Artisan Bread (Gluten Free, Vegan)
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 10 slices
  • 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
  1. Preheat the oven to 450˚F and line a baking sheet with a piece of parchment paper.
  2. Gently warm the aquafaba to about 100˚F, so that it will activate the yeast.
  3. Once warmed, stir together the aquafaba, yeast, and coconut sugar, and let sit 3-5 minutes until the yeast begins to foam.
  4. While the yeast is activating, in a large bowl, whisk together all the remaining dry ingredients.
  5. 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.
  6. 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.
  7. After an hour, decrease the oven temperature to 300˚F, baking a final 15 minutes.
  8. Remove from the oven and cool completely on a wire rack before slicing.
  9. Store leftovers in a bread box or sliced side down on a piece of parchment paper.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Nutrition Information
Servings: 2 slices
Recipe by Shalom Homestead at