This gluten-free vegan bread is a hearty gluten-free bread I like to pair with a hearty soup or stew. It's tender on the inside, and has a tight crumb.
When I started this blog more than 5 years ago, my main purpose was to share tasty, healthy recipes with those struggling with food allergies, not to make money. Granted, over the years the additional income that came with posting affiliate links and ads on my site has been (and still continues to be) an incredible blessing. Most of the money earned goes back into ingredients, recipe development, photography props/equipment, and maintaining the site itself. It would still be nice to make some additional income for my family via a cookbook, but money has never been my motivation. I just want to help you. That's all I've really ever wanted. It brings me joy, the kind of joy that can never ever be bought with money.
This gluten-free bread though... it's hard to believe it's gluten-free, vegan/egg-free, soy-free, sesame free, and nut-free. It has a nice crust; it's a crusty bread I love to pair with a hearty soup, like this Mexican Soup, or this Ground Turkey Soup. The inside of the bread is moist (not dry!), with a tight crumb.
This vegan bread is perfect for sandwiches, and lasts 2-3 days at room temperature, stored in an air tight container. This is definitely one of the easiest gluten-free yeast bread recipes I've ever made/developed. You literally throw a handful of ingredients into a bowl, mix, and bake. There is no rising time, and the ingredients take maybe 7 minutes to collect and measure out. Put it in the oven and set a timer for close to an hour and forget about it. It's that easy.
Timesaving Tip
Measure out and store the dry ingredients for this recipe (with the exception of the instant yeast) in plastic bags or glass canning jars. When you need a loaf of bread, simply pull out the already mixed dry ingredients, just add yeast, and the 3 wet ingredients. Mix, bake, and enjoy.
Gluten-Free Vegan Bread Substitutions
This recipe was written specifically for the ingredients listed. However, I've also used this flour blend successfully:
1 cup sorghum flour
¾ cup tapioca starch
¾ cup millet flour
¼ cup teff flour
¼ cup brown rice flour
If you sub out other flours/ingredients, I cannot guarantee the end result of the finished product.
For corn-free, I suggest using a corn-free xanthan gum, such as the Authentic Foods brand.
A Note About Yeast:
Active dry yeast is different than instant yeast (often referred to as "bread maker yeast"). You must activate/dissolve (proof) active dry yeast in water before using it, while instant yeast needs no activation, and can be added directly into the dough/dry ingredients. When you are make this bread, please ensure you use the proper yeast the recipe calls for, instant yeast, otherwise, your bread loaf may not rise like it should. I prefer to use the SAF brand of instant yeast - the red label package (NOT the gold).
xoxo,
Megan
Gluten-Free Vegan Bread Recipe:
Gluten Free Vegan Bread
This gluten-free vegan bread is a hearty gluten-free bread I like to pair with a hearty soup or stew. It's tender on the inside, and has a tight crumb.
Ingredients
- 1 cup sorghum flour
- 1 cup tapioca starch
- ½ cup millet flour
- ½ cup brown rice flour
- 2 tablespoons ground flax seeds, optional
- 1 tablespoon baking powder
- 2 ¼ teaspoons SAF instant yeast (the red package, not the gold)
- 2 ¼ teaspoon xanthan gum
- 2 teaspoons organic cane sugar
- 1 ¼ teaspoon sea salt
- 1 tablespoon brown rice syrup (or maple syrup or honey)
- ¼ cup olive oil
- 12 ounces club soda, at room temperature
Instructions
- Preheat oven to 375 degrees (F) and line a 8.5 x 4.5” loaf pan with parchment paper; liberally grease. (Make sure you use a 8.5 x 4.5 loaf pan. If you don't, and use a 9 x 5, your loaf will spread out and bake out, instead of baking up like pictured.)
- In the bowl of an electric mixer, whisk together the sorghum flour, tapioca starch, millet flour, brown rice flour, flax seeds, baking powder, instant yeast, xanthan gum, and organic cane sugar.
- Mix in the sea salt.
- Add the honey and olive oil and turn the mixer to low. Slowly pour in the club soda.
- Mix on medium to medium-high until the batter is smooth and there are no lumps, about 45 seconds.
- Pour the batter into the prepared loaf pan and use a spatula to evenly spread the dough and smooth the top.
- Bake for 50-55 minutes, or until the top is golden brown and the inside of the loaf measures 200 degrees (F) with an instant read thermometer. Remove from pan and cool completely before enjoying.
Notes
This recipe produces a smaller-sized loaf, about the size of an Udi's or Rudi's brand gluten-free loaf.
Cool completely before enjoying, seriously. This loaf in particular, when removed from the oven, still continues to cook as it cools. Please, please - let it finish cooling before slicing!
I don’t mix the sea salt with the other dry ingredients, because salt, if placed directly on top of yeast, can kill or inhibit the effectiveness of the yeast. It is better to mix all of the other dry ingredients first, and then add in the sea salt.
Instant yeast does not need to be proofed. Mixing the instant yeast directly into the dry ingredients, as the directions state, is not a typo.
Recommended Products
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KitchenAid KSM155GBSR 5-Qt. Artisan Design Series with Glass Bowl - Sugar Pearl Silver -
Anthony's Organic Flaxseed Meal, 2.5lb, Gluten Free, Ground Ultra Fine Powder, Cold Milled, Keto Friendly -
Xanthan Gum -
LeSaffre Saf-Instant Yeast, Red, 2 Pound -
Bob's Red Mill Brown Rice Flour -
Anthony's Organic Tapioca Flour Starch -
Bob's Red Mill Millet Flour, 23-ounce (Pack of 4) -
Bob's Red Mill Sorghum Flour
jules says
Looks good! I also like baking my yeast breads with club soda or gingerale or even GF beer for extra lift! Do you not rise your bread at all before baking? I always rise my yeast breads, so I'm curious whether you have success without rising the bread at all? Thanks for sharing your beautiful bread!
~jules
gfJules.com
Megan says
Hi Jules!
This particular yeast bread recipe is a little different than any other bread recipe I've developed. The real leavening comes from the reaction of the baking powder and the club soda. The yeast is just added for extra “oomph” if you know what I mean. 😉 I like all of my other yeast breads to have an actual rise. I think they taste better that way, too, it gives time for the flavors to develop. This recipe though fits a specific need in the gluten-free/egg-free community. It (hopefully) will be perfect for anyone under a time crunch who also needs an egg-free sandwich bread! Thanks so much for stopping by!
Hugs,
Megan
Maria says
Are you kidding me? Egg free bread.. My daughter developed an egg allergy, or rather we found out she had one about a year ago. My other son has a gluten allergy so making a bread they could both enjoy has proved impossible. I make your bread recipes all the time. I am so excited to try this one. I will definitely report back when I do.
So this bread does not need to rise for 60 minutes like all your others? And only mix for 45 seconds rather than 2 minutes. I make your bread recipes a lot, so this process seems a little strange. Just want to make sure I'm understanding this before I begin.
Thank You! Thank You! Thank You!
Megan says
Hi Maria!
I am so glad this bread will work for your family's dietary needs! Yes, please do report back after you've tried it. 😉 I can't wait to hear what you think!
Yes, you have that right. No rising time and only a 45 second mix. Seems kind of unbelievable, huh? In truth, the yeast added to this recipe is just added for extra "oomph." The real leavening comes from the reaction of the baking powder and the club soda. That said, I wouldn't want to leave the yeast out, because it does help things along too, it just isn't the primary lifter in this recipe. All great questions, thank you for asking!
You're so welcome!
Hugs,
Megan
Sheena @ Tea and Biscuits says
It looks really lovely Megan, I'm going to share this recipe with my friend who is egg free and can't eat any of the GF bread from store due to the eggs.
