Soft Gluten Free Vegan Bread Recipe - Easy & Delicious!

4/22/2017 SoftGlutenFreeVeganBreadRecipeEasy&Delicious!
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SOFTGLUTENFREEVEGANBREADRECIPE
By Erika / 107 Comments
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A couple of years ago, I posted a Soft Gluten Free Sandwich Bread Recipe that still getsa lot of attention.
I hear from hundreds of people every month who love it & at least as many begging me to create a Vegan
(egg free) version of it. It wasnt until we discovered my son was also allergic to eggs that I started taking
theEgg Free options very seriously.
So, I experimented withChia Seeds, Flax Seeds, Psyllium Husks, Applesauce, Bananas, Egg Replacers,
and severalcombinations of Baking Powders & Acids But nothing I tried could truly duplicate a good loaf
of bread. Discouraged, I set the idea aside for a while and stuck to making gluten free atbreads & hot
dog buns Until Recently
Remember my post a couple months ago about Aquafaba (aka Garbanzo Bean Brine) being used in place
of eggs to make Meringue?? Well, I couldnt shake the idea that I could use this somehow for bread, so I
tried, and tweaked, and tried again and itworked beautifully! Ive madeat least 20 batches with this
recipe and it turns out soft & delicious every single time. So, now its time to share it with you! =)
THETOOLS&INGREDIENTSINTHISRECIPE:
KitchenAid 5 Qt. USA Loaf Pan 9 Natural Non Water Honey Active Dry Yeast
Stand Mixer x 5 x 2.75 Stick Cooking
Spray
Chickpeas / Cream of Tartar Erika's All Xanthan Gum Baking Powder Salt
Garbanzo Beans Purpose Gluten
Free Flour Mix
Olive Oil Apple Cider

Vinegar
InLinkz.com

Aside from the added step of whipping the chickpea liquid to stiff peaks, this recipe is verysimilar to my
other Gluten Free Bread Recipewith a couple of importanttweaks its important to follow the
instructions carefully. I cant say at this point how your substitutions will work.
SOFTGLUTENFREEVEGANBREADRECIPE
5 from 1 reviews
The BEST Soft Gluten Free Vegan Sandwich Bread Recipe Featuring Aquafaba
(Garbanzo Bean Liquid) Whip as an Egg Substitution.
Author: A Little Insanity - Erika Prep Time: 10 mins
Cook Time: 60 mins Total Time: 1 hour 10 minutes
Yield: 1 9x5 Loaf Category: Baked Goods
Cuisine: Gluten Free
INGREDIENTS
YEASTMIX:
1 Cups Warm Water
3 Tablespoons Honey (or any natural sugar if your Vegan diet doesnt permit Honey)
2 Teaspoons Dry Active Yeast (be sure your yeast is fresh and alive)
CHICKPEA/GARBANZOBRINEWHIP:
Cup Aquafaba Brine/Liquid drained from canned Garbanzo Beans (aka Chickpeas) Use
up those Garbanzo Beans in Homemade Hummus, Roasted Chickpeas or 3 Bean Salad!
Teaspoon Cream of Tartar

DRYMIX:
3 Cups of Erikas All Purpose Gluten Free Flour Mix
Scant Teaspoons Xanthan Gum (in addition to whats already in the GF Flour Mix)
4 teaspoons Baking Powder
1 teaspoon Salt
WETMIX:
Cup Olive Oil
2 teaspoons Apple Cider Vinegar
INSTRUCTIONS
PREPARINGYEASTMIX:
1. 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 & let proof for approx. 10 minutes.
PREPARINGCHICKPEA/GARBANZOBRINEWHIP:
1. While Yeast is proong, pour the Aquafaba (Garbanzo Bean Liquid) along with the Cream of
Tartar into the clean & dry bowl of your stand mixer tted with the whisk attachment. Whisk
on high until stiff peaks form. On my mixer, soft peaks happen around 2-3 minutes & stiff
peaks around 4-5 minutes. Once you have stiff peaks, use a spatula to scoop out the uff and
set-aside.
PREPARINGDRYMIX:
1. While the Aquafaba is Whisking, Combine all of the Dry Mix ingredients together in small
bowl.
PUTTINGITALLTOGETHER:
1. Add in the proofed Yeast Mix to the stand mixer bowl.
2. Add Dry Mix ingredients in mixer bowl with yeast. Using the paddle attachment, begin to
slowly mix while adding in the Oil, then Apple Cider Vinegar.
3. Mix well on Medium-High for 2-3 minutes until dough is smooth, but wet & sticky.
4. Stop mixer and add in Garbanzo Bean Fluff
5. Mix gently on low speed until dough is well combined (approx 30 seconds or less) Do not
over beat. Mixture will be thick yet somewhat runny (think cake batter).
6. Spray or Grease your 95 Loaf Pan.
RISE&BAKEINSTRUCTIONS:
1. 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.
2. Preheat your oven to 375 degrees Fahrenheit.
3. It is important not to over-proof the bread just let it rise approx. 20-30 minutes (depending
on your room temperature). Dont let it rise above your loaf pan Gluten free breads do not
maintain their structure and will ow over the pan or collapse if left to over-rise or over-lled.
4. 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 baking until done. (If it helps, I usually cook mine until I get an
internal temperature of 210 220 degrees on my digital thermometer).
5. Loaf may initially rise much larger than the pan, and shrink back a bit thats ok, just be sure it
is completely cooked before removing from the oven.
6. Remove loaf pan from oven and let cool for 1-2 minutes before turning out onto your cooling
rack. (I always cool my loaves on their sides to keep the steam/moisture from making the
bottom dense). Allow to cool completely before attempting to cut into slices.
STORAGE:
1. Loaf keeps best for 1-2 days out on counter in airtight container or bag, but Ive found that the
loaf stays moist even when placed in the fridge.
NOTES
Without eggs, there will be a little bit of shrinkage this is typical with gluten free baked
goods. You will notice with this recipe that the loaf will rise in the oven during the rst 20
minutes, then gradually come back down to the same size as when you put it in after proong
this is normal, and wont affect your loaf.
The key to remember with Gluten Free baking is NOT to overproof OR NOT to leave the loaf in
the pan more than a minute or two after pulling it out of the oven both of these can result in
the loaf sinking and becoming dense at the bottom.
NUTRITION
Serving Size: 1 Slice Calories: 130 Sugar: 3g
Sodium: 240mg Fat: 3g Saturated Fat: 0
Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 23g

