Easy Homemade Vegan Bread (gluten-free and soy-free)
This yeast bread recipe is vegan, gluten-free, and soy-free, too. Similar to a rustic Italian or French bread loaf in taste and appearance but you can make a simple sandwich bread loaf as well. Very versatile!
Servings Prep Time
8 120
Cook Time
Servings Prep Time
8 120
Cook Time
  • 1/4 cup warm water 95-105F for proofing
  • 1 tsp sugar
  • 4 tsp dry active yeast
  • 1 cup warm water
  • 2 1/3 cup gluten free all-purpose flour. (weight ~ 205 Grams) * see notes for tips
  • 1 c oat flour (around 120 grams) *see notes for substitutes
  • 1 TBSP baking powder
  • 4 tsp xanthan gum (if your all purpose flour has xanthan gum included, you may reduce the amount 3 tsp or so)
  • 1 1/2 tsp kosher salt
  • 1 TBSP apple cider vinegar or Lemon Juice
  • 2 Tbsp olive oil or grapeseed oil
  • ½ to 1 1/4 cup of warm water, use as needed.
  1. Proof yeast. Place active dry yeast in 1/4 cup water (95-105 F) and mix with 1 tsp sugar. Let is sit for 5 minutes. If it bubbles, it’s active. Set aside until ready to use.
  2. In a large mixing bowl or mixer bowl, whisk together your dry ingredients. Mix the yeast mixture together with dry ingredients, then add the 1/2 c water, oil, and vinegar. Mix well until you get soft sticky dough, similar to pizza dough. If the dough seems too dry (depending on the kind of flour you’re using), add a 1/3 c to 1/2 c bit more of room temperature water. If it is too soft, add just a little bit of flour.
  3. Knead the dough for 5 minutes in the stand mixer with a dough hook (you may also do this by hands with floured hands to prevent from sticking).
  4. Next, lightly flour a clean well-floured surface and knead the dough a little more, shaping into a loaf or braid. This is optional. If your dough is sticky, then skip the knead. For ease, skip the second rise and knead and place dough straight into a parchment lined bread pan – 8×4 or 9×5 pan. Spread dough in pan with wet hands. Cover with cotton towel and place in a warm place until doubled in size. The dough usually takes 70 minutes to 90 minutes to rise. See notes for tips!
  5. After dough has risen, score the top with serrated knife, dust with flour, then bake at 350° preheated oven for 35 to 40 minutes, brushing with 1 TBSP melted vegan butter 10 minutes before done.
  6. Let bread cool on counter for 10 minutes to 15 minutes before slicing into it. This bread is freezer friendly!