Megan says
Thanks so much, Sheena! And thank you for sharing!
xo
Raia says
So beautiful! And I actually have all of those flours. This is going on my menu. 🙂
Megan says
Thanks, Raia! I hope your family enjoys it!!
Hugs,
Megan
Joanne Peterson says
Megan, this is beautiful bread! I could see me baking this bread much more often since I always have these ingredients on hand and this is so speedy, like a quick bread. This is much more practical for me with all that has been going on in our lives. I thank you and my family thanks you. Warmly, Joanne
Megan says
Thanks, Joanne! Yes, I feel like this bread is the best of both worlds - yeast bread + quick bread. 😉 Hugs to you and the family!! xo
Megan says
One substitution question...What could I sub for the cane sugar? I'm trying to avoid refined sugars, so the maple syrup is no problem, but cane or corn sugar are. Thanks!
The bread looks great and I love your post as well. It makes me beam with grattitude. Good things take time and I'm sure the bread book will be worth the wait 🙂
Megan
Megan says
Hi Megan,
You can sub coconut sugar or palm sugar for the cane sugar. 😉 Or omit the cane sugar altogether. The only sweetener you *don't* want to omit is the brown rice syrup or maple syrup (whichever one you decide the use). The syrup adds moisture and binds.
Thank you for the compliments! I so appreciate your support!
Hugs,
Megan
Cheryl Silcox says
You are a genius! Thanks for sharing your gifts with us!!
?
Megan says
😉 Big, big hugs, Cheryl! xo
Tiffany says
Looks great! my son has trouble w/ flax though, I see it's optional, but do you think I could replace with egg? or is egg just totally unnecessary in this recipe?
Megan says
Egg is totally unnecessary in this recipe, and I add the flax meal simply for nutritional value, not to use as an egg replacer. 😉 Please omit it completely if needed!
Sharon @ What The Fork Food Blog says
I LOVE your time saving tip, I often do that with my biscuit recipe and keep it in the fridge 🙂
Also, I can't wait to try this out. We've had Kelsey on a dairy-free diet to kind of figure out if she's lactose intolerant. It's so hard to find bread that doesn't have milk in it!
Shirley @ gfe & All Gluten-Free Desserts says
Megan, what a gift you are to the gluten-free and "more-free" community! This bread looks simply amazing and I love, love, love that it will work for so many! I'm going to share it all over the place and I'm certain that the response will be just as amazing as your recipe. Plus, the demand for your cookbook and the means to make it happen will come quicker. We need your bread cookbook!
xoxo,
Shirley
Gloria says
This looks amazing! Soft, supple and perfect for a vegan or gluten free grilled cheese! My husband does all our baking and this one definitely looks worth adding to our list!
Susan says
I can't wait to try this recipe. Both my son-in-law and I have multiple food allergies and there is rarely a recipe that we can both eat. This one looks safe for both of us-Thank you so much! And since it's quick to make it will be really handy to have made up like a mix so I can throw it together easily. You made my day!
Sandi says
I would love this for my 3 year old son unfortunately he is allergic to rice, can I really place that with anything? He is desperate for bread.
Megan says
Hi Sandi,
You can try replacing the 1/2 cup of brown rice flour with 1/4 cup millet or sorghum and 1/4 cup brown teff flour. 😉
Julie says
Did it work without rice flour?
Vicky says
Wow Megan, this looks wonderfully tasty and so easy to make! I used sparkling water in some scones I made but not club soda. I wonder if that would improve the recipe even more?
You continue to astonish me with your passion and your unique talent for gluten free baking, I would definitely buy your book. Good luck with your project and don't worry how long it's taking Stay well xoxo
amanda paa says
so impressed with the rise on this bread! i'm slowly reintroducing grains and i can't wait to try it. the use of club soda is genius. i appreciate you taking the time to develop allergy friendly recipes girl. xo
Rebecca @ Strength and Sunshine says
This couldn't look more perfect!!! I can't wait to try it!
