Yesterday marked a BIG VICTORY in our home! I made a new recipe for bread that I found at WholeIntentions.com and adapted it a little. You need to try this one. Seriously! This bread has a tender crust and is soft and light on the inside. It doesn't crumble. You can slice it thin and it doesn't fall apart.
I'm so glad the recipe doesn't call for kneading and punching, because I don't know about you, but I get intimidated by those recipes. This is so easy to make. It tastes a little like an English Muffin Bread and is even wonderful the next day. This is definitely our new "go to" bread recipe.
Noah, our gluten eating son and toughest food critic, surprisingly LOVES this bread. He has not liked any other Gluten Free Egg Free bread we have had at our home. So when he told me he liked it and wanted more, I did a little victory dance in the kitchen. When I was making him a sandwich today, he actually asked for this bread instead of his regular whole wheat bread. And that is amazing! So thank you again Paula @ WholeIntentions for sharing this delicious recipe.
Wondering if making this at home is worth the price? Read my Cost to Make The Best Gluten Free Vegan Bread blog post...you may be surprised!
My hopes are that you will have such success with this recipe and love it so much that you will want to try these other recipes that use the same bread dough as a foundation. The dough is so easy and quick to make, go ahead and try it in these as well.
1. Pepperoni Pizza Rolls (melt in your mouth and bursting with flavor)
2. Cinnamon Raisin Bread (delicious fresh or toasted)
3. Apple Fritters (very similar to a New Orlean's amazing Beignets) - surprisingly easy
4. Dinner Rolls (go great with a little strawberry jam or honey)
The Best Gluten Free Vegan Bread
*Make sure dry ingredients are at room temperature before starting3 c GF Flour Mix - I used Paula's GF Flour Mix - see below for her recipe
2 t xanthan gum
1/2 t sea salt
3 T sugar
1 t dry yeast
2 t coconut oil (melt before measuring)
1 1/2 c + 2 T warm water
1. Grease and dust with GF flour an 8×4 loaf pan. Heat oven to 200 degrees.
2. Combine GF Flour Mix, xanthan gum, salt, sugar, and dry yeast in a medium sized bowl and whisk together. Set aside.
3. In mixing bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast. It should resemble a thicker cake batter.
4. Pour batter into prepared pan and cover with a tea towel. Turn OFF the oven and set the covered bread in the warm oven to rise. Carefully shut the oven door.
5. The bread will take about 30 min. to rise to just below the top of the pan. Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
6. Place bread in preheated oven and bake 45-55 minutes. After the first 10-15 minutes, tent tinfoil over the bread for the remainder of the baking time to prevent the crust from darkening too much.
7. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with butter (or to keep it vegan, try a little melted coconut or olive oil). Remove loaf from the pan to a wire rack to cool.
8. Let cool completely before cutting. This makes a big difference on how well it will slice and stay together.
This is great for Sunflower Seed Butter sandwiches, paninis, grilled cheese, toast, or fresh with Homemade Strawberry Jam. My family prefers this recipe over the Bread Machine Gluten Free Vegan Bread recipe, but I will still use the bread machine recipe on days that I need the convenience of a bread machine.
Enjoy!
Paula's Gluten Free Flour Mix (this makes enough for 2 loaves of bread plus 1 extra cup)
1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder
This recipe has been shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesdays and Gluten Free Fridays.
Posts
Hi Melanie,
ReplyDeleteI'm so glad the bread worked and that your little gluten guy even enjoyed it. :) I can definitely remember doing that same happy dance!
Have a great weekend!
Thank you Paula! You made my day with this wonderful bread!
ReplyDeleteDo you have a good recipie that is just gluten free? I csn still have egg and milk, and I'm not intimidated by kneading and punching ;)
ReplyDeleteI do not. I have not ever been one to attempt making bread until recently, out of necessity. If I could try a recipe that included eggs, I would try Nicole Hunn's at www.glutenfreeonashoestring.com. The photos of her bread are beautiful and they look delicious. However, I will say that even if we could do eggs, I would still love this bread recipe, it's a great one to try. Good luck!
ReplyDeleteJust tried this recipe. Unbelieveable!!!!!! Had a nice crust and sooo soft and tender inside. It reminded me of the Danish pancakes I used to make on Christmas morning. That's how wonderful the taste is. And, the ease of making the dough for anyone with arm, hand or shoulder problems - no worries - mixer does all the work. I am blown away!
