Vegan Gluten-Free Bread Machine Loaf

Head on photo looking straight at a sliced loaf of bread with 3 slices lying in front on a bread board.

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4.95 from 17 votes

Vegan Gluten-Free Bread Machine Loaf

Tasty and nutritious vegan and gluten-free bread made conveniently in the bread machine.

Prep Time5

Total Time1 15

Servings: slices

Author: Camilla Sanderson

Equipment

1 Bread Machine

Ingredients

Flax Slurry

2 tablespoon ground flax seeds
18 g psyllium husk (2 tablespoon powder or 3 tablespoon flakes)
500 g water

Wholegrain Flours (300g)

120 g brown rice flour
120 g sorghum flour
30 g millet flour, (or teff flour)
30 g masa harina corn flour, (or buckwheat flour)

Starches (150g)

75 g arrowroot powder
75 g tapioca starch, (or potato starch)

Other Ingredients

1½ teaspoon Himalayan pink salt
1 teaspoon sugar
1½ teaspoon instant yeast
1 tablespoon olive oil

Instructions

First, whisk the flax seeds and psyllium husk with the water in a jug. Once well mixed, leave to stand for 5 minutes* until it gets to a gel-like consistency.
2 tablespoon ground flax seeds, 18 g psyllium husk (2 tablespoon powder or 3 tablespoon flakes), 500 g water
Once the flax mixture is gel-like, measure out all of the ingredients (adding the flax mixture on top) into a bowl or directly into the bread pan and mix together to pull all of the dry ingredients into the wet ingredients. It does not have to be perfectly mixed with each ingredient distributed evenly throughout, as the bread machine will do that for you. It just has to be mixed well enough so that all of the dry ingredients are incorporated into the wet ingredients.
120 g brown rice flour, 120 g sorghum flour, 30 g millet flour, 30 g masa harina corn flour, 75 g arrowroot powder, 75 g tapioca starch, 1½ teaspoon Himalayan pink salt, 1 teaspoon sugar, 1½ teaspoon instant yeast, 1 tablespoon olive oil
Then put the dough in the bread pan and place the bread pan into the bread machine. Set the machine to the gluten-free cycle (or the shortest cycle it has) and leave it to make your bread!
Once ready, turn the bread out onto a wire rack to cool thoroughly before slicing into it**.

Notes

* Don’t worry if you leave your psyllium mixture for longer than 5 minutes. The longer the better. I have left it for 3 hours in the past (I realised I had to go to the shops for more flour) and the resulting bread was softer and more elastic than usual.

** Do not be tempted to slice the loaf until it has cooled completely. It will continue to cook and firm up while cooling so slicing into it may cause it to deflate.

Nutrition