Audrey @ Unconventional Baker says
Megan, this recipe is genius. Like an Irish Soda Bread in a pan 🙂 I shared it on my facebook page and it's been hugely popular -- the world needs more recipes like this! ♥
Melissa says
Hi Megan,
I just made this bread, the taste is great! But... I didn't get the rise = (
I'm using the right pan, I used the same ingredients (even brand) except for the yeast. I used Red Star packet- Active dry yeast... could this be the problem? I really want to try again because this is perfect for my allergic daughter (dairy, egg, soy, nuts, gluten intolerant)
Looking forward to hearing back!
Thank you, Melissa
Megan says
Hi Melissa,
Active dry yeast is different than instant yeast (often referred to as bread maker yeast). You must activate (proof) active dry yeast in water before using it, while instant yeast needs no activation, and can be added directly into the dough/dry ingredients. 😉 That's why your bread didn't get the rise like you see in the picture. That said, I definitely recommend the SAF brand of instant yeast (the red package) over the Red Star brand. I think it is significantly more reliable. 😉
I hope that this recipe is a blessing to your family. Please give it another go and let me know how it turns out for you!
Hugs,
Megan
Melissa says
Thank you so much for your quick response and the lesson in yeast = )
It all makes sense now. I'm ordering the SAF yeast and trying again. Thanks for your awesome recipes and all that you do! You're dedication and hard work you put into your recipes are a blessing and a great help to us allergy families!
I'll report back with results
Melissa
amber says
Megan! This bread looks so amazing. You impress me beyond words. Thank you for providing us ALL with such wonderfully healthy recipes. I am going to attempt this bread. It looks just too awesome to pass up. I will let you know how it goes. Thank you sweet Megan for all you do.
Big hugs,
--Amber
Barb Milne says
just made this bread recipe and is my first attempt at making GF bread but it didn't rise much. Not like your amazing picture did. Any suggestions??
Megan says
Hi Barb,
Were you using the SAF Instant Yeast? And a 8.5 x 4.5" loaf pan?
Megan
Lynda says
Can I put this in small muffin tins to make buns?
Megan says
Hi Lynda,
I haven't tried it, but I'd imagine it would work fine. You'll just have to watch the baking time. It will be significantly lower than using a loaf pan. 😉
Megan
Debra Worth says
That top photo! They all (and the bread of course) look great but I love holding photos like that.
Pinning this to my allergy free board.
Nancy says
Can you sub potato starch for the tapioca starch? I can't get tapioca right now. Been to three stores!
Thanks!
Megan says
Hi Nancy,
I haven't tried it myself, but I'd imagine potato starch would work just fine. 😉
Crystal says
If you ever get that cookbook done it would be the one I would tell all my family & friends, and every single person I heard was celiac (or possibly could be), about. I love all your breads, they are awesome. They taste great, are full of nutritional flours instead of just empty starches, and I have NEVER had one fail. Anytime I need a recipe for anything this is one of the first places I look! Thank you so much for all you do (the fact this one is egg free makes my life even easier!! thank you!)
Megan says
Crystal, big BIG hugs to you! Thank you so much for your sweet compliment! Made my morning!
Colleen Mars says
Is there any substitution for the club soda? I would really like to try to make this recipe for my family, but I have to avoid carbonated products.
Megan says
Hmm... I don't think so, Colleen. The carbonation is what helps with the leavening.
Debi says
I haven't tried it, but food-grade hydrogen peroxide might work as it is a leavening agent. I've used it in a pancake recipe that I have, and it works very well. This is not the stuff you find in the first-aid department. I found my peroxide at a natural food store. It must be food grade.
Ally @OmNomAlly says
I haven't visited your blog for a while, so I'm very sorry to hear about your health condition of late. I hope you do fine the time and health filled moments to finish off the baking book, as I would love to see it come into fruition. In the mean time sending you lots of love and light, thank you for sharing this delicious sandwich bread recipe 🙂
Megan says
Ally,
You are so sweet. Thank you so much! 😉
Hugs
Jenni says
Oh yummy! I made this and baked it in a muffin pan not gave the bread great rise and fluff! I used olive oil to grease the pan. They stuck so next time I will use Palm shortening instead. Sooo good. Thank you so much for this awesome recipe!!
