No-flour bread is a wholesome, gluten-free alternative to traditional bread, made with nutrient-dense ingredients like oats, nuts, and seeds. This bread is packed with fiber, protein, and healthy fats, making it a great option for those avoiding refined flour. It’s hearty, slightly nutty, and perfect for toasting or pairing with your favorite spreads.
Why You’ll Love This Recipe
- Gluten-Free & Flourless – Perfect for those avoiding wheat or refined flours.
- Rich in Nutrients – Made with whole foods like oats, nuts, and seeds.
- Simple to Make – No kneading or complex techniques required.
- Naturally High in Fiber & Protein – Keeps you full longer.
- Versatile – Enjoy it with sweet or savory toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rolled oats (or oat flour)
- Eggs
- Baking powder
- Greek yogurt (or mashed bananas for a dairy-free version)
- Chia seeds or flaxseeds
- Nuts (such as almonds, walnuts, or sunflower seeds)
- Honey or maple syrup (optional, for a touch of sweetness)
- Salt
Directions
- Preheat Oven – Set the oven to 350°F (175°C) and grease a loaf pan.
- Prepare the Ingredients – If using whole oats, blend them into a fine flour using a food processor.
- Mix Dry Ingredients – In a large bowl, combine oats, baking powder, salt, and nuts/seeds.
- Mix Wet Ingredients – In a separate bowl, whisk together eggs, yogurt (or mashed banana), and honey.
- Combine & Stir – Pour the wet ingredients into the dry ingredients and stir until well combined.
- Transfer to Pan – Pour the batter into the greased loaf pan and smooth the top.
- Bake – Bake for 35–40 minutes or until golden brown and a toothpick comes out clean.
- Cool & Serve – Let the bread cool completely before slicing.
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 10 minutes
- Bake Time: 35–40 minutes
- Total Time: 45–50 minutes
Variations
- Dairy-Free Option – Use mashed bananas or applesauce instead of Greek yogurt.
- Nut-Free Version – Replace nuts with sunflower seeds or pumpkin seeds.
- Savory Twist – Add herbs like rosemary, garlic, or cheese for a more savory flavor.
- Sweeter Bread – Increase honey or add dried fruits like raisins or dates.
- Extra Crunch – Sprinkle extra seeds on top before baking.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to a week.
- Freezer: Slice and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Toast slices for a crispy texture.
FAQs
What makes this bread flourless?
It uses blended oats, seeds, and nuts instead of traditional wheat flour.
Can I make this bread vegan?
Yes! Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
Why is my bread dense?
No-flour bread is naturally denser than traditional bread, but using fresh baking powder and not overmixing can help keep it lighter.
Can I use instant oats instead of rolled oats?
Yes, but the texture may be slightly softer.
Is this bread low-carb?
It’s lower in carbs than traditional bread but not keto due to the oats.
How do I make this bread nut-free?
Replace nuts with extra seeds like sunflower or pumpkin seeds.
Can I add yeast to this recipe?
This is a quick bread that doesn’t require yeast. If you want a yeasted version, try almond or coconut flour with yeast.
What’s the best way to serve this bread?
It’s great toasted with butter, nut butter, or avocado.
Can I use coconut flour or almond flour instead of oats?
Almond flour can work, but coconut flour absorbs too much liquid and may need adjustments.
Can I make this in a muffin tin?
Yes! Divide the batter into muffin cups and bake for about 20–25 minutes.
Conclusion
No-flour bread is a simple, nutritious alternative to traditional bread, packed with fiber, protein, and healthy fats. It’s easy to customize, naturally gluten-free, and perfect for a wholesome breakfast or snack. Try it toasted with your favorite toppings!
PrintNo-Flour Bread
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 loaf 1x
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This No-Flour Bread is made without traditional wheat flour, using oats, nuts, and seeds for a hearty and wholesome texture. It’s gluten-free, high in fiber, and packed with nutrients, making it perfect for a healthy breakfast or snack!
Ingredients
- 1 1/2 cups (150g) rolled oats (use gluten-free if needed)
- 1/2 cup (75g) ground almonds (or almond flour)
- 1/4 cup (40g) chia seeds or flaxseeds
- 1/2 cup (60g) sunflower seeds or pumpkin seeds
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp apple cider vinegar or lemon juice
- 3 large eggs (or 3 flax eggs for vegan)
- 1/2 cup (120ml) plain Greek yogurt or coconut yogurt
- 1/4 cup (60ml) olive oil or melted butter
- 1 tbsp honey or maple syrup (optional, for a touch of sweetness)
Instructions
Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, mix together oats, ground almonds, chia seeds, sunflower seeds, salt, and baking soda.
Step 3: Mix Wet Ingredients
In another bowl, whisk together eggs, yogurt, olive oil, apple cider vinegar, and honey (if using).
Step 4: Combine & Bake
Pour wet ingredients into dry ingredients and stir until well combined.
Transfer the batter into the prepared loaf pan and smooth the top.
Bake for 35-40 m
Notes
- Storage: Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Freezing: Slice and freeze for up to 3 months. Toast before serving.
- Nut-Free Version: Replace ground almonds with oat flour and skip nuts/seeds or use extra oats.
- Vegan Option: Use flax eggs (3 tbsp flaxseed meal + 9 tbsp water, let sit 5 min) and coconut yogurt.
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