Savory Baked / Vegan

Gluten-Free Vegan Sandwich Bread Recipe (Yeast-Free, Nut-Free, Oil-Free)

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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!

a loaf of white vegan bread

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!

a hand holding a loaf of vegan gluten free white bread

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.
a loaf of gluten free sandwich bread resting a on a wire cooling rack
a cut loaf of bread on pink backdrop next to purple gauxe cloth

What Ingredients are Needed to Make Gluten-Free Vegan Sandwich Bread?

gluten free bread on cooling rack next to knife
a hand holding a fresh loaf of vegan gluten free bread

Top Tips for Making White Vegan Gluten-Free Yeast-Free Nut-Free Sandwich Bread


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!

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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.


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.


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.


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.

a cut loaf of white vegan bread
a hand holding a gluten free vegan peanut butter and jelly sandwich

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

a cut loaf of gluten free bread on pale pink backdrop
cut pieces of gluten free bread slathered with peanut butter and jelly open faced
a cut loaf of vegan gluten free bread next to purple table runner

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

a side shot of gluten free vegan yeast free bread

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 and stores exceptionally well!
4.39 from 18 votes
Print Pin Rate
Course: Appetizers, Sides, Vegan
Cuisine: American, Gluten-Free, Vegan
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 10 slices
Author: Kristen Wood


  • 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


  • 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!


Water: I’ve had a few people try this recipe and share feedback that the amount of water seemed to be a bit much. 3 cups works well with the gluten-free all purpose blends I use, and I’ve had some feedback that it is the perfect amount for others as well, but 2 cups seems to work better for some of the blends others have tested. To remedy this, I advise starting out with 2 cups of water and adding more as needed until you have a batter slightly thicker than pancake batter.
Please see the TIPS section above in post for more valuable information.


Serving: 1slice | Calories: 115kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Sodium: 492mg | Potassium: 5mg | Fiber: 3g | Sugar: 2g | Vitamin C: 1mg | Calcium: 210mg | Iron: 2mg
Have you tried this recipe?Please Rate + Comment Below!
About Author

Hi! I'm Kristen -- a mama, photographer, recipe developer and author of The Vegetarian Family Cookbook. I enjoy sharing both wildly creative and ridiculously practical vegetarian recipes that are approachable for all. Everything you see here is infused with a bit of nature, magic and good health. XO.


  • Debbie Young
    11/27/2020 at 1:25 PM

    I made vegan stuffing with this loaf. Cubed it and dried in oven. Worked perfect!!

    • Kristen Wood
      11/27/2020 at 1:43 PM

      I’m so happy to hear that! That’s a great idea. Thank you for sharing. 🙂

  • Josh Liebling
    09/07/2020 at 12:34 PM

    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!

    • Kristen Wood
      09/08/2020 at 1:06 AM

      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!

      • Josh Liebling
        09/08/2020 at 3:59 AM

        Thank you, Kristen! I will try again and report back!

  • Debbie
    06/21/2020 at 11:46 AM

    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??

    • Kristen Wood
      06/21/2020 at 11:02 PM

      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!


      • Debbie
        06/23/2020 at 9:25 AM

        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.


  • Vanessa
    04/23/2020 at 3:48 PM

    Hi! Do you think ground flax seeds could be used in place of psyllium husk?

    • Kristen Wood
      04/23/2020 at 4:41 PM

      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.

  • Lisa
    04/22/2020 at 3:48 PM

    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?

    • Kristen Wood
      04/22/2020 at 4:13 PM

      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! 🙂

  • Lea
    04/16/2020 at 5:33 AM

    Is 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 PM

      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!

  • Daniela
    02/25/2020 at 7:20 PM

    I’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 AM

      Thank you so much, Daniela! I hope you enjoy! 🙂

  • jeffrey m anderson
    02/25/2020 at 8:10 AM

    thank 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 AM

      My pleasure! I hope they enjoy.


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