Homemade gluten free bread. 10 ingredients. Vegan. Simple. Healthy. Delicious. Honestly, it’s the only gluten free bread recipe you will ever need. Fluffy inside with a thick crust, making it divine for sandwiches, toast, and good old bread and butter. It holds together perfectly with no weird ingredients or additives. Kid-friendly, gluten-eaters approved. This loaf is amazing.
If you can’t tell from that intro, I am insanely excited about this loaf of bread.
I started this blog because when I was diagnosed with Celiac disease, I had such a difficult time finding foods I loved. At this point, I feel like I have a pretty good handle on eating gluten-free and still enjoying food. But it wasn’t always this way. Honestly, the first loaf of bread I tried was stale and tasteless and pretty horrible. So for a while, I stayed away from the whole idea. Thankfully, the gluten-free industry has come a long way since then.
I now have several favorite brands of bread. I like to switch it up because the brands always seem to be improving. And it’s awesome. But it ends up that they’re often sold at special stores, or the store is sold out, or, honestly, they’re just too expensive. So let’s suffice to say I’ve been wanting to try my hand at making bread for a long time. I love making my own foods, and this is such a basic one that I eat everyday. Even more, I could control exactly what goes into it- adding in the things I like–and taking out the things I don’t. For example, I love seedy breads, so I added pepitas, sunflower seeds, and oats on top of mine. You can leave those off or use toppings you like. Even mix in cinnamon raisin for a fun twist (literally!) 😉
But guys, this loaf exceeded my expectations. It’s thick, fluffy, delicious, and tastes exactly as I remember a soft piece of bread should. It’s perfect as is with a smear of butter, but I tried it several ways to share some new ideas with you. Toasted was great, as was french toast, and a hearty sandwich. It was wonderfully satisfying with no weird aftertastes, density, or crumbliness. Oh and it’s only TEN ingredients! And vegan! I only wish it had risen more, and I’m determined to figure out how to achieve that. But this recipe was too good not to share with you right away, I will update as I improve the recipe:)
So to make it, first you have to prepare your yeast mixture by combining active dry yeast with a dash of maple syrup and warm water, then letting it activate. Meanwhile, create your binder. Instead of egg, I used whipped aquafaba to keep it vegan. Sounds intimidating, but it is SO EASY. Simply drain the liquid from a can of chickpeas into a mixing bowl–and using an electric beater–mix until it becomes foamy and forms soft peaks. About 5 minutes.
By then, the yeast will be bubbly, and you can combine all of the ingredients in the bowl with the aquafaba. Mix well and pour into a greased loaf pan. Let rise about 1-2 hours, covered. Pre-heat the oven to 375 degrees F and bake 30 minutes. Take it out of the oven and turn it onto it’s SIDE on a cooling rack. This prevents the bottom from becoming dense and helps distribute the airflow while cooling. After it’s cooled, slice into it, and enjoy.
It’s fabulous with
Almond butter and sunflower seeds
Cream cheese and flax meal
Raspberry jam (homemade by my Gramma)
Avocado slices with hemp hearts
I love this recipe, and I know you will too. Bake up a loaf on Sunday and have it to enjoy all week long. Or, if you’re feeling ambitious, bake a few and freeze it (pre-sliced) for fresh baked bread whenever you need it. Cheers!
- 2½ tsp active dry yeast
- 1 tsp maple syrup or sugar
- 1.5 cups warm water
- ½ cup aquafaba (the liquid at the bottom of a can of chickpeas), whipped to soft peaks
- 1 tsp salt
- 1 cup white rice flour
- 1 cup brown rice flour
- 1 cup tapioca flour
- 1 tsp xantham gum
- 4 tsp baking powder
- ¼ cup olive oil
- 2 tsp apple cider vinegar
- Toppings (optional): pumpkin seeds, sunflower seeds, oats
- Combine yeast, maple syrup, and warm water in a bowl and mix gently. Let sit 10 minutes until some bubbles form.
- Whip aquafaba in a large mixing bowl with an electric beater until soft peaks form.
- Combine all ingredients in large bowl.
- Pour into greased bread pan, cover, and let rise 1-2 hours.
- Pre-heat oven to 375 degrees F.
- Top with pepitas, sunflower seeds, and oats, if desired.
- Bake 30 minutes.
- Let cool on its side on a cooling rack.
- Slice and enjoy!
Once sliced, bread will keep in fridge up to one week or in freezer up to two months.
If you prefer, sub 2 eggs for aquafaba.
No one will know its gluten free 🙂