half cup for later. Bake/toast the oats for 12 minutes. Remove from oven and allow to cool. Turn the oven off. Once cool, transfer to a food processor and process until a fine oat flour forms.
- In a small bowl, add the active dry yeast, cane sugar, and 1/2 cup warm water and allow it to proof for 15 minutes.
- In the meantime, mix together the toasted oat flour, tapioca starch, sea salt and thoroughly mix together. Add in the yeast mixture, eggs, olive oil, the remaining untoasted oatmeal, and the honey and mix well.
- Combine the unsweetened apple butter with 3/4 cup water and add to the dough/batter mixture and stir well. It will have a batter-like texture. Cover the batter and allow the batter to rest for 30 minutes.
- Grease a 4×9 inch loaf pan. Spoon the batter into the loaf pan, cover and allow it to double in size.
- Preheat the oven to 350F. Place the loaf pan into the preheated oven and bake for 50-55 minutes or until the bread sounds hollow when tapped on. If the bread starts to get too brown on the top, tent your bread with foil.
- Allow the bread to fully cool before slicing. Store in a cool dry place or slice and store in the freezer for future use.
Susan Evans says
This bread is moist and delicious and has a great texture. I used a 9x5x3 bread pan, which is all I had available. I followed the recipe precisely other than substituting arrowroot starch for the tapioca starch. The batter had risen a fair amount after the initial 30 minute rest and did not lose height when I transferred it to the bread pan. When the batter rose 1/2” above the lip of the pan I got nervous about overflow and put it in the oven (gas oven on the convection bake setting at 350, middle rack). The top was getting brown at the 40 minute mark, so I tented the loaf with foil at that point. It was done at 50 minutes and it did not fall in the middle after I removed it from the oven. It’s not going to last very long around here because it’s so good!
I can’t wait to try this recipe!! I have a sensitivity to rice and it’s SO hard to find a gluten free bread recipe without rice flour. I also have a sensitivity to apples. Could I substitute homemade pear sauce in place of the apple sauce????
Hi! I don’t have much experience with baking bread, can applesauce by used to substitute for apple butter? does arrowroot work to replace tapioca flour?
Liz H says
You would need to cook down the applesauce a lot to make apple butter. You can find instructions online. The apple butter is delicious.
Others have successfully used arrowroot.
I want to try this bread, but it sounds like the oats are not pre-soaked according to the recipe. Is pre-soaking assumed?
Liz H says
Forest Gray says
I am vegan, so I had to make a substitution for that. I used Chia seeds. That worked fine.
I did note that my “batter” seemed dry–not like a batter, closer to a bread dough one might knead. So I added more water. Still, when I checked the rise @20 minutes in, I could tell it was still too heavy to rise. So I stirred in more water.
The bread turned out very good. I’m going to make it again this week. I have a hunch it will turn out better when I incorporate all my adjustments from the get-go (e.g. not stirring it down after it’s already sitting to rise).
The only recommendation I have is to make sure ALL the water you use is “warm.” Don’t add any cold water. That will slow down or stop the yeast. Water should be at 105-115F. If people are having trouble with the rise, then it may be either a too-dry batter and/or cold water.
Funmi osinowo says
SONAM MOHTA says
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Shristi Patni says
Halle, this recipe looks so light and fluffy! I love it! I’m a big fan of oats and I can’t wait to try it!
Thanks for sharing this. I really enjoyed reading it. It is very good. This is interesting as well as very engaging. I couldn’t stop until I finished it.
The absolute best gluten free bread ever
I made this bread today and it’s delicious. I made my own apple sauce/butter and used 3 tbspns plus. I also left the honey out. I also reduced the yeast to 1 dessertspoon.
It tastes lovely and it’s soft inside with a crispy coat.
I will definitely make this bread again.