Basic Vegan Gluten-Free Oatmeal Quickbread

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2 November, 2012 By Solveig Berg Vollan 59 Comments
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WELCOME TO MY BLOG!
My name is Solveig Berg Vollan, and I am a 19 year

old girl from Norway. On this site I post my own
recipes, all of which are vegan, gluten-free and
completely healthy! Not sure what to make first?
Browse through my Recipe Index and see if you
find something tempting. If you wish to know
more about me, feel free to check out my About
and FAQ pages.
POPULAR RECIPES
My familys tastebuds are in many ways very typical norwegian, minus all the fish. They love potatoes, rice
porridge (not my dad though), broccoli, but most of all bread. Personally I do not really get the attraction
there, to each their own I guess. It is not that I dislike bread, it is just not exactly my favorite kind of food. I
enjoy the previous bread recipes I have made, yet both of the current ones contain yeast. Just like the
dilemma I had when I came up with my Yeast-free Whole Grain Pizza Crust, waiting for the dough to rise is
very time consuming (and boring).
Which is where this quick soda bread comes in to play. Let me just say that when I tasted this I literally was
gobsmacked. It was so freaking delicious, especially spread with a little bit of my new Hummus recipe on top.
Seriously, you HAVE to make this immediately. Not only is it a lot quicker to make than regular yeast-bread,
http://www.glutenfreevegangirl.com/2012/11/basicveganglutenfreeoatmealbread.html
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but it taste a million times better. It is perfectly succulent yet still has that little crunch-factor around the
crust.
Ingredients, makes 1 medium loaf:

1 cup certified gluten-free rolled oats
1 cup certified gluten-free oat flour (oats ground into a flour in a food processor/blender)
1 cup boiling water
1 cup unsweetened almond milk (or other plant-based milk)
3/4 cup brown rice flour
1/4 cup ground flaxseeds
1/2 cup dates
2 heaped tbsp homemade roasted almond butter(can use homemade coconut butter instead)
1 tbsp apple cider vinegar
2 tsp baking powder
1 tsp salt
Directions:
1.
Preheat the oven to 175 degrees Celsius/350

degrees Fahrenheit. Combine the rolled oats and boiling water into a medium sized bowl, and let this sit
for a few minutes before adding in apple cider vinegar and half of the plant-based milk. This should
remain as is for about 5-10 minutes, or until the oats are soft.
2. In a separate bowl whisk together the remaining dry ingredients before stirring this in with the oatmeal.
In a food processor add in the remaining half plant-based milk, almond butter and dates, and pulse until
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you have a completely smooth mass.
Stir this into
the batter, and mix for a few minutes to absorb some of the liquids.Then pour the batter into a bread pan
with a baking sheet underneath, and sprinkle on a bit of dry rolled oats. Place this in the oven for 1 hour,
and check to see if the bread is properly baked through the middle. If not allow it to bake for up to 45
additional minutes, until you see that the top is slightly golden and the inside is not too moist.
3. Let the bread rest on a cooling rack for at least 10 minutes before slicing it. Let me tell you in advance that
this bread is eaten so quickly, so I highly recommend doubling the recipe to make two loaves. If bread is
not that popular in your household though you can slice it into pieces and store in the freezer. That way
you can always grab a slice and toast it whenever you are craving bread.
Like I mentioned in the beginning of this post I enjoy eating this with a thick layer of hummus on top, but if
want something a bit different you can browse through my category named Dips and Spreads for some
recipes and ideas.
As always I hope you enjoyed this recipe, and I am looking much forward to reading your thought on this!
LIKE THIS:
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Bethefirsttolikethis.
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Filed Under: Bread & Baked Goods, Nut-free, Posts, Recipes, Salads & Side Dishes, Soy-free
Tagged With: bread, oatmeal, oats, quickbread
COMMENTS
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Sandy Dell says
6 November, 2012 at 03:03
Featuring your recipe on my site: http://www.GlutenFreeVeganLiving.com. Look for it
tomorrow!
Keep up the great work! You have a wonderful site and lots of interesting recipes!
Sandy
REPLY
Solveig Berg Vollan says

Thank you so much Sandy, I look forward to seeing it! You have a great site as well,
just now discovered it and I will definitely continue checking in
Solveig
REPLY
Natalie Ware says

7 March, 2013 at 11:49
Okay so I made this bread to put the Tofu Nutella on. Oh My Gosh it is SOooo good! I hate
buying store bought bread as its mostly just bleached wheat flour. This bread is so healthy and
delicious Many Thanks Solveig!
REPLY

