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BASIC VEGAN GLUTEN-FREE OATMEAL QUICKBREAD 2 November, 2012 By Solveig Berg Vollan  —  59 Comments

 

My family’s tastebuds are in many ways very typical norwegian, minus all the fish. They love potatoes, rice

porridge (not my dad though), broccoli, but most of all bread. Personally I do not really get the attraction

there, to each their own I guess. It is not that I dislike bread, it is just not exactly my favorite kind of food. I

enjoy the previous bread recipes I have made, yet both of the current ones contain yeast. Just like the

dilemma I had when I came up with my Yeast-free Whole Grain Pizza Crust, waiting for the dough to rise is

very time consuming (and boring).

 

Which is where this quick soda bread comes in to play. Let me just say that when I tasted this I literally was

gobsmacked. It was so freaking delicious, especially spread with a little bit of my new Hummus recipe on top.

Seriously, you HAVE to make this immediately. Not only is it a lot quicker to make than regular yeast-bread,

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WELCOME TO MY BLOG!

My name is Solveig Berg Vollan, and I am a 19 y

old girl from Norway. On this site I post my own

recipes, all of which are vegan, gluten-free and

completely healthy! Not sure what to make firs

Browse through my Recipe Index and see if you

find something tempting. If you wish to know

more about me, feel free to check out my Abou

and FAQ pages.

POPULAR RECIPES

H O M E A B O U T R E C I P E I N D E X C O N V E R S I O N T A B L E S V E G A N L I V I N G F O O D G A L L E R Y

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but it taste a million times better. It is perfectly succulent yet s till has that little crunch-factor around the

crust.

 

Ingredients, makes 1 medium loaf:

1 cup certified gluten-free rolled oats

1 cup certified gluten-free oat flour (oats ground into a flour i n a food processor/blender)

1 cup boiling water

1 cup unsweetened almond milk (or other plant-based milk)

3/4 cup brown rice flour

1/4 cup ground flaxseeds

1/2 cup dates

2 heaped tbsp homemade roasted almond butter (can use homemade coconut butter instead)1 tbsp apple cider vinegar

2 tsp baking powder

1 tsp salt

 

Directions:

1. Preheat the oven to 175 degrees Celsius/350

degrees Fahrenheit. Combine the rolled oats and boiling water into a medium sized bowl, and let this sit

for a few minutes before adding in apple cider vinegar and half of the plant-based milk. This should

remain as is for about 5-10 minutes, or until the oats are soft.

2. In a separate bowl whisk together the remaining dry ingredients before stirring this in with the “oatmeal”.

In a food processor add i n the remaining half plant-based milk, almond butter and dates, and pulse until

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« Homemade Roasted Almond Butter

Real Superfoods | Why Oils Are NOT Healthy + Homemade Coconut Butter Recipe »

you have a completely smooth mass. Stir this into

the batter, and mix for a few minutes to absorb some of the liquids.Then pour the batter into a bread panwith a baking sheet underneath, and sprinkle on a bit of dry rolled oats. Place this in the oven for 1 hour,

and check to see if the bread is properly baked through the middle. If not allow it to bake for up to 45

additional minutes, until you see that the top is slightly golden and the inside is not too moist.

3. Let the bread rest on a cooling rack for at least 10 minutes before slicing it. Let me tell you in advance that

this bread is eaten so quickly, so I highly recommend doubling the recipe to make two loaves. If bread is

not that popular in your household though you can slice it i nto pieces and store in the freezer. That way

you can always grab a slice and toast it whenever you are craving bread.

 

Like I mentioned in the beginning of this post I enjoy eating this with a thick layer of hummus on top, but if 

want something a bit different you can browse through my category named Dips and Spreads for some

recipes and ideas.

 

As always I hope you enjoyed this recipe, and I am looking much forward to reading your thought on this!

 

Filed Under: Bread & Baked Goods , Nut-free , Posts , Recipes , Salads & Side Dishes , Soy-free

Tagged With: bread  , oatmeal , oats , quickbread 

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Sandy Dell says

6 November, 2012 at 03:03

Featuring your recipe on my site: http://www.GlutenFreeVeganLiving.com. Look for it

tomorrow!

Keep up the great work! You have a wonderful site and lots of interesting recipes!