Fiber: 1g Protein: 2g Cholesterol: 0
Ive tried my best to document the most important steps with some photos:
Proof your yeast If you dont have two separate Stand Mixer bowls, then do this in alarge measuring
cup.
While your yeast is proong, combine your Chickpea/Garbanzo Brine with Cream of Tartar & whisk in
stand mixer bowl on high.
Mix on high until stiff peaks form (approximately 4-5 minutes when using a stand mixer). Set this aside for
use later.
Whisk all of your dry ingredients together and add to your stand mixer bowl with the fully proofed yeast.
(Dont add the Garbanzo Brine Whip yet.)
With paddle attachment, mix dry ingredients with yeast until wet, and with machine running on low,
drizzle in Olive Oil.
After adding the oil, drizzle in your Apple Cider Vinegar then Beat mixture on High Setting for 2 minutes.
After mixing for 2 minutes, stop mixer and scrape in your garbanzo bean liquid whip (stiff peaks).

Turn mixer back on and mix at low speed until mixture is well incorporated (maybe 20 seconds or so)
But, do not over mix!
Pour bread mixture into your prepared loaf pan. See how the mixture is thick, but loose. Its more like cake
batter it will be nothing like regular bread dough.
Smooth top of loaf and cover with plastic wrap. I place mine on my stovetopwhile the oven ispre-heating
to 375 Degrees Fahrenheit.
In my warm tropical climate, the loaf fully proofs in approx. 20-25 minutes. But whatever you do, please
do not overproof your loaf it will fall after baking. I just proof it until it almost touches the plastic wrap
Take note, that this will be the nished size of the loaf after it bakes even if it rises in the oven.
Heres what it looks like after 10 minutes in the oven see the little bit of rise?
After 20 minutes in the oven see how it shrinks back a bit?

After 30 minutes in the oven.
After 40 minutes in the oven See how its back down to the size it was when you placed it in the oven
after proong?
After 50 minutes in the oven.
After approx. 60 minutes in the oven The crust is nice and brown, and the temp just right at 212 degrees.

Once Ipull it out of the oven, I like to cool the loaf on its side to avoid steam moisture making the bottom
dense. It may be just me, but I think it cools faster this way too! =)
Let the loaf cool completelybefore slicing Seriously, you will ruin the loaf if you dont wait I know this
because Ive been impatient many times oopsie! ;) Check out those beautiful slices!
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COMMENTS
Melissa Morgan
July 7, 2015 at 2:43 am
My question is about the garbonzo bean brine. You use canned beans, my sons Dr. Strictly
forbids all canned foods from his diet. Is there a way to make this from dried beans? Thank you for any
help you can provide.
R E P LY
Erika
July 7, 2015 at 9:06 am
Hi Melissa! Great question Ive never tried it, but somebody asked me this on my Vegan
Meringue post and then left a comment that she had great success using her own liquid from
soaked beans. You can read her comment here. I hope it helps, because this has been a real game
changer in our house! =) God Bless! ~Erika
sassygirl
March 6, 2017 at 12:41 pm
i have seen chickpeas in packages (not

cans) at Whole Foods. they are cooked
and are in liquid. i never buy the canned
version anymore!

