A couple of years ago, I posted a Soft Gluten Free Sandwich Bread Recipe that still gets a lot of attention. I hear from hundreds of people every month who love it & at least as many begging me to create a Vegan (egg free) version of it. It wasn’t until we discovered my son was also allergic to eggs that I started taking the Egg Free options very seriously.
So, I experimented with Chia Seeds, Flax Seeds, Psyllium Husks, Applesauce, Bananas, Egg Replacers, and several combinations of Baking Powders & Acids… But nothing I tried could truly duplicate a good loaf of bread. Discouraged, I set the idea aside for a while and stuck to making gluten free flatbreads & hot dog buns – Until Recently…
Remember my post a couple months ago about Aquafaba (aka Garbanzo Bean Brine) being used in place of eggs to make Meringue?? Well, I couldn’t shake the idea that I could use this somehow for bread, so I tried, and tweaked, and tried again… and it worked beautifully! I’ve made at least 20 batches with this recipe and it turns out soft & delicious every single time. So, now its time to share it with you! =)
The Tools & Ingredients in this Recipe:
Aside from the added step of whipping the chickpea liquid to stiff peaks, this recipe is very similar to my other Gluten Free Bread Recipe with a couple of important tweaks… it’s important to follow the instructions carefully. I can’t say at this point how your substitutions will work.Print
Soft Gluten Free Vegan Bread Recipe
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 minutes
- Yield: 1 9x5 Loaf 1x
- Category: Baked Goods
- Cuisine: Gluten Free
The BEST Soft Gluten Free Vegan Sandwich Bread Recipe – Featuring Aquafaba (Garbanzo Bean Liquid) Whip as an Egg Substitution.
- 1½ Cups Warm Water
- 3 Tablespoons Honey (or any natural sugar for those following a Vegan diet)
- 2½ Teaspoons Dry Active Yeast (be sure your yeast is fresh and alive)
CHICKPEA/GARBANZO BRINE WHIP:
- ¼ Cup Aquafaba – Brine/Liquid drained from canned Garbanzo Beans (aka Chickpeas) – Use up those Garbanzo Beans in Homemade Hummus, Roasted Chickpeas or 3 Bean Salad!
- ½ Teaspoon Cream of Tartar
- 3 Cups of Erika’s All Purpose Gluten Free Flour Mix
- Scant ½ Teaspoons Xanthan Gum (in addition to what’s already in the GF Flour Mix)
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- ¼ Cup Olive Oil
- 2 teaspoons Apple Cider Vinegar
PREPARING YEAST MIX:
- In a measuring cup, measure out warm water (should be warm to the touch, not hot or cold). Stir in Honey and add Yeast last. Set-aside & let proof for approx. 10 minutes.
PREPARING CHICKPEA/GARBANZO BRINE WHIP:
- While Yeast is proofing, pour the Aquafaba (Garbanzo Bean Liquid) along with the Cream of Tartar into the clean & dry bowl of your stand mixer fitted with the whisk attachment. Whisk on high until stiff peaks form. On my mixer, soft peaks happen around 2-3 minutes & stiff peaks around 4-5 minutes. Once you have stiff peaks, use a spatula to scoop out the fluff and set-aside.
PREPARING DRY MIX:
- While the Aquafaba is Whisking, Combine all of the Dry Mix ingredients together in small bowl.
PUTTING IT ALL TOGETHER:
- Add in the proofed Yeast Mix to the stand mixer bowl.
- Add Dry Mix ingredients in mixer bowl with yeast. Using the paddle attachment, begin to slowly mix while adding in the Oil, then Apple Cider Vinegar.
- Mix well on Medium-High for 2-3 minutes until dough is smooth, but wet & sticky.
- Stop mixer and add in Garbanzo Bean Fluff
- Mix gently on low speed until dough is well combined (approx 30 seconds or less)… Do not over beat. Mixture will be thick yet somewhat runny (think cake batter).
- Spray or Grease your 9×5 Loaf Pan.
RISE & BAKE INSTRUCTIONS:
- Using a spatula, scrape the bread mixture into your prepared loaf pan and Cover with plastic wrap. Set pan on top of your warm stove to proof while the oven is preheating.
- Preheat your oven to 375 degrees Fahrenheit.
- It is important not to over-proof the bread – just let it rise approx. 20-30 minutes (depending on your room temperature). Don’t let it rise above your loaf pan… Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled.
- Bake for approx. 50-60 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. (If it helps, I usually cook mine until I get an internal temperature of 210 – 220 degrees on my digital thermometer).
- Loaf may initially rise much larger than the pan, and shrink back a bit… that’s ok, just be sure it is completely cooked before removing from the oven.
- Remove loaf pan from oven and let cool for 1-2 minutes before turning out onto your cooling rack. (I always cool my loaves on their sides to keep the steam/moisture from making the bottom dense). Allow to cool completely before attempting to cut into slices.
- Loaf keeps best for 1-2 days out on counter in airtight container or bag, but I’ve found that the loaf stays moist even when placed in the fridge.
- Without eggs, there will be a little bit of shrinkage – this is typical with gluten free baked goods. You will notice with this recipe that the loaf will rise in the oven during the first 20 minutes, then gradually come back down to the same size as when you put it in after proofing – this is normal, and won’t affect your loaf.
- The key to remember with Gluten Free baking is NOT to overproof OR NOT to leave the loaf in the pan more than a minute or two after pulling it out of the oven – both of these can result in the loaf sinking and becoming dense at the bottom.
- Serving Size: 1 Slice
- Calories: 130
- Sugar: 3g
- Sodium: 240mg
- Fat: 3g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0
I’ve tried my best to document the most important steps with some photos:
Proof your yeast – If you don’t have two separate Stand Mixer bowls, then do this in a large measuring cup.
While your yeast is proofing, combine your Chickpea/Garbanzo Brine with Cream of Tartar & whisk in stand mixer bowl on high.Mix on high until stiff peaks form (approximately 4-5 minutes when using a stand mixer). Set this aside for use later.Whisk all of your dry ingredients together and add to your stand mixer bowl with the fully proofed yeast. (Don’t add the Garbanzo Brine Whip yet.)With paddle attachment, mix dry ingredients with yeast until wet, and with machine running on low, drizzle in Olive Oil.After adding the oil, drizzle in your Apple Cider Vinegar – then Beat mixture on High Setting for 2 minutes.After mixing for 2 minutes, stop mixer and scrape in your garbanzo bean liquid whip (stiff peaks).Turn mixer back on and mix at low speed until mixture is well incorporated (maybe 20 seconds or so) – But, do not over mix!Pour bread mixture into your prepared loaf pan. See how the mixture is thick, but loose. It’s more like cake batter – it will be nothing like regular bread dough.Smooth top of loaf and cover with plastic wrap. I place mine on my stovetop while the oven is pre-heating to 375 Degrees Fahrenheit.In my warm tropical climate, the loaf fully proofs in approx. 20-25 minutes. But whatever you do, please do not overproof your loaf – it will fall after baking. I just proof it until it almost touches the plastic wrap… Take note, that this will be the finished size of the loaf after it bakes – even if it rises in the oven.Here’s what it looks like after 10 minutes in the oven… see the little bit of rise?After 20 minutes in the oven – see how it shrinks back a bit?After 30 minutes in the oven.After 40 minutes in the oven… See how it’s back down to the size it was when you placed it in the oven after proofing?After 50 minutes in the oven.After approx. 60 minutes in the oven… The crust is nice and brown, and the temp just right at 212 degrees.Once I pull it out of the oven, I like to cool the loaf on it’s side to avoid steam moisture making the bottom dense. It may be just me, but I think it cools faster this way too! =)Let the loaf cool completely before slicing – Seriously, you will ruin the loaf if you don’t wait – I know this because I’ve been impatient many times – oopsie! ;) Check out those beautiful slices!
My question is about the garbonzo bean brine. You use canned beans, my son’s Dr. Strictly forbids all canned foods from his diet. Is there a way to make this from dried beans? Thank you for any help you can provide.