Sandy

REPLY

Solveig Berg Vollan says

6 November, 2012 at 06:39

Thank you so much Sandy, I look forward to seeing it! You have a great site as well,

 just now disc over ed it a nd I wi ll defi nite ly c onti nue chec kin g in

Solveig

REPLY

Natalie Ware says

7 March, 2013 at 11:49

Okay so I made this bread to put the Tofu Nutella on. Oh My Gosh it is SOooo good! I hate

buying store bought bread as its mostly just bleached wheat flour. This bread is so healthy and

delicious Many Thanks Solveig!

REPLY

Solveig Berg Vollan says

7 March, 2013 at 13:46

Yayy, I am so happy to hear that you enjoyed it! ^^

REPLY

bsooma says

8 March, 2013 at 21:09

i want ask about the pepper u use for baking what is it?? (brown pepper)

ans thank u so much

REPLY

Solveig Berg Vollan says

9 March, 2013 at 12:32

I am not sure I completely understand the question. Are you referring to the baking

powder? If so, it can be substituted with baking soda (just use half the amount called for)!

REPLY

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Mirani says

21 April, 2013 at 01:53

Not that it really matters, because this is such a late response, but I was just

looking through the comments and I think bsooma means is asking what baking paper you

use. Haha

REPLY

Solveig Berg Vollan says

21 April, 2013 at 11:03

Oh, haha that was probably it! Hopefully it worked out anyways

REPLY

strawberrymom8 says

16 March, 2013 at 21:58

Hands down the best G.F. bread I have tried yet………………Thank you for sharing this

recipe!!!

REPLY

Solveig Berg Vollan says

17 March, 2013 at 06:58

yayy, I am so happy to hear you liked it!

REPLY

DaphneDaphne Giesberger says

24 April, 2013 at 09:01

Dear Solveig,

First of all, I simply LOVE your website! I just discovered it and can’t stop reading, Can’t wait to try one

of your recipes. Which one will be first? I think it will be the cashew milk, for I am dying for some

coffee and haven’t found a good substitute for dairy or soy milk. But after that… my kids and I will be

buisy in the kitchen

Thank you so much for sharing. In the future I might also try some of your recipes in my bakery, whereI make gluten&dairy&soy free pastries. If you don’t mind, that is. My bakery is still very small and I

don’t have my own shop yet. My product (only one at this time, not vegan) is sold in several shops and

lunchrooms in Utrecht and Amsterdam. But in a year or so I might open one in the centre of Utrecht,

The Netherlands. That’s the plan, at least.

Thanks again and I’ll be back!

Daphne

REPLY

Solveig Berg Vollan says

24 April, 2013 at 09:11

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Hi there Daphne,

Thank you so much for the lovely message! I am so flattered, haha I hope you enjoy all of the

recipes you decide to try out. And I do not mind you trying out the recipes in your bakery at all!

In fact I feel very honored for it. Be sure to let me know how the various dishes work out and best

of luck with your bakery!

Kind regards,

Solveig.

REPLY

Daphne Giesberger says

24 April, 2013 at 10:54

Wow you are quick! Hoped I would be quicker so I could correct my comment on cashew

milk before you received my message… I realised that I have found that recipe on another page.. In

case you’re interested in it, the URL is http://cookeatpaleo.com/dairy-free-homemade-cashew-milk. I

will definitely try this oatmeal quickbread very soon and also the blackberrie pie with the whipped

cocnut cream.

Thank you for your generous answer and good wishes. I will keep you posted on my experiments.

By the way, I also very much like roostblog.com but you probably already know that one.Good luck on you, too!

REPLY

Solveig Berg Vollan says

25 April, 2013 at 10:32

Oh haha, I do also have a cashew milk recipe though! It is found under the almond

milk recipe, where I added in a note about using different nuts so I thought you were referring to

that

I hope you like whatever you try out though and I look forward to hearing how everything goes!

REPLY

Jennifer Houser says

26 April, 2013 at 12:38

Thank you for the recipe! Do you think I could make it in a bread maker? Thanks,

REPLY

Solveig Berg Vollan says

26 April, 2013 at 13:24

I’m afraid my experiences with bread makers are non-existent, so I have no idea

whether it will work or not! I see no reason why it shouldn’t work though, so you can probably try

it out. Be sure to let me know how it works out

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Amanda says

28 April, 2013 at 23:58

Is there any way to get the nutritional facts?

