Over the years I’ve noticed that a lot of people say that they find it really hard to get good gluten-free bread. And that it’s even harder to find gluten-free vegan bread. Then, if you want to make your own at home, then that’s a whole other story. A couple of years ago I set myself a mission to create a gluten-free vegan bread recipe that you can make at home. I wanted it to be easy, no knead and delicious.

This is a gluten-free vegan bread recipe that… 

  • holds together and doesn’t fall apart
  • doesn’t contain xantham gum
  • is easy to slice
  • isn’t dense like a brick
  • requires no kneading
  • can go in the freezer
  • stays soft and fresh for a good few days
  • has a proper bread crust
  • is more like real bread, rather than cakey
  • is less expensive than what you would buy
  • can be used for open and closed sandwiches
  • tastes great without the need to toast it
  • toasts well
  • is basically a gluten-free vegan bread that works

Creating the best gluten-free vegan bread recipe

I’ll be honest, it was a mighty tall order haha. Creating the best gluten-free vegan bread recipe involves a lot of testing, trial and error.

But I did it! And now I have to pinch myself. I created a gluten-free vegan bread that works. It hits the spot, tastes great, slices easily, stays fresh and contains wholesome ingredients.

I’ve spent the last year serving it friends, family and guests on retreat (I am a private retreat chef). The people who’ve eaten it were not even gluten-free or vegan either. Yet, every single one of them LOVED the bread.

The recipe is below in UK, international and USA measurements.

But first let’s look at a few important things.

loaf of gluten-free vegan bread

Why do you not knead gluten-free vegan bread?

You don’t need to knead gluten-free bread!

It helps to first understand the reason that people knead traditional bread dough. It is to develop the structure and elasticity of the gluten. Having an elastic dough with traditional wheat bread allows you to easily shape your bread.

Gluten also acts as a binding agent.

With gluten-free bread we don’t have to concern ourselves with the structure of the gluten. Instead, we create a good structured, airy, srpingy bread using a different technique.

With gluten-free vegan bread we make a batter which develops into bread. It’s a bit like magic!

gluten-free vegan bread recipe

Why do I need yeast in my bread?

Yeast is an important leavening agent in bread. This gives it and airy texture and makes it rise.

In this recipe I use either quick yeast or instant yeast, which is very easy to get.

instant yeast

Why do you need a few flours to make a gluten-free bread recipe?

In order to get a good gluten-free vegan bread we need to use several different flours. The combination is essential to mimic the action of wheat and gluten. One flour might be more gluey, another perhaps add more structure. Some gluten-free flours are better binders, whilst others are more crumble. If you want gluten-free bread there isn’t any way around using several complementary flours.

gluten-free flours with oats

A quick explanation of the flours I use in this recipe…

Oats or oat flour

I want something a little bit gluey and sticky to mimic the gluten that is missing. In this recipe I have opted for gluten-free oats for that reason.

OK, you have probably noticed that oats aren’t a flour. But I am using it like one. I originally used oat flour in this recipe, but I found that using regular rolled oats worked even better for structure. Getting oats is also easier for you (and me haha), hence me keeping it as an ingredient.

Buckwheat flour

Despite it’s name, buckwheat is not related to wheat, and is totally gluten-free. In combination with the other flours is an excellent option for bread making.

Buckwheat has a nutty taste that is toned down by using the other flours in this recipe. With an excellent nutritional profile, buckwheat flour brings a healthy dose of minerals, fibre and nutrients into this bread.

Rice flour

You can use white and brown rice flour interchangeably in this recipe. Rice flour doesn’t have great binding properties, but works well in combination with the other flours to create gluten-free bread.

It’s also one of the most common and least expensive types of gluten-free flours too, which makes it quite desriable to use.

Maize flour (UK) / Corn flour (USA)

Maize flour is a high protein flour with good binding properties.

It is called corn flour in the USA.

Don’t confuse it with corn starch (USA) or cornflour (UK) which is super starchy and too refined for this recipe.

Read all about maize flour (UK)/corn flour (USA) HERE

the best gluten-free bread recipe

The Best Gluten-free Vegan Bread Recipe

Yield: 14 slices
Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes

Recipe for gluten-free vegan bread using buckwheat flour, rice flour, maize meal and gluten-free oats. No gums or nasties.

