Best Vegan Gluten Free Bread

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A Note On Measurements

The BEST Veggie Bread (Vegan, Raw, Gluten Free, Paleo)

While Ive included the volume measurements in the recipe card below, if at all possible : USE METRIC GRAM MEASUREMENTS IF YOU CAN.

Theyre much more precise and produce more reliably delicious results. This is true for pretty much all of baking a kitchen scale will invariably give better results than cups and tablespoons.

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Approaches For Improvements Of Dough And Bread

Usually, patients with CD must follow a strict GF diet, typically involving a lower nutrition intake than that taken by healthy individuals. Owing to the lack of gluten, which can hold water but also form the matrix to embed the starch, GFBs commonly have poor structure and quality . Functional Replacements for Gluten. Annual Review of Food Science and Technology, 3, 227-245. PMid:22385166. ). A range of additives has been studied to solve this issue.

Is There Eggs In Gluten

There is a common misconception that all gluten-free breads are egg-free. However, this is not always the case. While some gluten-free breads are made without eggs, others do contain eggs as one of the ingredients. So, if you are wondering if there are eggs in gluten-free bread, it really depends on the specific bread you are looking at. Be sure to check the ingredients list to be sure.

Flour and dairy are the most commonly used ingredients in gluten-free bread recipes. This bead is soft, delicious, and not difficult to make for those who are not familiar with kneading bread . Use this gluten-free dairy-free bread to make a delicious sandwich or piece of toast. After cooling the bread at room temperature, use your favorite dairy-free butter, jam, or honey. If your top begins to brown excessively, place a piece of aluminum foil on top. Mama Gourmands Soft White Gluten Free Bread is an excellent example of how to make this bread.

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The Many Benefits Of Vegan Bread

sprouted grains and legumes, as well as other whole foods, can be used to make vegan bread. Bread with this texture is frequently vegan, and it is usually high in protein and other nutrients. Ciabatta, focaccia, and baguette are just a few of the vegan breads available. Despite the fact that these breads can be made with any flour, they are frequently made with sprouted whole grains and legumes to provide a more nutritious flavor.

Why Is Psyllium Husk So Important In This Recipe

The Best Ever Whole Grain Vegan Gluten

Psyllium husk powder is high in fiber, and works amazingly in gluten-free baked goods. Its the magical ingredient in this recipe for homemade vegan gluten-free bread.

It works by giving the bread moisture so it doesnt get crumbly, it allows the bread to rise, and gives baked goods a bread like texture so thats why it works perfectly in this! Can I substitute the psyllium husk with anything? Unfortunately, no. You need it in this recipe. Order it on Amazon, get it at Whole Foods, Trader Joes or your local health food store!

The benefits of psyllium husk powder includes: diabetes management, lowering cholesterol, balances blood sugar, aids in digestion, relieves constipation and is anti-inflammatory.

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Gluten Free Bread Recipes

Gluten-free bread is not that hard to make, if you keep a few things in mind. The most important is to make sure you buy flour that is gluten-free, and avoid ingredients that are full of gluten. With that in mind, here are 10 gluten-free bread recipes to help you on your way to being a gluten-free bread lover.

Barely Bread 100% Grain

Thompson gave this one top honors on the nutrition front. Its a Paleo bread, so theres no grain, making it a little different from the others, she explains. Unlike many gluten-free breads, the first ingredients on the label are eggs, unsweetened applesauce, and almond flournot just a straight-up starch. Theres even some apple cider vinegar in there.

Because its made with almond flour and coconut flour, Barely Bread has a slightly sweet taste, which most editors dug . Overall, it performed well. The texture is lighter than normal bread, which is nice, one editor remarked. Since its a little sweet, Id have it with jam or nut butter, but I wouldnt use it for a sandwich, another recommended.

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Why Do I Suggest Proofing The Bread In With The Light On In Your Oven

I worry about my kitchen being too cold to proof . I was looking on Americas test kitchen for proofing ideas. In the comments I kept seeing this thing about leaving your oven light bulb on. So, I went straight to the source and they recommend it as well. They mention leaving the light bulb on for an hour beforehand, but I didnt want this recipe too involved. I found turning the light bulb on when starting the recipe, and then leaving it on the entire time the bread was rising worked just fine for me!

For All The Bread Lovers Out There

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This Gluten Free Vegan Bread Recipe is for you!

Now if youve been around my blog a time or two, you might have noticed that I have a slight obsession with bread!

I mean I did own my own bagel company, created THE one and only Gluten Free & Grain Free Breads, Batters & Doughs Cookbook and created the most magnificent sourdough bread series that one could ever ask for.

I have bread recipes for the gluten-free lovers, for the sourdough lovers, for the bagel lovers but what I dont have is a bread recipe for are for all of my gluten-free vegan friends out there.

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Benefits Of Going Gluten Free

There are positive reasons for choosing gluten-free grains. Amaranth is packed with vitamins and minerals, including vitamin C, and it contains more protein than any other whole grain.

