If you’re on the hunt for a hearty, wholesome loaf with a delightfully nutty crunch—and want to skip regular flour entirely—this No-Flour Bread will win you over in one bite! Crafted from ground oats, creamy Greek yogurt, and an irresistible medley of seeds, it brings together nutrition and amazing texture in every slice. Whether you’re avoiding gluten, trying to sneak more whole grains and seeds into your day, or just craving something astonishingly easy and satisfying, this bread is about to become your new kitchen staple.
Ingredients You’ll Need
The ingredient list for No-Flour Bread is short but mighty, with each element earning its keep for flavor, texture, or nutrition. By sticking to real, pantry-ready foods, you’ll create a loaf that’s as beautiful as it is nourishing.
- Rolled Oats: These transform into our flour replacement, giving the loaf structure and a hearty bite.
- Greek Yogurt: Adds richness and moisture, helping the bread stay tender without traditional flour.
- Eggs: Essential for binding everything together and giving the loaf lift.
- Baking Soda: A touch of leavening to ensure a light crumb.
- Salt: A necessary dash to balance and enhance every other flavor.
- Honey or Maple Syrup: Just a bit of sweetness to round out the oats’ earthiness—use whichever you prefer.
- Sunflower Seeds: Bring a lovely, toasty crunch to the finish.
- Pumpkin Seeds: For color, crunch, and rich nutty tones in each bite.
- Chia Seeds: These tiny powerhouses add a subtle gel-like texture and boost nutrition.
- Flaxseeds: For even more fiber, flavor, and wholesome texture.
How to Make No-Flour Bread
Step 1: Prepare Your Baking Pan
First things first—preheat your oven to 350°F, giving it time to come up to temperature while you work. Grab a standard loaf pan and line it with parchment paper, letting a bit hang over the sides for easy bread-lifting later. A little prep goes a long way to a perfect, non-stick finish for your No-Flour Bread!
Step 2: Make Oat Flour
Pour your rolled oats into a food processor and pulse several times until they transform into a coarse flour—not quite powdery, but fine enough to mimic traditional flour’s texture. This homemade oat flour is the backbone of your loaf, giving it the signature crumb of the best No-Flour Bread.
Step 3: Mix Wet Ingredients
In a roomy mixing bowl, whisk together the Greek yogurt, eggs, baking soda, salt, and your choice of honey or maple syrup. You’ll want a smooth, silky mixture—you’re building the moisture and rise that makes No-Flour Bread so lovable.
Step 4: Stir In the Dry Ingredients
Add your freshly-ground oat flour to the wet ingredients and stir gently until almost combined. Fold in the sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds. Don’t overmix—a thick, seed-studded batter is what you want for a well-structured, slightly rustic loaf.
Step 5: Bake to Perfection
Scoop the batter into your prepared pan and smooth the top for an even rise. Pop it into the oven and bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The scent wafting through your kitchen signals you’re almost there!
Step 6: Cool and Slice
Allow the bread to cool in the pan for 10 minutes, then use the parchment to lift it out and transfer it to a wire rack. Letting it cool completely is key for slices that hold together perfectly—then, simply slice and savor your homemade No-Flour Bread.
How to Serve No-Flour Bread
Garnishes
For an eye-catching finish, scatter extra seeds over the loaf before baking or brush the cooling loaf with a dab of honey for tempting shine. A sprinkle of flaky salt or some fresh herbs will give your No-Flour Bread a beautiful, artisanal look that matches its flavor.
Side Dishes
This bread is a wonderful companion to creamy soups, hearty salads, and vibrant vegetable platters. Try it toasted with avocado and tomato for breakfast, or serve alongside a cozy bowl of chili or a Mediterranean mezze spread. Thanks to its substantial crumb, No-Flour Bread stands up to any kind of dip or spread!
Creative Ways to Present
Slice it thick for generous open-faced sandwiches, cube it for croutons, or toast wedges and serve with a tangy yogurt dip. For a brunch board, layer slices with creamy cheeses, honey, and fresh fruit. However you serve it, No-Flour Bread brings rustic charm and crowd-pleasing flavor to the table.
Make Ahead and Storage
Storing Leftovers
Leftover No-Flour Bread keeps beautifully at room temperature (in an airtight container) for up to 4 days. The seeds help maintain freshness, and the oat base resists drying out—making every slice just as tempting on day four as it was when freshly baked.
Freezing
This loaf is tailor-made for meal prep: slice it after cooling, then tuck individual slices into freezer-safe bags or wrap well. Freeze for up to 2 months—just grab a slice (or two) whenever you need a quick, wholesome bite.
Reheating
For that straight-from-the-oven taste, reheat slices in a toaster, air fryer, or oven for a few minutes. They’ll emerge with a lightly crisp exterior and a pillowy, delicious center—the perfect way to bring No-Flour Bread back to life after storing.
FAQs
Is No-Flour Bread gluten-free?
Yes, as long as you use certified gluten-free oats, this bread is entirely gluten-free. Just double-check the packaging to be sure if you’re serving anyone with celiac disease or gluten intolerance.
Can I substitute another yogurt for Greek yogurt?
Greek yogurt works best due to its thickness and richness, but a well-strained plain yogurt (not too runny!) will also do the trick in a pinch. Try to avoid non-dairy yogurts unless they’re very thick and tangy for similar results.
What’s the texture of No-Flour Bread like?
This loaf is hearty, moist, and just a little bit dense with a wonderful seedy crunch in every slice—think wholesome, rustic, and sturdy enough for both sweet and savory toppings.
Can I add herbs or spices?
Absolutely! Mixing in dried herbs like rosemary or thyme, a bit of cracked black pepper, or even a hint of cinnamon can give your bread a unique twist. Start with a teaspoon and adjust to your taste.
How do I know when No-Flour Bread is done baking?
The loaf should be golden brown on top and a toothpick inserted into the center should come out clean. The bread will also start to pull away slightly from the edges of the pan when fully baked.
Final Thoughts
Whether you’re baking for health, fun, or pure deliciousness, this No-Flour Bread is proof that simple ingredients can yield incredible results. Share a loaf at your next gathering, enjoy it at breakfast—or just nibble a slice when you need a nourishing pick-me-up. You’ll be amazed by just how easy, versatile, and satisfying homemade bread can be—no flour required!
Print
No-Flour Bread Recipe
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Diet: Gluten-Free, Vegetarian
Description
This No-Flour Bread recipe is a gluten-free alternative that combines rolled oats, seeds, yogurt, and eggs to create a delicious and nutritious loaf perfect for any time of day.
Ingredients
Rolled Oat Mixture:
- 2 cups rolled oats
Wet Ingredients:
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon honey or maple syrup
Seed Mix:
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
Instructions
- Preheat Oven: Preheat oven to 350°F and line a loaf pan with parchment paper.
- Prepare Oats: Pulse rolled oats in a food processor until coarse flour-like texture.
- Mix Wet Ingredients: In a bowl, whisk yogurt, eggs, baking soda, salt, and honey.
- Combine Ingredients: Stir in ground oats, sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds to form a batter.
- Bake: Pour batter into pan, bake for 40-45 minutes until golden and cooked through.
- Cool and Serve: Cool in pan, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- This bread is naturally gluten-free if certified gluten-free oats are used.
- For a savory twist, add dried herbs like rosemary or thyme.
- Store in an airtight container for up to 4 days, or freeze slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 3g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg
