A wholemeal Gluten Free Vegan Bread recipe that is like ‘normal’ bread. Soft, fresh for days, rich with goodness and delicious. No gums, rice, corn, or buckwheat. With a choice of two recipes – one with and one without oats. Easy to make.
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Gluten Free Vegan Bread – A Labour of Love
My gluten free vegan bread is finally here. This long-awaited addition to the Gluten Free Alchemist bread family has been a serious labour of love. A work in progress since I published my non-vegan wholemeal best gluten free bread recipe, it has been months in the making.
So first of all, thank you for your patience. I had not anticipated so many months to pass. Creating the perfect gluten free vegan loaf recipe was more difficult than I anticipated. But I am a perfectionist and proud. I was simply not prepared to release any recipe that is not up to my exacting standards.
In Search of Perfection
By way of explanation, it may be helpful to know what I was trying to achieve.
Put simply… this gluten free vegan bread needed to be as close as possible to the experience and texture of eating ‘normal’ (or ‘muggle’ to us gluten-avoiders) wholemeal bread. I appreciate that for many of us, ‘real’ bread familiarity is a distant memory. But it is a physical memory that for me, remains strong. And I also have the benefit of a non-gluten free non-vegan husband who is my worst (and best) critic.
This home-baked bread needed to be soft, moist and rich with goodness as well as flavour. It needed to stay fresh for way more than an hour and preferably for days (without being gummy). It was essential that it should rise well, and should look like a normal loaf of home-baked bread. Plus it should slice well, make great sandwiches and perfect toast.
But let’s not stop there. The dough needed to be flexible enough to make rolls and to mould into a boule if required, but without impacting the texture.
Further, because feed-back and requests from posting my non-vegan wholemeal bread recipe had also told me clearly that many of you can’t or won’t eat oats, corn, buckwheat, rice, xanthan gum and many other things, the ingredients needed to be limited to the things most of you can eat.
No compromises!
Developing My Gluten Free Vegan Bread… Challenges Along the Way
Egg Replacement
When making gluten free bread, eggs can be a godsend. Why? Because they provide both moisture and structure to the bake, which helps it to hold its shape and stay fresh. My original (non-vegan) recipe contained 3 large ones.
Taking the eggs out of the original recipe completely changed the structure of the loaf, leaving it crumbly, dry and difficult to eat. No surprise there. But egg replacement became critical to making this bread work and was also the biggest challenge. Ultimately, this gluten free vegan bread needed to be as good as the original, with no trade-off on texture.
The Usual Suspects… Chia Eggs, Flax Eggs and Chickpea Eggs
I didn’t want to use commercial egg-replacers as these are variable both by manufacturer and country. So chia and flax ‘eggs’ were the obvious starting point… Both were reasonably successful in providing structure, but for me failed miserably on the texture test… resulting in bread which was either dense and heavy or stodgily sticky.
Next, came chickpea eggs (made with gram flour)… To be honest, I didn’t even know that was a thing, until one of my readers contacted me and said she was making a successful vegan variation using them. Again, the results were good, but still too heavy for my intentions.
Maybe ‘replacing’ the eggs was the wrong approach?
Other Variables affecting My Gluten Free Vegan Bread
Time to play with other variables… flours, oil and moisture levels, acid levels, the amount of sugar and bicarbonate of soda, the quantity of yeast used… all have come under scrutiny in my kitchen.
The gluten free flours being used, as well as the ‘gluten-replacers’ (psyllium husk and flax) were an important consideration, not just for texture, but also to ensure this bread recipe was accessible to as many people as possible. It was also important to limit the number of flours used, to make it more straight forward.
I have a real passion for flour blending. Getting it right can be the difference between a bake which is a triumph or a failure. And I have yet to find any single gluten free flour blend that I can rely on for all my gluten free baking. If you want to try flour blending yourself, check out my Guide to Gluten Free Flours Page.
Little by little, the gluten free vegan loaf you see here today became a reality. There were no major ‘breakthroughs’. Just a steady up and down learning process with each and every bake.
What About The Fails?
I have eaten dozens of variations of gluten free vegan bread in the last few months. And that means there have been many ‘fails’.
I use the term loosely. None of my ‘experiments’ got thrown away and all were entirely edible. I could actually probably have posted any of the recipes here and the bread would have made many of you happy. But I am very very pedantic. And when I say no compromise, I mean no compromise. Integrity is something I truly strive for.
Oats or No Oats? A Gluten Free Vegan Bread Recipe For Everyone
This bread recipe has no xanthan gum, no corn, no rice and no buckwheat. That should make many of you happy.
Oats are however more complex. I love using gluten free oats in bread, because the avenin they contain has a similar structure to gluten and this supports a strong structure. But although many of us are lucky enough to tolerate them, I know that a number of Coeliacs are not.
For that reason, you will find two gluten free vegan bread recipes below… One which uses oat flour and one which does not. My personal absolute favourite is the oat version.
If you can eat oats and are also Coeliac, it is essential that you make sure your oat flour is gluten free. You can find out more about oats and oat cross contamination in my Guide : Coeliac Disease + Food. Although you can buy oat flour ready ground, I always grind my own using a high-powered blender/grinder. It’s cheaper and really no trouble and can be ground in bulk, to be stored in an airtight container ready for use. Find out how on my Gluten Free Flours page.
Can I substitute other flours in the recipe?
The Oat Version of my gluten free vegan bread uses a combination of 4 key flours (wholegrain oat and sorghum, with tapioca and potato starches), whilst the non-oat version uses sorghum and teff flours alongside tapioca and potato starch.
Substituting the wholegrain flours
The wholegrain element of the recipe seems to be reasonably interchangeable. I have tried making it with many combinations of wholegrain options, including buckwheat and at varying ratios. Whilst the texture may vary slightly from loaf to loaf, it is more a case of flavour preference that might influence flour choice. Whole grain gluten free flours each have their own distinct flavours and some are stronger in taste and aroma than others.
The non-oat recipe I have offered gives (for me) the best flavour-texture combination. It is not too strong in flavour and pairs well with most fillings and toppings… both savoury and sweet. But if you can’t eat or find the two flours stated, feel free to experiment. You can find a list of wholegrain gluten free flours on my ‘What is Gluten Free Flour?‘ page.
The oat flour recipe is well balanced. Actually, it is by far my favourite Gluten Free Alchemist gluten free loaf. The oats shine and give an incredible texture and flavour. But again, if you don’t have sorghum flour, experiment with an alternative wholegrain to find your ‘happy’.
Substituting the Starch Flours
My advice on this one is don”t unless you absolutely have to. After months of experimentation, I think the balance on these two flours is as good as it can be. Obviously, if you are unable to eat either of the starches for dietary reasons, then you may need to play around with the recipe. Again, you can find a list of gluten free starches on my ‘What is Gluten Free Flour?‘ page.
Equipment Needed for Making Gluten Free Vegan Bread & Tips for getting it Right
This Gluten Free Vegan Bread is actually really easy to make. Just like my non-vegan gluten free Wholemeal Bread recipe, I can have a mix made and ready to prove in under half an hour.
You do not require any fancy equipment and because this is gluten free bread, no kneading by hand is required. However, there are some things that will help you reach bread-baking success and if you are planning on baking regularly, I would recommend you consider buying.
- A good set of kitchen scales is worth every penny. When baking gluten free bread, consistency and accuracy is important. I use a set of Heston Blumenthal Dual Platform Precision Scales, because I have found them to be reliable and because they have a micro-scale which ensures the correct measurement of yeast when I am making smaller loaves. I also always weigh my liquids for complete accuracy. Measuring jugs are too variable.
- Equally, a good set of measuring spoons, which has a full range of measurement options is a must. To measure accurately, fill the spoon to the very top so that liquids are right at the brim and scrape off any powders with the flat side of a butter knife to level. I love these Tala spoons (not least because they are sturdy and include a ½ tablespoon measure).
- I always weigh my dry ingredients into an airtight container and then shake vigorously to blend. For this gluten free vegan bread, mix all the dry ingredients EXCEPT the yeast, ready in advance for baking. If the yeast interacts with the salt before you are ready to bake, it may kill it, resulting in an un-risen loaf. Weigh the yeast when ready to use, or keep in a tiny, separate airtight container next to the flour blend, so that you don’t forget to add it!
- To get the best texture, ‘oven-spring’ and longevity to your bread, it needs to be mixed for a good 5 minutes and with plenty of effort. Your dough should ultimately be very thick, to the point that it holds its shape if moulded with a mixing spoon into a ball. Whilst this can be done by hand with a strong, firm wooden/silicone spoon, the effort required is tough on the arm muscles. I have given up exhausting myself. If you are planning to make gluten free bread by hand on a regular basis, invest in a mixer (it can be hand-held) with a dough hook. I can absolutely recommend the Kenwood K-Mix Hand Blender. The dough hooks are brilliant for gluten free bread and haven’t let me down yet.
