Oatmeal Soda Bread (plant-based, gluten-free)

Oatmeal Soda Bread

Since I went gluten-free, I've been missing a good, hearty loaf of bread. After a few failed gluten-free bread experiments, I was encouraged to discover that making Irish-style soda bread with 100% oat flour produces a very nice texture! Other flours I have tried include rice, buckwheat, cassava, almond, cornmeal, and gluten-free flour blends. None of them worked for me texture-wise. Having grown up eating bread every day, this oatmeal soda bread is saving me!

For today's inspiration, I want to share the lyrics to a beautiful Plum Village song:

Breathing in, breathing out

I am blooming as a flower, I am fresh as the dew

I am solid as a mountain, I am firm as the earth

I am free

Breathing in, breathing out

I am water reflecting what is real, what is true

And I feel there is space inside of me

I am free

– Thich Nhat Hanh

The recipe below is #285 of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Thanks to Sally for inspiration!

  • Oven temp 400F/205C
  • 1 3/4 cup plant-based milk ((soy, almond, or your favorite milk))
  • 1 Tbsp vinegar
  • 3 Tbsp honey
  • 6 cups freshly ground gluten-free oat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 5 Tbsp cold vegan butter
  1. In a small bowl or large measuring cup, mix the plant milk and vinegar together. Let this sit for 5 minutes to curdle, then stir in the honey.

  2. Grind up the oats in a food processor until it’s fairly fine. Measure 6 cups of the oat flour into a large bowl, then mix in the baking soda and salt.

  3. Cut up the vegan butter into cubes and rub it into the flour mixture, mixing with your fingers until it’s well incorporated.

  4. Add the curdled plant milk-honey mixture to the flour-butter mixture and stir with a wooden spoon until it forms a sticky dough with no pockets of flour. The dough will be quite wet at this stage.

  5. Scrape the dough out onto a parchment-lined baking sheet. Use wet fingers to mold the dough into a round shape, and score the dough by pressing a deep cross or x shape into it so that the middle will cook evenly.

  6. Cover the dough loosely with a tea towel or plastic wrap and let it sit at room temperature for 30 minutes to allow the oats to soak up the liquid. After this, the dough will be firmer to the touch.

  7. Bake the bread at 400F for 20 minutes, then cover it loosely with aluminum foil, then bake for 25 more minutes. It will be lovely, crunchy, and golden. Let it cool on a wire rack or dig into it hot from the oven. Leftovers freeze very well in an airtight container. ❤️

Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! ❤️🤗🙏

baking, gluten-free, plant-based