Description
A soft, fluffy, and allergy-friendly gluten free egg free bread recipe that’s easy to make at home with or without yeast. Perfect for vegan sandwiches or toasting.
Ingredients
2 cups gluten-free all-purpose flour (with xanthan gum)
1 ½ tsp instant yeast (omit for no-yeast version)
1 tbsp sugar or maple syrup
1 tsp salt
1 ½ tsp baking powder
1 tbsp ground flaxseed + 3 tbsp water (egg substitute)
1 cup warm water
¼ cup olive oil or any neutral oil
1 tsp apple cider vinegar
Optional: ¼ cup dairy-free yogurt for extra moisture
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf pan or line with parchment.
- In a small bowl, mix ground flaxseed with water to create your egg substitute. Let sit for 5 minutes.
- In a large mixing bowl, combine flour, yeast, baking powder, sugar, and salt.
- Add flax mixture, warm water, olive oil, vinegar, and optional yogurt to the dry ingredients.
- Mix until smooth and sticky—about 2-3 minutes. The dough should resemble thick cake batter.
- Pour into the loaf pan. Use a spatula to smooth the top.
- If using yeast, cover and allow to rise in a warm place for 30 minutes. If not using yeast, skip this step.
- Bake for 45 minutes, or until the top is golden and a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- For Bread Machine: Use the “gluten-free” setting. Add wet ingredients first, then dry.
- No Yeast Version: Simply omit the yeast and the rise step. Use 1 tsp extra baking powder if needed.
- Storage: Wrap in foil or store in an airtight container for up to 3 days, or freeze for up to 2 months.
- Substitute Ideas: Swap olive oil with melted coconut oil or dairy-free butter for richer flavor.
- Gluten-Free Brands: Use flour blends from brands like Bob’s Red Mill or King Arthur.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Bread
- Method: Baking
- Cuisine: American
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