Vegan Gluten Free Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 146.9
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 240.7 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Vegan Gluten Free Bread calories by ingredient
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Vegan Gluten Free Bread, I adjusted this recipe from an Amy's recipe. Vegan Gluten Free Bread, I adjusted this recipe from an Amy's recipe.
Number of Servings: 12


    Gluten Free All Purpose Baking
    Xantham Gum
    Baking Soda
    *Fleischmann's Yeast Instant Dry Yeast
    EnerG Egg Replacer
    Oil (Crisco)vegetable oil
    Apple Cider Vinegar
    Sea Salt, Fine Salt


Grease or line a 9ื5 inch bread pan with oil. Set aside.
Combine flour, gum, baking soda, sugar, and yeast in a medium-sized bowl.
In the bowl of your mixer mix Egg Replacer. Add warm water, oil, and cider vinegar. Mix until well combined. Add the dry ingredients, except the salt, and mix on low until incorporated. Increase to medium-high and mix for a minute. Turn off, add the salt, and mix for 2 more minutes at medium-high speed.
Turn the batter into prepared loaf pan. Place bread in a warm place to rise (for an hour, or until it’s doubled in size) and set the oven to 350 degrees.

Score the bread with a sharp, serrated knife if desired. Bake for 45 – 55 minutes, until the top is golden brown and the loaf sounds hollow when you tap it

Let it cool for 5 minutes in the pan then turn the loaf pan on its side, scoot the loaf forward so the steam can escape – but leave it in the pan. Let it cool for another 10 – 15 minutes then move to a wire rack to cool completely.

Will last for 3 days at room temperature

Serving Size: Makes 12+ slices

Number of Servings: 12

Recipe submitted by SparkPeople user JENN03275.

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