Gluten Free Vegan “White” Sandwich Bread

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. Read more about this method here

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.

As a general rule I prefer to use psyllium husk powder in bread instead of xanthan gum, it builds a superior fiber network which means the bread is more likely to hold it's shape as it bakes.

If you are having problems with this recipe or any other bread recipe check out my "Troubleshooting Guide For Baking Gluten Free Bread"

White Sandwich Bread

Gluten Free Vegan “White” Sandwich Bread Recipe

Tangzhong or Yukone Starter

¼ cup of bread flour mix*

½ cup coconut milk

¾ cup water

Bread

2¼ cups bread flour mix*

1¼ tsp xanthan gum (omit if in your flour blend)

OR

1 tbsp psyllium husk powder

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 (for more info on building your own flour blend read this Post 1 and Post 2):

65% light flour

15% high protein flour

20% starches

Directions

Tangzhong Starter, Yukone or Scalded 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 - 20 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

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

Gluten Free and Vegan Baguette

I've been working on this recipe for some time, trying to replicate a traditional baguette. According to the experts a baguette should have a chewy interior riddled with holes, and a crisp, golden-brown crust. Another expert (Eric Kayser, see note below*) said, "you need to smell the baguette. You put it in front of your nose . . . and you see if you can find 200 different flavors . . . more than wine." Further to that a regular baguette is "supposed" to weigh approximately 250 grams and is 65 cm long when baked. Finally there is a proper way to score the bread, apparently many of us get it wrong. Whew talk about a tall order! I spent way too much time trying to match those exact specifications. In the end I decided to go with this recipe not because I've nailed it exactly as the experts prescribe (it is after all a gluten free and vegan baguette), but because it's an excellent start and the recipe turns out a good loaf every time I make it.

This baguette is crisp or crusty as it should be, creating steam in the oven as the recipe states is the key to that lovely crunch. The flavor of the bread and texture of the crumb is great too! The "holes" in the crumb are evenly distributed but not large as in a traditional baguette. It is possible to create large holes by increasing the hydration and perhaps by employing a sourdough method. However increasing the hydration means that the dough will be more difficult to handle and shape, prone to collapsing thereby creating a dense loaf.

My recipe calls for resting the dough, which definitely improves the texture and flavour of the finished loaf. Though I suggested 2 1/4 tsp of yeast you could use less, that way the bread will take longer to rise, which will allow it to develop even more flavour. This principle of resting the dough (and a long fermentation time) is actually used by traditional French and artisan bakers when making their baguettes. It is not uncommon for this process to take days!

All I can say now is give it a go. The experts are correct when they say it takes patience, dedication, and practice to master the art of making a baguette.

*Find Eric Kayser's quote here

If you are having problems with this recipe or any other bread recipe check out my "Troubleshooting Guide For Baking Gluten Free Bread"

Gluten Free and Vegan Baguette

Gluten free and Vegan Baguette Recipe

This recipe creates three medium‑sized baguettes with a tender, airy interior and a crisp, nicely browned exterior.

Ingredients

Dry Ingredients

• Almond Flour (blanched, lump‑free): ¾ cup (72 g)

• Brown Rice Flour: ¾ cup (105 g)

• Oat Flour: ¾ cup (69 g)

• Tapioca Starch: ¼ cup (28 g)

• Binder:

  • Option A: Psyllium Husk Powder – 1 tablespoon (11 g)

  • Option B: Xanthan Gum – 1¼ teaspoons (3 g)

• Sea Salt: ¼ teaspoon

• Brown Sugar: 2 teaspoons (10 g)

• Instant Yeast: Total 2¼ teaspoons (7 g), divided into an initial ½ teaspoon (≈2 g) and remaining 1¾ teaspoons (≈5 g) to be added later

• Baking Powder: 2 teaspoons

  
  

Wet Ingredients

• Warm Water: 1¼ cups (284 g) at 105–115°F (40–46°C). Use more or less water as needed. See notes

• Coconut Oil: 2 tablespoons (28 g), melted

• Vinegar: ½ tablespoon (apple cider vinegar recommended)

For Dusting

• Brown Rice Flour (or another GF flour) for dusting the work surface and loaves

Optional Substitution: If you have a gluten‑free bread flour blend (about 2½ cups or 285 g) that doesn’t include the binder, use that in place of the four flours and starch; then add your binder (psyllium or xanthan) separately.

