Vegan Gluten-Free Wholemeal Bread
Discover the wholesome goodness of this Vegan Gluten-Free Wholemeal Bread—perfect for those seeking a nutritious and allergen-friendly option without compromising on flavor or texture. Made with a nutrient-rich blend of gluten-free oat flour, brown rice flour, almond flour, and tapioca starch, this bread delivers a hearty, satisfying bite. Psyllium husk and chia seeds work together to create a perfect structure, while a touch of maple syrup and apple cider vinegar enhance its flavor and rise. With its soft interior and golden crust, this recipe is not only free from gluten, dairy, and eggs but also packed with plant-based nutrition. Whether enjoyed plain, toasted, or topped with your favorite spreads, this healthy homemade bread is perfect for breakfast, snacks, or sandwiches. Ready in just 20 minutes of prep time, it’s a simple, foolproof way to make bread that’s both vegan and gluten-free.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 g Gluten-free oat flour
- 100 g Brown rice flour
- 50 g Tapioca starch
- 50 g Almond flour
- 2 tbsp Psyllium husk powder
- 1.5 tsp Baking powder
- 0.5 tsp Baking soda
- 1 tsp Salt
- 2 tbsp Chia seeds
- 400 ml Warm water
- 1 tbsp Maple syrup
- 1 tbsp Apple cider vinegar
Instructions
Preheat your oven to 350°F (180°C) and lightly grease a loaf pan with coconut oil or line it with parchment paper.
In a large mixing bowl, whisk together the gluten-free oat flour, brown rice flour, tapioca starch, almond flour, psyllium husk powder, baking powder, baking soda, and salt until evenly combined.
In a separate small bowl, mix the chia seeds with 6 tablespoons of warm water and let it sit for about 5 minutes until it forms a gel-like consistency.
In another bowl, combine the remaining warm water, maple syrup, and apple cider vinegar. Stir in the chia seed mixture.
Slowly add the wet ingredients to the dry ingredients, stirring continuously with a spatula or a wooden spoon until a dough begins to form. The dough will be sticky but should hold its shape.
Transfer the dough into the prepared loaf pan, smoothing out the top with the back of a spoon or a spatula.
Place the loaf pan in the preheated oven and bake for 60 minutes, or until the bread has risen and a toothpick inserted into the center comes out clean.
Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes.
Transfer the loaf onto a wire rack to cool completely before slicing. This ensures the bread is firm and doesn't crumble.
Enjoy your vegan gluten-free wholemeal bread plain or with your favorite toppings!
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 19.7 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1206 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