Megan says
Jenni,
You are so welcome! Thank you for sharing your results!
Melissa says
This bread is amazing! And it's super easy to make. I didn't have any millet flour so I use a whole cup of sprouted brown rice flour. I also don't have any xanthan gum and replaced it with an equal amount of guar gum. The only smaller loaf pan I have is glass so I decreased the oven temp to 350 and baked it for 50 minutes.
My husband has had a hard time with the switch to gluten-free because the breads are just meh. Even he agreed this bread is a home run. Thank you so much!!
Debi says
This recipe is in a word, "superb." I had to tweak it some to my taste; for example, I'm not a fan of xanthan gum, so I cut it down and bumped up the flax seed and yeast. I also increased the club soda so that I had more of a batter instead of biscuit dough. I've been vegan for years, but having to go GF nine months ago put bread-making on hold for a while (having grown up on homemade bread, I detest most breads from a store). This recipe changed all that. Thank you!
Megan says
Debi, such a high compliment! Thank you so much! And thank you for sharing your recipe tweaks!
🙂
Cindy says
I only have the larger 9x5 pan. Can I still make it in this? Are there modifications you can recommend to help it? This looks like a super easy recipe and amazingly I can use all of the ingredients in the recipe as is, except the flax.
Megan says
Yes, absolutely, you can still make it, it just won't have as much lift.
Michelle says
Megan is it possible to make the recipe as a 1and a half batch to compensate for the larger pans or will that completely flub it up?
Megan says
That's a great question, Michelle, but without trying it myself, I'm not sure. I'd imagine it would do okay, you just might have to bake it longer.
Rachel Dowd says
After recently finding out that I have multiple food allergies due to poor gut health, your recipe has been a light in the dark! I made it this morning and while it didn't rise as high as yours, it did rise and came out wonderful! So excited about it! Thank you!
Megan says
Rachel,
You made my morning! 😉 Thank you so much, I'm so happy this recipe has been something positive for you! About it not rising as high - did you use the SAF Instant Yeast? And what size of pan did you use?
Michelle says
This bread looks perfect for my little food allergy/EoE girl. Unfortunately she can't have rice flour. Is there a substitute you would suggest?
Megan says
I would substitute more tapioca starch!
Theresa says
I'm so grateful for an easy recipe!! One question, please: I have followed your recipe to the letter, however, on my second attempt, I had the same result as my first loaf: a lovely, crusty outside, but a very gummy inside. I used a bread thermometer (cooked to 190 degrees!! I had to leave the house). I'm not sure what I need to tweak, I am fairly new to baking my own bread - any suggestions would be appreciated!! Thank you!
Megan says
Hi Theresa,
Generally bread is done when it reaches a temp of 200 degrees (F), so I'd try baking it a little longer. If the top of the bread is getting too brown, simply place a sheet of foil over the top of the bread. Don't tuck in the foil, but just place it on top so the air can still circulate. I hope that helps!
Megan
L.A. says
Are the 8.5" x 4.5" measurements for the loaf pan measuring the bottom of the pan or the top?
Megan says
The top! 😉
L.A. says
Inside dimension or to the outside?
Megan says
Inside
L.A. says
Thanks, Megan! Looks like I need a new pan. I made this bread today and it tastes great and most importantly it is not gummy but I didn't get the rise. I didn't use SAF instant yeast - I used a different brand of instant yeast. My pan is 8.5" x 4.5" on the bottom and 5 1/4" x 9 1/4" on the top. I was hoping it was the right size pan but obviously not. I'll be in Anchorage this weekend and hope to find a pan. I guess I'll go ahead and look for the SAF brand yeast as well. Any suggestions on the best place for the pan and yeast? Thanks in advance!!! I let you know how the next round goes.
