Vegan / Savory Baked

Gluten-Free Vegan Bread Recipe

a loaf of gluten free vegan bread
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An easy, healthy, and delicious gluten-free vegan bread perfect as is, for sandwiches, toast, etc. It’s a family favorite and the BEST gluten-free vegan bread (in my opinion)!

rustic loaf of bread in silver tin

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!

This Gluten-Free Vegan Bread is:

  • Easy to make.

  • Super flavorful and delicious.

  • Holds together and slices well.

  • Wonderful on its own, as a sandwich, toast, you name it!

  • Gluten-free, vegan, dairy-free, soy-free, nut-free.

side angle rustic loaf of bread

Tips for making the best Gluten-Free Bread:

  • 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 an 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.

  • This bread stores best in an air tight container kept at room temperature for up to around 5 days.

top view of loaf of gluten free bread

How to use my favorite Gluten-Free Vegan Bread:

view of rustic loaf of bread with one slice in front


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 loaf of gluten free vegan bread

Gluten-Free Vegan Bread Recipe

An easy, healthy, and delicious gluten-free vegan bread perfect as is, for sandwiches, toast, etc. It’s a family favorite and the BEST gluten-free vegan bread (in my opinion)!
4.53 from 19 votes
Print Pin Rate
Course: Savory Baked, Sides, Vegan
Cuisine: Vegan
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 10 slices
Author: Kristen Wood


  • 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


  • 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!


Please see the 'Tips' section above in post for additional information.
Looking for a YEAST-FREE bread recipe? Check out this Gluten-Free Vegan Sandwich Bread Recipe


Serving: 1g | Calories: 135kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 216mg | Fiber: 2g | Sugar: 3g


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Bob's Red Mill All Purpose Gluten-Free Flour
Have you tried this recipe?Mention @moon.and.spoon.and.yum!

Your shares are greatly appreciated! XO.

About Author

Hi! I'm Kristen -- a mama, photographer, and recipe developer who calls Arizona home. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian dishes that are approachable for all. Everything you see here is infused with a bit of nature, magic and good health. XO.


  • Anna
    04/02/2020 at 6:35 AM

    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
      04/02/2020 at 6:55 PM

      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
    03/21/2020 at 9:14 PM

    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
      03/23/2020 at 12:08 AM

      I’m so happy to hear that. Thank you for sharing!

  • Elizabeth
    03/04/2020 at 4:58 PM

    It baked up ok! I’m glad It worked out. Thank you for sharing!

    • Kristen Wood
      03/04/2020 at 10:41 PM

      I’m so happy to hear that! Thank you for sharing. 🙂

  • Anonymous
    02/24/2020 at 6:24 PM

    I don’t usually comment but I gotta tell appreciate
    it for the post on this special one :D.

  • vasudha
    02/10/2020 at 7:47 PM

    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
      02/10/2020 at 10:46 PM

      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
    01/03/2020 at 10:03 PM

    Can you sub the garbanzo bean flour for oat?

    • Kristen Wood
      01/04/2020 at 9:48 AM

      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
        06/09/2020 at 9:09 PM

        5 stars
        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
          06/10/2020 at 1:42 AM

          Hi! I’m so happy to hear that. Thank you for sharing your experience!

          • Mariana van Wyk
            07/06/2020 at 7:20 AM

            5 stars
            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
            07/06/2020 at 10:12 AM

            Mariana – that makes me so happy to know! Thank you for taking the time to share. 🙂

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