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Shop Jovial Gluten Free & Einkorn Products

Gluten & Dairy Free Oatmeal Bread

This recipe is a keeper! If you can enjoy certified gluten free oats and are longing for a slice of real bread, please, give this new recipe a try. The texture of this gluten free bread is soft and chewy, and the flavor is delightful. This bread is dairy-free, easy to slice, and the loaf is the same size as regular sandwich bread. Isn’t that what we are longing for in gluten free bread? 

You can make this bread with either our No. 1 or No. 2 Gluten Free Bread flours, which are different than other gluten free flours on the market because they do not contain added starch.  No added starch means you will finally be eating bread made from flour, not from unhealthy and highly processed starches that are not good for your body. What’s best, our flours are flavorful, contain fiber, and our first ingredients are ancient grains with protein, like sorghum, teff and millet. The No. 2 Bread Flour is also packed with whole grains!

This recipe is made with a sponge, which is a wet batter made from yeast, water and flour, and is left to rise and used as starter to leaven your bread with just an added pinch of yeast. Using less yeast and having a longer proofing time will help your bread spring up nicely during baking and will help keep the bread fresher for longer. We have added flax for fiber, which lends a wonderfully moist texture. 

Gluten & Dairy Free Oatmeal Bread

Makes one 9 x 5-inch loaf


For the sponge:

For the dough:


  1. Make the sponge: In a large bowl, whisk together water, yeast, sugar, flax seed meal, and flour. Cover the bowl tightly with plastic wrap and let rise for 2 hours.
  2. Make the dough: Grind the cup (100 g) of oats to coarse flour in a food processor. In a medium bowl, combine water, oats, your choice of fat, and salt. Set aside until the mixture cools to lukewarm.
  3. Add two whole eggs and the separated egg white, sugar, and the pinch of yeast to the sponge and mix with a spatula until well combined. Mix in the oat mixture. Add the flour to the bowl and mix until all the flour is absorbed.
  4. Cover the bowl with plastic wrap and let rise for 30 minutes.
  5. Preheat the oven to 375°F. Generously grease a 9 x 5-inch loaf pan.
  6. Mix the dough vigorously to deflate the rise. Transfer the bread dough to the prepared loaf pan, pressing down on the dough to prevent air pockets. Use a wet spatula or bowl scraper to smooth out the top of the loaf. Insert the spatula along the edges of the pan and spread the dough toward the center to create rounded edges and a slightly domed center.
  7. Dust the top of the loaf with 3 tablespoons of oats.
  8. In a small bowl mix together reserved egg yolk with one teaspoon of water and pour it over the loaf. Using a spatula spread the egg wash evenly over the top of the loaf.
  9. Cover the pan tightly with greased plastic wrap and let rise for 20 minutes.
  10. Bake for 45 minutes until the top of the loaf is golden brown.
  11. Let the loaf cool in the pan for 15 minutes. Turn out the loaf onto a cooling rack and let cool for 2 hours before slicing.
  12. Store in a sealed plastic bag at room temperature for 24 hours, then refrigerate for up to 3 days. 


  • We sliced the bread and froze the slices in a sealed plastic bag. We left the slices out to thaw at room temperature for 2 hours, then proceeded to make sandwiches and toast. Many of the slices cracked, the bread did not crumble, but not all of them held together in perfect slices. Therefore, we recommend refrigerating rather than freezing.
  • If you’re loaf does not come out exactly like ours, it might be your loaf pan. While Carla always bakes her sandwich loaves in a 1lb. USA Pan Loaf Pan, even when she bakes in Italy, our test kitchen in Connecticut was using a different brand. After trying to figure out why Carla’s loaf looked so much better, the test kitchen staff decided to get the same pan. What a difference a pan can make!

Finally, a healthy sandwich for school lunch boxes that looks like everyone else’s!

16 Responses to Gluten & Dairy Free Oatmeal Bread

    • jovial says:

      Einkorn is different. I would stick with our sandwich loaf recipe, but sub 1 cup of ground oats for 1 cup of einkorn flour.

  1. Ruth says:

    Don’t have flax meal only seeds? Does it really make a difference? Or can I just leave out? Any other suggestions for replacement?


    • Jovial Customer Service says:

      Usually a bread machine will overwork the dough, but we have not tried it on a GF setting. If you experiment please let us know how it turns out.

  2. Sandi says:

    You can grind your flax seed in a coffee grinder…..I grind 2-3 tablespoons almost daily to add to my bowl of cereal.😊

    • jovial says:

      We haven’t tested this recipe with an egg substitution. A common replacement would be flax eggs. You would need 2 1/2 flax eggs for this recipe. Mix together 2 tablespoons plus 1 teaspoon ground flax and 7 tablespoons of water. Place the mixture into the refrigerator for 15 minutes to thicken, then proceed with the recipe as written. We would love to hear about your results!

    • jovial says:

      This is a wet dough that is spooned into a loaf pan. The baked loaf has a wonderful taste and texture. It’s a breakfast favorite at our gluten free getaway!

  3. Cathy B. says:

    Someone in the comments asked about using Einkorn in this recipe. This was your response: “Einkorn is different. I would stick with our sandwich loaf recipe, but sub 1 cup of ground oats for 1 cup of einkorn flour.”
    I would like to try this. Are you referring to your classic sandwich loaf recipe or the two hour dairy free sandwich loaf recipe?

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