Easy Vegan Gluten-Free Bread for Bread Machine
A wholesome vegan, gluten-free bread recipe tailored for bread machines. Made with a nourishing blend of flours, psyllium husk, and flaxseed for structure and softness no eggs or gums needed!
Equipment
- Bread Machine
- Mixing Bowl (optional, if pre-mixing psyllium gel)
- Kitchen Scale
Ingredients
Dry Ingredients
- 120 g brown rice flour
- 120 g sorghum flour or oat flour
- 30 g millet flour or buckwheat flour
- 30 g corn flour or teff flour
- 75 g arrowroot starch
- 75 g tapioca starch
- 1½ tsp salt
- 1 tsp sugar
- 1½ tsp instant yeast
Wet Ingredients
- 500 g warm water
- 2 tbsp ground flaxseed
- 2–3 tbsp psyllium husk flakes or powder
- 1 tbsp olive oil
Instructions
- In a small bowl, whisk the warm water with flaxseed and psyllium husk. Let sit for 5–10 minutes to form a gel.
- In the bread machine pan, add the wet gel mixture and olive oil first.
- In a separate bowl, mix all dry ingredients (flours, starches, salt, sugar, and yeast).
- Gently add the dry mixture on top of the wet ingredients in the bread machine.
- Select the gluten-free or basic cycle and press start. Let machine knead and bake fully, following your model’s instructions.
- Once done, let the bread cool completely before slicing to prevent gumminess.
Notes
Best stored sliced in the fridge for up to 5 days, or frozen for up to 3 months. For a rustic look, sprinkle oats or seeds on top before baking.