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vegan gluten free bread loaf
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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!
Course Bread
Keyword bread, easy, flour blend, gluten free, homemade, quick, rice flour, vegan
Prep Time 15 minutes
Cook Time 40 minutes
Resting time 1 hour
Total Time 2 hours

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

Notes

Please note that measurements in cups may be slightly different from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.