This homemade gluten free vegan bread is super easy to make, soft inside and with a nice crunchy crust outside!
We know all too well that when one finds out about being gluten sensitive, one of the very first things one looks for is soft gluten free bread.
As you may already know, I love experimenting with gluten free recipes and throughout the years I’ve shared several wheat free bread recipes like this gluten free buckwheat bread, this gluten free millet bread with olives and one of the most loved recipes on the blog, the gluten free yeast free bread.
Only recently I’ve realized I’ve never shared a recipe for simple vegan gluten free bread made with rice flour, super easy and quick to make.
So, since it’s pretty hard to find gluten free bakeries, let’s see how to make gluten free bread at home!
Scroll down for the gluten free bread recipe but don't miss the following tips and variations!
Tips and Substitutions
You sure can, that will make the job even easier!
I made this gluten free bread without stand mixer to make sure it can be easily made by everyone
I haven't tested it but I guess you can (the amount of water will probably vary though)
I specifically made this bread with a homemade gluten free flour blend so that everyone can do it anywhere and make things easier if a specific flour brand isn't available where you live.
Aquafaba is optional in this recipe, yet it makes a softer gluten free bread.
You could replace it with flaxegg: mix 1 tablespoon of ground flax seeds with 3 tablespoons of water, let rest a few minutes and the incorporate the flaxegg to the dough before kneading.
Sugar is necessary to activate the yeast. If you don't want to use regular, you can replace it with two teaspoons of agave / maple syrup or - for a non-vegan option - honey.
You can omit brushing the olive oil on top right before baking, you will still get a great gluten free bread loaf!
The olive oil though gives it a nice golden and crunchy crust on top.
As you will see, making this gluten free vegan bread at home is super easy!
It’s soft inside, has a nice and crunchy crust outside and it's easy to slice!
Besides the great texture and its nice crust, what I love about this gluten free egg free bread is that its smell is basically the same as that of the focaccia bread my mom used to make! Sweet memories 🙂
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Gluten free Vegan Bread {Homemade Flour Blend}
Equipment
- kitchen scale
- 1 bowl
- 1 spoon
- 1 loaf pan
- 1 thick cloth/napkin
- parchment paper
Ingredients
- 180 grams (1+¼ CUP + 1 tbsp) gluten free brown rice flour
- 200 grams (1+⅓ CUP) gluten free white rice flour
- 120 grams (¾ CUP) potato or other gluten free starch
- 2 teaspoon sugar
- 7 grams (ca. ½ tbsp) active dry yeast (gluten free)
- 1,5 tsp salt
- 1 tablespoon olive oil
- 300 grams (1+⅓ CUP) water (room temperature)
- (optional) 2-3 tbsp aquafaba (chickpea cooking liquid)
Instructions
- In a bowl sift the brown rice flour, white rice flour, starch, active dry yeast and sugar
- mix well all the dry ingredients
- make a well in the center and pour the water, olive oil and salt
- at this point you can add 2-3 tablespoon of aquafaba: it is optional, but it will make the bread softer
- mix with a spoon first, then - as soon as big crumbs start to form - start mixing and kneading with your hands, incorporating all the ingredients
- the dough will become compact and uniform within a moment
- keep kneading the dough for 5-10 minutes minimum
- grease a loaf pan with olive oil or line it with parchment paper and place the gluten free bread dough in it
- cover the dough with a thick cloth and place it in a warm place, for 1 - 1.5 hours. I either let it rest close to the radiator or in the turned off oven with a bowl of hot water next to the dough
- the dough will have to get double in size (at least)
- pre-heat the oven at 190°C / 380 F
- right before placing the it into the oven (NOT before, or the dough will absorb the oil) brush the dough surface with a little bit of olive oil
- bake for 30-40 minutes, or until the crust is nice and golden and the toothpick comes out clean, when you insert it into the bread
- once out of the oven let it cool down at least 15-20 minutes before slicing it
- store it in an airtight container to keep it soft up to 2 days
dana says
This was a hit with my vegan neighbor! She's been under the weather, so I made her a pot of soup and this loaf of bread to take over and she raved about it!
Tayler says
I made this bread over the weekend and it was incredible! Our friends, both vegan and not, loved it!
Nathan says
This is a fantastic vegan bread! I love the contrast between the tender inside and the crusty outside. Thanks for the recipe!
Jessie says
So happy to find this recipe! I love homemade bread but we have some family members who are gluten free; this was the perfect solution to make sure they still have some cozy side dish options at our holiday dinner.
Biana says
This loaf looks so delicious! Will be great with some jam and a cup of tea.
charlene kinne says
Can I use all brown rice flour instead white rice?
Sweet Sensitive Free says
Hi! Yes, it shouldn't be a problem, do not skip the starch though