Fluffy, delicious and easy gluten-free sandwich bread that’s simple to make and vegan too! Eat it toasted with mixed berry chia seed jam for the best way to start you day. Or make avocado toast, or sandwiches! Anyway you eat it, this bread is still great.
The art of waiting
I’ve never been good at waiting. It’s something I’ve been trying to work on these days, and to be brutally honest, waiting isn’t easy.
I was born and bred in a city whose efficiency is world renowned, and where everything is expected to be done quick and fast. Naturally, I like it when things move and progress is taking place. Maybe it’s part of my DNA, or simply because of the culture I’ve been brought up in.
What I find hard to do is to slow down and take a deep breath and just try to soak in the present, without worrying about the future or brooding about the past.
This whole waiting in the moment sometimes throws me off guard and makes me feel like a bunch of nerves, but I understand that anxiety and impatience will not get me any further; they will just make the present more difficult.
So you see, I’m also working on being more patient and learning to stay calm when there doesn’t seem to be progress, because I know that eventually things will fall into their place naturally.
Baking bread requires patience
If you’ve every made your own bread at home before, you’ll understand what I mean. You know, making bread requires plenty of patience and leaving the dough to rise and letting the yeast do its job.
The first few times I baked homemade bread, I’d peek every so often at the dough under the kitchen towel, wondering why it still hadn’t risen. My anxiety would get the better of me, my brows furrowed in frustration as I checked the dough for the 10th time in 20 minutes.
The thing is, bread dough takes a pretty long time in rising, but if you wait patiently, you’ll be rewarded with the results – fluffy dough with air pockets formed in the waiting; to eventually give you delicious homemade bread.
These days, I still feel the impatience and anxiety creeping up on me when I bake a loaf of homemade bread, because waiting still isn’t my strong point. But what I’ve learnt in the past few months of testing out gluten-free vegan bread recipes, is this: that patience can be trained, anxiety can be tamed, and waiting is an art that can be developed.
It might take a longer time than I’d like, but when you’re making your tenth loaf of bread in two months, you get better at this thing called waiting. You also get better at making bread.
Recipe testing can be tiring sometimes, and in the worst case scenario, you end up having to throw away the final dish after spending two hours working on the recipe.
I’ve done that a few times already, and with baking bread, it can get immensely frustrating to throw away a loaf after all the waiting involved in bread baking.
Super easy gluten-free sandwich bread!
Today, I’ve finally found an easy gluten-free sandwich bread recipe that’s amazingly good and vegan too, and I can’t wait to share it with you. Most gluten-free and vegan breads either turn out really gummy or too dry, from my experience.
This loaf’s a keeper though. It’s a recipe that’s adapted from the Artisanal Gluten-free Cooking cookbook that my friend Marina sent me for my birthday last November, and I’m so so happy that we’ve finally reached a loaf of bread that’s fluffy, tastes good and is so simple to make!
Here’s how you can make your own gluten-free and vegan sandwich bread today.
Start off by combining the warm water, sugar and yeast in a small bowl. Mix well and then let the yeast mixture sit for 5 minutes in a warm, draft-free place until the yeast mixture is foamy.
In a large mixing bowl, combine the brown rice flour, sorghum flour, corn starch, tapioca starch, xantham gum and salt, and mix well. Pour the yeast mixture and vegetable oil into the bowl with the dry ingredients and stir well with a wooden spoon until you get a homogeneous dough.
The dough will be wet and sticky, not like normal wheat dough, but this is precisely what you are looking for. In fact, the dough will actually resemble cake batter in its consistency.
Grease a loaf pan and then transfer the dough to the pan, using the back of a wet spoon to smooth out the dough. Place the pan in a warm, draft-free location (tip: I placed my pan in the closed oven with the oven switched off) and let the dough rise for the next one hour until it has doubled.
In the last 15 minutes of rising, pre-heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). If you’ve got your dough rising in the oven, remove the pan from the oven as the oven pre-heats. Once the oven has reached the right temperature, place the pan on the middle rack of the oven and bake the dough for 40 minutes until it is golden and the loaf sounds hollow when tapped. Allow the loaf to cool in the pan for 10 minutes before removing and placing it on a wire rack to cool for at least 30 minutes before slicing into it.
