A less than 10-ingredient dough mix that you can use for pizza crust(s), rolls, or even mini loaves. This basic multi-purpose yeasted bread recipe is gluten-free, vegan, allergen-friendly.
This recipe is my go-to Basic Yeasted Dough (Gluten-Free & Vegan) that I use for various bread creations!
A multi-purpose dough, just like the yeast-free recipe, that is also allergen-friendly. It’s as simple to prepare as the yeast-free bread, although this one includes active dry yeast in the ingredients, and it requires some rising time.
No mixers or special techniques are needed for this recipe. Keep scrolling to see all the process photos to help you make this recipe.
(Originally published February 2018, updated November 2020)
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For the post pictures, I baked 3 batches of the basic yeasted dough. It made one regular 7.5-in x 3.5-in loaf, 2 mini loaves 5-in x 2-in, 4 rolls and a smaller pizza crust.
YouTube Video
This video tutorial is from 2+ years ago. Until I film a new one, it will give you a good visual on just how easy the Basic Yeasted Dough (GFV) is to make. I won’t be upset if you mute the audio, it’s bit annoying—I was learning 😉
Keep reading to see the new process pictures. I will include a few new tips to help you bake this wonderful multi-purpose gluten-free vegan dough.
Basic Yeasted Dough
This bread recipe was prepared multiple times over the past few years. Many flour combinations and baking methods were tested to see what would yield the best-tasting loaves/crusts/rolls. I hope you will come to love it as much as my family does.
Making pizza crusts with this dough seems to be everyone’s favourite. The texture is just right. Not gummy or dry but still has a nice chew. Who doesn’t like a good simple pizza crust right?
Food Sensitivities & Allergies
Finding out we can no longer eat gluten, and other common grains or other healthy ingredients is hard! We search high and low for good recipes to replace our favourite meals but it’s not always easy.
The reality is that nothing is the same. We get tempted with gluten-free processed foods, read a lot of labels, and eventually realize that eating too much of those kinds of packaged goods is a mistake. For your health, consume those in moderation or leave them at the store.
The transition can take time, but at some point, we need to take control of our health. We need to start making more nutritious foods at home. Most people can do very well with a mostly plant-based lifestyle. Vegetables and fruits, some grains, seeds, etc. are naturally gluten-free.
Developing bread recipes that are nutrient-dense, gum-free, corn-free, legume-free, and free of all top allergens (egg, soy, dairy, nuts, etc.) are very important to me.
Go-To GFV Bread Recipe
This dough will hopefully become your go-to gluten-free and vegan yeasted bread recipe. Prepare yourself a batch (or two or three) on the weekend and have your bread needs filled for the week.
One dough recipe yields 1 large pizza crust, 2 smaller pizza crusts, or 6 rolls, or 1 average size loaf or 2 mini loaves. You can also make a few smaller pizza crusts with one batch of dough.
For the post pictures, I baked 3 batches of the basic yeasted dough. It made one regular 7.5-in x 3.5-in loaf, 2 mini loaves 5-in x 2-in, 4 rolls and a smaller pizza crust.
The texture of this yeasted dough is surprisingly delicious. The active yeast creates a nice amount of air pockets to lighten the overall density of the bread.
Great Multi-Purpose Dough
This bread makes great sandwiches, toast, rolls and pizza crusts. If you love pizza you’ll appreciate the crispiness of the crust once baked to perfection with your favourite toppings!
I do prefer to warm up this bread on a well-seasoned cast-iron pan. Doing so makes the best toast!
A fresh bun with buttery spread or jam is also really great! Oh, and mashed avocado with a sprinkle of sea salt on a slice of this bread is simple and delicious!
Tools
You don’t need too much to make this dough recipe, but you will need the following:
You’ll need a large bowl (I love using a glass bowl), measuring cups for dry goods and liquids, a kitchen scale if you want to weigh your ingredients, measuring spoons, a mixing spoon, a spatula, a flour sifter, unbleached parchment paper, and baking pans (cookie sheet, loaf pan(s), or other). If you have a baking stone, use it for the pizza or rolls.
The Steps
Depending on if you want to make one large pizza crust or a few smaller ones, two mini loaves, one average size loaf or a few rolls, the process is very similar.
You’ll want to sift your dry ingredients, add the warm water, mix until all the liquid absorbs. You can rise the dough in the mixing bowl or transfer it to a large soup bowl. Let the dough rise for at least 2 hours then transfer the dough to your baking dish(es).
