Introduction
Welcome to the world of revolutionary baking! This Gluten-Free Blender Bread is the ultimate solution for anyone who loves fresh bread but loathes the mess and time commitment of traditional kneading. Originating from the need for quick, wholesome, and allergen-friendly alternatives, this recipe uses simple, pantry-staple ingredients—primarily rolled oats—transformed into a smooth batter using nothing but your high-speed blender. It’s naturally gluten-free, high in fiber, and delivers a tender, moist crumb perfect for sandwiches or toast, all ready in under an hour.
Ingredients
- 2 ½ cups (250g) Rolled Oats (certified gluten-free)
- 2 tablespoons (30ml) Chia Seeds or Ground Flaxseed
- 2 teaspoons (10g) Baking Powder
- 1 teaspoon (5g) Fine Sea Salt
- 3 large Eggs, room temperature
- ½ cup (120ml) Milk (dairy or non-dairy such as almond or oat milk)
- ¼ cup (60ml) Neutral Oil (like avocado or light olive oil)
- 1 tablespoon (15ml) Maple Syrup or Honey (optional, for flavor)
Step-by-step Preparation
Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Grease a standard 9×5 inch (23×13 cm) loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal. This prevents sticking and ensures a clean release.
Mill the Dry Ingredients: Add the rolled oats, chia/flax seeds, baking powder, and salt to your high-speed blender jar. Secure the lid and blend on high for 30–60 seconds until the oats are completely pulverized into a fine, flour-like powder. Tip: Ensure there are no whole oat flakes remaining for a smooth texture.
Add the Wet Ingredients: Pour in the eggs, milk, oil, and maple syrup (if using). Blend on medium speed until the batter is completely smooth and uniform, scraping down the sides if necessary. This usually takes about 45 seconds. Caution: Avoid over-blending once the wet ingredients are added, as this can activate the starches too much and lead to a gummy loaf.
Bake the Loaf: Immediately pour the batter into the prepared loaf pan. The batter will be thick. Bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent the pan with foil.
Cool and Serve: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Use the parchment paper overhang to lift the bread onto a wire rack. Allow the bread to cool completely before slicing (about 1–2 hours). Slicing too early will result in a dense, sticky texture.
Nutritional Information
Based on 10 servings, this bread offers approximately 180 calories per slice. It is an excellent source of dietary fiber and complex carbohydrates due to the high oat content. The addition of chia or flax seeds provides healthy omega-3 fatty acids and beneficial lignans, supporting digestive health and sustained energy release. This bread is naturally cholesterol-free and significantly lower in saturated fats than many store-bought alternatives.
Storage
Store leftover Blender Bread tightly wrapped in plastic or in an airtight container at room temperature for up to 3 days. Because of its high moisture content, for longer storage, it is best kept in the refrigerator for up to 5 days. For long-term storage, slice the cooled loaf, wrap the slices individually, and freeze for up to 3 months. To reheat, simply toast slices directly from frozen or thaw overnight.
Conclusion
This Blender Bread is truly a game-changer for gluten-free baking. It makes a sturdy yet tender base that is fantastic for avocado toast, grilled cheese sandwiches, or simply slathered with butter and jam. For a savory variation, omit the maple syrup and add 1 teaspoon of dried herbs (like rosemary or oregano) and a handful of shredded cheese to the batter. For a sweeter loaf, sprinkle cinnamon and raisins into the batter before baking. Enjoy the simplest, fastest loaf you’ll ever make!