Hi Melissa! Great question… I’ve never tried it, but somebody asked me this on my Vegan Meringue post and then left a comment that she had great success using her own liquid from soaked beans. You can read her comment here. I hope it helps, because this has been a real game changer in our house! =) God Bless! ~Erika
i have seen chickpeas in packages (not
cans) at Whole Foods. they are cooked
and are in liquid. i never buy the canned
When I leave chickpeas in a jar (like a glass jar) – they do form that aquafaba. Just be sure the jar’s top is a mesh, so that the water doesn’t get bubbles and turn the garbanzo beans rancid.
Recipe looks good but I need to know how many carbs are in a serving. For the nutrition information you have given to be useful we need to know the weight of the slice you used. Thankyou.
Also to use this recipe in a breadmaker does it need to be adjusted or is it good as is?
Melissa, you can definately make chickpea brine (Aquafaba) from dried chickpeas. Zsu Dever on YouTube has some excellent videos and a hardcopy cookbook entitled “Aquafaba”.
Basically, for a 2 2/3 cup yield, you add 5 1/2 cups of water, 2 cups dried chickpeas, and 2 pieces (1×1 inch) Kombu (seaweed) to a large pot. Simmer for 4 hours on medium-low heat. Check on the water level every hour and top it up to keep chickpeas covered. Drain the chickpea brine into a large bowl and discard Kombu. If the yield exceeds 2 2/3 cups, simmer in a pot on medium-low heat to reduce it. Keep in a sealed container in the fridge up to a week (a rotten smell means it’s spoiled) and it can be frozen in an ice cube tray and placed in a ziplock freezer bag. Two standard ice cubes equal about 1/4 cup when melted. It will keep in the fridge for months. Melt frozen chickpea brine in a bowl in the microwave in 10-15 second increments and leave it a quarter frozen to manually stir to complete the melt. Why? Cold brine whips better than room temperature.
You are amazing! Thank you so much for this! I love your all purpose gluten free flour mix so I cannot wait it to try this!
Thanks Michelle for your sweet comment! I hope you enjoy the recipe as much as our family does. =) God Bless! ~Erika
Hey.. Honey isn’t vegan so what can we use instead of that?
Hi Shae! If you’re a vegan who doesn’t use honey, please feel free to substitute the honey for any real/natural sugar (maple syrup, agave, sugar, brown sugar, etc…). Hope that helps! =) God Bless! ~Erika
Thank you :-)
my son is allergy with chichbeans( any kind of beans), any substitute? or can i just don’t add it ? thank you very much
Hi Emily! Navy Beans Liquid (aka Cannellini Beans) can also be used, but if he is allergic to all beans, then that won’t work. Is he allergic to eggs? If not, then you could try my other gluten free bread recipe – there is no bean liquid in those. Hope that helps! God Bless! ~Erika
About not using aquafaba, due to bean allergies. There are other foods with lysine in them: amaranth, quinoa, peas, potatoes, etc. Maybe try soaking some of them to see which one works.
Thanks so much! I appreciate all you are doing to share your recipes and solutions to food allergies / intolerances with others. Your gluten free vegan bread has been a HUGE hit at our house with my son being recently diagnosed with allergies to gluten, egg and dairy. I’m not much of a cook / baker, but have had to learn and your website / recipes have been exactly what I was looking for in a bread. And with that one solved, I am on to other recipes that can help me replace our older / wheat based zucchini breads. Thanks again!
Hi Nicole! Thanks so much for your sweet comment!! It can be quite a shock when you find out about new allergies – I’m so blessed that the recipes have worked well for you & your family!! God Bless! ~Erika
Is it possible to freeze the loaves?
My son recently went on a gluten, dairy & egg free diet. We are still learning substitutions for his favorite foods. My next challenge will be baking and I’d like to give this recipe a try. I know it would take awhile for him to finish off a loaf so it would be best if we could just take what we need from the freezer.
Hi Wendi! Great Question… I haven’t personally tried freezing these Vegan Loaves yet, but I have had somebody recently comment that they tried and it did well – but I would probably suggest slicing it first. I put mine in the fridge all of the time and it keeps well for a week. If you find that it becomes a little hard (even after letting it sit out for a few minutes), just pop it in the toaster or microwave (covered with a paper towel) & it will spring right back to life! =) Hope that helps! God Bless! ~Erika
At what point do you add the dry mix, please?
Hi Jail! I updated the instructions so that is says ‘Dry’ instead of ‘Wet’… thanks for catching that! The photo instructions below the recipe also shows the step-by-step process. Hope that helps! =) God bless! ~Erika
I am also wondering when to add the dry ingredients. I think you omitted that from the directions. Also, I just made a very similar bread today. I found it a bit yeasy tasting. Does this recipe also taste yeasty? Thanks.
Hi Sue! I updated the instructions so that is says ‘Dry’ instead of ‘Wet’. The photo instructions below the recipe also shows the step-by-step process. Hope that helps! =) God bless! ~Erika
I can’t wait to try this. I’m wondering if the recipe would work using silicone pans. In particular, I’m trying to create a challah-looking bread for my niece and daughter. I have a silicone pan that would help get the shape of a braided loaf. Thanks!
Hi Lisa! I’ve never used a silicone pan with this recipe before, but I love the idea of using one for a challah bread ‘look’… Let us know how it turns out! =) God Bless! ~Erika
Would other legume /bean brings work, other than color? ;) I have aduki on hand?
Thanks for awesome info to improve our lives!!!
Hi Amber! I do believe the brine from Aduki beans would work, however I’m not sure how it would affect the taste… although the color affect will probably be cool! =) Let me know how it goes! God Bless! ~Erika
By the time I could make the bread, my husband had picked up a few cans of Eden chickpeas, so I was all set, but will not hesitate to use another mild tasting brine if in a pinch. (I’ll report back if I do.)
I was also able to reserve and freeze an extra 1/4 cup of the brine for next time. There wasn’t quite enough for three loaves in one can. We don’t usually do canned foods any longer, so will plan to freeze the soaking water mentioned in another comment when I soak something the next time.
Thank you so much for your kind heart and sharing your hard earned advice and wisdom! You make this whole journey so much less overwhelming!
Hi! I have been living for years without bread as I am gluten and dairy intolerant but also YEAST intolerant!! Do you know if this recipe would work with anything else as a yeast substitute?! I miss bread so much! You are so creative and clever with your recipes! Thank you! Jessie xxx
Hi Jessie! I went for a year without yeast and it is very hard (it’s in everything)! The only suggestion I have for right now is to look into gluten free sourdough starters… its on my list of things to experiment with too. Cultures for Health website is a great resource for this. The other suggestion would be to make smaller muffin sized buns using extra whipped egg whites or aquafaba (For a vegan option) and see if you can get a lighter ‘bun’ to enjoy. Hope this helps a little… Let me know how it goes! =) God Bless! ~Erika
I recently made this bread for the first time and it’s really good, but a little too moist for sandwich bread (which is what I’m looking for). Do you know if there are any adjustments I could make to dry it out just a bit? I love the flavor and don’t want to lose that. Thanks!
Hi Erika, your pictures inspired me to try making your vegan bread for my son who has an allergy to wheat,Eggs and dairy! I would like to clarify if I can substitute your flour,Erika’s gluten flour mix to King Arthur gluten free all purpose flour ? Also your recipe calls for a tiny amount,1/2 tsp xantham gum,can I substitute this for cornflour or leave it out. My son is three years old and really likes bread but all the ones we have tried from stores are too hard and tasteless,please help!
I feel your frustration… My sons have very restricted diets and it was so difficult in the beginning to find recipes/food that actually tasted good! My boys love this bread recipe and gobble it down. It stays good on the counter in a bread bag for a couple of days and even does well in the fridge for a few days – I just warm it up for a few seconds and it’s good as new!
I love King Arthur’s Gluten free flour mix… but it’s so expensive. I haven’t tried it with this recipe, but it should work. I would also suggest adding an additional 1/4 tsp of the Xanthan Gum per cup of flour since King Arthur’s blend doesn’t have any. (That would be an additional 3/4 tsp for one loaf) PLUS, the additional scant 1/4 – 1/2 teaspoon for this recipe. Unfortunately Corn Flour won’t work as a substitute for Xanthan Gum, but you can get it online at Amazon.com. One bag last a very long time – even longer if you store it in the fridge.
