4-Ingredient Oat Flax Power Bread (Oil-free, Gluten-free)

My 4-ingredient especially-power bread issosatisfying, nutritious, and straightforward! It is also vegan, oil-free, gluten-free, sugar-free, yeast-free, and flourless.

Vegan Gluten-Free Bread that Is Especially Straightforward

I do not fare well in cold weather. As soon as the weather drops below 50, I reach for my fleece, plug in the space heater beneath my desk (and/or sit on a heating pad), and brew and sip (or slug) tea from morning to afternoon.

So when the temperature plummeted to the 20s this past Saturday, I was hoping to curl up in a ball with Nick, a blanket, and a pile of books (some for him, some for me) from the library. Nick had other plans. He cuddled until 9, but was running around like a madman by 10, so I gave in, got out our bikes and headed to the arboretum.

Nick loves the trails at the arboretum, which are mostly flat, reliable for a budding bike rider. But the cold, wet, windy grey proved to be too much; after an hour of riding, we headed home for a long nap (for little boy) andbread-baking(for me).

I was still chilled from the outdoor romp, so the prospect of a warm oven and freshly-baked bread was tantalizing to my wimpy winter soul. I had to head out later in the evening to teach my spin class, so I decided to go full-tilt with my power baking.

Here is the mouthwatering result:My 4-Ingredient Power Bread!

Why You’ll Love This Oat Flax Power Bread

This is such an straightforward bread to make. It’s also:

• Vegan(egg-free, dairy-free)
• Gluten-free
• Oil-free
• Sugar-free
• Yeast-free
• Made in 1 bowl
• Crazy satisfying

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

1. rolled oats (certified gluten-free, as needed)
2. nuts/seeds (a single variety, or any combination)
3. flaxseed meal
4. psyllium husk

You’ll also need some water and (optional, but recommended) salt.

I mean it when I say any nuts or seeds will do here. Almonds, walnuts, pecans, hazelnuts, pepitas, sunflower seeds, pistachios, you name it. It is a great way to use up last bits from what you have on hand.

If you hate chopping, good news: no chopping required! The seeds and nuts go in whole. Whole pieces result in beautiful mosaic slices later.

Step By Step Instructions

Note that the complete instructions are also in the recipe card below.

Step One

First, line a 9×5-inch loaf pan with parchment paper (leaving an overhang on opposite sides, for straightforward removal post-bake).

Step Two

In a large bowl, stir together all of the dry ingredients (oats, nuts/seeds, flaxseed meal, psyllium husk, optional salt) and 2 cups water. Almost instantly, it becomes a very thick dough.

Step Three

Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water). The loaf will feel very firm and solid.

The shape of the loaf will not change much during baking, so take the extra minute or two to evenly distribute the dough and smooth any lumps and bumps.

Let the dough stand for 15 minutes while you preheat the oven to 400F (200 C).

Step Four

Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.

If you tingle with joy when this beautiful loaf emerges from the oven, it’s a sign of your superpowers igniting!

Allow the bread cool in the pan for about 15 minutes, and then use the parchment paper to remove it to a cooling rack to cool completely.

The bread will vary in color (darker or lighter brown) depending on the type/color of flaxseed meal used. If you glance back at my ingredients photo, I happened to use a particularly dark flaxseed meal (a different brand than I usually use), hence my relatively dark loaf. Golden flaxseed will create a golden-brown loaf with a milder flax flavor. Any variety will work, it’s up to your preferences.

This bread is so satisfying and filling! You can get 20 generous 1/4-inch + slices, but you can also slice it especially-thin. No crumbling! Toast it for off-the-chain nutty deliciousness and enjoy it plain or with any and all of your go-to sweet or savory slices.

FAQ

Can Chia Seeds Be Used in Place of the Flaxseed Meal?

Yes, if you prefer to use chia seeds, you most definitely can, with a caveat: the chia seeds need to be ground into a meal. Grind the seeds in a food processor, blender, or coffee grinder and then use an equal amount of chia seed meal to replace the flaxseed meal.

Note that the color of the bread will be less brown (black chia seeds in place of brown flax). But it will still be 100% satisfying!

Can I Omit the Psyllium from the Recipe?

No, psyllium is essential to the recipe. It is the especially-binder that literally holds this bread together; the recipe will not work without it.

Can I Use Psyllium Powder in Place of Psyllium Husks?

Yes, psyllium husk powder can be used in place psyllium husks, but the quantity is different.

1 tablespoon whole psyllium husks = 5 grams

1 tablespoon psyllium husk powder = 9 grams

My recipe calls for 3 tablespoons of whole psyllium husks, which is 15 grams. Use the same weight (15 grams) for the psyllium husk powder. One tablespoon powder is 9 grams, or 3 grams per teaspoon. Hence you will need 5 teaspoons (5×3=15) of psyllium husk powder.

Happy baking, everyone!

More Vegan & Gluten-Free Breads To Try

• 4-Ingredient Coconut Flour Bread {vegan, keto, oil-free}
• 3-Ingredient Keto Vegan Almond Bread {grain-free, oil-free}
• 3-Ingredient Vegan Oat Muffins {gluten-free, oil-free, sugar-free}
• Keto Vegan Coconut Flour Bread {oil-free, grain-free}
• Chickpea Flour Flax Sandwich Bread {vegan, grain-free, oil-free}
• Quinoa Flour Almond Flour Soda Bread {vegan, oil-free, GF}