Oat bread with sultanas and shredded coconut

Earlier this week we shared an image of home made oat bread submitted to us by our lovely customer Helen as part of our Month of Love Competition (Thank you Helen!). 

So many people wrote to us and messaged us for the recipe, so we just had to share. The recipe was created by Nicole Hunn of Gluten Free On a Shoestring, and Helen adapted the recipe by adding sultanas and shredded coconut.

Here is the full recipe for you to enjoy. 


  • 1 ⅜ cups (193 g) gluten free flour 
  • ¾ teaspoon  xanthan gum (omit if your oat flour blend already contains it)
  •  cup (54 g) cornstarch
  •  cup (75 g) gluten free oat flour 
  • 2 teaspoons  baking powder
  • ¾ teaspoon  baking soda
  • ½ teaspoon  kosher salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (50 g) GF rolled oats 
  • 1 cup (8 fluid ounces) buttermilk at room temperature
  • 6 tablespoons (84 g) unsalted butter melted and cooled
  • 2  (100 g (weighed out of shell)) eggs at room temperature, beaten
  • Sultanas and shredded coconut to taste (recipe addition by GF Oats customer Helen)


  • Preheat your oven to 190 degrees C. Grease well an 8.5-inch x 4.5-inch loaf pan, then line it with some parchment paper, hanging off the sides. You can also use a standard 9-inch by 5-inch loaf pan. Set it aside.
  • In a large bowl, place the flour blend, xanthan gum, cornstarch, oat flour, baking powder, baking soda, salt and sugar, and whisk to combine well.
  • Add almost all the rolled oats, reserving about 1 tablespoon to sprinkle on top of the raw batter in the loaf pan. Whisk to evenly distribute the oats in the dry ingredients.
  • Create a well in the center of the dry ingredients, and add the buttermilk, butter, and eggs.
  • Mix to combine fully, but do not overmix. The batter will be thick but should not be stiff.
  • Scrape the batter into the prepared baking pan and, with a wet spatula, smooth the top.
  • For a more uniform split down the center as the bread rises in the oven, slash down the center of the loaf with a knife or small metal offset spatula, about 1/4-inch deep.
  • Sprinkle the reserved rolled oats evenly on top of the batter in the loaf pan. Bang the pan on the counter a couple times to help the loose oats adhere to the batter.
  • Place the pan in the center of the preheated oven and bake for 10 minutes.
  • Reduce the oven temperature to 180 degrees C, and continue to bake for another 45 to 50 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached.
  • Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely. Slice once cool and serve.

Image by GF Oats customer Helen.

Recipe by Nicole Hunn with adaptations by Helen. 


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