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Yeast-Free Gluten-Free Vegan Bread

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Beautiful mini loaves of yeast-free, gluten-free, vegan bread. Topped with sesame seeds and poppy seeds.

Here’s a Yeast-Free Gluten-Free Vegan Bread recipe with new pictures and a few updates! If you got here by mistake and need a similar recipe with active dry yeast, you can check out this basic dough recipe.

This a great allergen-friendly recipe to bake if you can’t consume yeast. It’s easy-to-make and a wonderful gluten-free, vegan bread for beginners to try.

No mixers are required, and it’s a knead free dough! It’s simple; combine the ingredients in a large glass bowl, mix, transfer to a baking pan, bake, and that’s it! The bonus part is that it can be ready in less than 1 hour from start to finish. The texture might remind you of biscuit bread. So good with your favourite buttery spread!

If you love to learn by watching videos, keep reading to find a few helpful videos for this recipe!

(Originally published February 2018, updated December 2020)

Showing the final size of a mini yeast-free, gluten-free, vegan loaves.

Yeast-Free Gluten-Free Vegan Bread

If you found this post, it’s most likely because you have food sensitivities, allergies or maybe you or your family follow a primarily plant-based lifestyle.

Like me, you might not be able to eat bread from the grocery store. Many are somewhat nutritious, but there’s always at least one ingredient on the label that you can’t tolerate. Sound familiar?

Well, I hope that this recipe might just be the right combination of ingredients for you to try!

This bread will hopefully satisfy your sandwich, toast, burger, pizza crust, and snacking needs while providing you with the right kind of nutritious ingredients.

Sliced mini loaves of yeast-free, gluten-free and vegan bread.

Avoiding Top Allergens

When you, or a loved one, first gets diagnosed with either food allergies, sensitivities, or even celiac disease, life does take a turn. A HUGE one, in fact! Not just for the one diagnosed, but it affects the whole family.

Figuring out the ingredients you should avoid—even some healthy ones—can be so confusing. If you’re new to such a lifestyle, it can be very overwhelming. Don’t worry, though; after some time, you will get to know what works and what doesn’t.

If unsure, always consult a medical professional to help you determine which top allergens you should avoid.

You can reference this Flour Guide to help you bake without top allergens.

YouTube Video Tutorials

Yeast-Free Gluten-Free Vegan Bread Video From 2018:

If you happen to watch my first ever YouTube recipe video, it was for this yeast-free bread recipe. Watching it now makes me realize just how much my video skills have improved.

Yeast-Free GF Vegan Bread – GF Flour Mix Comparison Video:

NOTE: In the video below one batch is made with Bob’s Red Mill GF 1 to 1 Baking Flour (contains xanthan gum) and the other is my recipe as listed below (no xanthan gum).

Store-Bought Versus Custom GF Flour Mix

This post will show you the difference in using Bob’s Red Mill GF 1 to 1 Baking Flour in place of the flours and starches I suggest in my yeast-free bread recipe.

If you decide to try a store-bought flour mix that contains xanthan gum, please consider omitting the psyllium husk in the recipe. Keep reading for details.

The Ingredients & Process

Ingredients for yeast-free, GF, vegan bread recipe.
Simple 1-Bowl Mix to Make Yeast-Free GF Vegan Bread

For this experiment, I decided to bake a couple of mini loaves (one batch of dough) by simply replacing the starches and flours in my recipe with a store-bought GF flour mix (Bob’s Red Mill GF 1 to 1 Baking Flour). 

I did it to you the outcome because it’s a question that I get asked often. So, let me show you the results of swapping the flours/starches and keeping everything else in the recipe.

Yeast-free gluten-free vegan dough mixture prepared with a custom mix of GF starches and flours with no xanthan gum.
Dough prepared with ingredients from Fresh is Real’s recipe without xanthan gum.
Yeast-free, gluten-free, vegan dough mixture prepared with Bob's Red Mill 1 to 1 Baking Flour that contains xanthan gum.
Dough prepared with Bob’s Red Mill GF 1 to 1 Baking Flour with xanthan gum and the rest of the ingredients from Fresh is Real’s recipe.
Yeast-free, gluten-free, vegan dough in mini bread pans ready to bake.
Both yeast-free GF vegan dough mixes (with and without xanthan gum) are ready to bake!

Baking Options

This yeast-free dough is amazing baked as mini loaves (5×2 inches), a smaller loaf (7.5×3.5 inches) rolls, or yummy pizza crust(s)! 

