Homemade Oatmeal Bread Recipe (2024)

FAQs

Why are oats unsuitable for bread making? ›

Since oat flour lacks gluten, doughs prepared with oat flour have poor gas-retention characteristics. Other flour components such as starch and nonstarch polysaccharides also affect dough properties and the formation of bread structure in oat baking.

Since oats are highly nutritious and linked to a number of health benefits, oat bread can be a healthy choice. They are high in fiber, which among other things can help you manage blood sugars after meals. Older research shows that oat bread may help lower cholesterol and blood pressure, too.

Oat flour does not rise as much as wheat flour because it is gluten-free, but there are ways you can get around this by increasing the yeast or using another additive.

Oatmeal bread keeps well and will last for 4 to 5 days when stored well wrapped at room temperature. You can also freeze oatmeal bread for up to 3 months. Slice the bread before freezing or leave it whole.

Is oatmeal safe to eat for everyone? Oatmeal is likely safe for most people, including pregnant and breastfeeding women, when consumed as food. However, it may cause gas and bloating in some. Hence, instead of eating a cup or bowl of oatmeal, start with a quarter cup and increase slowly to the intended amount.

The high fiber content of those breads leads to a lower and slower rise in blood sugar compared to other breads. On top of that, whole grain sourdough bread and bread made from oats have been shown to further slow the rise of blood sugar, which could make them an even healthier choice for those with diabetes.

Oats contain a type of soluble fiber, called beta glucan, which lowers blood glucose and cholesterol levels, thus reducing risk of heart disease and diabetes. Beta glucan also promotes healthy gut bacteria and intestinal health.

When making recipes that require baking powder, add 2 1/2 teaspoons baking powder per cup of oat flour. If you are using buttermilk in your recipe, add 1/2 teaspoon baking soda for each cup of buttermilk or any acid. This will neutralize the acid in the recipe and allow the baking powder to work more effectively.

Can I replace all-purpose flour with oat flour? ›

To replace 1 cup of all-purpose flour, you'll need to multiply that by 1.4 to get a similar weight of oat flour. For example, if a cookie recipe calls for 1 1/4 cups of all-purpose flour, you'll need to multiply that by 1.4 to get the correct amount of oat flour to use.

All you need is whole rolled oats (not steel-cut or quick oats) and a food processor or high-speed blender. Place the oats in the blender or food processor and blend until they form a fine flour, stopping to stir occasionally. That's it! Use it in any recipe that calls for oat flour.

Butyrate also has anti-inflammatory and antioxidant effects in the large intestine2. Oats can be a gentler source of fibre for your gut compared to some other grains. Wheat and rye fibre in particular – think high-fibre breakfast cereals and heavy rye breads – can trigger digestive problems for some.

Too much flour makes dough too stiff to rise properly. Be careful measuring flour. When flour is "scooped" into the measuring cup directly from the container, it compresses or becomes packed. This means you will be adding more flour than called for in the recipe.

There are so many seeds and grains that work well as bread toppers. A few more of my favorites include raw sunflower seeds, pumpkin seeds, amaranth, millet, and even flaked barley.

Oats are low in fat, and are sodium free, cholesterol free and preservative free. When baking, you may substitute oats for up to one-third the amount of flour called for in the recipe using either Quick or Old Fashioned Oats. Instant Oatmeal is cut too fine, and is not recommended for baking.

Oats. Oats do not contain gluten, but many people with coeliac disease avoid eating them because they can become contaminated with other cereals that contain gluten.

Oats contain avenin, which is a protein similar to gluten. Research has shown that most people with coeliac disease can tolerate gluten free oats with no problems. The issue is that sometimes oats are produced in the same place as wheat, barley and rye, and then become contaminated with these other grains.

Using oatmeal instead of flour in a cake or cookie recipe is an easy way to increase the whole grain and fiber content of a baked good. You can sub in an equal weight of quick oats for flour. We recommend starting with substituting half of the flour with quick oats in a given recipe, to see how you like the change.