The version above uses oat flour, so it is free from white wheat flour but is not flour-free.
If you want a version without oat flour, you’ll need a different formulation because the eggs, flax, and psyllium alone produce a much denser, more egg-based loaf.
Is this bread gluten-free?
Oats are naturally gluten-free, but they can be contaminated during processing. If you need to avoid gluten strictly, choose certified gluten-free oat flour or oats.
Does this recipe contain yeast?
No. There is no yeast in this recipe. Baking powder provides the leavening.
Does it contain added sugar?
No. There is no added sugar in the basic recipe.
Can I replace milk with water?
Yes, although milk gives the bread a richer flavour and softer texture. Unsweetened plant-based milk can also be used.
Can I use almond milk?
Yes. Unsweetened almond milk works well.
Can I leave out the flax?
You can, but the texture will change. Flax contributes structure, fibre, and texture.
Can I use ground psyllium instead of whole psyllium husk?
Yes, but ground psyllium generally absorbs liquid more quickly. Start with a slightly smaller amount and adjust the batter consistency if necessary.
Why is my bread too dense?
The most common reasons are too much psyllium, insufficient leavening, overly thick batter, or underbaking.
Why is my bread wet inside?
It may need additional baking time. Container size also makes a major difference. Deeper containers require longer baking.
Can I make it in a loaf pan?
Yes. A small loaf pan works very well. You may need to increase the baking time depending on its size and depth.
Can I make it in an air fryer?
You can, provided you use an appropriate oven/air-fryer-safe container. Start around 320–340°F (160–170°C) and check frequently because air fryers vary considerably.
How should I store it?
Cool the bread completely, then store it in an airtight container in the refrigerator for approximately 3–4 days.
Can I freeze it?
Yes. Slice the cooled bread, separate slices with parchment paper, and freeze in an airtight freezer bag or container for up to approximately 2 months for best quality.
Storage & Reheating
For the best texture, allow the bread to cool completely before storing.
Refrigerate in an airtight container.
When ready to eat, toast individual slices in a toaster, toaster oven, or dry skillet.
Frozen slices can generally go directly into a toaster or toaster oven.
Final Thoughts
This No-White-Flour Bread in a Jar is a simple and satisfying homemade alternative when you’re looking for something different from traditional bread. With eggs, flax seeds, psyllium, and oat flour, it develops a hearty texture and mild nutty flavour without yeast or added sugar.
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