The texture of a yeast-free, gluten-free and vegan loaf is different than squishy white wheat-based bread. If you haven’t been able to consume any bread in a while, this might be the perfect alternative.

The taste of this bread reminds me of biscuits. And that first bite you take—after spreading a nice amount of your favourite spread—will be a memorable one!

Yeast-free GF vegan dough ready to bake as rolls or pizza crust.
Bake as bread rolls or even pizza crust(s).

Baking Tools

You don’t need too much to make this recipe, but you will need the following, and of course an oven!

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 mini bread pans I use are 5 x 2 inches. The smaller loaf pans I have are 7.5 x 3.5 inches.

A picture of a plant-based loaf of bread that is prepared without yeast, gluten or top allergens. freshisreal.com
So good with a nice buttery spread!

Plant-Based & Nutritious

I tested many gluten-free and vegan bread recipes in the past few years. The ones I’m sharing with you are safe for my family, and hopefully yours as well.

Developing bread recipes that are nutrient-dense, gum-free, corn-free, legume-free, and free of all top allergens (egg, soy, dairy, nuts, etc.) is important to me.

Mini gluten-free vegan loaves cooling on wire rack.

Questions Before You Start?

The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or in the Facebook group.

The group is a great place to ask your 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

Comparing yeast-free, gluten-free, vegan bread slices. One with xanthan gum and one without.
Left slice no xanthan gum, slice on the right with xanthan gum

The Comparison

For this test, I basically swapped the flours and starches from my recipe with a store-bought flour mix from Bob’s Red Mill called GF 1 to 1 Baking Flour. My recipe doesn’t have xanthan gum but I do add psyllium husk.

The slice on the right is from the loaf with xanthan gum. For this test, I kept all the other ingredients as is so it also included psyllium husk. As you can see in the above picture, it was way too sticky. 

Overall, I much preferred my version because of the texture and flavour, even if it was a little denser. Keep in mind, this is a yeast-free recipe.

If you were to try using a store-bought flour mix just know that depending on the brand the ingredients could vary. It may or may not include xanthan gum. If it does, consider omitting the psyllium husk as you probably won’t enjoy the texture as much.

Slice of yeast-free, gluten-free and vegan bread with jam.
👩‍🍳 🍞 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! 

Previous Recipe

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

If going yeast-free is only temporary, consider trying this basic yeasted GF vegan basic multi-purpose dough recipe.

Did You Make This Recipe?

Once you try this recipe, remember to take a picture and share it with us on Instagram Tag it @Freshisreal_ #freshisreal

RATE & COMMENT 📝
Lastly, don’t forget to rate this recipe and include a comment! Sharing your feedback helps others to find the recipe! Thank you in advance if you do—I really appreciate it!

ALLERGEN NOTICE: 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. Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.

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Beautiful mini loaves of yeast-free, gluten-free, vegan bread. Topped with sesame seeds and poppy seeds.

Yeast-Free Gluten-Free Vegan Bread

  • Author: Chantal | Fresh is Real
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 55 minutes
  • Yield: 2 mini loaves, or 1 smaller loaf, or a few rolls, or 1 large pizza crust or a few smaller ones 1x
  • Category: Bread, Yeast-Free
  • Method: Oven-Baked
  • Cuisine: Gluten-Free, Vegan, Plant-Based
  • Diet: Gluten Free

Description

Be prepared for the most incredible aroma while baking this yeast-free gluten-free, and vegan bread recipe! You don’t need a mixer or kneading skills for this beginner bread recipe. You can even make rolls and a pizza crust(s) with the same dough.

The recipe is free of gluten/wheat, eggs, dairy, nuts, corn, gums, soy, peanuts, oil, legumes, and yeast.

Ingredients inspired by Heather Crosby Gluten-Free Baking Academy.


Ingredients

Scale

1 cup hemp milk, homemade (244g)*
1 tablespoon fresh lemon juice or apple cider vinegar
1 cup oat flour (90g)
3/4 cup brown rice flour (90g)
3/4 cup sorghum flour (90g)
1/2 cup arrowroot starch (65g)
2 tablespoons GF baking powder (8g)**
2 tablespoons psyllium husk, whole (14g)
1 tablespoon organic coconut palm sugar (12g)
1 teaspoon sea salt (6g)
1/2 cup (120g) (up to 3/4 cup) (180g) lukewarm water (filtered or spring)***

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


Instructions

Before you start, you can watch the how-to recipe video from a few years ago. This is the link to the GF flour comparison video.