Ingredients

  • 150g (1 cup) buckwheat flour
  • 75g (½ cup) rice flour
  • 75g (½ cup) maize meal (UK) / corn flour (USA) (see notes)
  • 100g (1 cup) gluten-free oats
  • 2 teaspoons sea salt
  • 2 tablespoons ground flaxseed
  • 1 tablespoon coconut sugar
  • 1 teaspoon quick yeast (see notes)
  • 525ml (just over 2 cups) tepid water
  • NOTE FOR USA READERS: it's better to weigh and use metric if you can, but if you can't, I have put approximate measurements in cups to help.

Instructions

  1. For greatest success, I highly recommend using exactly the correct ingredients and watching my short video first for a visual guide. Please follow the instructions carefully.
  2. If you have whole flaxseeds grind them in an a grinder. They don't need to be finely ground. (I use my nutribullet to grind a batch, which takes a few seconds. Then I keep any leftover in the fridge for later use).
  3. Mix all of the dry ingredients together in a large mixing bowl.
  4. Measure your water. I find it easiest to use some cold water and then add in some boiled water to create a tepid blend. It should be very warm, the sort of temperature you can dip your finger in. The warmth is essential to activate the yeast.
  5. Mix the water into the dry mix throughly, until everything is evenly combined. You should quickly see your blend thicken into a thick batter.
  6. Cover your bowl with a clean tea towel (UK)/ dish towel (USA).
  7. Leave your covered bowl in a warm place for 60 minutes.
  8. After 60 minutes your mixture should be airy. This is due to the action of the yeast. If it is not airy, something has gone wrong (perhaps the yeast is dud).
  9. Pour your mixture into a loaf tin that you have lined with parchment paper/baking paper. Your loaf tin should be for a 2lb (1kg) loaf. Tins are often measured that way. Even in the UK we still find they are measured as a 2lb loaf tin. If in doubt the dimensions should be around 24cm x 14 cm x 7cm (9.5in x 5.5in x 2.75 in).

Baking your gluten-free vegan bread

  1. I've found that ovens vary. I tend to bake between as follows...
    * Electric fan oven: between 200C and 210C (392F - 410F)
    * Electric oven: between 210C and 220C (410F - 428F).
    To get a nice firm bread crust, whilst baking the bread thoroughly in the middle, it does help to bake at these hot temperatures.
  2. Once baked take out of the oven and let it cool down before slicing.

SLICING - please note

  1. It works best to slice your bread when cool. If you let it cool down you can slice it thinner and even get sandwich slices out of it. Because it is gluten-free without using nasty ingredients, it is prone to a little bit of crumbling if it is not cool before slicing.

Notes

USA READERS SPECIAL NOTE ON MEASUREMENTS & INGREDIENTS:

I've tried carefully to measure everything in cups for you. And I've slightly rounded up and reformulated them so they make sense. But please note that cups are always approximate, depending on how well the cup is packed etc.


I've had my Mam (who lives in Hawaii) test this over the last year. She uses the following ingredients...

Bob's Red Mill Corn Flour

Bob's Red Mill Active Dry Yeast

She usually gets them in her local health food store, but you can also get them via the links on Amazon.

MAIZE MEAL (UK) versus CORN FOUR (USA)

Please note that there are DIFFERENT names for maize meal depending on where you live.

UK READERS: you need what is called maize meal. It is also sometimes called corn meal. Maize meal and corn meal are NOT the same as the corn flour that you thicken gravy with (which is pure starch). You can get maize meal or corn meal in a good health food shop. You can get it online here: Old India Maize Meal/Flour or (the one I buy) Organic Maize Meal

USA READERS: you need what is called corn flour. You can usually get it in good health food stores. This is what you are looking for... Bob's Red Mill Corn Flour

Did you make this recipe?

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Other gluten-free vegan bread recipes that you’ll love…

Gluten-free Vegan Wraps or Tortillas that work every time by Anastasia, Kind Earth

La Palma island Banana Bread - gluten-free, vegan and made with love by Anastasia from Kind Earth

Gluten-free vegan soda bread loaf without gums or yeast by Anastasia, Kind Earth

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How to make gluten-free vergan bread that works