REPLY

Solveig Berg Vollan says

30 April, 2013 at 10:51

You can always calculate the nutritional information using an online tool, such as My

Fitness Pal. I do not count calories, carbohydrates or anything like that, so I do not have the

information at hand

REPLY

ANOnymous says

24 August, 2013 at 07:25

Do you reckon calories counting is a matter? I used to count EVERYTHING and it

drives me crazy! I’m not anymore now but still checking the nutrition facts of products.

Great GREAT blog, your recipes are amazing. I made banana cake today but changed it alittle bit by using a mixture of 1/2 cup of oat flour, 1/2 buckwheat and 1/4 soy flour. I used

firm tofu instead and put more soy milk to make it moist. In addition I chuck in blueberries,

dates,few nuts. and honey to enhance the flavour. It was DAMN good. Thank You! <3

REPLY

Daphne says

3 May, 2013 at 21:22

Hi there Solveig, I made your blackberrie pie for my birthday yesterday and loved it! My

youngest did, too – she ate two slices. My other two are too much into extreme sweetness. It will take

some time before they can enjoy this kind of natural flavours.. My husband and parents also liked it

very much. Made me very happy

And just now I ate some of the oatmeal quickbread that I made for the second time already. It was

still a bit too moist, even after two hours of baking (I forgot about it like I read you also did another

time with that other bread!). But it tastes lovely and has a very good crust (which even stayed that

wazy after two days!). I will have to experiment a little more to get it perfect with the probably slightly

different ingredients that are available over here.

Will keep you posted!

Many greetings, Daphne

REPLY

Solveig Berg Vollan says

5 May, 2013 at 09:33

Hi there,

I am so happy to hear you guys enjoyed the blackberry pie. It does usually take some time to get

the craving for refined sugar out of our system, but once it is done I am sure they will enjoy it

more

I am also glad to hear that you enjoy the quickbread even if it is a bit too moist. You can always

try toasting the bread slices before eating, or simply using more flour for it to have a firmer

texture. Hopefully it all works out!

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Best wishes,

Solveig.

REPLY

Janna says

9 May, 2013 at 19:47

This bread is delicious! The crust is the best part. I didn’t have almonds or almond butter,

so I used some homemade raw cashew butter. I also baked this in mini loaf pans because I don’t have

a regular loaf pan. I would have preferred it to be a little drier in the middle, but the flavor was so

great I didn’t mind!

One question: Do you have any recommendation on what flour could be substituted for the brown

rice flour? Maybe chickpea, coconut, or more oatmeal flour? I will experiment, but I thought I would

see if you had any suggestions before I play a round.

Thanks so much!

REPLY

Solveig Berg Vollan says

10 May, 2013 at 13:47

Hi there,

I am happy to hear you liked the bread! You can always experiment with adding in a bit more

flour to give it a drier consistency all the way through.

Instead of brown rice flour I know that you can definitely use buckwheat flour. Chickpea flour

also sounds like a valid option, but I have not tried this out myself.

Hope this helped and that you enjoy the bread!

REPLY

keeley says

28 May, 2013 at 13:29

Hi, can i substitute natrual peanut butter for the almon butter? And what could I use to

replace the vinegar please?

Thanks.

REPLY

Solveig Berg Vollan says

29 May, 2013 at 11:31

You can definitely use peanut butter instead of almond butter (I often do so myself). It

gives a tiny hint of peanuts, which I found to be incredibly delicious.

You can use lemon juice instead of vinegar, or you might be able to get away with skipping it

completely!

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Dave says

7 June, 2013 at 01:01

Hi

Can you substitute almond flour or coconut flour instead of the brown rice flour

Thanks Dave

REPLY

Joanne Hathaway says

22 July, 2013 at 18:55

I made your oat bread yesterday and cried like a baby because it was FANTASTIC. I am a

gluten free vegan who cannot have yeast. Most yeast free breads have an odd smell and a cow

manure smell after taste. Your bread smells like it is a yeast bread, has the texture of a yeast bread,

and tastes like a yeast bread. I love your recipes. I just need to know if the dates are whole or chopped

and I then I’m trying this recipe today! You are amazing. I bet you can develop a gluten free vegan

popover in your sleep. I miss popovers lol

REPLY

keeley uzzell says

24 July, 2013 at 11:40

Hi, what can i use instead of ground flaxseed? I’ve run out.

Thanks

REPLY

Marina says

9 September, 2013 at 21:32

would I be able to replace the brown rice flour with coconut flour?

REPLY

Solveig Berg Vollan says

13 September, 2013 at 05:35

No, it has completely different levels of “heaviness” and it will probably not turn out

well! You can always use regular white rice flour instead.

