Homemade Bread | Dairy-Free & Egg-Free

Homemade Bread | Dairy-Free & Egg-Free

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GF & Vegan Bread - The Nutty Version from She Let Them Eat Cake.Com

Now you have to bake a loaf of gluten-free bread.

Because I’ve got another bread recipe for you!

As I said a few weeks ago when I posted my first bread recipe, store bought gluten-free bread is either frozen yuck or too expensive.  So for the past few months I’ve been baking our own bread.

I was really happy with my first recipe but we started to get a little bored with the same bread every time (I bake it twice a week) so we needed something new.  Variety is the spice of life, non?

I used my first bread recipe as a base so this might look a little familiar.  We have made this bread many times now (by “we” I mean me and the voices in my head).   It is a forgiving bread so please feel free to play around with the flours once you feel confident enough to do so.

Vegan & GF Bread - The Nutty Version from She Let Them Eat Cake.com

Homemade Bread | Dairy-Free & Egg-Free

Ingredients

  • 1 1/4 cups warm water (100-115 degrees f)
  • 2 1/4 teaspoons active dry yeast
  • 5 tablespoons ground flax mixed with water to equal 3/4 cup water
  • 3 tablespoons or coconut oil, liquified 
  • 3 tablespoons real maple syrup or honey
  • 1 1/2 cups garfava flour or sorghum flour (or a combination)
  • 2/3 cup potato starch
  • 1/2 cup tapioca starch
  • 1/2 cup arrowroot flour
  • 1/4 cup ground walnuts or almond flour
  • 1 tablespoon xanthan gum/guar gum
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons sea salt
  • sesame seeds or pumpkin seeds for sprinkling

Instructions

1. Heat water and pour into your mixing bowl.  Add yeast and allow it to proof for 5 minutes.  You will see it puff up - it's like science class in your kitchen.

2. Add the ground flax to a liquid measuring cup.  Add water to equal 3/4 cup of a flax-water mixture.  Stir and let sit while the yeast if proofing.

3. When the yeast and water mixture has proofed, add oil, real maple syrup (or honey/agave) and flax mixture.

4. In a medium-sized bowl, thoroughly combine the dry ingredients (I usually do this while my yeast is proofing).  Add the dry ingredients to the wet ingredients and combine.

5. Mix on medium speed for 5 minutes (if you're lucky you have a KitchenAid mixer to do this for you!).  I usually stop my mixer once to wipe down the sides.  If you don't have a KitchenAid I would stir for at least 10 minutes.

6. At 5 minutes in your mixer, you will have a fairly wet batter - not your typical bread dough.  Remember! It's gluten-free bread we're working with here.   You won't be doing ANY kneading by hand.

7. Scrape the batter into two bread pans (8 x 4 inch) and sprinkle with seeds if desired.  Let loaves sit covered for 1 hour.

8. Preheat the oven to 350 degrees F.

9. Bake 1 loaf for 45 - 50 minutes (check at the 45 minute mark since oven temperatures can vary so much).  The second loaf should go into the fridge covered until it's ready for the oven. Refrigerating will slow down the yeast.  You don't want it to over-proof.

10. Use a knife or a cake tester to check loaves for done-ness.  You want something that will go right to the bottom of the loaf to check for wet ingredients.

Notes

Don't cook two loaves at the same time; been there, done that.

I have made this bread with 1/2 cup of almond flour (instead of just 1/4 cup) and cut out 1/4 cup of garfava or sorghum.  Works just as well!

I have not made this with a bread machine (just not a huge fan of the bread machine spaceship).  If you do have one and try it please please please report back with instructions and let us know how it went.

I use silicone bread pans.

If you have a nut allergy, try subbing one of your favourite gluten-free flours.

I store mine on the counter in a ziploc bag.  Ours doesn't last much longer than 3 days; we're big fans of toast around here.

Make sure you try this with some almond butter or your favourite morning spread.

