Vegan bread is available to purchase at stores, but why read labels when you can make it at home for half the price?! This yeast bread recipe is vegan, gluten-free, and soy-free, too. Similar to a rustic Italian or French bread loaf in taste and appearance but you can make a simple sandwich bread loaf as well. Very versatile!
First of all… I’m about a day late, actually a week late, for posting this recipe. I totally meant to share it before easter but then LIFE happened. Thank you for giving me a little GRACE!
Second of all…..
Is there such a thing as vegan bread?
Well, of course there is! While there are some breads, like challah, that include eggs and milk, there are plenty of varieties that don’t include them.
This vegan bread dough is easy to make, uses minimal ingredients, and is really versatile. You can use this vegan gluten free bread recipe to make sandwich bread, twist it for a fancy look, or make rolls, etc.
This is sure to be a a go-to yeast bread for my vegan/gluten free readers. Soy free and nut free, too. So, pretty much the perfect vegan bread recipe, yes?
Oh and guess what? You can totally save the dough and use it for flatbread, pizza crust, rolls, etc. Ya’ll I tested this vegan bread recipe 10x!! REALLY! And now that it is perfected, I’m ready to share it with you. Plus answer all the questions about making it that you might have.
Speaking of questions….
What kind of yeast do I use to make a vegan bread recipe?
Here are the facts. If you don’t bake very often, yeast can be sort of confusing. Look at the shelf at the grocery store; there are SO many different types! As a result, some are better for baking pizza dough and others are best for bread. It gets even more confusing when you realize that there are actually just three types of yeast. Allow me to explain…
TYPES OF YEAST
There are three types of yeast; two are dry yeast and then there is cake yeast, which is a wet yeast. We’ll discuss that another day. Let’s focus on the types of dry yeast you can use to make vegan bread.
- Regular (Active Dry) Yeast
- Instant Yeast – Other names for this include quick-rise, rapid-rise, and bread machine yeast,
You can use either type of yeast to bake bread with, but each type has advantages.
Baking with active dry yeast often requires two proofing sessions, meaning, the yeast has to be activated (proofed) and then again when the bread (or whatever you’re making with the yeast) rises before baking. Personally, I like to let the bread rise right in the pan and skip second rise, going straight to baking.
Also, active yeast has a longer shelf life than instant yeast; well over a year if you keep it refrigerated. This is the yeast I used (and prefer) for this vegan bread recipe and the bread has lasted me a good while in the fridge! LOVE IT!
Instant yeast is what many baker’s choose, simply because it’s quicker to make things with. If you make vegan bread with instant yeast, it only requires a single rise (no proofing necessary). As a result, you get to enjoy that warm bread sooner!
Bob’s Red Mill has a great brand of instant yeast, and an all-purpose gluten free flour that I like, too.
WHAT YOU NEED for an EASY Vegan Dough Bread RECIPE
- Gluten Free All purpose Flour (Note – the 1:1 flours do not work)
- Honey or Maple Syrup or Raw Sugar
- Active Dry Yeast
- Baking Powder/Xanthan gum
- Apple Cider Vinegar or Lemon
That’s it! Then you just proof the yeast, mix, let is chill, let it rise, roll and bake. Really, it’s SO MUCH easier than it sounds. It’s all about a quick mix and then letting the yeast do it’s thing. Ya know?
Depending on your type of gluten free all purpose flour, you might need more liquid (warm milk or water). The dough should be soft/elastic. If it’s hard like play-dough (which totally happened to me before) then add more liquid.
Tips for gluten free and vegan bread baking with yeast bread!
Don’t worry, these are in the recipe notes as well!
- For helping dough rise –> Place rising dough in oven with light on (oven off). After it has risen, preheat oven and bake.
- Tip for handling sticky dough (Thanks Sarena) – Skip the kneading by hand. Knead in the stand mixer with dough hook, then place the dough straight into the pan. Cover and let is rise in warm place. Then bake!
- A Gluten Free All Purpose flour without thickeners works best! You will be adding in a thickener to help with give the bread texture and softness. If you add in too much xanthan gum or guar gum, the bread will be too hard.
Does this recipe work in a bread machine?
I’m not sure, but it’s totally worth trying! And let me know if you do, mmm k?
Can I used the vegan dough for other baked goods flatbread pizza crust?
YES YOU CAN! Score! I just tried this dough when making flatbread pizza. Similar to making farintina flatbread (aka socca), I rolled the dough out and baked in a skillet. No “knead” to let the dough rise. Haha, get it? Also, this dough works well for bread sticks and rolls.
How to Make Gluten Free Vegan Bread (Video)
And lastly, do you have to braid the bread? Absolutely not, but it is fun and easy and pretty! This vegan bread bakes up just as lovely in loaf form. We’ve shared this vegan bread recipe several ways in stories and IGTV, but I will be updating it soon with an easier version! Stay tuned!
And lastly, the printable recipe! YAY!
*For those looking for the original with oat flour, here is PDF to print if off*Print
Easy Homemade Vegan Bread (Gluten-Free and Soy-Free)
- Total Time: 2 hours 40 minutes
- Yield: 8–10 1x
This yeast bread recipe is vegan, gluten-free, and soy-free, too. Similar to a rustic Italian or French bread loaf in taste and appearance but you can make a simple sandwich bread loaf as well. Very versatile!
*Updated 5/3/2020 – See notes for previous versions
- ⅔ cup warm water (95F to 105F for proofing)
- 3 teaspoons sugar or honey
- 3 teaspoons dry active yeast
- 3 cups Bob’s Redmill gluten free all-purpose flour (does not contain xanthan gum or other gums) * see notes for tips
- 1 Tablespoon baking powder (make sure it’s not expired)
- 3 teaspoons xanthan gum
- 1 ½ teaspoons fine kosher salt
- 2 Tablespoons olive oil
- 1 Tablespoon apple cider vinegar
- ½ to ⅔ cup warm water + extra as needed *Note* Adjust water amount depending on flour. The consistency should be somewhat sticky but not runny. The more water, the softer the bread.
