This quick and easy gluten free vegan bread tastes JUST LIKE classic artisan bread and is made without xanthan gum! This gluten free bread is made with minimal ingredients, no dairy, no eggs, stretches and pulls like regular bread, and has fooled even gluten loving eaters!
- 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
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Slice and serve! Once the bread has completely cooled, you may slice into it. Use for toast, sandwich bread, French toast, and more!
- 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.
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.
Keywords: gluten free vegan bread, gluten free artisan bread, gluten free bread, vegan bread