Vegan Gluten-Free Bread Recipe
A light, airy loaf with a tender crumb and crisp crust that satisfies both gluten-free and plant-based needs without compromising on authentic bread texture or flavor.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">300g gluten-free flour blend (store-bought or homemade)</li><li class="ingredients-single-item">100g brown rice flour</li><li class="ingredients-single-item">50g tapioca starch</li><li class="ingredients-single-item">30g psyllium husk powder (not whole husks)</li><li class="ingredients-single-item">12g (2 tsp) instant dry yeast</li><li class="ingredients-single-item">10g (2 tsp) salt</li><li class="ingredients-single-item">15g (1 tbsp) sugar</li><li class="ingredients-single-item">30ml olive oil</li><li class="ingredients-single-item">10ml apple cider vinegar</li><li class="ingredients-single-item">480ml warm water (around 40°C/105°F)</li><li class="ingredients-single-item">2 tbsp mixed seeds for topping (sunflower, pumpkin, sesame, flax)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">23cm x 13cm (9" x 5") loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Kitchen scale</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the gluten-free flour blend, brown rice flour, tapioca starch, psyllium husk powder, instant yeast, salt, and sugar until thoroughly combined. Proper mixing of the dry ingredients is crucial in gluten-free baking to ensure even distribution of leavening agents and texture enhancers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Check that your water is at the right temperature (about 40°C/105°F) using a thermometer – this is crucial as water that's too hot will kill the yeast, while water that's too cool won't activate it properly. Mix the warm water with the olive oil and apple cider vinegar in a separate container.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the wet ingredients into the dry ingredients while mixing on low speed using the paddle attachment of your stand mixer. Once initially combined, increase to medium speed and beat for 4-5 minutes. Unlike traditional bread where over-mixing develops gluten (which we don't want), this extended mixing time helps develop the structure that psyllium provides in place of gluten. The dough will thicken significantly and look more like a very thick batter than a traditional bread dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line your loaf pan with parchment paper, leaving some overhang on the long sides to help with removal later. Scrape the dough into the prepared pan and smooth the top with wet hands or a wet spatula. Sprinkle with mixed seeds, pressing them gently into the surface so they adhere during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the pan loosely with a clean tea towel and place in a warm, draft-free location to rise for 45-60 minutes, or until the dough has risen to about 1-2cm below the rim of the pan. Gluten-free bread won't double in size like wheat bread, but should rise by about 30-40%.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough is rising, preheat your oven to 180°C (350°F). When the dough has risen sufficiently, place the loaf in the middle rack of the preheated oven and bake for 50-55 minutes. The bread is done when the internal temperature reaches 99°C (210°F) and the crust is deeply golden. If the top browns too quickly, loosely cover with aluminum foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once baked, immediately remove the bread from the pan using the parchment paper overhangs and place on a wire rack to cool completely – this step is absolutely crucial as the bread continues to set as it cools. Resist the temptation to cut into it while warm, as this will result in a gummy texture. Allow at least 3-4 hours of cooling time for best results.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once completely cooled, slice with a serrated knife. This bread keeps well at room temperature in a paper bag or bread box for 2-3 days. For longer storage, slice the entire loaf and freeze with parchment paper between slices for up to 3 months. Defrost slices at room temperature or toast directly from frozen.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is psyllium husk powder essential in gluten-free bread making?
Psyllium husk powder acts as a gluten substitute by creating a gel-like structure when hydrated, providing elasticity and binding properties to the dough. It helps trap air bubbles during rising and baking, resulting in a better crumb structure and preventing the typical crumbly texture of gluten-free baked goods.
Can I substitute ingredients in this gluten-free bread recipe?
While the psyllium husk powder is non-negotiable, you can experiment with flour combinations (ensuring they remain gluten-free), replace olive oil with another neutral oil, and use coconut sugar instead of regular sugar. For yeast-free varieties, consider using baking powder and adjusting the method accordingly.
Why does gluten-free bread need longer cooling time?
Gluten-free bread requires extended cooling (3-4 hours) because the starches continue to set and stabilise as they cool. Cutting too soon interrupts this process, resulting in a gummy, dense texture. Proper cooling ensures the internal structure fully develops for the best possible crumb and slice-ability.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
