This gluten free vegan white bread is so good. It is gum-free, soy-free, egg-free, dairy-free, vegan and uses a special method to cook.
This is the gf bread you will want to make! And as I mentioned before, Keep that Steam in the picture someway or the other to get a absolutely moist and fresh bread! My current diet preference is because of ethical and health reasons. But there are several who dont have a choice to choose what they eat. Be it any kind of limitation, health, financial or other. Whichever the case, I’d like to think that it is not about giving something up, it is about replacing it with something slightly different, maybe even better. We didnt “give up” dairy, just replaced it with something much more nutritious!
The same thought of not missing out on anything(something I picked up from the ever vivacious Cara), keeps me motivated to try these gf yeast breads. If one day, I couldn’t eat gluten, would I eat this bread? hell yes!
Check on other ways to bake gf breads on my bread album here.
You can use this dough to make the GF Dinner rolls or GF Naan as well. I have tried switching up a part of the oats with sorghum and it works just fine. That also tells you that you dont need to stick to the proportions. The dough before the second rise just should not be a flowy cake batter or a stiff bread dough. Anything in between and it should bake up great.
The bread has Oat flour, brown rice flour and some starch. No gum, soy or corn. It is steamed for a little more than half the bake time and then baked. You can also bake this like the GF Dinner rolls, by covering the pan with a foil while baking. For a bigger batch, for each 1 cup oat flour, use 2/3 cup brown rice and 1 cup starch(3/4 cup potato, 1/4 cup tapioca), non dairy yogurt and water .
I dont have a fancy steamer, I just use a regular deep pan with a lid which has a hole and add enough water to last the 20 minutes.
I toasted some slices with some vegan butter on the skillet and served these with Bhaji as in Pav Bhaji, the Indian street food/sloppy joes and these slices were amazing, even 2 days old! hubbs couldnt tell much of a difference!
Gluten Free Vegan White Bread Loaf
This gluten free vegan white bread is so good. It is gum-free, soy-free, egg-free, dairy-free, vegan and uses a special method to cook.
Servings: 8 slices
Calories: 82kcal
Ingredients
- 6 Tbsp oats ground (1/4 cup +2Tbsp)(All flours starches are Bob's red mill)
- 1/4 cup (39.5 g) brown rice flour
- 1/4 cup (40 g) potato starch
- 1 Tbsp tapioca starch
- 1/4 cup (62.5 ml) warm water
- 1 teaspoon active yeast
- 2 tsp raw sugar
- 1 tsp agave syrup
- 1.5 Tbsp non dairy yogurt So Delicious plain coconut milk yogurt or make your own cultured Nut Milk -Cashew Yogurt
- 1/2 teaspoon (0.5 teaspoon) salt
- 2 teaspoons oil
After first rise:
- 1-1.5 Tablespoon (1 Tablespoon) potato starch or half potato starch and half ground oats
Instructions
- Warm the water and add yeast and 1 teaspoon sugar to it. Mix well and let it get frothy. 8-10 minutes.
- In a bowl, whisk all the dry ingredients well.
- In another bowl, lightly whisk the oil, yogurt, agave and sugar until well combined.
- Add the dry ingredients and the yogurt mix to the yeast mix and whisk to combine well. The dough will be more of a stiff batter.
- Let it rise for 1.5 hours or until doubled.
- The oats will make the dough less battery after the first rise, but it will still be sticky.
- Add some potato starch to make it less sticky and dump the sticky dough into parchment lined mini bread loaf pan. Even out using a spatula.
- If you want to make dinner rolls, use just enough potato starch and oats flour and use oiled hands to quickly make small balls(a few Tbspns). Place balls touching each other in parchment lined stoneware for baking or round cake baking pan if steaming. See GF Dinner rolls
- Spray top with water, and then with oil or dust with Oat flour.
- Prepare steaming pan, warm the water, switch off and place the bread pan in the steamer. Cover and let rise until doubled. (20-35 minutes)
- Start up the steamer and steam for 20 minutes or atleast half the total bake time.
- Meanwhile preheat the oven to 395 degrees F. Take the pan out of the steamer after 20 minutes and immediately place in oven.
- Bake at 395 for 12-17 minutes to just about brown the edges. Dont over brown it. steamed breads will not brown easily and then directly become too crusty.
- Let bread cool outside the pan for 15 minutes before slicing.
Notes
For a regular size loaf- total bake time would be 45-50 minutes. If the crust feels hard after cooling completely, warm the slices in a toaster for half a minute and they will spring back! Nutritional values are based on one slice
Nutrition
Nutrition Facts
Gluten Free Vegan White Bread Loaf
Amount Per Serving
Calories 82 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 150mg7%
Potassium 104mg3%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin C 0.6mg1%
Calcium 9mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
I recently came upon this Ted talk by Robin O’Brien about the rise in food allergies and cancers after the introduction of GMO’s. From 97 to 2002, peanut allergies doubled,
1 out of 17 kids under 3 has a food allergy, 265% increase in the rate of hospitalizations because of food allergic reactions.
Also check out this Infographic on OneGreenPlanet about GMOs and how so many countries dont allow them. Amazing statistics.
Kurryleaves says
February 20, 2012 at 11:52 amamazing…love the texture of the bread…awesome recipe
Caitlin says
February 20, 2012 at 12:53 pmwow- this bread looks AMAZING! i can’t wait to try it!
Richa says
February 20, 2012 at 8:26 pmThanks caitlin , Let me know when u do!
Now Serving says
February 20, 2012 at 1:20 pmThe pictures of the toasted bread had me drooling – can you blame me – its 8:15 in the morning – perfect breaky idea 🙂
Ashlae says
February 20, 2012 at 2:07 pmYAY! Finally, a vegan/GF bread that looks great. And doesn’t cost a fortune 🙂 I have a bad habit of letting bread go bad in the fridge, so I cannot wait to make this and freeze it. Then toast it and slather it with vegan butter, mmm!
Richa says
February 20, 2012 at 8:28 pmyep.. you should this one! it is almost like a regular with gluten bread loaf.
Aarthi says
February 20, 2012 at 4:29 pmThis looks totally delicious..
Aarthi
http://www.yummytummyaarthi.com/
Sunday Morning Banana Pancakes says
February 20, 2012 at 7:16 pmI so want a piece of that buttery toasted / grilled bread right; you have hit my weakness!
Thanks for sharing the video; I love all the little extras you put in your posts 🙂
Richa says
February 20, 2012 at 8:29 pmThanks Heather.. yeah i can snack on toasted breads all day!
its quite alarming, the way this country doesnt care about health..
Vicky says
February 20, 2012 at 7:57 pmSteaming does make the difference! This looks amazing and no eggs or gums and plenty of natural whole grains! Fantastic!
Richa says
February 20, 2012 at 8:30 pmThanks Vicky.. yep its a good balance as of now:) and it worked for us coz it was so close to my usual breads!
Cara says
February 20, 2012 at 9:17 pmHell yes, is damn right!!!! Richa! Good god, woman–what planet did you come from??? You are not of this world and your gluten free skills are incredible! I cannot WAIT to try this, girl! xo
Richa says
February 21, 2012 at 12:54 amGood ol Planet Earth. :). yes yes, try it and let me know! hope it turns out good. Thanks for the exclamation! 🙂
Cara says
February 22, 2012 at 5:19 pmI’ve got one more exclamation for you:
!!!!!
{that was actually 5} 🙂
Richa says
February 22, 2012 at 7:05 pmThank ya! those exclamations help me get more gf baking ideass:)) just applying some bread baking here and there. and it seems to be working!
Heather says
February 21, 2012 at 12:31 amOoh this looks great! Can’t wait to try it. Does the yogurt make the bread stay moist for a few days afterwards? I’m finding my bread usually gets pretty dry, altho lately I’ve used some xantham gum & flax seeds for eggs & that does seem to help a bit.
Richa says
February 21, 2012 at 12:51 amThanks Heather. It is both the yogurt and the Steam which keeps it soft. Warm it up a bit before eating and it gets even softer.
Alea Milham says
February 21, 2012 at 2:02 amI am looking forward to trying this bread. I’m going to pass it on to a friend whose child is allergic to eggs. Great recipe!
Richa says
February 21, 2012 at 7:22 pmThanks Alea!
Poornima Nair says
February 21, 2012 at 3:20 amThis looks fabulous! Love the pic with the toasted bread!
Laura says
February 21, 2012 at 6:31 amI have been craving bread lately. So you’ve convinced me…making this tomorrow morning! The bread looks perfectly moist and absolutely delicious.
Richa says
February 21, 2012 at 7:23 pmThanks Laura. Let me know how it turns out.
Veganosaurus says
February 21, 2012 at 9:14 amOh wow!! The texture looks fantastic, Richa!! I never thought a GF bread could look like this. I also like that you’ve made it gum free since I never tried GF stuff until now simply because most recipes I’ve seen call for gum and I was too lazy to go hunting for some. (Hey, that rhymed! :oP)
Now I just need to go looking for potato/tapioca starch. haha Would corn starch or arrowroot powder work too?