Lately, I prefer flouring my work surface and the dough to then gently shape it before transferring it to my baking pans of choice. You do not need to knead this dough.
If making rolls, in the old video I plop the dough directly onto the baking sheet or in smaller pans, which will work, but if you enjoy handling your dough, go ahead and dust a little flour on your hands or the dough to help you roll them. You can see the rolls in the process photos below.
Bake your crust(s) or loaves according to the times listed in the recipe card below. If baking a pizza, enjoy it once ready and if baking loaves or rolls, cool them first on a wire rack.
The Process Photos
For the post pictures, I baked 3 batches of the basic yeasted dough. It made one regular 7.5-in x 3.5-in loaf, 2 mini loaves 5-in x 2-in, 4 rolls and a smaller pizza crust.
How to Store this Bread
It’s important to mention that if you prefer making more dough and baking more at once, this bread recipe, the pizza crust and even the rolls freeze very well.
I usually freeze any leftovers in plastic bags or glass containers. Slicing the rolls in half and the bread before freezing is recommended. That way it’s super easy to toast.
TIP: if you do bake mini loaves, you can slice the bread horizontally (the wider side) to get larger slices, if that makes sense.
Questions Before You Start?
The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or the Facebook group.
The group is a great place to ask allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group!
| 👩🍳 🍞 Good Food Cooking School 🥖🍪 | |
| If you’re interested in learning more about gluten-free baking, check out the Good Food Cooking School courses taught by cookbook author Heather Crosby from YumUniversity. I took the Bread Baking and the Classic Cookies 101 course a while back, and it’s what got me hooked on my baking journey. Take a tour to see if her baking courses are right for you! |
More Fresh is Real Bread Recipes
Yeasted (with active dry yeast):
- Gluten-Free Vegan Bread Machine Loaf
- Easy Gluten-Free Vegan Bagels
- Japanese Milk Bread (GFV)
- No-Fuss Kombucha Buns
- Soft Gluten-Free Dinner Rolls
Yeast-Free (no commercial or wild yeast):
Sourdough (with natural wild GF starter):
- Gluten-Free BBQ Sourdough
- Wild Yeast Bread (GF/V)
- Buckwheat Sourdough Loaf (GF/V)
- Gluten-Free Sourdough Without Psyllium
- Simple Sorghum Sourdough
- Sourdough Starter Banana Bread
- Banana Sourdough Seed Loaf
Contains both active yeast and wild yeast:
Quick Breads (no added yeast):
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ALLERGEN NOTICE
Important: Make sure the ingredients you purchase are prepared in a facility free from the top allergens you avoid. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.
Print
Basic Yeasted Dough Gluten-Free Vegan
- Prep Time: 20 minutes
- Cook Time: 20-50 minutes
- Total Time: +/- 3 hours (includes rising time)
- Yield: 1 10-in pizza crust, 2 smaller pizza crusts, 2 mini loaves, 1 reg loaf, or 6 rolls 1x
- Category: Bread, Pizza Crust, Rolls
- Method: Oven-Baked
- Cuisine: Plant-Based, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
- Diet: Gluten Free
Description
A less than 10-ingredient dough mix that you can use for pizza crust(s), rolls, or even mini loaves. This basic multi-purpose yeasted bread recipe is gluten-free, vegan, allergen-friendly.
Recipe and ingredients adapted and inspired by Heather Crosby:
The Gluten-Free Baking Academy
Ingredients
- 1 cup millet flour (115g)
(or combo 1/2 cup millet (55g) + 1/2 cup sorghum (60g) - 3/4 cup brown rice flour (90g)
- 3/4 cup oat flour (60g)
(or combo 1/2 cup oat flour (35g) + 1/4 cup sunflower seed flour (25g)) - 1/2 cup arrowroot starch (60g)
(or combo 1/4 cup arrowroot starch (30g) + 1/4 cup potato starch (30g)) - 2 tablespoons whole psyllium husk (14g)
- 1 tablespoon coconut palm sugar (12g)
- 1–1/2 teaspoons dry active yeast (8g)
- 1 teaspoon sea salt (6g)
- 1–3/4 (414g) to 2 cups (480g) warm water*
Toppings (optional):
Seeds (flax, hemp, sunflower, pumpkin, sesame, poppy), oats, dried herbs
Instructions
Instructions for Pizza Crust For Now
(See Notes if you’re baking the crust for later)
- To a 2-cup measuring cup, add 1 cup of room temperature water with 1 cup of boiled water. Set aside.
