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A display of gluten-free vegan bread (loaves, rolls, pizza crust) all prepared with one yeasted dough.

Basic Yeasted Dough Gluten-Free Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Chantal | Fresh is Real
  • 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


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


  • 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)
  • 11/2 teaspoons dry active yeast (8g)
  • 1 teaspoon sea salt (6g)
  • 13/4 (414g) to 2 cups (480g) warm water* 

Toppings (optional): 
Seeds (flax, hemp, sunflower, pumpkin, sesame, poppy), oats, dried herbs


Instructions for Pizza Crust For Now
(See Notes if you’re baking the crust for later)

  1. To a 2-cup measuring cup, add 1 cup of room temperature water with 1 cup of boiled water. Set aside.
  2. 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.
  3. 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).
  4. 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)
  5. 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. 
  6. At the 2-hour mark, transfer the dough to a parchment-lined baking sheet or other. 
  7. 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.
  8. Bake on middle rack in preheated oven for 20 minutes.**
  9. Remove from the oven, add your pizza toppings and return to the oven for another 12-15 minutes until perfectly baked.***
  10. 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!


*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.
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.