Finally I’ve created a vegan gluten free bread recipe.
I get asked all the time for bread recipes that use a bread maker and as I will be launching a giveaway on 1st August for a Zero Gluten Baker I thought I would finally share a recipe.
This recipe is almost the same as the one on the packets of my plain flour blend where I use it to make a garlic and herb tear and share bread.
Why make your own gluten free bread?
Shop bought bread is full of all kinds of strange ingredients and often includes eggs.
I am trying to move away from adding eggs to bread (it seems rather odd if nothing else). Instead I rely on my quality flour blends plus natural bread ingredients.
The only ‘odd’ ingredient I do add is psyllium husk powder which acts as a gluten replacer.
If you don’t have any psyllium husk powder then you can replace that with xanthan gum.
I prefer to use psyllium husk powder, ground flax seeds and chia seeds as my gluten substitutes because they are just seeds ground up and are therefore more natural. You’ll find out more about psyllium in this blog post I wrote.
If you’re interested in getting some psyllium then visit my Vicki Recommends page where you’ll find the make that I use.
Does this vegan gluten free bread keep well?
Being homemade don’t expect a long shelf life for this vegan gluten free bread.
If you don’t eat it on the day or day after you bake it, it will be dry; perfect for toast or bread crumbs but not so good for sandwiches.
I personally prefer the fact that my bread goes dry. It is simply unnatural for shop bought bread to last so long and the reason it does is because of all the preservatives and gums that are added.
Think about the French. You wouldn’t catch them keeping bread for more than one day!
If you do want the bread to last longer then slice it and freeze it. All you need to do when you want it is heat it through in the microwave until warm and it will be just like it was from the oven.
What gluten free flour is in the bread?
If you want to make this bread you’ll need my wholegrain gluten free plain flour blend. You can find out all about it by reading this article here.
You can buy it from my shop:
If you like this recipe then you might like my other bread maker recipe. It’s for gluten free and dairy free fruit nut and chocolate loaf. That isn’t a vegan recipe because it contains an egg. You could try replacing the egg with egg replacer if you need it to be vegan.
What can I use as an egg replacer?
If you’re replacing an egg in a recipe (like the one above) that doesn’t use the egg for helping the rise of the bake then use 1 tbsp ground flax seeds mixed with 3 tbsp water. Stir the mixture then leave it for 5 minutes until it forms a gel. Then use it as you would an egg.
Pin the recipe for vegan gluten free bread in a bread maker so you don’t lose it:
Bread Recipe For A Bread Maker
- 400 ml tepid bottled or filtered water
- 2 tbsp olive oil plus extra for drizzling if desired
- 450 g Free From Fairy plain gluten-free flour blend
- 2 1/4 tsp Allinson Easy Bake yeast
- 1 1/2 tsp psyllium husk powder or xanthan gum
- 1 tsp sea or rock salt
- 1 tbsp ground flax or chia seeds
Place the ingredients into the bread maker pan in the order listed
Put the pan into the bread maker and switch on. If you have a gluten-free setting use that or choose a program that only has one rise before baking (usually the 'quick' bread program)
Once the bread has risen drizzle with a little oil before the baking cycle starts, if desired. You could also scatter with seeds at this stage.
When the bread has baked remove the pan from the machine and leave to cool for five minutes before turning out onto on a wire rack
Leave to cool completely before cutting
I’ve shared this with: