Creating a homemade bread from scratch has never come easy for me. On top of trying to perfect a homemade bread, we now throw in the challenge of crafting together a gluten-free and vegan bread. Over the years I’ve wasted both tears and yeast by attempting to bake something worthy of bringing to a party.
Fear no more! The deed has been done. I’ve finally accomplished what once seemed impossible, today I present to you an easy homemade gluten-free vegan bread that is crispy on the outside and soft on the inside.
Let’s not waste any more time, I know you’re here for the goods!
Gluten-Free Vegan Bread
- 2 cups Bob’s Red Mill gluten-free 1 to 1 flour (find here)
- 1 cup King Arthur gluten-free flour (find here)
- 1/4 tsp dry active yeast
- 1 & 1/4 tsp Himalayan salt
- 1 & 1/2 cups hot water
- 2 tbsp olive oil
- 1 tsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp onion
- 1 to 2 tsp dried parsley
- In a large bowl, use a wooden spoon to mix together the flours, yeast, and salt.
- Stir in the hot water with the spoon until all the ingredients are well combined. You want the dough to be sticky. If it feels dry try adding a splash more of water in at a time, if the dough feels far too wet, you may add in a small amount of flour. The key is for it to be sticky, not crumbly, and not wet.
- Roll the dough into a ball and cover the bowl tightly with some plastic wrap. Let it sit at room temperature and rise for 5 to 6 hours.
- After about 5 hours, your dough should be a bit puffier. Take a metal pie dish and create a dome shape cover out of aluminum foil to wrap around the dish, a nice snug fit works, it does not have to be extremely tight. (Note: If you have a dutch oven, feel free to use it. I do not, so this is a little cheap hack I’ve learned to get similar results).
- Go ahead and preheat your oven to 450 degrees Fahrenheit. Place the covered pie dish in the oven and allow it to warm-up while the oven preheats.
- While waiting for the oven to heat up, sprinkle a bit of flour onto the counter and place your dough ball on it. You can shape it into what form you’d like. I notice that the ball takes on a wide oval shape form when rising, I tend to just keep it in this shape and tug on the sides to get it to be a bit wider.
- In a separate bowl, whisk together the olive oil, nutritional yeast, garlic powder, onion powder, and parsley.
- Using a spoon or a silicone basting brush, evenly apply the oil and herb mixture and coat the tops and sides of the dough.
- When the oven is done heating up, place the dough into the covered dish, and cook for 25 minutes. After the 25 minutes uncover and cook for an additional 15 minutes.
- Remove from the oven and wrap it in a clean dish towel and allow it to cool down on a cooling rack.
Tips for eating
- taste wonderful with an even spread of vegan butter on top.
- delicious when served with soups, chili, pasta, and curries.
- great to share with family and friends, an amazing addition would be to pair it with my homemade cashew cheese.
- best served when fresh and warm or reheated in a toaster oven.
I hope you enjoy this delicious simple homemade gluten-free vegan bread and please tag me in a photo on Instagram if you decide to bake it, I love seeing your beautiful photos taken of my recipes!