7 March, 2013 at 13:46
Yayy, I am so happy to hear that you enjoyed it! ^^
REPLY
bsooma says
8 March, 2013 at 21:09
i want ask about the pepper u use for baking what is it?? (brown pepper)
ans thank u so much
REPLY

9 March, 2013 at 12:32
I am not sure I completely understand the question. Are you referring to the baking
powder? If so, it can be substituted with baking soda (just use half the amount called for)!
REPLY
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Mirani says
21 April, 2013 at 01:53
Not that it really matters, because this is such a late response, but I was just
looking through the comments and I think bsooma means is asking what baking paper you
use. Haha
REPLY

21 April, 2013 at 11:03
Oh, haha that was probably it! Hopefully it worked out anyways
REPLY
strawberrymom8 says
16 March, 2013 at 21:58
Hands down the best G.F. bread I have tried yetThank you for sharing this
recipe!!!
REPLY

17 March, 2013 at 06:58
yayy, I am so happy to hear you liked it!
REPLY
DaphneDaphne Giesberger says

24 April, 2013 at 09:01
Dear Solveig,
First of all, I simply LOVE your website! I just discovered it and cant stop reading, Cant wait to try one
of your recipes. Which one will be first? I think it will be the cashew milk, for I am dying for some
coffee and havent found a good substitute for dairy or soy milk. But after that my kids and I will be
buisy in the kitchen
Thank you so much for sharing. In the future I might also try some of your recipes in my bakery, where
I make gluten&dairy&soy free pastries. If you dont mind, that is. My bakery is still very small and I
dont have my own shop yet. My product (only one at this time, not vegan) is sold in several shops and
lunchrooms in Utrecht and Amsterdam. But in a year or so I might open one in the centre of Utrecht,
The Netherlands. Thats the plan, at least.
Thanks again and Ill be back!
Daphne
REPLY

24 April, 2013 at 09:11
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Hi there Daphne,
Thank you so much for the lovely message! I am so flattered, haha
I hope you enjoy all of the
recipes you decide to try out. And I do not mind you trying out the recipes in your bakery at all!
In fact I feel very honored for it. Be sure to let me know how the various dishes work out and best
of luck with your bakery!
Kind regards,
Solveig.
REPLY
Daphne Giesberger says

24 April, 2013 at 10:54
Wow you are quick! Hoped I would be quicker so I could correct my comment on cashew
milk before you received my message I realised that I have found that recipe on another page.. In
case youre interested in it, the URL is http://cookeatpaleo.com/dairy-free-homemade-cashew-milk. I
will definitely try this oatmeal quickbread very soon and also the blackberrie pie with the whipped
cocnut cream.
Thank you for your generous answer and good wishes. I will keep you posted on my experiments.
By the way, I also very much like roostblog.com but you probably already know that one.
Good luck on you, too!
REPLY

25 April, 2013 at 10:32
Oh haha, I do also have a cashew milk recipe though! It is found under the almond
milk recipe, where I added in a note about using different nuts so I thought you were referring to
that
I hope you like whatever you try out though and I look forward to hearing how everything goes!
REPLY
Jennifer Houser says

26 April, 2013 at 12:38
Thank you for the recipe! Do you think I could make it in a bread maker? Thanks,
REPLY

26 April, 2013 at 13:24
Im afraid my experiences with bread makers are non-existent, so I have no idea
whether it will work or not! I see no reason why it shouldnt work though, so you can probably try
it out. Be sure to let me know how it works out
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Amanda says
28 April, 2013 at 23:58
Is there any way to get the nutritional facts?
REPLY

30 April, 2013 at 10:51
You can always calculate the nutritional information using an online tool, such as My
Fitness Pal. I do not count calories, carbohydrates or anything like that, so I do not have the
information at hand
REPLY
ANOnymous says
24 August, 2013 at 07:25
Do you reckon calories counting is a matter? I used to count EVERYTHING and it
drives me crazy! Im not anymore now but still checking the nutrition facts of products.
Great GREAT blog, your recipes are amazing. I made banana cake today but changed it a
little bit by using a mixture of 1/2 cup of oat flour, 1/2 buckwheat and 1/4 soy flour. I used
firm tofu instead and put more soy milk to make it moist. In addition I chuck in blueberries,
dates,few nuts. and honey to enhance the flavour. It was DAMN good. Thank You! <3
REPLY
Daphne says
3 May, 2013 at 21:22
Hi there Solveig, I made your blackberrie pie for my birthday yesterday and loved it! My
youngest did, too she ate two slices. My other two are too much into extreme sweetness. It will take
some time before they can enjoy this kind of natural flavours.. My husband and parents also liked it
very much. Made me very happy
And just now I ate some of the oatmeal quickbread that I made for the second time already. It was
still a bit too moist, even after two hours of baking (I forgot about it like I read you also did another
time with that other bread!). But it tastes lovely and has a very good crust (which even stayed that
wazy after two days!). I will have to experiment a little more to get it perfect with the probably slightly
different ingredients that are available over here.
Will keep you posted!
Many greetings, Daphne
REPLY

