The tenderness of a traditional loaf of bread with the taste that will have everyone asking you for the recipe! AND, this bread is gluten free, nut free, gum free and vegan too!
Good gluten-free vegan bread can be difficult to find, especially when you have additional dietary restrictions, not to mention the hefty price tag that's usually attached to it! So a great alternative is to make your own bread at home!
How to Make Gluten Free Vegan Bread
Let's look at this bread recipe step by step:
1. The ingredients: they need to be at room temperature! This is super important for a successful, nicely risen loaf. Cold ingredients do not work well in gluten free baking. Warmth adds height and volume - two very important qualities in baking.
2. Proofing the yeast: See that lovely cup of foamy yeast? That's a nicely proofed yeast. Proof yours beforehand by adding it to the cup of warm water, mixed with some sugar. Set it aside while getting the rest of the recipe ready.
3. Secret for mixing: use a stand mixer for combining them! It makes the job so easy. Just mix the dry ingredients in one bowl, mix the wet ingredients in the bowl of stand mixer and then add the flour to the wet. Turn on the mixer for 3 minutes and it's done!
4. Pan size: my favorite pans are these by Norpro. The is ideal and the grooved design encourages the batter to 'climb' up the walls of the pan. Coat the pan with some oil and dust it with flour and it's ready to go.
One of the challenges to mimic with a vegan recipe, particularly a gluten free vegan bread are the eggs.
Using binders in gluten free vegan bread
Binders are the 'glue' that helps hold everything together in recipes. Eggs are some of the most common, but they aren't the only option. In this gluten free vegan bread, we've used chia seeds and psyllium husk powder as the binders.
Chia seeds mixed with warm water create a gel that acts just like an egg. While it won't work in all recipes, for example, this English muffin recipe will not bake up those golden muffins with an egg substitute - it positively HAS to be eggs. But, this vegan bread is another story.
Psyllium husk powder makes this bread complete. It doesn't take much - just 1 Tablespoon, but it packs a powerful punch and elevates this bread to 'bakery status'. Seriously, I would expect to find this in a bakery.
But wait, quick reader question... can vegans eat all kinds of gluten free bread?
Unfortunately, the answer is not quite. They are not one in the same. Just because something is gluten free doesn't automatically mean it's vegan and vice versa.
As an example, check out this gluten free white bread recipe. It's gluten free because it doesn't have any gluten containing products in it. But it's not vegan because it has eggs in it.
And now for this delicious gluten free vegan bread! If you enjoy this recipe, would you mind giving it a rating? We'd really appreciate it!
Recipe
Gluten-Free Vegan Bread: Nut Free & Gum Free
Ingredients
- 2 tablespoons active dry yeast
- 1-½ cups warm water about 110 degrees F
- 1 cup brown rice flour
- ½ cup white rice flour
- ½ cup sorghum flour
- ½ cup tapioca starch
- ½ cup sweet rice flour
- 1 tablespoon psyllium husk powder
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons granulated sugar divided
- 2 teaspoons apple cider or white vinegar
- ¼ cup olive oil
Egg substitute:
- 1 Tbsp. ground chia seeds
- 3 Tbsp. warm water
Instructions
- Prepare an 8” x 4.5” bread pan with olive oil and sprinkle it with tapioca flour. Set aside.
- In a 2 cup measuring cup, prepare the yeast by stirring 1 tablespoon of sugar into the warm water until dissolved. Add the yeast and stir. Allow it to sit for about 10 minutes to make sure that the yeast is activating.
- In a small bowl, prepare the egg substitute by combining the chia seeds and water. Set aside until the mixture gels. Set aside.
- Meanwhile, in a medium bowl, mix together the flours, tapioca starch, psyllium, baking powder, salt, and remaining 3 tablespoons of sugar.
- In the bowl of a stand mixer, add the yeast mixture and egg substitute. Mix the wet ingredients together until they are combined and then add the dry ingredients. Beat on high for about three minutes until everything is well-mixed. You should have a thick batter when you are finished.
- Pour the mixture into the bread pan and smooth the top. Place it in a warm spot to rise until it is about 50 percent larger, about 30 minutes.
- Preheat the oven to 375 F. Bake the loaf for 30 – 35 minutes or until golden brown on top.
- Remove the pan from the oven and allow it to cool on a rack for 5 minutes before turning the loaf out and allowing it to cool completely.
Notes
- Use room temperature ingredients
- Allow your yeast to proof for 10 minutes
- Use an 8" x 4.5" size pan
Nutrition
Originally posted 2/28/2014
While you're here, check out these helpful tips on gluten free baking:
- Alternatives to Xanthan Gum and Guar Gum in Gluten Free Baking
- How to Substitute Xanthan Gum in Recipes
- What's the Difference Between Potato Starch and Potato Flour
And these recipes would be a great compliment this gluten free vegan bread:
- Gluten Free Pumpernickel Bread
- How to Make the Best Gluten Free Cornbread
- Gluten Free Dairy Free Dinner Rolls
Want to see more recipes like this? Join our Gluten Free Bread community today! Enter your email below!
