Bread lovers, it’s time to rejoice! Continue reading for my (long awaited) sugar free, lactose free and refined flour free oat bread recipe. I promise you’ll love the combination of it’s crisp crust and soft, chewy interior. So, without any further delay, let’s get straight to it: 


  1. Oat flour - 2 and a half cups
  2. Linseed meal - 1 tsp 
  3. Baking powder - 1 tsp
  4. Chia seeds - 1 Tbsp 
  5. Salt - ½ tsp
  6. Granulated yeast - 1 Tbsp and a half
  7. Rolled oats - ¼ cup 
  8. Liquid Stevia - 2 Tbsp 
  9. Apple cider vinegar - 1 tsp
  10. Vegetable oil - 1/3 cup
  11. Eggs - 2
  12. Warm water - 1 cup


  • Mix the granulated yeast and warm water; leave it heating for 5-10 minutes. 
  • In a large plastic container, add all the dry ingredients. Leave the baking powder at the top of the mixture.
  • Activate the baking powder with a tablespoon of apple cider vinegar ( it should immediately start to bubble). This will make the batter rise.
  • In another container, mix the vegetable oil, stevia, and the yeast water.
  • Pass all the wet ingredients to your dry ingredient bowl and add the 2 eggs. 
  • Beat the whole mixture with a big spoon. 
  • Once everything is incorporated and the mixture becomes sticky, remove it from the bowl and start to knead it all with your hands and a little oat flour. 
  • Keep kneading until the dough doesn’t stick to your hands. 
  • Sprinkle oat flour all over the bowl and put the kneaded dough back in. 
  • Cover the bowl with aluminum foil and a dark cloth. Let it rest on the counter for 1-2 hours. 
  • Preheat the oven at 350 degrees for 10 minutes. 
  • During those 10 minutes, knead the dough again to make it smooth and shape it any way you please. 
  • Bake the bread at the same temperature for 10 to 15 minutes. 

Voilà! there you have your everyday morning source of protein and fibre. A filling and nutritious option for the perfect breakfast toast. It’s amazing with some butter and jam, a bit of hummus, or with my personal favorite: avocado slices! 


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