100% Oat Flour Bread
makes one 9×5 loaf (~10 slices) · 15 min prep · 60–65 min bake · 1 hr cool before slicing
A dense, moist sandwich loaf with a hearty chew, not airy. Best sliced thick and toasted. Two slices with eggs and avocado is a meal—roughly 12g fiber and 15g protein from the bread alone. No wheat, no fast-fermenting starches, no gluten; the psyllium does the binding work.
Ingredients
- 3 cups oat flour (360 g), or rolled oats blended fine (sprouted works; reduce water by 1 tbsp)
- 3 tbsp psyllium husk powder (25 g)
- 2 tsp baking powder
- 1 tsp fine sea salt
- 3 large eggs
- 1¼ cups warm water (300 ml)
- 3 tbsp olive oil (or melted butter)
- 1 tbsp honey or maple syrup
- 1 tbsp apple cider vinegar
- 3 tbsp mixed seeds for topping (pumpkin, sunflower, sesame)
Directions
- Preheat the oven to 350°F and line a 9×5 loaf pan with parchment, leaving overhang on the long sides for lifting the loaf out.
- In a large bowl, whisk together the oat flour, psyllium husk, baking powder, and salt until fully combined with no lumps.
- In a separate bowl, whisk the eggs, warm water, oil, honey, and vinegar until smooth.
- Pour wet into dry and stir with a spatula until fully combined—the batter will be thick and sticky, which is correct—then let it sit for 5 minutes so the psyllium hydrates and the batter firms up.
- Scrape into the lined pan, smooth the top with wet hands or a spatula, sprinkle the seeds evenly over the top, and press gently so they stick.
- Bake on the middle rack for 60–65 minutes until the top is deeply browned, the loaf sounds hollow when tapped, and an internal thermometer reads 205–210°F.
- Lift the loaf out using the parchment and cool on a wire rack at least 1 hour before slicing—cutting too early gives a gummy interior, and patience matters here.
- Keeps 4–5 days wrapped at room temperature, or slice and freeze up to 3 months; toasts directly from frozen.
- Note that oat flour itself goes rancid faster than wheat; store any open bag in the fridge or freezer.
| Cal / slice | Protein | Carbs | Fat |
|---|---|---|---|
| ~227 | 7.6g | 29g | 10g |
Sat fat 1.5g · Sodium 330mg · Fiber 5.8g · Sugars 1.7g · per slice (1/10 loaf)—roughly 19% of daily fiber per slice, no real added sugar, most of the fat is monounsaturated from olive oil
Why this works
Pure oat flour has no gluten, so it can't form the elastic network that gives wheat bread its rise and chew. Psyllium husk fills that role—once hydrated, it forms a gel that mimics gluten's binding and elasticity, which is why this recipe doesn't work without it. The vinegar reacts with the baking powder for lift, and the eggs add further structure. The result is dense by design, not a wheat-bread impersonation; what it loses in airiness it makes up in fiber, protein, and a chew that actually holds up to a sandwich.