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The Best Homemade Gluten-Free Vegan Bread
Soft, high-fiber, and free from gluten, eggs, and dairy — this healthy gluten-free vegan bread is the everyday loaf you will make on repeat.
Clean Ingredients, Real Bread Texture
Most gluten-free breads compromise somewhere — either the texture is gummy, or the ingredient list is full of things you cannot pronounce, or it falls apart at the first slice. This recipe solves all three problems.
It is made from whole food ingredients, has a legitimately good texture, and holds together for real sandwiches. The fiber from brown rice flour and psyllium husk also makes it genuinely filling.
Ingredients
- 1 cup brown rice flour
- ½ cup tapioca starch
- ¼ cup certified GF oat flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 180°C. Grease a loaf pan.
- Mix dry ingredients in a large bowl.
- Mix wet ingredients separately, then combine with dry.
- Transfer to loaf pan, smooth top.
- Bake 55–65 minutes until golden.
- Cool completely before slicing.
Nutritional Benefits
Brown rice flour provides whole grain fiber and B vitamins. Psyllium husk adds soluble fiber that supports digestive health and helps stabilize blood sugar. This loaf has significantly more fiber than standard white gluten-free bread.
Frequently Asked Questions
Is this suitable for people with celiac disease?
Yes, with caveats. All ingredients are naturally gluten-free but cross-contamination is a risk in production. Use certified gluten-free oat flour and double-check all labels if you have celiac disease.
Can I add seeds or nuts?
Yes — sunflower seeds, pumpkin seeds, sesame, or chopped walnuts all work well folded into the dough. Add 2–3 tablespoons without changing anything else. Press extra seeds on top before baking for a beautiful crust.