An easy and moist honey oat bread studded with oats and sweetened with honey. No yeast required for this recipe, and you’ll get tender, fluffy bread every single time. Bake a loaf from scratch in under an hour! Delicious on its own or toasted with jam, it’s perfect for breakfast, tea or an anytime snack! Gluten-free with a dairy-free option.
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Note: This recipe was originally published in July 2018, and has constantly been THE MOST POPULAR recipe on Dish by Dish. So I’ve updated the post with clearer instructions, notes on ingredient substitutions, better process shots, as well as included a dairy-free option. I hope you continue to enjoy it as much as we do!
Jump to:
- My Love For Homemade Bread
- The Easiest Gluten-Free Quick Bread You’ll Make
- Amazing Gluten-Free 1:1 Flour
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes/Substitutes:
- How to Make Honey Oat Bread (Step by Step):
- Dish by Dish Tips & Tricks:
- Recipe FAQs:
- Other Oat Recipes to Enjoy:
- Delicious Gluten-Free Bread Recipes You’ll Love:
- Honey Oat Bread (Gluten-Free, Dairy-Free Option)
My Love For Homemade Bread
I love baking bread, and in the past year, I’ve been baking a whole lot of bread.
Some of our favorite homemade bread recipes include this perfectly soft fluffy gluten-free bread, this hugely popular buckwheat bread, this tender millet bread, this fluffy potato bread, these soft gluten-free dinner rolls, and this gorgeous rosemary focaccia bread.
Nothing beats pulling out a loaf of fresh bread from the oven, and I honestly don’t think I could possibly get bored of making and developing gluten-free bread recipes.
The Easiest Gluten-Free Quick Bread You’ll Make
However, most bread recipes require yeast, and naturally, require rising time.
If you’re in a rush, or simply don’t feel like waiting for bread dough to rise, or are allergic to baker’s yeast, then I know today’s recipe for this easy honey oat bread is your answer.
Since this is a quick bread, no yeast is required, and hence no rising time needed either.
Naturally sweetened with honey for just a hint of sweetness (no other sweeteners included), and studded with gluten-free rolled oats, this easy honey oat bread comes together in less than an hour from start to finish! How’s that for amazing?
If this is your first time making your own bread, you’re definitely in for a treat!
Amazing Gluten-Free 1:1 Flour
When I was still living in New York in 2018, my friend Marina from photography class told me about Cup4Cup, a brand of gluten-free flour that you can use to substitute normal wheat flour literally cup for cup.
Her son is celiac, just like Juan, so when she swore by this brand of flour, and told me I could use it with literally any normal recipe, I was curious, so I bought a bag of the Cup4Cup multipurpose gluten-free flour to try out, and the first recipe I made with it was this gluten-free oat bread (which I’ve barely adapted from Celebrating Sweets) .
Why This Recipe Works:
- Simple Ingredients: All you need to make this delicious gluten-free oat bread recipe are easily accessible ingredients that you can get at your grocery store (nothing fancy required!).
- No Yeast or Rising Time: This honey oat quick bread uses baking powder as a leavening agent, so there’s no yeast or rising time needed. Which means less prep time and you can enjoy a loaf sooner. Also, if you’re allergic to baker’s yeast, this no-yeast quick bread recipe is perfect for you!
- Easy To Make: Simply mix the wet ingredients and the dry ingredients together to form the bread dough, then transfer it to the loaf pan and bake this gluten-free oat bread until ready! How much easier can baking homemade bread get?
- Totally Gluten-Free (with Dairy-Free Option): Unlike other oat bread recipes that use whole wheat flour, this recipe uses a gluten-free flour blend, which makes this bread recipe 100% gluten-free (and can be easily made dairy-free too). This means that even those who have Celiac disease or have gluten or lactose intolerances, can still enjoy this bread without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this honey oat bread recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Ingredient Notes/Substitutes:
- Gluten-Free Flour: I use and recommend Cup4Cup Gluten-Free 1:1 multipurpose flour in this recipe (but it does contain milk, so for a dairy-free option, make sure to use a dairy-free gluten-free measure for measure flour). For best results, make sure to use a gluten-free flour blend that is made with light flours/starches (such as rice flour, corn starch, potato starch or tapioca starch) to ensure a lighter and fluffier texture. I do NOT recommend using blends that include heavier flours (such as garbanzo bean flour) as this will result in a denser bread.
- Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and helps the ingredients to bind better together. If your gluten-free flour blend does not already include it, make sure to add it in.
- Baking Powder: Since this is a yeast-free bread, and baking powder is the only leavening agent to help the batter rise, it’s pertinent to add it in. If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
- Yogurt: I used regular Greek yogurt in this recipe, but you can also make this honey oat bread dairy-free by using dairy-free Greek yogurt.
- Egg: The egg acts as a binder for the ingredients and gives the batter lift. However, if you are allergic to eggs or simply want to keep this recipe egg-free, you can use an egg-replacer or aquafaba instead.
- Coconut Oil: I prefer using refined coconut oil for my baking because it has a neutral taste (as opposed to extra virgin coconut oil which as a more pronounced flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.
- Honey: I used honey as a natural sweetener for the bread, but you can also use agave nectar or maple syrup if you prefer.
- Rolled Oats: If you are allergic to gluten, make sure you buy gluten-free rolled oats (this is because oats are often processed in the same facilities as wheat and there may be cross-contamination).
- Almond Milk: I used my 5-minute homemade almond milk here, but you can also use other unsweetened non-dairy milk (such as cashew milk, rice milk or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk if you prefer.
How to Make Honey Oat Bread (Step by Step):
1. Preheat and Line
Preheat oven to 375 deg. Fahrenheit and grease a 9×5-inch loaf pan and line with parchment paper. Adjust oven rack to the middle position.
2. Whisk Dry Ingredients
In a large mixing bowl, sift the all-purpose flour, baking powder, and salt together in a large bowl, and whisk well until combined.
3. Mix Wet Ingredients and Oats
In a medium bowl, beat the egg, yogurt, melted coconut oil, 1/4 cup honey, and 1 cup oats together until well blended. Now stir in the milk and mix until combined.
4. Combine Wet and Dry Ingredients to Form Dough
Slowly add the wet oat mixture into the bowl with the flour mixture, stirring with a wooden spoon until just incorporated.
You will get a thick oat bread dough that looks more like cake batter – see the photo below (do not over-mix as bread may become too tough).
5. Transfer to Pan and Top with Oats
Pour the batter-like dough into the prepared loaf pan, and sprinkle the top of the loaf with the remaining 2 tablespoons of quick oats.
6. Bake Until Golden Brown
Bake in the center rack of the oven until bread is deeply golden brown on top and a toothpick inserted in the middle comes out clean (approximately 30 to 45 minutes).
7. Let Cool Completely Before Brushing with Honey
Remove the gluten-free oat bread from the pan and place loaf on a cooling rack to cool completely at room temperature before brushing with the remaining honey, then slicing and serving.
Dish by Dish Tips & Tricks:
- Line loaf pan with parchment: I find that lining the loaf pan with parchment paper makes it way easier to lift up the loaf from the pan (and ensure that the bottom doesn’t stick). If you don’t have parchment paper on hand, just make sure you grease the pan well and sprinkle a little bit of flour on the bottom before transferring the batter to the pan.
- Use a Metal Loaf Pan: For best results, I recommend baking this honey oat bread in a metal loaf pan to ensure that it bakes evenly on the bottom as well as the sides.
- To Prevent Over-Browning: If you notice that the gluten-free oat bread is turning brown on the top but the middle is still not done, tent the loaf with aluminum foil for the last 10 minutes as the loaf continues baking.
Recipe FAQs:
To store, wrap cooled honey oat quick bread in plastic wrap or an airtight container and keep in the refrigerator for up to 5 days.
Yes you can! To freeze, wrap the cooled gluten-free oatmeal bread in plastic wrap and freeze for up to 3 months. Let frozen loaf thaw overnight in the refrigerator before slicing.
Oats are naturally gluten-free, however, they are often processed in the same facilities that process wheat or other grains that contain gluten. If you are Celiac or have gluten intolerances or allergies, make sure you use gluten-free rolled oats in this recipe. Do note that some Celiacs may experience similar reactions to oats as they do with gluten, so this would depend on your personal experience.
