Gluten-Free Oatmeal Bread (vegan)

Everyone needs a good ol' oatmeal bread recipe. One that is moist and firm but still has lots of crunch goodness as well. One that reminds you of Gramma's house or a local bakery's treat. I made this recipe gluten-free as I revised a old family favorite. So, I used certified gluten-free oats as the main substitute, a simple gluten-free flour blend and less sweetener. I wanted it to be a touch sweet, but also not too much so that I could enjoy it with some apple-sweet apple-butter.

I even was able to put a slice in the toaster and toast it up just right. Who says you have to abandon a nice piece of homemade bread when you abandon gluten? Not me! It takes time when you start the gluten-free diet to feel comfortable to do your own baking, but when you decide to make this change you will be continually reminded that living a healthier life is better, and will bring more hope for your future. Don't give up.... keep up the good work... and maybe work up enough courage to try a new gluten-free bread recipe just for you.

This bread is not a yeast-bread, so I guess it would be considered a quick bread. It is very much like a basic quick bread, but is also thick and firm enough to toast. I like how it turned out and will be making it again because I really do think it is a nice staple, or basic gluten-free bread. You could add little tid-bits if you wanted as well. Maybe some craisins or walnuts or whatever you have on hand. I made it basic and simple without extras because that is just the kind of mood I was in...:)

Gluten-Free Oatmeal Bread Recipe (vegan)

1 cup of certified gluten-free rolled oats (I used Bob Red Mill's)

1 1/4 cup of boiling water

2/3 cup of non-dairy milk (I used So Delicious Coconut Milk)

1 TB of fresh lemon juice (or apple cider vinegar)

In a medium bowl, pour the boiling water over the rolled oats. Let sit for a few minutes and then add the milk and lemon juice. Continue to let sit for 5-10 more minutes until the oats are soft and you can see some cultured milk and water from the lemons. Then mix with the following ingredients...

3/4 cup of freshly ground buckwheat flour
1/4 cup of chia seed meal
1/2 cup of brown rice flour
1/2 cup of tapioca flour
1 1/2 ts of baking powder
1/2 ts. of baking soda
1/2 ts. of sea salt
1/2 cup of organic coconut sugar, sucanat, or your preferred powdered sweetener
1/3 cup of baking oil: grapseed, melted coconut oil or light olive oil
optional: 1 ts. of pure vanilla or 10 drops of pure vanilla stevia liquid (I used NuNatural's)

In a large mixing bowl, mix all of the dry ingredients with a whisk. Then add the wet oat mix and the oil.  Mix well and let the batter sit for just a few minutes to soak up the moisture. Then pour the batter into a well oiled bread pan and top with a sprinkle of dry oats. Then put in a preheated 350 degree oven and let bake for 45-50 minutes. Check then to see if the bread is baked through in the middle, if not, let it continue to cook for 5-10 more minutes until it is not gooey and golden brown. 


Pull from oven and let cool at least 15 minutes before pulling from pan to let it cool on a grate or plate.  This bread will make between 12-15 slices depending on how thick you like to cut each slice. 

Serve warm from the oven with a touch of vegan butter and your favorite jam or fruit butter. I waited a few hours before I sliced the whole loaf and then kept the spices in a air tight container in the fridge to save for breakfast and snacks in the days to come. It will be best eaten in 3-4 days, but could be easily frozen if you want to save for later use.

This recipe post is linked up to Allergy-Free Wednesday (2/22/12) at Real Food, Allergy Free. Please check out the post for more great recipes...:)

I hope you enjoy and have a day of hope, health and healing.

Much love to you,

Stephanie