- Proof Yeast – Place active dry yeast in ⅔ cup warm water (95F -105F) and mix with sugar. Let it sit for 5 minutes. It should start to bubble. Set aside.
- In a large mixing bowl or stand mixer bowl, whisk/sift together the flour, baking powder, xanthan gum and salt. Add the yeast mixture, oil and vinegar to the dry ingredients and mix well. Add ½ cup warm water until a soft sticky dough forms, similar to pizza dough. If the dough seems too dry (depending on the brand of flour), mix in extra water only as needed (2 Tablespoons to ⅓ cup should be enough).
- Knead the dough for 5 minutes in the stand mixer with a dough hook.
- If the dough is sticky, that’s ok! Place the dough straight into a parchment lined 8×4 or 9×5 bread pan. Spread dough in the pan with wet hands.
- Cover the pan with a cotton towel and place in a warm place until the dough has doubled in size or about 70 to 90 minutes. It may take longer if the environment is cold or too dry. (See notes for tips.)
- After the dough has risen, gently score the top with a serrated knife, dust with flour and bake in a preheated oven at 350°F for 35 to 55 minutes (internal temperature needs to reach 210F to 212F). If desired, brush the loaf with 1 Tablespoon melted vegan butter 10 minutes before done.
- Let bread cool on the counter for 10 to 15 minutes before slicing it.
- Store in an airtight container on the countertop for up to 4 days or freeze for up to 3 months.
Baking Tips – Use a stand mixer to whisk and mix all the ingredients.
Gluten Free Flour – It’s best to use an all-purpose gluten free flour without any thickeners (xanthan gum or guar gum) as we want to control the amount by adding it separately to the recipe. Each brand of all-purpose gluten free flour will bake different. Play with ingredients! 1:1 gluten free flours do not work in this recipe.
Braided Bread – Let the dough rise in a bowl, then once it has risen, lightly flour a clean surface and divide dough into two logs, then twist together to braid. Place this bread bread into a parchment lined 8×4 or 9×5 bread pan and bake. Note, this is optional and texture will vary once baked.
Original Recipe – For those looking for the original vegan bread with oat flour, here is PDF to print if off
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Category: bread
- Method: baking
- Cuisine: american
- Serving Size:
- Calories: 165
- Sugar: 1.7 g
- Sodium: 369 mg
- Fat: 2.6 g
- Saturated Fat: 0.4 g
- Carbohydrates: 32.1 g
- Fiber: 2.4 g
- Protein: 3.6 g
- Cholesterol: 0 mg
Keywords: vegan bread, gluten free bread, homemade, healthy, yeast bread, easy homemade bread, gluten free, vegan
Feel free to brush the bread with the extra oil or vegan butter once it is done (before serving) to make the crust a bit softer and to make it smell amazing!
Phew! Okay ya’ll, thanks for coming to break and bake vegan bread with me! Let me know if you make this or if you have ANY questions. I have answers!!!
Cheers to getting back to basics in the kitchen!
Is the serving information for one piece of bread or two?
Sammi (Cotter Crunch Test Kitchen)
Hi Christi! Good question! The nutrition details are per slice with the loaf being cut into 8-10 slices.
How is Honey is vegan???🤔🤔🤔
You can use sugar as vegan option. It should be in the blog/recipe card. Yes?
HI DO WE HAVE TO USE VINEGAR?
It helps give the bread it’s rise. Can you use lemon juice?
Hello! I’m very excited to try your recipe. I’m getting some of the ingredients I’m missing this morning. Ki do have a question about the salt before I start though. Can I dial the salt back a bit? Say 1/2-1 teaspoon? Or will if mess up the bread?
Mel, salt plays an important role in the fermenting process for yeast bread dough. By reducing the salt, the yeast will rise too quickly, creating less structure, less flavor, and less color in the bread. King Arthur Flour has a great post about this, which you can read here: https://www.kingarthurbaking.com/blog/2020/07/29/why-is-salt-important-in-yeast-bread
Thank you so much for the prompt reply. I will use the amount if salt listed then read the article you posted.
I don’t know what I did wrong I found the recipe in the video to a T. The bread came out hard and falling apart. I use brand new baking powder I use the gluten-free flour you recommended. Any recommendations I’m trying to make gluten-free vegan bread for my daughter and I and I’ve tried numerous recipes and it always comes out like a rock
Oh no! Did you overmix? That could be it. Did you use bob’s redmill all purpose then add in xanthan gum? Sifting flours together? Did you proof your yeast? If so, did it rise? What temperature did you cook it to? Sorry for all the questions, just making sure I get all the info right to help remedy this!
I want to make your bread. I am don’t see anything that is an egg replacer. What will make it rise and not be a hard lump. Also can I put it on a baking sheet fir a rustic loaf?
The egg replacer is the xanthan gum in combination of apple cider vinegar/baking powder. What brand of flour do you happen to be using?
Hi! Can I use almond flour as the base in this recipe?
Hi Raksh. Almond flour doesn’t work well on its own in yeast breads because it doesn’t have enough structure to hold up against the weight of the loaf. But it does work great for quick breads. You might want to make this cinnamon almond flour quick bread!
Can I modify this to make the dough in a bread machine?
I haven’t tried it in a bread machine. Not sure it would work, but let me know if you give it a whirl!
I’m trying to make gluten free vegan challah(egg bread) and it wont rise enough. Do you have any suggestions of what I could add to help it be fluffy and rise more?It is just to dense using the recipes on the back of the gluten free flours.
Are you trying to make it with this recipe?