Other Oat Recipes to Enjoy:
- Easy Oatmeal Cookies (Gluten-Free, Dairy-Free)
- Oatmeal Walnut Cookies (Gluten-Free)
- Oat Waffles (Gluten-Free)
- Maple Peach Oatmeal (Gluten-Free)
Delicious Gluten-Free Bread Recipes You’ll Love:
- 10 Amazing Gluten-Free Bread Recipes to Make on Repeat
- Soft Fluffy Gluten-Free Bread (Dairy-Free)
- Rosemary Focaccia Bread (Gluten-Free, Vegan)
- Easy Gluten-Free Naan Bread (Dairy-Free)
- Gluten-Free Flaxseed Coconut Bread (Paleo, Dairy-Free)
- Honey Quinoa Bread (Gluten-Free, Dairy-Free)
- Easy Gluten-Free No-Knead Bread (Dairy-Free)
- Gluten-Free Carrot Cake Bread (Dairy-Free)
- The Best Gluten-Free Banana Bread (Dairy-Free)
- Gluten-Free Vegan Pumpkin Bread
- Grain-Free Rosemary Almond Bread
- Grain-Free Coconut Cashew Bread
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintHoney Oat Bread (Gluten-Free, Dairy-Free Option)
- Total Time: 55 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
A super easy and moist honey oat bread studded with oats and sweetened with honey. No yeast required for this recipe, and you’ll get tender, fluffy bread every single time. Bake a loaf from scratch in under an hour! Delicious on its own or toasted with jam, it’s perfect for breakfast, tea or an anytime snack! Gluten-free with a dairy-free option.
Ingredients
- 2 1/3 cups gluten-free measure for measure flour
- 3/4 teaspoons xanthan gum (omit if your GF flour blend already includes it)
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup plain Greek yogurt (or dairy-free Greek yogurt for dairy-free option)
- 1 large egg
- 1/4 cup coconut oil, melted
- 1/4 cup + 1 tablespoon honey, separated
- 1 cup + 2 tablespoons old fashioned gluten-free rolled oats, separated
- 3/4 cup unsweetened almond milk
Instructions
- Preheat and Line: Preheat oven to 375 deg. Fahrenheit and grease a 9×5-inch loaf pan and line with parchment paper. Adjust oven rack to the middle position.
- Whisk Dry Ingredients: In a large mixing bowl, sift the all-purpose flour, baking powder, and salt together in a large bowl, and whisk well until combined.
- Mix Wet Ingredients and Oats: In a medium bowl, beat the egg, yogurt, melted coconut oil, 1/4 cup honey, and 1 cup oats together until well blended. Now stir in the milk and mix until combined.
- Combine to Form Dough: Slowly add the wet ingredients into the bowl with the dry ingredients, stirring with a wooden spoon until just incorporated (do not over-mix as bread may become too tough). The dough will resemble a thick and wet cake batter.
- Transfer to Pan and Top with Oats: Pour batter-like dough into the prepared loaf pan, and sprinkle the top with the remaining 2 tablespoons of oats.
- Bake Until Golden Brown: Bake in the center rack of the oven until bread is golden brown on top and a toothpick inserted in the middle comes out clean (approximately 30 to 45 minutes).
- Let Cool Completely Before Brushing with Honey: Remove bread from the pan and allow it to cool completely on a cooling rack before brushing with the remaining honey, then slicing and serving.
Notes
Gluten-Free Flour: I use and recommend Cup4Cup Gluten-Free 1:1 multipurpose flour in this recipe (but it does contain milk, so for a dairy-free option, make sure to use a dairy-free gluten-free measure for measure flour). For best results, make sure to use a gluten-free flour blend that is made with light flours/starches (such as rice flour, corn starch, potato starch or tapioca starch) to ensure a lighter and fluffier texture. I do NOT recommend using blends that include heavier flours (such as garbanzo bean flour) as this will result in a denser bread.
Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and helps the ingredients to bind better together. If your gluten-free flour blend does not already include it, make sure to add it in.
Baking Powder: Since this is a yeast-free bread, and baking powder is the only leavening agent to help the batter rise, it’s pertinent to add it in. If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
Yogurt: I used regular Greek yogurt in this recipe, but you can also make this honey oat bread dairy-free by using dairy-free Greek yogurt.
Egg: The egg acts as a binder for the ingredients and gives the batter lift. However, if you are allergic to eggs or simply want to keep this recipe egg-free, you can use an egg-replacer or aquafaba instead.
Coconut Oil: I prefer using refined coconut oil for my baking because it has a neutral taste (as opposed to extra virgin coconut oil which as a more pronounced flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.
