If you’re searching for that perfect bakery loaf, look no further than this Gluten-Free Bread. The recipe produces a beautiful artisan gluten-free bread loaf that can be baked with a crusty or soft exterior. Cut into it and you will reveal tender, slightly chewy bread with a wonderfully tight crumb. It has the delightful weightiness of a rustic round loaf. You won’t believe it’s not only gluten-free, but also vegan, nut-free, gum-free, and nightshade-free (no corn or potato).
This allergy-friendly bread begs to be sliced and slathered with your favorite spread, like hummus, homemade jam, or soft dairy-free cheese. But it’s also great all-around bread for sandwiches, crostini, French toast, bread pudding, stuffing, or croutons.
The Secret to Free-Form Gluten-Free Bread
Gluten-free egg-free bread is typically made with a thick batter, not firm dough, to ensure there is enough moisture in the finished loaf. The proteins in gluten-free flours and starches don’t tend to be as elastic as gluten, which makes for a looser mixture. If you add more gluten-free flour in an attempt to thicken it, then the end result will be very dry.
So how do you create workable gluten-free bread dough? In this recipe, I use powdered psyllium husk. Psyllium husk powder helps to retain moisture during baking and it provides more elasticity to the dough so that it can maintain its shape. The dough is a little stickier than gluten-containing bread dough, but it can still be easily formed into a gluten-free boule that will hold its structure in the oven. As it bakes, the dough gently rises and doesn’t spread.
Wheat-Free Bread Ingredient Tips and Substitutions
Gluten-free vegan bread baking is truly a science. I recommend sticking to the recipe precisely for foolproof results. But I realize that you might not be familiar with some of the ingredients, or that you might need to make a substitution. Here are some helpful notes along with guidance for possible substitutions.
Millet Flour, Brown Rice Flour, Sorghum Flour & Tapioca Starch
I’ve created this flour and starch blend for optimal results in this gluten-free vegan bread recipe, so I don’t recommend substituting a store-bought flour blend. If you must substitute one of the flours with another gluten-free flour, stick with lighter grain flours.
Avoid almond flour, seed flour, and coconut flour in this recipe, because they will set the moisture balance off. Heavier gluten-free flours, like teff or buckwheat, can also be tricky. If you want to incorporate these types of flour, I recommend trying the Artisan Multigrain Boule recipe in my ebook, Gluten-Free Baking from Scratch.
Psyllium Husk Powder
A key to making this vegan bread is using psyllium husks. Psyllium husks are often sold as a fiber supplement, but you want to use the powder variety specifically for baking. Whole psyllium husks will not absorb as much liquid or provide as much structure as the powdered version. If you can’t find psyllium husk powder, you can buy the whole psyllium husks (usually sold in the dietary supplement aisle) and grind them into a powder. Pour the husks into a clean blender or coffee grinder and blend until powdered, about 30 seconds. Measure the amount you need after it’s powdered.
But keep in mind that not all psyllium husk products are created equal. Some cast a purplish hue on the finished baked good, and some don’t absorb moisture as well. If the color of your bread looks off, or the dough spreads too much when baking, it could be the brand of psyllium husks that you used. I use Now Foods Psyllium Husk Powder for the best binding power and the most seamless results in this vegan bread recipe.
Ground Chia Seed
If you can’t locate pre-ground chia seed, or chia seed meal, you can grind whole chia seeds yourself. Simply place them in a clean blender or coffee grinder and blend until powdered, about 30 seconds.
You can substitute ground flaxseed if needed, but chia seeds offer a little more moisture and binding, without the nutty flavor.
Organic Cane Sugar
I recommend organic cane sugar because it’s suitable for strictly vegan diets, but you can substitute non-organic sugar. If you opt to substitute another type of granulated sugar, like coconut sugar, it will lightly affect the flavor and browning of this wheat-free bread.
Instant Yeast
This is not the same as active dry yeast, which requires proofing in warm water. Instant yeast can be mixed directly into the dry ingredients, and it consistently produces a better rise. I use the red label package of SAF instant yeast.
If you can’t find instant yeast, you can substitute active dry yeast, but you will need to proof it first. Pour the warm water and maple syrup in the recipe into a bowl. Sprinkle in the yeast, and let it sit for 5 minutes, until bubbly or foamy. Stir in the oil and continue with the recipe as written.
Olive Oil
I like the rich, savory flavor that olive oil provides to this vegan gluten-free bread, but you can substitute another type of oil if preferred. Vegan “butter” will also work, but I do not recommend using a fat substitute, like applesauce. The bread does need just a little fat for a tender crumb.