Bob’s redmill has a vegan challah recipe, it’s on GF though. https://www.bobsredmill.com/recipes/how-to-make/challah-bread/ You could try with their gluten free AP flour. If your bread isn’t rising, it could mean your environment is too cold/dry, the yeast is too old or has gone bad, or expired baking powder/soda.
Absolutely gorgeous bread, thank you so much
You’re welcome! Thanks!
I can’t wait to try making this bread. We seems to be running some gluten sensitivity in the family (no allergies), so I came across your recipe. Some of us are sensitive to eggs, rice, oats, corn… so it’s tricky to find a recipe or even a flour that avoids these ingredients. Thank you very much for sharing. Would it be possible to make it in a bread maker? Thank you.
Hi Zdenka! Unfortunately I don’t think it would work in a bread maker. But I could be wrong. Let me know if you try it!
I have never made bread before. I found this recipe, and I am so excited because I love bread- but need it to be vegan and gluten free. I have been waiting for about 2 hours now for it to rise (I left it out on the kitchen counter, then put it in the laundry room and now a warm oven) and still nothing…unless I am expecting it to rise more than it should…and I also didn’t mark it, so I am not sure if it has or not. However, the process has been very soothing, and if it doesn’t turn out properly I am going to try it again tomorrow with completely precision and focus.
Hi Sarah! What type of flour did you use? Did you activate the yeast? Happy to help!
Terrific and so easy. I did add 2 t instant coffee, 2 T unsweetened cocoa, and 1 T of “Everything but the bagel without salt” to the dough for a faux rye bread. Thanks for the great recipe. Can’t wait to try the basic recipe with other variations.
wonderful! So glad it worked out Jackie!
this is the best bread recipe and i have tried so many with no success.
i covered it with a wet towel in a really warm place (the oven) and it did rise properly and it tastes great.
I’m so glad it worked well for you! Thanks for feedback
Great recipe! I have made it yesterday and everyone in my family totally loved it! Thanks for sharing.
Thanks, Alice! So glad to get your feedback!
I am so excited! This is the first gluten free yeast bread without eggs that has turned out for me (other recipes I tried I could never get to turn out not gooey in the middle). Thank you so much for developing this recipe, I will use it all the time!
Yaaayyy!! You’re welcome! So glad it turned out well for you!
In my house my family has no xanthan gun, so I was wondering if I could use agar agar powder instead, and if it’ll impact the bread in a bad way.
That’s a good question! I have tried it with psyllium powder but not agar agar. Not sure it would work. But if anything, you could make it and it it doesn’t rise, it makes a great pizza dough. 😉
I have a question, I have tried this recipe twice and both times it has risen really fast (20-30 minutes) and then the center caves in while baking. I thought I might have added too much baking powder the first time, but I was very careful the second time and it still happened. The flour blend I use is brown rice flour, oat flour and sorghum flour. Do you have any suggestions? My kiddos are gluten, dairy, soy and egg free so I would love to get this recipe to work! Thanks!
I haven’t tried this with homemade flour mix, just an all purpose flour. SPecifically bob’s redmill, which has chickpea flour, a high protein flour. You could be missing extra protein. What’s your combo? Do you have bob’s redmill in your store on via amazon?
Also, are you using active yeast or quick yeast? If anything, you could make it and if it doesn’t rise, it makes a great pizza dough. 😉
This bread is THE bread of our house. It’s amazing! We have multiple food allergies and this is the only bread recipe that we’ve been able to make work without wheat, eggs and milk. The texture is amazing and it tastes like bread. This sounds silly, but we’ve tried a lot of recipes and they never really tasted right. I didn’t have bread for two years until we made this recipe and the whole family fell in love with it. Even my non-allergy family members love it! Thank you, Lindsay, for your amazing recipe!
Oh wonderful! I am so glad. Did you use Bob’s Redmill flour?
The bread didn’t rise and it just tasted like yeast. I’m not sure what went wrong!
What flour did you use? And was that yeast activated prior? Is your environment warm? Happy to help remedy this.
Donna A Scordari
I used the flour you recommended, the temp in our house is around 79-80 degrees currently, and the yeast was fully activated.
Donna A Scordari
I just tried it again and had the same result… Granted, I don’t have a stand mixer and was doing my best to knead it by hand in spite of it being sticky. Is this the issue?
unfortunately I think that might be cause, a stand mixer with dough hook works best. You could make my naan bread if don’t have a stand mixer. It’s a flat bread. No yeast needed or stand mixer
Hello, thanks for sharing this recipe. My first time baking this bread and it failed. I used King Arthur muti-purpose flour + lemon juice (instead of vinegar) + 3tsp ground flax seed/6 tbsp water mix (instead of 3 tsp xanthum gum) + 3tbsp of instant yeast (mixed with 10tbsp of warm water). The baking powder/ instant yeast are both fresh and the flour doesn’t contain any xanthum gum. The yeast didn’t bubble, but since it was instant, I added the yeast mix to dry ingredient to mix. My dough was not sticky, but the flour rose ~1 inch after 40′ in oven, After ~45′ of baking, the bread was still not brown from outside. Not sure what went wrong?
H there! So sorry this happened. Unfortunately, I don’t think the bread will rise/bake evenly without active yeast and xanthan gum. Does King Arthur flour have any other binders? Happy to help remedy this!
I have now made this with success in my bread machine (gluten-free cycle)! Here are the alterations for this bread to work.
1. The bread machine instructions will insist that you put in the yeast last, unproofed. Ignore that. Proof the yeast, add to the liquids, put on the bottom of the baking container.
2. Increase the liquids a bit. This recipe calls for 2/3 cup water; I increased to 3/4 cup.
3. The final temperature may not be high enough— I ended up putting the bread, in its baking container, into my standard oven for another 15 minutes. I’m ok with that considering the machine did everything else.
Oh thank you Lynn! I’m so glad it worked out. I need to try it in the bread machine next. xxoo
How long do you bake the bread for?. I see preheat for 35- 50 min but not how long to bake it for.
Sorry for confusion, that should say then bake in a preheated oven at 350° for 35 to 55 minutes (internal temperature needs to reach 210-212)
I have an old bread machine with a g-f cycle, I thought I’d try out this recipe in it. I followed the bread machine directions, and didn’t proof the yeast…mistake. Also, it appears to need more liquid than usual. I’ll try again and report back.
I haven’t tried it in a bread machine yet. What brand of flour did you use?
I wanted you to know that I tried again, with Bob’s Red Mill all -purpose g-f flour, and it really worked much better. I got a good rise, the texture was nice, it browned, it tastes good. There’s a reason why you make recommendations!!!
Wonderful! I’m so glad it worked out for you Lynn! Thanks for the feedback.
Do I have to punch down and let rise again if braided? Should it rise twice anyway if using active dry yeast? It is unclear to me.
Since it’s not a true gluten bread, it doesn’t have to rise twice. If you want to try braiding it, braid then place in pan, cover and let it rise. Then bake. Does that make sense? Gluten free baking combined with vegan baking can be tricky. But hopefully this helps! Xxoo
Hello, can swap cornstarch for xanthan gum? thanks
Sadly, no. What brand of all purpose flour are You using?
I made this today and I would like to thank you for the recipe! I am trying out gluten free baked goods, and I am happy that I found your site. I can’t have oil so I subbed two TBSP of applesauce instead. My bread still rose, and tastes great! I also put aquafaba on the top of the loaf before baking instead of oil or vegan margarine. If I could have followed your original recipe I it probably would have been a 5 star bread.
Oh thank you for those substitute ideas! What flour did you use?
Lindsay Cotter I used a gluten free flour blend that I ordered from Nuts.com. It has a combo of garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour. I also don’t have a stand mixer so I kneaded by hand for a couple of minutes. The dough was pretty wet so I had to keep dipping my hands in flour!
Got it! Thank you for feedback!
Hello Lindsey, I made the vegan, gf, bread. It was very easy, but never browned. I brushed with olive oil instead of vegan butter, left it in the oven longer than suggested in the hopes if developing sone color. I am open to suggestions. Thank you!
It never browned on top? Did you get it to 210F? What brand of flour did you use?
Thank you for getting back to me! I didn’t use a thermometer, but it must have reached at least 210; it was in the oven far longer than called for by the recipe because I kept waiting for the bread to brown. I used King Arthur flour, simply because I had it on hand.
I suspect that I messed up something badly from the start because it didn’t rise properly either.
I will be trying this again. Instead of using an all purpose flour mix, is there a flour mix recipe that you recommend? I am likely to have the flours on hand as I do some sweet g-f vegan baking.
Did the king arthur flour have xanthan gum? That could of been it. I’m not sure of an exact flour mix. But I know my friend dana has another recipe worth trying with other flours. https://minimalistbaker.com/the-easiest-whole-grain-seeded-bread/
It didn’t. It was fairly straightforward: rice flour, tapioca flour. I’m not at home right now so I can’t go look, but I used it because it had no xanthan gum.
This was my VERY FIRST time trying yeast bread. Maybe I just need to try again! I’ll look at your friend’s recipe, see if it’s something I can make (nothing I’m allergic to).
Thank you! I’ll let you know if/when I have success.
I only have almond flour. Will this still work for this recipie?
Sadly, no. Can you have eggs? If so, try this almond flour bread! https://www.cottercrunch.com/cinnamon-almond-flour-bread-paleo/
Would this work with any grain-free flours? What would you recommend?
sadly, i don’t think it would. You could try cassava! Or my naan bread. I have a grain free bread recipe already but it has eggs. Can you have eggs?
Is it just me or did the bread taste SUPER yeasty?
My bread tasted more like a sourdough/french bread. What brand of yeast did you use?
I used Fleischmann’s Active Dry Yeast (Traditional)
Hmm I have only used bobs redmill or red star. That could be it! Maybe try less yeast or more sugar next time. Whatcha think?
This was delicious bread! We made it with King Arthur’s All Purpose Flour, ground oats (I ground them in a blender), and no xanthan gum. I let it rise overnight, then baked it early in the morning. This bread was delicious! The dough was a little crumbly, even with adding extra water, but still very workable.
The loaf was smaller than I would have wanted, so next time I will make a double recipe!
I would absolutely recommend!
Oh wonderful! Glad it turned out well for you. And love that you made your own oats! Thanks for feedback Katelyn.
Hi Lindsay, thank you SO much for this recipe. I just pulled my first loaf out of the oven and my whole family agreed that it is the best bread ever (even the gluten eaters!). This recipe will be on repeat in our house! Thank you, thank you, thank you!
I was able to use an all purpose GF flour blend that contains brown rice flour, sorghum flour, potato starch and arrowroot starch. I added 3 Tablespoons of honey to the recipe and it will make the most perfect toast at breakfast or sandwich bread.
Hi Mackenzie! Thank you for coming back to share your feedback with me! I’m so glad to hear that it was such a success with you and your family!
Hi there! I’ve tried this recipe with a gluten free flour mix (I’m in New Zealand and we can’t get bobs redmill products) but it hasn’t risen. The yeast definitely proofed so I’m guessing it’s the gluten free flour (it doesn’t have xantham gum in so do I added some in. Do you have any recommendations of gf flour mixed available in NZ that I could try??
sent you an email too! But here’s what I said.
I think it’s because it has maize versus bob’s has chickpea flour with more protein. HOw much xanthan gum did you add? I would bake it! See if it rises when baked but make sure it gets to 195F internal temperature. Keep me posted! It might be a little more dense but totally sliceable and you could toast. I’ll check for other flours for you!
What can I replace xanthan gum with as I have been sick with it.
