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Porridge Oat Bread

gluten free
wheat free
cheap as chickpeas
low fat low sugar, diabetic friendly
2 spoon difficulty rating

45-55 minutes

15 minutes + cooling time

Serves: 6-8

Porridge Oat bread GF

This is a mixture between soda bread and pumpernickel! Made from store cupboard ingredients AND gluten-free, it's also a no-brainer to make! Very nice with vegan butter or a nut/seed butter and jam or something savoury.    


375g gluten-free porridge oats OR 2 vegan yoghurt tubs full
1 large tub vegan yoghurt (400ml) OR 400ml vegan 'buttermilk' (see below)*
1 tsp bicarbonate of soda
½ tsp salt
1 tbsp soya or other plant milk
½-1tbsp molasses or black treacle
Handful of mixed seeds

Vegan buttermilk option. You need:
Measuring jug with at least 400ml capacity
1½ tbsp of ONE of these: cider vinegar, lemon juice or lime juice
Unsweetened plant milk, eg soya, almond or other thickish type (not rice)
Place the vinegar or citrus juice in the jug.
Top up the jug to the 400ml line with the plant milk and whisk gently
Leave for 5-10 minutes

Silicone loaf tin OR regular loaf tin with a paper liner
Mixing bowl
Spatula - silicone or rubber
Scales or washed out yoghurt tub
Measuring spoons



1. Preheat the oven to 180°/350°/Gas Mark 4.
2. If using the buttermilk option, make it now and set aside.
3. Pour the yoghurt or buttermilk into the mixing bowl, scraping down the sides with a spatula to get it all out. Use the tubs to measure out two scoops and add those to the bowl, scraping down the sides to get all the bits of oats out. If using the scales, measure out the oats and place in the mixing bowl.
4. Sieve in the baking powder and salt and mix in well, along with the molasses. Add the seeds and mix everything together well. The mixture should be stiff but if it seems too stiff, add a tablespoon or two of plant milk. However, if you are using the buttermilk option this is thinner than yoghurt so you shouldn't need to add extra liquid.
5. Spoon the mixture into the loaf tin and place it in the oven. If using a silicone loaf tin, place it on a metal baking tray to keep it stable when it's baking.
6. Bake for approximately 40-55 minutes - test with a toothpick, cake tester or a very sharp thin knife if you don't have either of those. If it seems to be browning too much too early, cover with a double sheet of baking parchment.
7. 10 minutes before the end, take it out of the tin and turn upside down then return to the oven so it browns evenly.
8. When it's ready, take out - leave it on the oven tray if using the silicone tin and leave to cool for 15 minutes or so. Then remove it carefully from the tin, turn it upside down on a wire rack and leave it to cool completely.
9. It will store, wrapped in clingfilm or foil, in the fridge for up to 5 days or about 3 days in a breadbin in a plastic bag.

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