• 360g gluten-free oats
  • 2 tsp bread soda, sieved
  • ½ tsp salt
  • 1 egg, well beaten
  • 500ml buttermilk


  1. Mix dry ingredients together
  2. Mix egg with milk and add to dry ingredients
  3. Pour into 2lb loaf tin
  4. Bake at 180oc for 1hr 10 mins
  5. Take out of tin and allow to cool on wire tray


  • Replace buttermilk with one large tub of natural yoghurt. Reduce baking time to 1 hour
  • Add seeds and nuts to increase nutritional goodness
  • For vegan option, replace the buttermilk with about 400ml plant-based milk, and add 1 tsp lemon juice or vinegar before mixing with 4tsp of aquafaba (water from a tin of chickpeas or white beans, used as egg substitute)