Instructions

Stage 1: Mixing & Initial Rest

1. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, brown rice flour, oat flour, tapioca starch, your chosen binder (psyllium or xanthan), salt, brown sugar, and ½ teaspoon of the instant yeast (≈2 g).

2. Combine Wet Ingredients: Make a well in the center and add 1 cup (227 g) of the warm water, coconut oil, and vinegar. Mix until just combined. The dough will be noticeably wet—like a “thick drop batter” that still holds together.

3. Adjust if Necessary:

   • If too dry: add water a tablespoon at a time.

   • If too runny: reserve some water to add later or fold in a little extra flour.

4. First Rise: Cover the bowl tightly with plastic wrap (or a lid) and let the dough rest for 1 hour in a cool, draft‑free area. Alternatively, let it rise overnight in the refrigerator for enhanced flavor

   .

Stage 2: Incorporating Remaining Leavening & Shaping

1. Add Remaining Leavening: After the initial rest, add the remaining 1¾ teaspoons yeast (≈5 g) and the 2 teaspoons baking powder. Gently mix or fold the dough with lightly oiled or floured hands until fully incorporated.

   Tip: The dough should be fairly easy to handle and not wet as regular gluten free bread dough. In fact it should feel very similar to regular bread dough (see the videos above).

2. Preparation for Shaping: Dust your work surface and hands with brown rice flour.

3. Equipment Check:

   • If you have a baguette pan or mold, prepare it now.

   • If not, you can shape free‑hand on a lightly oiled surface or create “baking sleeves” using perforated foil lined with parchment paper.

4. Shape the Baguettes: Divide the dough into three equal portions. Gently work each portion until smooth, then elongate into a “torpedo” or baguette shape by gently rolling and tucking. Transfer each shaped piece into your prepared baguette pan (or onto a floured baking sheet). Working with lightly oiled or flour dusted hands helps.

5. Second Rise: Cover the shaped loaves lightly (using a clean, oiled plastic wrap or towel) and allow them to rise for 30–45 minutes (until nearly doubled in size). Please note that since my dough rises fairly quickly, I do not cover it. I have found that allowing the top of the bread to form a "skin" is better for scoring.

   
   

Stage 3: Scoring and Baking

1. Preheat Oven & Prepare Steam:

   • About 10 minutes before baking, preheat your oven to 425°F (218°C).

   • Place an oven‑safe bowl or deep pan containing 2 cups of boiling water on the lower rack to generate steam.

2. Score the Loaves: Lightly dust the tops of the loaves. Using a sharp knife or baker’s lame, make several diagonal slashes along the length of each baguette.

3. Optional Foil Tent: If you are concerned about over browning, loosely cover the loaves with a foil tent during the first part of the bake. This optional step can be used if your oven tends to brown the tops too quickly. Remove or loosen the tent after the first 10 minutes to allow the crust to develop fully.

4. Bake – Two Stages:

   • First Stage: Place the loaves on the middle or upper rack and bake for 20 minutes with the water bath (and the foil tent, if using).

   • Second Stage: Remove the water bath (and foil tent, if still in place) and lower the oven temperature to 250°F (121°C). Continue baking for an additional 5–10 minutes until the crust is thick, nicely browned, and the internal temperature reaches about 205–210°F (96–99°C). If you are using a makeshift baking sleeve, take the baguette out of the baking dish to finish baking directly on the parchment paper.

5. Cooling: Remove the baguettes and transfer them onto a wire rack to cool completely.

6. Storage: For longer storage, slice and freeze in an airtight container; reheat in a 400°F (204°C) oven for 5–10 minutes when needed.

   
   

Notes

• Two Rises: The initial long rise (optionally overnight) promotes a slight fermented, yeasty flavor. The second rise after shaping supports structure without overworking the dough.

