Alas, a gluten free yeast free vegan bread recipe 🙂 I made this recipe while I was on a cleanse that didn’t allow for any yeast. Most of the time, I can do with bread but sometimes, just sometimes, I want the taste of bread – what is a gluten free gyal to do?!
Let me tell you, finding a gluten free yeast free vegan bread recipe was not easy. But I did it!!!
The original recipe comes from Natura and calls for eggs. I adapted it to make it vegan as well and tried out a few gluten free flours. I found that oat flour worked best, and my gluten free yeast free vegan bread recipe was born 🙂
Gluten free bread is pretty easy to make people, I can’t believe I didn’t do this sooner! AND, it’s delicious!
If you’re not vegan, feel free to try it with eggs and let me let me know how it turns out!
Check out the recipe. The ingredients are an excellent base for oat muffins, I will experiment soon and keep y’all posted!
Makes: one loaf
Ingredients for Gluten Free Yeast Free Vegan Bread Recipe
- 3 cups oat flour
- 1 & 1/2 cups water
- 2 tbsp baking powder
- 1/2 tsp sea salt
- 3 tsp ground chia
- 9 tbsp water
Directions for Gluten Free Yeast Free Vegan Bread Recipe
- Pre-heat oven to 375F
- Mix ground chia with the 9 tbsp water and let sit for about 15 minutes
- Mix liquids (including chia water mix) and dry ingredients separately; then combine and mix well
- Place in greased and floured 9″ x 5″ loaf pan
- Bake for approximately 50-55 minutes. Turn off oven and leave bread in oven to cool for about 30 mins.
Inspired from Natura
*Make sure you are using gluten-free oat/oat flour if you have a gluten sensitivity. Most “regular” oats are contaminated with gluten.
30 comments
What did I do wrong….my oat bread fell after about 20 mins in the oven?
O no! It just didn’t rise? Did you put in the baking powder?
Hi! Does the bread indeed rise when prepared properly?
Hi Joseph! It sure does 🙂
Can’t wait to try this, it seems so simple and looks so fluffy! What kind of oat flour did you use in this recipe? I have both rolled oats and oat groats at home that I could grind into flour, I’m just worried they would create different textures. I might try creating a blend from all that you listed up there! Cheers from Hungary
Hi Noemi!
So I actually just bought the flour so I’m unsure of whether it was ground from rolled or whole oats – I assume either or would be fine?!
Good luck with the recipe! Let me know how it goes 🙂
Cheers!
Omg! I’ve been looking for a vegan, yeast free, sugar free bread loaf recipe and this one looks great for my ACD! Only thing is I can’t have gluten, would I be able to use GF oat flour and still have the bread rise?
Yes, absolutely! I’m glad that you find that it’s useful!! 🙂
Hello, I usually use 3 Tbsp chia seeds with 9 Tbsp water as the chia egg replacer. I am wondering if that’ll work with your recipe since you wrote 3 tsp chia seeds with 9 Tbsp water. Thanks!
Hi Angeline,
Yes you are right – it should be 3 tbsp and not 2 tsp. Thank you for pointing that out and sorry about that!
Happy baking!
Kiran
Was your dough thick or more like a cake batter before you placed it in the oven?
More like a dough if I remember correctly.
Is there anything that can be used in place of the chia?
Eggs! 🙂
Or flax as a vegan substitute
i ma baking this bread now, its in the oven and in the recipe in says “leave it in the oven for 30 mins after u turn off of the oven” is it correct?
Hi Anjana,
Yes that is correct, sorry about the late reply!
I made your tasty peat bread & loved it so much! toasted the next day it is also superb! x Smeared with lots of honey!
have made 4 loafs and so far no luck. Caves in middle, so I used less baking powder. Didn’t cave, but falls apart and bottom seems to not be done or is gooey. do need this recipe without yeast or sugar and gluten-free. Can you help?
Can you use eggs? You can replace the chia with 3 whisked eggs and bake at 450° F (middle rack of preheated oven) for 20 minutes. Turn off oven and leave bread in oven to cool (approximately 3-4 hours).
Thank you for your quick reply. Yes I can use eggs. Will being at 3600 feet and in Arizona have any effect on it. Still learning how to bake things here after moving from sea level.
I think it might. See http://dish.allrecipes.com/high-altitude-cake-baking/ for more detail but here are the highlights:
Don’t overbeat the eggs. Overbeating adds too much air to the cake.
Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level.
Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much.
Tried again. Added 3 eggs and no chia. Cut the baking powder to 5 teaspoons. Mixed eggs and water and let set so it would not be over beat. Mixed with dry till just all wet and put in pan. Oven set at 450 for 20 minutes. Turned off heat and left bread in oven. Looked good. Now been two hours and turned on light to check it out. Center has caved again. Have not opened the door. Maybe I should have left the oven on longer.
Hi Carol, this is so strange. The only thing I can think of is your altitude level?
Finally took it out of oven. When I cut it the bottom 1/2 inch was raw and the rest crumbly. Will try again tomorrow. Maybe I just need to leave it longer in the 400 degree oven.
Made three more loafs and think I have it finally down.
3 cups oat flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup water
bake at 400 degrees for 45 min. Cool 10 minutes and take out of pan to cool more.
No caved center all cooked. Might need just a bit more binder. Will re-add the chia.
Thank you for all your help.
Carol thats amazing! Your persistence paid off! Bravo and enjoy 🙂
made today looked lovely on the outside but very wet inside may use less water next time as mix was like a cake batter rather than a dough.