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Gluten Free Vegan Bread

This gluten-free vegan bread is a hearty gluten-free bread I like to pair with a hearty soup or stew. It’s tender on the inside, and has a tight crumb.

Gluten Free Vegan Sandwich Bread from Allergy Free AlaskaI had a really good day today in the kitchen. It is so therapeutic for me to make a mess, sink my hands into dough, and bake all day… and that’s exactly what I did. See, what I haven’t shared with you, and what I hadn’t anticipated sharing, is that I’ve been working on a gluten-free, dairy-free bread cookbook. I have many recipes written, maybe 50-75, but between health issues, homeschooling, working 26-30 hours a week, and everyday life… I don’t know when I’ll ever have the time to finish it. This Gluten Free Vegan Bread is one of the recipes I planned to publish in my book, but because the new school year is right around the corner, I want to share the recipe for the kiddos who need it. 😉 

When I started this blog more than 5 years ago, my main purpose was to share tasty, healthy recipes with those struggling with food allergies, not to make money. Granted, over the years the additional income that came with posting affiliate links and ads on my site has been (and still continues to be) an incredible blessing. Most of the money earned goes back into ingredients, recipe development, photography props/equipment, and maintaining the site itself. It would still be nice to make some additional income for my family via a cookbook, but money has never been my motivation. I just want to help you. That’s all I’ve really ever wanted. It brings me joy, the kind of joy that can never ever be bought with money. 

Gluten Free Vegan Sandwich Bread Recipe from Allergy Free Alaska

This gluten-free bread though… it’s hard to believe it’s gluten-free, vegan/egg-free, soy-free, sesame free, and nut-free. It has a nice crust; it’s a crusty bread I love to pair with a hearty soup, like this Mexican Soup, or this Ground Turkey Soup. The inside of the bread is moist (not dry!), with a tight crumb.

This vegan bread is perfect for sandwiches, and lasts 2-3 days at room temperature, stored in an air tight container. This is definitely one of the easiest gluten-free yeast bread recipes I’ve ever made/developed. You literally throw a handful of ingredients into a bowl, mix, and bake. There is no rising time, and the ingredients take maybe 7 minutes to collect and measure out. Put it in the oven and set a timer for close to an hour and forget about it. It’s that easy. 

Timesaving Tip

Measure out and store the dry ingredients for this recipe (with the exception of the instant yeast) in plastic bags or glass canning jars. When you need a loaf of bread, simply pull out the already mixed dry ingredients, just add yeast, and the 3 wet ingredients. Mix, bake, and enjoy. 

Gluten-Free Vegan Bread Substitutions

This recipe was written specifically for the ingredients listed. However, I’ve also used this flour blend successfully:
1 cup sorghum flour
3/4 cup tapioca starch
3/4 cup millet flour
1/4 cup teff flour
1/4 cup brown rice flour

If you sub out other flours/ingredients, I cannot guarantee the end result of the finished product. 

For corn-free, I suggest using a corn-free xanthan gum, such as the Authentic Foods brand

A Note About Yeast:
Active dry yeast is different than instant yeast (often referred to as “bread maker yeast”). You must activate/dissolve (proof) active dry yeast in water before using it, while instant yeast needs no activation, and can be added directly into the dough/dry ingredients. When you are make this bread, please ensure you use the proper yeast the recipe calls for, instant yeast, otherwise, your bread loaf may not rise like it should. I prefer to use the SAF brand of instant yeast – the red label package (NOT the gold).

Gluten Free Vegan Sandwich Bread - Allergy Free AlaskaI hope this gf vegan bread blesses your family. Happy new school year everyone! 

Gluten-Free Vegan Bread Recipe:

Gluten Free Vegan Bread

Gluten Free Vegan Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This gluten-free vegan bread is a hearty gluten-free bread I like to pair with a hearty soup or stew. It's tender on the inside, and has a tight crumb.


  • 1 cup sorghum flour
  • 1 cup tapioca starch
  • 1/2 cup millet flour
  • 1/2 cup brown rice flour
  • 2 tablespoons ground flax seeds, optional
  • 1 tablespoon baking powder
  • 2 1/4 teaspoons SAF instant yeast (the red package, not the gold)
  • 2 1/4 teaspoon xanthan gum
  • 2 teaspoons organic cane sugar
  • 1 1/4 teaspoon sea salt
  • 1 tablespoon brown rice syrup (or maple syrup or honey)
  • 1/4 cup olive oil
  • 12 ounces club soda, at room temperature


  1. Preheat oven to 375 degrees (F) and line a 8.5 x 4.5” loaf pan with parchment paper; liberally grease. (Make sure you use a 8.5 x 4.5 loaf pan. If you don't, and use a 9 x 5, your loaf will spread out and bake out, instead of baking up like pictured.)
  2. In the bowl of an electric mixer, whisk together the sorghum flour, tapioca starch, millet flour, brown rice flour, flax seeds, baking powder, instant yeast, xanthan gum, and organic cane sugar.
  3. Mix in the sea salt.
  4. Add the honey and olive oil and turn the mixer to low. Slowly pour in the club soda.
  5. Mix on medium to medium-high until the batter is smooth and there are no lumps, about 45 seconds.
  6. Pour the batter into the prepared loaf pan and use a spatula to evenly spread the dough and smooth the top.
  7. Bake for 50-55 minutes, or until the top is golden brown and the inside of the loaf measures 200 degrees (F) with an instant read thermometer. Remove from pan and cool completely before enjoying.


