This Easy Gluten Free & Vegan Bread recipe is so simple to make. By using my bread maker, it takes just 5 minutes to prepare before the bread machine does the work. I also provide an option for baking without a machine. This from scratch allergen bread is delicious and you won’t go back to store bought!
If you’re not ready to make your bread from scratch you’ll find details of my gluten free bread mix right here.
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Please note that I created this recipe using the Zero Gluten Bread Maker which I understand is no longer available. If you have a different bread machine you may get different results.
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).
Plus, avoiding adding eggs means that it’s easier to make the bread vegan which can only be a good thing for all the gluten-free vegans out there.
Instead I rely on my quality gluten free flour blends plus natural bread ingredients.
If you are not sure what a gluten free flour blend is then I’d suggest that you read What On Earth Is…A Gluten Free Flour Blend? It will save you having any more baking disasters.
A Gluten Free Bread Mix Alternative
If you’re not ready to start making your gluten free bread from scratch then check out my gluten free bread mix. It’s so simple to make and it makes the best gluten free bread I’ve ever tried.
You can find full details, and how to buy it right here…
Ingredients for Gluten & Dairy-Free Bread for a Bread Maker
Psyllium husk powder
The only ‘odd’ ingredient I 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 can read more here – What Is Psyllium Husk & How Is It Used In Gluten Free Food?
Gluten Free Flour from the Free From Fairy
If you want to make this bread you’ll need my wholegrain gluten free plain flour blend.
You can find out more about my Gluten Free Flour or buy it from my shop by clicking the link below:
Flax Seeds (or Chia Seeds)
A flax or chia egg is a great vegan egg-alternative to use in this vegan bread machine recipe.
To make a flax egg, just mix one tablespoon of ground flaxseed meal and three tablespoons of water then let it sit for around 15 minutes until thick and gloopy.
Vegan eggs help to give this gluten-free bread structure in the same way that gluten would in regular bread as they absorb water and thicken the dough.
But don’t worry, for this recipe I tell you exactly what to do with your flax or chia seeds in the recipe card below.
You just add them to the bread maker pan along with the other ingredients and they’ll gradually develop the desired properties to bind the bread dough together properly.
Does this Dairy & Gluten-free bread keep well?
Being homemade, don’t expect a long shelf life for this homemade vegan and 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 vegan bread maker 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.
Can you make this Vegan Bread without a bread maker?
Yes you can. If you don’t have a bread machine then I recommend you use a mixer like this Sage Mixer to mix up the dough. This ensures the ingredients are well combined and the dough forms properly.
Firstly, combine the dry ingredients using the K-beater. Allow the dry ingredients to mix for 30 seconds. The great thing about this Sage mixer is that it has a timer on it.
Once the dry ingredients are combined, add the wet ingredients and mix at the folding/kneading setting (or a low setting) for 1 minute. Scrape off the scraper and mix again for another 30 seconds.
The mixture will then be ready to transfer to a greased tin. I highly recommend using this particular loaf tin. It is perfect for gluten free bread because it is narrow with high sides.
When you bake gluten free bread the biggest trouble you’ll have is getting it to rise. With the correct tin the dough will reach the top of the tin and provide a slight dome.
Due to the lack of gluten you’ll never get gluten free bread that will hold its form above the top of a tin. This is why you need a tall tin to assist with getting the best looking loaf you can.
Cover the tin with a damp tea towel and leave to rise in a warm place for approx. 1 hour until it has reached the top of the tin.
Then transfer to a pre-heated oven. You’ll need to get the oven really hot before adding the bread. I suggest getting the oven to 220 degrees C fan before adding the bread. You’ll then want to turn the temperature down to 180 degrees C fan.
Bake the bread for 45 minutes. Then remove from the tin, place on a baking tray and cook for around 10 minutes more until it sounds hollow when you tap the bottom.
Pin the recipe for Gluten Free Vegan bread in a Bread Maker so you don’t lose it:
More Bread Maker Recipes
If you like this recipe then you might like my other bread maker recipe.
More Vegan & Gluten Free Bread Recipes
If you like this recipe then why not get my free gluten free recipe booklet:
The Full Recipe
Easy Gluten Free & Vegan Bread (Bread Machine Recipe)
Ingredients
- 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 rock or sea salt
- 1 tbsp Ground flax seeds (or ground chia seeds)
Instructions
- 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
April says
My child has the following allergies: gluten, cassava, oats, dairy, eggs, nuts, corn, soy, and night shades. I am looking for a recipe for bread and a flour blend that doesn’t have tapioca, corn or potato starch. Do you have any suggestions for making my own flour blend? Is arrowroot starch a good substitute? These flours are expensive so I would prefer to get advice before beginning the trial and error process. Anything thing you can offer would be really appreciated. Thanks.
