Good gluten-free bread can be difficult to find, especially when you have additional dietary restrictions, not to mention the often-quite-hefty price tag attached to it. So a great alternative is to make your own bread at home!
This means that you know exactly what is in it – plus you save money on every fresh loaf you bake.
When baking gluten-free bread, while also avoiding other allergy inducing products, there are some things that can be nearly impossible to find substitutions for. So many flours are made out of nuts such as almonds and cashews, but, thankfully, there are many different nut-free options out there as well. These recipes use rice flour, flax seed, coconut flour, and arrowroot flour which bind nicely without dominating the flavor of the bread. You may also often see recipes that use xanthan gum, an ingredient that is used in place of gluten, but even that can be replaced with psyllium just as easily one-to-one.
One of the hardest things to find in a gluten-free bread recipe, however, is vegan alternatives because most of them use eggs to help bind the ingredients together.
This recipe is the answer to your search for a gluten free, nut free, gum free AND vegan bread recipe. It uses a mixture of baking powder (not soda), water, and oil that works as a binder as well as a leavener.
The bread tastes like something straight out of a bakery. It is so good that it even tastes great all on its own – no toppings needed! The recipe is inspired by Jeanne over at Art of Gluten-Free Baking who says that she likes to eat it just as-is—not toasted, buttered, or with jam—which is one of her favorite things about it.
We couldn’t agree more!
Gluten-free, Nut-free, Gum-free, Vegan Sandwich Bread
1 cup brown rice flour
1 cup white rice flour
½ cup tapioca flour (I love this one)
½ cup sweet rice flour
1 tablespoon psyllium
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons granulated sugar
2 tablespoons active dry yeast
1-1/2 cups warm water (about 110 degrees F)
2 teaspoons apple cider or white vinegar
¼ cup olive oil
1 tablespoon baking powder
2-1/2 tablespoons water
2-1/2 tablespoons olive oil
- Preheat the oven to 375 degrees F, and prepare your bread pan with olive oil and sprinkle it with tapioca flour.
- Prepare the yeast by stirring 1 tablespoon of sugar into the warm water until it is dissolved, and then do the same with the yeast. Allow it to sit for about 10 minutes to make sure that the yeast is activating. If it is working, the water will get foamy; otherwise you will need to prepare new yeast to ensure the fluffiest bread.
- In a medium bowl, mix together your flour, psyllium, baking powder, salt, and 3 tablespoons of sugar.
- Prepare the egg substitute by combining the ingredients in a small bowl, and then set up a stand-up mixer with the paddle attachment and, in a medium bowl, combine the oil, and vinegar. Mix them together for a few seconds before adding the yeast mixture. Mix the wet ingredients together until they are combined and then add the dry ingredients. Beat on high for about three minutes until everything is well-mixed. You should have a thick batter when you are finished. [Note: if you do not have a stand-up mixer, that is fine. Simply mix the wet ingredients with a whisk or hand-held mixer until they are well-combined. When you add the dry ingredients you may need to switch to a sturdier tool like a wooden spoon.]
- Pour the mixture into your bread pan and smooth the top. Place it in a warm spot to rise until it is about 50 percent larger (about 30–40 minutes), to the top or a bit above the edge of the pan.
- Bake for 20 minutes before checking on it. If the bread is browning too much, place a tent of foil over it and then finish baking for another 10 minutes.
- Remove the pan from the oven and allow it to cool on a rack for 5 minutes before turning the loaf out and allowing it to cool completely.
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