Vegan Gluten Free Bread is available to purchase at stores, but why read labels when you can make it at home for half the price? This allergy-friendly homemade bread recipe is vegan, gluten-free, egg-free, and soy-free, too. It’s similar to a rustic Italian or French bread loaf in taste and appearance but works well as a simple sandwich loaf, too!
- Is There Such a Thing as Vegan Gluten Free Bread?
- How to Make Gluten Free Vegan Bread (Video)
- Is This Gluten Free Vegan Bread Recipe Healthy?
- Basic Ingredients and Simple Substitutions
- How to Make Easy Vegan Gluten Free Bread
- Baking Tips
- How to Store and Freeze
- Common Questions About This Vegan Gluten Free Bread Recipe
- Gluten Free Bread Recipes
Is There Such a Thing as Vegan Gluten Free Bread?
Yes! While there are some breads, like challah, that include eggs and milk, there are plenty of varieties that don’t include them at all, like this vegan gluten free bread recipe!
Tastier and more budget-friendly than store-bought options, this homemade bread uses minimal ingredients and is extremely versatile. You can use it to make sandwich bread, twist it for a fancy look, make rolls, and so much more!
This is sure to be a go-to yeast bread for our vegan and gluten-free readers. Did we mention it’s soy-free and nut-free, too? So, pretty much the perfect vegan gluten free bread recipe, yes?
Oh, and guess what? You can totally save the dough, and use it for flatbread, pizza crust, rolls, and all your other bread-based needs! We’ve tested this recipe over ten times. REALLY! And now that it is perfected, we’re ready to share it with you. Plus answer all the questions about making it that you might have. By the end of this post, you’ll be a bread-making pro!
How to Make Gluten Free Vegan Bread (Video)
Is This Gluten Free Vegan Bread Recipe Healthy?
Healthy looks different for everyone. However, as far as bread goes, we think this recipe is pretty darn good!
Unlike store-bought options that are often full of sugar, preservatives, and other undesirable ingredients, this homemade vegan bread uses just a handful of simple items and way less sugar. You get all the soft taste and subtle flavor you love and none of the junk you don’t!
Basic Ingredients and Simple Substitutions
We’re willing to bet that you already have most of what you need for this bread on hand. If not, it’s all super easy to find at your local grocery store! Here’s what you’ll need:
- Non-Dairy Milk – Any plain, unsweetened non-dairy milk such as almond milk, cashew milk, oat milk, or hemp milk can be used.
- Dry Active Yeast – If needed, instant yeast can be used instead, but you’ll still need to proof it due to the mixing method!
- Sugar – A small amount of plain granulated sugar helps sweeten the batter.
- Gluten-Free Flour – We use Bob’s Redmill gluten free all-purpose flour. However, it’s important to note that it does not contain xanthan gum, which impacts the rise of whatever you’re baking!
Ingredient Swap: If preferred, you can also make your own gluten-free flour blend. (See the recipe card below for details.)
- Light Olive Oil – Don’t replace this with extra virgin olive oil! The flavor will be too strong.
- Apple Cider Vinegar – This changes the pH level of the batter, contributing to a fluffy loaf and a tender crumb.
- Water – It might seem silly to list, but warm water is crucial to the success of your bread loaf!
- Baking Staples – Baking powder, xanthan gum, and salt combine to enhance the texture and flavor of the bread.
How to Make Easy Vegan Gluten Free Bread
If you’ve ever been too intimidated to attempt homemade bread, this recipe is the one for you! The dough does all the heavy lifting on its own. Then, all you have to do is pop it in the oven and enjoy. Here’s how it’s done:
- Proof the Yeast. Whisk the yeast, part of the milk, and sugar in a small bowl. Set it aside to bubble.
- Combine the Dry Ingredients. In a large mixing bowl or the bowl of a stand mixer, stir or sift the dry ingredients until smooth.
- Add the Wet Ingredients. Add the yeast mixture to the bowl of dry ingredients along with the oil and apple cider vinegar. Mix well. Then, add part of the water, and mix until a soft, sticky dough forms. It should look and feel similar to pizza dough!
Note: If the bread dough seems too dry, slowly mix in extra water as needed. Just be careful not to add too much! You shouldn’t need to add any more than ⅓ cup.
- Knead. Using a dough hook, knead the dough for 5 minutes at medium speed.
- Allow the Dough to Rise. Transfer the dough to a parchment paper-lined bread pan, using wet hands to spread it out evenly. Cover the pan with a cotton towel, and place it in a warm, dry place until the dough has doubled in size. This should take about 70-90 minutes, depending on your climate! See the tips below for troubleshooting help.
Pro-Tip: If preferred, you can allow the dough to rise in the mixing bowl, then transfer to prepared baking pan before baking.
- Score the Bread. Use a serrated knife to gently score the top of the loaf. Then, dust the top with more flour.
- Bake. Transfer the prepared loaf pan to a preheated oven, and bake until the bread has risen and is light golden brown.
- Cool. Set the bread aside to cool before slicing. Don’t skip this step!
- Enjoy! Slice, and serve it as toast with peanut butter or sunflower seed butter, as sandwich bread, or any way your heart desires.
Breading-Tip: Let the dough rise in a bowl, then once it has risen, lightly flour a clean surface and divide the dough into two logs, then twist them together to braid. Place this bread into a parchment lined 8×4 or 9×5 bread pan and bake. Note, this is optional and texture will vary once baked.
- Use a stand mixer. We highly recommend using a stand mixer to combine all the ingredients. The bread will not turn out as well if you do it all by hand!
- Use fresh ingredients. Double-check that all your ingredients, especially the baking powder, are fresh. This has a significant impact on the rise and flavor of the vegan gluten free bread.
- Use the right flour. It’s best to use an all-purpose gluten-free flour without any thickeners (xanthan gum or guar gum) and control the amount by adding it separately to the recipe. 1:1 gluten free baking flours do not work for this bread.
- Measure Correctly – Each brand of all-purpose gluten-free flour will weigh differently per cup, so be sure to measure the flour in grams versus cups.
- Keep a close eye on your oven. Depending on the flour you use, the climate, your elevation, and your particular oven, your bread may take more or less time to bake. So, be sure to keep a close eye on your oven, and be careful not to let it burn!
How to Store and Freeze
Go ahead and add this vegan gluten free bread recipe to your meal prep lineup for the week! In fact, while you’re at it, we recommend making a second batch to have on hand. Follow the tips below to keep it fresh.
- To Store: Transfer the bread to an airtight container, and store it at room temperature for up to 4 days.
- To Freeze: Transfer the entire loaf of sliced pieces to a freezer-safe container, and keep it frozen for up to 3 months.
Pro-Tip: If freezing slices, we recommend placing a piece of parchment paper between each piece of bread to prevent them from clumping together.
Common Questions About This Vegan Gluten Free Bread Recipe
Of course, be sure to read the ingredient list for any store-bought breads you buy. However, some brands that offer vegan and/or gluten-free bread options include Simple Kneads, Ezekiel, Angelic Bakehouse, Rudi’s, and Silver Hills Bakery.
For the best results, we recommend using an 8”x4” or 9”x5” bread pan.
We don’t recommend it. Unfortunately, the ingredients just don’t get combined as well, and you run the risk of overworking the dough.
We haven’t tested it, but if you do, please let us know how it goes!
No, oat flour will not work with this recipe, but it tastes great in our gluten-free oatmeal pumpkin bread!
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