ReplyDeleteI made this bread and I am sooooooooooo grateful for your post of the recipe. You are right. It is so good! I had a little trouble with the "let cool completely before slicing" however. I couldn't wait. I will be making this bread a lot. Finally--something that looks and tastes like the bread I remember. Thank you Thank you.
ReplyDelete(Because I already had it mixed up and it was almost exactly the same, I did use Cybele Pascale's Allergen-Free Baker's Handbook gluten-free flour for bread in place of the one you posted. The only difference I could see is that in addition to the potato and tapioca flours there is arrowroot in the one you use and not in hers--hers has only the potato and tapioca, so it's a slight difference in the starches.)
You made me smile when you said you had trouble with the waiting for it to cool before slicing. It's so hard to wait, isn't it?! So glad you like it. I've started making up a few batches of the dry ingredients and storing them in a baggie. That way, when I'm ready to make them all I need to do is add the wet ingredients. It makes me feel like I bought a convenient bread mix. :)
DeleteI'm making this bread today for the church I work for. We've decided to use just one single bread for communion--one that everyone can eat. So gluten-free and vegan fit the bill. I got all the way to the end of the recipe and see that it calls for brushing with butter! Maybe it could be olive oil ... or Earth Balance to keep it vegan? I'll try the olive oil as that's what I have. Thanks!
ReplyDeleteGood call Alyce! Thanks for the heads up, I edited the post to make note of that :) I'm so glad it will be a helpful recipe for you.
DeleteYum!! I don't think I've ever seen vegan GF bread look so...normal! lol What would you suggest as a substitute for the coconut oil? Would almond milk be okay?
ReplyDeleteI'd recommend substituting the coconut oil with extra virgin olive oil, but the almond milk might work :) Please let me know, thanks and enjoy!
DeleteDo you think this bread would do well in a bread maker?
ReplyDeleteI'm not sure how it would do in a bread maker. If you give it a try, please come back and share if it works for you. Thanks!
DeleteMine wouldn't rise. :( Haven't been able to find millet flour in my area, so I substituted buckwheat flour. I needed it for guests coming over. My house is very cold, so I preheated the oven to 150C and turned it off, hoping the bread would rise like that. I've had success with rising breads like that before. Any ideas as to what I did wrong? :-S
ReplyDeleteOh, that is a bummer. I think you might be right on track though that it could have been partially due to the buckwheat flour. Also, my bread doesn't rise as high in the winter months. The humidity and warmth of summer days help it rise. Hope you try it again with millet flour.
DeleteYour yeast may be dead if you use water that's too hot, or if you've had the yeast a long time.
DeleteThe buckwheat flour may be a factor, but no rise at all is usually yeast related.
I love this bread, so far it is the best gluten free bread I've tasted, and it's so easy!
ReplyDeleteI'm SO glad you love it too!
DeleteThanks for this recipe. It's difficult to find a GF bread recipe without eggs/egg replacer! Mine came out delicious--I was hoping against hope that it wouldn't be rock hard, ad it was great!
ReplyDeleteYou are so right, finding a gluten free bread recipe without eggs is a difficult task. I'm so glad you like it!
DeleteI'm looking forward to trying your recipe, however, I don't use oils - any oils - too unhealthy all the way around. Have you ever tried substituting with a nut butter instead? Which one?
ReplyDeleteThanks
Barbara
Hi Barbara!
DeleteI don't have any experience substituting oils with nut butters, due to nut allergies in our home. It is an interesting idea.
This is my 5th attempt at making any kind of gluten free bread with not-that-great of results. I can see why this bread is so much more expensive. Made this last night and even though the bread didn't rise as much as hoped for, it was fantastic!
ReplyDeleteGoing to try it again today and mess with the yeast... that *might* be my issue.
Questions
Store ingredients at room temperature or refrigerator? (read about both)
Weighing it out vs measuring it out? (read about both)
Thank you for sharing!
Hey Rosie! These winter days can really impact how much your bread will rise. Mine rises beautifully without effort in the summer but I have to work a little harder at it in the cold months.
Delete1. First of all, make sure all your ingredients are at room temperature.
2. Then, my mixing bowl and loaf pan are chilly in the winter when I take them out of the cupboard so I warm them up before starting. Last week when I made a loaf, after it finished baking I placed it in a warm, more humid spot in our home to cool and it didn't fall.