Pete and I made some amazing garlic bread with one loaf by cutting off all of the sides so we had some crusty bread.  It was so good.

Of course, this also makes a great sandwich bread.  I tried hummus, avocado, sprouts, and lettuce.  Hello healthy goodness.

Do you bake gluten-free bread?  Any tips you want to share with us for guaranteed yummy success?

 

38 Replies to "Homemade Bread | Dairy-Free & Egg-Free"

  • comment-avatar
    Heidi Kelly February 26, 2010 (9:42 pm)

    Maggie!

    That bread looks absolutely delicious (and nutritious too boot!). I think I will try that this weekend!

    I am SO in touch with “the friends” in my head too! 🙂

    • comment-avatar
      Maggie February 27, 2010 (5:44 am)

      Thanks Heidi! Let me know what you think of it when you try it. And of course how the voices like it too!

  • Buckwheat Quinoa Sandwich Bread April 19, 2010 (8:11 pm)

    […] thing is, I make bread for us at least once a week so I tend to get bored making the same recipe every time.  Variety is the spice of life, […]

  • comment-avatar
    Ellen @ I Am Gluten Free August 14, 2010 (6:41 am)

    Ok then. I’m so glad I found this. Will try and report back!

    • comment-avatar
      Maggie August 17, 2010 (8:17 pm)

      Hi Ellen – Let me know if you do try it; it’s so versatile. I made it tonight with sunflower seeds, sesame seeds, and some teff. It was delish!

  • comment-avatar
    Becky March 20, 2011 (8:49 pm)

    I tried this for the first time tonight — I am so thankful that I found you!!! I am so happy to finally make a bread I can eat AND it tastes delicious!! I’m just getting used gluten free baking and your receipes make it so easy to adjust. Thanks for all you are doing….it’s definately brightening my days.

    • comment-avatar
      Maggie March 21, 2011 (6:34 am)

      Hey Becky – And you just TOTALLY brightened my day! Thanks so much for letting me know. I will definitely keep doing what I’m doing 🙂

  • comment-avatar
    Janis Bryant October 29, 2012 (1:03 pm)

    Made this today. This is by far the best gluten free bread I have eaten or made! I used buttermilk instead of milk, but changed nothing else. VERY. DELICIOUS! Thanks for the recipe

    • comment-avatar
      Maggie November 1, 2012 (6:13 pm)

      Oh Janis I am so glad to hear that! I am sure the buttermilk was a fabulous touch! I used to love working with buttermilk 🙂 Thanks for sharing your success.

  • comment-avatar
    Adrienne November 13, 2012 (2:36 pm)

    Hi Maggie! I found your site via Whole Life Nutrition and their link to gluten free bread recipes. I clicked on yours b/c it’s also egg-free, something rare to find in the bread world, but necessary for my allergic family. I’m looking forward to trying your recipe. Thanks so much for sharing it. We’ll see how it goes at high altitude…

  • comment-avatar
    Sarah January 11, 2013 (11:21 am)

    Hello!

    Just tried this recipe, and it is already a big hit in our house. Our family does not have allergies but we are trying to eat better, and this bread has made it easier and tastier to reach our goals! Thanks a bunch :O)

    • comment-avatar
      Maggie January 11, 2013 (4:01 pm)

      Hi Sarah – Are you related to Jason, your emails are so similar 🙂
      Thanks for coming back and letting us know. I’m so happy to hear it’s a hit – and that it’s making your health goals more reachable!
      Maggie

      • comment-avatar
        Sarah January 13, 2013 (12:51 pm)

        Jason is my husband and partner in crime/kitchen! I think he meant to say that our yeast wasn’t expired! It tasted wonderful, we just couldn’t get the height that your loaf has :O)

        • comment-avatar
          Maggie January 15, 2013 (2:39 pm)

          Oh that makes more sense Sarah 🙂 Thanks for clarifying (on the yeast and partner in crime). There’s so many variables for bread and yeast. Maybe I’ll come over and bake bread with you guys next time. Haha!
          Have a great day!
          Maggie

  • comment-avatar
    Jason January 11, 2013 (2:09 pm)

    Tried this bread today! it’s wonderful tasting!, but about half the height of your pictured bread! Our yeast is fresh! any ides?

