If you are looking for a gluten free and vegan bakery-style loaf of bread to pair with salads and soups, this Artisan Bread recipe will be perfect due to its flaky crust, chewy interior, and soft crumb! This Artisan Bread will make delicious sandwiches, toast, and more!
Because no rising time is needed, this bread can be quickly mixed together and placed into the oven, making it ready to eat in less than three hours! An important ingredient to note is the Bob’s Red Mill “1 to 1 gluten free Baking Flour mix” because this is different than the Bob’s Red Mill “All-Purpose gluten free flour mix.” Please make sure to use the “1 to 1” mix because the other blend has bean flour, which will make your bread taste sour and fermented!
Although I shaped my loaf in a boule, if you would prefer to use a traditional bread pan, the recipe will turn out well! If you use this recipe for sandwiches more than toast, I would recommend the traditional loaf pan so that you will end up with more even slices.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #gwynnieclemons.
Best wishes and shalom, friends!
- ½ cup aquafaba (liquid from a can of chickpeas)
- 1 packet active dry yeast, about 2.25 tsp
- 2 tsp coconut sugar
- 1.25 cups Bob's Red Mill 1to1 gluten free baking flour (blue and white bag)
- 1 cup tapioca starch
- ½ cup sorghum flour
- ¼ cup brown rice flour
- 1 Tbsp ground psyliium husk powder
- 1 tsp salt
- 2 Tbsp extra virgin olive oil
- 1.25 cups lukewarm water
- Preheat the oven to 450˚F and line a baking sheet with a piece of parchment paper.
- Gently warm the aquafaba to about 100˚F, so that it will activate the yeast.
- Once warmed, stir together the aquafaba, yeast, and coconut sugar, and let sit 3-5 minutes until the yeast begins to foam.
- While the yeast is activating, in a large bowl, whisk together all the remaining dry ingredients.
- Add in the water, olive oil, and yeast mixture, and stir until well combined. The dough should be soft and hold together yet roughly hold its shape when formed into ball. The dough will relax into a round loaf shape when placed on the parchment paper.
- Immediately put the bread into the oven to bake for 15 minutes, and then without opening the oven, decrease the oven temperature to 375˚F and bake another hour.
- After an hour, decrease the oven temperature to 300˚F, baking a final 15 minutes.
- Remove from the oven and cool completely on a wire rack before slicing.
- Store leftovers in a bread box or sliced side down on a piece of parchment paper.