Best Gluten Free Vegan Bread

October 28, 2021 at 8:00 pm / by

adapted from A little Insanity


Yeast mix:

1/2 cups warm water

3 Tablespoons Honey (or any natural sugar)

2 1/2 teaspoons Dry Active Yeast

Chickpea/Garbanzo Brine Whip:

1/4 cup aquafaba- Brine/ Liquid drained from canned garbanzo beans (aka Chickpeas)

1/2 teaspoon Cream of Tartar

Dry Mix: 

3 cups of All Purpose Gluten Free Flour Mix

Scant 1/2 teaspoons xanthan gum (in addition to what’s already in GF flour mix)

4 teaspoons baking powder

1 teaspoon salt

Wet Mix:

1/4 cup olive oil

2 teaspoons apple cider vinegar


Preparing yeast mix:

In a measuring cup, measure out warm water (should be warm to the touch, not hot or cold), stir in honey and add yeast last.  Set aside and let proof for approx. 10 mins.

Preparing chickpea brine whip

While yeast is proofing, pour aquafaba along with the cream of tartar into bowl (if you have a stand mixer use that).  Whisk quickly (on high) until stiff peaks form.  Once you have stiff peaks, use a spatula to coop out the fluff and set aside (I usually only whisk a few minutes and am satisfied with out the peaks).

Preparing dry mix:

After (or while) the aquafaba is whisking, combine all the dry mix together in a bowl.

Add in the proofed yeast mix to the stand mixer bowl.

Add dry mix ingredients in mixer bowl with yeast.  Slowly add in oil then apple cider vinegar.

Mix well (on Medium high) for 2-3 minutes until dough is smooth, but wet and sticky.

Add in aquafaba fluff

Mix gently (on low speed) until dough is well combined (apron 30 seconds or less).  Do not over beat.  Mixture will be thick yet somewhat runny (like cake batter).

Spray or grease 9x 5 cake pan.

Rise and Bake Instructions

Using a spatula, scrape the bread mixture into your prepared loaf pan and cover with plastic wrap.  Set pan on top of your warm stove to proof while the oven is preheating.

Preheat oven to 375 degrees F.

It is important not to over proof the bread0 just let it rise approx. 20-30 minuets (depend on your room temperature).  DOn’t let it rise above your loaf pan.  Gluten free breads do not maintain their structure and will flow over then collapse.  

Bake for approx. 50-60 minutes.  If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to the baking until done.  (Internal temperature 210-220).

Loaf may initially rise much larger than pan and shrink back a bit.

Remove loaf pan from oven and let cool for 1-2 minutes before turning out onto your cooling rack. Allow to cool completely before cutting into slices.


Loaf keeps best for 1-2 days out on counter in airtight container or bag. Will stay moist in fridge as well.


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