Easy As Cookies

  • Recipes
  • About
menu icon
go to homepage
  • Recipes
  • About
subscribe
search icon
Homepage link
  • Recipes
  • About
×
Home » Recipes » Recipes

Gluten-Free Vegan Bread

Published: May 14, 2014 · Modified: Mar 20, 2025 by Leona Konkel · This post may contain affiliate links · This blog generates income via ads

Sharing is caring!

  • Share
  • Tweet
  • Email
↓ Jump to Recipe

For Bread Week 20, I decided to try out this Gluten-Free Vegan Bread recipe from Fork and Beans. I wanted to have something that I could have as toast for breakfast this week. Overall I've liked the recipes from Fork and Beans that I've tried, so I decided to give this bread a try, and I'm really glad that I did. It was hearty and satisfying.

I accidentally added 1 teaspoon of baking soda, which I think resulted in the super-rapid rise of my bread dough in 15 minutes. I was afraid my dough would spill over, but fortunately it didn't. The bread shrank a little in the center early on, leaving a flat-top loaf. I baked it for the full hour; I contemplated removing it early as it looked done, but I'm glad I didn't as it was still plenty moist inside.

The bread was pretty good overall. The bread held together well. The flavor was dark and earthy, thanks to the buckwheat flour. The texture was still not what I expected out of a yeasted bread. This bread reminded me of a quick bread in texture, but was denser and sturdier than recent quick breads I've made like banana bread.  I didn't get the light, airy texture that I expected from the original recipe, but I was still pleased with the result. I ground my own millet and oat flours, and may not have ground them finely enough as the bread seemed to still have a little whole grain. I liked the crust, which crisped up. The bread made for good toast and a good PB&J.

Overall, I was happy with this bread. It was a gluten-free bread that wasn't dry or crumbly, held together, and tasted good. I'd try this bread again.

 

📖 Recipe

gluten-free vegan bread
Print Recipe Pin Recipe Save Saved!

Gluten-Free Vegan Bread

Servings: 1 loaf
Author: Leona Konkel

Ingredients

  • 2 ¼ teaspoons dry active yeast
  • 1 cup warm non-dairy milk (between 100-110F)
  • 2 teaspoons granulated sugar
  • 1 cup warm water (between 100-110F)
  • 5 tablespoons ground chia seeds
  • 3 tablespoons vegetable oil
  • 2 teaspoons vinegar
  • 1 ¼ cup oat flour/finely ground oats
  • ¾ cup millet flour/finely ground millet
  • ½ cup tapioca starch
  • ½ cup arrowroot powder
  • ¼ cup buckwheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Instructions

  • Combine yeast, sugar, and milk. Stir to combine, then let rest for 10 minutes to let the yeast froth up. Add chia seeds, water, oil, and vinegar. Stir well, then let rest another 2 minutes to let chia seeds absorb the liquid.
  • Combine dry ingredients in a large mixing bowl. Add wet ingredients and stir well to combine. Scrape dough into a greased, parchment-lined 8x4 inch loaf pan. Spread dough out to sides. Cover and let rise for 15-45 minutes, until dough rises ¾ inch above the top of the pan.
  • Bake at 350F for 1 hour. Let rest for 10 minutes, then remove from pan. Let bread cool completely before cutting.

More Recipes

  • An unsliced pepperoni pizza in a pizza pan.
    Easy, No-Knead Pizza Dough
  • a square of tiramisu on a plate, seen from the side so you can see the layers.
    Chocolate Espresso Tiramisu
  • A slab of focaccia, seen close up along the cut side.
    Focaccia
  • chocolate peanut butter bites on a white cloth, with rolled oats strewn across, with a metal cookie scoop at the side
    Chocolate Peanut Butter Bites

Sharing is caring!

  • Share
  • Tweet
  • Email

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Leona Konkel, November 2020

Hi, I'm Leona!

I love homemade sweets and baked goods, using real ingredients, not mixes. I also share easy-to-make meals - so that I can spend the rest of my time baking, not making dinner.

About Me

Popular

  • sesame brittle in a tin
    Homemade Sesame Brittle
  • A slice of coconut cream pie with whipped cream on top.
    Coconut Cream Pie
  • a gooey butter cookie's texture, close up
    Gooey Butter Cookies (from scratch!)
  • slice of brownie cheesecake, with a bite on a fork
    Brownie Cheesecake

Summer-Ready Recipes

  • Iced coffee from cold brew coffee concentrate, in a glass with an ice cube and a straw.
    Cold-Brew Iced Coffee Concentrate
  • slices of grilled winter squash, on a plate outside
    Easy Grilled Winter Squash
  • two margaritas outside - square image
    Classic Margarita
  • A grilled sirloin steak on a bed of salad greens topped with cashews.
    Steak Salad with Lime and Cashews

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2010-2025 Leona Konkel and Easy As Cookies (easyascookies.com).  

Unauthorized use and/or duplication of this material without express and written permission from this website’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Leona Konkel and Easy As Cookies (easyascookies.com) with appropriate and specific direction to the original content.