Vicki Montague says
Hi April. That is very tough, I’m sorry to hear what you’re going through. You could probably replace the tapioca, corn or potato starch in a recipe with white rice flour or arrowroot. My article about gluten free flours might help…https://freefromfairy.com/ive-learnt-gluten-free-flours/. I think for you it’s going to be a case of trial and error. I’d also suggest trying some coconut flour bread recipes (google that). Whatever you do it is unlikely to be like traditional bread but hopefully you’ll find something that will work. Good luck! xx
Rhiannon says
Just made this recipe after trying countless others….. so so good! This will be our goto from now on, delicious xx
Thankyou!
Vicki Montague says
I’m so pleased you like it 🙂
Mahnaz says
Hello!
I tried your recipe in my bread machine. I used King Arthur GF flour, as the brand you recommended is not easily available where I live. The dough didn’t rise completely and the top part of the loaf looked smaller than the rest and was whiter, while the bottom part had some dense , doughy like parts from inside. I used the GF program for medium size and medium loaf color. I’m wondering if i needed to increase the time(2 45) of the whole cycle? Or is there anything that I could do. Having said that, the taste of the bread is really good. I sliced my deformed bread and bake them for a bit longer in the oven and the taste fantastic now!
Vicki Montague says
Hi there! I developed the recipe using my gluten free flour blend so you won’t get a good loaf using a different brand of flour. All gluten free flour blends contain different flours and each flour has a different property. If you want to understand why your baking isn’t going as planned then check out my post about gluten free flours…https://freefromfairy.com/what-on-earth-is-a-gluten-free-flour-blend/. I’ve got good news for you though! If you want to learn how to make my flour blend and then be able to make all my successful recipes then I share the recipe and ingredients in my online cookery courses. You can find out about them here…https://freefromfairy.thinkific.com/
Leigh Anne says
I’m in Canada and can’t get your gf blend. I use Anita’s which is oat based. Would that work? also could I sub flax or chia or something for psyllium as I don’t have on hand? (dairy and egg allergy)
Thank you!
Vicki Montague says
Hi Leigh Anne, I’m afraid if you make any substitutions (especially with flour) you will get a very different result. Each gluten free flour in a blend has a different property which is why I took 2 years to create my blend! If you’d like to be able to make my blend then I share the recipe and method in my online cookery courses. You can find details of them here..https://freefromfairy.thinkific.com/collections. If you try the alternative flour and gluten substitute then let me know how it goes!
Kristina says
Had a good rise, until it fell. It’s still pretty high, though and comparable to other recipes. Tastes good.
Vicki Montague says
Hi Kristina, the problem with any bread machine recipe is that each breadmaker is different and so you get different results. I would suggest you try the recipe again using the oven bake method written in the blurb. Let me know how you get on!
Jocelyn says
I’m from New Zealand, so used the gluten free flour found in supermarkets. My breadmaker only has one rise so I used the basic setting. While it rose really well, tasted good, it is very anemic looking. The outside did not brown at all. Any suggestions?
Vicki Montague says
Hi Jocelyn, I’m afraid the flour you use will determine the end result. I’m impressed you got bread with a different blend but the colour will be down to the flour blend probably containing lots of white starch (while mine is 70% wholegrain flours). If you want to know how to make my flour blend I share the recipe along with teaching how to make lots of delicious savoury bakes in my new online course that you’ll find here..https://freefromfairy.thinkific.com/courses/gluten-free-savoury-bakes
Pippa says
Hi
I’m unfortunately intolerant to gluten and yeast. Any chance I can leave out or substitute the yeast for something else?
Vicki Montague says
Hi Pippa, you won’t be able to make this loaf without yeast but I do have lots of yeast-free bread recipes. If you click on the recipes tab you’ll get a drop down menu and one of them is yeast free. Check that out (all recipes are gluten free)!
Jen says
Hi there, I’ve just bought your bread mix but use a bread maker (working full time doesn’t allow me to make it by hand). I’ve baked using the bread mix recipe both using the 530g water stated there and the 400ml water stated above (which is what I would normally use with Doves flour). Both times it has turned gummy/doughy in the bottom of the loaf. I have been using an andrew james bread maker on a quick bread setting (c1.5 hours) with 2 kneads, 2 rises and a bake for c.35mins. Any tips or ideas about what is happening? Thanks, Jen
Vicki Montague says
Hi Jen, I’m afraid I can’t help with a bread maker. I understand why you use one but in actual fact it generally takes less time to bake a loaf by ‘hand’ than it does in the machine. The problem with bread makers is that they are all different. They all have different lengths of time for each stage and therefore give very different results. When making gluten free bread consistency is the key! It is for that reason that I haven’t given instructions on the bread mix for using a bread machine. Because I would have to buy every one on the market and provide instructions for each machine. Having said that, I know there are customers who have had good results when using a machine. All I can suggest is that you join my gluten free baking private facebook group and ask for some help there. Someone may have your machine and would therefore be able to help. Otherwise try out the mix by hand. It is super simple and takes an hour and a half in total to get the perfect loaf.