What type/brand of Gluten free flour are you using?
Great taste and the crust was awesome. Unfortunately it turn a little mushy texture in the middle. Even with baking it 38 minutes. I don’t know what happened
Hi Kourtney! Did you check the internal temperature? Did it get to 195-200F? Sometimes it takes longer that 38 – 40 minutes depending on the oven. Hope that helps! Dough is still good though haha. 😉
Follow directions, look at the photos and hints and the bread will turn out great!
I so badly wanted to give a rave review, but I made the bread and it did not fully cook in the center. I did use Bob’s Red Mill Gluten Free 1 to 1 flour. I find it difficult to make bread and have much better luck with biscuits. Sadly! It was still edible, but unfortunately it was just okay and it was a lot of effort for the results. I’m sorry, but that was my experience!
Oh I am so sorry michelle! The 1:1 does not work for breads due to the protein and extra binders. It’s in the notes. I will try to make that more clear. bugger! Wish I could have helped.
PS did you check the inside temperature?
I thought I read it and was out of regular GF all purpose flour. I guess I didn’t realize that it was an absolute no. And I didn’t think to check the internal temperature. I just went back more carefully and did see that you wrote that! Ugh. I can remove my original post. It was my fault. 🙁
Oh no worries! It was easy to miss. I tried to go back and highlight it. I’m so sorry about that!
With COVID-19 making online shopping very popular, it was a little hard for me, but did find the flour your suggested. Thank you for clarifying where I went wrong. I will try the recipe again with the right Bob’s Red Mill Gluten Free All Purpose Flour (not 1:1). I will check to see if it has xanthan gum in it first. I look forward to it.
Please email or message me on IG if you need anything while you make it! Happy to help!
Thanks for the recipe! I’m not gluten free and don’t have gluten free flour but I like that its vegan and uses some oat flour. Can I use regular white flour to replace the gluten free flour?
Thank you, newly vegan, love bread.
Let me know if you try it Nathaniel!
Works perfectly for flatbreads! I used Doves Farm gf bread flour and added a little more water than the recipe calls for. They’re quite delicate when rolled out but INCREDIBLE! and super versatile when cooked. I’d love to leave a pic but I’m a Luddite and I cant see how it’s possible 😹
haha i love it! tag me on social media if you post it!
I know there are options but just pointing out honey is not vegan
Made this in humid weather came out a bit tough.
I will note that for others, yes. And what type of GF flour did you use? Was it bobs redmill? Sorry it was dry. It Should not be 😞
My second failed attempt at this bread… first time the dough did not rise whatsoever. I used your tips and got an amazing rise out of the dough the second time, only for it to shrivel down when baking… I’m starting to think bob’s 1 to 1 is not the way to go. Trying again this weekend with another blend. Fingers crossed!!!
I made this for the 15th time yesterday 😂. The 1:1 does not work because it has a different blend of flours and xanthan gum. Email me to comment when you have the flour blend. I am happy to walk you through it. The internal temperature is also key. Wish I could hand deliver 😔
Danyel C Gimeno
Hi there – I’ve just put together this recipe but a little confused about the amounts in the listed ingredients vs. the amounts mentioned in the instructions. Specifically the amount of warm water for the yeast, as well as the amount of honey for the development of the yeast. Can you please adjust?
Correcting now! Sorry the recipe did not update properly. I think it was poor wifi. YIKES! What did you put together? I am happy to help adjust!
I wanted this to work out SO bad for my multi-allergy family. My dough almost doubled in size in 50 min, but when I checked it at 70 min, it had sunk back down by an inch. It also wasn’t dough anymore, it was like it had started to bake already. I didn’t see much for bubbles when I proofed my yeast, and it was a brand new bag of Bob mills yeast.
To clarify, you start to warm the oven to 400, but after 1 min shut it off despite not getting to temp, but it will be warm for the dough to rise?
I also find your ingredient list confusing in comparison to your written instructions, but believe I followed it 100%.
I would appreciate any tips.
Oh no! So the yeast didn’t proof? I am going to rewrite the recipe so it makes more sense. I just tested it out again with egg replacer and that helped a lot. Happy to email instructions if you can give me exact ingredients you used. Same as recipe? I feel your pain! We will remedy this!
Oh that’s not good! So sorry! May I ask what brand of GF flour you used?
Hey, I’m having no luck w 1 for 1 flour so getting all purpose and trying again. Can I use milk in place of water? Usually makes the bread softer.
What internal temperature should center of bread be when fully baked?
And I’m going to try and proof them once and then roll out dough for cinnamon buns as well. Thx. Royce
I found that water worked better than milk for this bread. I have tried it with milk. Feel free to try it and let me know! I would make sure the bread is at 190F or so. I hope it goes well! What flour are you using?
Hi again! This is a follow up from my first question/ comment. I was able to find the ingredients of the Trader Joe’s gluten free flour I will be using:
Ingredients: “whole grain brown rice flour, potato starch, rice flour, tapioca flour”
It has no xanthum gum so I will be adding that.
Thanks for your help!
I would just let the bread rise in a warm place. I put it in the oven covered BEFORE preheating. Then once it rises 2x in size I preheat and bake. Does that make sense?
Makes sense. So I pretty much place an oven that is still OFF for it to rise. And once it rises, so I take it out and let the oven get to the right temp before placing back in? Sorry for all the questions, I’m new to this and gluten free vegan baking is very tricky. I also posted another comment with the ingredients of the flour I’ll be using, it’s right below my original comment. Could you advise on that as well? Thank you!!
just emailed you this….
