The Best Homemade Gluten-Free Vegan Bread

The Bread I Make Every Week

Finding a gluten-free vegan bread that is actually good — not cardboard-dry, not gummy, not falling apart — took me a long time. This is the recipe that ended my search.

No yeast, so no waiting for a rise. No eggs, no dairy. Just a blend of gluten-free flours, psyllium husk for structure, and a few other pantry basics. The result is a soft, slightly chewy loaf that toasts beautifully and holds together for sandwiches.

Ingredients

• 1 cup brown rice flour
• ½ cup tapioca starch
• ¼ cup oat flour (certified GF)
• 2 tablespoons psyllium husk powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup or sugar

Instructions

1. Preheat oven to 180°C (350°F). Grease a standard loaf pan (900g/2lb).
2. Whisk together all dry ingredients in a large bowl.
3. In a separate jug, combine warm water, apple cider vinegar, olive oil, and maple syrup.
4. Pour wet into dry and stir quickly until a thick, sticky dough forms. Do not overmix.
5. Transfer to the loaf pan and smooth the top with wet fingers or a spatula.
6. Bake for 55–65 minutes until the top is golden and a skewer comes out clean.
7. Cool in the pan for 10 minutes, then turn out onto a wire rack.
8. Cool completely before slicing — at least 1 hour. This step is not optional.

Why This Recipe Works

Brown rice flour provides structure. Tapioca starch adds chewiness. Psyllium husk replaces gluten — it creates the elastic network that holds the bread together. Apple cider vinegar reacts with the baking soda for lift and a slightly tangy flavor.

Storage

Store at room temperature wrapped in a clean cloth for 2 days. Refrigerate for up to 5 days. Slice and freeze for up to 3 months — toast slices from frozen.

Frequently Asked Questions

Why did my bread sink in the middle?

Usually caused by too much liquid or opening the oven door too early. Make sure to measure the psyllium husk carefully — too little and the structure collapses. Also wait until at least 50 minutes before checking.

Can I use a different flour blend?

Yes — any commercial gluten-free flour blend can replace the rice flour and tapioca starch. Check the package and use the same total volume. Some blends already contain psyllium husk, so you may need less.

Can I make it without oil?

Yes — replace the olive oil with an extra 2 tablespoons of applesauce or mashed banana. The texture will be slightly more dense but still very good.