Honey: I used honey as a natural sweetener for the bread, but you can also use agave nectar or maple syrup if you prefer.
Rolled Oats: If you are allergic to gluten, make sure you buy gluten-free rolled oats (sometimes oats are processed in the same facilities as wheat and there may be cross-contamination).
Almond Milk: I used my 5-minute homemade almond milk here, but you can also use other unsweetened non-dairy milk (such as cashew milk, rice milk or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use normal cow’s milk if you prefer.
Storing: To store, wrap cooled the honey oatmeal bread in plastic wrap and keep in the refrigerator for up to 5 days.
Freezing: To freeze, wrap the cooled loaf in various layers of plastic wrap and freeze for up to 3 months. Let frozen loaf thaw overnight in the refrigerator before slicing.
Barely adapted from: Celebrating Sweets
This recipe was originally published in July 2018, but has since been revised with clearer instructions, step-by-step process shots, and to include a dairy-free option.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Larisa says
Can I use regular milk instead of almond?
Felicia Lim says
Hi Larisa, yes definitely! Feel free to use regular milk in equal quantities!
Diana says
Hi! I would like to know what I can use instead of the coconut oil and if I can use an egg replacer?
Felicia Lim says
Hi Diana! If you’re not lactose-intolerant, feel free to swap out the coconut oil for equal amounts of melted butter. And yes, I believe you should be able to use an egg-replacer for the egg since the recipe only uses 1 egg (although I personally haven’t tried it before). Would love to hear how it goes if you do make this in the end 🙂 Happy weekend dear!
Felisha says
Hello Felicia
I am Felisha. Girl….. thank you so much for this recipe! Since the beginning of this year, I notice I had an intolerance to gluten. I have tried to make bread so many times using different recipes. Fail, fail, fail.! I found one great one but then found out I can’t have yeast…. so there went that one.
So when I saw your recipe on Pinterest I thought let me try this. WINNER!!!! I will be making all things baked from your site. Thanks so much!!!!
Felicia Lim says
Hi Felisha!! (love that we have almost the same name!!) Thank you so much for your comment, you totally made my Friday! I am SOO happy that the recipe worked for you and that you can eat it since it doesn’t have any yeast! 🙂 YAAAAYYY!!! Can’t wait for you to try other baked goods, and to see you around the blog again soon! Happy weekend!
Kelly says
I used Walmart’s brand of GF flour which tends to turn out great. It must be more dense. There was no “pouring” the batter. In fact, I added more almond milk and it was still so thick I couldn’t make it smooth on the top. I’m going on an hour of baking and at last check it was still raw in the middle. I did, however try an edge piece that was fully cooked. It was very good! I will try a different flour next time.
Felicia Lim says
Hi Kelly! Thanks for letting me know how it went, and YAY that the piece that was fully cooked tasted very good! I’ve never used Walmart’s GF flour before, but in this case I used Cup4Cup measure to measure flour. I know many readers have had success with either King Arthur’s Flour GF flour, or even Bob’s Red Mill 1:1 GF flour. As long as the main ingredients of the flour blend is made of lighter flours/starches such as rice flour/tapioca starch/corn starch/potato starch it should come out pretty light and fluffy! Would love to see you around the blog again sometime soon! 🙂
Mark GIBB says
This is the 1st time i have tried making gluten free bread and this tastes great! Thank you..
Felicia Lim says
Hi Mark!! SO HAPPY to hear that!! Thank you for letting me know how it turned out and that you enjoyed it! Hope you find other bread recipes on my blog useful too! Here’s where you can find all the other bread recipes:https://dishbydish.net/category/bread/ Enjoy!
Chula says
Hi Felicia,
I made the bread last week and my husband and I love it, I was just about to start making it again, but I just notice that we don’t have any yogurt. Can I substitute the yogurt for something else? Also, can I use any other flour instead ? Like coconut, almond, or Oats?
Please let me know and thank you very much
Chula
Felicia Lim says
Hi Chula! Yay that you and your husband loved it! Totally makes my day! If you don’t have yogurt I think you could use heavy whipping cream or sour cream in equal quantities. For the flour, I would say you could try a mix of 50% rice flour, 50% oat flour and xanthan gum. I’m not sure how the texture would be changing so many things though! Would love to hear how it comes out if you do make it with all the substitutions 🙂
Protima says
Hi
Can I use Bob Mill’s GF baking flour instead of cup4cup?
