Mostly Whole-grain Oatmeal or Oat Flour Bread

Oatmeal Bread

Three mini-loaves

Although the gluten-free bread recipes created by the popular gluten-free authors are extremely good-tasting, I have been perplexed by the fact that these recipes do not contain a majority of whole-grain ingredients of substance. Most recipes contain an abundance of white or brown rice flour, potato starch, corn starch, and tapioca starch and a minority amount of whole-grain sorghum, bean flour, millet flour or oat flour. Because of the large amount of whole-grain ingredients, even with Expandex, this bread is more crumbly than most of the other breads referenced on this site.

Gluten-free oats are controversial and may not tolerated by all people with gluten sensitivity. You must use caution obtaining your oats oat flour. Not all oatmeal is gluten free, and some is quite contaminated with gluten-containing impurities. Please note that as of their updated book "The Ultimate Guide to Gluten-free Living" published in August, 2009 the Celiac Disease Center at Columbia University only recommends gluten-free oats as being safe on the gluten-free diet. There are companies producing gluten-free oats including Cream Hill Estates, Bob's Red Mill Gluten-free Oats, etc.

The following recipe does definitely not taste like white bread as it contains a majority of whole grain flours. Don’t be surprised by the slight grittiness from the powdered oatmeal flakes or the commercial oatmeal flour. Each has about the same texture. The bread has a wonderful crumb and even rise. It is good plain or with cheese. It is really excellent warm and toasted with jam, butter or both.


Spread margarine with your fingers on the bottoms and sides all the way to the top of 4 4-1/2” mini springform pans (La Forme, W. F. Kaiser u. Co. Gmbh available in cookware stores), one 5-3/4" X 3" X 2 1/8” mini-loaf pan (Safeway and Target) and a small oven-proof bowl or 3 5-3/4" X 3" X 2 1/8” mini-loaf pans . Pour some brown rice flour into the first pan and shake until evenly coated. Transfer excess brown rice flour to the next pan and continue until all are evenly dusted. The small oven-proof bowl will make a muffin-sized bread roll with the overflow bread batter.

This recipe has not been tested in the single loaf pan.

If you are concerned that you can’t tolerate gluten-free oats, use millet flour, teff, or additional sorghum flour. (All are distantly related.) The taste will undoubtedly be different. This recipe relies on the stickiness of buckwheat flour to compensate for the reduction in tapioca which is generally needed for elasticity and texture.

Spoon the flours and milk powder into a measuring cup from the bulk supply. Dipping and leveling the measuring cup packs the flour, and you get too much.

Dry Ingredients
Amount Measure Ingredient
1/4 Cup Garbanzo-fava bean flour (Amazing Garfava flour or Bob’ Red Mill Garbanzo-Fava mix
1 Package Instant yeast or 1 Tablespoon SAF, Fermipan or Red Star yeast. I do not like Fleishmann's because I think it is flabby.
1 Cup McCann’s instant oatmeal ground to a powder in a Cuisinart Mini-chopper or food blender. (You may use other safe, gluten free brands of oatmeal or 3/4 cup already-prepared oat flour.)
3/4 Cup Sorghum flour
1/2 Cup Buckwheat flour
1/2 Cup Tapioca starch (reduce the tapioca starch by 2 Tablespoons and replace it with 2 Tablespoons of Expandex)
1/4 Cup Corn or Potato starch
2 Tablespoons White or brown sugar
1 Tablespoon Xanthan gum (Or a 50%-50% mixture of Xanthan and Guar gums – recommended) If you are using Expandex, reduce gums to 1-1/2 teaspoons
1 to 1-1/2 teaspoons Salt
1/2 Cup Dry milk powder or experiment with instant potato flakes for making this dairy free

Place dry ingredients in a mixing bowl and mix with a whisk or spoon until they are thoroughly mixed and uniform.

Into the work bowl of an electric mixer, add:

Wet Ingredients
Amount Measure Ingredient
3 Large Eggs
1 teaspoon Rice vinegar, cider vinegar or distilled vinegar
2 Tablespoons Maple syrup or honey (Reduce the liquid sugar if you want less sweetness. Honey or Maple brings out the whole grain flavor.)
2 or 3 Tablespoons Extra virgin or light olive oil
1 Cup 110°Water

Turn on the mixer and mix at low speed until the wet ingredients are just blended. Next add the dry ingredients a little at a time. Now mix on medium speed for 3 minutes or until very well blended.

Spoon the bread batter into the pans, filling them half full. Place in a warm draft-free location until the batter almost doubles in size. This could take somewhere between an hour and an hour and thirty minutes. When doubled in height, transfer the bread pans to a pre-heated 375° F oven.

Bake for 20 minutes or until the internal temperature of the bread reaches about 207° F or until a bread tester or the thermometer probe comes out clean when placed in to the bread. The loaves should also sound somewhat hollow when thumped and they should spring back.

Remove the loaves from the oven and turn on side to rest and cool. After about 10 minutes, remove the bread from the pans and cool completely on a rack. You may need to release the loaves from the pans with a butter knife. Use the back of the knife blade, and go around the pan if necessary. If you greased and floured the pans well, the bread should just drop out.

The entire recipe has an estimated food value of about 2,900 Calories (K Calories) and makes 15 – 190 Calorie servings