Gluten-Free Vegan Sandwich Bread Recipe (Yeast-Free, Nut-Free, Oil-Free)
A super simple, easy, and delicious White Vegan Gluten-Free Sandwich Bread recipe that is also yeast-free, nut-free, oil-free, and stores exceptionally well!
I truly could not wait to share this one with you guys! This recipe came about when I wanted to make a sandwich bread for the kiddos that didn’t have a ton of rising time with yeast to wait out + I had a bag of cassava flour I had been meaning to put to use. The result? A super well-held-together gluten-free vegan white bread loaf with the perfect bit of fluffiness that also stores like a dream! I’ve since made this bread numerous times — it is our go-to for PB & J sandwiches, and when we make a garlic confit recipe, it pairs perfectly well with a toasted slice of this bread. The kiddos adore it and I hope you do, too!
Vegan Gluten Free Yeast Free Bread Recipe
This Gluten-Free Sandwich Bread is:
- Soft, fluffy, and spongy with a strong crust – not unlike store-bought sandwich bread.
- Super easy to make with a simple one-bowl prep.
- Stores well and maintains its moisture level a.k.a. doesn’t dry out immediately (like many gluten-free loaves)!
- Gluten-free, dairy-free, vegan, nut-free, oil-free, refined sugar-free, and yeast-free.
What Ingredients are Needed to Make Gluten-Free Vegan Sandwich Bread?
- All-purpose gluten-free flour, cassava flour.
- Baking powder, baking soda, salt.
- Psyllium husk fiber.
- Water, apple cider vinegar.
- Maple syrup (optional).
Top Tips for Making White Vegan Gluten-Free Yeast-Free Nut-Free Sandwich Bread
Flour
I do not recommend replacing either of the flours in this recipe. They both serve unique purposes and work well together! The gluten-free all purpose flour in this recipe can be one either with or without xanthan gum. I like to use this one from Bob’s Red Mill, but I’ve successfully tested it with a few different brand with great results!
Secret Ingredient
I consider psyllium husk fiber to be the secret ingredient in this recipe. Psyllium husk fiber not only adds structure and helps the whole loaf hold together sans traditional binders, but it also adds a soft, spongy texture similar to store-bought sandwich bread and also helps keep the loaf moist while stored.
Maple
I find the slightest touch of sweetness added by the maple syrup to create a greater depth of flavor in the loaf but it can easily be omitted if need be for a still-tasty loaf! Alternatively, it can also be replaced with honey, agave syrup or sugar-free maple syrup for similar results.
Add Ins
This gluten-free bread can easily be customized to suit your tastes and needs. A few ways I like to enjoy this loaf:
- With a handful of raisins, a dash of coconut sugar, and a sprinkle of cinnamon tossed in.
- With minced garlic, italian seasoning, and some shredded cheese (regular dairy or vegan cheese).
- With cumin, chili powder, garlic powder, and chopped pickled jalapeños.
- With a variety of seeds — hemp seeds, sesame seeds, chia seeds, and sunflower seeds sprinkled in the batter and on top of the loaf.
Uses
This bread makes great:
- Sandwich bread.
- Toast.
- Croutons.
- Sweet and savory loaves for enjoyment on their own (see ideas above).
- Bread to serve on the side of soups and chilis.
Storing
This bread keeps well and lightly covered (I like to wrap in a tea towel or place it in a vented storage container) at room temperature for 3-5 days. Any longer and I like to freeze slices of the loaf in freezer-safe containers for up to 6 months. I simply pull out slices as I need them and let them thaw at room temperature until ready to use.
More Gluten-Free Bread Recipes
Gluten-Free Vegan Bread Recipe (Yeasted)
Flourless Magic Tahini Seed Bread (Gluten-Free, Keto)
Easy Vegan Banana Bread (Gluten-Free)
Buckwheat Banana Bread with Cacao (Gluten-Free)
Gluten-Free Coconut Flour Zucchini Bread
Gluten-Free Vegan Sandwich Bread Recipe (Yeast-Free, Nut-Free, Oil-Free)
Ingredients
- 1 1/2 cups gluten-free all purpose flour
- 1 cup cassava flour
- 2 1/2 tablespoons baking powder
- 2 tablespoons psyllium husk fiber
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups water or 2 cups, please see notes below
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup optional
Instructions
- Preheat oven to 350°F.
