Gluten Free and Vegan Bread Recipe: Soft, Simple, and No Compromises

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gluten free and vegan bread recipe

The bread that brought it all together

There was a time when bread felt like a missing piece in our kitchen. With gluten and dairy off the table, and eggs not far behind, I tried loaf after loaf that crumbled apart or tasted like cardboard. He missed toast in the morning. I missed baking something I knew would comfort him. That’s why this gluten free and vegan bread recipe means so much.

It’s soft, golden, and holds together beautifully. Perfect for sandwiches, toasting, or just tearing into warm with a little dairy free butter. The first time I pulled this loaf from the oven, he took a bite and smiled, really smiled. Like our gluten free egg free bread recipe, this recipe gave us something back that we didn’t realize we’d missed so much.

gluten free and vegan bread recipe Ingredients

• 1½ cups gluten free all purpose flour (with xanthan gum)
• ½ cup almond flour or oat flour
• ¼ cup ground flaxseed
• 1 tbsp psyllium husk powder
• 1 packet (2¼ tsp) instant yeast
• 1 tsp baking powder
• ¾ tsp salt
• 1 tbsp maple syrup or agave
• 1 tbsp olive oil or avocado oil
• 1 cup warm water (100°F–110°F)

gluten free and vegan bread recipe Instructions

1. Lightly grease a 9×5 inch loaf pan and line with parchment.
2. In a large bowl, whisk together all dry ingredients: gluten free flour, almond/oat flour, flaxseed, psyllium, yeast, baking powder, and salt.
3. In a separate bowl, mix warm water, maple syrup, and oil.
4. Pour wet mixture into dry and stir until a sticky dough forms.
5. Let sit uncovered for 10 minutes so the psyllium and flax thicken the dough.
6. Transfer dough to the prepared pan and smooth the top with damp hands.
7. Cover loosely with a towel and place in a warm spot to rise for 45–60 minutes.
8. Preheat oven to 375°F (190°C).
9. Bake for 40–45 minutes, or until golden and firm.
10. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

The result is a soft, sliceable loaf that’s allergy friendly and full of real bread flavor. Much like our gluten dairy free banana bread recipe, it’s now a staple in our house, one we turn to again and again.

Ingredients You’ll Need for gluten free and vegan bread

Every ingredient with a purpose

Baking gluten free and vegan bread recipe isn’t just about swapping flour and skipping eggs, it’s about understanding what each ingredient gives back.
Every time I make this loaf, I’m reminded that thoughtful choices create something truly comforting. It’s why I choose flours that nourish, binders that hold, and oils that enrich. Like our vegan gluten free almond cake recipe, this bread starts with simple ingredients that work together beautifully.

Here’s what each one does:

• Gluten Free All-Purpose Flour: The structure. Choose a blend that includes xanthan gum or guar gum for elasticity.
• Almond or Oat Flour: Adds tenderness and moisture without heaviness.
• Ground Flaxseed: Acts as a binder and adds fiber-rich depth.
• Psyllium Husk Powder: The magic ingredient. It mimics gluten’s stretch and keeps the loaf together.
• Instant Yeast: Helps the loaf rise and develop that subtle yeasty flavor.
• Baking Powder: Adds lift and keeps the texture soft.
• Salt: Enhances every flavor in the loaf.
• Maple Syrup or Agave: Just a touch of sweetness helps feed the yeast and balance the flavors.
• Oil: Olive oil adds richness and helps with shelf life.
• Warm Water: Activates the yeast and binds the dough.

How to choose allergy safe swaps

This gluten free and vegan bread recipe is flexible, too. Use oat flour if you need a nut free option. Swap olive oil for avocado or sunflower oil. And for those who avoid any kind of gum, make sure to use psyllium husk, it does the work without the need for synthetic binders.

It’s the same mindful approach I take when baking our gluten free communion bread recipe, where every choice matters. Here too, we’re creating something that nourishes and comforts, without compromise.

for more informations see this our article: The Magic of Plant-Based Baking: Creating the Perfect Loaf

Tips for Gluten Free and Vegan Bread Success

What makes it rise

gluten free and vegan bread recipe baking can feel like chasing magic. But once you understand the ingredients, it starts to make sense, and rise. The key to this gluten free and vegan bread recipe is knowing how to mimic structure and stretch without wheat or eggs.

That’s where psyllium husk shines. It hydrates, swells, and creates that doughy elasticity you’d normally get from gluten. Combined with flaxseed meal, it gives the dough just enough strength to hold its shape. And by activating yeast properly in warm water, you set the loaf up for a beautiful rise.

For best results:

• Don’t rush the rise. Letting the dough rest in a warm place for 45–60 minutes gives the yeast time to work.
• Use a thermometer. Water between 100°F–110°F is ideal. Too hot, and it kills the yeast. Too cold, and it won’t activate.
• Mix thoroughly but don’t overwork. A sticky, well-combined dough is perfect.

Texture, flavor, and troubleshooting tricks

If your loaf is too dense, your flour blend may be too heavy. Try using half oat flour, like in our gluten free carrot cake recipe, to lighten it up. For more airiness, sift your dry ingredients first.

Crumbly results? It may need more psyllium or an extra spoonful of flax. You can also increase the bake time by 5 minutes if it’s too moist inside.

And don’t skip the oil, it not only improves texture but helps the bread last longer. I learned this while testing our gluten free pita bread recipe, which depends on oil to stay flexible after baking.

Remember, every loaf you bake teaches you something new, and once you find your rhythm, you’ll never look back.

Storage and Serving Suggestions

Keep gluten free and vegan bread recipe fresh

One of the best parts of this gluten free and vegan bread recipe is how well it holds up after baking. I’ve made loaves on Sunday that were still tender by Wednesday, no crumbling, no dryness, just real, sliceable bread. Here’s how to keep yours tasting like it just came out of the oven.

Storage Tips:

• Once fully cooled, wrap your loaf tightly in parchment and store it in an airtight container or bread bag.
• At room temperature, it stays fresh for 2–3 days.
• For longer storage, refrigerate up to 5 days, but toast slices before eating to restore that soft crumb.
• You can freeze the loaf (whole or sliced). Wrap well and store for up to 2 months. To reheat, thaw overnight or toast directly from frozen.

Make it part of your weekly meals

This gluten free and vegan bread recipe isn’t just for sandwiches (though it’s excellent for that). We toast thick slices for avocado breakfast toast, dip it into soups, and use it for hearty paninis. It’s also lovely alongside sweet options, like a smear of almond butter and honey or served next to a slice of gluten free cookie cake for brunch spreads.

Try folding in seeds like in our rye gluten free bread recipe for texture and crunch.

gluten free and vegan bread recipe conclusion

This gluten free and vegan bread recipe was never just about making bread. It was about giving him something warm, nourishing, and familiar, something that told him, “You don’t have to go without.” From the smell as it bakes to that first golden slice, this loaf has become a small but powerful act of care in our home.

Like so many of the recipes I’ve shared, from our banana bread to almond cake, this gluten free and vegan bread recipe came from love, built on ingredients that work for us, not against us. If you’re baking for someone you love, someone who needs to feel included at the table, this loaf is for them.

gluten free and vegan bread recipe Asked Questions