Bread Gluten free Vegan

Gluten free Vegan Bread Loaf

vegan gluten free bread recipe

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 skip the following tips and variations!

TIPS and SUBSTITUTIONS

CAN I USE A STAND MIXER TO MAKE THIS BREAD?

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

CAN I MAKE THIS BREAD WITH A STORE BOUGHT GLUTEN FREE FLOUR MIX?

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.

I CAN’T USE AQUAFABA (CHICKPEA COOKING LIQUID), CAN I OMIT IT OR REPLACE IT?

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.

CAN I AVOID THE ADDED SUGAR?

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.

CAN I OMIT THE OLIVE OIL?

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 don’t  forget to tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!

Ciao!
Sonia

vegan gluten free bread loaf

Gluten free Vegan Bread {Homemade Flour Blend}

This homemade gluten free bread is super easy to make, it's vegan, soft inside and with a nice crunchy crust outside!
Prep Time15 mins
Cook Time40 mins
Resting time1 hr
Total Time2 hrs
Course: Bread
Keyword: bread, easy, flour blend, gluten free, homemade, quick, rice flour, vegan

Equipment

  • 1 bowl
  • 1 spoon
  • 1 loaf pan
  • 1 thick cloth/napkin
  • parchment paper

Ingredients

  • 180 gr gluten free brown rice flour
  • 200 gr gluten free white rice flour
  • 120 gr potato or other gluten free starch
  • 2 tsp sugar
  • 7 gr active dry yeast (gluten free)
  • 1,5 tsp salt
  • 1 tbsp olive oil
  • 300 gr 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 tbsp 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

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