I hope that helps! I wish you the very best… let me know how your son likes it! =)
Erika, what about guar gum? Xanthan gum is often made from corn and we can’t have that. If I put guar gum in place of the xanthan gum for the flour AND additional xanthan gum, do you think that would work out alright?
I tried making your bread using King Arthur’s Gluten free Multi purpose flour and followed your recipe .. I would say taste wise the bread is good and my son really enjoyed eating it with some butter (vegan)and jelly, however the texture was a little hard/crusty on the outside and a little squidgy or sticky especially at the bottom of the loaf, I would have liked it to be lighter and fluffier. I was thinking could it had been the extra xantham gum added to the flour(as you recommended) or should I have kneaded the dough a lot prior to the rising stage,or could it simply have been an error in baking it not long enough? The loaf was also heavy,your one looks lighter and softer! I took some pictures but am unsure how to send them. Nevertheless, I will keep trying to perfect it but next time I will use your recipe for the flour mix. What do you think I could do to improve my bread next time?
Hello, I recently realized that I can no longer eat eggs. I’ve been gluten-free for years. I’m looking to make this bread, but I want to sub statute lemon juice or vinegar for the cream of tartar in with the Aquafina. Those would you recommend in regards to the flavor of the bread? I’m thinking the lemon would keep the flavor consistent but just a little bit brighter but I don’t want it to taste like a dessert. Thanks.
Hi Erica, can you tell me the amount of carbs and calories per slice the bread has? My husband is diabetic and we are trying to find bread recipis.
I’m glad I found your website. I shared this on my Facebook;)
Hello Erika! I just found your site today after visiting out naturopath with a directive to use only white rice options for my egg- and dairy-allergy 4-year-old. I’m curious as to if I can substitute your flour mixture with white rice flour only. I’m hesitant to make any substitutions because it seems like these kinds of recipes are very ingredient specific. Plus, it would be costly to invest in all of the ingredients required if I’m not able to use them going forward. Any assistance you can provide would be greatly appreciated!! Thanks for sharing your recipes! Blessings!
Hi Kristin! Unfortunately using only white rice flour wouldn’t work… By itself, white rice flour bakes up very dense. I also have children with egg & dairy allergies, as well as other inflammatory conditions… so that is why I formulated my flour especially with this in mind. Did the naturopathic doctor say if the other ingredients in my flour blend were ok to use? (like the sweet rice flour, tapioca starch & xanthan gum?). Or is it just the brown rice flour he doesn’t recommend? I’d love to know. Thanks & God Bless! ~Erika
My mom is allergic to brown rice (but not white) and we found millet flour to be a great substitute. The bread was wonderful, and is the first she’s been able to have with her allergy restrictions.
My mom has an allergy to brown rice (but white is okay) so we substituted millet flour in place of the brown rice flour. This worked for us!
I appreciate your website and recipes greatly as I am new to gluten free vegan baking as my son can no longer have gluten and dairy. I was wondering if you could help me with this bread recipe. I have made it several times and I am following directions to the “T”. My bread is not rising like yours does:( please help
Hi Lindsey! If you haven’t made any substitutions (including the flour blend), and you’re still not getting a rise, then it sounds like your yeast might not be fresh or alive. If you’re talking about it sinking after taking it out of the oven, then it could be that the loaf fall is falling from being overproofed or left in the pan too long after taking out from the oven. Hope those tips help! =) God Bless! ~Erika
Thank you Erika,
I have not used any substitutions, the only brand that may be different is that I used the gluten free yeast packets instead of the Bobs red mill yeast. Sometimes I think my dough looks a bit thicker than your does in the pictures. My dough doesn’t collapse or sink, and the bread tastes good, it just stays dense instead of light and fluffy and it doesn’t rise. I have tried proofing it for the 20-30 and tried a little longer. If I get any type of rise it’s very little. Do you think it’s the loaf pan I am using? Also I just wanted to clarify its only 1/4 of the garbanzo bean brine and not all the liquid form the can right? My dough may be just a tad bit thicker than yours…. Thank you for your help!
Hopefully you figured this out already but the climate could be the factor. Erika said she has a tropical climate. Having lived in the Tropics for a few years and in other areas I can confidently report that yeast raises SOOO much faster in those warm climates. I would suggest putting your loaf to rise in a warmer place…. inside the oven with a pilot light keeping it warm, under a hot lamp shining directly on the loaf, outside covered in direct sunlight…. wherever you get some extra heat on that loaf.
Good luck!! :0
(Erika, I am so excited to try this recipe!!!)
Thank you Beth. I believe the recipe to be Vegan… If Honey is not permitted in your diet, then please feel free to exchange the honey for any other real sweetener of choice. I do my best to make all of my recipes adaptable… Hopefully maple syrup, sugar or another sweetener will work for you. Enjoy & God Bless! ~Erika
I haven’t had bread in 5 yrs. because of my allergies. I keep trying new ones I find online, but none work yet. I’m allergic to chickpeas as well as all dairy,, egg, gluten, soy, etc. What can I substitute for the chickpea brine then? hank you.
Hi Mary! You can also use the brine from Navy (aka Cannellini Beans)… Hopefully that will work with your dietary restrictions. =) Enjoy & God Bless! ~Erika
Thank you Erika. I’ve never tried them. Do you think adzuki beans would work? Thanks.
I would try 1/4 a banana that is darkened mixed with water to make the 1/4 cup mix.
Other than that, you can Google for egg substitutes
Thank you Abdullah. Unfortunately, I’m even more allergic to banana. I have tried Egg Replacer but had no success. I will keep working on a replacement. Thank you anyway for your suggestion.
Any suggestions for baking at altitude? I prepared my dough as described. My yeast proofed nicely, my bean brine whipped to nice peaks, but my “wet” dough was more the consistency of biscuit than cake batter. It doubled in size in about 45 min, but did not rise any more after putting it in the oven. Baked for 55 min – nice browning, but bread was mildly “gummy” when cool. Tastes wonderful, but would be difficult to make a sandwich on such “short” pieces of bread – they look like 1/2 slices of traditional bread! Thanks to anyone who can offer suggestions for improvement.
I forgot to add that I live at 7500 ft, which usually requires some tweaking of baking instructions.
Hi Susan! Glad you like the taste! As long as you didn’t make any substitutions, I’m thinking you want to be careful about how long you proof it… Sometimes over-proofing can actually cause it to fall or shrink since gluten free foods have trouble maintaining their structure as it bakes. Depending on your weather, I wouldn’t proof it much longer than 20-30 minutes… or on the lower end if you are using a proofer/warming drawer. Also, depending on the size of your loaf pan, you can scale-up the size of the recipe to create a higher loaf. Hope that helps! =) God Bless! ~Erika
I started measuring the “flour” carefully by first sifting and then carefully spooning into the measuring cup, followed by leveling with a flat utensil. This is a lot less flour than “scooping” with the measuring cup. My batter was much better.
I am so excited to find a recipe that does not include gluten, dairy, or eggs! I put my dough to rise about an hour ago but it didn’t rose much. Any ideas?
Hello Erika, I have attempted this recipe 3 times, and each time, I am very careful to not over mix, using slow and low speeds, I get the aquafaba just right, and the yeast is very activated. Each time, my dough turns out more like a dough than a cake batter, like in your photos. And, it doesn’t rise nearly as much as yours. When it bakes, it never rises at all. Any idea what I could be doing wrong?
Try sifting the flour and then carefully spooning it into the measuring cup. I had better success this way.
Good morning Erika how are you? I haven’t had luck with this recipe, at the end I don’t get the right texture it feels like I need a lot more water any advice?
Thanks for all your hard work I really like all your recipes.
Try sifting the flour and then carefully spooning it into the measuring cup. Level by scraping a flat edge across the top.
I’m excited to try this. We are doing a dairy, gluten, and egg elimination for my daughter.
