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Home » Bread

Easy Honey Oat Bread (Gluten-Free, Dairy-Free Option)

Published: Jan 25, 2022 · Modified: Jul 3, 2020 by Felicia Lim · This post may contain affiliate links

Jump to Recipe
Gluten-Free Honey Oat Quick Bread

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.

Hand holding a slice of gluten-free oat bread.

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 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 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.

cornbread in a cast iron skillet
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The Easiest Gluten-Free 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!

Hand holding up a slice of honey oat bread.

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) .

Hand holding a bag of Cup4Cup flour.

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 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. You can easily make it dairy-free by swapping out the Greek yogurt for coconut yogurt. 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 and quantities, please scroll down to the recipe card at the bottom of this post.)

Labelled ingredients for honey oat bread laid out on marble board.

Ingredient Notes/Substitutes:

  • Gluten-Free Multipurpose Flour: I use and recommend Cup4Cup Gluten-Free 1:1 multipurpose flour for this recipe (but it does contain milk, so for a dairy-free option, make sure to use a dairy-free gluten-free all-purpose flour). Feel free to use other gluten-free flour blends that are 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 Greek yogurt in this yummy bread recipe, but you can also make this honey oat bread dairy-free by using coconut yogurt (or other non-dairy yogurt) instead of 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 non-dairy milk such as cashew milk, rice milk or soy milk. Alternatively, if you are not lactose-intolerant, go ahead and use normal cow’s 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.

Hand whisking flour in a metal bowl.

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.

Hand mixing wet ingredients with a wooden spoon in a white bowl.

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).

Hand mixing batter with a wooden spoon in a metal bowl.

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.

Oat bread batter in a parchment-lined loaf pan.

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).

Freshly baked honey oat bread in a pan.

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.

Slicing into a loaf of honey oat bread.

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.

Recipe FAQs:

How do You Store this Bread?

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.

Can You Freeze Honey Oat Bread?

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.

Are Oats Gluten-Free?

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.

Hand reaching for a slice of gluten-free oat bread.

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 Bread Recipes You’ll Love:

  • 10 Amazing Gluten-Free Bread Recipes to Make on Repeat
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  • Rosemary Focaccia Bread (Gluten-Free, Vegan)
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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!

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Honey Oat Bread (Gluten-Free, Dairy-Free Option)


★★★★★

4.8 from 24 reviews

  • Author: felicia | Dish by Dish
  • Total Time: 55 minutes
  • Yield: 1 loaf 1x
  • Diet: Gluten Free
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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

Units Scale
  • 2 1/3 cups gluten-free multipurpose flour
  • 3/4 teaspoons xanthan gum (leave out if your GF flour blend already includes it)
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plain Greek yogurt (or coconut 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 almond milk

Instructions

  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 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.
  5. 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.
  6. 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).
  7. 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 Multipurpose 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 all-purpose flour). Feel free to use other gluten-free flour blends that are 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 Greek yogurt in this recipe, but you can also make this honey oat bread dairy-free by using coconut yogurt (or other non-dairy yogurt) instead of 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 non-dairy milk such as cashew milk, rice milk or soy milk. Alternatively, if you are not lactose-intolerant, go ahead and use normal cow’s milk if you prefer.

Storing: To store, wrap cooled loaf in plastic wrap and keep in the refrigerator for up to 5 days.

Freezing: To freeze, wrap the cooled loaf in 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

Keywords: honey oat bread

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Teresa Farrell says

    January 25, 2021 at 11:58 am

    Any replacements for the coconut oil? Butter? Vege oil? I need GF but not necessarily dairy free. Thanks!

    Reply
    • Felicia Lim says

      January 25, 2021 at 1:35 pm

      Hi Teresa! Yes, you can definitely substitute the coconut oil for butter or veggie oil 🙂

      Reply
  2. Hannah says

    January 13, 2021 at 6:17 pm

    Do you need yogurt in this recipe?

    Reply
    • Felicia Lim says

      January 13, 2021 at 6:22 pm

      Hi Hannah! The yogurt gives the bread moisture and keeps it soft and tender. If you are lactose-intolerant, you can use non-dairy yogurt, or full-fat coconut cream if you prefer.

      Reply
  3. Grace Lim says

    January 08, 2021 at 5:26 pm

    Hi Felicia,

    Yay, this has been my favourite bread since you last modified the recipe in Jul 2020.

    All the very best to you for the new year – 2021!

    Blessings!
    Mum

    ★★★★★

    Reply
    • Felicia Lim says

      January 08, 2021 at 7:27 pm

      Thanks mummy 🙂 Glad you enjoy this bread!

