Gluten-free Oat Buns


Pop quiz: What do these five quotes have in common?

  • “The poor man lived on nothing but bread and water.”
  • “She loved art, but accounting was her family’s bread and butter.”
  • “The trio sat by the table and broke their bread.”
  • “The high taxes were taking the bread out of the miller’s mouth.”
  • “He worked long hours at the factory for his daily bread.”

A. They all mention art.

B. They all mention bread.

C. All of the above.

D. Why am I taking this quiz? I thought this was a food blog.


If you guessed B, you are correct. (If you said D, you are also correct, but that’s not the point.)

The idioms in the above quotes use bread as a metaphor for livelihood and basic sustenance. In many countries today, that is laughable. With an abundance of food available, who needs bread to survive? Many people voluntarily skip bread from their diets (although, in my opinion, unless guided by a health practitioner, dramatic restrictions is not a healthy weight loss option. But back to the point.)

Bread. Oh, how the times have changed. Hey, that sounds like a song lyric…

Bread, oh bread

You go against the grain

Never going a’rye

Cuz we’ll knead you again

Ah, bread puns. They never get stale. I’m sorry this post is very random. Wait, crumb back! There are too many puns here al-bready so I’ll stop now.



Onto this recipe. A bread machine makes this process extremely fast. All you have to do is load up the machine, spoon the dough into the pans, bake, and voila! Bread fit for the gluten intolerant.

A lot of gluten-free store-bought bread uses cheap flours and preservatives to match traditional white bread. Sure, it looks like regular bread, but turn it over and read the ingredients. It’s not a pretty picture.

I love homemade goods because I trust a bread that will expire on the counter in a few days more than a loaf that will last for weeks. Also, this recipe uses oats, a powerhouse of fiber and nutrients. Oat flour is also easily homemade. Simply blend gluten-free oats in a blender or food processor until they are finely ground. I’ve done this many times and the result was undiscernable from the store-bought oat flour batches.

So enjoy these oat puns… I mean buns.


Gluten-free Oat Buns (Bread Machine)


  • 1 2/3 cups warm water
  • 1/4 cup grapeseed oil
  • 1 tsp white vinegar
  • 1 1/2 tsp salt
  • 4 eggs
  • 1 egg white
  • 1 egg yolk (reserved for the topping)
  • 1/3 cup honey
  • 3/4 cup brown rice flour
  • 3 cups gluten-free oat flour
  • 3 tsp xanthan gum
  • 1 tbsp yeast
  • sesame seeds (optional, for the topping)


  1. Add all of the ingredients into the bread machine according to your machine’s directions and set it to the dough cycle. (For my machine, the cycle takes two hours.)
  2. Preheat the oven to 350 degrees.
  3. When the cycle is completed, spoon (I use an ice cream scooper) the dough into lined muffin tins or greased mini loaf pans. Brush the top of the buns with the reserved egg yolk and sprinkle with sesame seeds if desired.
  4. Bake for about 18-20 minutes if using muffin tins, and about 25-30 minutes in the mini loaf pans. The tops should be golden brown on top and spring back when touched lightly.
  5. Store in the fridge for optimal freshness. Freezes very well for 1-2 months.

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3 Comments Add yours

  1. Dev says:

    I love organic humor! And I think I might like this recipe even more!!


  2. Mark says:

    Nice post! Does this taste gluten free? If I serve it to people- will they notice?


    1. Sarah Biren says:

      Hi Mark! The consistency of the oat flour makes the buns more spongey than regular white bread. People probably will notice the difference, but they can still like it.


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