I don’t have a kitchen aid. Do you think I could mix this in the vitamix?
Hi Lisa! No, I think the vitamix would over work the dough & wouldn’t work to make the vegan whip. You could do it with a hand mixer, although it would take a little bit longer. I hope that helps! =) God Bless! ~Erika
Hi Erika – can I make this recipe in a bread machine? My son has multiple allergies and is now also on a wheat-free trial, so I’m keen to try it but with so much cooking already having to be done it would be so much easier if I could just add all the ingredients to my machine and let it do the work for me! Thanks.
I have the same question. Will the bread machine ruin it considering it is all pre-set…?
My husband tried it with the bread maker but it didn’t mix up well enough. It was tacky, like a sticky sponge. And there were significant clumps of unmixed flour at the bottom.
Thank you so much for sharing this. I’ve tried many egg substitutes, this will be a new one to try.
I’ve just put the mixture in the oven. I’ve triple checked my ingredients because when I mix the flour with the yeast, my batter is dry and crumbly. In the end I added water little by little until my dough looks a little wetter like your photos. I am not sure how the bread will turn out. I have no idea what has gone wrong. Was adding water the right thing to do? This is my first experience baking bread. Thanks again.
I just wanted to thank you so much for this recipe. Our son, who loves toast for breakfast and sandwiches for lunch, was just diagnosed with wheat/egg/dairy allergies. This bread is incredible– it’s a total game-changer for him. His daily life will be so much closer to “normal” thanks to this recipe. THANK YOU!!! :-)
Hi Erika! I’ve been looking for a GF bread recipe since I’m allergic to eggs, so was very happy when I found this, till I read the ingredients list. I can’t have any vinegars at all, my daughter can’t have cream of tartar or garbanzo beans, and neither of us can have navy beans. What can I do? Please tell me I’m not doomed to a bread-less life!
I’m waiting for her answer on this too…
Hi Cricket! I think I have just the recipe for you… its a new Bun/Roll Recipe that I think will work beautifully for your allergies… Stay tuned for it this week! =) God Bless ~Erika
This recipe is genius! Love the flour mix and the taste. Such a pretty bread. Worked like a charm, and I have had many gf/vegan bread fails lately!! Thanks for sharing!!
May I ask you how you sliced it ?
Hi Kathy, I wait until the loaf is completely cool and slice it with either a long serrated bread knife or my meat slicer (which I don’t use for meat, but for fruits & veggies when I slice them for the dehydrator). =) God Bless! ~Erika
This is the first sandwich bread I’ve made from scratch that actually lives up to my expectations! It is so yummy and moist. I love, love, love it. Plus it’s cheaper than buying it from the store. Thank you so much for making the recipe.
Yay! =) So happy to hear that you enjoyed it… Thanks so much for the comment! God Bless! ~Erika
Awesome recipe and I got wonderful results!! I’ve been experimenting w/making my own gluten free breads for several months now. The results are usually the same, an extremely dense loaf that doesn’t quite live up to the bread taste I’m looking for. Your recipe is the FIRST loaf that actually came out tasting like bread! It’s so airy, light, and delicious. I really appreciate all your tips and photos! I never knew to rest the loaf on it’s side while it’s cooling. I bet that’s why all my previous loaves were so dense. THANK YOU for this delicious recipe that will be a go to from now on! :)
It’s such a blessing for me to hear that you enjoyed the bread recipe… Thanks so much Angie! God Bless! ~Erika
I am nearly in tears at the hope of BREAD! thank you.
Im new to gluten free and have tried this recipe twice. The first time I didn’t mixed it well, and it was more a dough than a batter. The second time, I followed everything with the mixer, but I think I overproof it because it went a lil bit over the top so when i baked it it sunk a lot in the middle and was very gummy. Can you tell me any ideas of how i can improve this? I make regular bread every week but I realize im not experienced in the gluten free.. Thanks!!
Hi Olga, Gluten free is a lot more fickle to make than regular bread. Over-proofing is a big issue, as is mixing it correctly is key – it usually feels like a thick batter. Plus, using the right pan & removing it promptly to cool makes such a difference for me. Hope that helps, God Bless! ~Erika
I’ve been making your AP gluten-free flour mix and baking your recipes for several months now. Your gluten-free bread recipe is my favorite. I am going vegan so I am going to try this one now! My question is can I use this recipe also to make gluten-free hamburger(veggie burger) buns? I have made it in a 9×13 inch pan like you say to and then cutting into square buns but I’d like to make them where you make a log cut it into 6 pieces then shape each into a ball to make individual round buns. Will that work with this dough? TIA!
I would love to try this. At the moment I too stick to flatbreads, making a loaf would be lovely…however I am highly intolerant to chickpea…is there any substitute for this?
I am coeliac and highly intolerant to:
Hi, I’ve tried the recipe twice now but I’m finding the mixture thick, dry and doughy – not the wet runny cake mix you describe. Feels like too many dry ingredients not enough wet – help!
Sift flour first and then carefully spoon into measuring cup. Level by scraping a flat utensil across the top.
You say chickpea brine the chickpeas I can get are in water is this ok
yes. water is correct.
Any way to make this in a bread maker??? Thanks!
We made it with a flour mixture consisting of tapioca, oat, and coconut. Taste it amazing just too wet in the middle after baking. Not sure how to fix that. Bake longer? We did a full 60 mins. Browned nicely, but just a bit wet in the middle.
I made this last night and I’m in LOVE!! I’ve already raved about it on facebook. Been gluten free for 4 years now and only recently vegan, this is better than ANY of the previous bread recipes I’ve made, my partner was blown away too. Thank you so much!!
Help! I totally failed on my first attempt and I don’t know why. Can you help? I thought I followed all the directions but the loaf hardly rose, it turned out soggy in the middle and it was brown all the way through not white. Also, while I was preparing it it was too dry so I had to add an additional cup of water to get it to the right consistency. Any idea what I did wrong? I have some pictures I could share if that would help.
Would love to try your gf vegan bread for an aunt of ours but she isn’t able to use oils. Would you know of a suitable replacement that would work?
Thank you in advance.
Hi, I’m doing an elimination diet from gluten, dairy, soy. Can I substitute the flour for one that doesn’t contain xanthan gum? Also what do I substitute the extra xanthan gum used?
I just want to say thank you for all of your efforts! I am gf and vegan, I use happy camper bread, but its so hard and crumbly and it always has to be toasted or grilled. Plus its $7/loaf! I’ll be trying yours this weekend. I don’t use honey so think I’ll use molasses to get the similar consistency. Thank you again, may God bless you in abundance :)
Hi Erika, could i make this bread from start to finish in a bread machine? If so are you able to suggest the steps to take to do it this way? I’m not an experienced bread maker, machine or no machine so i’d really appreciate any help, thanx in advance!
Just made this bread tonight in the bread machine. I put the wet ingredients in the bottom, then the whipped aquafaba and cream of tarter, then the dry ingredients on top. I put the yeast on the very top. I used the gluten free setting on my Cuisinart bread maker set at a 2 lb loaf on light crust. The texture was quite nice, but it was just a touch sticky. I think I’ll try it again on a darker crust so it will cook just a little longer. Overall, definitely a success and I’ve made a lot of gluten free, egg free, dairy free bread in and out of the bread machine. Thanks!
O cool, was so hoping i was going to get an answer here, i really wanted to try this bread in the machine, thanx!
I don’t think the rise was as high as she got doing it manually, but I’m ok with that for the ease of the bread machine.
Hi KJ! Thank you SOOOO much for sharing your bread machine tips. This is my #1 asked question and because everyone’s machines are different, I love when people share what did/didn’t work for them. When you get chance, can you please share which Cuisinart Bread maker you have? =) Thanks again & God Bless! ~Erika
I think its the Cuisinart CBK-200. I’ve made it a few more times. It did better on the dark crust setting. Due to my son’s food allergies, making my own bread is my only option. To make it as simple as possible, I tried it without whipping the aquafaba and had success! I did add it to the cream of tarter and whisked by hand for about 1 minute (not even close to stiff peaks – maybe just some bubbles!) and added it to the wet ingredients in the bottom of the bread maker. It was still great.