Yes, that’s right! I am not sure about the flour. It seems like it would rise with that ingredient! Maybe add 1 tsp xanthan or so. If you have trouble, just email me! Or message me on Instagram! Happy to answer!
also, be sure to check out this IGTV for tips! https://www.instagram.com/tv/B5weXdxFqRN/
Hello!! I have had this recipe saved to my phone for many months now and am so nervous to try it. I suffer from many food allergies and so far this recipe seems the safest for me but I hope it turns out well. The all purpose gluten free flour I will use is from Trader Joe’s. Do you have a way of looking up the ingredients? It’s called Trader Joe’s gluten free all purpose flour. And I am allergic to oats so I would have to use all GF flour. Is the 5 minute kneading necessary? I have no machine so would have to do it by hand. And I’m a bit confused about the rise part. can I cover it and set aside on the kitchen counter OR do i have to preheat the oven, put it in and then take it back out only to return to the oven to bake?!? It said to preheat the over for 35-40 minutes? I’m confused with those parts. I’m not an avid bread maker so this is all very new to me. Any help is appreciated! Thank you!
Hi, How did you make the swirl on the bread ?
I split the dough into 2 balls. Then rolled them out in the shape of a sausage. Haha a big sausage. Then twisted them together. It doesn’t bake up as fluffy but it’s fun!
It would be helpful if you mentioned quantities of ingredients
Hi Yolanda! The measurements are listed in the recipe card. Can you see them?
I’m excited to try this recipe, but I just wanted a clarification on one part. Is there only one proofing when using the dry active yeast? I’m asking, because you mentioned that the dry active needs two. I’m a beginner with bread baking, and this is my first Gluten free attempt, so I’m being extra cautious. Thank you so much!
One proof and then one rise. I updated the post for ya! “Baking with active dry yeast often requires two proofing sessions, meaning, the bread (or whatever you’re making with the yeast) has to rise twice before baking. This just helps with the structure of bread. Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. More/Less air bubbles, fluff, etc. BUT here’s the deal, we’re working with gluten free flour, so 2 rises are really necessary. Personally, I like to let the bread rise right in the pan and skip second rise.” Does that make sense? Happy to help!
I’m in the UK and planning to make this this week. I can get Bobs red mill 1 – 1 flour here, but not Bobs all purpose. Do you think this will work? I can buy other brands of all purpose flour – what we call plain, but obviously don’t know if the grains and ratio are the same. Many thanks.
What gluten free AP flour do you have there? Can you send me ingredients? Thanks!
First attempt at this did not come out quite right. Where in the process should I chill the dough? I’m having a hard time figuring out! Thanks for posting this recipe. 🙂
You actually don’t need to chill the dough. You can put it straight in the bread pan to rise. What type of flour did you use? Happy to help remedy this!
Can you make this in a breadmaker?
I’m not sure, but it’s totally worth trying! And please let me know if you do Christina. 🙂
I was SO looking forward to this. I adapted it for the bread machine, as I’ve been successfully using the gluten free cycle. I knew we were in trouble at the beginning of the rising cycle as it was WAY TOO THICK and heavy for even regular bread, especially g-f, which needs to be much wetter than regular bread. There is too much oat flour in this, and it ended up like a brick. I used King Arthur 1 to 1, which is very similar to Bob’s Red mill (I usually use half of each if I have it), and has xanthan gum. Like a brick, but nice flavor. Going back to my regular recipe which I’ve added and changed successfully. You need to have at least 2-3 cups of regular flour as the oat flour is heavier. I grind my own and have used it in my recipe for 1/2 cup of total successfully. Going to try for 3/4 this time.
Thanks for the feedback Michelle! So the second time in the bread machine worked? We just updated the recipe (a tiny bit) again today. It should be easier to follow without the bread machine but definitely keep us posted on how yours turn out!
Can I use almond flour instead of gluten free flour?
Sadly, no. Are you looking for paleo bread without eggs?
Looks so good! Can I refrigerate the dough before letting it rise and then let it rise and bake the next day? I don’t have enough time to do it in one day.
Hi tess! I haven’t tried that yet. Possibly! Let me know if you try it.
My 3 year old can’t have chickpeas, so that limits the kinds of GF Flour we can use. Is there another type or brand of you recommend without any kind of peas or pea protein in it? Thank you!
You could try using bob’s redmill millet flour. We love their bread recipe here https://www.bobsredmill.com/recipes/how-to-make/soft-gluten-free-sandwich-bread/. Or, can you have eggs?
Thanks for the response. My little one can’t have gluten, dairy, eggs and quite a few other things. I’ll try the millet recipe you recommended with the egg substitute. Thank you again
You’re welcome, Anna! Just let me know if I can be of further assistance.
How long does the bread last and does it need refrigeration? It looks beautiful and yummy 🙂
I froze the loaf and then reheated when we wanted it with a soup. It should be fine in the fridge for up to a week no prob!
I like the look of your recipes. Have you any suggestions of alternatives to xanthan gum? I am intolerant to that as well as gluten and soya.
Thank you, Heather! Try psyllium husk powder. Or you can skip it, but that might effect texture. Alternatively, you might want to check out www.bobsredmill.com for xanthan gum substitutes.
Thanks for sharing this recipe. I have a bread maker and tried twice already with these Gluten Free bread mixes and both times it only rose half way and was not baked throughout. I have now decided to try your recipe instead and I am eager to make it work! 🙂
Anyhow, can you please provide the Metric version of the ingredients list so I can be as accurate as possible?
Hi there! What mixes have you tried in the bread maker? Have they been gluten free and vegan? Which flour mix do you want to try with this recipe? Happy to help, just need a few more details!
Delicious bread, worked on the first attempt but didn’t rise that we’ll probably because it was gluten free. But it’s still the best bread I have made, thank you
Did you chill the batter? I’m finding some people don’t have luck with rising if they chill it, while others do. But glad it tasted great!
This is the best bread ever! This is the first time I’ve ever made bread, and it turned out delicious. My husband said it’s the best thing I’ve ever made (and I do a lot of GF and vegan baking/cooking). I made it exactly as the recipe says, with Bob’s GF APF, and added 1/4 cup honey. I mixed and kneaded the dough by hand. Couldn’t be happier with the results. Thank you!!!