Thanks
felicia | Dish by Dish says
Hi Protima. thanks for stopping by! From what I understand of Bob’s Red Mill GF baking flour, the blend uses alot of bean flours (such as garbanzo beans etc) which tend to be heavier than other GF flours such as Cup4Cup or even King Arther Flour’s GF 1:1 blend. A reader tried using Bob’s Red Mill and the bread turned out heavy and dense instead of light and fluffy. So I wouldn’t suggest using it! Hope this helps 🙂
Carrie says
I should have read the reviews before I made this! I used Bobs GF flour and my loaf turned out dense and not cooked all the way through! The flavor is there so I try with a different GF flour- thanks for sharing!
Felicia Lim says
Hi Carrie! So sorry to hear that your loaf turned dense. Yes, I definitely DON’T recommend Bob’s Red Mill GF flour because it’s made of denser bean flours that creates a heavier and dense texture in baked goods. You can try King Arthur Flour Multi-Purpose flour which is made of lighter flours that will result in a fluffier texture. Thank you for letting me know how yours turned out, and hopefully with a different flour you will enjoy this honey oat bread! Have a great week ahead!
Michele says
I used Bob mill as well … heavy and dense… won’t use it again
Felicia Lim says
Hi Michele, so sorry that it didn’t turn out well because of the Bob’s Red Mill flour. Apparently the Bob’s Red Mill GF multipurpose flour is dense because of the garbanzo bean flour it uses, but a reader just told me that she made this bread successfully with Bob’s Red Mill GF 1:1 flour, which is lighter in consistency. I always recommend using a flour blend that is made with lighter flours/starches – such as rice flour/potato starch/corn starch/ tapioca starch as this will usually ensure a lighter and fluffier consistency.
Candice says
There are NO beans in Bob Red Mill GF 1 to 1. Not sure why you think this? It has rice flour, potato starch, sorghum and tapioca flour with xanthan gum.
Felicia Lim says
Hi Candice! Nice to meet you! I’m referring to the normal Bob’s Red Mill multi purpose flour which lists garbanzo bean flour as the first ingredient on it’s list of ingredients. Glad to hear that the Bob’s Red Mill 1:1 gluten-free flour doesn’t have beans in it! Thanks for letting me know 🙂
Candice says
Above you mentioned Bob Red Mill GF in a comment you made to Carrie on Oct 18. I was confused. Perhaps that was miscommunication?
Felicia Lim says
Hi Candice! Yes I was referring to the Bob’s Red Mill’s GF All-Purpose Baking flour, sorry if I wasn’t clear! This is the one: (https://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html) it has Garbanzo beans in it. However, thankfully the GF 1:1 flour is a lighter flour and it’s good to know going forward 🙂 What are your thoughts on baking with Bob’s GF 1:1 flour? I’ve never used it before, do you recommend it?
Candice says
Felica I made your recipe last night and it was delicious! I used the Bob’s Red Mill GF 1 to 1, substituted butter for coconut oil, and real milk for almond. Highly recommend and will make again! T hank you!
Felicia Lim says
Hi Candice!! Makes me so happy to hear that it worked with Bob’s GF 1:1! 🙂 YAY to fresh bread and thanks for sharing how it went! Happy Sunday dear!! Hope to see you around again soon 😉
Michele says
I used bob mills one for one… on the bag it does not say anything about beans it’s rice flour and tapioca and it still turned out awful Unfortunately I won’t make it again
Felicia Lim says
Hi Michele, I’m so sorry to hear that! Just a few days ago a reader commented that she used Bob’s 1:1 GF flour and it worked out for her, so I’m sorry that it didn’t work out for you. Seems like Bob’s Red Mill flours are a hit or miss. Thank you for letting me know anyway!
Sarah says
Would love to try this but my son is allergic to coconut my. Can I sub in oil or butter or another alternative? Thanks!
felicia | Dish by Dish says
Hi Sarah! Yes, you could definitely substitute the coconut oil with equal amounts of butter 🙂 Hope you enjoy it!
James Quinn says
Is it possible to use quinoa instead of oats as we are in Australia and our coeliac association says oats are not gluten free
felicia | Dish by Dish says
Hi James! Oats are naturally gluten-free, but sometimes they are processed in the same facility as wheat, which is why it’s important to use certified gluten free oats. If there aren’t certified GF oats in Australia, you can of course replace it with quinoa flakes to get the same effect. I believe it should work, although I personally haven’t tried it myself. Hope it works out for you, and please let me know how it goes if you do!