3. When measuring your ingredients, spoon them gently into the measuring cup and then level with a knife.
I hope this helps.
Took another go at it last night and OMG I DID IT RIGHT!!!!
Delete~Room temperature ingredients
~Spooned in the ingredients into measuring cups, not scooped
~Covering with plastic wrap during the 30 minute rise
~And my biggest mistake with the last loaf was not mixing it long enough. (by hand until batter like)
It's now my job to make bread and I couldn't be happier about it.
Thank you so very much Melanie!
Yay!!!! You are welcome, I'm excited for you!
DeleteHi Melanie,
ReplyDeleteI have tried to make gluten free vegan bread 25 times. I have made every mistake in the book and all 25 were failures in one way or another. I actually gave up. Today on a whim I happened upon your recipe and gave it a shot. I followed your directions exactly except could not find arrowroot locally so i substituted with more tapioca and potato starch. Finally, success! I ended up with a tall, light and delicious bread, not a short, dense brick i had become so used to. Can't thank you enough. Btw i used red star act/dry yeast.
Jim,
DeleteYou are so welcome! I am excited for you and glad you gave it a try! Welcome back bread :)
Thanks for letting me know what yeast you used. I've always used the Fleischman's brand. I was just in Costco and found a 2 pound package of Red Star Yeast for a little over $4! I couldn't believe what a great price that was, so I will be giving it a try.
This looks amazing!! I hope you stop by Gluten Free Fridays this week to link up this yummy recipe! It will be live Thursday evening at 7:05 pm! We are having a Gluten Free giveaway this week to one lucky person! Hope to see you there! Cindy :)
ReplyDeleteThanks Cindy! I will head over Thursday night to share this recipe :)
DeleteI love, love , love this recipe! The bread is incredible - better than any gluten free bread I've had, and it also makes fabulous buns. I was craving a sweet yummy this morning and used it to make monkey bread. It's just come out of the oven, and looks and smells delicious. Can't wait to dig in!!
ReplyDeleteYay Carolyn! I'm so glad you love it too!!! The monkey bread sounds so yummy! I can't believe I still haven't tried that :)
DeleteYUM, I can't wait to try this! Thanks for coming over~ Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
ReplyDeleteThanks for linking back to the Gluten Free Fridays post!
Party starts tomorrow night (thursday) at 7:05 pm eastern time! Hope to see you there!
Cindy from vegetarianmamma.com
This bread is a winner!!! I've made countless varieties of gluten free bread (wheat allergy) and a few were even vegan but none as easy and yummy as this! I had the flours on hand but was 1/2 c. short of millet flour so I used a multi-grain blend I already had mixed up to make up the difference. I baked one loaf of bread and one pan of rolls adding a teaspoon extra of salt and one tsp. each garlic powder, minced dried onion and Italian seasoning to the roll batter. OMGoodness are they yummy! Thank you, thank you! This is it for me...the go-to bread for our gluten free family members. WooHoo!!!
ReplyDeleteHooray! What a great idea to make a savory version of the bread! I'm so glad you like it!
DeleteWould I be able to use Gluten-Free All-Purpose Baking Flour?
ReplyDeleteI'm not sure. The flour mixture (Paula's) I use for this is heavier, a little heartier looking than my regular all-purpose Natalie's Gluten Free Flour Mixture I use. Natalie's is really light and fluffy while the bread flour (Paula's mixture) is a little heavier looking with the millet and sorghum flour in it. Let me know if it works and which GF All-Purpose flour mix you try.
DeleteMelanie, thank you so much for posting this bread recipe! It's now my go-to bread. Both this one and the cinnamon raisin are delicious. I've made hamburger buns with it as well. For the flour mix, I use 2 cups of Shauna Ahern's gf mix, 70% whole grains/30% starch by weight (Gluten-Free Girl and the Chef), and 1 cup tapioca starch. It works very well. So good to find a good egg-free bread recipe, thanks again.
ReplyDeleteWonderful Leslie! I'm so happy to hear you like the recipe! The buns sound like a great idea, I will have to try that as well soon :) Thanks for sharing another option for the flour mix that is successful. Everyone has such different allergies/intolerance so that will be helpful for readers.
DeleteMy expierience in the past with GF bread is that the batter should stick to the paddle on the mixer rather than dripping off. It seems really wet! It isn't runny like water but it does drip off the mixing paddle. Is that normal? The bread looked so yummy in the picture I wanted to try it. Thanks for your help!