I was never really interested in GF foods until I discovered your blog. Thanks for the inspiration. 🙂
Richa says
February 21, 2012 at 7:25 pmThanks Sus! yes that did rhyme. you can use a mix of the starches..corn and arrowroot and use slightly more. Also use either potato water(water in which you boiled the potato) Or a Tbsp+ of mashed potato for some added starchy elasticity. Let me know how it turns out!
dassana @ veg recipes of india says
February 21, 2012 at 12:48 pmthe texture of the bread is looking so good. i think i have to try once a gluten free bread and that too from your site. you are so good in baking these breads and making vegan & gluten free recipes.
Richa says
February 21, 2012 at 7:26 pmThanks Dassna! you can try the usual whole grain ones too..:)
Harini says
February 21, 2012 at 1:20 pmThis looks very very good! Thanks. I will try it.:)
Richa says
February 21, 2012 at 7:27 pmThanks Harini! Let me know how it turns out!:)
Hannah says
February 21, 2012 at 2:57 pmLook at you go- You’re a regular gluten-free bread-making machine! Incredible, that texture looks so soft and spongy. And it looks totally irresistible when toasted!
Manasi says
February 21, 2012 at 3:49 pmThis looks fantastic.
Last week I found Udi’s Gluten free bread in the store and it was tough, really tough, Felt like I had a rock in my hands. That made me place the load back on the rack and move on. This is fantastic,I hope I can make it as well as u have.
Richa says
February 21, 2012 at 7:29 pmI havent really tried a gf bread from the store. I have these few points about what i want in the bread with or without gluten and trying to get it to match all those as closely as possible. Give it a try. or make a small batch like the gf naan and see if you like the texture and feel.
Raj @ Flip Cookbook says
February 21, 2012 at 7:42 pmWow I love how moist this bread looks! 🙂 I’ve been buying store bought gf breads because my attempts at home either made the bread seem like cake or fell apart too easily or just was like cardboard. Definitely will be trying this out.
Thanks for sharing at this week’s Sugar Free Sunday!
Richa says
February 22, 2012 at 7:03 pmThanks Raj! Do let me know how it turns out.
Kiran @ KiranTarun.com says
February 21, 2012 at 9:48 pmWow! I’ve never came across a vegan/gf bread that looks so delicious 🙂
Jeanette says
February 22, 2012 at 2:00 amThe texture in your bread looks fantastic – nice rise too!
Richa says
February 22, 2012 at 7:03 pmThanks Jeanette!
Deeps @ Naughty Curry says
February 23, 2012 at 3:38 pmthose pores on the bread looks perfect! cant believe its GF
Janelle (Gluten Freely Frugal) says
February 26, 2012 at 10:01 pmThanks for sharing this recipe on Allergy-Free Wednesdays. Hope you’ll come back this coming Wednesday with another fabulous recipe!
Richa says
February 29, 2012 at 10:27 pmThanks Janelle.
Ellen (Gluten Free Diva) says
February 29, 2012 at 2:06 pmOh, this looks great. I definitely want to try it. Not sure how I can set my oven to 395 degrees, but I can do 400.
Richa says
February 29, 2012 at 10:28 pmThanks Ellen. 400F will work fine!
Vicky says
March 16, 2012 at 2:07 amI still haven’t made this yet! BUT I might take your advice and make a pizza base with it – always on the look out for great GF pizza bases!
Richa says
March 16, 2012 at 3:16 amThis is quite a wet dough. You will need to add a bit more oat flour after the first rise, so it doesnt collapse under the toppings..and then work quickly:) Let me know how it works out.
If you can, then steam the flatbread to almost done(20 minutes for 9-10 inch), then top it and bake on high temp or lo broil. Then it wont be as crumbly.
Becky says
March 25, 2012 at 12:52 amDo you think I could use dairy yogurt? I’m guessing the only reason for non-dairy is if we’re sensitive to it – not that it’s properties effect the bread differently?
Richa says
March 25, 2012 at 4:05 amYes, you can use the dairy version. The yogurt helps keep the bread soft and moist. any creamy yogurt will work.
Vicky says
April 19, 2012 at 8:24 pmHoping to finally make this at the weekend!
Farzana says
May 24, 2012 at 4:48 pmOh my gosh the bread looks like regular wheat bread ! Can you post a picture of what the dough is supposed to look like once its all mixed? I find it varies for every recipe almost. Also, I thought gluten free brea only needs 1 rise, not like regular gluten flour bread? Maybe someone can give me some info on this as I may just not quite understand it. Do you think I can use the quick rise yeast, which only needs one rise to get this result??