Michelle
July 13, 2015 at 1:12 pm
You are amazing! Thank you so much for this! I love your all purpose gluten free our mix so I
cannot wait it to try this!
R E P LY
Erika
July 16, 2015 at 6:45 am
Thanks Michelle for your sweet comment! I hope you enjoy the recipe as much as our
family does. =) God Bless! ~Erika
Shae
July 27, 2015 at 3:36 am
Hey.. Honey isnt vegan so what can we use instead of that?
R E P LY
Erika
July 27, 2015 at 3:27 pm
Hi Shae! If youre a vegan who doesnt use honey, please feel free to substitute the honey
for any real/natural sugar (maple syrup, agave, sugar, brown sugar, etc). Hope that helps! =) God
Bless! ~Erika
Shae
July 28, 2015 at 12:40 am
Thank you :-)
emily chou
January 2, 2016 at 3:41 am
my son is allergy with chichbeans( any kind of beans), any substitute? or can i just dont
add it ? thank you very much
Erika
January 4, 2016 at 2:47 pm
Hi Emily! Navy Beans Liquid (aka Cannellini Beans) can also be used, but if he is allergic
to all beans, then that wont work. Is he allergic to eggs? If not, then you could try my other gluten
free bread recipe there is no bean liquid in those. Hope that helps! God Bless! ~Erika
Nicole
August 24, 2015 at 4:53 pm
Thanks so much! I appreciate all you are doing to share your recipes and solutions to food
allergies / intolerances with others. Your gluten free vegan bread has been a HUGE hit at our house with
my son being recently diagnosed with allergies to gluten, egg and dairy. Im not much of a cook / baker,
but have had to learn and your website / recipes have been exactly what I was looking for in a bread. And
with that one solved, I am on to other recipes that can help me replace our older / wheat based zucchini
breads. Thanks again!
R E P LY

Erika
September 3, 2015 at 9:47 pm
Hi Nicole! Thanks so much for your sweet comment!! It can be quite a shock when you nd
out about new allergies Im so blessed that the recipes have worked well for you & your family!!
God Bless! ~Erika
Wendi Briggs
August 26, 2015 at 6:44 am
Is it possible to freeze the loaves?

My son recently went on a gluten, dairy & egg free diet. We are still learning substitutions for his favorite
foods. My next challenge will be baking and Id like to give this recipe a try. I know it would take awhile for
him to nish off a loaf so it would be best if we could just take what we need from the freezer.
Thank you!
R E P LY
Erika
Hi Wendi! Great Question I havent personally tried freezing these Vegan Loaves yet, but
I have had somebody recently comment that they tried and it did well but I would probably
suggest slicing it rst. I put mine in the fridge all of the time and it keeps well for a week. If you nd
that it becomes a little hard (even after letting it sit out for a few minutes), just pop it in the toaster
or microwave (covered with a paper towel) & it will spring right back to life! =) Hope that helps! God
Bless! ~Erika

Jail
August 27, 2015 at 10:35 am
At what point do you add the dry mix, please?
R E P LY
Erika
August 28, 2015 at 8:39 pm
Hi Jail! I updated the instructions so that is says Dry instead of Wet thanks for
catching that! The photo instructions below the recipe also shows the step-by-step process. Hope
that helps! =) God bless! ~Erika
Sue
August 28, 2015 at 1:37 pm
I am also wondering when to add the dry ingredients. I think you omitted that from the
directions. Also, I just made a very similar bread today. I found it a bit yeasy tasting. Does this recipe also
taste yeasty? Thanks.
R E P LY
Erika
August 28, 2015 at 8:40 pm
Hi Sue! I updated the instructions so that is says Dry instead of Wet. The photo
instructions below the recipe also shows the step-by-step process. Hope that helps! =) God bless!
~Erika
Lisa
September 7, 2015 at 8:48 am
I cant wait to try this. Im wondering if the recipe would work using silicone pans. In particular, Im trying
to create a challah-looking bread for my niece and daughter. I have a silicone pan that would help get the
shape of a braided loaf. Thanks!
R E P LY
Erika
Hi Lisa! Ive never used a silicone pan with this recipe before, but I love the idea of using
one for a challah bread look Let us know how it turns out! =) God Bless! ~Erika
Amber
Would other legume /bean brings work, other than color? ;) I have aduki on hand?
Thanks for awesome info to improve our lives!!!
Amber
R E P LY
Erika
Hi Amber! I do believe the brine from Aduki beans would work, however Im not sure how
it would affect the taste although the color affect will probably be cool! =) Let me know how it
goes! God Bless! ~Erika
Amber
October 19, 2015 at 8:14 am
Hi Erika,
By the time I could make the bread, my husband had picked up a few cans of Eden chickpeas, so I
was all set, but will not hesitate to use another mild tasting brine if in a pinch. (Ill report back if I
do.)
I was also able to reserve and freeze an extra 1/4 cup of the brine for next time. There wasnt quite
enough for three loaves in one can. We dont usually do canned foods any longer, so will plan to
freeze the soaking water mentioned in another comment when I soak something the next time.
Thank you so much for your kind heart and sharing your hard earned advice and wisdom! You make
this whole journey so much less overwhelming!
Jessie
October 4, 2015 at 11:04 pm
Hi! I have been living for years without bread as I am gluten and dairy intolerant but also YEAST
intolerant!! Do you know if this recipe would work with anything else as a yeast substitute?! I miss bread
so much! You are so creative and clever with your recipes! Thank you! Jessie xxx
R E P LY
Erika
October 16, 2015 at 10:36 am
Hi Jessie! I went for a year without yeast and it is very hard (its in everything)! The only
suggestion I have for right now is to look into gluten free sourdough starters its on my list of things
to experiment with too. Cultures for Health website is a great resource for this. The other suggestion
would be to make smaller mufn sized buns using extra whipped egg whites or aquafaba (For a
vegan option) and see if you can get a lighter bun to enjoy. Hope this helps a little Let me know
how it goes! =) God Bless! ~Erika

