The Dichotomous Wife

homemaking in a modern world
Breads & Crackers Recipe

Amazing Oat Bread

When my naturopathic doctor suggested that I cut all gluten from my diet, I was expecting that part. But when he advised that I take it one step further and leave most grains behind except for oats, rice, and quinoa? All I could think about was bread. How do you give up bread? A major dietary staple of every culture since the dawn of human civilization! You know, bread?

Gluten-free recipes are quite easy to come by, and I would have been fine with some of my existing recipes for the breadmaker, except (and I kind of forgot to mention this part) he also advised that I take all yeast and sugar out of my diet as well.

It took a few days, but once it became my choice rather than simply his advice, I was on a mission to solve my new and strange kitchen dilemma: how does one bake non-bread  bread?

Simply put: look to the Vegans. They do so much delicious food so right, with a considerably smaller, healthier palette of ingredients than most. And sure enough, there amongst my vegan cookbooks, I found my first non-bread  bread recipe.

Oat Bread


Oat Bread

A tasty cake-like bread that goes perfectly with a steaming bowl of chili or hot soup.


  • 2 1/2 cups flour (I used an all-purpose blend made from tapioca/potato starch and corn flour)
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup rolled oat flakes
  • 1 1/4 cups water
  • 1/4 cup olive oil
  • 1/4 cup maple syrup


Preheat oven to 350 degrees Fahrenheit. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the oat flakes. Add the water, oil, and maple syrup, and stir together gently until “just mixed.” Dough will be sticky but will pull away from the side of the bowl. Place into a lightly oiled bread pan [I suggest a 4″ x 8″ loaf pan] and bake for 45-50 minutes or until toothpick comes out clean. [Allow loaf to cool before slicing.] Makes one loaf.



Kitchen Notes
  • Surprisingly good and not at all cakey as the cookbook’s authors had suggested. A very satisfying non-bread  bread experience.
  • Divide the loaf into thick slices and freeze for future use. Heats up well in a toaster oven.
  • Source: Tanya Barnard & Sarah Kramer’s The Garden of Vegan: How It All Vegan Again!

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