ReplyDeleteThe consistency is more like batter than dough. It will run off the mixing paddle but I do have to use a spatula to get it all off. Make sure that when you measure the dry ingredients, you lightly spoon the ingredients into the measuring cup and level with a knife. Did you give the recipe a try? How did it turn out for you?
DeleteSo the bread was way too wet and fell right away baking. Should I just use less water? Thank you!
ReplyDeleteHere are a few thoughts....When measuring the ingredients, lightly spoon dry ingredients into the measuring cups and level with a knife and use a liquid measurement cup for the liquids. Make sure to close the oven gently, if it closes hard/with a bang/gets bumped, it will make the bread fall. Please let me know if you need more ideas. :)
DeleteAny way to use another way for rising instead of yeast
ReplyDeletethank you
I'm sorry Larry, but I'm not familiar with baking bread without yeast. Maybe another reader that has experience baking without yeast will comment. I will post the question on my facebook page and see if any comments. Do you "like" Hope's Kitchen on facebook? If not, please let me know so I come back to this comment and let you know what I hear.
DeleteWhat kind of yeast? Dry yeast means.....? thank you
ReplyDeleteI buy Fleischman's or Red Star dry yeast located in the baking aisle. Dry yeast means measuring the yeast as it comes out of the jar (as opposed to adding water to it).
DeleteI have this bread in the oven right now, and I'm really excited to try it. I was recently diagnosed with a lot of food allergies. I altered the GF blend I have to omit the potato so that I can use it. My blend is only brown rice, sorghum, and tapioca, with a little bit of xanthan gum.
ReplyDeleteSome recommendations for your readers:
1) Bread machine yeast or instant yeast is your friend. You can add this directly into your flour mix without having to activate it like "active dry yeast"
2) Please keep your yeast in your refrigerator to prolong their life. Opened yeast will last 6 months in your fridge, and 12 months in your freezer.
3) When baking gluten free, air is your friend when it comes to the amount of lift you get in a baked good. Unlike traditional baking, letting your batters beat for a while will incorporate air and help with leavening!
Thanks for sharing this recipe! I plan on brushing it with some olive oil and sprinkling some garlic powder, black pepper, and fleur de sel . Let you know how it turns out! <3
My friends son is so allergic to nuts so can I substitute the coconut oil for sunflower seed oil? or is it not an issue idk about these things
ReplyDeleteTalk to your allergist to determine if coconut oil is ok for your son. Do not try it without your physician's approval. I have never tried other oils, but it might be worth a try. Please let us know if you try another oil and how it turns out. I'm sure others could benefit from knowing that as well. Thanks Mariana!
DeleteThis looks good! My husband is always looking for better gf bread to purchase. I guess I will have to make this one it sounds like a winner!
ReplyDeleteThis bread recipe is a miracle! I have never had any luck with recipes or mixes turning out well, some don't even seem to cook all the way through. I tried this, with grapeseed oil instead of coconut, and it turned out incredible! Looks just like the pic and tastes delicious! It's a very simple recipe too! Amazing! So glad I found this, thank you!
ReplyDeleteGrapeseed oil...how great! Thanks for letting us all know of another alternative. I know some people cannot eat coconut oil, so this is a great tip! Thank you!
DeleteI would eat this even after my gluten, egg, and dairy-free experiment! So heavenly! Thank you for sharing this recipe.
ReplyDeleteJust a note, I'm also sugar-free right now so I was concerned that I would not be able to get the yeast to activate without it. I used a natural sweetener, Xylitol, in place of the sugar (same amount) and it worked perfectly.
DeleteCan you substitute butter for the coconut oil? I ask because a lot of the recipes in Practical Paleo have the option of coconut oil or butter and we've not noticed a difference with either on those recipes.
ReplyDeleteRegards,
Chris
Chris, this recipe seems to be quite durable and flexible. I know others have tried grapeseed oil with success. Extra Virgin Olive Oil or melted butter may work as well. Good luck :)
DeleteWhat is "GF flour"? Is that like rice flour?
ReplyDeleteHi Jeremy, the GF flour stands for Gluten Free flour. The recipe for the flour mix is at the end of the recipe ( a combination of sorghum flour, millet flour, tapioca starch, potato starch and arrowroot powder).
DeleteI made this recipe with potato starch and brown rice flour. Turned out great! Tapioca flour is hard to find here in Sweden, I'm glad it worked with just potato starch :) I am very happy to have found this recipe, I've tried many gf vegan bread recipes before and this is the first one who really is superb! Thanks alot!
ReplyDeleteRegards,
Martin
Hi Eidel, I'm so happy to hear it turned out with the ingredients you could find!! Yay! I just discovered netgrocer.com last week and they have all these flours at great prices. Some are even half the cost I find them at other locations.
DeleteHow do I reduce this to one loaf of bread?
ReplyDeleteThe recipe only makes one loaf :) Paula's Gluten Free Flour Mixture is enough for 2 loaves and a little extra. If you only want to mix enough flour for one loaf, then cut the flour mixture recipe in half and still use the bread recipe quantities as instructed.
DeleteThank you so much for this recipe. I substituted almond flour for the flours shown to keep it grain free and used konjac powder for xanthan gum to keep it corn/grain free as well. It tastes great. I think I removed it from the oven too soon, because it looked great straight from the oven but then sunk in the middle. Still tastes great!
ReplyDeleteSuper Laura! Thanks for sharing your variations, I'm sure others can benefit from this. As far as it sinking, sometimes if my house is really cool it will sink when I remove it. It seems to not sink as long as I cover with a tea towel on a wire rack, and keep it in a warm place. Thanks again for letting us know how it worked Paleo style :)
DeleteI am wondering about the "flour mix". I have millet flour, brown rice flour & tapioca flour. I wonder if a blend of those three would suffice as the g.f. mix....trying it I think & will let you know how it works!
ReplyDeletePlease do let us know :) I love to have people share their variations to these recipes because I know others will benefit. Thanks!
Deletewhat did you find out?
DeleteThis bread has saved my GF bread eating -- I have tried lots of recipes since going GF a few months ago, and none as good as this one for sandwiches -- truly just as good if not better than wheat bread. My main issue is always having a bread that isn't too dense and I can slice thin for sandwiches without it collapsing, crumbing too much, or just being a brick in general -- and this one is PERFECT! Even the top & sides look just like out of a store-bought loaf, but better :) I used parchment paper to line my pan instead of greasing it and dusting it, and it worked perfectly. So happy to have found this! I should also add that I can eat dairy & eggs, and I wouldn't change this a bit -- it's good enough without them!
ReplyDeleteYAY!!! You may want to try the other recipes I use this dough for, I am adding them now to the end of this blog post. Recipes like Apple Fritters, Pepperoni Pizza Rolls, Cinnamon Raisin Bread and Dinner Rolls.
DeleteWhere do you keep the bread after it is cooled? Fridge, freezer, counter? Have you made two loaves at the same time? If so, same question comes into play.
ReplyDeleteI keep mine in a sealed container on the counter. It lasts usually 3 days. If you don't think you will eat it all soon enough, I would suggest slicing it and freezing it. Take slices out as you need them. I do this occasionally and it works great if I make a sandwich with the frozen bread in the morning, by lunch time it is warmed up to room temperature.
DeleteI have tried every new recipe I find online and they vary in being successful. This one sounds very interesting, but will 1 teaspoon of yeast raise that amount of flour? Most recipes call for at least 1 package (2 1/4 tsp). Could anyone comment on the amount of yeast? AliciaQ
ReplyDeleteIt is accurate. Give it a try :) Let me know how it goes.
DeleteOh my goodness this bread is amazing. I had to leave about 20 minutes after I started baking it, so I turned the oven off, left the bread in there and hoped for the best. PERFECTION.
ReplyDeleteYay!!!
DeleteWhere can I find your Bread Machine Gluten Free Vegan Bread recipe please? I've gone through the link but it's not there.
ReplyDeleteHi, also looking for the link to your bread machine recipe. Thanks!
ReplyDeleteHi, can honey or another natural sweetener be substituted for the granulated sugar in this recipe. Thanks!
ReplyDeleteThanks for the recipe I dislike the taste of eggs in bread and in so many gf recipes they are essential. I can't wait to try this. I do have a question can you substitute more potato, tapioca or sweet rice flour for the arrowroot? it is not available anywhere near me.
ReplyDeleteOne more question do you use glass or metal pan?
DeleteHi. Has anyone had success substituting the arrowroot powder. I have trouble finding it in Canada. I have all the other ingredients of the flour mix. Could I just use more tapioca instead of the arrowroot?
ReplyDelete