I do not fare well in cold weather. As soon as the weather drops below 50, I reach for my fleece, plug in the space heater beneath my desk (and/or sit on a heating pad), and brew and sip (or slug) tea from morning to afternoon.
So when the temperature plummeted to the 20s this past Saturday, I was hoping to curl up in a ball with Nick, a blanket, and a pile of books (some for him, some for me) from the library. Nick had other plans. He cuddled until 9, but was running around like a madman by 10, so I gave in, got out our bikes and headed to the arboretum.
Nick loves the trails at the arboretum, which are mostly flat, perfect for a budding bike rider. But the cold, wet, windy grey proved to be too much; after an hour of riding, we headed home for a long nap (for little boy) and bread-baking (for me).
Gluten Free Rice Bread (vegan)
I was still chilled from the outdoor romp, so the prospect of a warm oven and freshly-baked bread was tantalizing to my wimpy winter soul. I had to head out later in the evening to teach my spin class, so I decided to go full-tilt with my power baking.
I mean it when I say any nuts or seeds will do here. Almonds, walnuts, pecans, hazelnuts, pepitas, sunflower seeds, pistachios, you name it. It is a great way to use up last bits from what you have on hand.
If you hate chopping, good news: no chopping required! The seeds and nuts go in whole. Whole pieces result in beautiful mosaic slices later.
Vegan Keto Bread Without Eggs
In a large bowl, stir together all of the dry ingredients (oats, nuts/seeds, flaxseed meal, psyllium husk, optional salt) and 2 cups water. Almost instantly, it becomes a very thick dough.
Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water). The loaf will feel very firm and solid. The shape of the loaf will not change much during baking, so take the extra minute or two to evenly distribute the dough and smooth any lumps and bumps.
Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.
Homemade Gluten Free Bread • Bakerita
Allow the bread cool in the pan for about 15 minutes, and then use the parchment paper to remove it to a cooling rack to cool completely.
The bread will vary in color (darker or lighter brown) depending on the type/color of flaxseed meal used. If you glance back at my ingredients photo, I happened to use a particularly dark flaxseed meal (a different brand than I usually use), hence my relatively dark loaf. Golden flaxseed will create a golden-brown loaf with a milder flax flavor. Any variety will work, it’s up to your preferences.
This bread is so delicious and filling! You can get 20 generous 1/4-inch + slices, but you can also slice it super-thin. No crumbling! Toast it for off-the-chain nutty deliciousness and enjoy it plain or with any and all of your favorite sweet or savory slices.
Gluten Free Seeded Loaf (mixed Seed Bread)
Yes, if you prefer to use chia seeds, you most definitely can, with a caveat: the chia seeds need to be ground into a meal. Grind the seeds in a food processor, blender, or coffee grinder and then use an equal amount of chia seed meal to replace the flaxseed meal.
Note that the color of the bread will be less brown (black chia seeds in place of brown flax). But it will still be 100% delicious!
No, psyllium is essential to the recipe. It is the super-binder that literally holds this bread together; the recipe will not work without it.
Gluten Free Vegan French Bread
My recipe calls for 3 tablespoons of whole psyllium husks, which is 15 grams.Use the same weight (15 grams) for the psyllium husk powder. One tablespoon powder is 9 grams, or 3 grams per teaspoon. Hence you will need 5 teaspoons (5×3=15) of psyllium husk powder.
Storage: Store the bread in an airtight container at cool room temperature for 2 days, in the refrigerator for 2 weeks or the freezer for up to 6 months.
Nut and Seed Suggestions: Any nut or seed will work in this recipe, solo, or in combination. For example, almonds, walnuts, pistachios, hazelnuts, pecans, peanuts, pepitas, or sunflower seeds.
Yeast Free Gluten Free Vegan Bread
Weigh the Nuts and Seeds: I strongly urge the use of a scale to measure 200 grams worth of nuts or seeds. 1 and 1/2 cups is a general guideline for how much you need, but for best results, use a kitchen scale to measure 200 grams.
I've made this recipe three times now and WOW!!! It's amazing. The first time I used pumpkin seeds, walnuts, and dried cranberries. Delish! The next time I used pumpkin seeds (they're high in zinc in boost immunity), walnuts, pecans and sunflower seeds. I found I didn't care for the sunflower seeds in it, but I toasted it and added some jam and then it was delicious! Today I tried something new. I added the pumpkin seeds, and pecans, and some dates. I used 300 grams altogether of all that and hoped it would hold together. I also used 3/4 cup maple syrup and 1 1/4 cups water. I just had a taste and it's like eating a date breakfast muffin! One thing - I've found I need to bake the bread for about 70 minutes, except for the one I made today with the maple syrup. I should have probably baked that one for 60-65 minutes due to the sugar content. It got just slightly over done, but it's still really good. Thank you for such a fantastic and versatile recipe. It's healthy, delicious, and works with my dietary requirements.
Oh, wow, you are making me very hungry reading all of your yummy variations, Kim! I am thrilled that this is such a successful recipe for you, Kim!
Paleo Bread (low Carb, High Protein)
Definitely, Nathalie! Depending on the size of the biscuits/muffins, you could likely cut the time down to 1/3 of the total for the bread.
I cooked this for 65 minutes... outside was perfect, inside was still gummy and wet even after 80 minutes...I kept putting it back in at 10 minute increments... still bad inside. any ideas?
Hi Claudette, Oh no, so sorry you had a problem with the bread.It sounds like something might have been off with the proportions. Just checking: you did use psyllium husks, yes? Was the dough really stiff , like the photo, after you mixed it? I ask because you mention it being very wet after baking, but the dough should be stiff before baking it.EUREKA! A soft loaf of bread that is not only gluten free but ALSO vegan. Typically, gluten-free bread recipes need eggs and dairy, but not this one. This bead is tender, tastes delicious and isn’t hard for those who aren’t used to making homemade bread (IE: no kneading!). Make yourself a delicious sandwich or piece of toast with this best gluten free vegan bread. I answer all of your questions below to make sure it turns out beautifully below. This allergy-friendly bread recipe is also top-8-free!
Homemade Gluten Free Vegan Bread + Video
For years, readers used to ask me if I had a homemade bread recipe and I’d respond that it was easier to just buy one, than use up a ton of expense ingredients and time. But, after REALLY missing the smell of bread baking, and getting to enjoy hot-out-of-the-oven bread, I knew I had to find a solution. I needed a recipe that could work for sandwich bread, as well as just a delicious slice with your soup. I needed it to be an easy recipe, I needed it to not rely on a bread machine, be expensive or have too many crazy ingredients. It also only takes a first rise–no second rise! I have finally done it, and even though I don’t have any food allergies (just my boys) I look forward to this loaf just as much as they do!
Anyone who has done any sort of gluten-free baking knows that what type of gluten-free flours you use (and there are TONS!) makes all the difference in the world. The gluten free all purpose baking mix byKing Arthur is the one that will yield the best results. I would not recommend any other blend. Usually, with things like cookies and muffins I’ll feel like you can get away with most “all purpose” flour blends, but not in the case of bread. I have heard that King Arthur’s gluten free all purpose flour(not the
Should turn out fine, in case you’re in a pinch. If you try it with another blend, please let me know by leaving a comment at the very bottom.
Gluten Free Seed Bread
This is not sponsored, but thought I’d list out exactly what’s in the gluten-free flour blend, so you can make sure it works for your diet. Their website says it includes:
I would NOT recommend this bread with any other different flours, no matter how tempting, like: oat flour, buckwheat flour, Bob’s Red Mill, almond flour and the like.
This
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