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! =)
Favorite Gluten Free Bread 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.)
Gluten Free Artisan Bread Boule 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.
Homemade Gluten Free Buckwheat Flour 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! =)
Gluten Free Egg Substitute For Gluten Free Bread Recipes
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.comgluten-free bread, that is. Like all gluten-free bakers, I’ve searched high and low for a good bread recipe with varying degrees of success. This is the one I like the best (so far). I love the taste of millet flour, the thickness of the crust, and the fluffiness of the inside. It’s sturdy enough for sandwiches and easy enough to whip up on a moment’s notice.
This was originally a French bread recipe, and I tried valiantly for a long time to make pretty baguette-shaped loaves with it. Baguette-shaped pans don’t have ends, however, which means that since gluten-free bread dough is more of a batter, it can spread out to (and past) the edges rather than rising upward as one expects bread dough to do. So you end up with really skinny, long loaves of flat-topped French bread. Not very attractive at all.
Sweet Potato Bread
As you can see, the top still looks a little funky, but the taste and texture are still the same, and as a bonus, you can use it for sandwich bread.
If you’ve read this blog for any length of time, you know I’m a big fan of grinding your own grain and using really inexpensive flour, usually rice and cornstarch.
I make an exception for this recipe, however. I’ve tried replacing all the various starches with just cornstarch and at least part of the millet flour with rice four with varying degrees of success, but nothing quite measures up to the flour blend in this recipe. Fortunately, potato and tapioca starch aren’t much more expensive than cornstarch.
Gluten Free Bread Recipe (vegan, Yeast Free)
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The Best Gluten Free Challah Bread Recipe
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Grain Free Sandwich Bread
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.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!
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.
Gluten, Egg And Dairy Free Bread
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.
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!
Simple Zucchini Bread No Milk No Egg
Most gluten-free bread
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