Ahh, this makes me so happy! I am glad you all liked it. Thank you so much!
Hi Lindsay, this bread looks wonderful! Can’t wait to try it. Just wondering if ‘King Arthur gluten free measure for measure’ flour would work with this recipe? Thanks
Hi Michael! Can you check to see if that flour has xanthan gum or a protein based flour added, like chickpea?
Hi Lindsay, yes it does have Zanthan Gum… The other ingredients are Rice flower, whole grain brown rice powder, whole sorghum flour, tapioca starch, potato starch & cellulose.
We haven’t tested it, but if you try it, let us know how it goes. One note, I would not chill the batter. Maybe see if it rises in the oven on it’s own.
Thanks for responding, Lindsay. I’ll let you know how it goes. ?
Have you tried this recipe in a bread maker? Can’t wait to try it!
I haven’t! not sure it would work due to no eggs, but worth a shot!
I could cry. I followed the recipe to an exact science except I used Bob’s 1:1 gluten-free flour instead of the bob’s GF all-purpose flour. It turned out like a cinderblock. My son has a rare esophageal disease and his dr has him on a top 6 allergy free elimination diet. He is so jonesin’ for a sunbutter and jelly sandwich for school tomorrow. The yeast was active, I used a thermometer for the water temp and I used a bread hook. I set the timer for each step. Once I put the dough in the fridge for the 30 min, things went downhill. It was too dry to knead…I also read elsewhere gluten free bread doesn’t require kneading? The 400 degrees preheated oven and then popping this in seemed to harden the dough like a brick rather than prompt rising. It never rose after 90 min. Rather than pitch it, I put it in a bread pan and baked it…it looked the very same 35 min later. It’s like dried out playdough. 🙁
Lori I am so sorry! I promise we will remedy this.
One thing I do know is that the 1:1 flour doesn’t work as well because of the flour combo. Stay tuned! Also, I am happy to send you some Millet flour to make Millet bread. Bobs redmill has a recipe we use a lot for buns and they make great sandwich buns!
Ugh I just saw this and also used Bob’s 1 to 1. It was hard to begin with even after adding more water. Who knows if it will rise?
Keep me posted! If it doesn’t rise, you can make breadsticks. Haha I’ve done that before! or you roll it out and make dough for pizza/flatbread, etc.
Hey, i’m Intolerant to wheat can I just you oat flour?
I recommend using gluten free all purpose flour in combination. Have you tried Bob’s redmill GF flour? It’s wheat free.
unshine Coast Spa
Oh man! This look so delicious. Saving and pinning this post. I can’t wait to try this. Thank so much for sharing.
Christina m Phillips
I’m not sure what I always do wrong, but it won’t rise so I’m attempting to use a little more of the yeast?
Christina m Phillips
Also, I used the bob red mills all purpose gluten free flour. Exactly the one you have in the pic and added the Xantham Gum per directions you provided. The yeast I used is the Fleischmann’s active dry yeast. It just didn’t double in size like I thought it would. Hoping somehow I can fix it.
Did you proof the yeast just in case? Is it baking now? Did you use oat flour? Happy to help remedy this! Sorry it’s nit working out
Christina m Phillips
Yes, I proofed the yeast. I actually just set it in the oven right now as we speak. I used the oat flour and bobs red mill just like suggested in the recipe. I’m looking forward to it. I can always make gluten-free biscottis! ha ha ha. Id really like for the bread to come out though
Okay keep me posted! I’m going to retest with that yeast.
Bob's Red Mill
Hi Christina. How did the last round turn out? Did you get a better rise our of the bread?
Hi I would like to eat gluten free bread. I never bake bread so this is going to be a new experience. Why is there a Tbl baking powder if you use yeast Shirley
I’m in the UK. I made this bread with Dove’s gluten free bread flour , dried quick GF yeast, water and added a few seeds for taste. It did not rise. Edible but only just. Did I proof the yeast too soon? I did it before Id gathered all the ingredients and it was flowing out of the container. Did I use too little water? I also had no oat flour so I ground GF oats. Should the dough have been stickier. Also I converted your US oven temperatures to gas 4 and 5.
I really want this to work as my husband wont eat my normal bread as it has egg in it. Please email me.
Oh darn! Did the GF flour have xanthan gum? Or a protein like chickpea flour? I don’t think ground oats will work. The dough should be sticky, kind of like pizza dough. Send me a link to your gf flour, I’ll look into it! I would also try using all multipurpose flour and skip the oats if you can’t find oat flour.
After baking it twice and failing, I am officially giving up and buying the super expensive gluten free vegan bread. The first time it failed, I was sure it was my fault, the second time I followed the recipe exactly except for the flour brand (namaste). I ended up baking the bread for over 60 mins and it was still doughy inside. I am not sure what I am missing but I give up.
Oh I’m so sorry to hear! To be honest, it truly depends on the flour. Did you use a multi purpose with xanthan gum already added? What flour mix is namaste made from? Was your yeast expired? Was it instant yeast or quick yeast? I want to help you believe in this recipe ?
Bob's Red Mill
Rebekka, don’t give up! This is a great recipe. Namaste is definitely different from our GF All Purpose Flour. Namaste has xanthan gum in it already and if you added more to the recipe, you will definitely get gummy results. Gluten free baking can be intimidating, but it’s definitely doable and we are here to help you. Please feel free to reach out to me, Sarena, at [email protected] I’m happy to help with any specific questions you have.
Bob’s Red Mill, I would LOVE to see you offer an organic gluten free (and soy free) flour. It would solve all of my baking problems.
