This homemade gluten free vegan bread recipe is eggless, dairy-free, wheat-free, soy-free and super easy to make. Let's learn how to make GF bread below!
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For my first offering, I would like to share with you one of my staples...
This delightful bread is very much like gluten-full counterparts, and I find it is a great accompaniment to meals, as well as a great sandwich maker. It truly is the BEST gluten-free bread!
Why This Recipe Works
- Easy to make.
- Minimal prep time.
- Super flavorful and delicious.
- Has a satisfying texture.
- Holds together and slices well.
- Wonderful on its own, as a sandwich, toast, you name it!
- Gluten-free, wheat-free, egg-free, vegan, dairy-free, soy-free, nut-free.
Ingredient Notes
Active Dry Yeast: This adds both flavor and texture to this gluten free bread. Yeast is responsible for the bread rising and growing in size and developing that quintessential bread texture.
Liquid Sweetener: You can use maple syrup, or if not vegan, honey for this part of the recipe. In a pinch, granulated sweetener will work as a suitable replacement.
Chickpea (Garbanzo Bean) Flour: This legume-based gluten free flour adds protein, fiber and nutrients to this recipe, as well as a slightly nutty flavor profile and delightfully moist texture.
Brown Rice Flour: Brown rice flour is a wonderful gluten-free staple flour, so to speak. It adds texture similar to conventional flours and is very easy to work with.
All Purpose Gluten Free Flour: You can use an all purpose gluten free flour blend with or without xanthan gum. The flours used in a blend help add well-rounded texture and neutral flavor to balance out the other flours used. Look for a blend that contains at least one starch, like tapioca starch.
Ground Flaxseeds: Ground flaxseed adds binding power in this recipe and act as a suitable egg replacement. If you are sensitive to or do not have flaxseeds on hand, you can omit (though the bread will be a tad crumblier) or replace with 1 teaspoon psyllium husk powder or 3 teaspoons of chia seeds. If not vegan, you can use one regular egg to replace the flaxseeds as well.
Granulated Sugar: This adds ever so slightly a hint of sweetness, not uncommon in sandwich breads. It also contributes to the nice golden crust this bread forms. You can use coconut sugar, cane sugar, brown sugar - whatever you have on hand.
Coconut Oil: This contributes some moisture to the recipe, but if you are on an oil-free diet, simply omit! Alternatively, you can use avocado oil, olive oil, sunflower oil or any oil you favor in this bread.
Rosemary: Completely optional! This just adds a nice savory flavor profile.
Garlic Powder: Again, optional! It just simply tastes good in this bread.
How to Make Gluten Free Vegan Bread?
- Preheat the oven.
- Activate the yeast by combining sweetener, warm water and yeast. Stir well. Let sit for 10 minutes, or until frothy.
- Combine dry ingredients in a mixing bowl. Mix well with a spatula.
- Combine wet ingredients in a large bowl and whisk well.
- Add wet ingredients to dry ingredients.
- Mix until you have a sticky dough.
- Grease a loaf pan and dust it with flour (alternatively, you can line it with parchment paper).
- Transfer bread dough to prepared loaf pan, cover with a damp towel and place in warm and dark place to rise until doubled in size (about 1 hour).
- Bake for 35 minutes, or until golden and firm.
- Let cool completely (preferably on a cooling rack) before slicing, serving and enjoying!
Expert 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 Tips
- This gluten free bread recipe works beautifully in a gluten-free strata like this one.
- It also makes for a great sandwich especially when paired with a veggie burger like this rice and lentil one or this bbq chickpea one.
- It makes a great french toast like this vegan one.
- And it is delicious slathered with pesto, like this cheesy vegan walnut pesto or this beet and pumpkin seed pesto.
- It's also wonderful simply served with a pat of butter (regular or plant based).
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, et the bread thaw at room temperature.
Frequently Asked Questions
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. Otherwise, you can also try my Yeast-Free Gluten-Free Vegan Sandwich Bread Recipe.
More Gluten-Free Bread Recipes
Gluten Free Vegan Banana Bread
📖 Recipe
Gluten-Free Vegan Bread Recipe
Ingredients
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon honey or maple syrup, for vegan option
- 1 cup chickpea garbanzo bean flour
- 1 cup brown rice flour
- 1 cup all purpose gluten free flour blend
- 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
Instructions
- 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
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Victoria Holsclaw says
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!!
Kristen Wood says
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!
Kathryn says
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!
Mirlene says
Thank you for providing a gluten free version. The recipe was so easy to follow.
Toni says
I love that this is vegan and gluten free!! Thanks so much for the recipe!
Tara says
Oh yum! Such a wonderful homemade gluten-free bread! I love all the tips you provided to help make it perfect.
Sharon says
This gluten-free bread is the best vegan option I've found! Perfect for when I'm craving sandwiches or toast.
Madeline says
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!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Lisa says
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?
Kristen Wood says
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! 🙂
Jennifer R Terrasa says
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?
Kristen Wood says
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!
Jennifer R Terrasa says
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 R Terrasa says
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.
Kristen Wood says
Oh, I'm so happy to hear this! Thank you so much for taking the time to share. 🙂
Anna says
I tried the recipe but it just didn’t turn out good. The taste was just too strong. Did I do something wrong?
Kristen Wood says
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!
Maxine Teleki-Avery says
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!
Kristen Wood says
I'm so happy to hear that. Thank you for sharing!
Elizabeth says
It baked up ok! I’m glad It worked out. Thank you for sharing!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Ella says
This recipe looks great!
Do you think I could sub the chixkpea flour and brown rice flour for just extra GF plain flour?
Thanks! 🙂
Kristen Wood says
Hi Ella - thank you! Yes, that should work just fine! 🙂
Anonymous says
I don't usually comment but I gotta tell appreciate
it for the post on this special one :D.
Kristen Wood says
Thank you!
vasudha says
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?
Kristen Wood says
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! 🙂
Susan Caparelli says
Can you sub the garbanzo bean flour for oat?
Kristen Wood says
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! 🙂
Subhashini says
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.
Kristen Wood says
Hi! I'm so happy to hear that. Thank you for sharing your experience!
Mariana van Wyk says
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.
Kristen Wood says
Mariana – that makes me so happy to know! Thank you for taking the time to share. ?