The Easiest, Dreamiest Gluten-Free & Vegan Bread You'll Ever Make (Seriously!)
Okay, friends, let's talk bread. For years, I've mourned the loss of that perfect slice – the one that's soft, fluffy, and satisfying, you know? Going gluten-free, and then vegan, felt like a one-way ticket to cardboard-ville. Store-bought options were pricey, often a bit...well, sad. And let's not even get started on the complicated, multiple-flour-blend recipes that are honestly just *exhausting.*
Then, one glorious, slightly chaotic Sunday afternoon, fueled by sheer determination and a half-eaten bag of forgotten oat flour, THIS recipe was born. And let me tell you, it's a game-changer. This is the kind of recipe you'll make again and again, the one you'll share with friends who are also navigating gluten-free and vegan life, because it's honestly that GOOD. It's unbelievably easy (I'm talking minimal effort here) and results in a loaf that's light, airy, and seriously delicious. It's the kind of bread that has me, a long-suffering gluten-free vegan, completely hooked. Are you ready to get baking?

What You'll Need:
This recipe uses just a handful of ingredients, and you might already have many of them in your pantry. The key here is simplicity, folks!
- 2 cups (200g) Oat Flour: This creates the base of our beautiful bread. Make sure it's certified gluten-free if you have allergies or sensitivities. If you don't have oat flour, you can easily make your own by pulsing rolled oats in a blender or food processor until a fine flour forms.
- 1 teaspoon Baking Powder: The magical ingredient for that light and fluffy texture. Make sure it's fresh!
- ½ teaspoon Baking Soda: For an extra lift and that perfect golden brown crust.
- ½ teaspoon Sea Salt: Balances the flavors beautifully and enhances the bread's overall taste.
- 1 tablespoon Apple Cider Vinegar: This is the secret – it reacts with the baking soda to create extra airiness.
- 1 ½ cups (360ml) Unsweetened Plant Milk: Any plant milk works here – almond, soy, oat, cashew, pick your favorite! I tend to use oat milk for its creamy texture.
- 3 tablespoons Maple Syrup: A touch of sweetness and moisture. Agave syrup also works well.
- 3 tablespoons Olive Oil: Adds richness and keeps the loaf moist. You can also substitute with melted coconut oil.
Let's Bake, Step-by-Step:
- Preheat and Prep: Start by preheating your oven to 375°F (190°C). Grease a standard loaf pan – about 9x5 inches – or line it with parchment paper for easy removal. This may sound simple, but it truly does prevent a sticky situation later so don't skip this step.
- Dry Ingredients Unite: In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt. This ensures everything is well combined and evenly distributed.
- Wet Ingredients Party: In a separate bowl, whisk together the plant milk, apple cider vinegar, maple syrup, and olive oil until everything is well mixed. This creates a lovely, emulsified mixture.
- The Big Mix: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly okay. Overmixing can make the dough tough!
- Pour and Bake: Pour the batter into the prepared loaf pan. It'll be quite thick, this isn't a pourable dough like traditional bread, so expect that. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The crust should be beautifully golden brown.
- Cool and Enjoy: Let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. This step is crucial – resist the urge to cut into it before it's cooled, or it might become sticky inside.
Tips & Tricks for Baking Perfection:
- Spice it Up!: For added flavor, throw in a teaspoon of cinnamon or some dried herbs like rosemary or thyme into the dry ingredients. It gives the bread a lovely warmth which is especially nice if you're having it with soups or stews in the fall.
- Seed Power: Feel free to incorporate seeds, such as sunflower, pumpkin, or flax seeds! A sprinkle of seeds on top before baking adds a beautiful look and some extra nutrients, too.
- Storage Savvy: Store the fully cooled bread in an airtight container at room temperature for a couple of days. For longer storage, slice and freeze it, pulling out slices as you need them. You won't be able to tell it was frozen since it stays super soft.
- Toasting Triumph: It toasts up beautifully for those avocado toast mornings! It crisps up evenly and maintains its lovely texture, unlike some other gluten-free breads that turn rock hard.
- Don't Have Apple Cider Vinegar?: Lemon juice makes a good substitute! use 1.5 tablespoons if using lemon juice.

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Gluten-Free & Vegan Oat Bread
Ingredients:
- 2 cups (200g) Oat Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Sea Salt
- 1 tablespoon Apple Cider Vinegar
- 1 ½ cups (360ml) Unsweetened Plant Milk
- 3 tablespoons Maple Syrup
- 3 tablespoons Olive Oil
Instructions:
- Preheat the oven to 375°F (190°C). Grease or line a 9x5 inch loaf pan.
- In a bowl, whisk together the oat flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the plant milk, apple cider vinegar, maple syrup, and olive oil.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to fully cool.
Enjoy freshly baked!
Product Recommendations (Affiliate Links):
- For making oat flour, a good quality high-speed blender will pulse oats into a beautiful flour in seconds.
- A sturdy loaf pan will ensure even baking and consistent results every time.
- A wire cooling rack helps with full circulation when cooling your bread, improving the whole cooling process.
I hope you adore this bread as much as I do! Happy baking, friends! Let me know if you have any questions – I am here for all your gluten-free, vegan, bread-loving questions.
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