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The Ultimate Soft & Chewy Gluten-Free Vegan Bread (Easy Recipe!)

The Magic of This Gluten-Free Vegan Loaf

Okay, let's dive into this! I'm so excited to share this recipe with you because it's a bit of a miracle worker in my kitchen. It's for a delightfully soft, chewy, and utterly satisfying gluten-free vegan bread - and honestly, it tastes like it's been made with secret magic. I know, I know, gluten-free *and* vegan bread can sometimes get a bad rap being, well, a little too dense or dry. But trust me, this one is a game-changer. I stumbled across this technique a few months ago while experimenting with all sorts of alternative flours, and I've been making it at least once a week ever since. The smell alone is enough to make any morning ten times better. My kitchen smells of warm comfort and I promise, yours will too!

This bread isn't just about dietary needs – it's truly about flavor and texture. It's perfect for those with gluten sensitivities or anyone who wants to reduce dairy and eggs while still enjoying incredible bread. The best part? It's surprisingly simple to make! So let's get to it, shall we?

Gluten-free vegan bread slices with melting butter on a wooden board, alongside soup or salad.

Gluten-Free Vegan Bread

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Yields: 1 loaf

Ingredients

  • 1 ½ cups (190g) gluten-free all-purpose flour blend *I prefer one with a mix of rice, tapioca, and sorghum, something like Bob's Red Mill 1-to-1 Baking Flour works great*.
  • ½ cup (60g) almond flour, *this adds a lovely nutty flavor and wonderful texture, but you can also sub it with more gluten free all-purpose flour for a nut-free option*.
  • ½ cup (60g) tapioca starch, *essential for that chewy goodness!*
  • 2 teaspoons psyllium husk powder, *this is our secret weapon to help create that amazing bread-like texture, it is crucial, please don't skip it.*
  • 1 tablespoon baking powder, *for the lift!*
  • 1 teaspoon salt, *enhances the flavor.*
  • 1 teaspoon apple cider vinegar, *helps with activation.*
  • 1 ½ cups (360ml) warm water *not hot, just comfortably warm, like a bath for a baby.*
  • ¼ cup (60ml) neutral-flavored vegetable oil, *like avocado oil or sunflower oil, for added moisture.*
  • 1 tablespoon maple syrup or agave nectar, *just a touch for flavor. It's optional, you may use other liquid sweetener though.*

Instructions

  1. Preheat and Prep: Begin by preheating your oven to 375°F (190°C). Then, lightly grease a standard loaf pan. I often find using parchment paper to line it can work wonders if you happen to have some, it makes removal a breeze.
  2. Dry Ingredients Combined: In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour (or sub), tapioca starch, psyllium husk powder, baking powder, and salt. Make sure everything is properly incorporated, there should be no lumps on the bottom. This is crucial for even mixing down the line.
  3. Wet Ingredients Combined: In a separate bowl, whisk together the warm water, apple cider vinegar, oil, and maple syrup (or your sweetener of choice). A whisk helps to make sure that everything is properly emulsified.
  4. The Dance of the Wet into Dry: Pour the wet ingredients into the bowl with the dry ingredients. Now, here's where things can go wrong so pay close attention; use a rubber spatula to mix the wet and dry ingredients together. This part is not meant to be a long mixing process, you literally need to mix until everything is just combined, no long kneads and beating. Do not overmix the dough. It will come together into a thick, almost dough-like batter – it should feel tacky, not completely wet.
  5. Into the Pan it Goes: Pour the batter into the prepared loaf pan. Use the spatula to even out the top, if needed. This is very thick batter, I often pat gently to make sure all corners are covered.
  6. Rest and Bake: Let the batter sit for about ten minutes, undisturbed. This allows the psyllium husk to work its magic and properly hydrate the mix. After resting, place your loaf pan in the center rack of the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, simply cover it with aluminum foil for the remaining baking time.
  7. Cool Down: Allow the bread to cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely. This is vital! Resist the urge to slice into a still-warm loaf, you'll be rewarded for your patience, believe me on this.

Tips & Tricks for Gluten-Free Vegan Bread Perfection

Now that you've got the basic recipe down, here are some secret sauce, and how to take it to the next level:

  • Flavor Boosters: Elevate your bread with herbs and spices. Consider adding 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, or a pinch of red pepper flakes for a savory loaf. For a hint of sweetness, replace the maple syrup with vanilla extract or a sprinkle of cinnamon. Adding roasted garlic can work a treat too!
  • Seed Additions: For added texture, and healthy fats, consider adding things like black and white sesame seeds or sunflower seeds. I sometimes add chopped nuts, toasted pecans are great, or walnuts can take this simple recipe to the next level.
  • Dietary Swaps: If you're avoiding almonds, use an equal amount of gluten-free all purpose flour. If you want a richer flavor, consider swapping out half of the neutral oil with olive oil, or if you can tolerate dairy, melted ghee adds a lot.
  • Storage: This bread stores well at room temperature, wrapped in parchment paper, inside an airtight container for up to 3 days. For longer storage, slice it up and freeze it. Let it thaw completely before enjoying, though, reheating a frozen slice can do wonders to crisp it up.
  • Troubleshooting: If the bread seems too dense, ensure you are not over mixing the dough and measure meticulously. Double check that your baking powder is fresh. If it's too dry, add 1-2 tablespoons of liquid when you combine it. Ensure the water is just warm to the touch, not too hot so the yeast activate properly.
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Product Recommendations

For ensuring perfect results, here are a few of my go to's; using a good quality loaf pan ensures even baking. I've also found that a good whisk set makes all of the difference!

There you have it, a truly delightful gluten-free vegan bread, ready for your table. I hope this recipe brings you as much joy in your kitchen as it does in mine. Happy baking! Let me know in the comments if you tried it, or if you have variations you'd like to share. I'm always excited to hear about your baking adventures!

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