A couple of years ago, I posted a Soft Gluten Free Sandwich Bread Recipe that still getsa lot of attention. I hear from hundreds of people every month who love it & at least as many begging me to create a Vegan (egg free) version of it. It wasn’t until we discovered my son was
So, I experimented withChia Seeds, Flax Seeds, Psyllium Husks, Applesauce, Bananas, Egg Replacers, and severalcombinations of Baking Powders & Acids… But nothing I tried could truly duplicate a good loaf of bread. Discouraged, I set the idea aside for a while and stuck to making gluten free flatbreads & hot dog buns– Until Recently…
Remember my post a couple months ago about Aquafaba (aka Garbanzo Bean Brine) being used in place of eggs to make Meringue?? Well, I couldn’t shake the idea that I could use this somehow for bread, so I tried, and tweaked, and tried again… and itworked beautifully! I’ve madeat least 20 batches with this recipe and it turns out soft & delicious every single time. So, now its time to share it with you! =)
Easy Vegan Gluten Free Banana Bread (oil Free + Refined Sugar Free)
Aside from the added step of whipping the chickpea liquid to stiff peaks, this recipe is verysimilar to my other Gluten Free Bread Recipewith a couple of importanttweaks… it’s important to follow the instructions carefully. I can’t say at this point how your substitutions will work.
While your yeast is proofing, combine your Chickpea/Garbanzo Brine with Cream of Tartar & whisk in stand mixer bowl on high.Mix on high until stiff peaks form (approximately 4-5 minutes when using a stand mixer). Set this aside for use later.
Whisk all of your dry ingredients together and add to your stand mixer bowl with the fully proofed yeast. (Don’t add the Garbanzo Brine Whip yet.)
Easy Gluten Free Vegan Bread Machine Loaf Recipe
Turn mixer back on and mix at low speed until mixture is well incorporated (maybe 20 seconds or so) – But, do not over mix!
Pour bread mixture into your prepared loaf pan. See how the mixture is thick, but loose. It’s more like cake batter – it will be nothing like regular bread dough.
Smooth top of loaf and cover with plastic wrap. I place mine on my stovetopwhile the oven ispre-heating to 375 Degrees Fahrenheit.
Gluten Free Seeded Loaf (mixed Seed Bread)
In my warm tropical climate, the loaf fully proofs in approx. 20-25 minutes. But whatever you do, please do not overproof your loaf – it will fall after baking. I just proof it until it almost touches the plastic wrap… Take note, that this will be the finished size of the loaf after it bakes – even if it rises in the oven.
After 40 minutes in the oven… See how it’s back down to the size it was when you placed it in the oven after proofing?
Once Ipull it out of the oven, I like to cool the loaf on it’s side to avoid steam moisture making the bottom dense. It may be just me, but I think it cools faster this way too! =)
Cassava Bread (grain Free, Nut Free)
Let the loaf cool completelybefore slicing –Seriously, you will ruin the loaf if you don’t wait – I know this because I’ve been impatient many times – oopsie! ;) Check out those beautiful slices!
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Finally a gluten-free bread that is egg-free, dairy-free, vegan, easy to make, soft, bready and utterly delicious! This bread is more nutrient-dense than the store-bought gluten-free breads which often contain lots of additives and fillers. It's also easy to make, needing very little hands on time. Just mix it up in a food processor, leave it to rise for a couple of hours and bake in a dutch oven with a little boiling water for a lovely thin crust. Soft and squidgy when fresh but it also makes the best gluten-free toast! After a day or two, keep this bread sliced in a bag in the freezer and then toast it straight from frozen and slather it with nut butter for a healthy vegan gluten free breakfast whenever you fancy it!
The Best Vegan Gluten Free Zucchini Bread
This bread recipe is really my baby. I have developed this recipe over the last decade through trial and error and a massive excel spreadsheet!
When I first went gluten-free, I used to buy all the shop versions of gluten-free bread but I found them really unsatisfying. They all seemed like they were made of air and I would find myself hungry again very soon after eating it. So, I started baking my own bread following recipes I found online and in my many gluten-free cookbooks.
Once I became more comfortable baking gluten-free bread, I started experimenting and adjusting the various different elements of it. I compared lots of different recipes and researched the various ingredients to find out what function each had in the recipe. Then I started an excel spreadsheet so that I could test each element of my recipe and record the results each time, checking the crumb, bounce, gumminess and taste of each loaf. It’s so funny looking back at this spreadsheet that was started back in 2014 and has notes on over 50 different iterations.
Easy Gluten Free Banana Bread Recipe (vegan, Dairy Free)
I love this recipe because the bread is flavourful with a fantastic bready texture. For me, gluten-free bread should be doughy and chewy, and should feel like you are really eating something not just an airy light piece of bread that dissolves in your mouth. I want it to be soft but firm enough to hold its own, cold with some vegan cream cheese or hummus but also hold up well to toasting and eating with vegan butter and peanut butter slathered on top.
Going vegan meant that I had to adjust my gluten-free bread recipe quite significantly. I had to remove the eggs, milk and butter. Milk and butter are pretty easy to swap to vegan alternatives but the egg swap was more problematic!
Most gluten-free bread recipes rely heavily on egg for the bouncy texture and also for the rise. You see, gluten-free flours are heavier and more dense than wheat flour so you usually need the eggs to provide more lift. Eggs are a leavening agent and also help to provide the structure for holding the air bubbles released by the yeast when it’s feeding on the sugars in the dough (the proteins in the egg help somewhat in replicating the structure that gluten would usually provide – although the structure from egg is not stretchy like gluten).
Vegan Gluten Free Pumpkin Bread (1 Bowl, Oat Flour)
Now you probably already know that usually we can replicate the function of eggs in vegan recipes with various ingredients like aquafaba (chickpea or bean cooking water), apple sauce, flax seeds mixed with water, etc. I already had flax seeds in my original recipe (to add that stretchiness to replicate the gluten in wheat bread) so, at first, I tried just increasing the flax seed quantity. Unfortunately, it just made the bread really heavy and not as bouncy as I wanted it. After yet more research, I discovered that psyllium husk was the way forward and, after yet more recipe testing and more columns in the spreadsheet, I found the perfect ratios of flax, psyllium and water to get just the right kind of doughiness in the bread.
I think this works really well because the psyllium is excellent at absorbing water (you’ll see when you whisk it together that it goes to a gel-consistency very quickly!) so it makes a really moist dough. This means that there is a lot of steam inside the bread when it is baking which means lots of little air pockets and less dense bread. So, finally I have ended up with a gluten-free bread recipe that is also vegan! And I can tell you, there aren’t many of those around!!
As with all gluten-free bread recipes, you will need a variety of different flours for this recipe (although if you have a good food processor, you can just whizz up the wholegrains to make it into flour - 1 min/sp.10 for Thermomix users). This is because no gluten-free flour works in the same way as wheat so you need to combine various flours to get a similar effect. Each flour uniquely affects the bread's taste and texture. This combination of flours is the one that I like the best (with some scope for switching them up, as you’ll see if the next section).
Bake The Best Gluten Free Bread With Your Bread Machine
Wholegrains are healthiest as they contain the outer part of the grains that have all the fibre and nutrients in them. However, starches are also needed to provide lightness of texture so that you don’t get a loaf that’s as heavy as a rock! Commercial gluten-free breads include a lot of starch because it makes a very light, soft loaf. But the refined starches have all the nutrients stripped out so that the bread is
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