This quick and easy gluten free artisan bread tastes JUST LIKE classic artisan bread and is made without xanthan gum! This gluten free artisan bread is made with minimal ingredients, no dairy, no eggs, stretches and pulls like regular bread, and has fooled even gluten loving eaters!

sliced vegan gluten free bread

Why you’ll love this homemade gluten free vegan bread:

Anyone who loves bread is going to love this homemade gluten free vegan bread, whether or not you are gluten free. There, I said it. It’s true!

This is truly one of the best gluten-free artisan bread loaves out there. It’s incredibly easy to make, is naturally vegan (so no eggs, no dairy, no whey, nothing!), doesn’t require a Dutch oven, AND there’s no xanthan gum in there (which tends to be an issue for many people anyways!). 

I was inspired by the amazing gluten free loaves that Kat from The Loopy Whisk and Chantal from Fresh is Real have made that I decided to try my own with my own ideas.

The result is amazing. 

This gluten free bread feels, looks, and tastes identical to classic artisan bread. It stretches and pulls, has those amazingly structured air bubbles and is perfect for any uses you have for bread!

Trust me, even your gluten-loving family members and friends will want a slice (so make sure you make extra!).

Let’s get started:

sliced open vegan gluten free bread

Table of contents

Ingredients:

Get really excited for this bread! Here’s what you need to make this gluten free vegan bread loaf: 

  • Instant yeast: I used instant yeast here instead of dry active yeast. I’ve found in my experience testing this loaf, the best rise comes from instant yeast. 
  • Maple syrup: Substitutions found below!
  • Psyllium husk powder: More on this in the next sections!
  • Sorghum flour: One of my favorite gluten free flours to use. I find it’s a thousand times better than rice flour (which I personally don’t recommend as I find it’s very grainy in gluten free bread or bakes). Millet flour is maybe more common, but I recommend sorghum flour here. 
  • Oat flour: Please see below for the recommended substitutions if you can’t have oat flour!
  • Potato starch: PLEASE make sure you’re using potato starch AND NOT flour! There is a big difference!
  • Arrowroot starch: Substitutions below!
  • Apple cider vinegar: This helps to stabilize the rise and lighten up the yeast! Don’t skip this!
  • Salt: Salt not only helps with flavor, but it also helps to mitigate the yeast eating up all of the sugar!
gluten free bread ingredients

Approved Substitutions: 

  • Maple syrup: If you don’t have maple syrup, you can swap in coconut sugar, or use organic granulated sugar. Make sure that it is organic, as some granulated sugars in the US are not vegan (however, all organic ones are!).
  • Oat flour: Some people with Celiac’s disease are intolerant to oats as well. One study showed that around 8% of individuals with Celiac’s disease do have this intolerance. This is due to the avenin found in oats. If this is an issue for you, you may swap in either buckwheat flour or more sorghum flour. The measurements needed are found in the notes section of the recipe card below.
  • Arrowroot starch: If you don’t have arrowroot starch, you can use either tapioca starch or tapioca flour. According to Bob’s Red Mill, their tapioca starch is the same as their tapioca flour. 

Please note! While some recipes suggest that you can replace potato starch with tapioca starch or arrowroot starch, this gluten free bread recipe requires potato starch. I have personally tested this recipe using just arrowroot starch and just tapioca starch. The best results are with using potato starch if you want that classic bread texture in your gluten free bread!

What is psyllium husk powder, and why do I need it?

Another ingredient that you cannot substitute is the psyllium husk powder. If you’ve made my gluten free vegan cinnamon rolls, then you know how vital it is to the overall stretch and pull of the rolls. 

Psyllium husk is a fiber derived from the plantago ovata plant seeds. It can be used to thicken liquids, but it’s also a great additive to gluten free bread recipes, as it simulates the stretch and pull of gluten that normal wheat bread creates.

What’s more, psyllium husk is even better than xanthan gum in this instance. It’s more than a replacement, really an entire upgrade to the gluten free baking scene.

You can find psyllium husk in either a powder form or in rough husk form. If you’re using a powdered form, like I am, I recommend using 18 g, but if you’re using rough husk, then you can use 20 g. All other ingredient measurements are found down below in the recipe card.

making psyllium husk gel

Equipment:

You won’t need any fancy bread machines here for this gluten free vegan bread. You don’t even need a stand mixer! This vegan gluten free bread loaf can be made without a Dutch oven too. Here’s what you need:

  • 2 large mixing bowls: one for mixing, one for the first proof
  • Proofing basket: you can use a glass bowl, but the best results are from a proofing basket. I recommend a 7″ proofing basket, but you can use a 9″
  • Cast iron skillet (to replace the Dutch oven)
  • Square or rectangular baking pan or sheet (to create a steam bath)

If you’d prefer to bake this gluten free vegan bread in a loaf pan, you can! Simply line the loaf pan with parchment paper, and place the shaped bread dough into the prepared loaf pan.

