In an effort to cook using more natural ingredients, I came across this recipe and prepared it for today’s dinner. Which makes this no-knead honey oat bread perfect for toast, sandwiches and snacking. I cooked it in a electrical stove, in a glass bread pan and at 350 for 45 minutes. I hope this can help . so i did it as the recipe instructs and it turned out crumbly, found it difficult to slice even though i put it in the fridge to firm and used a bread knife. Thank you . This healthy banana bread recipe is fun and easy to make using quick oats. No refined flour (oat flour only), butter or dairy! Thank you for the recipe..it turned out perfect..My family lives it!!! Vegan yogurt, just like cheese is something you might often need for your favorite recipes, as I did, so I made a decision to learn how to prepare them on my own. Also, when combining the wet mixture with oats, yogurt, egg, and honey, I recommend using a hand mixer if you have one, just to get everything nice and integrated. This loaf also freezes really well. There are pretty much always bananas in our kitchen. I consider you as my Guru or Mentor when it comes to baking.. tried this recipe,it came out really well…I don’t have a bread mould so I made it in a cake tin… Everyone loved it. Do you perhaps have the metric measurements for this recipe? Instead, you simply mix the kitchen-staple rolled oats with the liquid and other ingredients and leave it in the refrigerator overnight. Thanks! We put plain greek yogurt and banana on it for breakfast.. Yum ! Crumbly bread may be a result of those wet ingredients not distributing evenly! No kneading, no proving, no yeast. I thought I was screwed because I didn't have all the (100) ingredients needed to make your typical GF loaf, but then I came across your recipe. Preheat oven to 350 degrees. Sign me up! This bread also freezes really well and makes AMAZING toast. Love this recipe ! Thank you so much for the recepy I appreciate your enthusiasm and I can’t wait to to bake my own oatmeal bread. The only substitution I had to make was using maple syrup instead of honey, since I was all out. As mentioned, we don’t have the metric measurements for this recipe, and we haven’t personally tried this recipe using specific metric measurements. I really like it. Store the bread for 3 days at room temperature or you can keep it in the fridge for up to a week. Gluten free breads can be tricky. Grease a 9×5 inch loaf pan with butter and set aside. Don’t be tempted to keep mixing as it will result in a heavy bread. Bake 40-45 minutes, until golden brown and a toothpick comes out clean. Actually, my wife asked me to make more loafs for the week- no problem, besides I love to cook, I also loved this bread… not to mention, wife is happy-life is happy :). Hope you both are doing very well. You can use 2 1/3 cups all-purpose flour instead, Mix until the dough JUST comes together. Gluten, sugar, egg and dairy free baking can indeed be a tricky process! 4. I hope this can help somewhat, and hope to get back to you about the measurements! . Once all of the ingredients are combined, the chemical reaction starts immediately and your raising agents have activated — meaning your bread is beginning to rise. I live in the UK and the cup sizes differ slightly. You simply mix the raw oats in with the oil, yogurt, eggs, and honey. A lot of you are taking this newfound time to perfect your bread-making skills, which I’m all for. , YAY so glad that the recipe turned out well for you! Hi, can I use 1 flaxseed egg as a replacement to egg? Another factor to consider is allowing the bread to cool completely before removing it from the pan. Simple! Add dry mixture into the wet to combine, but don’t over-mix. The baking powder needs a liquid to cause a chemical reaction, which it gets from the milk and more, but the baking soda needs an acid, which is where the yogurt comes in. It looks yummy! Greek Yogurt Banana Oat Bread - so soft and tender that you'd never be able to tell it's made without any butter or oil. Wow,wow,wow. I took your advice and just mixed till all moist. I’d have to know more about the process of what you did and which specific ingredients you might’ve used to make it, but I can offer some tips. Store the bread for 3 days at room temperature or you can keep it in the fridge for up to a week. My best recommendation would be to try substituting for the yogurt with a non-dairy yogurt, like coconut yogurt or almond milk yogurt – preferably a non-dairy yogurt that’s a bit thicker/not-so-runny in texture! I found this recipe for a sweetish bread and I had all the ingredients. Just be sure to use certified gluten free oats and oat flour if you have a gluten sensitivity or allergy. In other baking recipes, some possible substitutions would be using applesauce, mashed banana, or even pumpkin puree instead. The honey does complement nicely. In other baking recipes, some possible substitutions would be using applesauce, mashed banana, or even pumpkin puree instead. Steel cut oats may not be the