- And lastly, a good, high-sided bread tin is worth its weight. I usually make basic gluten free vegan bread using one-pound loaf tins, because that’s a good size for us. But the recipe can be made as a larger loaf. The best tins I have found for making gluten free bread and which provide good support while it rises and bakes, are these Masterclass box sided carbon-steel tins. They are also available in two-pound size for a larger loaf. Alternatively, there is a similar tin from a different manufacturer which is slightly longer, or a slightly smaller version from the same supplier.
Can I make this Wholemeal gluten free vegan bread in a bread machine?
No. This recipe has been specifically developed as a hand-baked gluten free vegan bread. However, at Gluten Free Alchemist, we now have a Gluten Free Vegan Bread Machine Loaf which offers all the qualities and deliciousness of the hand-baked version, but from your home bread-maker.
Non-Flour Substitutions
Although it covers non-vegan ingredients as well, for further advice on substitution, get my FREE wholemeal gluten free bread recipe Substitution Guide. Just use the subscription link below. Not only will it give you the best alternatives for non-flour ingredients, but it also includes a list of Frequently Asked Questions and timing-advice for making different-sized loaves and rolls.
I’d LOVE Some Feedback
So there you have it. My Gluten Free Vegan Bread recipe. If you make it, please let me know. I’d love some feedback. Good gluten free recipe development is not either easy or straight forward and I often wonder whether readers truly realise the love that has gone into each and every one behind the scenes. Leave a comment, contact me direct, or find me on Facebook, Instagram and Twitter. Thank you so much x
** © 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Gluten Free Vegan Bread (Wholemeal) – with Oat Flour
Key equipment
- Kitchen scales
- airtight container (to mix dry ingredients)
- loaf tin(s)
- baking paper
- large mixing bowl
- measuring spoons
- measuring jug
- whisk (hand or electric)
- dough hook for whisk (optional)
- kettle/microwave
- cooking thermometer (optional)
- silicone/wooden spoon or spatula
- Oven
- wire rack
Ingredients
- 60 g oat flour (120g) To make at home : grind GF oats in a blender
- 50 g sorghum flour (100g)
- 40 g tapioca starch flour (80g)
- 20 g potato starch flour (40g)
- 12 g milled flax seed (24g)
- 18 g ground psyllium husk (36g) grind into a powder in a blender
- ½ tsp fine sea salt (1 tsp)
- 1 tsp bicarbonate of soda (2 tsp)
- 3½ g INSTANT dried easy bake yeast (7g) I use Allinsons Easy Bake – Note: This is an INSTANT yeast
- 1 tbsp sunflower oil (2 tbsp) or alternative
- ½ tbsp maple syrup or agave nectar (1 tbsp) or alternative syrup
- ½ tsp lemon juice (1 tsp)
- 110 ml/g boiling water (220 ml/g)
- 155 ml/g cold dairy free milk (310 ml/g) almond/coconut/rice/other I use KoKo unsweetened
- A little extra oil/butter and brown rice flour/sorghum or buckwheat flour to coat the inside of the bread tins
Instructions
- Mix together all the dry ingredients EXCEPT the YEAST (flours, oat, flax, psyllium husk, salt and bicarbonate of soda) in an airtight container and shake vigorously to blend.
- Weigh the yeast into a separate small container (airtight if not making the bread immediately) and set to one side. Keep near the flour blend so that you don't forget to use it.
- Very lightly grease the inside of a 1 pound non-stick bread tin using either a little dairy-free spread or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).
- In a large bowl, lightly beat together the oil, maple/agave syrup and lemon juice to combine.
- Weigh and mix the milk with the boiling water in a jug. It should be hand hot (if you are unsure about temperature, use a cooking thermometer which should read about 40 C).
- Add the milk liquid to the bowl with the other wet ingredients and briefly whisk through to combine.
- Add the yeast to the flour blend and mix.
- Whilst the liquid is still warm, add the dry ingredients to the bowl and using either a mixer with a dough hook, or by hand with a silicone/wooden spoon, beat until well blended, thick and the dough holds its shape if moulded into a ball (this will require about 5 minutes of solid beating).
- Transfer the batter to the baking tin and push down so that it is evenly distributed.
- Use the back of a spoon (dipped in cold water) to smooth the top.