Neha
Hi. What if I omit the baking powder? Will it affect the overall texture? I understand that the use of vinegar is to activate the baking powder. Thanks.
C.J. Brady
Hi Neha,
Thanks for asking - it will affect it. Baking powder is a necessary ingredient here.
Hope that helps!
renae
Hello.I was wondering what size loaf was used? Thank you for gluten free AND vegan recipes.It's quite difficult when gf baking relies so much on eggs all the time! Hope to hear from you soon.Thank you 🙂
connie
Psyllium Husk?
Ann Black
Hi I would like to try this recipe can you adapt this to bread maker and how as I want to stop using gums if possible
Christine
Hi Ann,
Thanks for asking. I have not tested this recipe in a bread machine, so I don't have a good recommendation, but this is a great one specifically for the bread machine: https://zestforbaking.com/gluten-free-bread-sandwich-bread-bread-machine
Hope that helps!
Christine
Cynthia
This recipe looks great. I can't tolerate sorghum flour. What can I replace it with? Also does the recipe work well with an egg instead of chia seeds?
Christine
Hi Cynthia,
Thanks! So here's a chart with some common substitutes for flours - https://zestforbaking.com/guide-to-gluten-free-flour-substitutes. Teff, millet or buckwheat would be the closest subs for it. And then yes, a regular egg would work great!
Hope that helps!
~Christine
Cynthia
Thank you!
Deb Collins
Hello,
I am interested in trying your bread recipe. However, I am sensitive to Psyllium Husk. Are you aware of any substitutes that would work instead? Or, I wonder if it can just be left out of the recipe?
Thanks for your advice as I try to navigate through this world with sensitivities to food!
Sincerely,
Deb~
Christine
Hi Deb,
Thanks for asking - so yes, basically reversing this article here https://zestforbaking.com/make-substitutions-xanthan-gum-baking... use 1 tsp. of xanthan gum to replace the psyllium husk powder.
~Christine
HF
I’m new to GF baking and so far, this bread has had the best consistency. It was easy to make and turned out perfectly. My family loved it. (We’re vegan also). Thank you!!
Christine
Hi!
So happy to hear it - glad everyone enjoyed it!
~Christine
Michele
I recently made this gluten free vegan bread with much success. It was delicious! Thank you so much for posting it. I added flax meal instead of the psyllium husk and it worked out great. This is going to be my go-to bread for every day. You are a master and I appreciate all the work and explanations on your site in general.
Christine
Hi Michele,
Sorry for the delay here, but thank you so much for the amazing review! So glad you enjoyed it and the modification is a great tip 🙂
~Christine
Catherine
Can I just use more white rice flour instead of sweet rice flour?
Christine
Hi Catherine,
Thanks for asking - sweet rice flour has a super sticky property to it that helps with the texture. I haven't tested the recipe without it so I'm not certain how the results would be - if you try it, I'd love to hear about it though!
~Christine
Kim Young
2 Tablespoons of yeast is substantially more than other recipes, does it make for a higher rising, more airy texture?
Christine
Hi Kim,
I know it seems like a lot but it's needed in this recipe - and yes, you're right - much lighter texture (to make up for the lack of eggs!)
~Christine
Julie
If using eggs, how many?
Christine
Hi Julie,
So you'd use 1. But if you don't need it to be vegan, this recipe is really good https://zestforbaking.com/amazing-gluten-free-white-bread-without-xanthan-gum
Hope that helps!
Christine
Shelly
Hi. It the bread tirned out gummy. What did I do wrong?
Shelly E
Christine
Hi Shelly,
Oh no - so let's see, did you bake the full time? And at that oven temperature? Did you make any substitutions, if so what? This will help me figure out what could be the issue.
Thanks for asking -
Christine
Sheetal Dabhade
Hi Christine,
Thank you for the wonderful recipe for Vegan Bread. I am trying to prepare the bread, I am taking white rice flour in place of brown as well as sweet rice flour (so that becomes total 2 cups of rice flour). However the batter seems to be very dry, can I add some more water to it? And what should be the consistency of the batter ?
Appreciate your response for the same 🙂
Regards,
Sheetal Dabhade
+919049998170
Christine
Hi Sheetal,
Thanks for asking, so did you use the tapioca starch and sorghum flour? Those are also essential ingredients 🙂
The batter shouldn't be dry it's more like thick batter though.
Let me know.
Christine
Shamani Nair
Is there a video Christine? That way we can see what the consistency of batter should be. Thanks for coming up with such recipe.
Shamani
Christine
Hi Shamani,
Thanks for asking, so I don't have a video on this particular recipe, but the consistency of the batter is just like the picture where the pan is sitting next to it. It's like thick cake batter, definitely not anything you could knead, but not runny-thin either. You should be able to take a scoop of batter from the bowl and it should stay on the spoon or spatula and not drip off.
I'm sorry, I hope this helps though.
Christine