I’m beyond excited to share this gluten free vegan bread recipe. Back in 2019 when I made the decision to go gluten free, I knew that bread was going to be non-existent in my diet. The idea of tarnishing my former experience with bread by trying gluten free bread wasn’t something I was ready to do. So, I didn’t eat bread. Yes, for more than 1 year (22 months to be exact), I did not eat a single slice of bread. This may sound crazy but let me explain.

I lived in Honduras for the second half of 2018. And guess what? I rarely ate bread when I was there, if I remember correctly, we only had bread available 2 or 3 times in 6 months.

My diet consisted of what the locals ate, and it certainly wasn’t bread. Our bread was corn Tortillas.  When I came back to England in 2019, I knew that it wasn’t impossible to go bread free. Afterall, I had 6 months training.

How Did I Survived 22 Months Without Bread?

I survived my 22-month bread free stint by doing what I had become accustomed to in Honduras- I made tortillas!

I made lots of tortillas and in doing so, I explore almost every single gluten flour out there. I ate tortillas, arepas and pupusas, but no bread.  

In November 2020, I was strolling through a shop and randomly locked eyes on a loaf of Schar’s bread. I wasn’t even thinking about bread! But instantly, I was convinced that I should spend £1.99 on the smallest loaf of gluten free bread in existence. And that’s how my 22-month bread free stint came to an end.

My Gluten Free Bread Making Journey

That Schar loaf reignited something I was missing. Gluten vegan free bread tasted better than I expected.

However, I wasn’t prepared to pay £1.99-2.50 for half a loaf. Schar gluten free vegan bread is actually a decent brand if you are willing to spend money like that. For me, it was a no.

So, in November 2020 I embarked on my gluten free vegan bread making journey. And it was quite a journey. At times I felt disappointed, annoyed, and frustrated, but I later felt hopeful and then I hit my eureka moment. Why am I sharing all of this in a bread recipe blog post?

Because everything takes time. We live in a world where most people just want the answers straight away. We want the product and not the process, but there are some good lessons to learn from the process.

After many failed attempts, I finally have a gluten free vegan bread recipe that I was happy to share.  

I’d love to hear about your GF bread making experience. If you’d like to share… send me an email or drop me a message on Instagram. I hope your experience with this recipe will make you fall in love with bread again.

Please see below a video tutorial to help you along the way.

About the ingredients

Finely Ground Golden Flaxseed

The flaxseed will help to combine all the ingredients. Brown flaxseed may change the colour of the bread (I haven’t tried it using brown flaxseeds). I have previously made this bread using whole flaxseed. If I remember correctly, the final bread was a little dense.

Brown Rice Flour

The brown rice flour will help to balance the taste of the gram flour as well as add weight to the bread. Personally, I find gram flour overpowering, but the rice flour will neutralise the taste.

Gram Flour

The gram flour is a mix of yellow split peas and chickpeas.

Psyllium Husk

Psyllium Husk is derived from Plantago seeds and it is naturally high in fibre. In this recipe, it will help the bread to retain moisture and bind the ingredients. You cannot leave this ingredient out. It will give the bread that bouncy texture.  

Sparkling Water

The sparkling water and baking powder will help the bread to rise.

Maple Syrup

The maple syrup is optional in this recipe. However, I think it adds a nice taste to the final bread.

Ingredients

• 1/2 cup finely ground golden flaxseed
• 55g 1 cup brown rice flour
• 150g 1 cup gram flour
• 150g 3 tbsp + 1tsp whole psyllium husk 22g
• 2 1/2 tsp baking powder
• Salt to taste (I used 1/2 tsp)
• 1 tbsp maple syrup
• 550ml sparkling water