Maple Syrup
You can substitute another liquid sweetener, like agave nectar, coconut nectar, or honey (for non-vegan). I just prefer the warm, earthy flavor that maple imparts.
How to make Gluten-Free Bread:
- Using an electric mixer with the paddle attachment, combine the tapioca starch, millet flour, brown rice flour, sorghum flour, powdered psyllium husk, ground chia seed, organic cane sugar, and sea salt.
- Mix in the instant yeast.
- Add the olive oil, maple syrup, and warm water. Mix on low for about 15 seconds. Stop the mixer and scrape down the sides of the bowl. Continue mixing on medium-high for about 3 minutes.
- The dough will be sticky and shaggy in texture.
- Carefully remove the dough from the mixing bowl and onto a parchment lined baking sheet. Use your hands to form the dough into a round/oblong loaf (see pictures above for shaping example). Rise for an hour.
- Score the top of the loaf with a sharp kitchen knife or a razor blade.
- Bake using desired method below:
Artisan Gluten-Free Bread Baking Methods:
This loaf can be baked 3 different ways. The crust of the boule will be slightly crustier using the Pizza Stone/Cast Iron Pizza Pan or Dutch Oven methods.
Baking Sheet Method-
Preheat oven to 400 degrees (F). When the loaf is finished rising, bake for 40-50 minutes, or until the internal temperature of the loaf reaches over 202 degrees (F).
I will often make 2 gluten free bread loaves at once using a baking sheet that is 15×21” in size (if you do not currently own a baking sheet this size, make sure you measure the inside of your oven prior to buying one). The 2 loaves fit nicely on this size of baking sheet and still have room to expand without touching. If making 2 loaves, measure and mix each loaf independently. Your mixer will most likely not be able to handle making a double batch at one time.
Pizza Stone/Cast Iron Pizza Pan Method-
Place a pizza stone or cast iron pizza pan into a cold oven and preheat at 400 degrees for at least 30-40 minutes prior to baking the bread. When you are ready to bake, gently ease the loaf onto the preheated stone/pan using the parchment paper. When I use this method, I prefer to let my bread rise on an upside down baking sheet. This way I can slide the loaf right off onto the preheated stone/pan without any sides getting in the way. Just remember, the goal here is not to disturb the risen loaf as much. Bake 40-50 minutes, or until the internal temperature of the loaf reaches over 202 degrees (F).
Dutch Oven Method-
Place a 6-8 quart Dutch oven (with lid) in a cold oven and preheat at 450 degrees (F) for at least 30-40 minutes prior to baking the bread. When you are ready to bake, very carefully remove the Dutch oven from the oven and take off the lid (Caution, it will be HOT! I use a thick pair of oven mitts.). Gently pick up the sides of the parchment paper and lift the loaf, easing it gently into the bottom of the Dutch oven. The goal here is not to disturb the risen loaf much. Cover with the lid, and place in the oven to bake for 25 minutes. Remove the lid and continue to bake for an additional 10-15 minutes, or until the internal temperature of the loaf reaches 202 degrees (F). Some enameled Dutch ovens are heat-safe to only 400 degrees (F). Double check to see what yours is rated to prior to using it.
I hope you and your family enjoy this gf bread! You might also try my gluten-free rolls!
xoxo,
Mēgan
Gluten-Free Bread Recipe:
This Artisan Gluten-Free Bread recipe produces a beautiful bakery-style loaf anyone can make at home! Vegan, nut-free, gum-free & nightshade-free This loaf can be baked 3 different ways. The crust of the boule will be slightly crustier using the Pizza Stone/Cast Iron Pizza Pan or Dutch Oven methods. Baking Sheet Method- Preheat oven to 400 degrees (F). When the loaf is finished rising, bake for 40-50 minutes, or until the internal temperature of the loaf reaches over 202 degrees (F). I will often make 2 gluten free bread loaves at once using a baking sheet that is 15x21” in size (if you do not currently own a baking sheet this size, make sure you measure the inside of your oven prior to buying one). Pizza Stone/Cast IronPizza Pan Method- Place a pizza stone or cast iron pizza pan into a cold oven and preheat at 400 degrees for at least 30-40 minutes prior to baking the bread. When you are ready to bake, gently ease the loaf onto the preheated stone/pan using the parchment paper. When I use this method, I prefer to let my bread rise on an upside down baking sheet. This way I can slide the loaf right off Dutch Oven Method- Place a 6-8 quart Dutch oven (with lid) in a cold oven and preheat at 450 degrees (F) for at least 30-40 minutes prior to baking the bread. When you are ready to bake, very carefully remove the Dutch oven from We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Artisan Gluten Free Bread
Ingredients
Instructions
attachment, combine the tapioca starch, millet flour, brown rice flour, sorghum flour, powdered psyllium husk, ground chia seed, organic cane sugar, and sea
salt.
