This Gluten-Free Vegan Bread is:
- super easy to make
- just like the real thing!
Sound too good to be true? Well, it’s also:
- refined sugar free
- made in one bowl!
Plus, the texture is nothing like other gluten-free breads I’ve tried! It’s:
- undetectably vegan and gluten-free
- soft and bendy
- crusty on the outside and pillowy on the inside
- perfect for sandwiches
And, most importantly, it is not:
- dry or crumbly
- hard or spongy
- overly chewy
You’re probably wondering how this was possible…and it’s all thanks to a wonderful ingredient called chickpea flour!
Chickpea flour, also known as gram flour, is made from ground up chickpeas and has recently become one of my favourite flours. It’s cheap, nutritious, protein-rich, and seriously versatile.
It has a slightly nutty flavour, but doesn’t taste overwhelmingly of chickpeas, which makes it ideal as a base for baking recipes, such as this bread!
This bread is made using a mixture of chickpea flour, rice flour (or brown rice flour) and tapioca starch. The tapioca starch helps to bind the mixture together without gluten or eggs. It stops the bread from being dry and crumbly, without it being too hard.
This bread doesn’t require kneading or yeast, which means it’s much quicker and easier than traditional bread. Instead of yeast, the raising agents used are baking powder and a mixture of vinegar and bicarbonate of soda (baking soda).
The acidic vinegar reacts with the alkali bicarbonate of soda to make the mixture bubbly, which makes the bread soft and fluffy.
This Gluten-Free Vegan Bread slices well, works well for toasting, and freezes well too. If you’re freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.
This bread is so delicious on its own topped with some coconut oil or nut butter and fruity jam, but it’s also perfect for sandwiches…
…and here are some of my favourites:
- Vegan Grilled Cheese
- White Bean “Tuna” Salad Sandwich
- Chickpea Curry Salad Sandwich
- Chickpea Mayonnaise Salad Sandwich
- Hummus Toasted Sandwich
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Gluten-Free Vegan Bread is no-knead, yeast-free, super easy to make and just like the real thing!
- 150 g (1 1/4 cup) chickpea (gram) flour
- 150 g (1 1/4 cup) rice flour*
- 30 g (1/4 cup) tapioca flour*
- 4 teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- Pinch of salt
- 250 ml (1 1/2 cup) milk, any kind
- 120 ml (1/2 cup) water
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the chickpea flour, rice flour, tapioca flour, baking powder, bicarbonate of soda and salt in a large bowl and mix well
Add the milk, water and vinegar and mix again
Transfer the mixture to a loaf tin (I used a 21cm/8inch by 11cm/4inch loaf tin) lined with greased baking paper and bake in the oven for around 50 minutes, until risen and an inserted skewer comes out clean
Keeps well in the fridge for up to a few days, and freezes well too
*The rice and tapioca flours can be substituted with 150g (1 1/4 cup) gluten-free flour blend