Vegan Gluten Free Bread Recipe without Yeast

Prep Time 30

Cook Time 1 30

Total Time 2

Servings servings

Calories 119

Preheat oven to 325°F (163°C).
In a large bowl, whisk together dry ingredients.
Separately, mix warm milk and ground flax seed. Allow to gel up for a few minutes.
Whisk agave nectar and apple cider vinegar into milk mixture.
In a separate bowl, add dry and wet mixtures and mix well to combine. (The dough will be thick!)
Pour into a loaf pan (I used a 9x5-inch) lined with foil or parchment. Sprinkle rolled oats or seeds of choice on top and cover loaf with a foil tent.
Bake for 90 minutes total: 45 minutes with a foil tent, then remove the foil tent and continue baking for another 45 minutes, until the bread is lightly golden. It should spring back when touched. (Test with a toothpick to see if it comes out clean!)
Cool completely before removing from the pan and slicing. (Tip: Once cooled, refrigerate the entire loaf before slicing it. This can help reduce any gumminess and produce cleaner bread slices.)
Enjoy!
Store in a zip-top bag or airtight container at room temperature for 5-7 days. In hotter or more humid climates, you may want to store in an airtight container in the fridge.
Yields 12 slices.

Based on feedback from other people who have tried this recipe, here are some substitutions they've found success with:

Buckwheat flour: we've heard from Kate, who substituted for buckwheat flour with a combination of teff and cricket flour.
Brown rice flour: Lulu found success substituting for brown rice flour with quinoa flour.
Xanthan gum: in addition to using quinoa flour, Lulu replaced the 1 tsp xanthan gum with 2 Tbsp Psyllium husk.
Agave nectar: some people have found success replacing the agave with honey, although others have found it problematic. Kate replaced the agave with coconut sugar and it worked out well, while Lulu omits the sweetener altogether and uses small pieces of dried figs and walnuts instead!