  1. Preheat oven to 450 degrees F.
  2. Line 2 mini loaf pans (5 x 2 inches) with unbleached parchment paper. You can grease the corners and uncovered parts of your pan before placing the parchment if you want.
  3. In a small bowl, combine 1 tablespoon of fresh lemon juice with 1 cup of hemp milk, set aside.
  4. Place sifter over a large glass bowl. Sift and combine all dry ingredients: flours, baking powder, psyllium husk, coconut palm sugar, sea salt.
  5. Remove the sifter and mix the dry ingredients well.
  6. Add soured milk to the dry ingredient bowl and mix in a little.
  7. Add water, start with 1/2 cup (up to 3/4 cup***), and mix well until all the liquid is absorbed.
  8. Let the dough rest for 5 minutes.
  9. Divide dough between 2 parchment-lined mini loaf pans (5 x 2 inches) and gently spread evenly. Top with seeds of choice (optional).
  10. Bake mini loaves in preheated oven for 35 minutes until golden and crusty on the edges.
  11. Let mini loaves cool for 5 to 10 minutes before removing them from pans.
  12. Then cool on a wire rack. Slice and enjoy with your favourite spreads!

 


Notes

Store any leftovers wrapped in a tea towel or in a glass container on the counter for one day and then refrigerate for up to five days. You can also slice the leftover bread and freeze it for later.

To make homemade hemp milk: Blend 1/3 cup organic GF hemp hearts with 1-1/4 cup of water (filtered or spring) in a high-speed blender. Pour the milk through a mesh bag into a bowl and squeeze all the beautiful milk out. This step is to remove unwanted bits or grittiness. ** Make sure to use gluten-free, corn-free and aluminum-free baking powder. The ingredients in mine are cream of tartar, baking soda and tapioca starch. IMPORTANT TIP: If your baking powder is not gluten-free, corn-free and aluminum-free, 1 tablespoon may be enough. If unsure, start with less. Adding too much of a different brand of baking powder that’s not GF could alter the bread recipe’s taste. *** Not sure if 1/2 cup of water is enough? It might be best to test with 1/2 cup + 2 tablespoons of water. That way, your dough won’t be too wet for your first try. If you make the recipe often, you will get better at judging the amount of water required. If your dough mixture looks too dry, then, by all means, add the extra 1/4 cup of water for a total of 3/4 cup water. Your dough should be thick and smooth but not runny.

Instructions for bread rolls: Once the dough is ready, scoop out a palm-sized amount and place it on an unbleached parchment-lined baking sheet. Gently shape with hands if necessary. Flatten a little to achieve thinner rolls. Sprinkle with your favourite toppings and bake on the middle rack in a preheated 450 degrees 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, let cool on a cooling rack, enjoy!

Instructions for one smaller loaf: For a smaller 7.5 x 3.5-inch loaf, once the dough is ready, scoop out the dough and place it into a parchment-lined (and greased, if you want) bread pan. Gently shape with hands or spatula if necessary. Sprinkle with your favourite toppings and bake on the middle rack in a preheated 450 degrees F oven for about 40 minutes. Remove from oven, let cool in the pan for 5-10 minutes. Then remove from the pan, peel off the parchment paper and cool a bit longer on a wire rack, enjoy!

Instructions for 10-in pizza crust: Once your dough is ready, spread the mix with a plastic spatula in a circular shape until you reach about 10 inches in diameter. You will be doing this directly on an unbleached parchment-lined baking sheet or baking pizza stone. I like to sprinkle a little grey sea salt for extra flavour before baking the crust.

Pizza crust for later: Bake on middle rack in preheated 450 degrees F oven for about 20 minutes. Remove from oven and let cool on a wire rack. Once cooled, wrap up and refrigerate until ready to use. Will keep in the refrigerator for five days. Once ready to eat, top your pizza with your favourite toppings and bake in a preheated 425-degree oven for 12-15 minutes.

Pizza crust for now: Bake on middle rack in preheated 450 degrees F oven for about 20 minutes. Remove from the oven (with baking sheet), add your toppings, return the pizza to the oven and continue baking for another 7-15 minutes. Your pizza is ready once the sauce is bubbly, your toppings are well baked, and the crust is golden on the edges.