Lynda Brooks says
Dear Vicki,
I couldn’t wait to try out your flour mix and chose to follow this bread recipe using the oven baked method. I have an aversion to the cloying texture of xanthan gum so substituted this with a desert spoonful of chia seeds.
I bought the recommended loaf tin but, unfortunately, the rise was so good that some of the dough escaped the tin! Undaunted I continued with the bake, not overly hopeful of a satisfactory outcome, and I am delighted to tell you that I am so pleased with the result. The taste and texture of the bread is so good compared to commercial products and I know exactly what went into the bake.
I have already ordered a larger sized tin to accommodate the mix but wonder if slightly less water would control the rise.
Thank you so much for your dedication and research and for sharing your recipes.
Vicki Montague says
Hi Lynda, great to hear from you! I agree with you on xanthan gum which is why I use psyllium husk powder instead. I’m glad it worked with chia seeds! If your loaf rose so much you probably have a warmer house than me! Just wait for it to get to the top of the tin and then place it in the oven. I wouldn’t recommend adjusting the water…I took a long time perfecting the recipe and each ingredient is in the correct proportion. I do suggest just leaving it to rise for slightly less time..and use the same tin. It’s the joy of baking with yeast! It can be rather variable…but over time you’ll work out how long you need to leave it to rise. Let me know how you get on. x
Annie Parenteau says
I did this bread yesterday in a cocotte in the over. it turned out fabulous.
Vicki Montague says
Hi Annie, thanks for letting me know. I’m so glad you liked it!
Amanda Palumbo says
I wanted to suggest that people use Doves Farm Yeast instead. Its more consistent.
Vicki Montague says
Hi Amanda, that’s interesting. I’ve never tried that, but then I’ve never had problems with the Allinson yeast.
Duncan Baker says
An excellent bread that all the family can enjoy and it’s quick and easy to make
Vicki Montague says
Hi Duncan, so glad you like it! It’s a favourite here too.
Amanda says
Hi Vicki! This looks amazing, and your flours and recipes get excellent reviews everywhere I look, but I am in the U.S., and it doesn’t look like I can get your special flour blends delivered here. Do you happen to have any recommendation for a flour blend I could get in the U.S.?
Vicki Montague says
Hi Amanda, I’d love to sell in the US! I can ship over but it’s so expensive. As for flours in the USA I seem to see Better Batter coming up a lot but obviously I’ve never tried it. It contains rice flour though…as I think all blends do across the world…which is why I created mine because I couldn’t find one to buy that didn’t have it!
Cata says
Hi, should the ingredients go in in the order you list, or the order the Panasonic instructions booklet lists for gluten free bread?
Thanks in advance 🙂
Vicki Montague says
Hi Cata, I don’t use that breadmaker I’m afraid and if you use different breadmakers the result is not always the same. I can’t advise about the order of ingredients but I don’t think it matters as long as it has mixed well (just check). The feedback I’ve had from others using a Panasonic machine is that it rises and collapses…and that less yeast fixes this problem. So, let me know how you get on!
Steph says
Hi,
Is this recipe for a 2lb loaf bread machine? I have a smaller 1lb loaf machine. I’d like to know if I need to half the recipe. Thanks
Vicki Montague says
Good question Steph. Yes I would say my pan is probably a 2lb one but it doesn’t rise a huge amount so I think you will be fine keeping the quantities in a smaller pan. However, all bread makers have different rise and cooking times which is why it is so hard to share recipes using them and why I have avoided it until this recipe! Let me know how you get on.
Lin Davis says
I tried this & used exactly the measurements you say but my ‘loaf” was about an inch high & a very stodgy, sticky inner. Only the crust was ok. Disappointing. Any ideas?
Vicki Montague says
Hi Lin, sorry to hear this…it is the problem with doing recipes using a bread maker because each make is very different. I have resisted posting any up until now for this reason. Did you use my flour?
Elaine Savage says
Hi Vicki, I just got round to making this in my very basic argos breadmaker. It was very successful apart from not rising very much. A tasty but very dense loaf. I am wondering about adding more yeast next time. Unless you have other suggestions? also I was surprised to see that there was no sugar included as I understand that usually helps the yeast to work?