best choice for homemade oat flour for a bread recipe like this, since you want the flour light, fine, and fluffy! We’ve unfortunately only tested the recipe using the U.S. measurements provided above. This bread is filled with oats and white whole wheat flour and sweetened with honey. It turned out PERFECTLY. Homemade oat flour works just as well as store-bought, and you’ll save a pretty penny making your own. When savory cornbread meets sweet pumpkin, you’ve…. In place of flour it uses old fashioned oats. That’s fantastic! Also, like most gluten free baking recipes, substitutions can be tricky and don’t always work out as expected! https://www.allrecipes.com/recipe/21108/oatmeal-whole-wheat-quick-bread Thank you so much for sharing your ingredient substitutions and amounts – this will be incredibly helpful for us and for others in the community. I personally have a gas oven (Hi, I’m Nadia, Alyssia’s sister) and I find that baking recipes and baked goods often need to be baked for a much longer time, or at a higher temperature. A great method of making oatmeal without actually turning on the heat, overnight oats do not need to be cooked by adding a liquid and being placed on the stove or any other source of heat. maple syrup or agave), we wouldn’t recommend omitting the honey altogether at risk of changing the texture/chemistry of this bread. But, most important is making sure that you don’t OVERmix when you add the dry mixture to the wet. So sorry I can’t be more helpful! With this No-Yeast Oatmeal Bread, you can get a warm and lightly sweet, savory, and fill-in-all-those cracks loaf of bread that goes with almost any meal (breakfast, lunch, or dinner)! Although our bread recipes are often works in progress, we haven’t gotten much feedback about the bake time being an issue for this recipe – the gas oven could indeed be part of the problem! Into a large bowl, sift together flours, salt, cream of tartar, baking soda, and baking powder. . Don’t over mix or you will have a dense bread, This bread freezes really well! Mine had a very tasty flavor, but didn’t turn out quite as fluffy as yours – any tips? 2⅓ cups oat flour 2¼ tsp baking powder ¼ tsp baking soda 1¼ tsp salt 1 cup rolled oats ¼ cup coconut oil 1 cup plain yogurt 1 egg ¼ cup honey ¾ cup almond milk, or milk of choice 2 Tbsp rolled oats, for topping (optional). Thank you for sharing. Do you have any advice please? Flourless Oatmeal Banana Bread made oil-free, dairy-free, gluten-free AND refined sugar-free! Hi, thanks so much for trying the recipe! 3. It’s tough to say why the color and texture turned out differently. AMAZING I’m so glad to hear that the recipe turned out well and you’re enjoying it! In a preheated oven of 375°F (190°C), bake the bread for roughly 50-55 minutes or until it is firm to the touch on top. . Baking is a delicate science! Start off by preheating the oven to 375 degrees Fahrenheit and lining a loaf pan with parchment paper. Save your favorite recipes, articles, & more! Thank you for the recipe! Hi TJ! In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, sugar, yogurt and … 1. In shelter in place no foil at this time! Transfer batter to prepared loaf pan and sprinkle additional rolled oats on top. If you’re making homemade oat flour (blending up oats to make your own oat flour), you may need MORE than 2 1/3 cups oats to make your flour. In general, the yogurt is acting as a fat substitute and providing moisture. Set aside. Plus, every slice is filled with nutritious, whole grain goodness—and totally gluten free! I have a gas oven, and wonder if that may be the problem? The bread is so delicious! Your email address will not be published. 2. The rolled oat for the wet ingredieant in your recipe; is that cooked oat? I wanted to make this bread but I am a bit confused. Many breads out there that aren’t truly whole grain try to trick us with oats or seeds as healthy-looking toppings. I am dairy free, what would be a good substitute for the yogurt? We have become a gluten free home now … I am going to attempt this quick bread with RH 1:1 flour and add xanthan gum … wish me luck !!! Congratulations for a new member in your family. I wish I could be more helpful! I already added this to my recipe box and am so grateful to you for this! I’m so glad to hear that Mehmet thank you for trying out the recipe!! That recipe has raving positive reviews in the comment section and on Pinterest. *For those who are dairy-free or want to replace the yogurt: First, try replacing the yogurt with a non-dairy alternative, like coconut milk yogurt or soy milk yogurt! You want to grind so that your oat flour is very fine. It might work, but you’d have to be willing to experiment a bit to find out! Enter the Bold Baker Challenge for a Chance to Win a $275 Gift Card! It’s as easy as banana bread to make (no yeast involved!) I have baked the bread again and it came out perfectly. In a large bowl, combine oatmeal, flour, baking … Hi there! Or could any of these tips apply to help you the next time around? In a large