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Gluten-Free Vegan Bread

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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!

Photo taken from above of a sliced loaf of bread on a piece of brown baking paper

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 will
  • it’s perfect for toast and sandwiches!

Three slices of bread on a piece of brown baking paper

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

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  • 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.

Photo of a glass bowl of bread batter with a wooden spoon

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!

Photo taken from above of bread dough in a baking tin against a white background

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.

Photo of a loaf of bread on a piece of brown baking paper taken from above

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

Photo of a sliced loaf of bread and three slices of bread

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 clean.
  • 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 clean.
  • 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!

Photo of a cross-section of a loaf of bread on a marble slab

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:

3 slices of bread topped with sliced kumquats, goji berries and pumpkin seeds on a grey plate

More Gluten-Free Vegan Bread Recipes:

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.

4.69 from 22 votes
Photo taken from above of a sliced loaf of bread on a piece of brown baking paper
Print
Gluten-Free Vegan Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

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

Course: Breakfast, Dessert
Cuisine: Global
Keyword: chickpea flour bread, gluten-free bread, gluten-free vegan bread
Servings: 12 slices
Calories: 103 kcal
Author: Rhian Williams
Ingredients
  • 150 g chickpea (gram) flour
  • 150 g rice flour
  • 2 tablespoons tapioca flour
  • 4 teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • Pinch salt
  • 250 ml any plant-based milk
  • 60 ml water
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
Metric - US Customary
Instructions
  1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Place the chickpea flour, rice flour, tapioca flour, baking powder, bicarbonate of soda and salt in a large bowl and mix well
  3. Add the milk, water and vinegar and mix again

  4. Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper 

  5. Bake in the oven for around 50 minutes, until risen and an inserted skewer comes out clean

  6. Leave to cool on a wire rack before putting away to store

  7. Keeps well in the fridge for up to a few days

Recipe 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 clean.
  • 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*
Total Fat 1g 2%
Sodium 59mg 2%
Potassium 249mg 7%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g 6%
Vitamin A 0.1%
Calcium 9%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

This Gluten-Free Vegan Bread is no-knead, yeast-free, super easy to make and just like the real thing! Oil-free, nut-free, egg-free, refined sugar free, only one bowl required and perfect for toast, sandwiches and everything in between! Made using chickpea flour. #glutenfree #vegan #dairyfree #yeastfree #bread #nutfree
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Reader Interactions

Comments

    • Hi Diana – you could use ground almonds/almond flour instead of the chickpea flour, then omit the water and just use 200ml (4/5 cup) milk. Hope that helps!

  4. Hi! I made this last night, as written, and not only did it take 2x the amount of time in the oven, but it came out totally gooey/sticky even though it had a toothpick that came out clean. Any suggestions? Thank you!

    Reply

  7. Hi! I really liked this. It took a very long time to cook, but once it was done, it was very tasty. Quite dense on the inside, but the flavours were all there. I loved the crispy outer shell. I think it took longer than yours because I used a glass pan. But that’s okay, I was in no rush. It was so delicious. It would be really good with some hummus spread, and topped with pumpkin seeds and maybe capers. Or avocado and thinly sliced red onion. But I used rhubarb jam. And I still loved it. Thank you for sharing.

    Reply

  8. Hi there, A regular question here. What is the difference between bicarbonate of soda/baking soda, and baking powder? A. Baking soda = bicarbonate of soda (Alkaline). Baking powder = Bicarbonate of soda + cream of tartar. ( alkaline + Acid) This is about balancing an alkaline with an acid when you use soda alone you usually use something like buttermilk or yogurt to balance it. Gemma 🙂

    Reply

  9. I made this and I’m very happy with it, the only change I made was the amount of water I put in.
    I only used 2 tablespoons as I thought he mix looked right.
    What’s great about this recipe is theirs no sugar or yeast , which I don’t seem to get on with.

