A moist and strong gluten free and dairy free bread with an egg free and gum free option to make your day.
Have you tried gluten free oat bread in your air fryer yet? This air fryer bread works really well, bakes evenly through, and has a great texture. This loaf is for a larger sized air fryer that holds a 6 inch springform pan (any pan that has significant sides that fits into your airfryer will work).
Bonus for egg or gum sensitivity: using aquafaba is a cost effective way to help your gluten free budget. Let’s not kid ourselves, eating gluten free can be expensive if you buy store bought. But making your own bread saves a ton of money!
To get aquafaba, I collect the liquid whenever I am using canned beans and am draining the can or cooking up a pot of beans. I freeze the aquafaba in little ziploc snack bags or containers in the freezer. Usually, there is a container thawing in the refrigerator at any one time since I am baking bread almost daily.
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Technique for air fryer bread
This is an easy bread to make! Just mix up, let rise, and bake. As stated in other recipes in our archive, baking gluten free is all about the wetness of the dough. Too runny and it will sink in the middle, too dry and it will be like a hockey puck.
Ideally, look for the paddle of your mixer to be able to cut through the dough without a dough ball forming, being stiff, or clinging to paddle to ball up. I look for a fudgy brownie batter consistency. On the other end of the spectrum, you don’t want the dough to be so runny that it runs right off the paddle if lifted up like thin cake batter. It should slowly ooze off the paddle instead.
Quick tips
Brownie batter dough thickness.
I use a 6-inch springform pan that fits the airfryer. You can find them at Michael’s craft store, Kroger, kitchen supply stores, or Amazon.
Let cool before slicing with a bread knife. If sliced while still hot, use an electric knife to slice.
Air Fryer Model
I use a large 5.8 quart air fryer to make bread. Yes, you may not need one quite so large but man, a big one is nice to have the extra room. There is an updated model of the one I use:
You can use the springform pan or a baking dish with tall sides that fits into your air fryer. If you are using a smaller size air fryer, you may need to make two mini-loaves with this recipe.
In winter, I let the dough rise in front of the pellet stove. Other times of the year, I put the dough in the oven on the “warm” setting to rise for half an hour. Note: your bread will not rise as tall if using aqafaba instead of egg. With aquafaba, it will rise just to the rim height.
The first time you use your airfryer for this bread recipe, check the temperature at the end of baking to see if the internal temperature is between 180 – 200 degrees. If not, add 5 more minutes baking time.
The key to success in gluten free bread making:
Always freeze your bread as soon as it’s cooled and sliced. Keeping it in the freezer until you use it is key to having bread that stays soft and to avoid a mealy, dry, crumbling product. Use an air-tight container or Ziploc gallon freezer bag.
Gluten Free Oat and Hemp Seed Air Fryer Bread
Course: Sides, Breakfast, LunchCuisine: EuropeanDifficulty: Easy10
slices40
minutes30
minutesThis bread is a delicious, moist, and strong bread with an egg free and gum free option.
Ingredients
1 TBS. Yeast
3 TBS. Sugar
1 C. Warm Water (1/2 C. Warm Water plus extra if using aquafaba)
1/2 C. GF Rolled Oats
1/2 C. Hemp Hearts
1 C. Brown Rice Flour
1 C. Tapioca Starch
1/4 C. Whole Psyllium Husks
1 tsp. Xantham Gum (omit if using aquafaba)
1 tsp. Baking Powder
2 tsp. Salt
1 tsp. Vinegar
2 TBS. Oil (I use olive oil)
3 eggs (or 3/4 C. Aquafaba)
Directions
- Combine the yeast and cup of warm water (1/2 C. if using aquafaba) with 1 TBS. of sugar to sit and bloom.
- In a mixing bowl, combine remaining sugar and the dry ingredients.
- Add the remainding liquids and yeast water to the dry mix. Mix well.
- If using aquafaba, add up to 1/4 cup additional water to avoid too thick of dough if needed. Dough should not be balling up and the mixer paddle should just be able to move freely through the dough as in brownie batter.
- Pour into a greased 6-inch springform pan, cover loosely with a towel, and let rise in a warm location for 30 minutes. I use the “warm” setting of my oven without the towel.
- Bake in air fryer for 30 minutes at 350 degrees Farenheit or until internal temperature reaches between 180-200 degrees.
- Remove from air fryer and allow to cool in pan before slicing. Run a butter knife around the edges of pan and then along bottom pan insert to remove bread. If you need to slice bread before it is cooled, use an electric carving knife- this will really help not squish and deform the slices as you cut.
- Freeze bread in an air-tight container in the freezer until ready to use.
Notes
- Approximate nutrition facts per slice of the egg free version: 186 Calories, 5g Protein, 5g Fat, 25g Carbs. Values will vary for size of slice.
- Troubleshooting: if the yeast doesn’t bloom, replace your yeast. If your bread is a hard “hockey puck”, it was too thick of dough. If it sinks in the middle it was too wet.