Richa says
May 24, 2012 at 8:05 pmHi Farzana, Thank you for dropping by:) you can look at the dough pictures on my glutenfree naan post or the glutenfree focaccia bread post http://hobbyandmore.blogspot.com/2012/03/gluten-free-zucchini-basil-focaccia.html
There is a before rise and after rise dough picture. The dough i usually like is a stiff batter. Yes, you might not need a double rise with most gf flours. I am using Oats in this and they tend to absorb a lot of moisture depending on the type. The double rise also gives you a chance to adjust the dough if needed after the first rise. If it is too soft, you can add more flour/starch, if too dry, then add in water.
Quick rise yeast will just rise a bit quicker to double in volume. I would suggest trying the double rise to see the dough if it is rising to almost a double rise in the first rise. If using just one rise, then add a bit more water.
Let me know if you do try it:)
Farzana says
May 26, 2012 at 4:38 amThanks Richa! I will definitely check it out! Thanks for the info on the double rise 🙂 I do have a question regarding the steam bath. You say:
“Prepare steaming pan, warm the water, switch off and place the bread pan in the steamer. Cover and let rise until doubled. (35-45 minutes)
Start up the steamer and steam for 20 minutes or atleast half the total bake time.”
So basically, I can place the loaf pan in any sorda big pot with lid and a small hole and let it sit in there for 20 min with the lid closed? Would I have to boil the water? What do you mean when you say “switch off”?? Thanks so much! What a great idea!
Richa says
May 26, 2012 at 6:28 pmHi Farzana, the switch off is to switch the heat off once the water bath is warm. For the second rise, you want the dough to be in a warm place. You can either just put it in a warm oven or in a warm water bath. Once rise to almost double(which will depend on the ambient heat and yeast, anywhere from 20 to 30 minutes), steam the loaf any way you can. In a stove top steamer, or any pot filled with water and a lid with a hole to let the excess steam out. Steam for 20 minutes then bake until required crust color.
Farzana says
May 27, 2012 at 11:54 pmHow hot should the water bath be? Boiled water or is that too hot? Usually, I use just hot running water from the tap, fill my kitchen sink up. Place my pot in there and my loaf pan in that (of course there is a lid). I am still trying to figure out the steam idea. I guess I can use the same pot, which has a hole and lid and place my loaf pan in there. Do I place water under this (lets say on a baking tray or something) to give it the steam?? Also, I have a mini loaf pan size 5 3/4 x 3 x 2″. Is this the correct size? Thanks so much, RIcha. I will get there! I really wanted to try making this tonight 🙂 I have never tried steaming a loaf of bread before so its all new to me.
Farzana says
May 28, 2012 at 12:17 amI swear, this will be my last question: First you say “prepare steam and place in steamer and cover and let rise”. Then again you say “start up steamer and steam for additional 20 minutues”.
Could this have been a mistake? Maybe you meant “prepare warm water bath” instead of “prepare steamer”? Am I missing something??
Richa says
May 28, 2012 at 1:44 amHi Farzana, No problem. I have to make a newer post with step by step pictures. 🙂
Let the bread rise in any warm environment, water bath, warm oven and then proceed with the steaming.
Here is a picture of my steamer pot from another post http://4.bp.blogspot.com/-eZ7XsJEfcvM/T3vrbDM-myI/AAAAAAAAFjc/c7Ef2Slsb0M/s1600/dhokla-pretzelbites%2B001.JPG
Its just a big pot with 1-2 inches of water and a lid. I place the bread pan in the pot, in the water. Cover with the lid and put the pot on high heat. The water will start to boil in 5 or so minutes and steam will develop inside the pot. You can also use a pressure cooker to steam if you have used one before.
The pot should be able to fit your bread pan in length as well as height.
If you would rather steam in the oven, Then use a big baking dish and add 2 inches of boiling water in it. Place the bread pan in the boiling water. Use aluminium foil to make a dome over the baking dish and seal it. Bake this at preheated 400 degrees F for 30 minutes. Them remove the foil and remove bread pan from the water, place it on the oven rack, and continue baking for another 10 minutes.
sorry to confuse you even further. Let me know how it works out.