- In a large bowl combine flour, baking powder, psyllium husk fiber, baking soda and salt. Stir to combine well.
- Add water, vinegar and optional maple syrup. Stir until all is smooth and well combined.
- Pour bread batter into a greased or parchment lined loaf pan.
- Bake for 50 minutes or until the loaf is firm and a toothpick inserted in the center pulls out clean.
- Let cool completely before slicing and serving.
- Enjoy!
Hello,
Thank you for this recipe, it looks great.
Can I replace the psyllium husk with Tapioca flour? And if so, how much tapioca should I use? In not, is there anything else I can replace it with? I can’t have psyllium or flaxseed either.
Many thanks in advance!
Hi! I haven’t tested this recipe with the addition of tapioca, but a starch like tapioca might work. I have had some success replacing psyllium husk powder with the same amount of plant-based yogurt or applesauce before. Good luck! I hope this helps.
I can’t use gluten free blends as I am on AIP which prohibits many starches in the All-Purpose blends in the market. Is it possible to replace the All Purpose with Coconut Flour maybe and in what amount? I am so tired to looking for recipes for AIP. It is so hard to find a good egg free, yeast free, grain free, seed free, pea, potato and rice flour free and corn free flour blends out there. What would you recommend? Please help.
Hi! I know that must be very difficult. I haven’t tested coconut flour in this particular recipe, so I can’t safely say if it would work. If I were to try, I would use 3/4 cup coconut flour and increase the liquids a bit. However, this recipe might be a help: https://moonandspoonandyum.com/easy-vegan-banana-bread-gluten-free. I realize this is a banana bread recipe, but you can omit the bananas (and maple syrup) to make it savory and instead increase the oil to 1/2 cup and the milk to 3/4 cup and use all tapioca flour or 1/2 tapioca, 1/2 chestnut flour. I hope this helps some! Good luck.
Thanks Kristen, for the alternatives and suggestions. Unfortunately, i cant even use Tapioca flour as of now. The only two flours i can use are cassava and coconut. Ill try this recipe with Coconut flour. Is it possible to half the recipe to see how it turns out before i waste all the ingredients if it doesnt with flour swap?
Hi! Coconut flour is very different than all other flours, so I do not recommend using it in this recipe, as all of the other ingredients would need to be modified a bit. In a small amount >1/4 cup, it might be okay, but more than that, it likely won’t turn out very well. Having said that, I think this recipe would work well with entirely cassava flour, though I haven’t tested it. If using just cassava, I would recommend adding the water a little bit at a time, until the batter reaches a consistency a bit thicker than pancake batter. Good luck. I hope this helps!
Oh. So all cassava would be perfect. Ill definitely try that. Thank you so much. Will let you know how it turns out. I have an 8×8 pan only right now. Would it matter or need temp adjustment?
Certainly! It will probably cook a bit quicker and need less time with a pan that size, I would just keep a close eye on it and pull it out when nice and firm. Good luck!
Would I use psyllium husk whole, or psyllium husk powder?
Psyllium husk powder!
Many thanks, Kristen, for an easy bread recipe! Yay! Just wondering if you recommend using a dough hook to blend or is there no need? I admit I tried this today using a hook and had to keep adding more liquid as 2cups made a thick mess! Unfortunately the end result was chewy and far too moist after allotted time (didn’t cut it until cooled). Is it possible that it was beat too much? Perhaps I will try again tonight without using a hook, but I would love any insight as the taste is splendid! Thank you in advance!
Hi, Tracy! Thank you for stopping by. 🙂 I’m sorry you had that experience! I use 3 cups of water when I make this recipe and I simply use a bowl to hand mix. There shouldn’t be a need for a hook. One thing you can try is to cut down on the psyllium husk as that can contribute to some chewiness (that’s why I find it a great egg replacer). But otherwise, I can’t quite figure out why it would still be too moist. Perhaps try cooking it even longer? I hope you have better luck next time! 🙂
Your reply is much appreciated, Kristen! Thanks for the pro-tips. I will cut out some husk next time, good idea. Can’t wait to see what you come up with next. Best wishes.