REPLY

Sarah says

23 September, 2013 at 20:46

I made this bread yesterday and it was sensational!! Quite heavy , gorgeously dark , rich ,

nourishing , and deeply satisfying. I couldn’t cut it to save my life but I find all gluten free breads

break easily! So I had hunks of it spread with hummus for lunch XD What else can I say but WOW and

thank you so much for sharing this recipe

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REPLY

Elizabeth Nicholson says

1 October, 2013 at 08:09

Two questions: I noticed you refer to this as quick soda bread, but recipe calls for baking

powder, not soda. Clarification? I have made bread at sea level with delicious results, but living 6000

ft. high calls for modifications. This bread I was so looking forward to, but it didn’t rise at all during

baking, as I expected. Do you have high altitude directions? Usual modifications call for addition of 

1/4 c. flour, 1-2 Tbs, water for an enhanced lightness. As I am going completely wheat-free (and feel

wonderful for it!), could I add extra oat flour? Thank you for your wonderful site!

REPLY

kristen says

5 November, 2013 at 00:36

I made this bread yesterday and really should have taken your advice on making two

loaves. Wow! This bread is amazing. I love how dense it is. I only used one heaping Tbsp of nut butter

and next time I think I’ll try a little nut butter and also a little coconut oil. I think this would be a greatbase for a seed bread, so I’ll try adding sunflower seeds next time. I put what was left in a plastic bag

on the counter and the crust is still lovely, the bread is easily sliced and still moist. SO WONDERFUL!

This is BY FAR the best gluten free bread, nevermind amazingly health and tasty, that I’ve ever had.

LOVE LOVE LOVE it. It’ll be a staple in my house for sure. I baked mine for an hour and twenty minutes,

which was perfect.

REPLY

Adrienne says

12 November, 2013 at 16:04

I made this bread today and however the taste is really good !, it didn’t rise at all. I’m so

disappointed and i don’t know what i did wrong. I did everything exactly according to the recipe. I live

in the Netherlands buth i don’t think that’s of any influence on the risingprocess.

I baked the bread for 80 minutes and the knife came out clean but its too dense. Can i eat it anyway?

Hope you can help me out …..i really want to try again

REPLY

Sarah says

12 November, 2013 at 22:04

Adrienne , please do try the bread anyway , mine did not rise , was very dense and

slightly crumbly, but was absolutely delicious and I could feel it doing me good it had so muchnutrition in it.

Maybe it would help to compare it to rye bread rather than the white “fluffy” aerated bread that

we are used to

REPLY

kristen says

22 November, 2013 at 16:08

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Hi Adrienne, most quick breads, since they don’t contain yeast, won’t rise much if at all, They are

meant to be denser loaves. If you’re looking for something that wil rise and will be less dense, try the

GF buns or her GF yeast bread. This quick bread tastes lovely and makes a great side to soups and

stews. It even toasts up really nicely. The taste is so good that you don’t even need to put anything on

it. The loaves don’t last long around here!

REPLY

kristen says

22 November, 2013 at 16:11

I should mention though that quick breads containing regular wheat flour will definitely

rise more than GF quick breads, but still not like a traditional yeast loaf. GF baked goods tend to rise

less anyway, unless you use super light, starchy flours.

REPLY

Nat says

14 December, 2013 at 19:13

I made this bread today and I really like it! I didn’t bake it long enough so the inside is a bit

“doughy”, but it still tastes great! Thanks for the recipe, this was the least complicated (and least

costly) gluten free bread recipe I have made so far.

REPLY

Jeannie says

15 January, 2014 at 17:02

I am off to make this bread now! It looks perfect, thanks so much.

REPLY

Hernan says

19 January, 2014 at 04:56

second time making this bread in 3 days.. we love it here. Im gonna have to triple the

amount cuz it goesoso quickly in my household. To mine I added a nut trail mix to the dough along

with a banana to make it more like a banana bread for the morning with coffee.. yum. Thanks for the

recipe!!

REPLY

Lou Wallin says

24 January, 2014 at 13:49

Thanks! Will try this tonight!

REPLY

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Andrea says

11 February, 2014 at 05:21

Hi! Can I use another flour in place of the rice flour? i don’t have it on hand…

REPLY

nicola says

20 February, 2014 at 15:00

Is there anything I can replace the dates with? Or can I leave them out? I really want to

make today and can’t get to the store:(

Thank you so much for such a wonderful blog and resource!

