Gluten free & vegan bread

Being gluten and wheat free intolerant really was a big blow to my food choices and my purse. There are a few things I miss but none more than a soft wholemeal or granary bread or just soft bread in general.

I like to think I am a good baker and my normal homemade bread is something I am very proud of. Gluten-free bread though is another matter. I have tried many recipes over the years but making gluten-free at home is something akin to alchemy. Before I became vegan I could use egg white in the recipe and I had some really good results. Now with that off the table, I turned to that wonderful multi-purpose ingredient aquafaba.

It is almost impossible to make a very airy gluten-free at home but I am pleased with this one. It is so nice toasted or a thickly buttered slice with a bowl of soup. The aquafaba (chickpea water) in this recipe is whisked up and folded in gently.


  • 300ml warm water
  • 3 tsp sugar
  • 21/2 tsp dry active yeast
  • 80ml aquafaba
  • 1/2 tsp cream of tartar
  • 300g gluten-free brown bread flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp xantham gum
  • 115ml sunflower oil
  • 2 tsp cider vinegar


  1. Preheat the oven to 180C
  2. Mix the yeast with the sugar and water and place to one side.
  3. Place the aquafaba in a bowl of a stand mixer with the cream of tartar and whisk with until it reaches stiff peaks, stop when it reaches this point While that is doing in a separate bowl mix together the flour, baking powder, salt, and xanthan gum.
  4. Combine the oil and cider vinegar in a separate bowl.
  5. On slow speed mix together the flour, yeast mixture, and Oil until smooth.
  6. Gently fold in the stiff whisked aquafaba with a metal spoon until thoroughly combined.
  7. Pour into a 2lb lined loaf tin and bake for an hour. Leave to cool in the tin for 10 minutes and then on a cooling rack
  8. Do not attempt to slice until it has cooled right down or it will just crumble.


PS: If you like this recipe, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page I love seeing your versions of my recipes. Or I would love to hear your comments.

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