5 May, 2013 at 09:33
Hi there,
I am so happy to hear you guys enjoyed the blackberry pie. It does usually take some time to get
the craving for refined sugar out of our system, but once it is done I am sure they will enjoy it
more
I am also glad to hear that you enjoy the quickbread even if it is a bit too moist. You can always
try toasting the bread slices before eating, or simply using more flour for it to have a firmer
texture. Hopefully it all works out!
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Best wishes,
Solveig.
REPLY
Janna says
9 May, 2013 at 19:47
This bread is delicious! The crust is the best part. I didnt have almonds or almond butter,
so I used some homemade raw cashew butter. I also baked this in mini loaf pans because I dont have
a regular loaf pan. I would have preferred it to be a little drier in the middle, but the flavor was so
great I didnt mind!
One question: Do you have any recommendation on what flour could be substituted for the brown
rice flour? Maybe chickpea, coconut, or more oatmeal flour? I will experiment, but I thought I would
see if you had any suggestions before I play a round.
Thanks so much!
REPLY

10 May, 2013 at 13:47
Hi there,
I am happy to hear you liked the bread! You can always experiment with adding in a bit more
flour to give it a drier consistency all the way through.
Instead of brown rice flour I know that you can definitely use buckwheat flour. Chickpea flour
also sounds like a valid option, but I have not tried this out myself.
Hope this helped and that you enjoy the bread!
REPLY
keeley says
28 May, 2013 at 13:29
Hi, can i substitute natrual peanut butter for the almon butter? And what could I use to
replace the vinegar please?
Thanks.
REPLY

29 May, 2013 at 11:31
You can definitely use peanut butter instead of almond butter (I often do so myself). It
gives a tiny hint of peanuts, which I found to be incredibly delicious.
You can use lemon juice instead of vinegar, or you might be able to get away with skipping it
completely!
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Dave says
7 June, 2013 at 01:01
Hi
Can you substitute almond flour or coconut flour instead of the brown rice flour
Thanks Dave
REPLY
Joanne Hathaway says

22 July, 2013 at 18:55
I made your oat bread yesterday and cried like a baby because it was FANTASTIC. I am a
gluten free vegan who cannot have yeast. Most yeast free breads have an odd smell and a cow
manure smell after taste. Your bread smells like it is a yeast bread, has the texture of a yeast bread,
and tastes like a yeast bread. I love your recipes. I just need to know if the dates are whole or chopped
and I then Im trying this recipe today! You are amazing. I bet you can develop a gluten free vegan
popover in your sleep. I miss popovers lol
REPLY
keeley uzzell says

24 July, 2013 at 11:40
Hi, what can i use instead of ground flaxseed? Ive run out.
Thanks
REPLY
Marina says
9 September, 2013 at 21:32
would I be able to replace the brown rice flour with coconut flour?
REPLY

No, it has completely different levels of heaviness and it will probably not turn out
well! You can always use regular white rice flour instead.
REPLY
Sarah says
I made this bread yesterday and it was sensational!! Quite heavy , gorgeously dark , rich ,
nourishing , and deeply satisfying. I couldnt cut it to save my life but I find all gluten free breads
break easily! So I had hunks of it spread with hummus for lunch XD What else can I say but WOW and
thank you so much for sharing this recipe
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REPLY
Elizabeth Nicholson says

