Gluten-Free Vegan Sandwich Bread

This gluten-free vegan sandwich bread is sliceable, toastable, not crumbly, not doughy, and not dry! It has a great chew and a wholesome whole-grain flavor. If you’re not a fan of whole-grain stuff, this bread probably isn’t for you. Sorry, come back next time. Can we still be friends?

This bread is xanthan gum-free. Nothing wrong with xanthan gum really. I’m not one of those people who thinks it’s bad for you because you can’t go outside and pick it off a bush. It’s just that personally, it gives me a stomach ache. That’s mostly why I never use it. I also don’t really like the texture it gives things. But mostly, its the stomach cramps.

You might be wondering, if there’s no xanthan gum, where does this bread get its chewy texture? A very apt question, stay after class to receive your gold star. This bread’s chewiness and structure come from a combination of tapioca starch, ground flax seeds, and ground chia seeds. The tapioca starch adds some light chew (that’s why the little balls in boba tea are chewy) but also helps keep the bread from being too dense. The ground flax and chia seeds add even more chew and a lot of nutty whole-grain flavor. To help make this bread a little softer it also contains some oat and almond flour.

I grind the flax and chia seeds myself in a bullet blender, but you can use pre-ground flax and/or chia seed meal if you can find it. You could also grind your seeds in a coffee grinder. You can use any kind of flax you like in this bread, golden or brown. I prefer brown flax seeds because they have a stronger flavor, but both work equally well if you’d rather use golden flax.

This bread is very nutritious, it has more than 4 grams of fiber and protein per slice! Enjoy some toast with peanut butter or mashed avocado. Or, make a hummus and veggie sandwich. Whatever you do with it, I’m sure you’ll enjoy this nutty gluten-free vegan sandwich bread.

Print Recipe

Gluten-Free Vegan Sandwich Bread

Author: Mary Ellis Cooking Method: Baked

Difficulty: Medium Prep Time 100 mins Cook Time 45 mins Total Time 2 hrs 25 mins

Servings: 14

Ingredients

Servings

• ³⁄₄ cup water
• 2 tsp brown sugar
• 1 tsp yeast
• 8 tbsp flax seed (ground)
• 4 tbsp chia seeds (ground)
• 1 ¹⁄₃ cup tapioca starch/flour
• ²⁄₃ cup oat flour (make sure its gluten-free)
• ²⁄₃ cup almond flour
• 1 ¹⁄₂ tsp salt
• ¹⁄₂ cup unsweetened soy milk
• 2 tbsp vegan butter

Instructions

1. Microwave water until lukewarm (not too hot, it'll kill the yeast) in a small bowl or measuring cup and add the 2 teaspoons of brown sugar to it. Mix and add the yeast. Let sit about 10 minutes or until kind of frothy.
   
2. Measure out your ground flax and chia seed, or grind them if necessary. Place in a large bowl. Measure out the rest of the starches and flours and the salt and mix.
   
3. Measure out two tablespoons of vegan butter and melt. Measure out and microwave the soy milk until just warm.
4. Add the yeast mixture, soy milk, and melted vegan butter to the flour mixture. Combine very well.
   
5. Cover the dough and let rise for 45 minutes at room temperature.
6. Uncover and mix again.
7. Grease a loaf pan with neutral oil or vegan butter and scoop your dough into it. Press down into an even layer.
8. Cover pan with a damp dishcloth or paper towel and let rise another 45 minutes.
   
9. After 45 minutes pre-heat your oven to 425 degrees Fahrenheit.
10. After oven come to temperature place pan in the oven on a middle rack.
11. Bake for 45 minutes or until the bread's internal temperature comes to 190 degrees Fahrenheit.
12. Enjoy! Let cool before slicing.