TOOLS: You will need a large glass bowl, measuring cups for dry goods and liquids, a scale if you like to weigh your ingredients, measuring spoons, a large spoon, a spatula, a flour sifter, unbleached parchment paper, and baking pans (cookie sheet, loaf pan, or other). Nice to have tools: a spice/coffee grinder, baking stone. To keep things simple, use what you have on hand. If you don’t have bread pans, be creative and shape foil to desired shapes and line with parchment paper. I’ve successfully tried this method for baguettes. If you have a baking stone, use it for the pizza or rolls.

Additional Tips: 1. To measure your flours and starches, scoop out with a spoon from the jar or flour bag into the measuring cup. Never pack them in. 2. If using a baking stone, I recommend to preheat it in the oven as the oven is warming up. 3. For a large pizza crust, you can use a flat plate, cutting board, or the backside of another baking sheet to help you transfer the parchment paper with the unbaked pizza crust. Just slide the paper and dough right onto the hot preheated stone in the oven and follow suggested baking times. 4. Remember that if you’re avoiding gluten, make sure that all your ingredients are certified gluten-free. 5. For best results, or just for fun, try milling whole grains using a clean spice or coffee grinder. It creates the best textures and enhances all the beautiful flavours of homemade bread.

SUBSTITUTIONS – Plant-based milk: You can try other types of plant-based milk. I did not test any other milk substitutions. I highly recommend using a 2-ingredient plant-based kind of milk (water + seed/nut). You can try with store-bought brands, but they often include thickening agents and other less desirable ingredients. Flour: In place of sorghum flour, you can use millet or buckwheat flour. Or consider using more oat flour. 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/flour with 1 tablespoon of ground chia seeds or flaxseed meal. Follow the rest of the recipe as listed. Sugar: Try using maple syrup or organic cane sugar if you don’t have coconut palm sugar. Or leave it out.

Allergen Notice: Ensure that all your ingredients are labelled gluten-free, egg-free, dairy-free, and free of any other top allergens you or your family avoids.

Keywords: Gluten-Free Bread, Vegan Bread, Yeast-Free Bread, Gluten-Free Vegan Bread, Yeast-Free Recipes, Gluten-Free Baking, Vegan Baking, Nut-Free Vegan Bread

78 Comments

  1. Thank you so much for this recipe! I tried it and I put a little too much water but it still came out great.
    I will definitely try it again with less water, it really has a good taste, I have missed bread so much 🙂

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    • Hi Annabelle! Thank you so much for letting me know. Did you make hemp milk or did you use another plant-based milk? So happy that you tried it! Ps. Did you bake it into a loaf or crust?

      View Comment
  2. Can this be frozen after baking? We’re looking for some good communion bread recipies, but it’s useful to have them on hand in freezer.

    View Comment
    • Hi Sonje! I’m sure it can! I enjoy mine fresh or stored in the refrigerator for up to 5-7 days but many like to freeze their extra bread. Once frozen, try to consume the bread within 3-6 months for best results. If you do, you might also want to slice it first then freeze it. Ps. once thawed it might taste better toasted but you will have to try it to see what you like best. Have you tried this recipe yet?

      View Comment
  3. Hi. Thanks for the recipe and for such a detailed information about the different ways to use this recipe. Couldn’t help trying. I just got my loaf out of the oven and it looks great. I had sorghum.flor only hence just used that. Smells amazing. Thanks again.

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  4. I’ve been wanting to try this recipe since you posted it. Not sure what I did wrong, but it turned out very dry and crumbly and a little bit bitter. It falls apart when sliced. Any ideas would be appreciated!

    View Comment
    • Hi Kelly! Did you use fresh homemade hemp milk or another kind of plant milk? Perhaps the type of milk used could have added some bitterness? When using hemp hearts to make milk it’s important for the product to be as fresh as possible. Sometimes seeds can go rancid quickly if not stored in the fridge. What about the acid, did you try fresh lemon juice or ACV? Did you sub anything else with different ingredients? Let me know as I would love for this recipe to work as well for you as it does for my family! It’s one of my favourites! Also, what kind of baking powder did you use? The kind I use, as listed in the recipe, is free of gluten, corn and aluminum. As for the crumbliness, sometimes adding a bit more water can help. Thank you for reaching out!

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  5. freshisreal.com is very interesting for me, bookmarked!

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  6. I have a yeast, dairy, rice, chickpea, sugar cane allergy…what can I use in place of the rice flour?? Please help…I am just learning about my allergies and looking for alternatives. Thank you.