    • comment-avatar
      Maggie January 11, 2013 (3:59 pm)

      That’s great news Jason, thanks for letting me know. I am envious of your fresh yeast. I’m guessing that has something to do with it. I’ve always wanted to work with fresh yeast, but haven’t so I’m not sure how that changes things. Do you know? Maybe together we can get to the bottom of it!

  • comment-avatar
    Sarah January 15, 2013 (3:22 pm)

    Hello!
    I’m wondering if I would be able to pour the entire amount of mix into one larger bread pan? Wondering if you’ve ever tried to do so, and if this would change the total baking time, or rising time?

    • comment-avatar
      Maggie January 16, 2013 (10:50 am)

      Hi Sarah – I have tried it, but I found that it never really baked through – there’s always a little line along the bottom that looks slightly undercooked. I still do it though, because that doesn’t bother us. We mostly use our bread for toast. So definitely give it a shot, but bake it for about 10 minutes longer.
      Hope that helps!
      Maggie

      • comment-avatar
        Sarah January 16, 2013 (4:15 pm)

        Maggie!

        I used just one larger pan, and baked it for about one hour and it turned out fantastic! Thanks!

        • comment-avatar
          Maggie January 18, 2013 (9:17 am)

          That’s so great Sarah – thanks for coming back and letting us know.
          Have a great weekend,
          Maggie

  • comment-avatar
    Missy February 24, 2013 (12:50 pm)

    I just made this last night and it turned out fabulous! It is the first gluten free bread that came out looking like “regular” bread — and I’ve tried tons of bread recipes in my 3 1/2 years of gluten free baking! I was just about to give up and keep buying expensive frozen bread when I found your recipe. Thanks so much!!

    • comment-avatar
      Maggie February 25, 2013 (9:17 am)

      Yay Missy that is great news! Thank you so much for coming back to share it with me.
      Have a fabulous week (eating your bread),
      Maggie

  • comment-avatar
    Verda March 27, 2013 (5:06 pm)

    I just made this bread and it is absolutely delicious. For as small as my loaf turned out it was not heavy or dense. The texture is super great. I immediately ate three pieces while it was still warm from the oven. It even cut well while warm. I do not have silicone pans and used my metal bread pans. It baked super fast and was almost ready to come out of the oven at the 25 minute mark. I covered it with foil and continued to bake. I too am going to try baking it in a larger pan and see if I can get it to rise above the rim of the pan. How high does your bread rise I tried to judge by the picture but can’t tell? It didn’t take my husband any time at all to discover by cutting 4 pieces he could make a pretty good sized sandwich. LOL

  • comment-avatar
    George April 8, 2013 (12:14 pm)

    Can this be made with tapioca flour only instead of the tapioca/potato starch combo?

    • comment-avatar
      Maggie April 9, 2013 (8:38 am)

      Absolutely George! It may not be as fluffy, but it will still work just fine.
      Have a great day,
      Maggie

  • comment-avatar
    Verda April 17, 2013 (3:27 pm)

    I just baked my second loaf of this wonderful bread. Since my first attempt didn’t rise as much as I wanted (didn’t hurt the taste I might say) I tried using one 9 x 5 loaf pan and it worked beautifully. I had no problem with the bread being undercooked on the bottom edge. I baked the bread on the second from the bottom rack. This recipe does brown quickly so at the 25 minute mark when I turned the pan I covered the loaf with aluminum foil and continued baking for the full 50 minutes. When I pulled it from the oven and tested for doneness it seemed a little damp so I put it back in for another 6 minutes. Perfect!!! Again I could not wait for it to cool before slicing off a nice piece. Yummy! BTW I used 3/4 C garfava & 3/4 C sorgham flour and blanched almond flour/meal. I also used a dark honey so this bread is a beautiful medium brown color.