Farzana says
May 28, 2012 at 5:03 amHey Richa! Oh my gosh, I get it LOL ! So high heat for the 20 minutes for steaming. Thanks sooooooo much. I couldnt make it today cuz I just got your reply now so hopefully I get a chance this week! I will let you know what the result is for sure. Cheers 🙂 (yes, a step-by-step to include pictures would definitely be VERY helpful for people like me LOL)
Farzana says
June 1, 2012 at 4:15 amHi Richa!! I finally got a chance to make these! They definitely dont have the pores that your bread does! Also, the dough didnt even go all the way to the top of the pan (used exact size as yours). I followed the recipe EXACTLY, but instead of rice flour, I used sorghum flour. I steamed using my pressure cooker. It tastes really, really yummy and chewy though but definitely does NOT look like yours. In fact, my quick bread I made yesterday rose much more than this (also used the mini loaf)
Richa says
June 1, 2012 at 4:20 amMy bread reached till just about the edge of the pan. The bread can rise and fall if the consistency is too battery or if the heating got interrupted.
If there were no pores, then the only thing i can think of is the yeast. Did the yeast froth when you added it to warm water? Also, did the dough rise before you put it to steam?. you can also add a little baking powder to the oats to help the rise if you are not sure about the yeast.
Farzana says
June 1, 2012 at 5:01 amYes, Richa, the yeast did foam when I mixed it in the water/sugar. . . I guess you can say it almost doubled? The bread rose pretty nicely (although still not to the rim) when I checked it out after the 2nd rising (just before I turned on the steam). It shrank slightly when I opened it after the steaming. It didnt shrink at all after this (even after baking it in the oven. I am wondering about the dough. Wonder if it should’ve been more wetter/stickier. It reminded me a lot like regular gluten dough. Not too sticky . . . just like regular dough almost if you know what I mean. You said to add 1 to 1.5 TBSP more flour at the end. . . I really didnt feel I needed it cuz it wasnt really stucky to me. Maybe next time, I could try a different/new yeast.
Richa says
June 1, 2012 at 6:19 amif the yeast was so foamy, then it is working fine:) sorghum also tends to make the dough dense. all flours act differently and the water content and starch content needs to be adjusted a bit. For denser flours like sorghum, millet you need extra starch to help the dough hold the airyness. If it did turn out like a regular gluten dough then you are on the right track!:)
Lainy says
April 28, 2014 at 7:14 pmThis looks amazing! Thank you for sharing 🙂 have you by any chance made a bigger loaf and have rhe measurements so that I don’t have to do the math?
Lainy says
April 28, 2014 at 7:14 pmThis looks amazing! Thank you for sharing 🙂 have you by any chance made a bigger loaf and have rhe measurements so that I don’t have to do the math?
Richa says
April 29, 2014 at 2:29 amtry this loaf. http://www.veganricha.com/2013/06/gluten-free-strawberry-sandwich-bread.html
Sarah says
December 21, 2014 at 3:20 amIs it possible to replace the tapioca starch with organic corn starch? And if so, is it a 1:1 substitution? I know this is an old recipe but I’d love to make it, thank you for your time x
Richa says
December 21, 2014 at 11:16 amyes you can sub it in this recipe. 1: 1 sub.
tony says
March 23, 2015 at 6:23 amcan some other starch replace the potato starch. I can not have potatos
Richa says
March 23, 2015 at 9:39 amuse arrowroot.
Raluca says
March 13, 2016 at 6:24 amThank you very much for this recipe ! My first batch didn’t turn out too well but i tweaked the second one and … i turned out great !!! I mean the texture , the colour , the taste – the best gluten free bread I’ve ever eaten , you’re idea about steaming it , it’s genius .
it’s even better when toasted with ghee .
Thank you 🙂
Best recipe
P.s :
What’s your opinion on ghee for vegans ?
Richa says
March 13, 2016 at 11:02 amthats amazing! yes with gf baking, its a learning process on figuring out what consistency dough or batter work best. So glad it turned out well.
Ghee is clarified butter, which is made from dairy milk. Anything that comes from an animal is not vegan. 1 lb of ghee takes about 28 lbs of milk to produce, plus it is saturated fat.
Sirisha says
November 20, 2016 at 4:19 pmHi Richa,
I wanted to try this recipe in a microwave. Will this work with microwave?
Richa says
November 20, 2016 at 5:36 pmwill not work in the microwave.
Marta says
April 30, 2017 at 9:53 amThis is the best gluten free bread ever! It looks white like if it would be “unhealthy” but full of fiber and the taste ist amazing. Thank you a lot for your recipe!
Irene Raymond says
January 30, 2020 at 7:12 pmHi, Richa. I’m so glad to have found your gum-free gf bread recipe!! Gums do BAD things to my digestive system!! Can I leave the oil out? Could I substitute some apple sauce for it? Thanks!
Richa says
January 30, 2020 at 8:33 pmyes omit the oil and use applesauce