    View Comment
    • Hi Alissa! So happy that you’ve found my recipes! As for the yeast-free bread, you could consider replacing the rice flour with more sorghum and oat flour or try buckwheat flour or millet flour as an alternative. I haven’t tested all variables so I can’t promise it will have the same exact texture but it should be very close. If you can consume almonds, almond meal/flour could work well too.

      View Comment
  7. Yuliya Pavlyuk

    I used homemade cashew milk for this recipe. And I made one big bread pan size loaf. Baked it for about 50-55 min. It tastes amazing though came out a little crumbly. I shared my experience with Chantal and she responded immediately. Great stuff! Will bake again! Practical recipe to keep. Thank you! I wish I could post my bread pics here.

    View Comment
    • Thank you, Yuliya for letting others know that you did try this recipe with cashew milk instead of hemp. I love that you used homemade milk! I’m not sure if that type of milk would have made it more crumbly but perhaps next time you make it you can try it with hemp milk so you can compare the results. Let us know if you do!

      View Comment
  8. Brittney Littlejohn

    Can I use king Arthur’s all purpose flour in place of the rice and sorghum flours?

    View Comment
  9. I made this recipe exactly as shown with homemade hemp milk. It was so dry and very crumbly. I couldn’t cut it without it falling apart. It also burned my tongue and yes it was cooled! I made no substitutions. What a waste of expensive ingredients and a total letdown as I haven’t had bread in 7 months. How can you know if you need more liquid before bread is baked? It looked EXACTLY like your dough.

    View Comment
    • Hi April! I’m sorry to hear that this recipe did not bake up so well for you! I’m sorry that you burned your tongue on cooled bread! Ok, so let’s see, if you didn’t make any ingredient substitutions, did you bake the dough in a different type of pan? Or a different size? How long did you bake it for? Were your GF ingredients fresh? Did you use the minimum amount of water suggested or did you add all the water? Knowing how much liquid to add comes with practice! Don’t give up! I had to bake many flops before successfully baking beautiful and tasty ones! If your dough is crumbly and hard to stir/mix, you most likely need more water. In a gluten-free recipe, I often suggest to add some water, mix and wait then add a little bit more in increments, up to the maximum amount suggested. Because this recipe bakes in a pan(s) adding more liquid (maximum amount listed in the post) is usually safe as you have walls to hold the dough. In a free-form recipe adding too much water could result in a flatter loaf or a flop. Let me know if you need more help! Again, don’t give up, baking gluten-free without eggs, dairy or gums take some practice.

      View Comment
  10. Is there a substitute for Oat flour. I’m sure the oat flour is what gives it good flavor and texture. Do you think a mixture of almond, flax and potato starch would work? My daughter can do cows milk but no eggs. Can cows milk be used instead of hemp?

    View Comment
    • Hi Jamie! That combo sounds like it could work. Although simply replacing the oat flour with almond meal/flour would be great! I’ve never used dairy milk in this recipe but I’m pretty sure it will work equally well! Can you let us know if you do try these substitutes and if they worked out well for you! Thank you!

      View Comment
  11. Hi! Excited to try this.
    Which kind of baking powder do you use? 🙂

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  12. Hi, this looks amazing, as I find it so hard to find yeast free, wheat free vegan bread! BUT! I’ve also found I have an intolerance to brown rice which makes me feel as if bread or any other kind of baked good will be off limits completely! Any ideas if I can swap out the brown rice flour for something – it has to be wheat, yeast, spelt, free! Any advice would be very gratefully received, thank you

    View Comment
    • Hi Ceri! For the yeast-free loaf, if you want to replace the brown rice flour, try a light coloured buckwheat flour or even almond flour if you don’t have an allergy to nuts. If you do try it, please comment and rate the recipe post as it will help other bakers find it and guide them with substitutions that others have tried! Thank you so much! Chantal

      View Comment
  13. Is there a substitute for the oat flour, rice flour, and coconut sugar? Would replacing the oat with sorghum flour and replacing the rice flour with buckwheat flour work? Also could I use regular sugar instead of coconut sugar? I have quinoa flour and a combo of garbanzo and fava flour that I have but don’t know how to use haha not sure if those would work at all either by chance?
    My kids are allergic to rice, coconut, oats, and almond.
    Thank you!

    View Comment
    • Hi Sarah! I think it could work. And yes, you can use whatever sugar you want. I would suggest doing the following subs:

      1 cup hemp milk, homemade*
      1 tablespoon fresh lemon juice or apple cider vinegar
      1 cup buckwheat
      1 cup sorghum flour
      1 cup arrowroot flour (or a combo of 1/2 cup arrowroot + 1/2 cup potato starch)
      2 tablespoons baking powder**
      2 tablespoons psyllium husk, whole
      1 tablespoon organic coconut palm sugar
      1 teaspoon sea salt
      1/2 cup (up to 3/4 cup) lukewarm water (filtered or spring)***

      Let me know if you try it and how it goes!

      View Comment
      • Hi Chantal,
        Thank you so much for this recipe. I am excited to make this for my siblings who are on a gluten-free diet. But I only have with me Bob’s Red Mill 1-to-1 Gluten free flour. The combinations (as stated in the packaging) are White rice flour, Brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum. Can you tell me how the measurements will differ if I were to use this flour mix instead? Thank you.

        View Comment
        • Hi! I can’t say that I’ve tried this particular recipe with Bob’s 1:1. I do have some 1:1 on hand, and I was planning on baking this recipe this week. Let me try it for you, and I’ll you know how it bakes up compared to the original recipe. When were you planning on baking the bread?

          View Comment
          • Hi Chantal, thats greatt!! Not in a rush, so I’ll look out for your updates. Thank you so much for your effort!

            View Comment
          • I’ll be updating the pictures for this post as well as adding more details. I did try this recipe with Bob’s Red Mill GF 1 to 1 baking flour. I replaced the starches and flours with the store-bought mix and kept everything else as is. The bread looked great and baked really nice, but the inside was super sticky. If you were to try it, I would leave out the psyllium husk for sure! I even created a little video to show the difference in the texture. I’ll add it to the post once it’s ready. Overall I prefer making my own flour/starch blends as I find that the final bread has a better mouthfeel.

            View Comment
  14. Hi
    Can I use psyllium powder instead?

    Thanks

    View Comment
  15. Great recipe! Made it twice now-
    Thank you!
    Jen

    View Comment
  16. Craving an herb & onion bread, I added dry dill, rosemary, parsley, flax and chia, and 1/2 cup minced onion. Poppy seeds on top. Don’t skimp on salt! Wonderful, versatile recipe. Thankyou!

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  17. Hi, I’m allergic to lemons
    Is there something else I can mix with unsweetened almond milk?

    View Comment
  18. Hi Chantal, Could you please give me options for Hemp Milk. Would Soy milk or Almond milk work? This is a no knead bread?

    View Comment
    • Hi Jaya! I’m pretty sure either would work. If you have homemade almond milk that would work very well! Thing is, many store-bought plant milks include gums or additional ingredients and I’m not sure if it would affect the outcome of the bread. If you do try it, let us know how it turns out!

      View Comment
  19. Hey! Tried this recipes twice today. Both turned out VERY DENSE.

    What is wrong ?

    View Comment
    • Hi Janu! What kind of plant milk did you use? Was it homemade? Also, the ingredients you used could differ from mine and other brands available around the world. Was your sorghum flour light in texture and colour? And your brown rice flour was it fine in texture?

      View Comment
  20. Can this be made in bread machine? I’m keen to try, will just have to sub psyllium and home made mylk! Thanks 🙂

    View Comment
    • Hi Beth! I think it could work for sure. But maybe for your first try, only use the bread machine for baking the loaf. Unless you know your bread maker very well, and you can set it to mix and bake only. Because it doesn’t include yeast, it doesn’t require rising time. If not, mix everything in a separate bowl and then transfer the batter-like dough to your bread machine pan. Doing it this way also means that you won’t need to attach the little mixing paddle. I hope this helps! Ps. Are you replacing the psyllium with a bit of flaxseed meal? And it’s no problem to use another plant milk. Almond, oat, rice, soy, tiger nut milk are great examples. Coconut milk might create a denser loaf.

      View Comment
  21. Hi Chantal. I recently learned that I’m intolerant to gluten, rice, oats, dairy, eggs, nuts, corn. This recipe looks interesting and I’ll definitely try it. I don’t have sorghum and arrowroot flour though. All I have right now are Bob’s Red Mill millet and tapioca flours. Can i use those just those two for the 3 cups of flour required?

    View Comment
    • Hi Joyce! So you only have GF millet and tapioca flour… it might work. Please note that I personally haven’t tried it. Do you have the rest of the ingredients? If you do the psyllium husk will help to bind the ingredients together for sure. And the GF baking powder will also help to lighten the bread a bit being that it’s a yeast-free recipe. If you do decide to try it, please let us know how it turns out.

