Savory LifeRECIPES

Oats Almond Flour Bread Recipe (Gluten-Free)

Updated November 5, 2026

Total time
1 hr 5 min
prep 15 min · cook 50 min
Serves
10
portions as written

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Oats Almond Flour Bread Recipe (Gluten-Free)

This oats almond flour bread is a hearty, gluten-free loaf that’s surprisingly simple to make. It combines the nutty flavor of almond flour with the wholesome texture of oats, creating a bread that’s perfect for sandwiches, toast, or enjoying with a pat of butter. This recipe works because it uses minimal ingredients and a straightforward method, yielding a moist, tender crumb without any complicated kneading or proofing.

Ingredients

  • 1 ½ cups (180 g) almond flour
  • 1 cup (100 g) old-fashioned rolled oats (not instant)
  • ¼ cup (30 g) oat flour (or finely ground oats)
  • 1 tablespoon (12 g) baking powder
  • ½ teaspoon (3 g) salt
  • 4 large eggs, at room temperature
  • ¼ cup (60 ml) unsweetened applesauce
  • 2 tablespoons (30 ml) olive oil or melted coconut oil
  • 1 tablespoon (15 ml) honey or maple syrup (optional, for a touch of sweetness)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy lifting.
  2. In a large bowl, whisk together the almond flour, rolled oats, oat flour, baking powder, and salt until well combined.
  3. In a separate medium bowl, beat the eggs lightly. Add the applesauce, oil, and honey (if using), and whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The batter will be thick and slightly lumpy; do not overmix.
  5. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Optionally, sprinkle a few extra oats on top for decoration.
  6. Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
  7. Let the bread cool in the pan for 10 minutes, then use the parchment to lift it out onto a wire rack. Cool completely before slicing (about 30 minutes).

Tips

  • Use fine almond flour: For the best texture, use blanched almond flour (not almond meal, which is coarser). If you only have almond meal, process it in a food processor for a few seconds to make it finer.
  • Don’t overmix: Overmixing can make the bread dense and tough. Stir just until the flour is moistened.
  • Check for doneness: Ovens vary, so start checking at 40 minutes. If the top is browning too fast, tent with foil. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Make it vegan: To make this bread vegan, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes). The texture will be slightly denser, but it will still be delicious.

Serving Suggestions

This bread is wonderful toasted and slathered with butter or jam. It also makes great sandwiches—try it with turkey, avocado, and sprouts, or with hummus and roasted vegetables. For breakfast, toast a slice and top with almond butter and banana slices.

Variations

  • Seeded Oat Bread: Add 2 tablespoons each of sunflower seeds, pumpkin seeds, and sesame seeds to the dry ingredients for extra crunch and nutrition.
  • Herb and Garlic Bread: Stir in 1 teaspoon of dried rosemary, ½ teaspoon of garlic powder, and a pinch of black pepper to the dry ingredients for a savory loaf.
  • Sweet Cinnamon Bread: Add 1 teaspoon of ground cinnamon and 2 tablespoons of raisins or chopped dates to the batter for a slightly sweet treat.
  • Cheesy Bread: Fold in ½ cup (50 g) of shredded cheddar cheese into the batter for a cheesy, savory loaf that pairs well with soups.

Storage and Reheating

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 1 week, or freeze for up to 3 months. To reheat, toast slices directly from the freezer or refrigerator in a toaster or toaster oven until warm and crispy.

Frequently Asked Questions

Can I use quick oats instead of rolled oats? Yes, you can substitute quick oats, but the texture will be slightly softer and less chewy. Avoid instant oats, as they are too finely ground and will make the bread gummy.

Can I use coconut flour instead of almond flour? No, coconut flour is much more absorbent and requires different liquid ratios. If you want to use coconut flour, you’ll need a different recipe.

Why is my bread dense and not fluffy? This bread is naturally denser than traditional wheat bread due to the lack of gluten. However, overmixing or using too much liquid can make it even denser. Be sure to measure your ingredients accurately and mix just until combined.

Can I make this bread without eggs? Yes, you can use flax eggs or a commercial egg replacer. The texture will be a bit more crumbly, but it will still hold together. For best results, add an extra tablespoon of applesauce to help bind.

How do I know when the bread is fully baked? Insert a toothpick into the center of the loaf. If it comes out clean, the bread is done. The internal temperature should be about 200°F (93°C) when measured with an instant-read thermometer.

Can I toast this bread? Absolutely! Toasting brings out the nutty flavor and improves the texture. It’s especially delicious when toasted and topped with butter or avocado.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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