    Reply

  10. I just stuck my 4th loaf in the oven and anxiously await the taste testing session. :o) Thank you for sharing this recipe. It’s the only one I’ve tried thus far that I’ve been able to have luck with. I also used a glass loaf pan, as someone else mentioned, and added 10 minutes to the baking time. I didn’t do that the first time and it was much more crumbly and a bit too moist. Second time, with the added baking time, it sliced much nicer, wasn’t nearly as crumbly, and tasted so freakin’ good! Third time I added about a 1/2 tsp. more baking powder and extra salt, along with the added baking time, and BOOM! There’s g/f vegan bread perfection on my table and I’m so happy I could cry. This next loaf is gonna rock my world…again. Hugs and gratitude to you!

    Reply

  12. Hi Rhian
    I am new at GF baking, we found out recently that my husband is sensitive to gluten….I have tried at least 6 different recipes to make a nice bread replacement and I tried this one last night. It came out very good, but I tasted the baking soda very strongly and I actually do not like the taste of chickpea flour very much. So today I made the recipe again, and I replaced the chickpea flour with red lentils flour, and i put a smaller amount of baking soda and it came out really good! Thank you!
    Ariane

    Reply

    • Hi Ariane, thank you so much for sharing! I’m glad it turned out ok and thank you for letting us know about your substitutions that’s really helpful to know!

  13. Hi Rhian, just to let you know that just now a third attempt came out of the oven, and this time with almond flour. Really really nice!
    Thank you so much for this basic recipe that can easily be adjusted!
    Ariane

    Reply

  15. Even though the flavor wasn’t terrible I will not make again & wouldn’t recommend. It turned out crumbly & chewy/gummy. I couldn’t even slice a piece!

    Reply

    • Hi Amanda, I’m so sorry to hear it didn’t work out. May I ask if you made any substitutions at all? And did you use the exact amount of baking powder? Thank you!

  16. Just got a loaf of this out of the oven and it’s delicious! Was a bit nervous as I’ve never cooked with chickpea flour before, but the flavour is great!

    Reply

  17. Hi!

    Can you share your “milk” recipe? I can’t see it posted anywhere. You list “Milk – any kind” or recipe. Obviously, milk is not vegan. Others must have been able to find it, but I cannot. Thanks in advance.

    Bob

    Reply

  18. Hi, I live in the USA where many of our recipes are made to cook in a non-convection oven. Are you directions for 350 degrees using a convection or non-convection oven?

    Reply

  19. Hello,

    Would it be possible to substitute the rice flour with Almond flour or would that make things too weird for the recipe?

    Thank you! I love the no yeast idea too, I’m so excited to try this!

    Reply

    • Thank you so much! It should be ok to use almond flour but not 100% sure as haven’t tested it…would love to hear how you get on if you do try it!

  20. I made it last night and I messed up a bit with the heating. Instead of 180 degrees I read 280 degrees. My oven still can’t heat that much but I put it at 240 degrees for preheating and when I put the bread inside I lowered it to 200 degrees because I thought it was too high. I took about 20-30 minutes to cook but the inside was a bit gooey so I left it a bit longer with the oven turned off. But yet it is delicious, I prepared it today toasted with avocado and jam and it’s amazing. You can obviously tell is non regular bread but it’s great because it’s its own thing. Congrats!

    Reply

  21. Hi Rhian
    I have an allergy to rice and nuts and quinoa. What could I substitute for the rice flour?

    Thanks,

    Sue

    Reply

    • Buckwheat flour would work, but the texture will be slightly heavier, a bit like rye bread. What sorts of flours do you usually use instead of rice? I should be able to tell you which of those would be most likely to work if you let me know. Thank you!

  22. I have to agree with the other commenters that this recipe is not the best. It took one hour and forty-five minutes to cook and it still was not done. It was gooey on the inside and crumbly/ crunchy on the outside. I had a suspicion that this was not going to turn out as I put it into the pan; it was way too soupy for a bread. It looked more like a banana or zucchini bread batter. Definitely not good for traditional sandwiches. Definitely not a keeper for me 🙁

    Reply

    • Hi Barbara, thank you so much for sharing your feedback. I’m so sorry the recipe didn’t work out for you. I’ve made this recipe countless times and I agree the batter looks quite soupy, but I found that that amount of liquid was optimum for a moist texture as chickpea flour soaks up a lot more moisture than wheat flour. However, the recipe does work if you just use the amount of plant-based milk specified and completely leave out the water, though the texture of the bread will be drier. I’ll test out the recipe again and see if I can find any problems with the amount of liquid. I’m so sorry again. Can I just check that you didn’t make any substitutions?

