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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!
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.
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.
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!
- 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.
- 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).
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!
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 Bread Recipe
- 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.