Also, the flour mixture seems to be fairly forgiving. I didn’t have enough of you exact suggested blend and so added a few odds and ends of other gluten free flours (sorghum, etc) to get to 3 cups and it still turned out great.
The texture of this bread is so good, my husband still asks EVERY time he makes my son a sandwich “are you sure this is his bread?”
Also, it would be helpful if you would link your flour mix in this recipe. I always have to go back to your search box to find it, leave this recipe to mix my flour and then come back to the bread recipe. A quick link would help. Thanks for this recipe! This aquafaba has made SUCH a difference in our allergy-friendly cooking/baking.
We just made your bread recipe today in a silicone pan. It turned out fabulous! I was able to slice thinly. I could have easily made a second batch today with the way that it went. I had to cut the kids off of thirds so that we could have sandwiches tomorrow. It does have a nice crust on the outside and it is moist on the inside. Also, I should note that we used maple syrup for the sweetener.
Hi Rachel! I’m so glad you & your family enjoyed the recipe… and it’s good to know that the Maple Syrup worked well as a substitute. =) Enjoy & God Bless! ~Erika
Thank you so very much for this AMAZING bread recipe! It is the absolute best I have ever had. I will be replacing my 12 and 17-year-old sons bread with this better “for us bread”. I didn’t have the full 3 cups of flour so I used what I had and cut the amounts of the other ingredients appropriately. Couldn’t wait!
This bread is truly amazing!! My non-allergic husband knows it’s GFV and he still not only eats it, but asks for it (believe me this is no small feat)! I totally love it too & thankfully so does my son who really needs it. No longer will I pay $6+/loaf for frozen bread! Thank YOU, Erika!! (*made 3x in 2 weeks – 3rd time best so far, but all totally yummy!)
Thanks April! It makes my heart so happy to hear that the bread was enjoyed by your family… I pray it will continue to be a blessing. =) God Bless! ~Erika
This is the best bread recipe I’ve ever tried! My son just ate a slice – and then another and another – I can see that I’m going to have to tripple the recipe tomorrow. This loaf is nearly gone already. Thanks so much for sharing.
Hi Lassie! Yay! I’m thrilled to hear the recipe was enjoyed by your family. =) Enjoy & God Bless! ~Erika
I’m on a low carb diet and am wondering if you could substitute almond flour or coconut flour instead? Thank you!
This looks amazing, but I don’t have a standing mixer. Do you think I can still pull it off? I am most concerned about whipping the garbanzo water, is there a good substitution for this? I only have a very small mixer that you hold in your hand. Thanks for any ideas you all have. I don’t eat eggs or dairy either so making breads and pastry feels almost impossible.
I am in the exactly same situation as you. No stand mixer, but I have a hand mixer. Your hand mixer will work fine for whipping up stiff peaks from the bean liquid, but it won’t work very well for mixing the bread “dough.” It’s too thick. You’ll have to mix by good ol’ arm power. I really wish I had a KitchenAid!!! :(
Hi Erica, I still have to try your recipe. One query that I have is that instead of canned Chickpea, can I used water from overnight soaked Chickpea at home? If not then what substitute can I use?
Just wanted to let everyone know that if you can’t have beans for whatever reason, you can whip flax goo!!!: https://www.artisanveganlife.com/intensely-baking/
“1/3 cup flaxseeds
3 cups water
Combine the water and flaxseeds in a saucepan. Bring to a boil, turn down heat, and simmer for about 20 minutes until it is thick and gloppy looking. Strain through a sieve. You should have about ½ cup.
Allow to cool completely. This can be stored in the refrigerator for one week.
When you are ready to whip it, place the mixture in the bowl of an electric mixer and whip on high for about 7 – 8 minutes until it resembles meringue. Fold gently into puddings, mousses, or purees to lighten and add an airy texture.”
Someone also mentioned (in a forum, with that link) that it works well to also add a pinch of cream of tartar while whipping. It helps it to form stiff peaks.
Oh, I forgot to mention, you’d have to change the measurements, obviously. So make it so you end up with 1/4 cup of flax goo for this recipe.
Is the picture of the bread the same bread you made vegan and gluten free? is this really possible? is this some kind of trick?
Hi Sue! Yes, the picture in this recipe post is really Gluten Free & Vegan Bread! No tricks, just delicious bread! =) If you look at the other recipes, you’ll find even more bread recipes that are GF &V (like buns, rolls & breadsticks). Enjoy & God Bless! ~Erika
I’ve made this recipe twice now; both times the taste was great, but it barely raised at all. Any suggestions for what I might be doing wrong?? I proofed the yeast and it looked fine. Does the garbanzo liquid have to be fresh out of the can for it to work? Would adding flax to the aquafaba help me?
Hi Monica, It sounds like you may have skipped the step of whipping the Aquafaba (the thick garbanzo liquid from the can) into a meringue first? If not, your particular liquid may have been too runny to work with & has to be reduced first. Hope that helps. =) God Bless! ~Erika
I just wanted to say thank you! :) My eldest is vegan, I can’t have traditional grains, dairy or eggs and my youngest has no special considerations. I asked my eldest to make a loaf of this for me. She did and it was wonderful! For all of us! And, when I went back for more the next day, knowing there was a half a loaf left, I found it all gone. My youngest liked it so much she finished it off. I’m going to have to hide it next time! :)
Thanks for the sweet comment – I’m so happy to hear it was enjoyed (and devoured) by all! =) God Bless! ~Erika
I will try this recipe soon with maple or agave.
I’ve made this one twice and about to make it again today. Seriously – YUM! It almost has a crumpet light texture to it and is absolutely amazing toasted with some (vegan) butter and golden syrup drizzled but is also fantastic by itself or dipped in a chunky stew. This is my bread recipe for life, there is not point looking elsewhere. Thanks so much Erika, you truly are a GENIUS!
Thanks so much for the sweet comment Emma… So happy to hear you’re enjoying the bread! =) God Bless! ~Erika
My wife has just been diagnosed with gluten, wheat. egg and bean allergies. Is there something that I could use to make this bread that doesn’t use chickpeas or beans? She loves bread, so we’re looking for anything that we can use.
Hi Bill, I would suggest my Gluten Free, Vegan Crunch Roll/Bun Recipe – it’s my go to recipe for accommodating the most severe allergies. Hope that will satisfy her bread cravings! =) God Bless! ~Erika
Could you provide alternate instructions for those of us who don’t have a stand mixer? I am used to kneading by hand and I’m not sure how a paddle attachment would correspond to mixing by hand.
I mix by hand. I mix the batter for a few minutes until it looks, uh, “smooth.” I whip the aquafaba with my hand mixer in something small like a cottage cheese container so it stays around the beaters and whips faster. Then I fold the fluff into the batter–a bit difficult but it gets done eventually, cutting down and through the middle, sometimes I have to bring the bottom batter up to the top. just work gently and it will be fine. (You don’t have to knead, no gluten)
I just found your recipe. Ive never heard of using the bean liquid- game changer! I cant wait to try!!
Nice pic Erica. Thank you for the recipe!. If I am using fresh eggs. How many do I use in the recipe?. Not Vegan or Gluten intolerant. I just like baking and trying different foods… doesn’t matter what it is. Lol
If you look she has a soft bread recipe that uses eggs.6
I love this bread recipe and make it every week for my son. I use Bob’s All Purpose since my son is also allergic to rice. Sigh. Anyway I always get a good rise and well-cooked tasty loaf. However it always sinks a bit in the middle. I would love to have the high arc you get with your loaves! What am I missing?
Thank you so much for this recipe. It has been a life saver!
Hi Erika! I love how the bread tastes, but It’s giving me a hard time because it sinks in the middle. I wonder what I am doing wrong. Can you help me?
I just made this. Im impressed! I forgot to add the extra xanthan gum and it still turned out great. I used white bean brine instead of the chickpea brine. Thank you!
Wondering if you’ve ever tried makibg this recipe in a braed machine??