The 2 loaves fit nicely on this size of baking sheet and still have room to expand without touching. If making 2 loaves, measure and mix each loaf independently. Your mixer will most likely not be able to handle making a double batch at one time.
onto the preheated stone/pan without any sides getting in the way. Just remember, the goal here is not to disturb the risen loaf as much. Bake 40-50
minutes, or until the internal temperature of the loaf reaches over 202 degrees (F).
the oven and take off the lid (Caution, it will be HOT! I use a thick pair of oven mitts.). Gently pick up the sides of the parchment paper and lift the loaf, easing it gently into the bottom of the Dutch oven. The goal here is not to disturb the risen loaf much. Cover with the lid, and place in the oven to bake for 25 minutes. Remove the lid and continue to bake for an additional 10-15
minutes, or until the internal temperature of the loaf reaches 202 degrees (F). Some enameled Dutch ovens are heat-safe to only 400 degrees (F). Double check to see what yours is rated to prior to using it.Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Julie
Looks so delicious! Is there a good sub for the brown rice flour? My little guy is intolerant but he would sure love some bread like this! Thanks!
Megan
Hi Julie! I have a rice-free multigrain variation of this bread recipe in my e-book, Gluten-Free Baking From Scratch. Otherwise, when I was experimenting with this recipe, certain flour blends resulted in the inside of the bread being slightly wet (even when it was above 200 degrees F). If you didn’t want to use the rice-free recipe in my e-book, and wanted to experiment with the above recipe instead, I’d try subbing another 1/2 cup of sorghum flour and 1/2 cup of millet to make up for the 1 cup of brown rice flour (I just can’t guarantee your results). 🙂
Melissa
Can you make the bread with a cuisinart hand mixer? I don’t have a standing mixer with a paddle attachment? Thanks.
Megan
Hi Melissa,
This dough is fairly thick. I think if you attempted to use a hand mixer the dough would climb up the beaters and wouldn’t work. I recommend a stand mixer because they are sturdier and overall built for thicker doughs.
Angela Sommers
This one speaks to me very loudly! 🙂 I just ordered the ingredients, and can’t wait! I love, love, love European style bread and this look like the loaves I grew up on! So I’ll report back once I make it, it just looks so delicious!
Megan
Oh yay! Thank you. I think you’ll love it, Angela, but please do come back and leave an honest review! 🙂 I can’t wait to hear what you think!
Marion
What brand of millet flour do you use? I have bought at least two different brands and have found it to be bitter.
Megan
Hi Marion,
I most often use the Bob’s Red Mill brand of millet flour, otherwise, sometimes I use Arrowhead Mills. I have noticed, sometimes I’ll get a random bag that can be bitter, but I think that’s because it’s old (could be on the shelves of the store for a while). If you get a fresh bag of millet flour, it shouldn’t be bitter. Definitely check out the expiration date before purchasing, just to be on the safe side!
Ashley
I just made this bread yesterday–and it’s delicious! I used to make dough from scratch for years before needing to shift to a gluten free diet ten months ago, and this was my first GF bread from scratch. I will definitely be making it again. It was really easy to assemble, it’s quick to put together, and it smells and tastes like legitimate bread (for my kids that miss “gluten bread” this is a huge plus!). I used the dutch oven method (a favorite from making regular artisan bread in the past) and it was fabulous. If these are ingredients that work for you, it’s definitely worth the wait ordering them and searching them out. I’m excited to have a go-to, quick recipe for fresh GF bread.
Megan
Ashley, thank you so much for coming back here and commenting! I’m so very happy this was a success for you and your family!
Pamela
Made the artisan bread today; very happy with how it turned out. How do you suggest storing the bread?
Megan
Excellent! So glad to hear you are happy with it. Here in Alaska, I store our bread in a bread bag out on the counter for about 2 days before freezing the leftovers. However, if you live in a hot and humid climate, your bread may need to go into the freezer sooner. To freeze, I slice the entire loaf and place it in a freezer bag. To thaw I simply take out the pieces I need and pop them into the toaster. 🙂
Wendy
I am starting to make my own GF products. I already have a food processor, but no stand mixer. Do you know If I can use the food processor to knead bread dough?
Thank you.
Megan
Hi Wendy, I think the dough would burn out the motor in your food processor, because it’s a thick dough, so I wouldn’t recommend it.
Terri
Can anything be substituted for the psyllium husk? I’m not a fan of using psyllium husk. That is hard on your stomach.