- Place the dough in a warm place to rise for about 40 to 60 minutes (or until about doubled in size) – I place the tin on a folded tea towel in the oven at 65 to 70C for a perfect prove (the bread should rise about 2 to 3 cm above the tin with a gently rounded top).
- Pre-heat the oven to 180 C/350 F/Gas 4. Place a small pyrex bowl or tray with hot water (a couple of centimetres deep) at the bottom of the oven to create steam during the baking process. (This is more important when baking rolls or a moulded 'boule' shaped loaf). For 'boule' or loaf not baked in a tin, see NOTES below
- When the dough has risen, bake for about 20 to 25 minutes (1 pound loaf) until nicely browned (this will be increased to approx 35 to 40 mins for a 2 pound loaf).
- Remove from the oven and take out of the tin (you may need to gently release the sides using a spatula or flat knife). Leave to cool on a wire rack.
- As with all bread, this loaf is easiest to cut when left to cool completely. Can be eaten fresh and warm, but texture improves if not steaming hot.
- Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature.
Notes
Nutrition
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Gluten Free Vegan Bread (Wholemeal) – No Oat Flour
Key equipment
- Kitchen scales
- airtight container (to mix dry ingredients)
- loaf tin(s)
- baking paper
- large mixing bowl
- measuring spoons
- measuring jug
- whisk (hand or electric)
- dough hook for whisk (optional)
- kettle/microwave
- cooking thermometer (optional)
- silicone/wooden spoon or spatula
- Oven
- wire rack
Ingredients
- 70 g sorghum flour (140g)
- 40 g teff flour (80g)
- 40 g tapioca starch flour (80g)
- 20 g potato starch flour (40g)
- 12 g milled flax seed (24g)
- 18 g ground psyllium husk (36g) grind into a powder in a blender
- ½ tsp fine sea salt (1 tsp)
- 1 tsp bicarbonate of soda (2 tsp)
- 3½ g INSTANT dried easy bake yeast (7g) I use Allinsons Easy Bake – Note: This is an INSTANT yeast
- 1 tbsp sunflower oil (2 tbsp) or alternative
- ½ tbsp maple syrup or agave nectar (1 tbsp) or alternative syrup
- ½ tsp lemon juice (1 tsp)
- 110 ml/g boiling water (220 ml/g)
- 155 ml/g cold dairy free milk (310 ml/g) preferably unsweetened – I use KoKo make
- A little extra oil/butter and brown rice flour/sorghum or buckwheat flour to coat the inside of the bread tins
Instructions
- Mix together all the dry ingredients EXCEPT the YEAST (flours, flax, psyllium husk, salt and bicarbonate of soda) in an airtight container and shake vigorously to blend.
- Weigh the yeast into a separate small container (airtight if not making the bread immediately) and set to one side. Keep near the flour blend so that you don't forget to use it.
- Very lightly grease the inside of a 1 pound non-stick bread tin using either a little dairy-free spread or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).
- In a large bowl, lightly beat together the oil, maple/agave syrup and lemon juice to combine.
- Weigh and mix the milk with the boiling water in a jug. It should be hand hot (if you are unsure about temperature, use a cooking thermometer which should read about 40 C).
- Add the milk liquid to the bowl with the other wet ingredients and briefly whisk through to combine.
- Add the yeast to the flour blend and mix.
- Whilst the liquid is still warm, add the dry ingredients to the bowl and using either a mixer with a dough hook, or by hand with a silicone/wooden spoon, beat until well blended, thick and the dough holds its shape if moulded into a ball (this will require about 5 minutes of solid beating).
- Transfer the batter to the baking tin and push down so that it is evenly distributed.
- Use the back of a spoon (dipped in cold water) to smooth the top.
- Place the dough in a warm place to rise for about 40 to 60 minutes (or until about doubled in size) – I place the tin on a folded tea towel in the oven at 65 to 70C for a perfect prove (the bread should rise about 2 to 3 cm above the tin with a gently rounded top).
- Pre-heat the oven to 180 C/350 F/Gas 4. Place a small pyrex bowl or tray with hot water (a couple of centimetres deep) at the bottom of the oven to create steam during the baking process. (This is more important when baking rolls or a moulded 'boule' shaped loaf). For 'boule' or loaf not shaped in a tin, see NOTES below.
- When the dough has risen, bake for about 20 to 25 minutes (1 pound loaf) until nicely browned (this will be increased to approx 35 to 40 mins for a 2 pound loaf).
