What is the best flour for vegan gluten free artisan bread?

A blend of gluten-free whole grains and starches works best. Brown rice flour provides structure, sorghum adds softness, and tapioca or arrowroot starch gives lift and elasticity. Avoid using only one flour—blends create balance in taste and texture.

How do you get a crusty texture in gluten free bread?

The key is steam and high heat. Baking your dough inside a preheated Dutch oven traps steam, mimicking a bakery-style environment. Removing the lid halfway allows the crust to brown and harden beautifully.

Does gluten free artisan bread need xanthan gum or psyllium husk?

Psyllium husk is preferred over xanthan gum for artisan-style loaves. It forms a gel that mimics gluten’s structure, providing chew and binding without the gumminess some gums introduce. It’s also better tolerated by many.

How can I store homemade vegan gluten free bread to keep it fresh?

Let the bread cool fully before storing. Wrap it in a clean towel or paper bag and keep at room temperature for up to 2 days. For longer storage, slice and freeze. Reheat slices in the toaster or oven to revive crust and softness.

Vegan Gluten Free Bread – Ultimate 7 Crusty Loaf Recipe 😍

Description

A crusty, chewy, and fully plant-based artisan loaf made without gluten, eggs, or dairy. Packed with fiber and flavor, it’s the perfect everyday bread.

Ingredients

Scale

1 cup brown rice flour

¾ cup sorghum flour

¾ cup tapioca starch

2 tbsp ground flaxseed

1 tbsp whole psyllium husk

1½ tsp sea salt

1 tbsp maple syrup (optional)

1 packet (2¼ tsp) instant yeast

1½ cups warm water

1 tbsp olive oil

1 tsp apple cider vinegar (optional)

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Instructions

1. Activate the yeast in warm water with maple syrup. Let sit until foamy.

2. Create a psyllium gel by mixing husk with water. Let it thicken.

3. Mix dry ingredients in a large bowl.

4. Add yeast mix, psyllium gel, oil, and vinegar to dry mix. Combine well.

5. Let dough rise for 1.5 hours, covered in a warm spot.

6. Shape dough into a round loaf on parchment paper.

7. Optional: Let the shaped loaf rise another 30–45 minutes.

8. Preheat oven with Dutch oven inside to 450°F.

9. Score dough, place into hot pot, cover, and bake 30 mins.

10. Uncover and bake another 25–30 mins until golden brown.

11. Cool on wire rack at least 1 hour before slicing.

Notes

Use psyllium husk for best texture.

Store wrapped in towel for 2 days or freeze slices for freshness.

For variations, add herbs, seeds, or dried fruit during shaping.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: Gluten-Free, Vegan

Nutrition

Serving Size: 1 slice (1/10 loaf)
Calories: 165
Sugar: 1g
Sodium: 210mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg