Gluten-Free Vegan Bread

This Gluten-Free Vegan Bread is no-knead, yeast-free, super easy to make and just like the real thing! Sounds too good to be true, right? Read on to learn more!

Why you’ll love this Gluten-Free Vegan Bread:

• it’s undetectably vegan and gluten-free
• oil-free
• nut-free
• refined sugar free
• yeast-free
• high in protein and fibre
• filling and nutritious
• it slices well
• it’s perfect for toast and sandwiches!

The texture is nothing like other gluten-free breads I’ve tried! It’s:

• soft and bendy
• crusty on the outside
• pillowy on the inside.

And, most importantly, it is not:

• dry or crumbly
• hard or spongy
• overly chewy.

How to make this Gluten-Free Vegan Bread

This bread recipe is seriously quick and easy to make compared to traditional bread because:

• there’s no kneading required
• no proving time needed
• it’s made in one bowl
• it requires just 15 minutes of prep time before baking!

Here are the ingredients you’ll need:

• Chickpea flour – also known as gram flour, it’s made ground up chickpeas. It’s cheap, nutritious, protein-rich and seriously versatile. It gives the bread a subtle nutty flavour (but doesn’t taste overwhelmingly of chickpeas, don’t worry!) and creates a perfectly chewy texture
• Rice flour – which balances out the slightly heavier chickpea flour and keeps the bread light and fluffy
• Tapioca flour – which helps to bind the mixture together without gluten or eggs, and stops the bread from being dry or crumbly
• Baking powder – acts as a raising agent instead of yeast
• Bicarbonate of soda (baking soda) – another raising agent
• Apple cider vinegar – its acidity reacts with the alkali bicarbonate of soda to make a bubbly batter which keeps the bread soft
• Plant-based milk – you can use any type such as almond milk, cashew milk, or soy milk, oat milk or rice milk to keep it nut-free.

Equipment you’ll need to make this Gluten-Free Vegan Bread:

• glass mixing bowl – for mixing the bread batter
• measuring jug – for measuring out the plant-based milk and water
• one-pound loaf tin – for baking the bread
• baking paper – for lining the loaf tin
• cooling rack – for leaving the bread to cool down on once out of the oven

Tips for making this Gluten-Free Vegan Bread

• Make sure to use the right amount of baking powder – 4 teaspoons! This may seem like a lot, but you need to use this amount to ensure the bread turns out light and fluffy.
• The apple cider vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda (baking soda) to create a bubbly batter and fluffy bread.
• The batter might look more runny than you expect, but a lot of liquid is needed as chickpea flour absorbs a lot of moisture.
• Make sure that you line your one-pound loaf tin with baking paper and that you grease the baking paper with a little oil, to make sure the bread can be removed easily from the tin.
• You’ll know when the bread is done when an inserted skewer comes out dry – it will probably have a few crumbs stuck to it, but if it comes out wet then the bread isn’t done.
• If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and continuing to bake it until an inserted skewer comes out dry.
• Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!

How long does this Gluten-Free Vegan Bread keep for?

This Gluten-Free Vegan Bread keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.

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.

How to eat this Gluten-Free Vegan Bread

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. 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

More Gluten-Free Vegan Bread Recipes:

• Gluten-Free Vegan Seeded Buckwheat Bread
• Gluten-Free Vegan Irish Soda Bread
• Gluten-Free Vegan Wraps
• Gluten-Free Vegan Cornbread

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 #rhiansrecipes on Instagram! Thank you.

To see how to make this, watch the 30-second video here:

Gluten-Free Vegan Bread

This Gluten-Free Vegan Bread is no-knead, yeast-free, super easy to make and just like the real thing!

4.16 from 107 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: Global

Keyword: chickpea flour bread, gluten-free bread, gluten-free vegan bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 12 slices

Calories: 103kcal

Author: Rhian Williams

Ingredients

• 150 g (1 1/4 cups) chickpea (gram) flour
• 150 g (1 1/4 cups) rice flour
• 2 tablespoons tapioca flour
• 4 teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 1/4 teaspoon (Pinch) salt (to taste)
• 250 ml (1 cup) any plant-based milk
• 60 ml (1/4 cup) water
• 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)

Instructions

• 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 one-pound loaf tin) lined with greased baking paper 
• Bake in the oven for around 50 minutes, until risen and an inserted skewer comes out dry - it will probably have a few crumbs stuck to it, but if it comes out wet then the bread isn't done
• Leave to cool on a wire rack before putting away to store
• Keeps well in the fridge for up to a few days

Video

Notes

TIPS FOR MAKING THIS RECIPE

• The batter might look more runny than you expect, but a lot of liquid is needed as chickpea flour absorbs a lot of moisture.
• Make sure that you line your one-pound loaf tin with baking paper and that you grease the baking paper with a little oil, to make sure the bread can be removed easily from the tin.
• If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out dry - it will probably have a few crumbs stuck to it, but if it comes out wet then the bread isn't done.
• Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!

It keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.

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.

Nutrition Facts

Gluten-Free Vegan Bread

Amount Per Serving

Calories 103 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 59mg2%

Potassium 249mg7%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 5IU0%

Calcium 90mg9%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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