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GF Sourdough Oat Bread


Full of flavor and fiber - GREAT GF sandwhich bread.
Adapted from GF Oat Bread recipe by Carla Spacher

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  • 1/2 cup water, warmed to around 110 degrees F
  • 1/4 cup instant non-fat dry milk
  • 2 Tablespoons honey
  • 1/4 cup flax seed meal
  • 1 tbsp instant dry yeast
  • 1 cup fed sourdough starter
  • 3/4 cups Gluten-Free Prairie Oat Flour
  • 3/4 cups potato starch
  • 1/4 cup tapioca flour/starch
  • 1 Tablespoon xanthan gum
  • 1 teaspoon fine sea salt (or salt)
  • 1 teaspoon apple cider vinegar
  • 4 large egg whites, at room temperature
  • 1/4 cup extra virgin olive oil (or your favorite cooking oil)
  • Gluten-free olive oil cooking spray (or cooking oil), for pan
  • Optional Oat Topping
  • 2 teaspoons Gluten-Free Prairie Oats
  • 1 egg white
  • 1 1/2 Tablespoons water


Adapted from


Step 1

1. Oil or butter a 9×5" loaf pan.
3. Add the dry milk, honey, flaxseed and yeast to ½ cup warm
water; stir until all dissolves;
set aside until foamy on the top, about 5 mins.
5. Whisk together the dry ingredients; set aside.
6. In the large bowl of your mixer, beat egg whites
at high speed until foamy, (not as far as forming
soft peaks) approximately 30 seconds.
7. Stir the flax mixture and add it to the egg whites,
along with the yeast mixture, oil, sourdough starter and vinegar;
blend on low, just until blended.
8. Add the dry ingredients all at once and beat on
high for 4 minutes.
9. Add the dough batter to the prepared pan;
sprinkle drops of water on top and distribute the
dough evenly and smooth with a rubber spatula.
10. If using oats on the top, whisk the water and egg
white and use it to baste the top of the bread;
sprinkle with oats and pat the oats with
moistened fingers so they adhere to the bread.
11. Set the pan in the oven with light on. Boil 1 cup of water in glass bowl and pace in oven with the bread to create a moist proofing environment. Alternatively, place in a warm, moist place to rise.
Allow it to rise until it reaches ½" over the top of
the pan, approximately 35 minutes.
12. Remove the pan from oven and preheat oven to
375°F. The dough will continue to rise.
13. Once preheated, place the pan on the center rack
in the center of the oven and bake for
approximately 37 – 40 minutes. Tent with foil
once it reaches your desired browning color.
14. Remove the pan from the oven and immediately
remove the loaf from the pan, loosening sides, if
necessary, and set it on a cooling rack to cool
completely, approximately 2 hours.
15. Slice with an electric slicer, electric knife or
serrated knife.

Once you remove the bread from the
oven and set it aside to cool, if you
notice that the sides begin to
concave in, that means it is not fully
baked. Place it back in the pan and
back in the oven to bake longer.

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