Buckwheat is a good source of zinc, copper, and other minerals. Teff is high in calcium and vitamin C.

But most significantly, if youre a coeliac sufferer, eating gluten triggers an adverse reaction by your immune system.

This shows in symptoms such as diarrhoea, stomach pain and bloating and can cause long-term damage in your gut.

Removing gluten from your diet not only helps to manage uncomfortable symptoms, it also helps to prevent long-term damage and complications. 10

But the motivation of the vast majority of gluten-avoiders is that they have a gluten intolerance of some level , and can suffer with fatigue and excess gas if they have gluten in their diets.

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Starting My Sourdough Diary Again

I am not going to lie, I felt devastated when I found out that I am gluten intolerance. People who know me know that I live on bread and not being able to consume bread really makes me sad. Fortunately, since I used to sell gluten-free sourdough bread a few years back, I guess its time to start making them for myself again.

I had a pretty good recipe I used for a long time while I owned that gluten-free bakery. However, there are always things that I would like to improve. But due to the lack of time and I am busy baking sourdough bread to fulfill the orders, I didnt really pursue it.

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Why I Like To Use A Blender

Technically you dont need a blender to make this banana bread but it really helps incorporate air into the recipe which provides lift and reduces that dreaded dense and gummy texture. It doesnt have to be a high speed blender. A NutriBullet would work just fine.

Also, this is my all-time favorite baking pan to use. Every loaf comes out perfect!

How To Make This Recipe

The Best Gluten Free Vegan Banana Bread

Weigh the flour: Precision is key. We all scoop and measure things out different, and flour is one of the most consistently incorrectly measured ingredients. In order to ensure best results, I have only indicated the flour in grams.

Hydrate the Flour: Gluten free bread is great in some ways you dont need to worry about gluten! Regular flour bread recipes often have very specific instructions because the way you work with gluten will effect the texture. Many people think that because there is no gluten in gluten-free bread, you dont need to knead the dough or work it at all. But, you do. This dough is way too wet to knead, but you need to beat it for 5 minutes to ensure that the flours hydrate. I use a kitchen aid hand mixer with dough hooks, but my mom has had success using her food processor. You can do it by hand, but youll need some strong arm muscles! After 5 minutes of beating, your dough should almost look like butter cream frosting in texture.

Let the dough rise: Like most bread recipes, the dough will go through two rises. The first rise will be in the bowl you used to prepare your dough. You want to let it rise 1.5-2 hours, until double in size. The time will depend on your environment. If its a hot summer day and you have no AC, the rising time will be less. If its nice and cool, itll take longer. Youll then put the dough in a loaf pan and let it rise again for 30-45 minutes before baking.

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Guide To Gluten Free Bread: Types Benefits & More

Is whole grain gluten free? What flours should you avoid? Is gluten free bread healthy? And where can you find a healthy gluten free bread recipe? Here, we explain what you need to know about choosing the best gluten free bread and give you a helping hand with choosing the right ingredients to make your own wheat-free loaf.

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The Ingredients & Process

For this experiment, I decided to bake a couple of mini loaves by simply replacing the starches and flours in my recipe with a store-bought GF flour mix .

I did it to show you the outcome because its a question that I get asked often. So, let me show you the results of swapping the flours/starches and keeping everything else in the recipe.

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Recipe Notes & Substitutes

  • Some readers replaced the buckwheat flour with oat flour or sorghum flour and the bread still turned out amazing.
  • Rice flour works great in this bread recipe, but feel free to experiment with lentil flour, teff flour, sorghum flour, or quinoa flour.
  • You can use arrowroot flour instead of tapioca flour/starch. Cornstarch or potato starch will most likely work as well.
  • Chickpea flour is the same as garbanzo bean flour. It adds plant-based protein and I love adding it to bread. Some readers had success using oat flour instead.
  • Psyllium husk powder is the most important ingredient in this recipe and cannot be subbed by any other ingredient. Make sure to use psyllium husk POWDER. If you have psyllium husk , you can blend it in a blender or electric spice/coffee grinder until its a fine powder.

What Size Of A Pan Do I Use To Make Gluten Free Bread

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This gluten free bread recipe was developed using a 9 x 4 inch metal loaf pan. You can use a different size loaf pan but you’ll want to watch the cook time. Also, it won’t have the same rise, depending on the size.

You can also make this bread recipe in a glass loaf pan lined with parchment paper. Metal and glass pans transfer heat differently and gluten free bread loaves typically have a thicker crust when baked in a glass pan.

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Delicious And Nutritious Vegan Breads To Try

Many vegan breads on the market today are both tasty and nutritious. Because of its hearty flavor and sourness, sourdough bread is a popular vegan bread type. Ezekiel bread is made from whole grain flour, fruits, and nuts and is ideal for vegans and vegetarians alike for breakfast or snacking. Ciabatta bread is made with whole wheat flour and olive oil, and it makes a delicious sandwich or pizza bread. A focaccia bread is a thin bread that is typically served as an appetizer or main course. Toasting or sandwiching with bougainvillea bread is a great way to enjoy this sturdy, chewy bread. In addition to sourdough, Ezekiel bread, ciabatta bread, focaccia bread, and baguette bread, look for vegan bread that is both tasty and nutritious. Because of the whole grain flour, fruits, and nuts used, these breads are both healthy and tasty.