  23. What can I use instead of rice flour? I’m avoiding rice, potato, gluten and all nuts (forgot to mention nuts before)

    Reply

  24. Hi there! I made this recipe earlier today, the substitutions I made were :
    Instead of the tapioca and rice flour I used an all purpose gluten free flour which is composed of rice and tapioca flour anyway.
    The plant based milk I used was 1 cup almond and 1/2 cup coconut hemp. I baked this bread for about 2 hours and it still refused to cook in the middle ): please help

    Reply

    • Hi, I’m so sorry to hear that you had some problems with the recipe. Using the all purpose gluten-free flour in place of rice and tapioca flour shouldn’t be a problem. I’m sorry it didn’t cook – I’ve just finished retesting and have slightly edited the recipe to include less water, as whilst some people have had great results with the recipe, others have found it hasn’t cooked properly for them so I’ve cut down the amount of water added to rule out those problems. So sorry again about the problems 🙁

  25. Hi Rhian,

    My son is allergic to chickpea all lupins and nuts. Should i try buckwheat instead of the chickpea flour? Wil it impact on amount of fluid required?

    Thanks very much,
    Nicola

    Reply

  26. Hi, I need your help 😃
    I love this recipe on the paper, all I’ve been waiting for for months. I tried it and the outside was hard, inside not fully baked, and I added 35min to the original time… Differences : my mold was 25cm long, and I have a convection oven, all the rest was exactly as per your recipe. If you could give me some advise on the temperature and time, that would be lovely!

    Reply

    • Hi, I’m so sorry to hear that you had a problem with the recipe. That is very strange about the outside being hard and the inside not fully baked…I would say that if you try the recipe again to just use plant-based milk and not add the water, and that you should perhaps cook it with a piece of baking paper or foil over the top to prevent the outside becoming too hard and cook until an inserted skewer comes out clean. So sorry to hear about your problems again and hope the next time is better. Please let me know if you have any other questions!

  27. 1 1/2 USA cups plant based milk (or any fluid) is NOT 250 ml!!! It is about 375 ml. So possibly that’s a problem in the recipe? If you used 250 ml, that is 1 cup for USA readers, not 1 1/2.

    Reply

  28. I just made this. It took 50 minutes in the oven and I had no complications. I used an unsweetened almond/cashew milk. I dumped all liquids in a cup and let it sit while I mixed the dry ingredients. I used the metric instructions. I have no clue how, but the bread straight out of the oven (after waiting an hour to cool to slice) was ehhh. BUT WHEN YOU TOAST IT WITH (vegan) BUTTER SUDDENLY IT’S THE BOMB.COM! How?? I saw someone asked about a substitute for chickpea flour to almond. I’m going to try that too. I think the chickpea flour makes it more savory and maybe almond will make it more sweet.

    Reply

  29. Hi Rhian!! This is my first attempt at a gluten-free vegan bread and I’m really happy with the results. I couldn’t find chickpea flour, so instead I used bob’s red mill all purpose gf flour (which 1st ingredient is chickpea flour) to replace the chickpea flour. I baked it exactly following your instructions. It was not crumbly and easy to cut. I like that it is so simple to make. I’m going to try more of your recipes!

    Reply

    • Hi Luna! I’m so glad you liked this recipe and thank you for letting me know about your substitutions, that’s really helpful to know. Hope you’ll like my other recipes!

  30. Hi Rhian,
    I made it yesterday, it took 55 minutes, I used all natural almond milk and I am so happy with the result, next time I will substitute chickpea flour with almond flour for a change. Thanks a lot for sharing this super easy, healthy recipe, looking forward to try more of your recipes.

    Reply

    • Hi Maha! Thank you so much for letting me know I’m so glad you liked the recipe. Yes almond flour sounds good, I would suggest using a bit less liquid as it absorbs less liquid than chickpea flour.

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