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.
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)***
Seeds (flax, hemp, sunflower, pumpkin, sesame, poppy), oats, dried herbs
- Preheat oven to 450 degrees F.
- 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.
- In a small bowl, combine 1 tablespoon of fresh lemon juice with 1 cup of hemp milk, set aside.
- Place sifter over a large glass bowl. Sift and combine all dry ingredients: flours, baking powder, psyllium husk, coconut palm sugar, sea salt.
- Remove the sifter and mix the dry ingredients well.
- Add soured milk to the dry ingredient bowl and mix in a little.
- Add water, start with 1/2 cup (up to 3/4 cup***), and mix well until all the liquid is absorbed.
- Let the dough rest for 5 minutes.
- Divide dough between 2 parchment-lined mini loaf pans (5 x 2 inches) and gently spread evenly. Top with seeds of choice (optional).
- Bake mini loaves in preheated oven for 35 minutes until golden and crusty on the edges.
- Let mini loaves cool for 5 to 10 minutes before removing them from pans.
- Then cool on a wire rack. Slice and enjoy with your favourite spreads!
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.
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