Sarah
Hi Erika, your pictures inspired me to try making your vegan bread for my son who has an
allergy to wheat,Eggs and dairy! I would like to clarify if I can substitute your our,Erikas gluten
our mix to King Arthur gluten free all purpose our ? Also your recipe calls for a tiny amount,1/2
tsp xantham gum,can I substitute this for cornour or leave it out. My son is three years old and really likes
bread but all the ones we have tried from stores are too hard and tasteless,please help!
R E P LY
Erika
Hi Sarah!
I feel your frustration My sons have very restricted diets and it was so difcult in the beginning to
nd recipes/food that actually tasted good! My boys love this bread recipe and gobble it down. It
stays good on the counter in a bread bag for a couple of days and even does well in the fridge for a
few days I just warm it up for a few seconds and its good as new!
I love King Arthurs Gluten free our mix but its so expensive. I havent tried it with this recipe, but
it should work. I would also suggest adding an additional 1/4 tsp of the Xanthan Gum per cup of
our since King Arthurs blend doesnt have any. (That would be an additional 3/4 tsp for one loaf)
PLUS, the additional scant 1/4 1/2 teaspoon for this recipe. Unfortunately Corn Flour wont work
as a substitute for Xanthan Gum, but you can get it online at Amazon.com. One bag last a very long
time even longer if you store it in the fridge.
I hope that helps! I wish you the very best let me know how your son likes it! =)
God Bless!
~Erika
Meg
Erika, what about guar gum? Xanthan gum is often made from corn and we cant have
that. If I put guar gum in place of the xanthan gum for the our AND additional xanthan gum, do
you think that would work out alright?

Sarah
November 4, 2015 at 5:44 am
Hi Erika!!
I tried making your bread using King Arthurs Gluten free Multi purpose our and followed your recipe .. I
would say taste wise the bread is good and my son really enjoyed eating it with some butter (vegan)and
jelly, however the texture was a little hard/crusty on the outside and a little squidgy or sticky especially at
the bottom of the loaf, I would have liked it to be lighter and ufer. I was thinking could it had been the
extra xantham gum added to the our(as you recommended) or should I have kneaded the dough a lot
prior to the rising stage,or could it simply have been an error in baking it not long enough? The loaf was
also heavy,your one looks lighter and softer! I took some pictures but am unsure how to send them.
Nevertheless, I will keep trying to perfect it but next time I will use your recipe for the our mix. What do
you think I could do to improve my bread next time?
R E P LY
LaDonna
Hi Erica, can you tell me the amount of carbs and calories per slice the bread has? My husband
is diabetic and we are trying to nd bread recipis.
Im glad I found your website. I shared this on my Facebook;)
Take care,
LaDonna
R E P LY
Kristin
November 7, 2015 at 4:49 pm
Hello Erika! I just found your site today after visiting out naturopath with a directive to use only
white rice options for my egg- and dairy-allergy 4-year-old. Im curious as to if I can substitute your our
mixture with white rice our only. Im hesitant to make any substitutions because it seems like these kinds
of recipes are very ingredient specic. Plus, it would be costly to invest in all of the ingredients required if
Im not able to use them going forward. Any assistance you can provide would be greatly appreciated!!
Thanks for sharing your recipes! Blessings!
R E P LY
Erika
Hi Kristin! Unfortunately using only white rice our wouldnt work By itself, white rice
our bakes up very dense. I also have children with egg & dairy allergies, as well as other
inammatory conditions so that is why I formulated my our especially with this in mind. Did the
naturopathic doctor say if the other ingredients in my our blend were ok to use? (like the sweet rice
our, tapioca starch & xanthan gum?). Or is it just the brown rice our he doesnt recommend? Id
love to know. Thanks & God Bless! ~Erika
Stephanie
My mom is allergic to brown rice (but not white) and we found millet our to be a great
substitute. The bread was wonderful, and is the rst shes been able to have with her allergy
restrictions.
Stephanie
My mom has an allergy to brown rice (but white is okay) so we substituted millet our in
place of the brown rice our. This worked for us!
Lindsey
Hi Erika,
I appreciate your website and recipes greatly as I am new to gluten free vegan baking as my son can no
longer have gluten and dairy. I was wondering if you could help me with this bread recipe. I have made it
several times and I am following directions to the T. My bread is not rising like yours does:( please help
R E P LY
Erika
Hi Lindsey! If you havent made any substitutions (including the our blend), and youre
still not getting a rise, then it sounds like your yeast might not be fresh or alive. If youre talking
about it sinking after taking it out of the oven, then it could be that the loaf fall is falling from being
overproofed or left in the pan too long after taking out from the oven. Hope those tips help! =) God
Bless! ~Erika
Lindsey
Thank you Erika,
I have not used any substitutions, the only brand that may be different is that I used the gluten free
yeast packets instead of the Bobs red mill yeast. Sometimes I think my dough looks a bit thicker
than your does in the pictures. My dough doesnt collapse or sink, and the bread tastes good, it just
stays dense instead of light and uffy and it doesnt rise. I have tried proong it for the 20-30 and
tried a little longer. If I get any type of rise its very little. Do you think its the loaf pan I am using?
Also I just wanted to clarify its only 1/4 of the garbanzo bean brine and not all the liquid form the
can right? My dough may be just a tad bit thicker than yours. Thank you for your help!

