Gluten-Free Oatmeal Bread

Recipe by Jonathan Brasil
26 Reviews 4.9 out of 5 stars

Made with our Gluten-Free Bread Flour, this gluten-free oatmeal bread is tender, buttery, lightly sweet, and packed with rolled oats. To make a loaf with the smoothest surface and highest rise, carefully follow the kneading instructions in the recipe. Properly handling the dough ensures that this unique bread flour performs at its peak.

Prep
10 mins
Bake
55 mins to 1 hr
Total
2 hrs 20 mins
Yield
one 8 1/2" x 4 1/2" loaf
Gluten-Free Oatmeal Bread - select to zoom
Gluten-Free Oatmeal Bread - select to zoom
Gluten-Free Oatmeal Bread - select to zoom

Instructions

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  1. Grease an 8 1/2" x 4 1/2" standard loaf pan. 

  2. In a large bowl or the bowl of a stand mixer fitted with the flat beater attachment, combine the water, eggs, butter, brown sugar, yeast, and salt. Add the flour and oats, and beat on medium until a smooth, sticky dough forms, about 1 minute. If mixing by hand, there may be some lumps — that’s OK. 

  3. Cover the dough and set aside for 20 minutes to rest. 

  4. Transfer your dough to a (gluten-free) floured or greased work surface. This dough is more delicate than traditional wheat dough; knead it by folding it in half towards you, using a bowl scraper as needed, patting it down, rotating 90° (a quarter turn) and folding again – until it becomes firmer to the touch, smoother, and easier to handle, 5 to 6 times. As you work, dust your work surface and the dough lightly with gluten-free flour (or apply more grease), as needed, to prevent sticking. The dough should become noticeably less sticky.  

  5. Loosely roll the dough into a log and place it into the prepared loaf pan. Brush with the egg wash (reserve the excess), cover, and set aside to rise for 40 to 60 minutes, or until the dough has crowned 1/2" above the pan in the center of the loaf. It’s better to err on the side of under-proofing, as over-proofing can cause the loaf to rip apart as it bakes.   

  6. While the dough is rising, preheat your oven to 350°F. 

  7. Before baking, brush the loaf with the egg wash once more, using a pastry brush to smooth the surface. Sprinkle with the additional oats. Make one surface-level cut (about 1/4" deep), lengthwise, down the middle of the loaf. 

  8. Bake the oatmeal bread for 55 to 60 minutes, or until it’s well browned, starts to pull away from the sides of the pan, and reads approximately 208°F to 212°F in the center of the loaf on a digital thermometer. (Your bread may be browning after 40 or 45 minutes but continue baking to the desired temperature to achieve the best interior texture.) 

  9. Remove the oatmeal bread from the pan and place onto a cooling rack. Allow it to cool completely before slicing. 

  10. Storage instructions: Store gluten-free oatmeal bread, well-wrapped, at room temperature for up to 3 days. For longer storage, store slices in a zip-top bag in the freezer for several months. 

Tips from our Bakers

  • What to do with your leftover egg wash? Freeze it in an ice cube tray to save it for another use. Fill as many wells of the ice cube tray as you can about a quarter full. Once frozen, the wash can be moved into a container for longer storage. Thaw by microwaving in a small bowl in 5-second bursts or until just melted. 

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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