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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..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 a 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, 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 lightly covered (I like to wrap in a tea towel or place 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
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
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!
16 Comments
Josh Liebling
09/07/2020 at 12:34 PMHi 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!
Kristen Wood
09/08/2020 at 1:06 AMHi 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!
Josh Liebling
09/08/2020 at 3:59 AMThank you, Kristen! I will try again and report back!
Debbie
06/21/2020 at 11:46 AMI 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??
Kristen Wood
06/21/2020 at 11:02 PMHi 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
Debbie
06/23/2020 at 9:25 AMThanks 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
Vanessa
04/23/2020 at 3:48 PMHi! Do you think ground flax seeds could be used in place of psyllium husk?
Kristen Wood
04/23/2020 at 4:41 PMHi 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.
Lisa
04/22/2020 at 3:48 PMThis 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?
Kristen Wood
04/22/2020 at 4:13 PMHi 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! 🙂
Lea
04/16/2020 at 5:33 AMIs the 3 cups of water correct? It turned out extremely runny for me. I had to add a lot more flour.
Kristen Wood
04/17/2020 at 1:04 PMHi 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!
Daniela
02/25/2020 at 7:20 PMI’m so excited to try this! It really is the best of all worlds! Thank you for this wonderful recipe!
Kristen Wood
02/26/2020 at 1:16 AMThank you so much, Daniela! I hope you enjoy! 🙂
jeffrey m anderson
02/25/2020 at 8:10 AMthank you for the bread recipe when i get all my flours lined up will make as many as the grand daughters can eat
Kristen Wood
02/26/2020 at 1:15 AMMy pleasure! I hope they enjoy.