Vicki Montague says
Mmm, this is exactly why I have resisted doing a recipe for bread in a bread maker!!! Each bread maker is different and the length of the cycle will affect the end result…so much more reliable to bake by hand. You could try more yeast but it may be that your maker doesn’t have such a long proove cycle as mine and therefore doesn’t allow enough time for the yeast to work. You could try adding some sugar too. I try not to and find that most loaves work well without it. Let me know how you get on if you have another bash!
Elaine Savage says
Thank you for your reply Vickyi. I have since tried the loaf again with a whole sachet of easy blend yeast and it did rise more. I think it’s a case of triad error with the bread machines.
Vicki Montague says
Yes I think you’re right Elaine. They are all so different that’s the problem!
Hannah says
Hi Vicki sorry I forgot to say!!! It’s a Panasonic SD2501/SD2500 I also used the gluten free setting. I did cut the top half off where it had sunk and I must say it was very nice?. If it had of risen properly it would have been great. Have a nice holiday.
Vicki Montague says
Mmm…I’m sorry that it sank. I don’t really know what to suggest…try making it in the oven next time with 50ml less liquid. 🙂
Hannah says
Hi Vicki really excited to see how simple this bread would be in my bread maker after so many attempts and failed?. But unfortunately it sank in the middle!!! Why did this happen Vicki?
Vicki Montague says
Hi Hannah, what bread maker do you have? Doing bread maker recipes is a nightmare which is why I’ve avoided them so far! It could be that your cycle has a long rise which could lead to a collapse because the yeast has created too much gas and the structure can’t hold. You need the shortest cycle with one rise…
Kim says
Thank you so much for this! Hubs bought me a bread machine for my birthday and I’ve tried all sorts in it, including a number of packet mixes, with little success. I’ve only been diagnosed coeliac a year and am still at the being cross and hating it stage! I’ve found most gf bread isn’t really fit for human consumption and whilst I seem to have mastered gf cakes, bread has been my nemesis! I can’t tell you how chuffed I am that I’ve finally made an edible loaf! I’ve also ordered a stash of your flour so that I can stop eating quite so much rice!
Thanks again x
Vicki Montague says
Hi Kim, what a lovely thing to read on a Sunday. It makes it all worth it! Yesterday I made it with some dried herbs in it and drizzled quite a lot of olive oil on it before it started baking…it was deeeelicous! Bread was always my nemesis too…it’s taken many years of experimenting to get here! So glad you enjoy the flour 🙂
Kate - gluten free alchemist says
Home made bread (GF or not) is mostly better for sure, although there is something about the texture of GF bread-maker bread, which never quite matches oven-baked. I have to say though, I am a fan of adding a little egg to GF bread (providing you can eat them) as they are good nutrition as well as helpful to texture and rise….
Well done for a good-looking vegan bread though. Looks fab! x
Vicki Montague says
Thanks Kate! I agree that when using shop bought gluten free flour blends the egg is a great idea to help increase nutrient value and help the texture and rise. I don’t find it necessary with my blends…but it’s all so personal when it comes to textures isn’t it?!
Angela / Only Crumbs Remain says
Gorgeous loaf Vicki, and such a simple list of ingredients too 🙂 You’re so right about how long bread lasts for – or perhaps how long we sometime expect bread to last for – being disappointed when it goes stale after ‘just’ a day. As you rightly say, the French have no problems buying their bread daily.
Angela x
Vicki Montague says
Thanks for dropping by Angela and for your lovely comment 🙂
nigelt says
Looks Amazing Vicki! Way better than shop bread.. Good work on the photos!
Vicki Montague says
Thanks so much Nigel!
Monika Dabrowski says
This bread looks stunning and I am sure tastes a hundred times better than any shop bought gluten free bread. Shared everywhere:) Thank you for bringing this recipe to #CookBlogShare
Vicki Montague says
Thanks so much Monika!
Eb Gargano says
This sounds absolutely lovely Vicki – though I have to say, no matter how convenient a bread makes is, I will always prefer an oven cooked loaf – if I want homemade bread in a hurry and with little effort, I tend to make soda bread. Oh and and I totally agree about shop bought bread – it freaks me out how long that stuff lasts…even from our local baker, I can sometimes keep a loaf going for a week!! (We don’t eat a lot of bread so it often hangs about a bit) Homemade bread is so nice as you know exactly what is in it! Eb x
Vicki Montague says
The taste is the same whether made in the bread maker or in the oven but it takes less time in the oven!! I love soda bread too!
Mandy says
Wow, eggs (and dairy) do pop up in the most unexpected places don’t they! This looks great. I’ve never made bread using a bread maker but my mum used to quite often. I’ll pass this recipe on to her. #CookBlogShare
Vicki Montague says
Hi Mandy, yes eggs are almost always found in gluten-free bread because they help with the rise and bind when gluten isn’t there! However, with my flour you can get away without having them!