You Can Make Gluten Free Bread!
Updated: Nov 1, 2019
Gluten Free Vegan Sandwich Bread
3/4 cup warm water (105-115 °F)
1 tsp brown sugar
2 tsp active dry yeast*
1 tbsp flax meal*
1 tbsp egg replacer*
2 tbsp vegetable oil (I use coconut)
1⁄2 tbsp vinegar
1 cup brown rice flour*
1⁄4 cup oat flour*
1⁄4 cup potato starch*
1 tsp xanthan gum*
2 tsp baking powder *
1/2 tsp sea salt*
* refers to a Bob's Red Mill Product
Grease or line a small baking tin. A baking tin with tall (deep) side walls works best.
Dissolve the sugar and yeast in the water. Set aside and allow the mixture to become frothy as the
Place the flours, starch, xantham gum, baking powder and salt in a mixing bowl. Mix well and set
Once the yeast mixture has risen in volume add the flax meal, oil and egg replacer to the wet mixture.
Mix until the flax and egg replacer is fully incorporated then allow to sit for 5 minutes until gummy.
Make a well in the centre of the dry ingredients. Add the yeast mixture and the vinegar, kneading until
thoroughly combined and the colour is even throughout. The dough should be wet and sticky but
Spoon dough into the prepared baking tin, smooth top and cover bread with lightly greased cling wrap.
Allow to rise 30 - 45 mins or until the dough just crosses the rim of the baking tin. Do not be tempted to
let the dough rise further, it can collapse in the oven.
Toward the end of the rise preheat oven to 350°F. When oven is ready, bake bread for 35-40 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.
Note: An electric mixer (stand or hand held) can be used instead of kneading by hand