Juli
June 1, 2016 at 5:51 pm
Hopefully you gured this out already but the climate could be the factor. Erika said she has a
tropical climate. Having lived in the Tropics for a few years and in other areas I can condently
report that yeast raises SOOO much faster in those warm climates. I would suggest putting your
loaf to rise in a warmer place. inside the oven with a pilot light keeping it warm, under a hot lamp
shining directly on the loaf, outside covered in direct sunlight. wherever you get some extra heat
on that loaf.
Good luck!! :0
(Erika, I am so excited to try this recipe!!!)
Mary
I havent had bread in 5 yrs. because of my allergies. I keep trying new ones I nd online, but
none work yet. Im allergic to chickpeas as well as all dairy,, egg, gluten, soy, etc. What can I substitute for
the chickpea brine then? hank you.
R E P LY
Erika
December 19, 2015 at 9:29 pm
Hi Mary! You can also use the brine from Navy (aka Cannellini Beans) Hopefully that will
work with your dietary restrictions. =) Enjoy & God Bless! ~Erika
Mary
Thank you Erika. Ive never tried them. Do you think adzuki beans would work? Thanks.
Abdullah
December 20, 2015 at 7:22 am
I would try 1/4 a banana that is darkened mixed with water to make the 1/4 cup mix.
Other than that, you can Google for egg substitutes
Mary
Thank you Abdullah. Unfortunately, Im even more allergic to banana. I have tried Egg
Replacer but had no success. I will keep working on a replacement. Thank you anyway for your
suggestion.
Susan
Any suggestions for baking at altitude? I prepared my dough as described. My yeast proofed
nicely, my bean brine whipped to nice peaks, but my wet dough was more the consistency of biscuit than
cake batter. It doubled in size in about 45 min, but did not rise any more after putting it in the oven. Baked
for 55 min nice browning, but bread was mildly gummy when cool. Tastes wonderful, but would be
difcult to make a sandwich on such short pieces of bread they look like 1/2 slices of traditional bread!
Thanks to anyone who can offer suggestions for improvement.
R E P LY
Susan
I forgot to add that I live at 7500 ft, which usually requires some tweaking of baking
instructions.
Erika
Hi Susan! Glad you like the taste! As long as you didnt make any substitutions, Im
thinking you want to be careful about how long you proof it Sometimes over-proong can actually
cause it to fall or shrink since gluten free foods have trouble maintaining their structure as it bakes.
Depending on your weather, I wouldnt proof it much longer than 20-30 minutes or on the lower
end if you are using a proofer/warming drawer. Also, depending on the size of your loaf pan, you
can scale-up the size of the recipe to create a higher loaf. Hope that helps! =) God Bless! ~Erika
Abigail
I am so excited to nd a recipe that does not include gluten, dairy, or eggs! I put my dough to
rise about an hour ago but it didnt rose much. Any ideas?
R E P LY
John
Hello Erika, I have attempted this recipe 3 times, and each time, I am very careful to not over
mix, using slow and low speeds, I get the aquafaba just right, and the yeast is very activated. Each time,
my dough turns out more like a dough than a cake batter, like in your photos. And, it doesnt rise nearly as
much as yours. When it bakes, it never rises at all. Any idea what I could be doing wrong?
R E P LY

Fernando
Good morning Erika how are you? I havent had luck with this recipe, at the end I dont get the
right texture it feels like I need a lot more water any advice?
Thanks for all your hard work I really like all your recipes.
R E P LY
lisa
Hi Erika,
Im excited to try this. We are doing a dairy, gluten, and egg elimination for my daughter.
I dont have a kitchen aid. Do you think I could mix this in the vitamix?
thanks,
lisa
R E P LY
Erika
January 20, 2016 at 11:02 am
Hi Lisa! No, I think the vitamix would over work the dough & wouldnt work to make the
vegan whip. You could do it with a hand mixer, although it would take a little bit longer. I hope that
helps! =) God Bless! ~Erika
g porter
Hi Erika can I make this recipe in a bread machine? My son has multiple allergies and is now
also on a wheat-free trial, so Im keen to try it but with so much cooking already having to be done it
would be so much easier if I could just add all the ingredients to my machine and let it do the work for me!