Megan
Hi Terri,
In this recipe, nothing can be substituted for the psyllium husk powder. The recipe was formulated especially for it. You might try my Gluten-Free Rice-Free Bread or my Gluten-Free Vegan Sandwich Bread instead – both of those use xanthan gum.
Molly
Have you tried this in a bread maker?
Mēgan
Hi Molly,
No, I haven’t. I don’t own one. 🙂
Ingrid
I’m so interested in trying this! If I use Bob’s Red Mill 1:1 GF Flour, any idea how much should I use in lieu of the tapioca starch and remaining GF flours?
Mēgan
Hi Ingrid,
I don’t recommend using the Bob’s Red Mill 1 to 1 GF all-purpose flour in this recipe, for these reasons:
The 1 to 1 blend contains both xanthan gum and high amounts of sweet rice/rice flours. This bread recipe above uses psyllium husk powder to bind the flours together, not xanthan gum. High amounts of sweet rice/rice flours + more binding power from xanthan gum would equal a sticky, gummy mess. The recipe, as written above, is tried and true after many years of developing GF recipes. The flours called for in this recipe are used for specific purposes. Changing any of the ingredients that drastically would throw the recipe off. Sorry that it’s probably not the news you wanted to hear! But I’d hate for you to waste that many ingredients.
Claire Keating
I’m looking forward to trying this delicious looking recipe. Can I use mixed brown and white rice flour in place of brown flour? Is tapioca starch the same as tapioca flour?
Mēgan
Hi Claire,
Yes, I think a mix of brown rice flour and white rice flour would work well in lieu of just brown rice flour. Just don’t use sweet white rice flour, as that might produce a gummy texture. Tapioca starch is the same as tapioca flour. 😉
Jess
Hi Megan! This recipe is spectacular! I used to bake my own bread regularly (and so many other baked goods) but when my body made it apparent that I couldn’t tolerate gluten any longer I stopped. I’ve missed good bread and haven’t found any in the stores that is actually good and something I would want to eat. This recipe changed that completely! I’ve already made two loaves and intend to make many more. I will probably be getting your ebook soon so I can start really baking again. Thank you!!!
Mēgan
Hi Jess,
Thank you SO MUCH for coming back here and leaving me a comment! I appreciate that so much – I’m very happy you enjoyed this recipe! My e-book has the multigrain version of this bread in it, along with a cinnamon raisin variation. 😉 Hugs!
Dodi Hall
Can the dough be kneaded by hand? I only have a hand mixer, and yes, it didn’t work well, as you warned. Since I can’t afford a stand mixer right now, I’m hoping I can knead it with enough oil on my hands so the dough won’t stick. Thanks!
Mēgan
Hi Dodi, that’s a good question. I’ve never attempted it before, so I’m not sure, but think it would do okay? If you were to try it, start with the ingredients/dough in a bowl and stir with a wooden spoon until you can’t anymore. Then turn the dough out onto an oiled surface and knead. Knead for a good while, until the dough is smooth and will hold its shape. Good luck! I hope it works well for you!
Dodi Hall
That gave me hope! I will certainly try your suggestion and let you know how well it comes out. Thank you so much!
Mēgan
Absolutely! I hope it works well for you! Fingers crossed. 🙂
Philly
Hey 👋 can loaf/bread pan work ?
Mēgan
My guess is no, but I haven’t tried it personally with this specific recipe to know for sure. Because this recipe uses psyllium husk powder, it’s a heavier loaf of bread. When it rises, it needs to expand from all areas, not just up. I’ve tried using a bread pan with another recipe (but similar) and it didn’t work well – that’s why I’m thinking it won’t work.
Wendy Williasm
Hi,
Just wanted to chime in on using a loaf pan. I just made this last night intending to follow the instructions exactly. But, my dough was so wet that I didn’t think it would keep a shape at all, so I put it in a 9×5 loaf pan. It didn’t rise as much as your other breads (i.e., vegan/oatmeal-millet/rice-free), and I got less “oven spring” from baking. It produced a dense, slightly gummy loaf, even though I baked it to 205 and let it cool for 2 hours before cutting. The loaf was probably 2/3 the height (at most) compared to the height I get from the other 3 recipes baked in the same pan.
HOWEVER, it is a hearty loaf that would be lovely with stews and soups or with pâté. The taste is fine, the crust is lovely, it toasts nicely in a toaster, AND it makes clean, sturdy slices that don’t fall apart into a shower of crumbs when trying to butter, toast, cut up into pieces, or use after freezing.
So, my conclusion is that I learned a lot. I probably wouldn’t use a loaf pan again, but as several GF bakers have said, “even your failures can be delicious”. And I can now understand why you say “it needs to expand from all areas, not just up” and I know a little more about xanthan gum vs psyllium husk powder in GF baking.