Sophie says
Oats are not “Gluten Free” they contain a similar gluten protein that 1 in 5 coeliac patients will react to. Some countries do not include this protein in their tests, and advise all coeliac patients to omit oats.
felicia | Dish by Dish says
Hi Sophie! Technically oats do not contain the gluten protein, but as you mentioned, many celiacs do react to oats as they would to gluten (and also because most oats tend to be processed in facilities that also process wehat), so it really depends on the celiac. In Argentina where I live, for products to be certified gluten-free, they cannot contain oats, but I know that in the US it is possible to get certified gluten-free oats (which are processed in totally gluten-free facilities). Even then, you’re right in that some celiacs could still react to it. Thanks for sharing and thanks for dropping by!
Tanna says
Id.love to know how to make dairy free! Thanks
felicia | Dish by Dish says
Hi Tanna, thanks for dropping by! You could swap out the yogurt with dairy-free yogurt (maybe like a thick coconut yogurt in same quantity) and I believe that should work 🙂 Hope this helps! Happy weekend 🙂
Donna Hobbs says
Is it possible to make the gf honey oat bread egg free because of allergy? Will chia or flax or gelatine work do you think?
felicia | Dish by Dish says
Hi Donna! Thanks for dropping by! Yes, I believe it shouldn’t be a problem – you can try Bob’s Red Mill egg replacer, or a flax egg, since the recipe only calls for 1 egg 🙂 Would love to hear how it goes if you do make it in the end! Have a great week ahead!
Emily says
Can I sub maple syrup for the honey?
felicia | Dish by Dish says
Hi Emily! Yes, definitely, you can swap out the honey for equal amounts of maple syrup 🙂 Thanks for stopping by dear, and would love to hear how it turns out for you! Happy weekend!
Julia says
Hi Felicia,
Thank you for your interesting recipes. I have a question about ingredients list. It says 1/4 cup + 1tbs of honey. Where is 1tbs of honey going. And the same is with Oats it is 1 cup and 2 tbs. Where is I put 2 tbs of Oats. Is it for toping?
felicia | Dish by Dish says
Hi Julia!
So glad to have you here and thanks for reading! Also, thanks for your note and catching that! I’ve just amended the recipe to account for the 1 extra tablespoon of honey (to brush over the top of the bread once it’s baked). The extra oats are to be sprinkled over the batter once batter is in the pan but before baking.
Hope this clears up any confusion! Please let me know if you still have any questions 🙂 And happy Sunday!
Julia says
Thank you Felicia!
felicia | Dish by Dish says
You are most welcome Julia! Have an amazing week!
Megan says
Delicious bread but I had to cook for closer to an hour!
felicia | Dish by Dish says
Hi Megan! So happy to hear you enjoyed the bread! Yes, sometimes cooking time will vary depending on the flour type and the oven. Glad you managed to cook it until it was ready even though it took a little longer than expected 🙂 Have a great week ahead 🙂
Selina Posthumus says
Instead of this, am I able to use Spelt Flour? I have heard that spelt is a good alternative to whole wheat flour and can be used cup for cup.
felicia | Dish by Dish says
Hi Selina! Yes, you can definitely use spelt flour! A reader told me that she used spelt flour in place of the gluten-free flour and it worked just as well! 🙂
Selina Posthumus says
Thank-you!
felicia | Dish by Dish says
Most welcome!! Hope you like how it turns out dear!! Let me know later how it goes, would definitely be keen on hearing!
Grace Lim says
Thank you Felicia!
This is a great bread to have and enjoy with family and friends.
I really like the idea that no yeast is used and therefore no need to wait for the dough to rise before baking.
Great recipe and thanks again for sharing!
Lots of love and hugs from home in SG 🙂
Mum
felicia | Dish by Dish says
Hi mummy! Definitely a no-yeast bread is so much easier and faster and this recipe is a favorite of the readers too 🙂
Kristen says
If you can’t have Almond milk can you substitute oat, coconut or regular milk in place of that?
felicia | Dish by Dish says
Hi Kristen, yes, definitely! You can use any other milk that you can take in the same quantity 🙂