Thanks.
R E P LY
Mariana
April 3, 2016 at 3:28 am
I have the same question. Will the bread machine ruin it considering it is all pre-set?
Jen G
January 31, 2017 at 12:23 pm
My husband tried it with the bread maker but it didnt mix up well enough. It was tacky,
like a sticky sponge. And there were signicant clumps of unmixed our at the bottom.
Cat
Hi Erica
Thank you so much for sharing this. Ive tried many egg substitutes, this will be a new one to try.
Ive just put the mixture in the oven. Ive triple checked my ingredients because when I mix the our with
the yeast, my batter is dry and crumbly. In the end I added water little by little until my dough looks a little
wetter like your photos. I am not sure how the bread will turn out. I have no idea what has gone wrong.
Was adding water the right thing to do? This is my rst experience baking bread. Thanks again.
R E P LY
Katie
February 11, 2016 at 3:57 pm
I just wanted to thank you so much for this recipe. Our son, who loves toast for breakfast and
sandwiches for lunch, was just diagnosed with wheat/egg/dairy allergies. This bread is incredible its a
total game-changer for him. His daily life will be so much closer to normal thanks to this recipe. THANK
YOU!!! :-)
R E P LY
Cricket
February 25, 2016 at 5:53 am
Hi Erika! Ive been looking for a GF bread recipe since Im allergic to eggs, so was very happy
when I found this, till I read the ingredients list. I cant have any vinegars at all, my daughter cant have
cream of tartar or garbanzo beans, and neither of us can have navy beans. What can I do? Please tell me
Im not doomed to a bread-less life!
R E P LY
banana
March 30, 2016 at 10:30 pm
Im waiting for her answer on this too
Erika
April 11, 2016 at 10:30 pm
Hi Cricket! I think I have just the recipe for you its a new Bun/Roll Recipe that I think will
work beautifully for your allergies Stay tuned for it this week! =) God Bless ~Erika
Kathy
May I ask you how you sliced it ?

R E P LY
Erika
April 11, 2016 at 10:04 pm
Hi Kathy, I wait until the loaf is completely cool and slice it with either a long serrated
bread knife or my meat slicer (which I dont use for meat, but for fruits & veggies when I slice them
for the dehydrator). =) God Bless! ~Erika
Jennie
March 5, 2016 at 9:16 pm
This is the rst sandwich bread Ive made from scratch that actually lives up to my expectations!
It is so yummy and moist. I love, love, love it. Plus its cheaper than buying it from the store. Thank you so
much for making the recipe.
R E P LY
Erika
April 11, 2016 at 10:02 pm
Yay! =) So happy to hear that you enjoyed it Thanks so much for the comment! God
Bless! ~Erika
Angie
March 19, 2016 at 10:31 am
Awesome recipe and I got wonderful results!! Ive been experimenting w/making my own gluten
free breads for several months now. The results are usually the same, an extremely dense loaf that doesnt
quite live up to the bread taste Im looking for. Your recipe is the FIRST loaf that actually came out tasting

like bread! Its so airy, light, and delicious. I really appreciate all your tips and photos! I never knew to rest
the loaf on its side while its cooling. I bet thats why all my previous loaves were so dense. THANK YOU
for this delicious recipe that will be a go to from now on! :)
R E P LY
Erika
April 11, 2016 at 9:08 pm
Its such a blessing for me to hear that you enjoyed the bread recipe Thanks so much
Angie! God Bless! ~Erika
laura
March 31, 2016 at 5:02 am
I am nearly in tears at the hope of BREAD! thank you.
R E P LY
OLGA
April 5, 2016 at 4:58 am
Hi
Im new to gluten free and have tried this recipe twice. The rst time I didnt mixed it well, and it was more
a dough than a batter. The second time, I followed everything with the mixer, but I think I overproof it
because it went a lil bit over the top so when i baked it it sunk a lot in the middle and was very gummy.
Can you tell me any ideas of how i can improve this? I make regular bread every week but I realize im not
experienced in the gluten free.. Thanks!!
R E P LY
Erika
April 11, 2016 at 5:02 pm

Hi Olga, Gluten free is a lot more ckle to make than regular bread. Over-proong is a big
issue, as is mixing it correctly is key it usually feels like a thick batter. Plus, using the right pan &
removing it promptly to cool makes such a difference for me. Hope that helps, God Bless! ~Erika
Stacy
April 28, 2016 at 6:27 am
Hi Erika,
Ive been making your AP gluten-free our mix and baking your recipes for several months now. Your
gluten-free bread recipe is my favorite. I am going vegan so I am going to try this one now! My question is
can I use this recipe also to make gluten-free hamburger(veggie burger) buns? I have made it in a 913
inch pan like you say to and then cutting into square buns but Id like to make them where you make a log
cut it into 6 pieces then shape each into a ball to make individual round buns. Will that work with this
dough? TIA!
Stacy
R E P LY
Euan
May 6, 2016 at 1:42 pm
Hi, Ive tried the recipe twice now but Im nding the mixture thick, dry and doughy not the wet
runny cake mix you describe. Feels like too many dry ingredients not enough wet help!
R E P LY
Janet pollard
May 21, 2016 at 7:58 am
You say chickpea brine the chickpeas I can get are in water is this ok
R E P LY