1 October, 2013 at 08:09
Two questions: I noticed you refer to this as quick soda bread, but recipe calls for baking
powder, not soda. Clarification? I have made bread at sea level with delicious results, but living 6000
ft. high calls for modifications. This bread I was so looking forward to, but it didnt rise at all during
baking, as I expected. Do you have high altitude directions? Usual modifications call for addition of
1/4 c. flour, 1-2 Tbs, water for an enhanced lightness. As I am going completely wheat-free (and feel
wonderful for it!), could I add extra oat flour? Thank you for your wonderful site!
REPLY
kristen says
I made this bread yesterday and really should have taken your advice on making two
loaves. Wow! This bread is amazing. I love how dense it is. I only used one heaping Tbsp of nut butter
and next time I think Ill try a little nut butter and also a little coconut oil. I think this would be a great
base for a seed bread, so Ill try adding sunflower seeds next time. I put what was left in a plastic bag
on the counter and the crust is still lovely, the bread is easily sliced and still moist. SO WONDERFUL!
This is BY FAR the best gluten free bread, nevermind amazingly health and tasty, that Ive ever had.
LOVE LOVE LOVE it. Itll be a staple in my house for sure. I baked mine for an hour and twenty minutes,
which was perfect.
REPLY
Adrienne says
12 November, 2013 at 16:04
I made this bread today and however the taste is really good !, it didnt rise at all. Im so
disappointed and i dont know what i did wrong. I did everything exactly according to the recipe. I live
in the Netherlands buth i dont think thats of any influence on the risingprocess.
I baked the bread for 80 minutes and the knife came out clean but its too dense. Can i eat it anyway?
Hope you can help me out..i really want to try again
REPLY
Sarah says
12 November, 2013 at 22:04
Adrienne , please do try the bread anyway , mine did not rise , was very dense and
slightly crumbly, but was absolutely delicious and I could feel it doing me good it had so much
nutrition in it.
Maybe it would help to compare it to rye bread rather than the white fluffy aerated bread that
we are used to
REPLY
kristen says
22 November, 2013 at 16:08
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Hi Adrienne, most quick breads, since they dont contain yeast, wont rise much if at all, They are
meant to be denser loaves. If youre looking for something that wil rise and will be less dense, try the
GF buns or her GF yeast bread. This quick bread tastes lovely and makes a great side to soups and
stews. It even toasts up really nicely. The taste is so good that you dont even need to put anything on
it. The loaves dont last long around here!
REPLY
kristen says
22 November, 2013 at 16:11
I should mention though that quick breads containing regular wheat flour will definitely
rise more than GF quick breads, but still not like a traditional yeast loaf. GF baked goods tend to rise
less anyway, unless you use super light, starchy flours.
REPLY
Nat says
14 December, 2013 at 19:13
I made this bread today and I really like it! I didnt bake it long enough so the inside is a bit
doughy, but it still tastes great! Thanks for the recipe, this was the least complicated (and least
costly) gluten free bread recipe I have made so far.
REPLY
Jeannie says
15 January, 2014 at 17:02
I am off to make this bread now! It looks perfect, thanks so much.
REPLY
Hernan says
19 January, 2014 at 04:56
second time making this bread in 3 days.. we love it here. Im gonna have to triple the
amount cuz it goesoso quickly in my household. To mine I added a nut trail mix to the dough along
with a banana to make it more like a banana bread for the morning with coffee.. yum. Thanks for the
recipe!!
REPLY
Lou Wallin says

24 January, 2014 at 13:49
Thanks! Will try this tonight!
REPLY
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Andrea says
11 February, 2014 at 05:21
Hi! Can I use another flour in place of the rice flour? i dont have it on hand
REPLY
nicola says
20 February, 2014 at 15:00
Is there anything I can replace the dates with? Or can I leave them out? I really want to
make today and cant get to the store:(
Thank you so much for such a wonderful blog and resource!
REPLY
Joanne says
1 March, 2014 at 23:29
I love the look of your website with step by step pictures and the delicious recipes I wish to
try out,esp the oatmeal bread.One of the few I have seen on a website so far,that doesnt require
adding any additional extras such as gluten flour etc.I will definitely be bookmarking this.
REPLY
Joanne says
2 March, 2014 at 01:03
Just to add,I am not a vegetarian,though I do love vegetarian dishes and wish to cut down
on meat and do care about animal welfare,so prefer to eat organic free range meat.However,your
recipes could make it every easy to make the transition to vegetarianism.
REPLY
Michelle says
20 March, 2014 at 02:41
Hi. This look wonderful and am going to try it a.s.a.p.! However, are the dates fresh dates or
dried dates? Thanks in advance!
REPLY
Kara says
26 March, 2014 at 17:40
This bread is my favorite. Not too complicated to make and perfect when warm right out of
the oven with a little bit of almond butter. Love.
REPLY
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Tarin says
27 March, 2014 at 16:19
I dont have enough dates. would I be able to use dates and figs for this bread recipe?
REPLY
Holly says
3 April, 2014 at 04:04
Best gluten free vegan bread I have made by far. I could eat the entire loaf in one day..
REPLY
aj says
5 May, 2014 at 00:46
What can be substituted for the flax seedsor can they be left out of the mix?
REPLY
alak says
20 August, 2014 at 04:43
Can I replace the apple cider with eggs or yeast? Do they even replace each other? Thanks
REPLY
haber twitter says

