AuthorSteve Nubie
This bread recipe is a double challenge. It requires both gluten free ingredients and vegan ingredients, but it’s surprisingly easy to make using your bread machine’s dough setting.
What defines a gluten free ingredient is a variety of flours that lack gluten. Gluten free all-purpose flour is the easiest one to use and can usually be found in the specialty, baking section of mot grocery stores.
Vegan free ingredients essentially involves the omission of certain ingredients like eggs, milk, butter or buttermilk. That’s pretty easy to do substituting water for milk, coconut oil or olive oil for butter and just skipping the eggs altogether.
This recipe also calls for the use of Xanthan gum which helps with the rising process. It can also be found in the specialty baking section of your grocery store, but you may need to ask someone where it’s located.
This bread can either be baked from start to finish in the bread machine if you have a gluten free setting, or you can use the dough setting and finish in the oven in a buttered bread pan with a preheated temperature setting of 350°F. for 30 to 35 minutes.
Put the ingredients in to the bread pan in the order indicated in the Ingredients section and select the gluten free setting for a 1.5-pound loaf and a medium setting. If you don’t have a gluten free setting you can select the dough setting and bake in a buttered bread pan in a preheated oven at 350°F. for 30 to 35 minutes.
When done, let the bread rest for 10 minutes and slice and serve.
Ingredients
Directions
Put the ingredients in to the bread pan in the order indicated in the Ingredients section and select the gluten free setting for a 1.5-pound loaf and a medium setting. If you don’t have a gluten free setting you can select the dough setting and bake in a buttered bread pan in a preheated oven at 350°F. for 30 to 35 minutes.
When done, let the bread rest for 10 minutes and slice and serve.
Thanks for the wonderful delicious recipe! 1st loaf of homemade edible vegan bread ever. I had replied last week and asked when dough is in bread maker(I have older model used to knead& rise then baked in oven) should it look like cake batter or like gluten bread(dough ball). Mine looked like cake batter so added 2 Tablespoons of flour mix @10 minutes so it was somewhere in between. It didn’t rise in oven at all but was soft and didn’t crumble at all!! Again thank you for your goodness?
Thanks, Lily
You made my day.
Steve
Should my dough look like regular gluten dough 10 minutes into knead cycle? Don’t have a gluten free bread machine just using it to knead & rise. My manual says to add water or flour if too sticky or too runny and hasn’t formed a ball. It hasn’t formed a ball and looks like cake batter at 10 minutes in. Suggestion PLEASE!!
Do what the manual says and add a tablespoon of flour at a time until you get the right consistency
Our gluten free flour mix I’ve had to change up due to allergies changing in my family but the recipe still worked for us and was perfect! Used it lots of times. As soon as it was done today, it was gobbled up in 20 min or less. Thank you so much for this great easy recipe!
Can this same recipe be used for burger buns?
Yes but you’ll need to use the dough setting and let rise on a baking sheet for an hour before baking at 350 degrees F for 15 to 25 minutes until browned.
Hello! I just tried this recipe and it turned out pretty close I think except the part way through the load sunk in. Using a bread maker with a GF setting but no way to adjust it for size or crust color & in the instruction manual it does not list what size loaf the GF setting is designed for. Through the first half or so of the process it looked great & it was looking like a nice full loaf but then suddenly it just dropped. Any suggestions? Thanks!
Hi Andy,
Try adding an extra 1/2 teaspoon of yeast and omitting the salt. The salt acts as a governor to moderate the yeast growth. Eliminating the salt may give your machine a better chance at getting a good rise.
Steve
Did you use xanthan or olive oil?
I used xantham gum and coconut oil
I am gluten and dairy intolerant, I have ignored it for so long, but something in my mind snapped and I need to follow a very strict diet, away fro gluten and dairy, even if too feel ‘well’ I’ve bought a gluten free bread machine, but very nervous about using it. This is the first recipe I’ve seen for bread that doesn’t contain eggs! Wish me luck!!
Good luck
Steve
My Breville machine will only do a 2 lb loaf or larger. Is there a way to adjust this recipe that will work?
4 cups of flour will give you a 2 pound loaf but you’ll also have to increase the other ingredients by 1/3.
How would you suggest adjusting the recipe for high altitudes. We live at 7200 feet. Thanks.
Hi,
Not a clue. Get online with your bread machine manufacturer and ask them.
Can I replace the all purpose gluten free flour with Almond flour? I don’t mind the gluten, I just need a low carb option to the flour. Also, can I use yeast for a bread machine instead of the xanthan gum?
Hi Rhonda,
Yes, you can replace the all purpose gluten free flour with Almond flour.
Yes, you use yeast for a bread machine instead of the xanthan gum.
Can you replace the regular sugar with coconut sugar?
Great recipe!! I’ve tried many oven and bread maker recipes and they all turn out sunken in, doughy, and just not right! This one didn’t sink when it cooked and was even texture throughout.
I did let it cool on it’s side and kept flipping it every 5 minutes or so until cool so the moisture wouldn’t settle.
I don’t know what I did wrong but this turned out awful. I followed this recipe exactly. Set my bread machine to gluten free. It was a hard ball the size of my fist when it was done baking.
Hi Meg,
I HAVE TO DO SOME RESEARCH HERE. It was kitchen tested but I’ll also cross-reference with other similar recipes on the Internet to see if there’s variance or any identification of problems. Gluten free does present challenges due to the fact that yeast want gluten to grow and cause a bread to rise.
We love this recipe! I’m new to baking gluten-free. From your experience, will this bread freeze well for later use if I make several loaves at once? Also, if my gluten-free mix contains xanthan gum already would you recommend that I use less than 2 tsps?
Hi Sondra,
It should freeze fine and skip the xanthan gum if the mix already has it.
Thank you for sharing this recipe! You are so “spot on” when you express the challenge of a successful loaf of bread using vegan, gluten-free ingredients. But your recipe was my first successful loaf that I can actually call “bread” and make a sandwich with; the rest made great “crackers”? The taste is very yummy as well , not cardboard like.
I did give it a double rise and baked it in the oven instead of letting it go completely through the bread machine. I wonder if that is the secret? Your recipe was the first I found that mentioned a”gluten free”bread cycle… it never occurred to me.
Anyways, i highly recommend this to anyone !!
Great and thanks!