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Recipes
Gluten-Free Vegan Bread
Recipe

15 INGREDIENTS • 8 STEPS • 1HR 45MINS

Gluten-Free Vegan Bread

4.5
2 ratings
This bread is quick to make and require no kneading and xanthum-gum free! Lets bake!
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
This bread is quick to make and require no kneading and xanthum-gum free! Lets bake!
1HR 45MINS
Total Time
$0.79
Cost Per Serving
Ingredients
Servings
4
US / Metric
Wet Ingredients
Active Dry Yeast
1/2 Tbsp
Active Dry Yeast
Non-Dairy Milk
1 cup
Non-Dairy Milk
Water
1 cup
Warm Water
White Chia Seeds
1/3 cup
White Chia Seeds
Coconut Oil
3 Tbsp
Coconut Oil
Dry Ingredients
Rice Flour
1 cup
Rice Flour
Quinoa Flour
1 cup
Quinoa Flour
Corn Starch
1/2 cup
Baking Powder
1 tsp
Baking Powder
Baking Soda
1/2 tsp
Baking Soda
Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
564
Fat
17.0 g
Protein
12.5 g
Carbs
91.9 g
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Gluten-Free Vegan Bread
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
In a medium bowl, combine the warmed Non-Dairy Milk (1 cup) with the Active Dry Yeast (1/2 Tbsp) and Granulated Sugar (1/2 Tbsp). Allow to proof until frothy (about 10 minutes).
step 1 In a medium bowl, combine the warmed Non-Dairy Milk (1 cup) with the Active Dry Yeast (1/2 Tbsp) and Granulated Sugar (1/2 Tbsp). Allow to proof until frothy (about 10 minutes).
step 2
Add the Water (1 cup), Coconut Oil (3 Tbsp), Apple Cider Vinegar (1/2 Tbsp), and White Chia Seeds (1/3 cup) into the yeast mix and whisk until well-combined. Allow to sit for another 2 minutes so the chia seeds expand.
step 3
In a large bowl, whisk together the Rice Flour (1 cup), Quinoa Flour (1 cup), Buckwheat Flour (1/4 cup), Corn Starch (1/2 cup), Tapioca Starch (1/2 cup), Baking Powder (1 tsp), Baking Soda (1/2 tsp), and Salt (1/2 tsp).
step 3 In a large bowl, whisk together the Rice Flour (1 cup), Quinoa Flour (1 cup), Buckwheat Flour (1/4 cup), Corn Starch (1/2 cup), Tapioca Starch (1/2 cup), Baking Powder (1 tsp), Baking Soda (1/2 tsp), and Salt (1/2 tsp).
step 4
Pour the yeast mixture into the bowl and stir with a wooden spoon until just combined.
step 4 Pour the yeast mixture into the bowl and stir with a wooden spoon until just combined.
step 5
Spoon the batter into a (20×10 cm) loaf pan. Using the back of a spoon smooth out the top and gently press down to ensure there are no gaps in the batter. Allow to rise until the loaf rise just to the top of the pan (approx. 30 to 45 minutes) in a warm, non-drafty area of your kitchen.
step 6
Preheat oven to 375 degrees F (190 degrees C)
step 7
Place the loaf in the oven on the middle rack and bake for 60 minutes.
step 8
Allow to cool in the pan briefly until you can remove it and transfer to a wire rack until it has completely cooled.
step 8 Allow to cool in the pan briefly until you can remove it and transfer to a wire rack until it has completely cooled.
Tags
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Dairy-Free
American
Gluten-Free
Bread
Healthy
Shellfish-Free
Vegan
Vegetarian
Spring
Summer
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