Gluten-Free Vegan Bread Machine Recipe: Soft Loaf Guide

This easy gluten-free and vegan bread recipe is simple to make. Using a bread maker, it takes about five minutes to assemble before the machine does the work. There’s also an option to bake without a machine. Made from scratch with natural ingredients, this loaf tastes far better than most shop-bought alternatives.

Please note I tested this recipe in the Zero Gluten Bread Maker, which may no longer be available. Results can vary with different machines.

Why make your own gluten-free bread?

Commercial bread often contains unexpected additives and can include eggs. Leaving eggs out makes it easier to keep the loaf vegan, which is helpful for those avoiding both gluten and animal products.

I use quality gluten-free flour blends together with natural ingredients to get a good texture and flavour. If you’re unfamiliar with gluten-free flour blends, learning about them will help avoid common baking pitfalls.

A gluten-free bread mix alternative

If you’re not ready to bake from scratch, a ready-made gluten-free bread mix is a good option. A good mix can simplify baking while still producing a tasty loaf.

Ingredients for gluten- and dairy-free bread (bread maker)

Psyllium husk powder

Psyllium husk powder is the main ingredient I use to replace gluten. It binds water and helps give structure to the dough. If you don’t have psyllium, xanthan gum can be substituted, though I prefer psyllium and ground seeds (flax or chia) because they are natural and simple.

Gluten-free flour

This recipe uses a wholegrain gluten-free plain flour blend. A good blend is key to achieving the right texture and flavour in homemade gluten-free bread.

Flax or chia seeds

Ground flax or chia seeds form a vegan “egg” that helps bind and thicken the dough. To make one flax “egg”, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for about 15 minutes until thick. For this recipe you’ll add the ground seeds directly with the other ingredients, and they will hydrate during mixing to provide structure.

Shelf life and storage

Homemade gluten-free bread won’t keep as long as supermarket loaves, which often contain preservatives. Eat it within a day or two for the best texture. If it dries out, it’s still ideal for toast or crumbs.

To extend shelf life, slice and freeze the loaf. Reheat slices from frozen in a microwave or toaster until warm, and they’ll be close to fresh-baked.

Baking without a bread maker

You can make this loaf without a bread machine. Use a stand mixer to combine ingredients for a consistent dough. Start by mixing the dry ingredients briefly, then add the wet ingredients and mix on a low folding/kneading setting until well combined. Scrape down the sides and mix again briefly.

Transfer the dough to a narrow, tall loaf tin—this helps support gluten-free loaves during proofing and baking. Cover with a damp cloth and leave in a warm place to rise for about an hour, until it reaches the top of the tin.

Preheat the oven to 220°C (fan) before putting the loaf in, then reduce to 180°C (fan) after it’s in the oven. Bake for about 45 minutes, then turn the loaf out onto a baking tray and bake a further 10 minutes until the bottom sounds hollow when tapped. Cool completely before slicing.

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More bread maker recipes

If you enjoy this loaf, try other bread maker recipes that adapt well to gluten- and dairy-free baking.

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More vegan & gluten-free bread recipes

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Free gluten-free recipe booklet

The full recipe