- Place sifter on top of your large mixing bowl. Sift and combine all dry ingredients; flours, psyllium husk, coconut palm sugar, yeast, salt. Remove the sifter and mix the dry ingredients.
- Add water, starting with 1 cup, mix until incorporated. Then add 3/4 cup* and continue mixing until absorbed. (See note about remaining 1/4 cup of water).
- Cover bowl with plastic wrap, plate or towel and let the dough rise in a warm place for 2 hours. (Read step 7 about preheating)
- Preheat your oven to 450° F for at least 30 minutes before the final rising time. Your oven needs to be nice and hot. Line 1 large baking sheet or pizza pan (or pizza stone) with unbleached parchment paper.
- At the 2-hour mark, transfer the dough to a parchment-lined baking sheet or other.
- Spread the dough with a spatula until you reach about 10 inches in diameter. You can also dust the top of your dough with flour to help shape it (flatten it) with your hands.
- Bake on middle rack in preheated oven for 20 minutes.**
- Remove from the oven, add your pizza toppings and return to the oven for another 12-15 minutes until perfectly baked.***
- Enjoy right away, or let cool on a cooling rack so it doesn’t get soggy.
Instructions for Mini Loaves
Follow steps 1 to 5 above. Line 2 mini loaf pans (5 x 2-in) with unbleached parchment paper. At the 2-hour mark, uncover the dough bowl, and gently scoop out and divide the mixture between 2 lined mini loaf pans or one regular pan, spread evenly. Or transfer the dough to a floured surface, divide and gently shape your dough then place the dough balls into your baking pans. Sprinkle with toppings of choice (optional). Bake on middle rack in preheated oven for about 35 minutes (until edges are golden brown). One larger loaf (7.5-in x 3.5-in) will need to bake for about 50 minutes. Remove the bread from pans right away if possible. If they seem stuck, don’t force it. Let cool for 10 minutes then try again. Remove from pan(s) and cool completely on a wire rack. Slice and enjoy!
Instructions for Rolls
Follow steps 1 to 5 above. Once the dough is ready, scoop out a palm-sized amount and plop it down (leaving space between each) on an unbleached parchment-lined baking sheet (or baking pan of choice). Gently shape with hands if necessary. Flatten a little to achieve thinner rolls. Or transfer the dough onto a floured surface divide your dough into 6 pieces and roll in your hands to shape. Have a look at all the process photos in the post to help you. Sprinkle with your favourite toppings and bake on the middle rack in a preheated 450° F oven for about 25 minutes. Note: if bottoms are getting dark around the 18-minute mark you can always flip the rolls over for the rest of the baking time. Remove from oven, cool on a wire rack, enjoy!
Notes
*Let dough sit for 5 minutes before deciding if you need the remaining 1/4 cup of water (for a total of 2 cups). If you’re not sure, leave it as is (1-3/4 cup total) for your first bake. Adjust accordingly for your next bake. Lately, 1-3/4 cups (414g) is enough water even when I change up the flours.
**If you have a pizza baking stone you can slide your pizza crust with parchment paper onto the preheated pizza stone. Bake for 12 minutes, then remove the parchment paper for the remaining 8 minutes. See additional preheating notes in the tips below.
*** Pizza crust for later
Bake on middle rack in preheated 450 degrees F oven for about 20 minutes. Remove from the oven and let cool on the cooling rack. Once cooled, wrap up and refrigerate until ready to use. Will keep in the refrigerator for five days. Once ready to prepare, top your pizza with your favourite toppings and bake in a preheated 425-degree oven for 12-15 minutes.
Leftovers freeze very well. Slice before freezing. You can even freeze the pre-baked pizza crust. Simply add your toppings once you’re ready to bake!
TOOLS: You’ll need a large bowl, measuring cups for dry goods and liquids, a kitchen scale if you want to weigh your ingredients, measuring spoons, a mixing spoon, a spatula, a flour sifter, unbleached parchment paper, and baking pans (cookie sheet, loaf pan(s), or other). If you have a baking stone, use it for the pizza or rolls.
TIPS: To measure flour, I suggest scooping it with a spoon from the jar or flour bag into the measuring cup. Never pack it in. Better yet, use a kitchen scale for precision.
If using a baking stone, preheating it in the oven at the same time as the oven is warming up is recommended. Use a large plate, cutting board, or the backside of another baking sheet to help you transfer the parchment paper with unbaked pizza crust or rolls. Just slide the paper and dough right onto the hot stone in the oven and follow the suggested baking times.
For best results (or just for fun) try milling whole grains using a clean spice/coffee grinder, small blender or grain mill. It creates the best textures and enhances all the beautiful flavours of homemade bread.
