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Making Gluten Free Vegan Bread

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Even without any food restrictions, Making Gluten Free Vegan Bread can be a challenge. It has to have the right texture – light but firm enough to stand up to whatever fillings you choose.  I have a lovely recipe to share with you for Gluten Free Vegan Sandwich Bread!

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Attempting homemade sandwich bread usually results in several rounds of trial and error. Thankfully, I’ve done all that for you!  This recipe makes a gorgeous, delicious loaf of sandwich bread that is gluten-free AND vegan!

The best part is that this loaf doesn’t taste like a “special” loaf of bread. I have tested this recipe with people with all sorts of diet preferences, allergies, and restrictions, and they all love it!

This recipe must have 47 steps and take a day and a half, right? Not at all. In just 30 minutes of hands-on time (90 minutes of rising/cooking time), you can have a warm loaf of bread fresh from the oven.   You could even make it easier by using a Bread Machine. This is the Bread Machine that I use which has a Gluten Free menu setting.   I make about half of my bread using the oven and the other half using this bread machine, I love it.

Here’s what you’ll need for this Gluten Free Bread:

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Welcome to Tempting Tuesday's Recipe: Making Gluten Free Vegan Bread

Gluten free bread recipe
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Bread
Cuisine: Gluten-Free and Vegan
Servings:
Calories: 172kcal
Author: My Vegan Gluten-Free Life

Ingredients

  • 1 Bag of Bob's Red Mill Gluten-Free Bread Mix
  • 1 2/3 cup coconut milk warmed slightly
  • 7 1/2 tsp EnerG egg replacer
  • 5 tbs warm water
  • 1/4 cup canola oil
  • 1 tsp apple cider vinegar

Instructions

  • In a glass bowl, combine the warm milk with the yeast packet that comes in the Bob's Red Mill Bread Mix. Let sit for 5 minutes, until frothy.
  • Combine the EnerG egg replacer with the warm water in a separate small bowl. Whisk vigorously until there are no lumps.
  • In a large mixing bowl, add the bread mix, egg replacement mix, oil, and vinegar.
  • Mix on medium for 3 minutes.
  • Spoon the dough into an oiled bread pan and let rise, covered, in a warm place for 45 minutes.
  • Bake at 350 for 60 minutes. Tap the loaf, and if it sounds hollow, it is done. Cover with foil after the first ten minutes of baking to prevent over-browning.
  • Let cool and enjoy!

Notes

Nutritional values are based on one serving

Nutrition

Calories: 172kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 350mg | Potassium: 60mg | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 1.9mg

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15 Comments

  1. Thank you for the recipe. I love making bread and this looks delicious and easy to make.

  2. That looks really yummy. I have a huge bread addiction and I love all the different textures. This will be one to save back for the next time I try to bake a couple loaves. Thanks!

  3. I’ve heard that the Bob’s Red Mill products are REALLY great to work with! This would be a good recipe to try for sure!

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