I love eating this bread with my mixed berry chia seed jam or even spreading it with chopped garlic and parsley and then toasting it to make garlic bread. Whichever way you eat this bread, you’re definitely going to love it!
Now go make a loaf and tell me in the comments what you think of it!
If you enjoyed this recipe, you’ll love these other bread recipes:
- 10 Easy Gluten-Free Bread Recipes to Make on Repeat
- Easy Gluten-Free No Knead Bread (Dairy-Free)
- Rosemary Focaccia Bread (Gluten-Free, Vegan)
- Easy Gluten-Free Pizza Crust (No-Rise, Dairy-Free)
- Easy Gluten-Free Naan Bread (No-Yeast, Dairy-Free)
- Gluten-Free Honey Oat Quick Bread
- Gluten-Free Flaxseed Coconut Bread
- Gluten-Free Vegan Pumpkin Bread
- Gluten-Free Bread Rolls (Vegan)
- Gluten-Free Rosemary Cornbread
- Grain-Free Rosemary Almond Bread
- Grain-Free Coconut Cashew Bread
- Grain-Free Multi-Seed Bread
- Grain-Free Bagels
Easy Gluten-free Sandwich Bread (Vegan)
- Total Time: 1 hour 50 mins
- Yield: 1 loaf 1x
Description
Fluffy, delicious sandwich bread that’s easy to make, but best of all, gluten-free and vegan too! Eat it toasted with mixed berry chia seed jam for the best way to start you day. Or make avocado toast, or sandwiches! Anyway you eat it, this bread is still great!
Ingredients
- 1 3/4 cups warm water
- 2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 4 tablespoons vegetable oil
- 1 1/4 cups brown rice flour
- 3/4 cup sorghum flour
- 2/3 cup cornstarch
- 1/3 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons salt
Instructions
- Combine the warm water, sugar and yeast in a small bowl. Mix well and let the mixture sit for 5 minutes in a warm, draft-free place until it becomes foamy. (If the yeast mixture doesn’t become foamy, it means that the yeast has probably expired. Throw the mixture away and use a new batch of yeast).
- In a large mixing bowl, combine the brown rice flour, sorghum flour, corn starch, tapioca starch, xanthan gum and salt together. Mix well.
- Pour the yeast mixture and vegetable oil into the bowl with the dry ingredients and stir with a wooden spoon until you get a homogeneous dough. The dough will be wet, not like normal wheat dough, but this is what you’re looking for.
- Grease a 9 x 5″ loaf pan and transfer the dough to the pan, using the back of a wet spoon to smooth out the dough.
- Place the pan in a warm, draft-free place (I placed my dough in the closed oven with the oven switched off) and let the dough rise over the next 1 hour (it should have doubled by then).
- In the last 15 minutes of rising, remove the pan from the oven and pre-heat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Bake dough for 40 minutes until golden and the loaf sounds hollow when tapped.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack and cooling for at least 30 minutes before slicing into it.
Notes
Accompany this bread with my delicious mixed berry chia seed jam
Adapted from: Artisanal Gluten-free Cooking
- Prep Time: 1 hour 10 mins
- Cook Time: 40 mins
- Category: Bread
- Cuisine: Gluten-free, Vegan
This is the first recipe that actually gave me edible bread. Its not as tall as I would like but it is bread and its delicious! Not to mention very easy to make.
★★★★
So happy to hear that Lyn! If you would like a taller loaf, you can try using a narrower loaf pan so the bread rises more π Thanks for your lovely feedback, and I hope to see you around the blog again sometime soon!
xx,
Felicia
Hi Felicia, I was delighted to find and try out your recipe for gluten-free, vegan bread. It is the best I’bve tried yet. Have made three loaves. It rose beautifully. But then when I baked it, it fell one more than the other two, which look a lot like your pictures here. How can I stop it from falling?
Sheila
[email protected]
★★★★
Hi Sheila, it could be that the dough is too wet, or that the dough rose too much before being baked (which may cause it to collapse after being baked). So definitely I would say you can try to reduce the amount of liquid by 1/4 cup, and then once the bread dough has risen to the height of the loaf pan, bake it straight away. Hope this helps!!
