The tenderness of a traditional loaf of bread with the taste that will have everyone asking you for the recipe! AND, it’s gluten free, nut free, gum free and vegan too!
Good gluten-free bread can be difficult to find, especially when you have additional dietary restrictions, not to mention the hefty price tag that’s usually attached to it! So a great alternative is to make your own bread at home!
How to Make Gluten Free Nut Free Gum Free Vegan Sandwich Bread
Let’s look at this bread recipe step by step:
1. The ingredients: they need to be at room temperature! This is super important for a successful, nicely risen loaf. Cold ingredients do not work well in gluten free baking. Warmth adds height and volume – two very important qualities in baking.
2. Proofing the yeast: See that lovely cup of foamy yeast? That’s a nicely proofed yeast. Proof yours beforehand by adding it to the cup of warm water, mixed with some sugar. Set it aside while getting the rest of the recipe ready.
3. Secret for mixing: use a stand mixer for combining them! It makes the job so easy. Just mix the dry ingredients in one bowl, mix the wet ingredients in the bowl of stand mixer and then add the flour to the wet. Turn on the mixer for 3 minutes and it’s done!
4. Pan size: my favorite pans are these by Norpro. The is ideal and the grooved design encourages the batter to ‘climb’ up the walls of the pan. Coat the pan with some oil and dust it with flour and it’s ready to go.
One of the challenges to mimic with a vegan recipe, particularly vegan bread are the eggs.
Using binders in vegan bread
Binders are the ‘glue’ that helps hold everything together in recipes. Eggs are some of the most common, but they aren’t the only option. In this vegan bread, we’ve used chia seeds and psyllium husk powder as the binders.
Chia seeds mixed with warm water create a gel that acts just like an egg. While it won’t work in all recipes, for example, this English muffin recipe will not bake up those golden muffins with an egg substitute – it positively HAS to be eggs. But, this vegan bread is another story.
Psyllium husk powder makes this bread complete. It doesn’t take much – just 1 Tablespoon, but it packs a powerful punch and elevates this bread to ‘bakery status’. Seriously, I would expect to find this in a bakery.
Gluten-free, Nut-free, Gum-free, Vegan Sandwich Bread
A bread that's free from most major allergens and still tastes amazing?! This gluten free, nut free, gum free vegan sandwich bread is it!
- 2 tablespoons active dry yeast
- 1-1/2 cups warm water about 110 degrees F
- 1 cup brown rice flour
- ½ cup white rice flour
- ½ cup sorghum flour
- ½ cup tapioca starch
- ½ cup sweet rice flour
- 1 tablespoon psyllium husk powder
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons granulated sugar divided
- 2 teaspoons apple cider or white vinegar
- ¼ cup olive oil
- 1 Tbsp. ground chia seeds
- 3 Tbsp. warm water
- Prepare an 8” x 4.5” bread pan with olive oil and sprinkle it with tapioca flour. Set aside.
- In a 2 cup measuring cup, prepare the yeast by stirring 1 tablespoon of sugar into the warm water until dissolved. Add the yeast and stir. Allow it to sit for about 10 minutes to make sure that the yeast is activating.
- In a small bowl, prepare the egg substitute by combining the chia seeds and water. Set aside until the mixture gels. Set aside.
- Meanwhile, in a medium bowl, mix together the flours, tapioca starch, psyllium, baking powder, salt, and remaining 3 tablespoons of sugar.
- In the bowl of a stand mixer, add the yeast mixture and egg substitute. 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.
- Pour the mixture into the bread pan and smooth the top. Place it in a warm spot to rise until it is about 50 percent larger, about 30 minutes.
- Preheat the oven to 375 F. Bake the loaf for 30 – 35 minutes or until golden brown on top.
- 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.
- Use room temperature ingredients
- Allow your yeast to proof for 10 minutes
- Use an 8" x 4.5" size pan
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