Gluten-Free Multi-Seed Oat Flour Bread

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Gluten-Free Multi-Seed Oat Flour Bread…a light crust on the outside, super soft on the inside, with healthy seeds throughout. The best part, this bread is easy to make and pretty difficult to mess up.

Enjoy a couple of slices when making your favourite sandwiches, or if you like sweetness, add butter and jam, or my favourite…top with your favourite soft cheese.

This multi-seed oat flour bread is perfect for weekend baking or weeknights. Because it is probably one of my simplest gluten-free bread recipes, you can’t go wrong! You may also enjoy our Gluten-Free Healthy Millet Bread or the Gluten-Free Buckwheat Flax Bread.


oat flour bread, gluten-free


Here is how you make this gluten-free multi-seed oat flour bread…

Start with gathering your ingredients, measuring cups and spoons, 2 bowls, spatula, a whisk and a standard loaf pan.

Next, in one bowl, mix the dry ingredients with the seeds. Then, in the other bowl, whisk the wet ingredients.


oat flour and seeds


Add wet mixture to dry ingredients and mix until just combined. Do not overmix, or the bread will become dense.

Transfer the dough into a well-greased loaf pan and bake for about 65 – 70 minutes. Oat flour bread takes longer to bake, so do not underbake the bread. It should pass the toothpick test.


oat flour bread dough


And that’s it, no kneading, no waiting for the dough to rise. So when it comes to good healthy bread recipes, this is probably the one!


multi-seed oat flour bread, gluten-free


I know many of us shy away from baking bread at home. But trust me on this, there is nothing to this gluten-free oat flour bread recipe.

Three things to keep in mind when making this oat flour bread.

Measure the flour correctly. This means fill your measuring cup with a spoon, then level with a knife. Do no scoop the flour with the measuring cup or you will have more flour than you need, making the bread dry and heavy.

Do not overmix. This is important to keep the bread light, mix the dough until just combined.

Do not underbake the bread. When using oat flour, it takes longer to bake the bread. If you find that your bread starts browning too fast, loosely cover it with foil paper.

When you follow these three steps, you will have a perfect gluten-free multi-seed oat flour bread.


oat flour bread, gluten-free


Can you substitute some ingredients?

Yes, you can choose different seeds. Or, substitute cassava flour for millet or sweet sorghum flour and maple syrup for honey.

This gluten-free bread dough recipe is my absolute favourite, and it never fails me. The secret? Buttermilk. There is something about buttermilk and oat flour. When you mix the two, they form a perfect bread dough mixture.

How to make oat flour?




If you don’t have oat flour but have oats, don’t go out and buy the flour. Oat flour is super easy to make. Add rolled oats to a food processor and process until they become a flour texture. 

Let’s talk about the healthiness of this oat flour bread…


oats and seeds


Oat flour is packed with antioxidants, nutrients, fiber and protein, and oats will provide you with lasting energy. 

The seeds…

In this gluten-free bread recipe, I used pumpkin seeds, sunflower seeds and sesame seeds. These seeds add to the flavour and texture of this oat flour bread.

But even more importantly, pumpkin seeds are high in antioxidants, magnesium and fiber. 

Sunflower seeds are an excellent source of vitamin E, B1, B6, iron, copper and zinc. 

And the super tiny sesame seeds are an excellent source of manganese and calcium, both of which help your bones grow healthy and strong.

For fats, I used heart-healthy olive oil and buttermilk. Buttermilk is lower in fat than regular milk because the fat has been removed. And most buttermilk has been fortified.


oat flour bread, gluten-free


So next time you reach for a bowl of oatmeal, instead, enjoy a slice of this super-healthy multi-seed oat flour bread with your favourite topping. You will love it!

This gluten-free bread recipe is so easy to make, and with the added health benefits, there is no reason why you shouldn’t give it a try. 

I really love baking bread… and the fresh bread aroma that comes from the oven while baking—nothing more comforting, especially on quiet Sunday mornings.


  • 6 Tbsp. Mixed seeds of choice. I used pumpkin, sunflower and sesame seeds. Plus some for topping
  • 2 tsp. GF Baking powder
  • 1/2 tsp. Baking soda
  • 1 tsp. Sea salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp. Pure maple syrup
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  • Preheat the oven to 350 F. Liberally grease an 8 x 4-inch loaf pan using butter or coconut oil. Set aside
  • In a large bowl, combine dry ingredients (oat flour to salt)
  • In a separate bowl, whisk buttermilk, eggs, olive oil and maple syrup
  • Add wet mixture to dry ingredients and mix just to combine
  • Transfer batter into prepared loaf pan and sprinkle with additional seeds
  • Bake for 65 - 70 minutes, until the top is golden brown and the bread passes the toothpick test
  • Cool in the pan for 5 minutes, then transfer onto a cooling rack to cool before slicing
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