Basic Vegan Gluten-free Oatmeal Quickbread

Basic Vegan Gluten free Oatmeal Quickbread

 

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

 

Basic Vegan Gluten free Oatmeal Quickbread
 
Ingredients, makes 1 medium loaf:

  • 1 cup certified gluten-free rolled oats
  • 1 cup certified gluten-free oat flour (oats ground into a flour in 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. Basic Vegan Gluten free Oatmeal QuickbreadPreheat 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 in the remaining half plant-based milk, almond butter and dates, and pulse until you have a completely smooth mass. Basic Vegan Gluten free Oatmeal QuickbreadStir this into the batter, and mix for a few minutes to absorb some of the liquids.Then pour the batter into a bread pan with 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 into 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!

 

Comments

  1. Natalie Ware says

    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! :)

  2. bsooma says

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

  3. strawberrymom8 says

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

  4. says

    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, where I 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

    • says

      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.

  5. says

    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!

    • says

      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 :P

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

    • says

      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 :)

    • says

      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 :)

      • ANOnymous says

        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 a little 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

  6. says

    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

    • says

      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!

      Best wishes,
      Solveig.

  7. Janna says

    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!

    • says

      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! :)

  8. keeley says

    Hi, can i substitute natrual peanut butter for the almon butter? And what could I use to replace the vinegar please?
    Thanks.

    • says

      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!

  9. Dave says

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

    Thanks Dave

  10. Joanne Hathaway says

    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

  11. Sarah says

    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 :)

  12. Elizabeth Nicholson says

    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!

  13. kristen says

    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 great base 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.

  14. Adrienne says

    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

    • Sarah says

      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 much nutrition in it.
      Maybe it would help to compare it to rye bread rather than the white “fluffy” aerated bread that we are used to :)

  15. kristen says

    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! :)

  16. kristen says

    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.

  17. Nat says

    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.

  18. Hernan says

    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!!

  19. nicola says

    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!

  20. Joanne says

    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.

  21. Joanne says

    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.

  22. Michelle says

    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!

  23. says

    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.

  24. says

    I have made this bread a couple of times.. It tastes fabulous bit the middle remains uncooked.. I’ve tried turning the oven temp down and cooking for longer but still the same :-( does anyone have any tips?

  25. says

    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. :)

    • says

      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.

  26. Claudia says

    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!

  27. Angela says

    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.

If you have any questions, feedback, or just want to say hi, leave it in the comment section below and I will get back to you as soon as time allows!