Gluten-Free Oat Bread

Recipe Highlights

  • Gluten-free
  • High in fiber
  • Vegetarian

TCG Recipe of the Month | Gluten-Free Oat Bread


As spring creeps closer and the trees and flowers begin to blossom, many of us begin to think once again of ways to eat healthier and get out of our winter slumps and eating habits.  This gluten-free bread is the perfect breakfast dish as it is hearty and satisfying.  The oats in the bread will certainly keep you full until your next meal, too.  The sweetness and nuttiness of the bread is perfect with a morning cup of coffee or tea as you browse the web and prep for your day ahead.  It is also a great grab-and-go snack if you need to hit the road first thing in the morning.

This recipe was given to the TCG office by one of our associates at CBC.  She heard that a few members of our staff are gluten-free and was kind enough to pass along a recipe that fit those needs.  So thank you, Catherine Driscoll, for this great recipe!  It is an Irish recipe that originally came from Flahavan’s, the Irish oatmeal millers.  It is filled with healthy ingredients that will make you want to bake it again and again.  We took this great recipe to our test kitchen and are happy to share our version of this great gluten-free oat bread with our captioning community.

TCG Recipe of the Month | Gluten-Free Oat Bread


Tip: This bread tastes best when it is fresh and warm out of the oven.  Try it with a bit of jam or butter for extra satisfaction and sweetness!



Gluten-Free Oat Bread

Recipe of the Month

TCG Recipe of the Month | Gluten-Free Oat Bread


  • 1 tub (500 ml) of natural, unsweetened yogurt (we used Greek yogurt)
  • 1 egg (beaten)
  • 300g rolled oats (certified gluten-free if you wish)
  • 2 tsp bread soda (baking soda is a perfect substitute for Canadians and Americans!)
  • 1 TB treacle - this bread does need some sweetness, so if you don't have treacle, feel free to use 3 TB of sugar, xylitol or honey instead (we use xylitol, our natural sweetener of choice, no fructose or chemicals)
  • 3/4 cup raisins (or to taste)
  • 1/2 cup walnuts (or to taste)
  • 2 TB mixed seeds (optional)
  • 1/2 tsp salt


  1. Line a 2lb. loaf tin with parchment paper or grease it with butter. Preheat the oven to 180C/350F/Gas mark 4.
  2. Place the yogurt, egg, and treacle or sweetener in a medium-sized bowl and mix thoroughly.
  3. Add the oats, bread soda, seeds, nuts, raisins, and salt in a small bowl and combine.
  4. Add the oat mixture to the yogurt mixture and stir thoroughly. Place the mixture into the loaf tin and sprinkle the top with extra oats.
  5. Place the greased or parchment-lined loaf tin in the preheated oven and set the timer for 30 minutes.
  6. After the 30 minutes is up, lower the temperature to 150C/300F/Gas mark 2 and cook for an additional 30 minutes.
  7. Allow to cool on the counter for at least 10 minutes before removing from the tin. Store the bread in a covered container for up to five days, or freeze for up to one month.
Powered by Zip Recipes



Did you try this recipe?  Let us know how it turned out, or if you made any adjustments of your own!

TCG Newsletter | Subscribe for Updates

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.