This rustic loaf gets its tang and lift from oat milk soured with a splash of apple cider vinegar, creating that classic buttermilk-style crumb without any dairy in sight. Cold butter is worked into the dry ingredients until the mixture turns coarse and crumbly, giving the finished bread its signature tender, slightly craggy texture. A quick stir, a gentle shape into a round, and a deep cross scored across the top is all it takes before it goes into a hot oven to bake up deeply golden and hollow-sounding when tapped. A scatter of rolled oats on top adds a rustic, bakery-style finish that looks as good as it tastes. It's a straightforward, no-yeast bread that comes together fast and slices beautifully once cooled, and it's a solid choice for a gluten free kitchen.
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Learn more →8 servings
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Stir the apple cider vinegar into the oat milk and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.
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