    • comment-avatar
      Maggie April 19, 2013 (5:47 pm)

      Hi Verda – Thank you so much for sharing your success story! I’m so glad it worked for you, I think I’ll try your version this weekend!
      Have a great night,
      Maggie

    • comment-avatar
      Jacqueline August 16, 2014 (9:40 pm)

      I have had almost an identical experience as you Verda. The first and second round. I appreciate your tips on baking a 9×5 loaf!

      Maggie, thank you, this bread is fantastic! Flavor, texture- everything is perfect! And I like that there is room to play around with ingredients!
      I followed your recipe exactly, aside from making one 9×5 loaf instead of two 8×4. So happy I came across this recipe! I sprinkled sunflower seeds on top- so good!
      Thanks again! I look forward to trying more of your recipes!

      • comment-avatar
        Maggie August 18, 2014 (9:55 am)

        Yay! Thanks for letting us know Jacqueline. I really appreciate it. I’ve been making it as one loaf too 🙂
        Enjoy your bread,
        Maggie

  • comment-avatar
    Meredith September 8, 2013 (1:56 pm)

    Can one loaf be frozen and used later?
    Also, do you think you could bake both loaves together in a convection oven?

    • comment-avatar
      Maggie September 8, 2013 (4:17 pm)

      Hi Meredith – You could definitely freeze one loaf for later, though I would slice it first. I don’t have any experience (yet!) with convection ovens so I can’t speak to that, I do know it didn’t work well when I tried two in my conventional oven.
      Let us know how it goes!
      Maggie

  • comment-avatar
    KATE January 7, 2014 (6:50 pm)

    I CAN’T EAT FLAX, ANY SUBSTITUTIONS? ALSO, WILL I BE SEEING THE BREAD RISE (ESPECIALLY IN A 68 DEGREE KITCHEN RIGHT NOW)? WHY CAN’T I BAKE BOTH AT ONCE, JUST CURIOUS.
    THANKS!!
    KATE

    • comment-avatar
      Maggie January 8, 2014 (12:52 pm)

      Hi Kate – Can you eat chia, you could use that instead? You should see the bread rise, I would try putting it into a rubbermaid bin and letting it proof in there. In my experience, making both together results in them not finishing evenly.
      You’re welcome 🙂
      Maggie

  • comment-avatar
    Sylvie January 6, 2015 (5:39 am)

    Thanks for the recipe! Delicious bread 🙂
    I did however add the honey to the hot water and yeast because it needs sugar to proof i believe. Thanks again. This bread taste amazing and is very healthy!

    • comment-avatar
      Maggie January 13, 2015 (11:23 am)

      Awesome, thanks for sharing Sylvie!

  • comment-avatar
    Kayleigh September 24, 2016 (2:04 pm)

    This bread is awesome!!! Have been trying different recipes for over a year now and they’re just so tempremental – even using the exact same recipe (too doughy, too dry, like a freaking bullet!!!!! – couldn’t face it any longer) I found yours just in time, it would seem, before I threw my bread machine (which I spent a lot on for the GF function) out of the window. No joke. I even went on a GF bread making course, but wanting eggless bread, I tried chia seeds – mine was the only one to have a gaping hole in the middle!! Not happy. But, now, thank you, you’ve saved my heavy heart, my wounded soul, my confidence in myself (it got to that point). Your bread is killer!! (In a very, VERY good way, obvs.) xxxx

    • comment-avatar
      admin September 26, 2016 (10:48 am)

      Yay! Thanks so much for letting me know Kayleigh. I’m so happy that you found a good bread, and that you found it right here!
      Love your comment, it made my day 🙂
      Maggie

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