Monday, October 22, 2012

Plain & Simple Oat Bread

Been missing a sandwich bread? A bread to go with jam? A bread to go with your soup? How about a bread to have just by itself and do what bread does best, taste good?

I think I may have what you've been missing ;)


I had been bouncing this idea around in my head since I started eating oats again and I wanted to make a bread for thanksgiving this year that everyone could enjoy. I jotted down some notes to get them out my head and went from there...

Sure, there is always room for improvement...but...

Plain & Simple Oat Bread

1 cup applesauce, organic/unsweetened
2 egg yolks (reserve the whites)
4 egg whites (use 2 from above)
1 tsp 100% maple syrup
2 cups oat flour (certified gluten free)
1/4 cup whole rolled oats (certified gluten free)
1/4 tsp sea salt
1 tbls arrowroot powder
2 tbls grapeseed oil
1 tsp apple cider vinegar
1/4 tsp baking soda


Seperate the eggs by placing 4 egg whites in a small bowl, 2 egg yolks in a large bowl and omitting (or saving for another dish) the remaining 2 yolks.

Whip the egg whites until the begin to turn white and frothy. Set aside.

Add the applesauce and maple syrup to the egg yolks and mix well. In a medium size bowl combine the oat flour, oat, salt and arrowroot powder, sift. Add the dry ingredients to the applesauce, yolks and maple syrup and mix well. 

Add in the grapeseed oil and stir until well incorporated. Do the same with the apple cider vinegar and baking soda (the combination will  'bubble' a bit, this will aid in the bread rising).

Now, fold in the egg whites and stir the batter thoroughly.

Bake at 350° for about 25 minutes or until a toothpick comes out clean.

I know this is quite a process for it just being bread, but I'm thinking that steps are pretty important to follow in this recipe. Especially the egg whites, they are what 'fluff' this bread up.

This bread is thick, dense and fluffy all at the same time. It didn't rise the full height of the bread pan but I gotta' tell ya'... I don't really care ;)

Enjoy! ;)


  1. YUMMMM!!!! I can't wait! You rock

  2. This recipe has seriously changed my life! I can't eat yeast so even gluten-free bread is out. That means I haven't had a bread-like item in nearly a year...until now! I have eaten 2/3 of the loaf in 48 hours. Oops! Thanks, Ashley!!!

    1. Yay! I am so happy for that :) It is by far the most bread-like item that I have made or tasted as well since going gluten and yeast free. I am glad that it satisfies others' cravings too!

  3. This looks so yummy, thank you for sharing it! I am sharing it with my gluten free members this week, and making it myself! I love to give my kids dishes like this to have with simple soups to round out the meal. But I don't do a lot of baking myself for experimenting, I am looking forward to this! Thank you. :)

    1. Hi Kirsten! Yay! You are very welcome. Do let me know how it turns out. Your comment reminded me that I was going to make an adjustment to the recipe, so I just did that. The adjustment is to add 1/4 teaspoon of baking soda with you add in the apple cider vinegar. The recipe will still work well without this but you may get more of a rise if you add the baking soda :)

      Take care, have fun and I hope it turns out well for you and your family!


  4. Thank you so much for this recipe. I would like to make it decidedly savoury but just thought I should check before rushing to exclude the apple sauce Does the apple sauce make the bread sweet? Or, is it ok for me to bake it as it and still enjoy it as plain bread that I can eat with things like eggs? Thank you - Nikki

  5. Does the apple sauce make the bread taste sweet? I was hoping to use it for breakfast with my eggs so I may exclude the applesauce. Would that still be ok? Thank you - Nik

    1. Hi Nik, the applesauce does not make it sweet (just be sure to get unsweetened applesauce), so a savory recipe would do just fine ;)