- Remove from the oven and take out of the tin (you may need to gently release the sides using a spatula or flat knife). Leave to cool on a wire rack.
- As with all bread, this loaf is easiest to cut when left to cool completely. Can be eaten fresh and warm, but texture improves if not steaming hot.
- Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature.
Notes
Nutrition
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Did you know, we have over 400 recipes on Gluten Free Alchemist? Why not explore our Gluten Free Recipe Book Index to get you started? We also have a dedicated Gluten Free Bread Index and also a Gluten Free-Vegan Index too.
Gluten Free Vegan Bread shared with :
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- Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands
- Over The Moon #222 with Marilyn’s Treats and Eclectic Red Barn
- What’s for Dinner #249 with The Lazy Gastronome
- Fiesta Friday #325 with Angie and Frugal Hausfrau
- Full Plate Thursday #482 with Miz Helen’s Country Cottage
I have tried this recipe 4 times now. Since I’m American I clicked on the conversions. The first time I think I didn’t have enough yeast as it converts to .12 ounces. Anyway that was soft but only raised a little and when baked it was about 1.5 inches high. Its such a good tasting bread that I continued to try. The next time I used more yeas but my yeast (the only one I can find) is Active Dry Yeast. I think I added to much as I googled what 1.5 ounces was to teaspoons. The next time I got out my scale and set it for grams and measured it exactly as the recipe. Still not raising, still tasty when toasted with jam. So this last time after reading some posts here I “activated” the yeast in the warm milk/water/maple syrup and oil. I let it set for about 10 minutes and it activated. I then put all the ingredients together as the recipe stated and beat it with a wooden spoon for 5 minutes. It proofed in the oven and actually raised much high this time and I felt I finally figured this out. Once it baked it too sunk to an inch and a half. Nice and soft but not like the picture above. Can you let me know what your thoughts are on this and can I have the .12 ounces for yeast put into actual teaspoons. I realize we should have learned metric on this side of the pond but they just don’t teach it. I give this two stars because that’s what mine turns out to be😥, not your recipe. Thanks for your help.
Barbara Hudson
Wisconsin, USA
Hi Barbara
Sorry to hear you’ve had trouble with the bread…These are my thoughts…
7g instant yeast is equivalent to about 2 teaspoons (so 1 tsp for 3.5g)
However… Not all yeast is equal and if using Dried Active Yeast, you need to use more of it than you would instant yeast as well as having to activate it. Typically, you will need to use 1½ to 2 times as much dried active as you would instant yeast.
Normally, bakes made with Dried Active yeast are also double-proved, so would be ‘knocked back’ after the first rise and before shaping.
From your description however, with the ‘sinking’ it also suggests that the loaf has been possibly over-proved. And this may be because the type of yeast has been changed and the loaf has therefore been left too long.
Assuming that you are using all other ingredients as stated therefore, I would suggest that you up the amount of active dried yeast to 1.5+ times the amount listed (or see if you can find instant)…
It may also be worth double-proving… It may ultimately give a lighter loaf too.
And keep a close eye on the rise… Going for a slower rise to develop structure prior to baking, but being careful not to over-prove.
I hope that helps.
Let me know if I’ve missed anything.
Best wishes 🤞🤞
What can I replace the psyllium husk with? I don’t seem to tolerate it.
Hi Jenifer.
Sadly, for this particular recipe, the psyllium husk is a key ingredient and cannot be easily substituted.
I do have other non-psyllium recipes on the blog. They have eggs, but I think could be veganised using aquafaba in particular (although I have yet to try, it has been successful in other bread recipes with psyllium).
The Oat & Teff bread is good as a loaf or rolls… https://www.glutenfreealchemist.com/beautiful-gluten-free-bread-bouquet/
And the fluffy Oat Bread may also work – https://www.glutenfreealchemist.com/perfectly-fluffy-gluten-free-oat-bread/
Best wishes
Kate
Could you post this with US measuring system. I don’t know metric and trying to convert it is a pain, for me that is….
Thanks,
Barb Hudson
Hi Barb
At the bottom of the ingredients list is something which says ‘US Customary’. If you click on that, you will get all measurements converted into ounces. Cups would not be finite enough to get a safe result. But hopefully ounces is what you are looking for?
