If you’re searching for a reliable gluten free vegan bread recipe that actually slices well and tastes like real bread, you’re in the right place. This loaf is made with chickpea flour, brown rice flour, ground flaxseed, and yeast for structure and flavor, with no eggs or dairy required.
5-Stars From Our Readers
“Thank you for getting back to me so quickly. The only modification we made was to use maple syrup instead of molasses. But… this bread is …. FABULOUS!!!!!!!! My fault we who eats gluten free vegan all the time couldn’t believe it was gluten free vegan and the rest of us loved it too! Thank you so much for this amazing recipe!!!!”
— Jennifer
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A Note From Kristen
This was the very first recipe I ever shared on MOON and spoon and yum, and it has held up beautifully over the years. I wanted a gluten free vegan bread that felt hearty and sliceable without being dense or gummy. The combination of chickpea flour, brown rice flour, and flax creates structure while keeping the loaf tender. It also just tastes great, which can be hard to come by in gluten-free land. It’s one I still make when I want something simple and dependable. Enjoy!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
Kristen’s Top Tips
- Be certain that your yeast is activated and very frothy at the ten-minute mark before using. If there isn’t a reaction and it does not proof (become frothy) then begin the first step of the recipe again.
- If you would prefer, you can use one egg instead of the flax seeds for very similar results. Simply omit the flax and add the egg when you add the oil.
- Be certain to let the dough sit for at least one hour in a dark and warm place while it rises for best results.
Serving Ideas
- This gluten free vegan bread works beautifully in a savory gluten-free breakfast strata layered with vegetables and herbs.
- It’s sturdy enough for sandwiches, especially stacked with a hearty rice and lentil veggie burger or a smoky BBQ chickpea burger for a satisfying plant-based meal.
- Thick slices also make excellent vegan French toast, soaking up cinnamon and vanilla without becoming soggy.
- Spread it generously with cheesy vegan walnut pesto or vibrant beet and pumpkin seed pesto for an easy lunch or snack.
- It’s also perfect for avocado toast, brushed with olive oil and toasted until crisp, or simply enjoyed warm with a pat of regular or plant-based butter.
Storage Tip
This bread stores best in an air tight container kept at room temperature for up to around 5 days. Any longer, then I recommend freezing it!
Freezer Instructions
To freeze this bread, store individual slices in freezer-safe bags or containers for up to 4 months. To use, thaw the bread slices at room temperature.
Can I make this bread without yeast?
This is a yeast-centered recipe, however, you can try omitting the yeast and replacing it with 1 teaspoon of baking powder instead. The texture and flavor will be slightly different, but it will still make a decent bread.
More Gluten-Free Bread Recipes You Might Enjoy
Gluten Free Vegan Bread with Chickpea and Brown Rice Flour
Ingredients
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon maple syrup or honey if not vegan
- 1 cup chickpea aka garbanzo bean flour
- 1 cup brown rice flour
- 1 cup all purpose gluten free flour blend with or without xanthan gum
- 3 teaspoons ground flax seed
- 1 teaspoon salt
- 1 tablespoon coconut sugar or any granulated sugar
- 1 teaspoon crushed fresh rosemary optional
- 1 teaspoon garlic powder optional
- 1 tablespoon coconut oil melted
Method
- Add the yeast to one cup of warm water. Add honey, mix, and let sit for 10 minutes or until the yeast mixture is frothy.
- In a large mixing bowl, combine the flour, flax seed, salt, sugar & optional spices. Mix well.
- Add the oil & the yeast mixture to the dry ingredients.
- Add the remaining 1/2 cup of warm water. Mix until you have a sticky dough.
- Grease your loaf pan & dust it with some flour. Transfer your dough into your loaf pan. Cover with a damp towel and keep in a warm place for about 1 hour or until it doubles in size.
- Preheat the oven to 400° F.
- Bake the bread for 35 minutes, or until golden brown & firm.
- Remove from the oven, let sit in loaf pan for 10 minutes & then transfer onto a cooling rack.
- Allow to cool completely before slicing.
- Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
what size pan did you use?
A standard 8 1/2 x 4 1/2 works well for this recipe. I hope this helps!
Hi!
Do you think I could use this dough to make a shape on a cookie sheet before baking (a dragon, to be exact). Do you think it would hold its shape or just spread out on the sheet?
Thanks!!
