Soft, mildly sweet, and gluten-free, this honey oat nut bread gets a protein boost from the oats and a health punch from the walnuts. Hearty and delicious, it's perfect for fresh sandwiches or for enjoying with a simple spread of butter and jam.
I've got a new delicious gluten-free bread for you to try!
Not only is this honey oat nut bread gluten-free, it's got added protein from oats and nutrition from the walnuts.
It's also soft and tender and makes for perfect sandwiches.
Oh, and it only took me 11 attempts to get here, but that's beside the point. 😉
This bread is so delicious, you are not going to miss the gluten!
It's Easier Than You Think
Gluten-free bread is actually easier to make than you think. In fact, it's easier than traditional wheat loaves in some ways.
First of all, this bread starts from a batter and not a big lump of dough that you have to knead. No need to knead! 😉
You also mix it with a regular mixer with beater attachments or a paddle attachment. No dough hook required, and all it takes is about 2 minutes of mixing.
Finally, you only need to let it rise once and then you bake it right away! In fact, you scoop the batter into the prepared pan you'll be baking in, let it rise in it, and transfer it straight to the oven.
The Bread Batter
Making the batter for this bread comes together in less than 30 minutes.
Aside from a couple of eggs, the wet ingredient component for the bread is simply a mixture of water, light olive oil, honey, quick oats, and active yeast. You simply mix those ingredients together, let them sit for a little while to let the yeast activate, and that's it.
While the yeast is blooming, you can get to working on the dry ingredients, which is a combination of tapioca starch, rice flour, sorghum flour, xanthan gum, salt, and chopped walnuts. Those all get mixed together in a mixing bowl and you're ready to start mixing!
Add the yeast mixture and eggs to the dry ingredients and mix well for a couple of minutes, scraping down the sides of the bowl halfway through. Scoop your batter into the prepared loaf pan, top with rolled oats, and let it rise for about an hour.
Baking the Bread
As I mentioned above, gluten-free bread needs only one rise and you don't handle it again once it's risen. You bake it immediately and in about an hour, you will have beautiful honey oat nut bread magic.
This honey oat nut bread has a tender crust, has bits of walnuts strewn through, is mildly sweet and delicious, and it's SOFT.
As with homemade bread, the first day is the best, but if you have leftovers, simply warm the bread in a 300 deg F oven for 10 minutes or toast up some slices to soften it right back up.
We love making sandwiches with this bread as it just tastes so good with whatever sandwich fillings we put in, including my Easy Homemade Sandwich Deli Meat!
...and I also enjoy a slice with a simple spread of butter and jam. Simple things are sometimes the best things.
This oat nut bread also makes an awesome base for one of my favorite breakfasts... avocado and an over-easy egg on toast!
When I used to buy loaves of bread from the grocery store years ago, back when we weren't gluten-free, one of my favorite breads was Oroweat's Oat Nut Bread. It wasn't a dry bread, like their whole wheat, and I really liked the flavor...mildly sweet and a bit oat-y.
After perfecting my Soft Gluten-Free Sandwich Bread and coming up with another success with my Buckwheat Bread recipe, I decided I wanted to try recreating the oat nut bread I used to enjoy...but make it gluten-free! And while it's been so long since I last ate it and I can't remember exactly what it was like, this recipe is has a texture and taste that makes me think I've struck gold with it!
While my boys are not gluten-free and they do love their share of regular wheat bread, they also love this gluten-free bread. They love how soft and substantial it is, and as my older son says, it holds up well to being buttered! They will easily eat a couple sandwiches in one sitting!
If you're gluten-free and are missing bread, as I know many gluten-free people do, you have to give this bread a try. You will not be disappointed and you will never miss gluten again!
Watch How To Make It!
Gluten-Free Honey Oat Nut Bread
- 2 eggs, room temperature
- 1-2 tbs gluten-free rolled oats for topping
- Combine warm water, quick oats, light olive oil, honey, and active yeast in measuring cup or bowl. Stir well to mix and let sit for 10 minutes to let yeast bloom.
- Combine tapioca starch, rice flour, sorghum flour, xanthan gum, salt, and chopped walnuts in large mixing bowl. Whisk together well.
- Add yeast mixture and eggs to dry ingredients and beat with a mixer for about 1 minute, scraping down the sides of the bowl halfway.
- Scoop bread batter into a parchment lined loaf pan and even out.
- Top with rolled oats. Using a wet spoon, gently press the oats into the bread batter with the back of the spoon.
- Place loaf pan in a warm, draft-free location to allow bread batter to rise, about 1 hour. Do not let bread rise more than ½" above the edge of the pan.
- Preheat oven 350 deg F (180C).
- Bake bread uncovered for 1 hour, or until instant-read thermometer inserted in middle of loaf reads at least 200 deg F (93C). Check at 45 minutes.
- Let bread rest in pan for 5-10 minutes before using parchment paper to lift it out and place on a cooling rack. Let cool completely before slicing.
- Walnuts can be replaced with pecans.
- If you like your bread more nutty, increase the amount of walnuts to ⅓ cup.
- If you forget to take your eggs out of the fridge ahead of time to bring to room temperature, place the cold eggs in a bowl of warm tap water and let sit while you are preparing the other ingredients.
- Store leftover bread in a bag on the counter for a day, or in the fridge for a few days.
- Soften leftover bread loaf in a 300 deg F (150C), covered in foil, for 10 minutes.
- Soften bread slices by toasting lightly in the toaster.
- If you want to freeze the bread, slice the bread first before storing in a sealed bag with the air squeezed out.
- Use quick oats for topping the bread if you do not have rolled oats.
- Volume Measurements:
- 2 cups tapioca starch
- 1 ½ cups + 1 tablespoon brown rice flour
- ½ cup + 1 tablespoon sorghum flour
- Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more water or tapioca starch or brown rice flour to achieve the correct dough consistency.