REPLY

Joanne says

1 March, 2014 at 23:29

I love the look of your website with step by step pictures and the delicious recipes I wish to

try out,esp the oatmeal bread.One of the few I have seen on a website so far,that doesn’t require

adding any additional extras such as gluten flour etc.I will definitely be bookmarking this.

REPLY

Joanne says

2 March, 2014 at 01:03

Just to add,I am not a vegetarian,though I do love vegetarian dishes and wish to cut down

on meat and do care about animal welfare,so prefer to eat organic free range meat.However,your

recipes could make it every easy to make the transition to vegetarianism.

REPLY

Michelle says

20 March, 2014 at 02:41

Hi. This look wonderful and am going to try it a.s.a.p.! However, are the dates fresh dates or

dried dates? Thanks in advance!

REPLY

Kara says

26 March, 2014 at 17:40

This bread is my favorite. Not too complicated to make and perfect when warm right out of 

the oven with a little bit of almond butter. Love.

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Tarin says

27 March, 2014 at 16:19

I don’t have enough dates. would I be able to use dates and figs for this bread recipe?

REPLY

Holly says

3 April, 2014 at 04:04

Best gluten free vegan bread I have made by far. I could eat the entire loaf in one day..

REPLY

aj says

5 May, 2014 at 00:46

What can be substituted for the flax seeds–or can they be left out of the mix?

REPLY

alak says

20 August, 2014 at 04:43

Can I replace the apple cider with eggs or yeast? Do they even replace each other? Thanks

REPLY

haber twitter says

20 August, 2014 at 07:13

Can I replace the apple cider with eggs or yeast? Do they even replace each other? Thanks.

REPLY

Catherine says

6 September, 2014 at 10:42

I have made this bread a couple of times.. It tastes fabulous bit the middle remainsuncooked.. I’ve tried turning the oven temp down and cooking for longer but still the same does

anyone have any tips?

REPLY

Hamel says

2 October, 2014 at 04:36

Hi, can you substitute the oat flour for sorghum and the dates for a veg/fruit instead?

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Nicole says

5 October, 2014 at 22:38

I’m a little late to the game, I think, since this recipe was posted almost 2 years ago, but it

sounds wonderful so I couldn’t resist! Thanks for posting it!

The loaf is baking now, so I can’t comment yet about the results, but I’m hoping I can answer the

questions about substituting coconut flour for the brown rice flour. We’ll see in about an hour or so.

I substituted 1/4 cup of coconut flour for the rice flour – ues, just 1/4 cup in place of all of the rice

flour. Since coconut flour is much denser and absorbs so much liquid, I figured that should be plenty

and it may also help decrease some of the moisture in the middle that others have commented

about. I also substituted 2 Tbsp of coconut sugar for the dates. I’d rather have a less sweet loaf and

add sweetness with whatever I’m putting on the bread.

Cross your fingers! I’ll be back shortly to post the results.

REPLY

Nicole says

6 October, 2014 at 12:18

The results are in. The coconut flour didn’t hurt the bread, I guess, but since I haven’t

made it with rice flour I can’t compare between the original recipe and my modifications. The

coconut flour loaf is very, very dense and moist. I cooked it for 1 hour 45 minutes and while very

moist, it isn’t doughy. I won’t make it with coconut flour again, but would give it a try using the

recipe as written.

REPLY

Claudia says

9 October, 2014 at 00:48

This bread looookss soo yummy. I was wondering if it was possible to skip the dates and

almond butter all together so I can use this as sandwich bread. I dont understand the “art” of making

bread yet so I really dont know which ingredients are key or not, so I would really appreciate your

response. Thank you!

REPLY

Angela says

19 October, 2014 at 07:50

Hej. Thanks so much for sharing this bread recipe. I was looking for yeast free well tasting

bread recipe for Sunday morning. Well I usually combine things, if I do not have in hand needed

ingredients. This time I used coconut milk, because was lazy to make any almond milk at home. I

used tahini instead of almond butter, and white rice flour plus little bit of tapioca flour and potatoe

starch. And changed flax seeds with sunflower seeds. i do not know what left from origin. It

tastes good and smell as a real tasty bread. Also I think with almond milk and almond butter it

definitely would taste softer and even more gurmee. I actually love all that is made from almonds. I

will try your original bread recipe also in time.

REPLY

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Sue says

18 November, 2014 at 22:57

Can I make this in my bread machine?

REPLY

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