I needed a good rip and dip bread for. Communion bread- this was it!!!! I hadn’t tried the recipe ahead of time I only had a Lilith loaf I made with the rest to try- but it turned out SO WELL. When the broke it- it looked just like regular bread no sandy dry crumbs. It was great! Thanks!!!!
This is a total novice question, I’m sure, but is the honey necessary? We’re sugar free (among other “frees”), meaning no sugar, honey, molasses, or other sweetener except Xylitol and Stevia, both of which taste gross to me.
Hi Dena, Yes, some type of natural sweetener is required for the yeast to feed on, so alternative sweeteners just won’t work. Perhaps there is another natural sweetener (like dates or coconut) that you can consider for this recipe. Hope that helps. =) God Bless! ~Erika
I made this and loved it – thanks so much! I used a Magimix food processor to mix the dough as I don’t have a hand mixer with the right attachments and it worked fine. Keen to try a bread machine now so I can do it more easily, too.
Wonderful! Thank you for sharing… I’m so glad to know the Magimix food processor worked! =) God Bless! ~Erika
Hi Erika.I’m a gluten free vegan(as if that wasn’t tough already!) add to that,I can’t tolerate gums! It really is the worst thing that could happen to me LOL Would psyllium husk powder work in this recipe and your flour blend instead of the xanthan? Thank you!
Hi Renee, I haven’t ever tried completely substituting the xanthan gum for psyllium husk powder, so I can’t say for sure what the outcome will be. However, if it’s your only option & you decide to try, please let me know how it goes! I can’t imagine having to stay away from all gums… they are in almost everything. I wish you the very best! =) God Bless! ~Erika
Hi there! My son recently got diagnosed with gluten, diary, egg, and nut allergies. I’ve been looking for a good sandwich bread recipe and this seems like a great option! I really need one I can use my bread maker for though. Can I use this recipe for the bread machine? What order should I add the ingredients in? Thanks!!
I haven’t tried this yet, but rest assured I’m going to. Couple questions, do you think you could use this to make flatbread? And do you think (if you had small enough pans) that you could use this to make bread bowls?
I am so frustrated. I have made this twice, followed the directions exactly, and the batter is not cake-batter-like, but more like bread dough. When it bakes, the loaf looks fantastic, but the inside is still gummy dough. I have no idea what I’m doing wrong. I whipped the aquafaba to stiff peaks, bought new yeast, added the extra Xanthan… maybe it’s the GF flour I’m using? It’s an all purpose brand called Namaste. Any ideas? GRRRR
Hi Karen, Based on you saying the mixture is like bread dough & not thinner, it sounds like it might be the other GF Flour. Unfortunately I’ve only used my flour blend to make this, so I can’t say for sure how others will turn out. Hope that helps! =) God Bless! ~Erika
Try sifting the flour first and then gently spooning it into the measuring cup, leveling it off by scraping a flat-edged utensil across the top. This is quite a bit less flour than regular “scooping” and made a big difference for me.
I recently bought a bread maker & am trying all sorts of gluten free recipes to find one that works every time. Do you think this one would work? Ingredients too expensive to keep wasting . Many thanks
Hi I can’t wait to try this bread recipe. I make Gluten free bread each weekend in my bread machine. Can I use my bread machine for this recipe?
Thank you for putting this together. Just tried making the bread with zing (stevia sweetener). I used to make the King Arthur GF bread, but I’m trying to be vegan (and no sweeteners except natural sweetness) too, so no dairy and this is perfect. I think it worked! I was wondering how many slices are considered in one loaf for your nutritional facts?
At home today due to snow! decided to make some gluten free bread as i definitely can’t tolerate gluten in bread(my legs and face swell up alarmingly). Im not vegan but all recipes called for eggs and milk ,no eggs or milk and can’t get to shops because of snow. So i found this recipe and thought why not? luckily i had all the ingredients in. Absolutely delicious bread and such an easy recipe to follow- Thanks for the pictures too! feel really happy now i have a good bread substitute! Thank you!
Hi, I just thought I’d say how great this recipe is. I had some chickpea liquid left from making a curry and searched for a vegan gluten free bread recipe and up popped your site. The recipe was so simple and easy even if it does take a bit of time it’s worth it. I wanted to let you know that my loaf didn’t sink like you say. I didn’t let it prove too long and made sure it didn’t rise too much before putting it in the oven. When it was almost cooked I left it in the oven to cool slowly with the oven off. Then when the tray was warm but cool enough to touch I got it out and cooled the loaf on its side on a wire rack. (It seems to cool better this way and not leave the bottom heavy and dense) the loaf was a success. perfectly risen, without any sinking, nicely browned and light and fluffy texture like an English crumpet when toasted! Will definitely be using your recipe again!! Thank you! I took a photo but can’t attach it here.
Hello Ethical vegan!! I think you’ll find that this recipe has noted in its recipe how it CAN be made vegan!!! And if you just adapt it you’ll find it actually turns out pretty dam good!! There are no eggs, dairy or animal products if you just do what it says in the recipe and use natural sugars instead of honey! !!
Has anyone tried this recipe in a bread machine? I have one with the gluten green setting.,.
Thank you so much for this recipe! Im new to this gluten free baking, a seasoned wheat home baker though!
was thinking of giving up on bread if this recipe was a flop! I have a gluten and soy free toddler and my partner also cannot tolerate eggs.
This texture and taste of this bread toasted and smothered in peanut butter is fantastic! Almost like I was chewing on a piece of wheat bread!! Haha
I live in Australia and I couldn’t source the sweet rice flour subbed it cup for cup 1 cup sweet rice flour for 1/2 cup brown rice flour, 1/4 cup potato flour and 1/4 cup arrowroot and this seemed to work really well.
I loved the aquafaba, was really cool to whip up 😁
I can’t wait for my little girl to wake up tomorrow to a yummy piece of toast, thank you again!
Absolutely love this recipe! Made this yesterday and it’s amazing! My friend ate it all!
Thanks for doing all of this. I’ve tried your bread recipe twice now and it isn’t batter-like but VERY heavy, like regular bread dough. (I even used your GF flour blend as recommended). I’m wondering, since I’m above 3000′ would that cause it to be less wet??
I had to JH home-ec instructions. Sift flour and then carefully spoon into measuring cup, leveling by scraping across the top with a flat-edged utensil. This really helped.
Would guar gum work in place of the xanthan in this recipe and your flour blend? Also,can i replace the oil with more water? I can’t have oil at all.Thank you :)
oh my goodness I just made this bread!! It came out so good!!! I thank you so much for this recipe my daughter thanks you too!!!! she was so excited!!!
Lori Faith Bouer
I gotta ask 3 questions…
1- Have you ever done this in a bread machine? (I have 2 mixing canisters, do you *happen* to have played with this for breadmakers?)
2-Does this bread freeze (if properly stored…complete room temp cool down, wrap thoroughly in plastic wrap, zipper bag and freeze?)
3-does the recipe multiply well (as in making 3 or 4 loaves at a time)?
Thanks so much in advance! I would LOVE to be able to do this for the folks I know who are gluten free and/or vegan!
Lori Faith Bouer
You can freeze it. you need to “thaw” in microwave until it’s hot and steamy (re-cook?). I assume the oven would work. It goes from crumbly to soft and stretchy like a miracle.
Are there instructions for making this bread at high altitude? I know there are formulas for converting recipes but I don’t want to mess this up again. I made a loaf last night and everything was beautiful until I baked it. It never reached temp in the center (only went up to 200 degrees) and it was still moist on the inside and really dark not he outside. I know you have to reduce liquids and increase temperature Help!
Hi! So I made this a few times now. With your flour blend as well! And each time there’s an air pocket tunnel running horizontal in the loaf. I tried proofing less the second time, and still happens. I would love to know if you’ve had this happen in the past and how to fix it! Would love to get this recipe down! Otherwise it’s great. Happy Monday!
This is the same problem I had. I loved the flavor though. Just had to piece it together to make a sandwich, lol.
Making this again this weekend to see if I can solve the hollow loaf problem.
Maybe the solution is further down in the comments.