Overview: How to make gluten free bread without xanthan gum

The full instructions are found down below in the recipe card. However, let’s go over the steps for making this gluten free bread, along with some visuals:

  1. Bloom the yeast: Ever bloomed yeast without flour? Because we’re using maple syrup, a sugar, the yeast will still bloom! No gluten required!
  2. Whisk the dry ingredients: While the yeast is blooming, you’ll next whisk together all of the flours.
  3. Make the psyllium gel: Simply combine the psyllium husk powder and water. This happens quickly, so once the gel forms, immediately pour it over the flour!
  4. Make the dough: Add in the bloomed yeast mixture and apple cider vinegar as well to the flour, and begin to mix. The beauty of this dough is that you can start to shape and knead it as you would a regular gluten bread dough.
  5. First proof: Once the dough is kneaded (it will still be sort of sticky!), place the dough into a greased bowl for the first proof.
  6. Second proof: After the dough has doubled in size, you’ll flour a surface with sorghum flour, and knead it again until it’s formed into a smooth dough ball. Place the dough into your proofing basket, and cover.
  7. While the dough is proofing: Preheat the oven to 475F (Celsius given in recipe card!), and place the cast iron skillet and baking sheet into the oven as it preheats. You’ll also boil water for the steam bath. This is crucial for creating a crusty bread loaf!
  8. Score the bread: When your dough has doubled in size again, do NOT punch it down this time, and instead flip it onto a parchment sheet. Score the bread (more on that below).
  9. Bake the bread: Carefully transfer the parchment paper AND dough to the HOT cast iron skillet (be careful and use oven mitts). Then immediately place it into the oven on the middle rack, and pour the boiling water into the baking pan on the lower rack. Close the oven door immediately and allow the bread to bake.
  10. Two different baking times: For the first 25 minutes, you’ll bake the bread at 475F. Then you’ll reduce the heat to 450F, and bake for another 45-50 minutes.
  11. Cool the bread: This is so important! Do NOT slice into a warm gluten free bread loaf, as the bread will get gummy. Let the gluten free vegan bread cool completely for 1 hour, or more. Then slice and enjoy!
bloomed yeast
dry ingredients whisked
making gluten free vegan dough
mixing the dough
kneaded gluten free vegan dough
before first proof
after first proof
kneading gluten free dough
kneaded gluten free bread
dough before second proof
after second proof
gluten free bread before baking

How to score bread:

This is my absolute favorite part of making bread! Now we get to have fun and design the tops of our gluten free Artisan loaves. 

I recommend using a bread lame, which you can purchase at a grocery store, kitchen supply store, or Amazon, but you can also use a thin kitchen knife (carefully!).

You can also search for different bread designs or make up your own. Here’s a link to my favorite bread scoring designs. I went for a simple wheat leaf because a) I think they look beautiful and b) I think it’s kind of cheeky since it’s gluten free bread, so there’s no wheat in there ha!

how to score bread

Topping Variations:

If you want to top your gluten free bread with more than just scoring, here are a few of my suggestions:

  • Chia seeds
  • Pumpkin seeds
  • Flax seeds
  • Poppy seeds
  • Corn meal
slices of gluten free bread on cutting board

Can I freeze my baked loaf?

Yes you absolutely can! Once the baked gluten free vegan bread has cooled completely, wrap it tightly in plastic wrap, and then again in tin foil or place into a plastic bag. Place into the freezer to freeze for up to 2 months. 

When ready to serve again, simply allow the bread to thaw at room temperature, toast, and enjoy!

You’ve baked your bread…now what?

Time to enjoy! The beauty of this amazing gluten free vegan bread (that literally tastes, looks, and feels identical to classic bread) is that it can be enjoyed in all of the same uses as classic bread.

You’re just going to absolutely love this homemade gluten free vegan bread! You’ll be speechless after the first bite!

slices of gluten free bread on cutting board

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

sliced gluten free vegan bread

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced open vegan gluten free bread

Quick & Easy Gluten Free Artisan Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Britt Berlin
  • Prep Time: 15
  • 90 minutes, rising:
  • Cook Time: 75
  • Total Time: 1 hour 30 minutes
  • Yield: 16 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This quick and easy gluten free artisan bread tastes JUST LIKE classic artisan bread and is made without xanthan gum! This gluten free artisan bread is made with minimal ingredients, no dairy, no eggs, stretches and pulls like regular bread, and has fooled even gluten loving eaters!