      View Comment
      • Hi Chantal. It was great! It rose perfectly on my loaf pan. It was not dry or crumbly at all and it sliced pretty well. I wish I could show you a picture! I’m so happy I finally have an alternative to regular bread. 😊

        It worked well with just millet and tapioca flour. I’ll try it with buckwheat flour next time. I also made other substitutions: soy milk instead of hemp milk; ground psyllium husk instead of whole.

        I only made half of the recipe since I did not want too many ingredients to go to waste in case it did not turn out well. Well, I should have made the whole recipe after all. I’ll make it again this weekend. It goes well with macadamia butter, the only nut butter I’m allowed to eat.

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  22. I just bought all the ingredients to make this today but totally forgot that my daughter is sensitive to oats. What can I use instead of oat flour? I have all the other flours listed. Maybe combine the others to total 1 cup? Or would more of one or another work best? I don’t have any other types of flour than the ones listed in recipe.

    I am following low fodmap and am sensitive to eggs and white rice. My daughter is senaitive to oats and we both are to yeast. Thanks in advance.

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    • Hi Mallory! You could try subbing the oat flour with light buckwheat flour, almond meal/flour, or a little bit more of both the brown rice flour (1/4 cup) and sorghum flour (1/4 cup) with some light buckwheat flour or millet flour (1/2 cup). Let me know what you do try, and how it turns out!

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  23. We’ve made it twice and love it. We used to pour creamed mushrooms and salmon over, wow yummy.
    Please tell me if it’s ok to double the recipe or even more than double, how well does it work?
    thank you
    Large family

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    • Hi Laura! Thank you so much for your lovely comment and rating! I was planning on baking some of this bread this week. I can’t say that I’ve tried doubling or tripling the dough mixture. Would you separate the batter into 2-3 loaves or try to bake a larger loaf? I feel that it would be safe to double or triple the recipe but to ensure that it bakes properly bake smaller loaves as opposed to one larger loaf. If you have a scale, it might be easier to do by weighing the ingredients. I will be updating the post asap with the weight in grams for each ingredient. Give me a few days 😉

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  24. Thank you for creating this recipe and for all your effort to explain and teach the readers. Can you please suggest a replacement for the oat flour (that we cannot eat)? I tried the recipe with more sorghum and some chickpea, but it came out wrong. I could do buckwheat or something else? Thank you again. PS. I’m also excited about trying the sourdough starter! Elizabeth K

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  25. Oh, wait! I see this question just above! Sorry!

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  26. What is the substitute for arrowroot flour, in this recipe as , I don’t have it .
    I have arrow root starch is that the same. Thanks

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  27. Thanks for answering right away, it made me feel that someone is listening.

    I tried this but it came out dense, compacted. Plus the taste is strong , an gritty a bit. What did I do wrong?

    I have severe Candida problems. That’s why no least. But was wondering if you know if sourdough starter would be all right.

    Making sour raisins (fermentation) that is very easy compared to sourdough starter.
    Could I substitute raisin fermentation instead of sourdough starter.

    Well will wait for your answer. Bye for now.

    Jacqueline

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    • Hi Jacqueline! The brand of ingredients you use can definitely affect the outcome of one’s bread. Some sorghum flour can be different than others. Did you modify any of the ingredients? Did you use homemade hemp milk? Or a different kind of plant milk? I love hemp milk but for anyone that’s never had it before, one could detect a bitter flavour but not always. As for your yeast question, some would say that you should avoid all yeast and even any flour when experiencing candida flares. Do you consult a medical professional with your health concerns? Perhaps you could ask them what they think as they would know your condition better. If you want to experiment with homemade wild yeast whether a GF sourdough starter or raisin water, I feel that both would work well in any GF vegan bread recipe. If you do decide that you want to try a loaf with wild yeast, let me know which one then I can guide you in the right direction.

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  28. Thank you Chantal for sharing with us your video and this really cool recipe 🙂
    I did try with the ingredients I had on hands and I wanted to share.
    I substituted the hemp milk with half almonds milk and half oatmilk
    I substituted the flour (oat, brown rice, sorghum, arrowroot starch) by equal quantity of gluten-free flour all-purpose mix.
    Texture is perfect !
    I really look forward to try with exact ingredients you propose.

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  29. Thank you! This bread was really easy to make. I recently found out I’m allergic to wheat, eggs, dairy, almond, soy, yeast, corn, cacao and a few other things. It has been quite the ride figuring out what I can eat. It is 100% worth it however! I look forward to trying other recipes on this website.