Best wishes
Kate
Hi! Thank you so much for your recipe – which comes the closest to a manageable gluten free dough I have ever seen. I baked this and I was wondering if you could help me trouble shoot – I don’t love the flavor of sorghum and was hoping I could replace that component with more oat flour? I made the oat version. Secondly I allowed this loaf to prove for an hour and a half, and baked for 25 mins with steam. The crumb was a bit gummy in places, and I was wondering what you would suggest for a crustier loaf? Bake without steam for some time? Thanks once again so much!
Hi! If I’m using an active dried yeast as opposed to an yeast, what would the quantity be? Secondly would I need to activate it in water separately?
Hi Deepika
I’ve never tried making with Active Dried Yeast before, but I understand that (for the Allinson’s brand at least) 7g Easy Bake Instant = 15g Active Dried. I would definitely activate before hand. I would take a little of the warm water from the quantity given (make sure it is hand-hot only) + a little of the sugar syrup and then once activated, Add to the mix at the same time as the dry mix.
I hope that works for you xx
I think there’s been a misunderstanding regarding the chick pea flour. The egg replacement comes from the water that is in the can. It is slightly gelatinous and serves as the egg replacement. The actual flour is not used. Google “aquafaba”. I believe it was discovered accidentally by a computer engineer in Indiana. I’ve used this substitute in the bread machine recipe and it is excellent. Thanks, again for sharing your knowledge.
Hi Kevin.
It looks like it… but apparently there is such a thing as a chickpea egg made with the flour rather than aquafaba. Two separate things from chickpeas.
https://www.mydarlingvegan.com/replacing-eggs/
What’s more odd, is that I didn’t also include aquafaba in the post as an egg-alternative. I think I was very focussed on the dry options, rather than the probably most obvious.
Thank you for pointing out… I will update at some stage xx
Oh my God this is the best gluten free bread one ever baked or tasted! Thank you! It’s actually soft and fluffy and not hard and rubbery or funny tasting. Love it!
I have never posted a comment for a recipe before, but this is the best gluten-free, especially vegan, that I have tried and wanted to thank you for the effort you put into developing the it and for sharing the recipe.
I first tried the oat version according to the recipe and thought the texture was a little spongey and flavor was somewhat bland. So I made the following changes:
1.) I can have rice flour, so I substituted rice flour for the potato starch
2.) I used molasses as my liquid sweetener
3.) Added1/4 tsp caraway seed for a slight rye flavor
4.) Added 1 Tbs oat bran for a more toothsome bite
4.) I added an overnight ferment-
a. I did not add the baking soda until the next day
b. I mixed everything else just until moistened and had to add about a scant 1/4 cup water and refrigerated overnight
c. The next morning I added the baking soda and mixed for the 5 minutes, placed in the pan and let rise until the dough reached the top of the pan. Then baked the bread for 65 min (internal temp 206-7) at 360 with convection and the pan of water. I placed the bread in the upper third of the oven for the first 30 min and then moved to the middle
With these changes the bread had a huge oven spring (without a later collapse), a less spongey texture, a complex flavor, and a crunchy crust.
FYI- for those with blood sugar issues, for me this bread does not have a high glycemic load and does not course blood sugar spikes
Thanks again.
Wow! Thanks Lynette. That’s amazing. And you are so welcome.
I am so pleased that you have been able to work the recipe to the end result you are happy with. One of the things that I love most about the recipe is it’s flexibility and its willingness to accept substitutes and playing!
I am planning a ‘Reader’s Recipe’ spot on the blog at some point in the near future and would love to try and replicate what you have achieved to show others how amazingly versatile we can all be.
Would that be something you are happy with?
Best wishes
Kate
Yes, that would be fine.
FYI- as you can probably tell from the baking time, I used the doubled recipe amounts:)
Thank you so much Lynette x
Have made the “with oat flour” bread a few times and it’s turned out wonderfully – thanks!
I recently did a fruit tea-loaf version which was really good too, here are my recipe modifications to the oat flour version, in case anyone else wants to try:
* Soak 150g mixed fruit in 260ml hot tea overnight
* Strain tea, bring it back to the boil (microwave it), then add 100ml milk (I used Oatly Barista)
* No oil or lemon juice. Tea is acidic anyway; the rise still works fine
* Add 50g white sugar and 2tsp mixed spice to dry ingredients
This has a higher hydration than the original recipe, but the fruit soaks up a fair bit of tea, and the white sugar is hygroscopic too, so you end up with a really good consistency.
Additional notes:
I proved in a 65C oven for ~70mins then move straight to 180C per the recipe.
Cooked for ~25mins in a metal tin.
Internal temp of loaf was ~90C when I pulled mine out the oven.