20 August, 2014 at 07:13
Can I replace the apple cider with eggs or yeast? Do they even replace each other? Thanks.
REPLY
Catherine says
I have made this bread a couple of times.. It tastes fabulous bit the middle remains
uncooked.. Ive tried turning the oven temp down and cooking for longer but still the same
does
anyone have any tips?

REPLY
Hamel says
2 October, 2014 at 04:36
Hi, can you substitute the oat flour for sorghum and the dates for a veg/fruit instead?
REPLY
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Nicole says
5 October, 2014 at 22:38
Im a little late to the game, I think, since this recipe was posted almost 2 years ago, but it
sounds wonderful so I couldnt resist! Thanks for posting it!
The loaf is baking now, so I cant comment yet about the results, but Im hoping I can answer the
questions about substituting coconut flour for the brown rice flour. Well see in about an hour or so.
I substituted 1/4 cup of coconut flour for the rice flour ues, just 1/4 cup in place of all of the rice
flour. Since coconut flour is much denser and absorbs so much liquid, I figured that should be plenty
and it may also help decrease some of the moisture in the middle that others have commented
about. I also substituted 2 Tbsp of coconut sugar for the dates. Id rather have a less sweet loaf and
add sweetness with whatever Im putting on the bread.
Cross your fingers! Ill be back shortly to post the results.
REPLY
Nicole says
6 October, 2014 at 12:18
The results are in. The coconut flour didnt hurt the bread, I guess, but since I havent
made it with rice flour I cant compare between the original recipe and my modifications. The
coconut flour loaf is very, very dense and moist. I cooked it for 1 hour 45 minutes and while very
moist, it isnt doughy. I wont make it with coconut flour again, but would give it a try using the
recipe as written.
REPLY
Claudia says
9 October, 2014 at 00:48
This bread looookss soo yummy. I was wondering if it was possible to skip the dates and
almond butter all together so I can use this as sandwich bread. I dont understand the art of making
bread yet so I really dont know which ingredients are key or not, so I would really appreciate your
response. Thank you!
REPLY
Angela says
19 October, 2014 at 07:50
Hej. Thanks so much for sharing this bread recipe. I was looking for yeast free well tasting
bread recipe for Sunday morning. Well I usually combine things, if I do not have in hand needed
ingredients. This time I used coconut milk, because was lazy to make any almond milk at home. I
used tahini instead of almond butter, and white rice flour plus little bit of tapioca flour and potatoe
starch. And changed flax seeds with sunflower seeds.
i do not know what left from origin.
It
tastes good and smell as a real tasty bread. Also I think with almond milk and almond butter it
definitely would taste softer and even more gurmee. I actually love all that is made from almonds. I
will try your original bread recipe also in time.
REPLY
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Sue says
18 November, 2014 at 22:57
Can I make this in my bread machine?
REPLY
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2 November, 2012 By Solveig Berg Vollan 59 Comments

My name is Solveig Berg Vollan, and I am a 19 year

Ingredients, makes 1 medium loaf:

Preheat the oven to 175 degrees Celsius/350

you have a completely smooth mass.

Stir this into

Whole Grain Gluten-free Yeast

Whole Grain Vegan Gluten-free

Gluten-Free Vegan Naan Bread

Homemade Roasted Almond Butter

Solveig Berg Vollan says

Natalie Ware says

Solveig Berg Vollan says

Solveig Berg Vollan says

Solveig Berg Vollan says

Solveig Berg Vollan says

DaphneDaphne Giesberger says

Solveig Berg Vollan says

I hope you enjoy all of the

Daphne Giesberger says

Solveig Berg Vollan says

Jennifer Houser says

Solveig Berg Vollan says

Solveig Berg Vollan says

Solveig Berg Vollan says

Solveig Berg Vollan says

Solveig Berg Vollan says

Joanne Hathaway says

keeley uzzell says

Solveig Berg Vollan says

Elizabeth Nicholson says

Lou Wallin says

haber twitter says

anyone have any tips?

i do not know what left from origin.

Got any burning

Search this website

and get an email every time there is a new

enter your email address here...

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