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Since I became gluten-free more than six years ago, I’ve been on the search for the perfect homemade gluten-free bread. This search became much harder when I discovered that I also can’t eat eggs. The vast majority of gluten-free breads contain eggs, so a vegan gluten-free bread is a tall order.
Several months ago I stumbled upon this recipe for gluten-free, gum-free, and vegan sandwich bread from Cradle Rocking Mama. I made her recipe (with a couple modifications) and was instantly in love. Finally, an awesome homemade vegan gluten-free bread recipe!
Gluten Free Vegan Bread Cookbook By Jennifer Katzinger (and A Free Giveaway!)
I’ve since made this recipe many, many times. The original recipe is too fiddly for my tastes, so I’ve streamlined it, making the process easier and requiring less hands-on time. I also added an extra rise, since I found that I got inconsistent results with only one rise. The resulting directions may look complicated, but they’re really not. I just added as much detail as I could so you could benefit from my experience.
I haven’t eaten regular wheat bread in many years, but this is one of the best gluten-free breads I’ve ever eaten. It’s soft yet sturdy and has a rich, full flavor. It makes great toast, sandwiches, and probably most other things you’d like to do with bread. 🙂
I prefer to eat my grains sprouted when I can, so this recipe uses sprouted millet and sprouted sorghum flour. If you don’t want to use sprouted flour, you can substitute regular millet and sorghum flour.
The Best Gluten Free Vegan Banana Bread
We are not vegan in my house, so I usually make this bread with honey instead of maple syrup. Feel free to use whatever you prefer–both work just as well.
I find grinding the chia seeds to be the most annoying part of this recipe. If you get into the habit of making this bread regularly, I recommend grinding a cup or two at a time so that you’ll have extras in the fridge the next time you want to make bread.
The original recipe calls for proofing your yeast. I’ve found that this is not necessary. It IS, however, essential that you use active yeast. If you’re not sure whether your yeast is active or not, you can proof it beforehand to make sure.
Moist Gluten Free Vegan Banana Bread
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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 Gluten Free & Vegan Bread (bread Machine 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.)
The Best Gluten Free Vegan Sourdough 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.
Easy Gluten Free 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! =)
Homemade Gluten Free Vegan Bread + Video
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.comFinally 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!
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!
Wholegrain Gluten Free Bread
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.
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.
Vegan Gluten Free Yeast Free Bread Recipe
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
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