Gluten Free Vegan “White” Sandwich Bread
Updated: Nov 1, 2019
This recipe uses the Tangzhong, Yukone or scalded flour method. This method pre-gelatinizes the starches in the flour. The resulting dough needs less water than when baking regular gluten free bread. Because of this you can easily manipulate the dough using more complicated techniques e.g. braiding
If you prefer to skip the Tangzhong method, add 1/4 of flour and 1 cup of water (or coconut milk) to the recipe. Adjust the liquid amount if necessary, the dough should be fairly sticky, closer to a thick muffin batter.
Tangzhong or Yukone Starter
¼ cup of bread flour mix*
½ cup coconut milk
¾ cup water
2¼ cups bread flour mix*
1¼ tsp xanthan gum (omit if in your flour blend)
2 tsp brown sugar (omit if in your flour blend)
1 tbsp baking powder
2½ tsp instant yeast
1 tsp salt (omit if in your flour blend)
¼ cup vegetable oil (I use coconut)
2 tbsp vegan butter or margarine (softened)
½ cup aquafaba (or coconut milk) see here
tangzhong or yukone starter
¼ cup water
1 tbsp vinegar
*If you are using a pre-mixed blend, choose a bread flour mix instead of a 1 to 1 mix. Bread flour is higher in protein. To make your own blend, use a light flour (e.g. brown rice), a high protein flour (e.g. oats, millet, almond), and starches (for me that would be tapioca and potato starch, not potato flour). Make your blend using this formula as a guide, you can always adjust to your liking:
65% light flour
15% high protein flour
Tangzhong or Yukone Starter
Combine the flour, milk and water, mixing until there are no lumps. I use my immersion blender to do this. In a skillet cook the mix over medium heat until it thickens. Whisk often, the mix will soon form a gelatinous slurry. As you stir the mix you will notice that it is somewhat sticky and pulls away as one mass from the skillet. Remove from the heat and allow to cool.
Making the Bread
Place all of the dry ingredients in a mixing bowl. Mix well and set aside.
Make a well in the center of the dry ingredients. With the exception of vinegar, add all of the wet ingredients and the cooled tangzhong starter. Knead or mix until thoroughly combined. The dough should feel soft, almost springy to the touch and only slightly sticky (regular GF bread dough needs more liquid).
Cover the mixing bowl and allow the dough to rest in a cool place for at least an hour. This will further hydrate the starches in the dough, resulting in a softer bread with a more developed flavor. You could also place the dough in the refrigerator to slow rise overnight.
When ready, grease or line a medium sized baking tin and set aside. A baking tin with tall (deep) side walls works best.
Add the vinegar to the dough and knead or mix until combined.
Spoon dough into the prepared baking tin, you do not have to knead the dough until smooth. An imperfect dough is better at creating larger pockets as the dough rises. Smooth the top (if desired) and cover the tin with lightly greased cling wrap. Allow to rise for 60 minutes or more. This dough is sturdier than regular gf bread dough and therefore there is less chance of the dough collapsing in the oven from over proofing.
Toward the end of the rise preheat oven to 275°F. When the oven is ready, bake bread for 60 minutes. At the end of the 60 minutes, take the bread out of the tin, put it back in the oven and bake for another 15 minutes. Bread is done when it makes a hollow sound once tapped.
Place the loaf on it's side onto a cooling rack. Cut only when completely cooled. Wrap the rest of the loaf tightly to maintain freshness for as long as possible, keep refrigerated. Bread is best sliced, wrapped and stored in the freezer if it will not be used within three days.
The dough is great to work with, it is not as tacky to the touch as regular gf bread dough and it feels more elastic. For a challenge you can fold and roll the dough into a cylindrical shape or try your hand at braiding the dough. Have fun with it!
You can shape the dough by folding or braiding for example