Lori
July 3, 2016 at 9:10 am
Any way to make this in a bread maker??? Thanks!
R E P LY
Jeremy
August 14, 2016 at 12:56 pm
We made it with a our mixture consisting of tapioca, oat, and coconut. Taste it amazing just
too wet in the middle after baking. Not sure how to x that. Bake longer? We did a full 60 mins. Browned
nicely, but just a bit wet in the middle.
R E P LY
Bryony
August 15, 2016 at 11:06 am
I made this last night and Im in LOVE!! Ive already raved about it on facebook. Been gluten free
for 4 years now and only recently vegan, this is better than ANY of the previous bread recipes Ive made,
my partner was blown away too. Thank you so much!!
R E P LY
Jeremy
Help! I totally failed on my rst attempt and I dont know why. Can you help? I thought I followed
all the directions but the loaf hardly rose, it turned out soggy in the middle and it was brown all the way
through not white. Also, while I was preparing it it was too dry so I had to add an additional cup of water
to get it to the right consistency. Any idea what I did wrong? I have some pictures I could share if that
would help.
R E P LY
Mollie
Would love to try your gf vegan bread for an aunt of ours but she isnt able to use oils. Would
you know of a suitable replacement that would work?
Thank you in advance.
R E P LY
M.J.
Hi, Im doing an elimination diet from gluten, dairy, soy. Can I substitute the our for one that
doesnt contain xanthan gum? Also what do I substitute the extra xanthan gum used?
R E P LY
Lili
I just want to say thank you for all of your efforts! I am gf and vegan, I use happy camper bread,
but its so hard and crumbly and it always has to be toasted or grilled. Plus its $7/loaf! Ill be trying yours
this weekend. I dont use honey so think Ill use molasses to get the similar consistency. Thank you again,
may God bless you in abundance :)
R E P LY
Monique
Hi Erika, could i make this bread from start to nish in a bread machine? If so are you able to
suggest the steps to take to do it this way? Im not an experienced bread maker, machine or no machine so
id really appreciate any help, thanx in advance!
R E P LY
KJ
Just made this bread tonight in the bread machine. I put the wet ingredients in the bottom, then
the whipped aquafaba and cream of tarter, then the dry ingredients on top. I put the yeast on the very top.
I used the gluten free setting on my Cuisinart bread maker set at a 2 lb loaf on light crust. The texture was
quite nice, but it was just a touch sticky. I think Ill try it again on a darker crust so it will cook just a little
longer. Overall, denitely a success and Ive made a lot of gluten free, egg free, dairy free bread in and out
of the bread machine. Thanks!
R E P LY
Monique
O cool, was so hoping i was going to get an answer here, i really wanted to try this bread
in the machine, thanx!
KJ
I dont think the rise was as high as she got doing it manually, but Im ok with that for the
ease of the bread machine.
Erika

Hi KJ! Thank you SOOOO much for sharing your bread machine tips. This is my #1 asked
question and because everyones machines are different, I love when people share what did/didnt
work for them. When you get chance, can you please share which Cuisinart Bread maker you have?
=) Thanks again & God Bless! ~Erika
KJ
I think its the Cuisinart CBK-200. Ive made it a few more times. It did better on the dark
crust setting. Due to my sons food allergies, making my own bread is my only option. To make it as
simple as possible, I tried it without whipping the aquafaba and had success! I did add it to the
cream of tarter and whisked by hand for about 1 minute (not even close to stiff peaks maybe just
some bubbles!) and added it to the wet ingredients in the bottom of the bread maker. It was still
great.
Also, the our mixture seems to be fairly forgiving. I didnt have enough of you exact suggested
blend and so added a few odds and ends of other gluten free ours (sorghum, etc) to get to 3 cups
and it still turned out great.
The texture of this bread is so good, my husband still asks EVERY time he makes my son a
sandwich are you sure this is his bread?
Also, it would be helpful if you would link your our mix in this recipe. I always have to go back to
your search box to nd it, leave this recipe to mix my our and then come back to the bread recipe.
A quick link would help. Thanks for this recipe! This aquafaba has made SUCH a difference in our
allergy-friendly cooking/baking.
Rachel
We just made your bread recipe today in a silicone pan. It turned out fabulous! I was able to
slice thinly. I could have easily made a second batch today with the way that it went. I had to cut the kids
off of thirds so that we could have sandwiches tomorrow. It does have a nice crust on the outside and it is
moist on the inside. Also, I should note that we used maple syrup for the sweetener.
R E P LY

Erika
Hi Rachel! Im so glad you & your family enjoyed the recipe and its good to know that
the Maple Syrup worked well as a substitute. =) Enjoy & God Bless! ~Erika
Wendy Fletcher
Erika,
Thank you so very much for this AMAZING bread recipe! It is the absolute best I have ever had. I will be
replacing my 12 and 17-year-old sons bread with this better for us bread. I didnt have the full 3 cups of
our so I used what I had and cut the amounts of the other ingredients appropriately. Couldnt wait!
R E P LY
April
This bread is truly amazing!! My non-allergic husband knows its GFV and he still not only eats it,
but asks for it (believe me this is no small feat )! I totally love it too & thankfully so does my son who really
needs it. No longer will I pay $6+/loaf for frozen bread! Thank YOU, Erika!! (*made 3x in 2 weeks 3rd time
best so far, but all totally yummy!)
R E P LY
Erika
Thanks April! It makes my heart so happy to hear that the bread was enjoyed by your
family I pray it will continue to be a blessing. =) God Bless! ~Erika
Lassie Nelson
January 21, 2017 at 10:41 pm
This is the best bread recipe Ive ever tried! My son just ate a slice and then another and
another I can see that Im going to have to tripple the recipe tomorrow. This loaf is nearly gone already.
Thanks so much for sharing.
R E P LY
Erika
Hi Lassie! Yay! Im thrilled to hear the recipe was enjoyed by your family. =) Enjoy & God
Bless! ~Erika
Tanya
February 23, 2017 at 10:29 pm
Im on a low carb diet and am wondering if you could substitute almond our or coconut our
instead? Thank you!
R E P LY
aovena
March 2, 2017 at 9:31 am
This looks amazing, but I dont have a standing mixer. Do you think I can still pull it off? I am