How To Make Gluten Free Vegan Bread

  • Preheat the oven.
  • Activate the yeast by combining sweetener, warm water and yeast. Stir well. Let sit for 10 minutes, or until frothy.
  • Combine dry ingredients in a mixing bowl. Mix well with a spatula.
  • Combine wet ingredients in a large bowl and whisk well.
  • Add wet ingredients to dry ingredients.
  • Mix until you have a sticky dough.
  • Grease a loaf pan and dust it with flour .
  • Transfer bread dough to prepared loaf pan, cover with a damp towel and place in warm and dark place to rise until doubled in size .
  • Bake for 35 minutes, or until golden and firm.
  • Let cool completely before slicing, serving and enjoying!
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    Why Youll Love This Gluten Free Bread Recipe

    1.The soft, chewy interior. The words pillowy soft come to mind with every bite the bread has a gorgeous open crumb and just enough chew to it, like any proper bread should.

    2.The crisp, caramelised crust. The crust cracks and crackles as you cut it, and its full of those amazing flavours that are brought about by the wonders of caramelisation.

    3.The flavour. If you want to compare this gluten free bread to a loaf of regular bread, its on the whole wheat side of the flavour spectrum. Its taste is wholesome and more complex than that of your average loaf of white bread, thanks to the addition of buckwheat flour. At the same time, it doesnt have the overpowering, slightly acidic flavour of, for instance, rye bread. Its a nice everyday sort of loaf, and its amazing with some butter and jam, spread with hummus or as part of a toasted cheese sandwich.

    4.In addition to gluten free, its also vegan. Thats right, theres no eggs and no dairy products in this recipe!

    5.Easily adaptable depending on the ingredients you have on hand. Im fully aware that you might not have all the ingredients on hand, which is why Ive included a detailed list of substitutions at the end of this post and also within the recipe card.

    6.Easy to make. I know that making your own gluten free bread might sound scary and impossible. But believe me when I say its really not. And the results oh my, they are so worth it.

    Youve Baked Your Breadnow What

    Whole Grain Gluten

    Time to enjoy! The beauty of this amazing gluten free vegan bread is that it can be enjoyed in all of the same uses as classic bread.

    • Spread a toasted slice with vegan butter and strawberry jam
    • Toast vegan cheese on top and sprinkle with fresh chives
    • Make a classic peanut butter and jelly sandwich, or the adult version: almond butter and jelly!

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    Nutritional And Functional Ingredients

    Soluble fiber and resistant starch enrichment can decrease the glycemic response of GFB, which is highly desirable for individuals with concomitant CD and insulin-dependent diabetes. Formulations with functional soluble fibers such as -glucan and psyllium have been studied intensively as a way to assist gut regulation and lower serum LDL cholesterol concentrations . Mechanisms underlying the cholesterol-lowering properties of soluble dietary fibre polysaccharides. Food & Function, 1, 149-155. PMid:21776465. .)

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    Gluten Free But Full Of Great Taste

    All Franz Gluten Free products are certified by the Gluten-Free Organization and are made with whole and ancient grains at our dedicated gluten free facility. All four of our gluten free breads mirror traditional bread with a soft, pliable texture and delicious flavor. Our breads are designed to allow people to choose a gluten free lifestyle without sacrificing the normal food experiences that we all value eating normal food in normal ways.

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    Mixing The Ingredients And Kneading The Dough

    First, mix the yeast and sugar with some warm water to activate the yeast. After 5 10 minutes, it will become bubbly and frothy, which means that the yeast is active. If theres no bubbles and/or foam formation, youll know that its inactive and you should open a new yeast package.

    Next up, prepare the psyllium gel by mixing the psyllium husk with some water. The gel will begin to form within seconds.


  • Add the potato starch, brown rice flour, buckwheat flour,
  • and salt to a bowl,
  • and mix thoroughly to combine.
  • Make a well in the middle and add the yeast mixture,
  • the psyllium gel, and
  • the apple cider vinegar.
  • Now, we come to the mixing and kneading stage theres really no right or wrong way to knead gluten free bread, as you dont have to go though the stretching motions youd typically use to build up the elasticity in a gluten-containing wheat bread.

    Once the wet and the dry ingredients are combined, I tend to squeeze the dough through my fingers until smooth and homogeneous. After a few minutes youll notice the dough coming away from the sides and it will be easy to form it into a rough ball.

    While it wont have the same super-stretchy elasticity of a gluten-containing wheat dough, theres enough elasticity there that you can stretch portions of it without them breaking off.

    Once you complete one 360 degree rotation of the dough, you should be left with a ball of dough. Flip it seam side down and rotate in place to seal the seams.

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