This recipe produces a smaller-sized loaf, about the size of an Udi's or Rudi's brand gluten-free loaf.

Cool completely before enjoying, seriously. This loaf in particular, when removed from the oven, still continues to cook as it cools. Please, please - let it finish cooling before slicing!

I don’t mix the sea salt with the other dry ingredients, because salt, if placed directly on top of yeast, can kill or inhibit the effectiveness of the yeast. It is better to mix all of the other dry ingredients first, and then add in the sea salt.

Instant yeast does not need to be proofed. Mixing the instant yeast directly into the dry ingredients, as the directions state, is not a typo.

Amazing Gluten-Free Vegan Sandwich Bread from Allergy Free Alaska



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Francine Singer

Wednesday 9th of December 2020

I have 12X4X3 inch bread pan. I was wondering if I can double this recipe to make this size loaf? Have you ever tried doubling to make more than one loaf of bread? I love that you use separate flours to make your bread recipes. I have a hard time with all purpose mixes.I don't feel that all the ingredients make into the recipe.


Wednesday 13th of January 2021

Hi Francine, I have not tried doubling the recipe. You just might have to experiment with it!

Wendy Williams

Saturday 7th of September 2019

Hi Megan, I baked your Gluten Free Vegan Sandwich Bread a few days ago and it looks gorgeous. Tastes lovely too. My husband came in just after I took it out of the oven and said "It smells like real bread in here!". A great recipe for beginners since there is no rise. BTW, in case you have other readers who are interested, I found the manual for my 20-year old food processor(!) and it says I can make heavier dough up to 500 g. It turned out just fine, A little more cumbersome than a mixer though and if I find I am still baking in 4 months or so, I will probably spend money on a mixer. (One trick - scrape out the dough into the pan, but don't worry about the blades. Then whir the blades again and the dough all comes off into the bowl sides - just like with a mixer). Note: I used up all my remnants of GF flours and seeds to make Nordic crispbread (just google "Nordic crispbread" and you will find lots of recipes) and replace the nonGF flours with whatever you have onhand- there's no leavening, so anything goes.. I didn't even bother to wash the food processor after making the bread before throwing everything in and getting the food processor to mix it for me. Many recipes seem to include fennel (Nordic countries seem to use a lot of fennel and anise in baking), so I put in the recommended amount of fennel seed. I was surprised at how nicely the fennel seed went with cheese or even on its own. I like the better than snack bars and take a small container with me for when I am on errands or after going to the pool. A bery flexible recipe for those with allergies.


Sunday 7th of April 2019

I'm very much a beginner baker, especially when it comes to bread, and I was so excited to try this V/GF recipe. Bread for all! I tried baking this again tonight - this time using the SAF instant yeast and the right pan size - but I had the same result as the first time :( It tastes yummy and bread-like, but it doesn't seem like it rises quite as much as yours. It's a little gummy and heavy. I pulled it out of the oven at 196 degrees, so next time I'll be sure to wait until 205 as you mentioned in a previous comment. Other than that, is there anything else I should be doing? I'm in Denver (5280 ft), so perhaps some altitude adjustments are in order. Do you have any recommendations?


Tuesday 9th of April 2019

Hi Laura, Hmm... I bake at sea level, but after reading quite a few articles on high altitude baking, here's what I recommend:

1. omit the baking powder from the recipe (completely) 2. reduce the amount of yeast used to 2 teaspoons 3. replace the club soda with warm water (between 105-115 degrees F) 4. once you have the dough mixed and add it to the bread pan, cover with a clean kitchen towel and allow it to rise until it's double in size (35-60 mins) 5. definitely let the internal temp of the bread come up to at least 202 degrees (F) before removing it from the oven

If this doesn't work, let me know how the bread/dough behaves and we can make a few more tweaks. Good luck!


Friday 27th of July 2018

Have looked at several stores, and no luck finding the SAF instant yeast. Can I sub another instqnt yeast?


Tuesday 18th of September 2018

I this SAF is the highest quality instant yeast, which is why I recommend it... BUT, another instant yeast should work just fine.


Monday 18th of June 2018

Would you recommend slicing and freezing in individual slices or whole loaf? Thanks for this recipe! The whole family loves it with butter!


Thursday 21st of June 2018

I'm so glad you love this recipe! Thanks, Jodi! I'd slice the whole loaf, then freeze it. ;)