Lindsay, I’ve been eyeing your recipe for a while now, but I’m literally to scared to try it. Everything I’ve done so far gluten-free just crumbles (oh man, the apple strudel was the worst!)… I want to able to eat a vegan GF sandwich like a normal person. Does your visually-mouthwatering bread stay together? ? Could I replace raw sugar with Stevia?
I totally understand Ursa! I am not sure Stevia would work with activating the yeast, but you could add it later and buy instant yeast so you don’t need sugar. Does your bread need to be vegan or can you have eggs? I have some other paleo sandwich bread recipes that would work or I can suggest some vegan bread brands you can buy on amazon. Let me know! Happy to help!
So grateful for your response. Sadly, it needs to be vegan and GF and sugar free (health reasons, otherwise I wouldn’t complicate). Funny thing, I just started working on your recipe ? I’ll let you know how it works out with the Stevia/Erythriol mix.
Keep me posted! Email me if needed!!
Me again 😀 So yeah, the sugar alternative definitely didn’t work (had to redo the yeast mix with the real deal), BUT the bread came out absolutely delish! And it didn’t crumble! ? I cannot thank you enough for sharing this recipe, Lindsay – super grateful ? Since I don’t eat it on a daily basis, I sliced it up and put it in the freezer, so I can easily defrost a slice or two whenever the craving arise.
Ours would not rise we followed the recipe exactly we made it twice please tell us what we are doing wrong.
Hi Audrey. Sorry to hear that! What yeast did you use? Brand wise? Was is active before you added it to the batter? What GF flour did you use? Happy to help remedy this!
Bob's Red Mill
Hi Audrey. There are so many things to look for when your bread won’t rise. Here are a few we would start with.
1) Did you use the same yeast for both trials?
2) Was your yeast fully activated before adding it to the flour mixture?
3) Did your bread have enough liquid? Sometimes gluten free breads need a little extra liquid to help the bread expand.
4) Was the room temperature warm enough for the yeast to be fully active?
Let us know if any of these apply. If not, we are happy to help in more detail. You can email me, Sarena, at [email protected] anytime.
Is it possible to use water instead of the dairy-free milk?
Sure! The taste might be a little different, but same texture.
The recipes seems quite doable and I am going to try it this weekend !
When baking the bread what is the oven temperature supposed to be at 350* Centigrade ? Or Fahrenheit?
Please specify …..
350 F . Let me know if you try it ??
Does this bread freeze well? So many gluten free breads turn into dry dust after being frozen…
It does! I actually wrapped one loaf in foil and placed in freezer, sliced already. Then I heat in oven again when ready. Let me know if you try it!
This was so good! I will definitely be making this again. I missed the tip about if it is a little like playdough to just add more water but it still turned out so good and I will remember next time 🙂
Glad it still worked out! I froze a batch or later too. Totally works. Let me know if you try it again Sarah!
Thank you so much for the tips! They are really helpful!
My pleasure! I’m glad you found them helpful:)
Love that everyone can enjoy this bread!
Same here! Gluten eaters won’t even know the difference ?
Really delicious especially when slathered with vegan butter!
Mmm agreed ?
This sounds like it doesn’t take long to make! Can’t wait to try this vegan bread, I know my family will love it! If I don’t use the lemon juice, is it test well?
You just need an acid. Lemon juice or apple cider vinegar are great. Do you have any other vinegar or citrus?
I love making bread, and I can’t wait to make this!
Sarah | Well and Full
This bread looks absolutely incredible! I would love a thick slice of this for my morning toast 🙂
This bread is perfect, soft in the middle but crusty on the outside!
Thank you Tanya!
The braid, the oat flour, the texture! There’s SO much to love about this bread!!
There’s so much to love you YOU!! Thanks friend❤️
Everything about this post makes me smile! Love that this bread can be used to make pizza crust and is so much better for you. Yum!
Ahh that makes me so happy! Thank you thank you❤️
Hi! I don’t see where the first rise is described in this updated 11/3 recipe. I have my dough chilling now but then what? Straight to the pan to rise and bake? No bowl rise? Help!!
Sorry about that. You don’t need to chill the dough. It’s just an option if it’s too sticky. You could put it in the bread pan and let it rise in the pan in oven (or another warm place/covered). Once it rises in the pan, you bake. Does that make sense? Keep me posted!
So there is only one rise? The rise in the warm oven? Thanks!
*Trying this again after a fail using Bob’s 1 to 1 (oops).
Also, how much should it rise? I’m not seeing much of a rise? Maybe like 1/8-1/4 of an inch? I used Fleischman’s active dry yeast, it seemed to proof fine. Used Bob’s all purpose as well. Followed all directions… thanks!!
How long has it been rising? IT should rise a a least an inch or so.
This bread look so delicious! I love that texture – perfect for sandwiches!
Oh thank you friend! yes, totally a sandwich bread. so hearty!
I was so excited to try this recipe! Sadly my dough didn’t rise in the warm oven. When I proofed the yeast, it was all bubbly, so I’m not sure what happened!
Oh no! Did you use bob’s redmill flour? Did you chill batter before?
I did both! Is there some trick? I’ve never baked bread like this before. I baked mine, and it came out dry and crumbly. If it wasn’t wet enough, would it still rise?
I had the same problem. It doesn’t say anything about chilling in the video or recipe, does it? I didn’t chill it before rising, is that what I did wrong? It’s really warm here but also pretty dry. That could have been the problem perhaps. Also, I thought I added enough water, but the dough was definitely dryer looking than yours, so maybe I needed more water.
You don’t need to chill it. That was an option for those who saw my IGTV. sorry for the confusion. Did your bread rise? What flour blend/brand did you use? Happy to help!
You’re ALWAYS granted grace – hang in there. I’m tempted to make a bad joke about this being the best thing since sliced bread… but it is bread… I’ll stop here 😉
Thank you friend! That means a lot. <3 Hope you had a great easter!