      Reply
  4. james Quinn says

    January 08, 2021 at 3:02 am

    In Australia the coeliac association does sanction oats as they are not gluten free

    Reply
    • Felicia Lim says

      January 08, 2021 at 6:48 am

      Hi James! I know in some countries oats are not considered gluten-free because they may cause similar reactions in Celiacs as gluten (and because oats are often processed in the same facilities as gluten-containing grains such as wheat, resulting in cross contamination). However, oat are naturally gluten-free, and there are countries such as the USA where you can buy certified gluten-free oats, so that would be the exception! 🙂

      Reply
  5. Alyssa says

    January 07, 2021 at 8:38 pm

    Reeeeally looking forward to makimg this for my daughter with allergies! Do you think that instead of a prepackaged “egg replacer” I could just use a flax egg? I know gluten free/dairy free baking can be tricky to get consistency right if too many ingredients are tampered with, however I’ve never used any egg replacements besides applesauce or a flax egg..

    Reply
    • Felicia Lim says

      January 07, 2021 at 8:41 pm

      Hi Alyssa! Since this recipe only uses one egg, I believe it should be fine to use applesauce or a flax egg! Let me know how it goes later, would love to hear! xx,F.

      Reply
      • Alyssa says

        January 09, 2021 at 11:52 am

        Thank you! I am going to give it a go now, but I have to swap ingredients a bit more than I originally thought.. hoping it turns out okay! I’ll be back with the results!

        Reply
        • Felicia Lim says

          January 09, 2021 at 12:53 pm

          Hi Alyssa! Fingers crossed that it’ll turn out great anyway! 🙂

          Reply
          • Alyssa says

            January 09, 2021 at 4:42 pm

            It turned out! Surprisingly not as dense as I expected.. Especially since as I just re-read the ingredients I forgot the 3/4 cup almond milk! I had to use what I had on hand.. so my swaps were: Bob’s Red Mill all purpose gluten free flour instead of 1:1, sunflower oil instead of coconut oil (intuitively hoping that would help with the density of using the all purpose gf flour, idk), unsweetened vanilla almond yogurt, a flax egg (made with a heeeping tbs of ground flax seeds + 3 tbs water), agave instead of honey, and gf quick cooking oats instead of old fashioned rolled oats (for a smoother texture for my toddlers and partner). I chose to not put oats on top before baking, nor any sweetener after cooling. Also, I didn’t use parchment paper (don’t have), just oiled and floured the pan. 30 min didn’t quite cut it, but 45 min was perfect. Other than that I followed your recipe to a T!
            So far it has been a success with my toddlers, especially with some homemade wild blueberry jam! YUM.

            I am SO glad I found this recipe of yours and am definitely going to try it again when this loaf is gone… next time with 1:1 flour AND THE MILK lol…

            Reply
            • Felicia Lim says

              January 10, 2021 at 7:01 pm

              Hi Alyssa! So happy to hear that the bread turned out in the end, and that you plan on making it again!! That wild blueberry jam sounds delish btw! Would love to see you on the blog again sometime soon! 😉 Meanwhile, have a great week!

              Reply
  6. Sarah says

    January 07, 2021 at 1:20 am

    I recently went gluten free and I was missing bread. I made this recipe and it was delicious! I highly recommend it.

    ★★★★★

    Reply
    • Felicia Lim says

      January 07, 2021 at 6:52 am

      Hi Sarah! Welcome to a gluten-free lifestyle! Not easy but you’ll get the hang of it in a bit. Thanks for letting me know you loved this honey oat bread, so happy to hear that!

      Reply
  7. Lynn says

    January 07, 2021 at 12:42 am

    Hi, do you know if I could substitute the egg with applesauce? Thank you for this recipe!

    Reply
    • Felicia Lim says

      January 07, 2021 at 6:51 am

      Hi Lynn! Since only 1 egg is required, I believe you should be able to substitute it with applesauce or an egg replacer 🙂

      Reply
      • Lynn says

        January 07, 2021 at 10:59 am

        Thank you! Will give it a try today!

        Reply
        • Felicia Lim says

          January 07, 2021 at 11:32 am

          You are most welcome dear!

          Reply
  8. Evelyn O. says

    December 30, 2020 at 12:14 am

    Hi, can I substitute the multipurpose flour and milk with Bob’s Red Mill Gluten Free 1:1 Baking Flour and Oat Milk?