Hi! Yes, it can be used to make dragon bread. You will just want to flour your hands and the baking sheet prior to handling the dough and shaping it. This bread will also work and already has fruit if you prefer: https://moonandspoonandyum.com/gluten-free-barmbrack/. I hope this helps!
This bread was delicious and I love the protein from the garbanzo beans! It was so fluffy and exactly what I was looking for. It was perfect for a snack with peanut butter!
Thank you for providing a gluten free version. The recipe was so easy to follow.
I love that this is vegan and gluten free!! Thanks so much for the recipe!
Oh yum! Such a wonderful homemade gluten-free bread! I love all the tips you provided to help make it perfect.
This gluten-free bread is the best vegan option I’ve found! Perfect for when I’m craving sandwiches or toast.
Lovely recipe! I subbed some of the flours – I used almond flour, oat flour and gf all purpose – and left out the coconut sugar. It turned out great! It didn’t get quite the same rise as yours got in the photos, but it’s still delicious and really good toasted with avocado! I will for sure be making this again and again. thank you!
I’m so happy to hear that! Thank you for sharing. 🙂
This bread was amazing and I am in the middle of making it again. Just checking if the flaxseeds are meant to be 3Tablespoon or 3tsp as written?
I’m so happy to hear that! Thank you for sharing! It is 3 teaspoons but thank you for bringing that to my attention as that is the same as 1 tablespoon and I should probably change it to 1T! 🙂
Question: we are really excited to try this but how sticky should the dough be after you add the last half cup of water. Our dough right now is rather soupy. Should we add more flour?
Hi! The dough should be sticky but still hold some shape— certainly not soupy! Have you made any modifications to the recipe? If it is soupy, I would add some more flour, 1 tablespoon at a time until it holds some shape when mixed but is sticky to touch. I hope this helps!
Thank you for getting back to me so quickly. The only modification we made was to use maple syrup instead of molasses. But… this bread is …. FABULOUS!!!!!!!! My fault we who eats gluten free vegan all the time couldn’t believe it was gluten free vegan and the rest of us loved it too! Thank you so much for this amazing recipe!!!!
That should say my daughter (not my fault). We did end up adding a little bit of extra flour. But as you can see we are extremely pleased.
Oh, I’m so happy to hear this! Thank you so much for taking the time to share. 🙂
I tried the recipe but it just didn’t turn out good. The taste was just too strong. Did I do something wrong?
Hi Anna – I’m sorry to hear that. This is usually a recipe that people comment on about how much they *love* the flavor haha, so first I would ask if you made any substitutions at all? Thanks!
I made this today and it was quite good! It had a really nice flavor and was quite simple to make. I added two teaspoons of nutritional yeast to mine and that made it even more delicious!
I’m so happy to hear that. Thank you for sharing!
It baked up ok! I’m glad It worked out. Thank you for sharing!
I’m so happy to hear that! Thank you for sharing. 🙂
This recipe looks great!
Do you think I could sub the chixkpea flour and brown rice flour for just extra GF plain flour?
Thanks! 🙂
Hi Ella – thank you! Yes, that should work just fine! 🙂
I don’t usually comment but I gotta tell appreciate
it for the post on this special one :D.
Thank you!
Hello,
I came across your website today and simply fall in love with your recipes.
do you also have a recipe for gluten free all purpose flour or you simply buy the store based one?
Hi! Thank you so much! I do not have a recipe that I’ve shared, but I love to use the All Purpose Gluten Free Flour Blend from Bob’s Red Mill (the one with the red label). Sometimes I mix my own and when I do, I like to use brown rice flour, tapioca starch and sorghum flour. I hope this helps! 🙂
Can you sub the garbanzo bean flour for oat?
Hi, Susan – I haven’t tested it so I can’t say 100% that it won’t work, but I do think in this case it would work just fine. If you try it, I would love to hear about it! 🙂
Thank you for the recipe. I substituted Garbanzo flour with GF oat flour and baked this bread. It came out very well. I also subed sugar with another tblspn of maple syrup but reduced the water to 1 1/4. It turned out very well.
Hi! I’m so happy to hear that. Thank you for sharing your experience!
This is an excellant glutenfree recipe. A HUGE SUCCESS the first time. I have been baking with another recipe, make no mistake, it still is a keeper BUT I do prefer yeast to baking powder. Thanks for sharing this recipe. Being a Coeliac…celiac as some say…is not easy.
Mariana – that makes me so happy to know! Thank you for taking the time to share. ?