Hey there! Me again…you had said that we can substitute brown rice flour and tapioca starch for the gluten free flour part. I am so sorry…new to this…what are the ratios please? I have looked and looked online and everything I find shows the brown rice flour with potato flour too. Nothing with just brown rice flour and tapioca. So sorry to bother you again. Thanks in advance!
Hi! No worries! One part brown rice flour (or sorghum, or buckwheat) to one part tapioca starch (or any starch), works well in many gluten-free recipes. I hope this helps! 🙂
I tried making this today and the inside is very wet. I used King Arthur’s 1:1 and did the 2 cups of water but it didn’t come together in a dough very well, so I added the third cup. Could it be because I sliced when it was just a little bit still warm? Taste was really good though.
Hi, Katherine — I’m sorry to hear that! The dough should be more of a wet batter (slightly thicker than pancake batter) before baking, and should cool completely before slicing, as it does set and come together as it cools. It is hard for me to say if this is due to it not cooling completely or due to the third cup of water, unfortunately. If you were to make it again, I would suggest trying 2 or 2 1/2 cups of water and then letting it cool completely and see if that remedies it. Again, sorry you had this experience and I hope it works out better the next go around!
Does it matter if the loaf pan is 9×5 or 8×4? I’m going to get all ingredients today and let you know how it turns out:) thanks so much for the recipe! 🙂
No, it does not matter! Either will be just fine. I hope you enjoy! 🙂
I’m excited to try this:) But do you think fresh squeezed lemon and water could work in place of ACV? Would you happen to know how much lemon and water? I can’t have vinegar. I may have to just experiment:)
Hi, Traci! Yes, you can use lemon in place of the vinegar, but no need to use water. Simply replace the vinegar 1:1 with fresh lemon juice. I hope this helps! 🙂
Oh awesome thank you so much! I’ll let you know how it goes:) thank you so much for the recipe:)
This looks great! Whenever I try making a bread recipe with yeast, something goes wrong, so this is perfect 🤣
Do you think this would work well for French toast?
Thank you! Yes, it works great with French toast! 🙂
Awesome – we’re making it this weekend (it’s a recipe for vegan Tonga Toast, which they serve in Walt Disney World’s Polynesian), and I cannot WAIT!
Hello! I know you said that you wouldn’t recommend changing out the flours, but my little one is allergic to potatoes and the GF flour I have from Bob’s Red Mill has potato starch in it, so I had to get rid of it. Is there any other flour that you can think of that I could make a bread with? I have tried naan bread with just cassava and it is just so rubbery and just not good. He is really missing bread and I don’t know what to do. He can have cassava and tapioca and brown rice flour. Unfortunately, the GF 1:1 has the potato starch and we can’t use it. I would really appreciate any help with possible substitutions for this recipe. Thanks.
Hi!I know that’s so tough! Tapioca starch and brown rice makes a wonderful blend on its own, as does tapioca and buckwheat flour (if he can have) and tapioca and sorghum flour (again, if he can have). If he’s really missing bread, these two recipes work with any of the three combos I listed here and are well loved by my kiddos: https://moonandspoonandyum.com/easy-vegan-banana-bread-gluten-free/ and https://moonandspoonandyum.com/gluten-free-focaccia/ . Good luck! And I hope this helps. 🙂
Thanks so much! I didn’t see you had responded. Going to try this as soon as I get brown rice flour, tapioca starch, and pysillium husk He will be so excited!
I used 1 cup buckwheat flour and 1 cup of sorghum flour very successfully to replace the gluten free mix
I’m so happy to hear that! Thank you for sharing! 🙂
Please let me know if the gf flour blend s/needs to have xanthan gum?
Hi! Either works just fine. I cover a bit about that in the “Tips” section. I hope this helps! 🙂
Hi! Really want to try this, but first I wanted to make sure that the amount of baking powder (2 and 1/2 TABLESPOONS) is correct (and that it is not meant to be teaspoons). I know that gluten-free vegan breads need more leavening, but it just sounds like an extreme amount (I have never seen a recipe for anything with this much baking powder.) Thank you!
