My favourite gluten-free vegan bread! This loaf is soft and fluffy, with an indulgent texture and a crunchy outside. Perfect served with avocado, vegan butter, or peanut butter, and also dipped in soup!
I've never been the biggest fan of supermarket bread. It just isn't the same as homemade bread straight from the oven, slathered with vegan butter and enjoyed to the fullest.
So, here's a bread recipe that's my go-to at the moment. It's so crazy good that you'd never guess it's both vegan and gluten-free.
Can we take a moment to appreciate that crunchy, golden brown crust?! That's probably one of my favourite things about this bread.
The flavors are earthy and rich, with a subtly sweet aftertaste and absolutely no weird interference from any of the ingredients used. Sounds like a dream, doesn't it?!
Now, this is a bit of a denser loaf, resembling rye bread and even to an extent banana bread rather than the light and airy sandwich bread variety.
But fear not, because it's certainly not heavy. You can enjoy it with both sweet and savory toppings, as a side dish or as an appetizer before your main course.
Ingredients & Substitutions
- Any unsweetened plant based milk of your choice. Almond and cashew milk are good choices.
- Good quality sea salt.
- Maple syrup. Don't leave this out as it's crucial for the right balance of flavors.
- Dry yeast.
- Ground flaxseed + water to make a flax egg.
- Buckwheat flour.
- Rice flour. Ensure to get the finest ground you can find to avoid a grainy texture and to make sure this flour combines well with the other ingredients.
- Xanthan gum.
- Chopped walnuts
Make the Bread (step by step)
First, combine the plant based milk, salt, maple syrup and yeast in a mixing bowl and set aside for around 10 minutes to activate the yeast. You know that it's active when the mixture starts to foam.
Meanwhile, stir together the ground flaxseed and water and set aside to soak for 10 minutes.
Add the flax egg to the yeast mixture, then add the oat flour, rice flour, xanthan gum and chopped walnuts. Mix together really well until a sticky dough forms.
Transfer the dough into a loaf tin and set aside to rise, covered, for around 40 minutes. With around 10 minutes left, preheat the oven to 180 degrees C/350 degrees F.
Bake the bread in the preheated oven for 25-30 minutes. The crust should be golden brown and a toothpick should come out dry from the centre.
Storing and Freezing
You can store this bread lightly covered (for instance, with a tea towel) at room temperature for up to 5 days.
It is also super freezer-friendly: store slices in a ziplock bag and freeze for up to around 4 months, taking out the slices and leaving them to thaw at room temperature or in the toaster as required.
Serving Suggestions
- Serve with mashed avocado, sea salt and a hint of lemon juice.
- Spread with nut or seed butter of your choice.
- Top with chopped veggies and hers.
- Serve on the side of a soup such as my broccoli 'cheese' soup and vegan wild rice soup.
- Spread with vegan butter or vegan Nutella after heating it up in the toaster.
Tips and Tricks
I wouldn't recommend subbing any of the flours listed above. It just changes the texture too much. However, if you try one out and it turns out great then be sure to let me know!
Use the spoon and level method for measuring out flour using cups. This means using a large spoon to transfer the flour to the measuring cups, and then scraping the excess of the top using a flat edge.
If you have one, try and use a food scale for the best results.
Give the yeast enough time to activate. If the mixture is not frothy, that means it hasn't activated yet.
More Vegan Recipes
If you love this vegan gluten-free bread, be sure to check out these other delicious recipes:
📖 Recipe
Equipment
- Conventional oven
- Bread tin
Ingredients
- 1 ½ cups plant based milk
- ½ teaspoon salt
- ¼ cup maple syrup
- 2 tablespoon dry yeast
- 2 tablespoon ground flaxseed
- 3 tablespoon water
- 1 ¼ cup buckwheat flour
- 1 cup rice flour
- 1 tablespoon xanthan gum
- ¼ cup walnuts, chopped
Instructions
- Combine the plant based milk, salt, maple syrup and yeast in a mixing bowl and set aside for around 10 minutes to activate the yeast. You know that it's active when the mixture starts to foam.
- Stir together the ground flaxseed and water and set aside to soak for 10 minutes.
- Add the flax egg to the yeast mixture, then add the buckwheat flour, rice flour, xanthan gum and chopped walnuts. Mix together really well until a sticky dough forms.
- Transfer the dough into a loaf tin and set aside to rise, covered, for around 40 minutes. With around 10 minutes left, preheat the oven to 180 degrees C/350 degrees F.
- Bake the bread in the preheated oven for 25-30 minutes. The crust should be golden brown and a toothpick should come out dry from the centre.
Jocelyn Tran says
Made it today using chia egg instead of flax egg, and cornstarch instead of xanthan gum and it turned out amazing! Thank you for sharing this recipe. This has an approval stamp of my gluten-intolerant partner and he said he liked the use of buckwheat flour in this recipe. It toasts very well with plant-based margarine. 🙂