Photo:
https://pbs.twimg.com/media/EjVH9Y5WkAEPmhu?format=jpg&name=large
(oh no maple syrup either, on account of the sugar)
Thank you so much for sharing this Richard. It’s inspired! I absolutely LOVE what you have done with the recipe. It looks amazing and I imagine it tastes as good.
I am definitely going to try it. Actually… You have me thinking I may start doing a section on the blog for ‘Reader Recipes’ where people have taken and adapted my recipes to create a new bake.
Would you be up for me sharing your work (with full credit)?
I will of course make it here before I publish so that I can ensure I fully understand the new recipe
Let me know x
Hi Kate 👋
Yes of course! I would be very interested to see other variations too 🙂
Richard
Fantastic. THANK YOU! 😁
Hi there Kate this is a great recipe and thanks for your hard work going into this! I recently got diagnosed with celiac and also have trouble with oats, and as a whole wheat bread lover, it’s been such a challenge to find wholesome GF bread that tastes wholesome too and reminds me of wheat. The sorghum and teff mixture is wondergul for that. I have had a couple of fails due to my own mishaps, but this most recent one I think turned out really well. However I keep encountering the same issue that I can’t figure out how to resolve. I was wondering if you’ve encountered it. The outside of the bread is very crusty and hard when it’s done. It’s not overcooked, as the inside of the bread was a good texture, though perhaps a bit dense and maybe slightly gummy (could be improved). It seems like the outside kind of sets and hardens pretty quickly and then there’s no turning back. I’d love a soft crust to be able to make my favorite PB&Js. What do you think can I do to improve this?
Hi Brittany
I’m sorry you’ve had this issue. It’s not something I’ve encountered and haven’t had anyone else query it either. Which makes me wonder whether it may be something to do with the atmosphere in which it is proved? Or maybe, if it’s dense, that it’s under-proved? I’m also thinking under-baked, but it may be that you’re removing early from the oven because you are worried about the crust?
Can you let me know whether you have changed the recipe in any way and also where you live (altitude, etc) and how you are proving? It may be easier to email me : [email protected]
Hi, please can you advise if we can use some other substitute for maple syrup/agave nectar for perhaps just honey or normal
sugar? Thanks and well done the bread looks amazing and I will try it out. Cheers
Hi Satnam
Yes… Honey is perfect. It’s what I use in the non-vegan version. But posting a vegan recipe with honey, usually brings a vegan response that they can’t eat it… Honey is GOOD!
Let me know how you find the bread x
Made the “with oat flour” bread today for the first time – absolutely amazing, thank you for this fantastic recipe!
New to GF baking (breastfed baby with allergies, so mum is wheat/dairy/soy/egg free for now) and still finding the dough feels alien to work with compared to wheat doughs, so the finished product didn’t look the best, but the texture and flavour were amazing compared to other GF breads I’ve made/bought.
I’ll be making it again soon!
Thanks Richard
I found this in my spam box last night, so apologies for the late response.
So pleased you found and love the recipe xx
My bread isn’t even baked yet, and I’m dancing with excitement. In 23 years of being a coeliac I have never ever seen gf bread rise like this. It’s getting a bit chilly here, so left it to rise on top of a yoghurt maker and I could literally see it grow.
You deserve a PhD, no a Nobel prize in gf baking!
Thank you so much for the lovely comment Sarah. It certainly made me smile.
I hope the bread tasted as good as you hoped xx
Can we make this bread without any dairy free milk?
Yes of course you can. Just use ordinary milk instead of dairy free milk..
Or if you can also eat eggs, there is an alternative non-vegan wholemeal on the blog : https://www.glutenfreealchemist.com/gluten-free-brown-bread-recipe/
Hope that helps.
Thank you so much for your excellent recipe. I tried the oat version today and I was so happy that it worked out so well! A real bread, so proud…. The texture is light and delicate, and the taste is good too. Since I didnt have the sorghum I replaced that with a little bit of everything else I had (rice, buckwheat, teff, brown millet, and more oat), and added a little bit more water when it seemed a bit too tough to mix. I expect sorghum might give a milder taste. Your recipe is a boost to my confidence in gf-baking (I only started this week). Thank you for sharing your expertise!
Thank you Kristin. You are so welcome and I am so happy to have helped.
