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.