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! =)
The Best Gluten Free Vegan Sourdough Recipe
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.)
Super Seedy Grain Free Bread (vegan Gf) Nourishing Amy
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.
Vegan Teff Sandwich Bread Recipe
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! =)
Simple Buckwheat Bread Recipe (gluten Free & Vegan)
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!
This site does incorporate paid advertising and affiliate links. Erika is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.comThis hearty loaf of gluten-free whole grain bread is made with fiber-rich flours for an earthier flavor and taste. It’s perfect for toasting and spreading with jam for breakfast, or making sandwiches for lunch or dinner too. Totally dairy-free and vegan as well. Bake a loaf or two of this gluten-free brown bread to enjoy homemade bread today!
If you’ve followed along this blog for a while now, you might already know that I am obsessed with homemade bread, especially yeast breads.
Gluten Free And Vegan Brown Bread
There’s just something amazing and miraculous about preparing bread dough, watching the yeast work its magic and seeing the bread rise, and finally, to bake the dough and pull out a fresh loaf from the hot oven.
There are plenty of gluten free bread recipes on the blog, but these are definitely our favorites that work great as sandwich breads:
Usually, the yeast breads I make tend to involve some proportion of a whole grain flour and a gluten-free all-purpose flour (usually made with lighter flours and starches such as rice flour, tapioca starch, corn starch and potato starch) as the base.
Buckwheat Chia Bread
However, this time, I wanted to create a texture, look and taste that’s similar to whole wheat bread – only in a gluten-free version.
After experimenting with different types of gluten-free whole grain flours, I’ve finally come up with this recipe that you’re gonna love! It’s hearty, earthy, with a denser crumb but still retains a soft texture. YUM!
In a large mixing bowl, combine the brown rice flour, sorghum flour, millet flour, potato starch, tapioca starch, xanthan gum, baking powder, salt, psyllium husk powder, instant yeast and sugar together. Whisk well to combine.
Ingredient Grain Free Vegan Sandwich Bread (oil Free)
Add the warm water and vegetable oil to the large bowl with the dry ingredients and mix well to get a homogeneous wet and sticky dough.
Transfer the gluten-free whole grain bread dough to the previously greased loaf pan and smooth out the top of the dough with a wet spatula.
Let the dough rise for 1 hour in a warm place free of drafts until it has roughly doubled in size (and has risen to almost the top of the pan).
Soft, Fluffy Buckwheat Bread (gluten Free, Dairy Free)
During the last 15 minutes of the rise, preheat the oven to 350F and arrange the oven rack to the middle position.
To store, place the cooled loaf of gluten-free whole grain bread in anairtight containeror wrap inplastic wrapand store in the refrigerator for up to 5 days.
Yes you can! To freeze, place the cooled gluten-free brown bread in freezer-safeziploc bagsor wrap in various layers ofplastic wrapand freeze for up to 2 months. To defrost, let the frozen loaf thaw overnight in the refrigerator before slicing and toasting.
Easy Homemade Gluten Free Bread Recipe
I personally don’t own a bread machine so I haven’t tried making this in one yet. However, I believe there shouldn’t be a problem (you can use the gluten-free setting) on your machine.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Brown Rice Flour: I like using brown rice flour as one of the base flours, I would not recommend that you swap this out.
Chia Bread (gluten Free, Vegan, Grain Free, & Yeast Free)
Potato Starch: Potato starch helps to bind the ingredients together. If you don’t have potato starch, you may use equal amounts of corn starch instead.
Tapioca Starch: Tapioca starch is also known as tapioca flour. If you don’t have tapioca starch, feel free to use arrowroot starch instead.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. Make sure to include this in for best results.
Easy Gluten Free Bread {dairy Free}
Psyllium Husk Powder: Using psyllium husk powder gives the bread dough more binding power. Make sure you are using the powdered version. If you only have access to whole psyllium husks, you can grind the whole husks in a coffee grinder or high-speed blender until you get a smooth powder.
Instant Yeast: I like using instant yeast because no pre-activation period is required and you can mix it in with the other dry ingredients directly. If you only have active yeast, make sure to pre-activate the yeast (you can do this by mixing the yeast with the warm water and sugar in a small bowl and letting it sit in a warm area for 5 minutes until it turns foamy).
Sugar: The sugar is required a “food” for the yeast to feed on to produce the gases required to create the air bubbles in the dough for it to rise. I used white sugar, but you can also use light brown sugar, dark brown sugar or coconut sugar if you prefer.
Gluten Free Whole Grain Bread (dairy Free, Vegan)
Warm Water: Make sure that the water is between 105F to 115F because you need enough warmth for the yeast to be activated, but if the water is too hot, the high temperature will kill the yeast. You may also use an equal amount of warm unsweetened non-dairy milk (such as almond milk, cashew milk, rice milk, tigernut milk or soy milk). Alternatively, if you are not lactose-intolerant, you may also use normal dairy milk instead.
Oil: I like using sunflower oil because I always have a bottle on hand. You may also use melted vegan butter or another vegetable oil (such as olive oil, avocado oil or even melted coconut oil). Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee if you prefer.
Storing/Freezing: To store, place the cooled loaf of
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