SUBSTITUTIONS:
Flour: In place of millet flour, you can use sorghum or light coloured buckwheat flour. Or consider using more oat flour. If you can’t consume oats you can replace the oats with sorghum flour. If you don’t have arrowroot starch you can replace it with tapioca flour or potato starch or a little of both potato starch and tapioca flour/starch.
Psyllium husk: If you can’t eat or don’t like using psyllium husk, you could try just leaving it out or adding 1 extra tablespoon of arrowroot starch with 1 tablespoon of ground chia seeds or flaxseed meal. Follow the rest of the recipe as listed.
Sugar: You can use maple syrup if you don’t have coconut palm sugar.
Allergen Notice: Make sure that all your ingredients are labelled free of the top allergens you avoid.
What temperature should the water be for making bread and rolls?
View CommentIf the recipe says warm water 100-110°F water is great!
View CommentHi, I have some amaranth flour and wonder if I could replace some of the millet flour with it.
View CommentOf course! Have you ever baked with amaranth? If you haven’t, try a smaller amount to begin, like 1/4 to 1/2, to make sure you like the flavour. For the rest of the millet quantity add one of the other flours suggested in the recipe. If you do try it, please come back to let us know how you liked it!
View CommentCan I sub out the rice? Thanks so much for the recipe.
View CommentHi Lisa! You could try subbing the brown rice flour with another GF light flour such as light buckwheat flour, almond meal/flour* or tiger nut flour. Or consider increasing the millet and oat flour to replace the 90g/3/4 cups of brown rice flour. *Contains nuts.
View CommentI’m trying to make a gf bread for my step-daughter & grand-daughter. I am not gf… in fact, we love the easy dutch oven bread recipes. Do you think this bread will work in a small Dutch oven lined with parchment?
View CommentHi Linda! It should work in a small Dutch oven with parchment paper. Just make sure to preheat your Dutch oven at the same time as your oven! And, keep the water amount to a little less so your dough doesn’t go flat when baking. See notes in the recipe 😉 If you do try it please let us know how it turns out! Also, this is another great yeasted recipe that I recently shared: https://www.freshisreal.com/buckwheat-hemp-bread-gf-v/ Although this yeasted bread recipe does need a bread pan as the dough is more batter-like! It’s SO good!
View CommentAny tips for cutting this bread? I admit I struggle with cutting gf bread, including this one, into even slices that stay together.
View CommentHi Heather! I’m considering investing in a bread slicing device myself. I know what you mean about slicing GF loaves of bread. It’s a bit trickier at times. I do have a very sharp bread knife which helps for sure! The Basic Yeasted bread is easier to slice than GF sourdough but always be careful. Some people even slice the loaf upside down. If you find your loaves a bit too crumbly consider adding a little bit more liquid next time and even a little bit more whole psyllium husk can help. Also, if you store your loaf in a sealed bag or container for the first day or two it should help to soften the crust a little. After that, it’s best to refrigerate the leftovers or freeze them.
View CommentIt wasn’t crumbly but maybe my knife wasn’t sharp enough. It started splitting some as I tried to cut it. It tasted good and the inside texture looked good. The crust might have been a little harder on top and that could have caused that? I definitely cooked it less time than recommended as it did appear to be done and I do not think I could have cooked it longer.
View CommentI made this recipe as a single loaf twice now. The crust on both was extremely hard. The first attempt did not rise but a minimal amount after two hours and came out of the oven smaller than it went in. The crumb was very tight/dense though it was moist and not crumbly. The flavor was bland. The second one rose beautifully during proofing fell upon moving to the loaf pan and did not rise further during the bake. I think it was over proofed. The crust was again very hard. The crumb was moist but again very dense. Neither loaf was sandwich bread size. They were each baked in a 9X5 loaf pan. Neither rose above half way up the pan. I am looking for your experience on making this recipe. The pictures appear to show the larger single loaf as having risen above the side of the loaf pan. Is the crust suppose to be this tough? I am going to try this loaf once more and watch the proofing more closely so as not to over proof in hopes of getting a less dense softer loaf. Any advice would be appreciated. Thank you for sharing your gluten free baking recipes!
