Gluten Free Oat Bread


  1. Place the oats in a food processor and process lightly to break them up.

  2. Sift the flours into a large mixing bowl and stir in the oats, baking powder, xanthan gum, molasses and yeast

  3. Rub in the dairy-free spread or butter until the mixture resembles breadcrumbs. Mix in the seeds and season with salt or seagreens.

  4. Pour in 400ml/14fl oz warm water and beat to form a batter

  5. Cover with cling film and leave to rise for 1 hour.

  6. Preheat the oven to 200°C/400°F/Gas 6

  7. Grease a 450g/1lb loaf tin. Spoon the dough into the tin, sprinkle over a few additional seeds or gluten free oats and allow it to rise again for 20 minutes

  8. Bake for 45–50 minutes until it is golden brown and cooked through

  9. Transfer to a cooling rack and allow to cool before cutting and serving

  10. Nutritional Information per slice Calories 151kcal Protein 3.8g Carbohydrates 21.3g of which sugars 0.8g Total Fat 5.3g of which saturates 2.5g Fibre 2.2g

  11. Per 100g Calories 393kcal Protein 9.9g Carbohydrates 55.7g of which sugars 2.1g Total Fat 13.9g of which saturates 6.5g Fibre 5.8g

Serves: 12
Preparation time: 90 mins
Cooking time: 50 mins
Difficulty level: Medium
Recipe by
Christine Bailey


  • 75g/2 ½ oz Nairn’s gluten free porridge oats

  • 115g/4oz rice flour

  • 100g/3 ¾ oz potato flour

  • 60g / 2oz buckwheat flour

  • 1tsp gluten-free baking powder

  • 1tsp xanthan gum

  • 1tsp molasses

  • 1 tbsp easy-blend dried yeast

  • 50g/2oz dairy-free spread or unsalted butter, cut into small pieces

  • 30g / 1oz mixed seeds e.g. sesame, sunflower, flaxseed

  • ½ tsp Sea salt or seagreens