Hi Amelia – yes, that is the correct amount. You really need that extra leavening with the use of psyllium husk powder, but the result is really nice and extra fluffy. 🙂 I hope that helps!
I’ve made this bread about seven or eight times now, and it’s turned out wonderfully each time. I always use ground flax in place of psyllium husk (just because I always have it on hand), and it’s fine! I just made it again this morning but decided to add some “everything but the bagel” seasoning and nutritional yeast for a different flavor. It’s great! Thanks for the amazing recipe!
This makes me so happy! I’m glad you enjoy this recipe and I really appreciate you taking the time to stop by and share. 🙂
I made vegan stuffing with this loaf. Cubed it and dried in oven. Worked perfect!!
I’m so happy to hear that! That’s a great idea. Thank you for sharing. 🙂
Hi Kristen,
I made this bread today and the taste was fantastic, but it was raw and gooey in the middle. I used the bob’s 1:1 and the cassava flour, and 2.5 cups water. Although, I did stray a little from the instructions and first mixed the psyllium with water to make a gel, set it aside, mixed the dry ingredients, and then combined to make the dough. Could that have been the issue? Any suggestions would be appreciated because I’d really like to make this come out right!
Thank you!
Hi Josh – I’m sorry to hear that! I’ve had great success with Bob’s and this recipe. Hmm, the psyllium shouldn’t be the issue here. While I usually make it with Bob’s and 3 cups of water, it sounds as if it may have been too much water in this case, though I can’t quite figure out why there would be such drastic differences! I would try a little less water and also baking a bit longer to account for oven differences. I apologize for this experience and I hope this helps a bit!
Thank you, Kristen! I will try again and report back!
I got so confused with the water amount change. I have made this for months I thought using 3 cups of water. I kept rereading recipe today. I used only 2 cups water today and it produced a shorter denser loaf. The 3 cups always made a perfect loaf. So why the change??
Hi Debbie,
Thank you for the feedback! I’m happy to know that the original amount works well for you too. I was actually just in the midst of updating the notes on the recipe when I read your comment. I’ve received some feedback from others that 3 cups is just too much water and the loaf turns out wet for them. I’ve been unable to replicate this myself but I believe it must have to do with the various types of gluten-free all-purpose blends out there. I’ve since updated the recipe and the notes to clarify. I apologize for the confusion! Do you mind sharing what blend you’ve used with success so others can learn from this too? I’m trying to pinpoint what ingredient might be causing the discrepancy. Thank you. And my sincere apologies again!
-Kristen
Thanks for your reply. Thought I had lost my mind!! LOL
I have used Bob’s red mill one to one flour and a blend I have from a blogger that is nightshade free. My loaf is a bit gummy, but I slice and freeze, then toast. It helps the gummy ness. But the loaf always rises well and is so pretty.
Debbie
Hi! Do you think ground flax seeds could be used in place of psyllium husk?
Hi Vanessa – ground flaxseed would work well to hold the loaf together, but it would not be quite as fluffy and tender as with psyllium, but it will work! I hope this helps.
This bread looks so amazing! I have two questions:
1.) What brand of all purpose gluten free flour did you use?
2.) Should I be using psyllium husk fiber, or psyllium husk powder?
Hi Lisa – thank you! All of the products I use in this recipe are listed right below the recipe card above! I use Bob’s Red Mill 1:1 and I use the powder. I hope this helps! 🙂
Is the 3 cups of water correct? It turned out extremely runny for me. I had to add a lot more flour.
Hi Lea – I’m so sorry to hear that! Do you mind me asking what gluten-free all purpose flour blend you used? I believe that may be the culprit here as the properties of those blends can vary a bit based upon the flours used in the blend. I’ve updated the notes to help others and again, so sorry you had this issue!
I’m so excited to try this! It really is the best of all worlds! Thank you for this wonderful recipe!
Thank you so much, Daniela! I hope you enjoy! 🙂
thank you for the bread recipe when i get all my flours lined up will make as many as the grand daughters can eat
My pleasure! I hope they enjoy.