bowl, stir together white whole-wheat flour, all-purpose flour, baking powder, baking soda, … Fold the wet mixture into the dry ingredients until there are no more streaks of flour. Glad you enjoyed it Unfortunately, we don’t have the metric measurements for this recipe – I’m sorry! Gently stir the yogurt mixture into the flour mixture until JUST combined but not overmixed as minimal mixing results in a light bread. I followed your recipe to a tee but I had the same problem as some of the others. Hi Nora, I’m sorry to hear that this recipe isn’t turning out as expected. This bread tasted delicious. Was it dairy free? I measured the coconut oil while it was still solid and then melted it down and used the full amount. This is just my best approximation I hope it can be of some use to you! Any idea what I did wrong? I baked this bread today and something went wrong, I think I might have used too much of the coconut oil. Serves 10 Servings. I find it’s always a good idea to monitor the oven a bit when I’m making a new recipe and check for doneness intermittently (especially when it’s a bread or baked good). 2 … Easy Gluten Free Bread Recipe Without Yeast & No Bread Machine And don’t forget to buy a copy of my Bigger Bolder Baking cookbook! Hi Mickey, so glad that you enjoy the recipe! Unfortunately, the egg is a tricky ingredient to omit or substitute for here without changing the texture of the bread. I made this bread yesterday and unfortunately used too much Coconut Oil, I measured the oil while it was still solid and then melted it down. If it’s not non stick then line it with parchment paper. In terms of the egg replacement, we actually haven’t tried making this as an egg-free bread, so that could also be contributing to the texture difference! Hi Susan, the honey adds some sweetness to the recipe but also adds some necessary stickiness and viscosity. I switched out about 1/3 of the oat for cassava. Thank you so much for sharing! Generously grease a 9x5 inch loaf pan with butter. Thanks for giving it a try and for sharing your feedback! You’re so welcome, Laura! I’m almost out of my Schar’s GF bread so I thought I’d give this recipe a try. Your instinct to put it in the fridge is a smart one, that’s a great way to help this gluten free bread’s texture! Do you have any suggestions that could make this my go to bread? In fact, it continues to be the third most visited recipe on my site. Despite the gumminess and uncooked pieces, the bread tasted wonderful. I’m not sure what the precise time adjustment would be, but you’d need to monitor your bread while it bakes to figure out what the appropriate bake time is for a silicone pan! No waiting game here, sir. My bread had the same issues as others. Sliced perfectly once cool. In a medium bowl, mix together the oats, yogurt, milk, oil, honey, and egg until well blended. THANK YOU from the bottom of my <3. Preparation. Unfortunately we haven’t tried making this recipe with a substitute for yogurt, so I can’t speak to what your best option would be. Hi there Dee, so sorry this recipe didn’t turn out as anticipated. The truth is, I’m lazy. Another tip, when combining the wet mixture with oats, yogurt, egg, and honey, I recommend using a hand mixer if you have one, just to get everything nice and integrated. It was a little sticky. Hi Niki, we used a metal pan to bake this bread, which is what the procedure/bake time is based on. 2 cups non-instant rolled oats. Thank you for healthy options that have helped me improve my health and get my grandkids started in the right direction!!! In baking recipes like this, there’s some chemistry at work so leaving out even one ingredient can make a big difference! Also, it could be an issue with the bake time/temp, depending on your oven and where you live – sometimes overcooked bread turns out crumbly! Just prepare for some added sweetness to your bread! Hi there, we haven’t personally tried making this recipe with a flaxseed egg as a replacement, so I can’t say for sure how it would turn out. In hotter or more humid climates, you may want to store in an airtight container in the fridge. I did sift the flour but I may not have ground the oats fine enough. It was a little crumbly but I was pretty much expecting that. Hello, thank you very much for the metric measurements you sent me on the 10 August. Oatmeal banana bread is the most amazing twist on a more classic banana quick bread. but with a chewier cinnamon-spiced bite. This hearty No-Yeast Bread is an incredible quick bread recipe that doesn’t require yeast and it can be made in minutes without a machine needed. Store the bread at room temperature for 3 days or keep refrigerated for up to a week. Hi there, the yogurt in this recipe is important for the texture of the bread, and for the chemistry of the recipe to help the bread to rise. T do dairy so I slice it before it goes should you try it but..., get that sucker into the flour, baking powder, and baking powder, baking soda, &... 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