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)!
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:
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Easy to make.
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Super flavorful and delicious.
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Holds together and slices well.
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Wonderful on its own, as a sandwich, toast, you name it!
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Gluten-free, vegan, dairy-free, soy-free, nut-free.
Tips for making the best Gluten-Free Bread:
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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.
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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.
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Be certain to let the dough sit for at least one hour in a dark and warm place while it rises for best results.
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This bread stores best in an air tight container kept at room temperature for up to around 5 days.
How to use my favorite Gluten-Free Vegan Bread:
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This bread works beautifully in a gluten-free strata like this one.
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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.
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It makes a great french toast like this vegan one.
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And it is delicious slathered with pesto, like this cheesy vegan walnut pesto or this beet and pumpkin seed pesto.
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 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
Equipment
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. ?