Followed this recipe exactly two times. Bread hardly rose at all. Yeast was good, lots of foam. Will try again since it tastes really good.
Hi Susan! Sorry to hear that the bread didn’t rise at all – considering that the yeast works! Let’s see: did you let the bread dough rise in a warm and draft-free place? If the temperature is too cold it might not rise. I usually place it in the microwave (switched off) where it’s away from any breeze etc. Or you can just place a kitchen towel over the pan. Secondly, you can try to add an additional 1/4 cup of water to the dough if you find it too thick and dry. This was help it rise more (especially if you’re in a place with low humidity).
Hope this helps dear!
P.S. Alternatively, if you are not vegan, you can try my Sorghum bread recipe (https://www.dishbydish.net/soft-fluffy-sorghum-bread/). It always turns out soft and fluffy and rises beautifully. If you are vegan, you can try swapping out the eggs in this recipe with aquafaba or an egg-replacer.
Hi! Can the sorghum flour be replaced by buckwheat flour? I haven’t seen it in stores here but buckwheat’s much easier to come by
Hi Natasha! I believe you could replace it with equal amounts of brown rice flour too! You could also replace it with buckwheat, but bear in mind that buckwheat will make the bread a little browner and denser!
hi Felicia!
just started my bread making journey, and a lot of the ingredients are very new to me. what can i replace sorghum flour with? also, is it possible to use instant yeast?
Hi Ally! welcome to the bread baking journey (it’s a one-way round cos once you start it’s hard to turn back!). If you don’t have sorghum flour, you could use brown rice flour to replace it in equal amounts since it’s very similar in texture!. Hope it goes well and that you enjoy it dear! Would love to hear how it goes in the end π
Oh. My. Word. I want to hug you! My son has multiple food allergies, including wheat and eggs. For over two years I have been searching for a lot recipe and looked good and tasted good. I had just about given up hope when I tried yours. It’s amazing! The crust gets brown and crunchy, it rises well, it tastes great! Know that you have made a momma and her little boy very happy.
★★★★★
Hi Alison you don’t know how happy your comment made me!! Am so glad that the recipe works for you and that your boy can finally enjoy bread again! π Sending plenty of love to you both!! And hope you see you around this blog again soon! π
Hi Felicia,
I made this recipe yesterday and my 7yo agreed that this is the best gluten free bread I’ve made so far. Thanks! I took the easy way and just dumped everything in the bread maker since it is so hot here in Singapore and bread maker is just a cooler option! Will try this again perhaps in rolls and report back.
Hi Kelly! So cool to meet another singaporean through the blog! Didn’t realize that there were many Singaporeans on a gluten-free diet. Is your 7yo Celiac or gluten-intolerant? So happy to hear he thinks it’s the best GF bread (kids are brutally honest so his opinion and yours makes me so happy!) And yes, too hot in singapore to switch on the oven LOL. I’ve never owned a bread maker, but definitely sounds like a more convenient option! Yes please try them in rolls and let me know how they go! Where whould you cook them in? In a muffin pan?
Hi Felicia,
My son has wheat and gluten allergy which aggravates his eczema. Apparently there is a community going for gluten free in Singapore these days!
Made the bread again today as rolls. I baked it in a normal rectangular pan. Works well n happy with it. Yeah this is a keeper!
★★★★★
Hi Kelly! Ah i see, yes gluten can severely aggravate eczema, as can dairy I believe. Does your son consume dairy? If he does, maybe can monitor whether cheese/milk and the likes makes his eczema flare up. And, yay to the rolls! So did you just divide the rolls into balls and place them in the pan? Never tried it that way but I should!
I also like that quote, Grace. I printed off your recipe and want to try it.
Hi Kathy, so glad you like that quote. Really hope you’ll enjoy this easy sandwich bread recipe. Let me know how it goes when you get down to baking it – would love to hear your feedback! Warmly, Felicia
Hi Felicia,
I really love your comment: patience can be trained, anxiety can be tamed, and waiting is an art that can be developed. I gave this a little thought and realised how profound it is . Indeed, our whole life is a learaning process. Bless your heart π
Love,
Mum
Bless you too mummy π Love you lots.