This is the best bread I have ever had!!!!! OMG! Thank you, thank you, thank you!
I can’t eat wheat (Gluten is fine. I’m actually allergic to the wheat grain) and neither I or my husband can have eggs (also allergic) and I’ve been scouring the stores and internet to find a bread that actually felt and tasted like bread. This recipe is THE BEST I’ve ever had. Thank you so much. The bread is moist, springy (like it has gluten in it), and the taste is great. Thank you so much for making this recipe available! I’ve been suffering with crumbly, dry, hard, gross tasting store-bought vegan bread. Never again. This wasn’t hard to make and your all-purpose flour is fantastic. Thanks again!
Hi! Just curious if I use instant yeast instead of dry active? What adjustments do I need to do if I use instant?
Erika, Luv your recipe! I tried to changing flour used and used 1 cup sorghum flour, 1 cup gluten free all purpose flour, and 1 cup garbanzo flour and all the rest of recipe unchanged except I added 1/2 tsp. xanthum gum. Baked for about 60 minutes and it was perfect bread!
Thank you SOOO MUCH! I recently went gluten free due to intolerance and missed bread a ton. This was perfect! I used King Arthur gluten free measure for measure flour and it turned out just fine. Thanks again!
I have recently found that I am gluten intolerant, and that I have to manage that alongside my dairy and eggs intolerances. I have had so much trouble finding gluten free bread at the store without eggs or dairy, so I was so excited to find this. My loaf came out quite moist, and almost a little bit sticky. Is that normal, or is there something you’d recommend to fix it? Maybe baking it longer or perhaps I used a bit too much oil?
I love this bread, and so does my son! My son has Eosinophilic Esophagitis from food allergies. He literally wouldn’t eat more than a mouse, until we saw a gi dr and allergist, and realized he is allergic to eggs, milk, wheat and soy. These foods cause inflammation and ulcers in his esophagus and stomach. This recipie is a godsend, he loves it, and it is ok for him as it has no allergins! We have tried so many recipies, and this is our favorite, by a landslide!
Can I use Bob’s Red Mill 1-1 Baking Flour in place of your all purpose?
Also can these be baked in muffin tins with less baking time
Is it possible to make this in a bread maker? if so, how?
I am so thankful for this awesome recipe! My little girls are on an elimination diet and can’t have gluetn, eggs, dairy, corn, etc. This has been a life-saver and I’m making it 6 loaves at a time!
I just made this ( using King Arthur Gluten free flour +extra Xanthan gum) and although the loaf is short , it moght honestly have the best texure of any home made bread Ive made ( vegan and gluten free or not) This will cerainly be sonething I make on a regular basis!
I just made this ( using King Arthur Gluten free flour +extra Xanthan gum) and although the loaf is short , it might honestly have the best texure of any home made bread Ive made ( vegan and gluten free or not) This will cerainly be something I make on a regular basis!
My Grandson is not dairy free, only egg and gluten free, can I use 2% Milk in the recipe?
I have a food allergy to rice, is there an alternative to the flour mix you are recommending?
Absolutely awesome! Great taste. Best recipe so far.
I followed your recepie measurements exactly yet my mix turned out very thick and doughy….not sure if I did something wrong…
I had to think back to my junior high home-ec class. Sift the flour first and then spoon carefully into the measuring cup. Level off by scraping across with a flat edged utensil. Things were much better. This quite and exact science. Once I got the most amazing bread imaginable, but usually I get something a bit sticky.
I have been trying to find a good recipe that’s vegan and gluten free, for 3 years, and your bread looks amazing. Is it possible to use a bread maker?
I so want to try this recipe and I was wondering what would be a good substitute for a cream of tartar?
I have left out the cream of tartar and it works fine. Aquafaba whips up to soft peaks. (I mix by hand. ) ALSO, YOU CAN FREEZE AND THAW IN THE MICROWAVE UNTIL HOT AND STEAMY. SOFT STRETCHINESS IS RESTORED! All I can say is Xanthan Gum is weird stuff. Love This Bread!
Thank you so much Sarah for your answer!!! I will try it without the tartar and will let know here how it comes out! Thanks again!!!🙏🙂
Thank you so much Sarah for your answer!!! I will try it without the tartar and will let know here how it comes out! Thanks again!!!🙏🙂
Hi can I sub the gluten free flour mix with just almond flour and add more xythan gum? My friend can’t have corn, rice, oats etc.,, and I wanted to try to make her some bread that she can eat. Let me know your thoughts.
Food Allergen Queen
Haven’t baked this recipe, but I often use a “paleo” flour blend to minimize my exposure to grains. ( Have to use a rotation diet to manage multiple allergies.) My go-to is coconut flour (1/2c) and almond flour (1c) with 11/2 tsp psyllium. You’ll need to increase the water. Hydrate your yeast in only 1/4 c and add the rest to your flour mix. Let it sit 15-30 minutes while whipping aqua Faba and proofing your yeast. GOOD LUCK
I just made this for the first time. I had to adjust it a bit because we live at a higher altitude, but it turned out pretty darn well. I wish I could attach the pictures, but, oh well. Thanks for your help. Making the changes from gluten to gluten free is expensive and making my own GF bread will help. Next step is the banana bread.
Hi, I made a gluten free and vegan cake (with aquafaba) using a recipe on your site a few weeks ago. However, I misplaced the recipe and I now can’t seem to find it anywhere on your site. Would it be possible to get the recipe again? I would like to make it for my daughter’s 1st birthday this Sunday. Thank you very much in advance.
I just made this recipe for the first time last night!
I have been trying different gluten-free bread recipes on and off for a few years now. We have family members that are vegan, and they sometimes come over to eat with us. So I really wanted to find a recipe that didn’t call for eggs. All of the previous gltuen-free, vegan recipes I have tried turned out too dry, dense, and crumbly. None of them could be used to make a sandwich because the breads would just fall apart. So we’ve gotten used to just toasting our bread and adding a bit peanut butter. But my boys really miss having sandwiches, especially at school.
This recipe is GAME CHANGING for us. It has such a nice texture. For the first time in about 2 years, I was actually able to make a sandwich for my son to take to school, and I was even able to slice the sandwich in half without it crumbling to bits!! I am thrilled. THANK YOU!
Hello, can you make this bread without yeast or do you have a successful recipe without yeast thats gluten free? Yeast doesn’t do well jn my body. Thanks!
Food Allergen Queen
Yeast is primarily used for flavor in gluten free breads. You can substitute 1/4c sour dough starter + 1-2tsp baking powder. You may also need to decrease liquid by a 2-4 Tbs.
I’m so so thrilled and grateful for finding this recipe! My kids can have toast and sandwiches again! Texture is perfect, taste is perfect, our whole family gobbled it up so fast :)
Hi Shannon! Thanks for sharing this great recipe! I’ve stopped buying store bought bread since I discovered it. One thing I noticed is that the inside is a bit sticky. Do you have any idea why that could be?
Could you measure and add the exact amount of flour in gramms please? How much it is oz or gramms the 3 cups of flour mixture? It is difficult to convert from cups to gramms. Once you measure out properly with cups, could you just put it on a scale, and give the result in gramms? Thank you
Does anyone know if I could use my bread maker? For this recipe?
I’s like to kmow as well, bread maker?
My Red Mill all purpose gluten free flour does not list Xanthan Gum as an ingredient. Do I still add only “a scant 1/2 teaspoon of Xanthan Gum” as per your recipe? The flour package recommends 1 1/2 tsp per cup of flour.
omg thank you so much i have a friend who is allargic to gluten and she loves to have sandwiches and she likes to make pickle sadwiches and thos look good but i think it could e better thank u so much
This bread is really wonderful. My SIL is vegan and my nephew has most of the top 8 allergies, and this is just a miracle for them. Every time I make them a loaf it’s gone in less than a day. :) The Aquafaba whip in particular has been SO USEFUL for a lot of the vegan/allergy-free baking I do for them. I use it in lots of other recipes. Thank you thank you SO much for creating and sharing this.
I have found that using King Arthur Measure-for-Measure GF Flour works fine if you increase the Xanthan gum to 1 tsp.
