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The BEST Fluffy Gluten-Free Vegan Bread Recipe

Gluten-Free Vegan Bread

Okay, friend, gather 'round! Let's talk comfort food, the kind that warms you from the inside out and makes your kitchen smell utterly divine. I'm talking about bread, but not just any bread – we're diving headfirst into the world of gloriously fluffy, unbelievably tasty, Gluten-Free Vegan Bread. Now, I know what you might be thinking. "Gluten-free AND vegan? Can it really be good?" Oh, my friend, you're in for a treat!

My own journey with this recipe began because, well, let's just say my tummy has some…opinions about gluten. And as someone who adores a good slice of toast with avocado (who doesn't?!), I was determined to create a loaf that ticked all the boxes: satisfying the craving for bread, being completely gluten-free, and deliciously vegan. It took a few tries, a couple of "what the heck is THIS?" moments, but finally, I landed on this recipe. It's become a staple in our home, and I'm bursting at the seams to share it with you. So, grab your aprons, let's get baking!

Golden-brown, sliced gluten-free vegan bread on a wooden board, kitchen setting.

Recipe

Ingredients

  • 1 ½ Cups Warm Water (about 105-115°F) - This temperature is crucial to activate the yeast!
  • 2 Teaspoons Active Dry Yeast - We're after that glorious rise, baby!
  • 1 Tablespoon Sugar (any kind works!) - A little sweetness to feed the yeast.
  • 1 Tablespoon Psyllium Husk Powder - This is our secret weapon for that wonderful, bread-y texture without gluten!
  • 3 Tablespoons Olive Oil (or any neutral-tasting oil) - For moisture and richness.
  • 1 ½ Teaspoon Apple Cider Vinegar - This helps with the texture and rise. You'll need this for that beautiful flavor profile!
  • 2 Cups Gluten-Free All-Purpose Blend (make sure it has xanthan gum in it, or add ¾ teaspoon!) - Look for a good quality blend, it makes all the difference!
  • 1 Teaspoon Salt - Essential for flavor!
  • Optional: Toppings for your loaf - Think seeds, herbs, or flaky salt for a beautiful look and extra flavor!

Instructions

  1. Activate the Yeast: In a large mixing bowl, combine the warm water, yeast, and sugar. Give it a gentle stir and then let it sit for about 5-10 minutes, or until the mixture gets foamy. This is how we know the yeast is alive and ready to party! If it doesn't get foamy, you might need to try again with fresh yeast, friend.
  2. Add the Wet Ingredients: Next, pour in the olive oil and apple cider vinegar. Give it another gentle stir.
  3. The All-Important Psyllium Husk: Now's the time to add the psyllium husk powder. Mix it well into the wet ingredients. This part is a little strange looking, as the mixture gets surprisingly thick, but trust the process. Let it sit for about 5 minutes to allow it to thicken properly. This is what helps to bind the bread together!
  4. Introducing the Dry Ingredients: Now, add the gluten-free flour blend and salt. Mix the dry ingredients into the wet ones using a spatula or wooden spoon making sure to scrape the sides of the bowl. Be gentle, no need for strenuous arm workouts yet! Mix until a dough forms. It will be quite sticky, and that's totally normal for gluten free vegan dough.
  5. First Rise: Cover the bowl with a damp kitchen towel and let that dough rise in a warm place for about 60-90 minutes, or until it has nearly doubled in size. Pro Tip: a slightly warm oven with the light on is my favorite place for this stage.
  6. Prepare Your Baking Pan: While the dough is rising, grease a standard size loaf pan. You can also line the bottom with parchment paper for easier removal, if preferred.
  7. Shape the Dough: Once the dough is risen, give it a gentle punch down (don't be shy!) Then carefully transfer it to your prepared loaf pan.
  8. Second Rise: Loosely cover the loaf pan and let the dough rest again for another 30 minutes. This gives the loaf a bit more rise before baking.
  9. Preheat the Oven: Preheat your oven to 375°F (190°C).
  10. Bake: Once preheated, put the loaf in and bake for 45-55 minutes, or until the loaf is golden brown and sounds hollow when you tap the bottom. Keep an eye on it towards the end, every oven is different!
  11. Cool Down: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This is important, be patient! Cutting it prematurely is just asking for it to be a gummy mess!

Tips & Tricks

  • Make it Your Own: Feel free to add your favorite mix-ins! A handful of chopped nuts, some dried cranberries, sun dried tomato or some fresh herbs would all be lovely!
  • Seed it Up: Brush the top of the loaf with a bit of olive oil before the second rise, and sprinkle with your favorite seeds like sesame, poppy, or sunflower seeds.
  • Sweet or Savory: For a sweeter loaf, consider adding a tablespoon or two of maple syrup to the wet ingredients. For a more savory flavor, a teaspoon of dried Italian herbs is delicious!
  • Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze slices for longer storage. Just toast the slices from frozen and they'll taste freshly baked!
  • Ingredient Substitutions: If you don't have apple cider vinegar, white wine vinegar or lemon juice often work as substitutes. And, if you're not keen on olive oil, any other neutral-tasting oil like avocado oil or grapeseed oil can be used.
  • Don't Overmix: Overmixing gluten-free dough can lead to a dense loaf. So gentle is key!
  • Warm Spot: During the rising process provide a warm spot for the dough. This isn't a must, but will really reduce rising time and result in a lighter loaf.
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Recipe Card

Gluten-Free Vegan Bread

Prep Time: 20 Minutes
Rise Time: 90-120 Minutes
Bake Time: 45-55 minutes
Yields: 1 loaf

Ingredients:

  • 1 ½ Cups Warm Water (105-115°F)
  • 2 Teaspoons Active Dry Yeast
  • 1 Tablespoon Sugar
  • 1 Tablespoon Psyllium Husk Powder
  • 3 Tablespoons Olive Oil
  • 1 ½ Teaspoons Apple Cider Vinegar
  • 2 Cups Gluten-Free All-Purpose Blend (with xanthan gum)
  • 1 Teaspoon Salt

Instructions:

  1. Combine warm water, yeast, and sugar in a mixing bowl. Let sit for 5-10 minutes or until foamy.
  2. Stir in oil and vinegar.
  3. Add psyllium husk powder, mix, and let sit for 5 minutes until it thickens.
  4. Gradually mix in gluten free flour and salt until a sticky dough forms.
  5. Cover the bowl and allow to rise in a warm place for 60-90 minutes, or until doubled in size.
  6. Grease then line a loaf pan.
  7. Punch down dough and transfer to prepared pan.
  8. Cover and let rise again for 30 minutes.
  9. Preheat oven to 375°F (190°C).
  10. Bake for 45–55 minutes or until golden brown.
  11. Cool in the pan for 10 minutes before transferring to a wire rack to cool fully.

Product Recommendations

I truly hope you enjoy this recipe as much as we do at our house. Don't be afraid to get creative with flavors and toppings, and most importantly, enjoy the process! Happy baking, friend! Let me know in the comments how yours turns out!

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