View CommentHi Terry! Thank you for your comment. I do include the measurements for the mini bread pans I used in the instructions of the recipe. They are 5 x 2 inches. The other size I tested, also seen in the newer pictures, is 7.5 x 3.5 inches, which is smaller than an average bread pan. I can add that size in the post as well. I do mention that for one loaf, the baking time is about 50 minutes. Is that how long you baked yours for? To help you troubleshoot, it would be helpful if you told me exactly which ingredients you used. Did you use parchment paper in your bread pan? Was your bread pan glass or metal? Was your oven preheated to be nice and hot? What kind of yeast did you use, and was it fresh? Perhaps if you try the recipe again, try smaller loaves, and once you perfect the ingredients that you use and the amount of water you add, you could bake the dough as a single loaf again. Let me know and I’ll do my best to help you with this recipe.
View CommentThank you so much for your quick response. I substituted 1/2 cup teff and 1/2 cup sorghum flours for the 1 cup millet. I used honey instead of coconut palm sugar and dissolved the honey in 1 cup of warm water along with the active dry yeast which was just bought and kept in the refrigerator. I did use parchment paper in a glass bread pan. My oven was preheated for an hour and the oven thermometer read 450 degrees when I put the loaf in and cooked it for 50 minutes. I will bake this recipe again using smaller loaf pans this week and let you know how it turns out. I appreciate your assistance very much!
View CommentYour flour substitution seems fine. Teff might be a little heavier but it should still be ok because it’s only half a cup. Perhaps it was the glass pan? Try a smaller non-glass bread pan to see if it bakes better for you. Let me know how it goes!
View CommentI will try a smaller non-glass pan and get back to you. Thank you!
View CommentHi Chantal,
View CommentI have made this bread while I wait for my sourdough starter. It has a lovely taste but turns out very sticky and kind of deflated a little after cooling.
I find that I have to use more water to get the consistency that you describe. Should I just stick to the 2 cups of water despite the fact the dough is quite solid? I have been using sorghum in place if the millet flour.
Thanks Tess
Hi Tess! Thank you for trying this bread recipe. Depending on the brand of flour(s) you buy, they could differ from what I have access to and absorb more water. It’s ok to add more water if it creates a better loaf for you!
View CommentThanks Chantal,
View CommentWhat can I do to minimise the stickiness?
Also my sourdough starter has a lot of clear liquid after only one day, should I pour this out or wait until day 3?
Thanks
Hi, I was wondering what I could substitute for the oat flour as that seems to bother me. I am going to give this recipe a try and very excited:)
View CommentHi Jacob! I’ve made so many variations of this dough throughout the past few years. If you can’t consume oat flour, try light buckwheat, sorghum, fine corn flour (not cornstarch). You could also consider increasing the millet and brown rice and arrowroot starch by each 1/4 cup to replace the 3/4 cup of oat flour. If you are ok with seed/nut flours and you have some, consider incorporating some into your flour mix combo. If you have more questions, please let me know.
View CommentSo you think I can throw everything in my bread machine and hit the GF setting?
View CommentHi Laurie! You should although each bread machine’s GF setting might vary. I often mix the dough by hand and then just use my bread machine to bake the loaf. Plus that way you don’t have the big paddle hole in the bottom. One hour minimum up to one hour and ten minutes. I will have a gluten-free bread machine loaf recipe coming to freshisreal.com in the next few weeks. Check back soon! Chantal
View CommentHello, first off thank you so much for your bread recipes. I’ve been researching for years now and experimenting with allergy friendly concoctions to mimic our favorite foods that we can’t eat anymore and I’m shocked that I’ve never crossed your path before! I automatically liked and subscribed!! My question is can I use your sourdough starter in this recipe and if so then how much? I just discovered you and am currently starting my first sourdough starter with sorghum flour. Thank you again and please continue to do you!❤👌
View CommentHi Nat! Thank you so much for your message! It makes me very happy to share my love of allergen-friendly bread recipes with anyone who appreciates them as much as I do! As for adding some sourdough starter to the yeast free bread recipe—that’s a great question! I’m sure that if you replaced the 3/4 cup sorghum called for in the recipe with 1 cup of sorghum starter and tweaked the water amount to maybe a little less, it could work. Once you mix the bread ingredients, I recommend letting the dough rise for at least 2 hours (up to 5) before baking it. If you want you can follow the instructions to the Buckwheat Sourdough recipe (freshisreal.com/buckwheat-sourdough-loaf-gluten-free-vegan) but use the ingredients of the Yeast-Free Loaf. Let me know if you would like me to test it for you as I think it could work very well!
View CommentThanks for such a quick reply. I’m currently now doing this recipe with regular yeast and when my sourdough starter is ready in a week I’ll do it again using it. I’ll surely let you know. Thank you so much again!!
View Comment