I’d like to use the garbanzo juice as egg in cookies. Do u know how many eggs are equal to the 1/4 cup juice? Thx Royce
This is great! Thanks!
This bread is delicious on its own merits (not good-for-gluten-free-vegan).
I cook for a client who was suddenly put on a medically restricted diet and this bread was a hit! She’s been going through a lot with the stress from her diagnosis, plus a dramatic shit in her eating habits and this bread gave her some “normal” back.
Food is sometimes more than just sustinence. It’s comfort and familiarity, and even sometimes peace. Thank you for this recipe!!
Cant wait to try this recipe. Can you tell me how much chickpea juice is equal to how many eggs called for in a recipe. I’d like to try this w my oatmeal choc chip cookies but so far no substitute that works. Making bread tomorrow. Let you know how it turns out. Thx. Royce
This is my favorite bread recipe I have ever tried. I am transitioning into veganism along with being gluten free and I have had a hard time finding both! This recipe truly exceeded my expectations. Even my husband loved it and he’s not gluten free or vegan!
I need some help. I have tried the recipe 3 times and it has never been like the pictures. The first one was very dense so then I started to sift the flour (hence used less), that helped make the bread be more fluffy. So main issue still is that it collapses in the middle after coming out of the oven and becomes only about one inch high. Any other tips? I checked the yeast and other common issues and only letting it rise for 25 min.
My question is do you measure the garbanzo brine to 1/4 c before or after it is whisked?
If you’re still waiting for an answer to this, measure the garbanzo bean liquid 1st then whip & add to the recipe.
WOW, the best GF vegan loaf I’ve ever baked and eaten. Thank you so, so much for posting this! I’m going to make a bigger batch as the loaf went in a day! Do you know if the loaf can be frozen?
Thanks so much x
This is a very good recipe for gluten-free vegan bread. I’m happy to add this recipe to the three G-F vegan recipes I have that WORK! This one is ideal for sandwiches. Thank you so much — I know how much experimenting goes into one good recipe!
I made my own aquafaba by soaking 1 pound of chickpeas in 5-7 cups of water plus 1 tsp salt overnight, cooking them and draining off the water. Next, simmer the liquid down to 1.5 cups. If you refrigerate it a bit, it get thick and is easier to whip. You can save any left over aquafaba for a years as ice cubes. Thaw and use as needed.
Thank you so much for spending time making this recipe. It. Is. Amazing! Today was my first attempt at gluten free vegan bread and I am so happy with how it turned out. I didn’t think there would be any way to make good bread without wheat or eggs. Today was also the fist time I’ve ever used aquafaba. I was pretty leery and didn’t think liquid from a can of beans would do anything. However, it whipped up like the best “meringue“ I’ve ever made.
Thank you so much for this recipe!
Great with flax egg as well.
Hi, what do you recommend for yeast free options ?
If I cant find brown rice flour and sweet rice flour for the flour mix, is there any alternatives I could use and will still get great texture and taste? Thanks in advance!
I would like to use eggs . So would it be one egg or 2 ?
Thank you so much
Awesome recipe. I have become a huge fan of using Aquafaba. Really cool idea.
This is the very best GF bread I’ve ever made! It is moist and has a wonderful flavor, plus it raised, a real plus since others I have made could be used as bricks for a house. I’m so happy to have found this recipe, I love it! I would have loved to include The photo I took of the finished product, So yummy!
I have several bags of Bob’s Red Mill GF all purpose baking flour. Would that work in your recipe, do you think?
Thank you so much for this recipe! In order to keep my daughter’s eczema at bay she must avoid eggs, dairy, wheat and corn. That’s rough when you’re talking bread! I’m not willing pay $9 for a small loaf at the store so this has been a life saver! However, I have had to tweak the ingredients just a bit. Instead of 1/4 cup of aquafaba I use the entire can’s worth. I did this inadvertently the first time and it came out amazing! The next 2 times it was so-so and I couldn’t figure out why. Finally realized I wasn’t using enough aquafaba. So for me, I have more success with rise and fluff when I use the whole can. Either way this is game changing! Thank you!!
Actually I’ve tweaked this again because I was getting inconsistencies in rise and air bubbles. I now use ⅓ cup aquafaba, plus a flax egg. My daughter cannot have Xantham gum (corn based) so I use an all purpose gf flour without it and add guar gum (1 to 2 tsp per cup). This has been working beautifully.
hi erika, can i use instant yeast instead? how can i use it if so. TIA!
also i dont have enough ingredients to make the whole gluten free flour mix. what would be the measurements for each flour in the mix to make it just for this recipe?
Hi Erika I made GF all purpose flour follow ur recipe but when I made bread the liquid was very less and it was very dry plz tell me about liquid measurements bcz I m from India
Has anyone yet tried this with another type of bean other than garbanzo or navy, we cant have those type. Or has anyone tried pea or amaranth, or quinoa to replace it instead. I saw someo e mention adzuki, has anyone tried?
Eager to try this recipe, however, we have cut oil out of our diet. Is there a vegan substitute?
Hi There! I just got a bread maker and have been trying to find some recipes to use with the gluten free setting. Any idea how this would work with a bread maker?
kamrun nahar dipa
Love this article! I really like this article so much. Thanks for sharing
I made this recipe but my mixture was thicker before adding in the aquafaba, even with water added. I baked it in a Bundt pan in my air fryer for about 40 minutes (until my thermometer read 212) and it turned out decent. Moist and fluffy for sure! I maybe should have cooked it a little longer with foil for a less sticky inside, but it’s great with tatziki and with sun butter and jam. Next time I’ll try baking this in my Pullman loaf pan to keep the top beautiful.
kamrun nahar dipa
Love this article! It is a helpful post I really like this article so much. Thanks for sharing.
Hi, I was wondering if I could use your bread mix to make Artisan Bread? Thank you.
Crystle L Lopez
Hi there. I am trying your recipe for the first time and I am wondering what 1 slice of bread should weigh in grams. I follow macro dieting and I need to be able to weigh this out in order to use your nutrition guide. Thank you in advance.
the word vegan is in the recipe title…why would honey even be considered? honey is never vegan
Perhaps the person who wrote the recipe uses humane sources (abandoned hives) and thought that made it vegan. Perhaps the person meant “honee” made the posting from their phone (auto correct IS a thing, you know!)…there ARE substitutions to be made…Perhaps the person meant “it can be MADE vegan with a couple of substitutions. Think about it, sometimes things happen that are mistakes. I’m sure you’ve made one or two, I’ve made more than one or two, stop beating up the OP. If you don’t want to use the recipe, then don’t…simple as that. If you’re unable to fathom, over a year later that MAYBE the autocorrect changed the spelling, then move on and stop being hypercritical of someone who is trying.
This bread is a dream come true. Since becoming gf and vegan due to food allergies, I’ve desperately missed homemade bread. That signature texture and taste is easily achieved with this recipe. This bread is good every single time, and no one can ever tell it’s not with conventional ingredients. Thank you!
After trying so many other bread recipe’s this one is by far the tastiest and fluffiest I’ve been able to make!
My daughter is allergic to gluten, dairy, eggs, and nuts.
I even used instant rise yeast(all I had on hand) and that worked just as well
This is a fantastic recipe! Thank you so much!
This is the best bread my 11-yo daughter has been able to eat in two years. She’s so excited! School lunches can actually have sandwiches again! Thank you for sharing this recipe!
Followed your recipe exactly. I’m an experienced cook, used to own a catering business. The dough turned out nothing like you described. It’s tough and thick, even after adding extra water. Definitely not pourable. What a colossal waste of my time, and waste of expensive ingredients
Hello, I recently realized that I can no longer eat eggs. I’ve been gluten-free for years. I’m looking to make this bread, but I want to substitute lemon juice or vinegar for the cream of tartar in with the aquafaba. Which of the two would you recommend, considering the flavor of the bread? I’m thinking the lemon would keep the flavor consistent, just a little bit brighter, but I don’t want it to taste like a dessert. I’d appreciate your input! Thanks.
It’s such a small amount that I think either replacement would work.