Sorghum is definitely milder, but fantastic that you felt confident to experiment and go solo! So pleased for you. xx
Hi Kate, thank you for this recipe. I have a question. I made the bread twice so far, once with 1lb recipe and the second time 2lb one, in both the bread inside is still like wet/moist/tacky texture is that OK? Is how the bread should be? This is my first time making gluten free bread so I don’t know if it’s normal. The bread toasted beautifully and taste really good toasted, I haven’t tried normal yet because the texture. My husband love it and he can’t believe it is gluten free. Thank you again.
Hi Yvanova
That doesn’t sound quite right. I am thinking that maybe the bread hasn’t been proved enough. Try rising for longer and see if that helps. The bread should have an almost wheaten-loaf texture when baked and should be delicious as bread as well as toast. Let me know if you made any changes to the recipe, in case that is significant.
And let me know if you need any other advice.
Best wishes xx
WOW! I made your vegan oat loaf in my Panasonic bread maker and it turned out fabulously! I’m sure it’s *even* better hand-made but regardless, this is the best, lightest gluten-free loaf my bread maker has produced so far! Thank you SO much. I’ll look forward to experimenting with these new ratios of flour:liquid as this recipe is truly magical.
PS For weeks, I’ve had the urge to make vegan, gluten-free olive bread. There’s lots of recipes online for vegan olive bread made with wheat but only dodgy-looking g/f ones. I experimented myself and was fairly happy with the result, but my loaf was still heavier and chewier than I feel a good olive bread should be. Could you add this to your list for new recipes??!
WOW! That’s fantastic. I haven’t tried this one in the bread maker yet… Did you just use the recipe as it was or did you add/change anything? I clearly need to try it!
I can certainly look at Olive bread. It’s not something I am massively familiar with though… Could you send me a link to a genuine looking loaf please and I will then get a sense of what I am aiming for x
Hi Natalie, did you add the ingredients to you bread machine in any specific order?
Hi Karen
In case Nathalie doesn’t see your question…
I’m working on a GF vegan loaf at the moment for the bread maker.
When making GF breadmaker bread, I usually mix the wet ingredients in the pan first and then add the dry ingredients on the top (I blend in an airtight container to ensure an even mix before throwing them in the machine.
Best wishes
Kate x
I made the non-oat version as you mentioned it was good for free form rolls etc. I have a shallow loaf tin so put 2/3 of the mixture in that and made two rolls. One of which I had for dinner. It’s the best GF free bread I have made. Thankyou for a flavoursome recipe, that really works.
Your detailed instructions were extremely helpful. I used my single oven to prove the bread as suggested, which worked a treat. Can I ask where to put the dough after proving whilst the oven gets up to temperature?
You are more than welcome! So pleased you enjoyed it and that it worked well for you.
As for where I put the bread whilst the oven comes to temperature…. It’s a tricky one. I just leave it on the side on the warm towel and tray it’s been sitting on in the oven. And I keep my fingers crossed that it doesn’t sink (which mostly it doesn’t). The alternative is to prove for much longer out of the oven…. Good in the summer, but tricky in the winter. And I’m too impatient xx
Your Gluten Free Vegan Bread looks delicious! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
Miz Helen
Thank you. You’re so welcome x
Wow! I don’t have to do g/f thank goodness but I’d eat this in a heartbeat! It’s beautiful!!! And that’s by any standard! Great job!
Thanks for sharing at Fiesta Friday!
Mollie
Thank you Mollie. It was definitely a labour of love, but I am so pleased with it x
I had to go gluten free for awhile for a health issue. The biggest obstacle was finding good, gluten free bread. Most of the time is simply crumbled. This one looks firm and moist and beautiful! Thanks for sharing at the What’s for Dinner party. I hope to see you again at tomorrow’s party.
Yep! Gluten Free Bread can be a hazard! This one is perfect though. Definitely worth making our own… x
Well done Kate, you’re a very determined woman – as well as a witch of course. The bread looks delicious and I’d love to try a slice or two. I had no idea some coeliacs couldn’t eat gluten-free oats. It’s a tough world out there for sure.
Thanks for sharing with #CookBlogShare.
I certainly am Choclette…. And I won’t let any recipe go until I am really happy with it.
Oats are an interesting one for Coeliacs. What really irritates is that just for cross-contamination issues, we have to buy bags at three times the price! But I do really feel for those who can’t eat them at all x
I love the fact you have acknowledged your witchcraft! K X
He he! My broomstick is all ready for the next full moon and the cauldron is on the boil! x
Amazing! You truly are an alchemist 😉
Thank you Helen. I’ll take that! x