    Reply
    • Felicia Lim says

      December 30, 2020 at 8:50 am

      Hi Evelyn! Yep you can definitely do that (as long as it’s the Bob’s Red Mill 1:1 Gluten free flour, and NOT their GF All-purpose mix which contains garbanzo bean flour). And yes, go ahead with the oat milk, it’ll work just as fine!

      Reply
  9. Heidi Cooley says

    December 18, 2020 at 12:31 pm

    Could I use whole milk instead of almond milk? Thanks!

    Reply
    • Felicia Lim says

      December 18, 2020 at 12:45 pm

      Hi Heidi, yes you could definitely use whole milk! Happy baking dear!

      Reply
      • Heidi Cooley says

        December 18, 2020 at 4:01 pm

        Thank you!! I’m excited to try this out!

        Reply
        • Felicia Lim says

          December 18, 2020 at 7:49 pm

          You are most welcome! I hope you enjoy it! Happy weekend!

          Reply
  10. Mimi says

    December 18, 2020 at 11:20 am

    Can I substitute sour cream for the greek yogurt? I need to bake today and don’t have time to run to the store.

    Reply
    • Felicia Lim says

      December 18, 2020 at 12:44 pm

      Hi Mimi! I believe it shouldn’t be a problem! 🙂 Would love to hear how it goes later. Happy holidays!

      Reply
  11. Nancy says

    December 09, 2020 at 7:14 pm

    Your recipe looks great can’t wait to try . Can you use Pillsbury GF flour?

    Reply
    • Felicia Lim says

      December 09, 2020 at 7:39 pm

      Hi Nancy! Thank you, can’t wait for you to try it too 🙂 I used Cup4Cup gluten-free flour (a 1:1 substitute for normal wheat flour), and haven’t used pilsbury GF flour before, but I’m pretty sure it should work! Maybe you can compare the ingredients in both flour blends and see if they are similar, and if they are I believe it shouldn’t be an issue!

      Reply
  12. Ginger says

    December 09, 2020 at 5:22 pm

    Can I use almond flour for the honey oat quick bread

    Reply
    • Felicia Lim says

      December 09, 2020 at 6:29 pm

      Hi Ginger, I don’t think you can substitute almond flour for the GF flour blend because almond flour tends to be oiler and denser. What other flours can you take? Maybe you could do half the amount of almond flour and the other half tapioca starch if it’s possible!

      Reply
  13. Rochelle Fisher says

    December 08, 2020 at 4:13 pm

    Can you use non fat Greek yogurt

    Reply
    • Felicia Lim says

      December 08, 2020 at 4:15 pm

      Hi Rochelle, thanks for dropping by. Yes you can use non-fat Greek yogurt – it shouldn’t be an issue. 🙂 Hope you enjoy this bread!

      Reply
  14. Beth R says

    December 06, 2020 at 6:06 pm

    I just made this bread and it’s amazing. My husband is glutenfree due to Celiac and I’ve tried many bread recipes through the years. This was so simple to prepare and realy moist and lite. A new family favorite!

    ★★★★★

    Reply
    • Felicia Lim says

      December 06, 2020 at 9:17 pm

      Hi Beth, you don’t know how happy that makes me to hear that! So glad you and your husband love this bread!! Hope to see you around the blog sometime again soon 😉

      Reply
  15. Julie says

    December 02, 2020 at 8:44 pm

    I don’t have old fashioned oats, just quick cooking oats. Can they be used without affecting the quality of the bread?

    Reply
    • Felicia Lim says

      December 02, 2020 at 9:08 pm

      Hi Julie, I believe that shouldn’t be any issue 🙂 Hope you enjoy this bread!

      Reply
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I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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Air Fryer Recipes

Air Fryer Eggplant (Gluten-Free, Vegan)

Easy Air Fryer Hard Boiled Eggs (Gluten-Free, Dairy-Free)

Easy Air Fryer Tofu Nuggets (Gluten-Free, Vegan)

Crispy Air Fryer Bacon (Gluten-Free, Dairy-Free)

Bread Recipes

Soft, Fluffy Gluten-Free Hamburger Buns (Dairy-Free)

Easy Gluten-Free Zucchini Bread (Dairy-Free)

Buckwheat Banana Bread (Gluten-Free, Dairy-Free)

Easy Tiger Nut Flour Bread (Gluten-Free, Dairy-Free)

Latest on the blog

Creamy Carrot Turmeric Soup (Gluten-Free, Vegan)

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Easy Pear Custard Pie (Gluten-Free, Dairy-Free)

Creamy Gluten-Free Tomato Soup (Dairy-Free, Vegan)

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