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    • Hi Rebecca! Sorry to hear about all your food allergies! I am, on the other hand, happy that you found this recipe, tried it and that it worked out for you! Thank you for your comment and rating. I really appreciate it!

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  30. I am grateful for this recipe and how incredibly easy and fluffy it came out. My only question is, I first made it with the ingredients as you stated except I subbed my own homemade almond milk. The bread tasted bitter so I thought it might be the sorghum. I did the recipe again and subbed the sorghum for millet flour. It was still bitter but not as much. I tasted all the flowers separately to see if one tasted better to me but I just can’t figure out where this bitter taste is coming from. Any suggestions? Also are use Davis baking powder that I have been using for 40 years with no issues.

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    • Hi! Initially, I was going to suggest that hemp milk can taste bitter to some, but you used homemade almond milk. Almond milk is usually not bitter. My second guess would be that sorghum or millet could create a bitter flavour, all depending on the brand of flour you used. Have you baked with millet or sorghum flour before? If you smell the sorghum or millet, do they smell fresh? Some GF flours such as amaranth can definitely taste better in baked recipes if toasted first in a pan, then you add it to the mixture. The baking powder you added, is it GF? What are the ingredients? Depending on the brand, perhaps you need less? If, let’s say the BP you used includes more baking soda, it could alter the bread’s flavour to taste a bit off.

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      • Henrietta Morgenstein

        The first time I made the bread are used sorghum and it was bitter. The second time I made the bread I subbed millet for the sorghum. I smelled and tasted all my flours and none of them taste bitter. I’m wondering if I should use more coconut sugar or maple syrup instead. My baking powder. He is on the gluten-free list and has corn starch, sodium bicarbonate, aluminum, sulfate, monocalcium phosphate. I’ve been using this brand for probably 40 years. I have can using the same brands of flour and products such as arrowroot flour for quite some time so I’m not sure where to go from here

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      • Sorry so the brand is Davis baking powder double action. I’ve always use the amount that has been suggested in a recipe. I love how quick and easy this bread is so I really really want to solve the Bitter issue.

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        • Did you say that you did reduce the amount of baking powder you included? My brand of baking powder is GF, corn-free and aluminum-free which is why some recipes need more, sometimes up to 2 tablespoons. It’s very possible that the brand of BP you like using reacts differently in large amounts. Perhaps the ratio of baking soda is higher in yours. Consider reducing the amount to 2 teaspoons to see if that helps the flavor and hopefully reduces the odd bitter taste. Let me know if it works.

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  31. Hi there! Is there a rice-free substitute for brown rice flour? Such as more oat, more sorghum, cassava, coconut, etc?
    Thanks so much!

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    • Hi Dina! If you can’t consume any rice flour I feel that increasing the oat flour and sorghum flour should work just fine. To do so you would replace the 90g with a combo of both oat and sorghum flour. If you wanted to introduce a different flour, almond meal (if you’re not allergic) or even tiger nut flour (not an actual nut) would work well in combination with the other ingredients. Also, keep in mind that GF baking powder is different than regular baking powder, if you’re not sure please start with 1 tablespoon as 2 might be too much if you’re using a regular brand.

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  32. Tanti Susilawati

    Hi Chantal,
    Thanks for the recipe! I tried it with almond milk and it turned out great, only a bit bitter. I wonder if the bitterness could have been caused by the psyllium husk?

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    • Hi! Thank you for your comment and rating. That’s an interesting question! Often hemp milk can taste a little bitter to some that are not used to drinking it or using it baked goods, but you used almond milk. I can’t say that psyllium husk has much of a taste. Open your container/bag of psyllium husk and smell it to ensure it’s not rancid or anything. Even GF flour can go bad if not used regularly.

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  33. This recipe looks great. Do you know the nutrition values?
    Have a type 2 diabetic in the house.
    Thank you!

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    • Hi Dee! I don’t know the exact nutrition values for this bread recipe. There are many online tools that could help us find out. Although, reducing starches and using seed flour or almond meal/flour (if you’re not allergic) in this recipe in place of some of the GF flours could help reduce the overall glycemic index of the recipe. You can leave out the 1 tablespoon of sugar in the recipe. If you would like more guidance, please let me know.

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  34. Love it! How do I find out the nutritional facts? I’m trying to enter it in my diet tracker

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ALLERGEN NOTE

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.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.