Savory Gluten Free Oat Bread

Savory typically isn’t my favorite kind of bread.  I’m more of a sweet bread fan…Banana, strawberry, chocolate, anything like that. But the day I made this, I was craving something like a biscuit!

I thought savory oats is a thing, why not a savory bread?

Being gluten and dairy free does make me more creative in the kitchen and it hasn’t necessarily been a bad thing! I think having leftover veggies in the fridge helped culminate this bread too.  Let’s be honest, we all have veggies that didn’t make the cut on any given week, so why not use them up?

The olives and Italian seasoning were after thoughts but really pulled this bread together.  I wanted something to make this bread special and those two additions did the trick!

Your kitchen is going to smell incredible as this delicious bread's aroma lofts through your house . Definitely gives off, slayed all day making fresh bread vibes! No one needs to know it’s a “quick bread”. 

The key is eating this bread while it’s still slightly warm. Let your butter softly melt (I highly recommend Miyoko's butter, if you are dairy free.) Or you can also enjoy it with your favorite cream cheese. Either one will work!

If you end up having leftovers, this savory gluten free bread is great the next day reheated in the toaster! It would be great with some scrambled eggs or with breakfast sausage too. I’m getting hungry just thinking about all the options!

Let me know how you eat yours, in the comments below.

Many Hugs,

Cathleen

breakfast, snacks, sides

Yield: 6-8

Author: Cathleen Crobons

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Savory Gluten Free Oat Bread

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Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 2.75 cups oat flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 Tablespoon Italian seasoning
• 1/4 teaspoon sea salt
• 1 cup unsweetened non dairy milk
• 2 Tablespoon honey
• 2 flax eggs
• 1/4 cup diced red peppers
• 1/4 cup chopped fresh spinach
• 1/4 cup sliced black olives

Instructions

1. In a large bowl stir together oat flour, baking soda, baking powder, Italian seasoning and sea salt.
2. Then add plant milk, honey, flax egg (which is 2 Tablespoons ground flax seeds and 6 Tablespoons water. Let sit for 10 minutes in a separate dish to become gel like before adding).
3. Drop in your veggies and combine well with a silicone spatula as the dough will be sticky.
4. Line a loaf pan with parchment paper. Spoon in the oat bread. Bake in a 350 degree oven for 40 minutes. Then raise temp to 375, cover bread with aluminum foil (cut a small slit on top) and continue baking for another 15-20 minutes.
5. Upon taking bread out of the oven, let cool for 5 minutes inside the loaf pan. Then lift out by the parchment paper and continue to cool on a cooling rack.
6. Slice bread while still slightly warm. Or slice the next day, toast up in the toaster and enjoy with your choice of butter (I prefer Miyoko’s, dairy free butter ).

Nutrition Facts

Calories

291.44

Fat

8.12

Sat. Fat

1.21

Carbs

45.54

Fiber

5.34

Net carbs

40.16

Sugar

7.55

Protein

10.08

Sodium

389.63

Cholesterol

0

Nutritional Info is generated automatically and may not be 100% accurate.