most concerned about whipping the garbanzo water, is there a good substitution for this? I only have a
very small mixer that you hold in your hand. Thanks for any ideas you all have. I dont eat eggs or dairy
either so making breads and pastry feels almost impossible.
R E P LY
Sarah
March 21, 2017 at 3:50 am
I am in the exactly same situation as you. No stand mixer, but I have a hand mixer. Your
hand mixer will work ne for whipping up stiff peaks from the bean liquid, but it wont work very
well for mixing the bread dough. Its too thick. Youll have to mix by good ol arm power. I really
wish I had a KitchenAid!!! :(
Garima Sharma
March 12, 2017 at 12:07 am
Hi Erica, I still have to try your recipe. One query that I have is that instead of canned Chickpea,
can I used water from overnight soaked Chickpea at home? If not then what substitute can I use?
R E P LY
Sarah
March 21, 2017 at 4:36 am
Just wanted to let everyone know that if you cant have beans for whatever reason, you can
whip ax goo!!!: http://www.artisanveganlife.com/intensely-baking/
1/3 cup axseeds

3 cups water
Combine the water and axseeds in a saucepan. Bring to a boil, turn down heat, and simmer for about 20
minutes until it is thick and gloppy looking. Strain through a sieve. You should have about cup.
Allow to cool completely. This can be stored in the refrigerator for one week.
When you are ready to whip it, place the mixture in the bowl of an electric mixer and whip on high for
about 7 8 minutes until it resembles meringue. Fold gently into puddings, mousses, or purees to lighten
and add an airy texture.
Someone also mentioned (in a forum, with that link) that it works well to also add a pinch of cream of
tartar while whipping. It helps it to form stiff peaks.
R E P LY
Sarah
March 21, 2017 at 4:37 am
Oh, I forgot to mention, youd have to change the measurements, obviously. So make it so
you end up with 1/4 cup of ax goo for this recipe.
Sue
April 7, 2017 at 6:15 am
Is the picture of the bread the same bread you made vegan and gluten free? is this really
possible? is this some kind of trick?
R E P LY
Erika
April 7, 2017 at 7:52 am
Hi Sue! Yes, the picture in this recipe post is really Gluten Free & Vegan Bread! No tricks,
just delicious bread! =) If you look at the other recipes, youll nd even more bread recipes that are
GF &V (like buns, rolls & breadsticks). Enjoy & God Bless! ~Erika
L E A V E A R E P LY
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Olive Oil Apple Cider

Author: A Little Insanity - Erika Prep Time: 10 mins

Cook Time: 60 mins Total Time: 1 hour 10 minutes

Yield: 1 9x5 Loaf Category: Baked Goods

Cuisine: Gluten Free

1 Cups Warm Water

Teaspoon Cream of Tartar

3 Cups of Erikas All Purpose Gluten Free Flour Mix

4 teaspoons Baking Powder

Cup Olive Oil

2 teaspoons Apple Cider Vinegar

1. Add in the proofed Yeast Mix to the stand mixer bowl.

4. Stop mixer and add in Garbanzo Bean Fluff

6. Spray or Grease your 95 Loaf Pan.

2. Preheat your oven to 375 degrees Fahrenheit.

Serving Size: 1 Slice Calories: 130 Sugar: 3g

Sodium: 240mg Fat: 3g Saturated Fat: 0

Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 23g

After 20 minutes in the oven see how it shrinks back a bit?

After 50 minutes in the oven.

Soft Gluten Free Gluten Free Banana The Perfect Gluten

Don't Miss a Recipe!

Enjoy & God Bless!

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i have seen chickpeas in packages (not

Hey.. Honey isnt vegan so what can we use instead of that?

July 28, 2015 at 12:40 am

Thank you :-)

Is it possible to freeze the loaves?

At what point do you add the dry mix, please?

Im glad I found your website. I shared this on my Facebook;)

November 9, 2015 at 2:12 pm

Thank you Erika,

Im waiting for her answer on this too

May I ask you how you sliced it ?

I am nearly in tears at the hope of BREAD! thank you.

Any way to make this in a bread maker??? Thanks!

1/3 cup axseeds

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Soft Gluten Free Vegan Bread Recipe - Easy & Delicious!

Soft Gluten Free Vegan Bread Recipe - Easy & Delicious!