Ingredients

Scale
  • 2 cups (480 mL) water, divided
  • 2 tbsp (30 g) maple syrup*
  • 2.5 tsp (8 g) instant yeast (quick rise yeast)*
  • 1 1/2 cups (165 g) sorghum flour
  • 1 cup (100 g) oat flour*
  • 1/2 cup (95 g) potato starch (please note: this is NOT potato flour. You cannot substitute this)
  • 1/4 cup (50 g) arrowroot starch or tapioca starch
  • 1 tsp finely ground sea salt
  • 1/4 cup (18 grams) finely ground psyllium husk powder*
  • 1 tsp apple cider vinegar

Instructions

  1. Prep: Measure out all ingredients before beginning. Make sure you have 1 bowl for mixing, 1 bowl for the first proof, 1 proofing basket (7″ or 9″),  a large (at least 10″) cast iron skillet, and a square or rectangular baking pan or sheet with walls. For the bowl used for the first proof, grease the bowl with olive oil or coconut oil, and set aside. Please also read through all instructions before beginning.
  2. Bloom the yeast: heat 1 cup (240 mL) of water to around 100F. The water should be warm to the touch. Stir in the maple syrup, then add in the instant yeast. Cover and let the yeast begin to activate while you whisk the dry ingredients.
  3. Whisk: In a large bowl (for mixing), whisk together the sorghum flour, oat flour, potato starch, arrowroot starch, and sea salt. Set aside. (Check to see that your yeast is active. It should look foamy on top).
  4. Make the psyllium husk gel: This next part moves very quickly. Add the psyllium husk and water together to a small bowl and immediately start whisking (not mixing with a spoon, but with a whisk). Whisk for about 30-45 seconds, or until the mixture starts to thicken into a gel. Once the psyllium husk gel starts to form, immediately pour it over your flour mixture.
  5. Make the dough: Follow the psyllium gel with the bloomed yeast mixture and apple cider vinegar. Begin to mix the mixture with a wooden spoon until a shaggy dough forms. Then lightly knead the dough in the bowl with your hand until a more consistent dough forms. The dough will be sticky, but if you find it sticking to your hands too much, you may add in a dusting of sorghum flour as you knead. 
  6. First proof: Place the dough ball into your bowl greased with oil, and cover the bowl. Place the bowl into a warm area (ideally 85F or warmer) and allow the dough to proof for about 45 minutes-1 hour (depending on how hot your area is), or until the dough is doubled in size. 
  7. Knead again: Once the dough is doubled in size, scoop the dough out of the bowl and onto a clean sorghum-floured surface. Knead the dough once more with sorghum flour until a smooth dough circle forms (this should only take a few minutes). Place the dough seam-side up (so smooth side of the dough down) into the proofing basket. Cover the proofing basket, and place the dough into a warm area once more to rise until doubled in size.
  8. While the dough is proofing: Preheat the oven to 475F (about 247C). Place the cast iron skillet onto the middle baking rack and the baking pan onto the lower baking rack in the oven while the oven is preheating. When the dough is nearly done proofing (about 10 minutes or so left), begin to boil about 3 cups more of water. This will be to create a steam bath in the oven that will be poured into the baking pan.
  9. Shape the dough: When the dough has finished proofing for a second time, do NOT punch it down. Instead, place a piece of parchment paper down, and carefully flip the dough onto the parchment paper. You can score the bread dough here with a bread lame here or a sharp kitchen knife.
  10. Place the bread dough into the oven: This part moves quite quickly. Make sure you have 4-5 ice cubes near you. Remove the cast iron skillet with oven mitts (it will be VERY hot), close the oven door, and carefully place the skillet onto a heat-safe surface. Transfer the dough into the skillet, placing the parchment paper down into the skillet (see blog post photos). Place the  ice cubes around the bread dough between the parchment paper and the skillet (so the ice SHOULD NOT be touching the dough). Use the oven mitts again to carefully transfer the dough into the oven and close the door immediately. The water should be boiling at this point as well. Open the door once more and pour the boiling water into the square baking pan. Close the door immediately.
  11. Bake the bread: Bake the bread at 475F for 25 minutes. After 25 minutes, DO NOT open the door. Simply reduce the heat to 450F and continue baking the bread for 45-50 minutes for a total baking time of 70-75 minutes. The loaf should be deep brown in color, and have formed a hard crust. 
  12. Cool the bread: Remove the bread from the oven, turn off the oven, and carefully transfer the bread to a cooling rack to cool completely (about 1 hour). 
  13. Slice and serve! Once the bread has completely cooled, you may slice into it. Use for toast, sandwich bread, French toast, and more!
  14. Storage: Store the bread in an airtight bag for up to 2-3 days. at room temperature or up to 5 days in the fridge.

Notes

PLEASE SEE POST FOR IMAGES AND MORE DETAILS/TROUBLESHOOTING

Maple syrup: You may swap out an equal amount of coconut sugar or organic granulated sugar.

Instant yeast: I have found better results using instant yeast over dry active yeast. I know that this is typically not how you use instant yeast (normally you whisk it into the dry ingredients), but I have found again that it is a better and more consistent rise when we bloom the instant yeast as you would active yeast.

Oat flour: If you have an intolerance/allergy to oats, please feel free to swap in 1 cup (120 g) buckwheat flour or more sorghum flour (1 cup (136 g)). I do not recommend making the entire loaf with just oat flour, as the dough will be very sticky.

Potato starch: You do need to use potato starch here and NOT potato flour. Potato flour acts very differently (much like cornmeal acts differently from cornstarch). 

Psyllium husk: If you have rough husk psyllium, you may use 20 g.