• Steam Baking and Foil Tent: The water bath is critical for achieving a crisp crust. A foil tent is an optional addition to prevent over browning, particularly if your oven is aggressive or if you notice your tops darken too quickly.

• Flour Variations: Different brands absorb water differently. Add extra water or flour based on the dough’s feel.

• Binder Choices: Choose psyllium husk powder for a chewier result or xanthan gum for a lighter crumb.

My DIY Baguette Tin

Yeasted Chocolate Marble Bread

This is the best of both worlds. I love bread and I love chocolate. So chocolate bread? Yes please! This bread is very lightly sweet. It is not meant to be a sweet bread, just a chocolate flavored bread. Of course you can flavour the bread to your liking. I added chocolate chips because more chocolate is always better for me! Served with a nut butter this is even more indulgent. I would love for you to try it!

If you are having problems with this recipe or any other bread recipe check out my "Troubleshooting Guide For Baking Gluten Free Bread"

Yeasted Chocolate Marble Bread

Gluten Free Vegan Yeasted Chocolate Marble Bread Recipe

Ingredients

¾ cup almond flour

½ cup brown rice flour

½ cup oat flour

½ cup potato starch

¼ cup tapioca starch

¾ tbsp psyllium husk powder

OR

1 tsp xanthan gum

¼ cup coconut palm sugar (or brown sugar)

2½ tsp instant yeast

¾ tbsp baking powder

¼ tsp sea salt

½ cup warm coconut milk (105-115°F)

¼ cup of aquafaba** (or more coconut milk)

½ cup warm water (105-115°F)***

1/3 cup vegetable oil (I use coconut)

1 tbsp vinegar

2-3 tbsp unsweetened dutch processed cocoa powder*

¼ cup chocolate chips (optional)

tapioca starch for smoothing and shaping the dough

*If you are using natural cocoa powder sub the baking powder with 1¼ tsp of baking soda

**Aquafaba is the brine from boiling chickpeas (channa) or the liquid in a can of chickpeas. Learn more

***Have the water ready if you need to add more liquid

Notes

You can sub the flour, starches and xanthan gum with an equivalent amount of a GF bread flour mix i.e. 2½ cups

Directions

Grease or line a medium sized baking tin

Place all of the dry ingredients (except the cocoa powder) in a bowl, mix well and set aside.

Make a well in the center of the dry ingredients and add the wet ingredients, kneading or mixing until thoroughly combined. The dough should be slightly sticky and shaggy but holding together. Add more coconut milk or water if needed

Prepare a floured surface to smooth and shape dough

Separate a portion of the dough, about 1/3, knead on the floured surface until smooth and set aside. Cover the dough while you continue working

To the remainder of the dough add the cocoa powder. Mix or knead until thoroughly combined, adding a little water or coconut milk to achieve the correct consistency (slightly sticky and shaggy but holding together)

To create a marbled effect you can layer the chocolate flavored dough with the unflavored dough, using any technique that is comfortable for you. I divided the chocolate flavored dough into 2 pieces. With my hands I stretched and flattened each of the 3 pieces of dough. On one of the chocolate flavored pieces, I sprinkled chocolate chips and then placed the unflavored dough on top. I sprinkled chocolate chips on the unflavored layer and then layered the last piece of the chocolate flavored dough on top, sprinkling the rest of the chocolate chips. I then rolled the dough all together to form a cylindrical loaf. There is no need for perfection here, you could even spoon alternating pieces of the dough into your baking tin. Working with lightly oiled or flour dusted hands helps

Smooth the top of the dough if you wish and cover the baking tin with lightly greased cling wrap. Allow to rise 45-60 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 40-45 minutes. Bread is done when it makes a hollow sound once tapped. It is entirely possible that the bread may not be fully baked after 40 - 45 minutes. If the underside of the crust feels somewhat firm but you can press it in, your bread is not ready. Drop the temperature to 275°F and bake for a further 20 minutes or as much time as is needed for the crust at the bottom to feel firm. You can wrap in foil to prevent further browning (see my "Troubleshooting Guide For Baking Gluten Free Bread" for more help)

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