Megan says
You bet, LA! I know other readers have also had great success with portioning the dough out in a muffin tin (for rolls). That could also be an option if you didn't want to purchase a new pan. Maybe an 8 inch cake pan would also work? You'd have a round loaf, but I don't see why that wouldn't work either.
Let's see, I normally purchase my SAF yeast online from Amazon. Locally though, Sagaya or Natural Pantry might carry it. I suppose you could certainly call them ahead of time to save yourself a trip. For the bread pan, you should be able to find one at possibly Target, Fred Meyer, or definitely Habitat Housewares. Hope that helps!! 😉
Megan
L.A. says
Thanks for your timely responses, Megan. I have been reading up on xanthan gum and other gums and for a couple of reasons I need to substitute the xanthan gum in this recipe. Do you think psyllium, chia, flax, or agar agar would work? My daughter was recently diagnosed with several allergies and I am getting my massive grocery list ready for the the big trip to Anchorage.
Megan says
Hi LA,
It's not easy to swap out xanthan gum for phyllium husk powder. Most of the recipes I use phyllium husk powder in have been specifically created for it/around it. It can be very drying, so you generally have to compensate with more fat/moisture (fat of any kind, apple sauce, full fat coconut milk, etc). That said, I have not tried to replace the xanthan gum in this recipe with psyllium husk powder. I have tried it in the Gluten & Rice Free Multigrain bread, but did not have great results. I think if you need a vegan/xanthan gum free bread, I would recommend this Farmhouse Seed Bread from Whole Life Nutrition Kitchen. There have been many bloggers who have tried it and said it is really good bread. I'm sorry I don't have a recipe of my own that will work for your daughter! Hope that helps!
Megan
L.A. says
Hey Megan - I found the SAF at Natural Pantry and bought an 8.5" x 4.5" pan. I also decided to leave the xanthan gum in for now - will experiment with a substitution another time. I just NEEDED a good loaf of GF/V bread to come out of my oven. It looks like it has happened - I have rise! I haven't tasted it yet - it is still cooling - but my faith has been restored. Thanks for the recipe and for all of your help!!! I will let you know if I find a good substitution for xanthan gum in my experiments.
Ash says
Could I sub in Oat Flour for the millet flour and Corn Starch for the tapioca?
Megan says
Hi Ash,
I think that would work, but I think you'll probably have to try it to know for certain.
Lee says
This bread looks great--GF and vegan too! Yay! (Found it on Pinterest.) And I so agree--nothing is quite as therapeutic as making a great big, glorious mess in the kitchen. Thanks for such a great recipe!
Claudia Landrum says
Hi! I was wondering if I could just opt out of the sorghum flour and add more of one of the other flours?? (It's hard to find in my local area).
Megan says
Hi Claudia,
You can try a blend of more brown rice flour and millet flour. Please know I haven't made this recipe without the sorghum flour, so I can't guarantee your results. 😉
Sarah says
Megan, thank you SO much for developing this recipe! I found it and your wonderful blog via Pinterest. I am a gluten intolerant vegan that does not tolerate soy well either so this recipe is a life saver for me! I have made it three times (with different blends of flours the second and third time with equally wonderful results) and will be making this recipe for my family and I until I die. Bonus, it's quick AND easy, two invaluable qualities for someone with food restrictions and intolerances that is also a busy (mostly) SAHM that prefers to make everything from scratch! Thank you thank you thank you 🙂
Jackie says
I tried making this bread and it didn't rise at all in the oven.
Megan says
I'm sorry to hear that, Jackie! Did you use the SAF Instant Yeast?
kristina says
thank you so very much Megan for sharing this. We have one child who is egg/dairy/nut free and another who is gluten/corn/soy/egg free. THIS IS AMAZING to find ONE bread we can all enjoy together for special occasions. Thank you!!!
