Good morning! As promised on Instagram, we are going to chat about bread today. If you have followed along on Instagram the past couple of years then you know my husband has been gluten free. Because my husband eats gluten free, we all eat gluten free. Not completely, my boys still eat things that are not, but many of our main meals are gluten free because — well… it is easier for me. I remember as a young girl my mom always telling us four kids that she wasn’t going to make a different meal for everyone…you ate the one meal she made and that was that. I totally get that now as an adult. It seemed unfair at the time but, my kitchen isn’t a restaurant where everyone places their order for each meal. If I did that I’d never get to leave the kitchen, haha. So for similar reasons it’s just easier for me to cook our main family meals gluten free. For that reason I’ve had to adapt some of our favorite recipes so that my husband could eat them…there has been one though…one that I just couldn’t figure out.

That one thing that’s been driving me crazy for years is gluten free bread. I use to really enjoy making bread…I mean does anything compare to a warm fresh baked loaf of bread on the table with softened butter at supper time? I think not! I have tried and tried and tried over the years. All the recipes, all the different flours and mixes and this and that…or so I thought.

One thing I have been successful with [in the bread baking department] are sweet breads. I have successfully baked banana bread, zucchini bread, cranberry breads, etc. with no issues. The other day I had popped on to Pinterest to pull a recipe from one of my boards. A recipe for gluten free honey oat bread just so happened to pop up on my feed. I clicked on the recipe and a light bulb went off in my brain. This recipe seemed different. It reminded me more of a sweet bread and I knew I had to try it. On Pinterest once you view a pin then a million other similar ones pop up in your feed. I started scanning the ones that looked good and realized they were all basically them same. I knew I had to give this bread thing another try.


  • 2 1/3 cup gluten free flour — I highly recommend the Cup4Cup brand. I normally love Bob’s Red Mill, but the Cup4Cup just works really well for bread.
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup of rolled oats – I used Bob’s Red Mill + extra for sprinkling on top.
  • 1/4 cup of olive oil — I used extra virgin
  • 1 cup plain Greek yogurt — I thinned mine out. Greek yogurt can be really thick and I was worried about the bread being too dense. I decided to thin out the yogurt with almond milk. I did this in the measuring cup until I reached a thinner consistency while maintaining that 1 cup total.
  • 1 egg
  • 1/4 cup of raw honey
  • 3/4 cup unsweetened almond milk


  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper or grease with oil. Set aside.
  2. In a mixing bowl, sift the gluten free flour to remove all lumps. This is a must step. Do not skip this! Sift in your baking powder and add in your sea salt. Gently mix.
  3. In a separate mixing bowl, add the rolled oats, oil, yogurt [thinned out], egg, and honey. Mix with a whisk until fully combined. Then, slowly pour in the almond milk and continue to mix until fully combined.
  4. Pour the wet ingredients into the bowl of dry ingredients and gently mix until fully incorporated. I like to fold to avoid over mixing. The texture will be slightly thick and sticky.
  5. Transfer this mixture into the loaf pan. Spread evenly. Sprinkle some rolled oats over top. Bake bread for 45-55 minutes or until you can insert a toothpick in the center and it comes out clean. – I baked mine for the full 55 minutes. I would start checking in around 45-50 minutes depending on your oven.
  6. Once done, allow bread to cool in the pan for 10-15 minutes then transfer bread to a cooling rack. ENJOY!

Doesn’t it just look so yummy! And it taste delicious too! My husband has been eating it all week for his lunch and I knew it had his approval when he asked if I could make more loaves to freeze so we had extra. I’m so happy… literally I could do cartwheels, I won’t because I’d hurt myself, haha. I have wanted a good basic bread that I can slice and serve with supper or use for my husbands lunch sandwiches for so long! I’m just so thankful to have finally found that no fail, reliable bread recipe! So many “yays” 😉 I hope you guys enjoy it as much as we have. Enjoy and thanks for popping in today!



8 thoughts on “A BREAD STORY

  1. So excited to try this. Thank you so much for sharing. I have been gf for many years. While I don’t eat sandwiches anymore , it is nice to have bread with meals like spaghetti, etc.

    Liked by 1 person

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