Julie says
Your gluten free vegan sandwich bread is amazing. I have not had bread in quite a few months after having a food allergy test. I cannot have gluten, dairy and eggs for a while. I have been frustrated trying to find recipes that are actually good. Thank you so much for this recipe. I look forward to trying more of your recipes now.
Johanna Baig says
Hi Megan, thank you so much for sharing your bread recipes! I have been studying your recipes and finally got my mixer and made my first gf bread! It turned out great and tastes like bread. I do have a question, although the bread was delicious i thought it was going to be flufflier and light, mine is more dense. Ive used the alternate flours and used saf yeast... lmk if thats how it's supposed to be. Also it definitely did rise. Im looking for a light fluffy bread recipe so if you have one lmk! Hugs and gratitude.
Madison says
Hello, wondering if I can use Cassava flour for this recipe? Have corn and sugar allergies so can't use those flours /:
Megan says
Hi Madison,
No, I don't recommend using Cassava flour as it requires much more moisture than the flours listed. Sorry!
Hannah m says
Hey megan! Great recipe for gluten freen vegan bread. Just wondering if the club soda is 100% necessary and if i can substitue it with something a little more healthy as i dont buy that sort of thing. Thanks!
Megan says
Yes, it is necessary - you need the bubbles!
Joy C, Australia says
Hi Megan, at 70 I've just bought my first ever bread maker. My husband and 2 adult sons are all impressed with my efforts but I've been trying to find the right gf loaf for us. Thought you may like to know that this recipe works beautifully in a bread maker. I substituted Teff for the rice flour and tonic water for the club soda. I put the liquids in first (except for the rice malt which I forgot so threw it in when the dough was mixing), then the dry with wells for the salt and yeast. I had a sandwich for dinner which was great and didn't need toasting. First time I've come back for a third slice of bread!!! Great recipe. Today I bought lentil and chickpea flours and am going to experiment using your recipe.
Megan says
Hi Joy!
Thank you so much for letting me know about the bread maker! I'm so happy it turned out well for you! 🙂
Kelly says
Hi! Also wanting to try this in a bread maker. Any tips? What setting did you select, loaf size, etc? Thanks in advance!
Natalien says
Hello, I subbed chia meal for the flax because my daughter can't have flax. My bread came out gummy. Should I have just left it out altogether? Is this what I did wrong to cause the gumminess?
Megan says
Chia seeds are much more gummy than flax seeds, so you're going to get a different result using them in this recipe. Next time, just leave them out. Also, bread needs to be cooked to 200 degrees (F) to be completely done. If I'm unsure if my bread loaves are done, I'll use an instant read thermometer to check doneness.
Katherine says
Hi Megan,
I love this GF Vegan Sandwich Bread recipe.
I would love to feature it in our website, Greenthickies.com. I will not be posting the actual recipe, but will only use one image from the post and a small quote and link directly back to the original post in your site.
Will that be all right?
Thanks a lot :),
Katherine,
Greenthickies.com
Megan says
Hi Katherine!
That's totally fine with me, thank you for asking! 🙂
Megan
Meghan says
I made this yesterday and it was almost perfect. I say almost because it was gummy for about 1/4" of the entire bottom of the loaf. The only thing I can figure is that my oven was too warm because the rest of it baked beautifully and tasted great for having no butter or eggs (I'm doing a second round of low-FODMAP since I'm suspicious of new sensitivities, so this bread fits the bill perfectly). I have a convection oven which *should* distribute the heat evenly but who knows. Will report back after my second run at a lower temp (and maybe a smidge less oil).
Megan says
Hi Meghan! Did you check the temp of the loaf when you pulled it out of the oven? The loaf will be done when it reaches about 205 degrees (F). I wonder if it wasn't cooked all the way? Or if it was up to temp, you might try adding a little baking powder to it to give it a little extra lift oomph. I'd start with 1 teaspoon and see how it does, then add more if needed (I wouldn't exceed 2 teaspoons though). Hope that helps!
Jodi says
Would you recommend slicing and freezing in individual slices or whole loaf? Thanks for this recipe! The whole family loves it with butter!
Megan says
I'm so glad you love this recipe! Thanks, Jodi! I'd slice the whole loaf, then freeze it. 😉
connie says
Have looked at several stores, and no luck finding the SAF instant yeast. Can I sub another instqnt yeast?
Megan says
I this SAF is the highest quality instant yeast, which is why I recommend it... BUT, another instant yeast should work just fine.
Laura says
I'm very much a beginner baker, especially when it comes to bread, and I was so excited to try this V/GF recipe. Bread for all! I tried baking this again tonight - this time using the SAF instant yeast and the right pan size - but I had the same result as the first time 🙁 It tastes yummy and bread-like, but it doesn't seem like it rises quite as much as yours. It's a little gummy and heavy. I pulled it out of the oven at 196 degrees, so next time I'll be sure to wait until 205 as you mentioned in a previous comment. Other than that, is there anything else I should be doing? I'm in Denver (5280 ft), so perhaps some altitude adjustments are in order. Do you have any recommendations?
Megan says
Hi Laura,
Hmm... I bake at sea level, but after reading quite a few articles on high altitude baking, here's what I recommend:
1. omit the baking powder from the recipe (completely)
2. reduce the amount of yeast used to 2 teaspoons
3. replace the club soda with warm water (between 105-115 degrees F)
4. once you have the dough mixed and add it to the bread pan, cover with a clean kitchen towel and allow it to rise until it's double in size (35-60 mins)
5. definitely let the internal temp of the bread come up to at least 202 degrees (F) before removing it from the oven
If this doesn't work, let me know how the bread/dough behaves and we can make a few more tweaks. Good luck!
Wendy Williams says
Hi Megan,
I baked your Gluten Free Vegan Sandwich Bread a few days ago and it looks gorgeous. Tastes lovely too. My husband came in just after I took it out of the oven and said "It smells like real bread in here!".
A great recipe for beginners since there is no rise.
BTW, in case you have other readers who are interested, I found the manual for my 20-year old food processor(!) and it says I can make heavier dough up to 500 g. It turned out just fine, A little more cumbersome than a mixer though and if I find I am still baking in 4 months or so, I will probably spend money on a mixer. (One trick - scrape out the dough into the pan, but don't worry about the blades. Then whir the blades again and the dough all comes off into the bowl sides - just like with a mixer).
Note: I used up all my remnants of GF flours and seeds to make Nordic crispbread (just google "Nordic crispbread" and you will find lots of recipes) and replace the nonGF flours with whatever you have onhand- there's no leavening, so anything goes.. I didn't even bother to wash the food processor after making the bread before throwing everything in and getting the food processor to mix it for me. Many recipes seem to include fennel (Nordic countries seem to use a lot of fennel and anise in baking), so I put in the recommended amount of fennel seed. I was surprised at how nicely the fennel seed went with cheese or even on its own. I like the better than snack bars and take a small container with me for when I am on errands or after going to the pool. A bery flexible recipe for those with allergies.
Francine Singer says
I have 12X4X3 inch bread pan. I was wondering if I can double this recipe to make this size loaf? Have you ever tried doubling to make more than one loaf of bread?
I love that you use separate flours to make your bread recipes. I have a hard time with all purpose mixes.I don't feel that all the ingredients make into the recipe.
Mēgan says
Hi Francine,
I have not tried doubling the recipe. You just might have to experiment with it!
MaryB says
Hi Megan, what a great looking recipe. I cannot have any oils…so I was wondering if you think this would work with some unsweetened apple sauce or soy yogurt in place of the oil? Thanks for your help.
Mēgan says
Hi Mary, I have used apple sauce in other recipes for moisture, not to replace the oil. It turns the bread a purple-ish hue if I recall. I think I'd be more apt to try yogurt instead, but I have not tested this and am unsure of the results.