Gluten Free Vegan Bread Machine Loaf - A Wholemeal Recipe (2024)

A super-soft Wholemeal recipe for a Gluten Free Vegan Bread Machine Loaf. Full of great nutrition. The base recipe is free from corn, buckwheat and rice. An oat free recipe is also optional.

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The story behind my Gluten Free Vegan Bread Machine Loaf

Where do I start? This Gluten Free Vegan Bread Machine Loaf has been a long time coming. And it’s been a tough and arduous road to get here. Having achieved a recipe for non-vegan Gluten Free Bread Machine Wholemeal in October 2020, I thought it would be a simple step to create a vegan version. How wrong was I?!

It seems that replacement of the egg was not as straight forward as anticipated… At least, not to the standard I expect of myself. But endless loaves and permutations of flour, liquid, yeast, salt and sugar later, I have reached a result I am willing to share.

Let’s be clear… These loaves are not perfect. They have their quirks and I had to make a few tough decisions along the way on whether I would compromise texture for appearance. (I didn’t). But this is as far as I can come right now… The best I can do. Hopefully it will be a loaf that will make some people happy. And if my best isn’t good enough, then I’m sorry. It’s time to move on to something else, at least for a while.

Adapting previous wholemeal recipes for a Gluten Free Vegan Bread Machine Loaf

In addition to my non-vegan bread-maker wholemeal, Gluten Free Alchemist already has a well-loved hand-baked Vegan Wholemeal. But creating a Gluten Free Vegan Bread Machine Loaf has ultimately involved throwing out the rule-book and developing more or less from scratch. Neither ‘veganising’ the standard bread-maker recipe or ‘bread machining’ the hand-baked vegan loaf really worked. Indeed, most early attempts turned out to be exceptionally weighty and quite dense.

While none of the attempted loaves have been inedible and all have made fabulous toast, any final recipe had to be soft enough for sandwiches and with a long-enough shelf-life that sandwiches could be enjoyed for several days beyond making.

is the flour blend used in this Gluten Free Vegan Bread Machine Loaf important and can it be changed?

The simple answer to the first part of this question is yes. The flour blend truly matters. And although flours can be substituted, this should be done little by little. Until you get to know how the recipe behaves in your bread-maker, avoid major changes unless you are specifically intolerant to an ingredient or cannot source it. This Gluten Free Vegan Bread Machine Loaf is balanced for factors such as protein and starch content in the flours used, the structural value they bring and the weight and density of the flours that can be switched in or out.

For each of the loaves, avoid (if possible) making any changes to the tapioca or potato starch ratios.

The sorghum in the oat version can be switched for an alternative flour such as quinoa, buckwheat or even brown rice flour, but the resulting loaves may vary both for texture and flavour.

In the non-oat loaf, sorghum flour replaces the oats. The quinoa can be switched for an alternative such as buckwheat or brown rice flour. Teff flour however, is heavy and should be used only in moderation (for either loaf) and when combined with another lighter protein-rich flour. Equally, using chia in place of either flax or psyllium will create greater weight and density.

For more information on the many and various gluten free flours, check out my Gluten Free Flours and Flour Blending page.

For other flour combinations… Over to you…

I have no doubt that there are many other combinations of flours that will work for my Gluten Free Vegan Bread Machine Loaf recipe. And… that your own experimentation will take you down new and exciting paths. I often get emails from readers who have found a magic key to their bread enjoyment.

I have not tried every flour available in my simple home kitchen, not least because there is only so much bread one can eat (or fit in the freezer) and I refuse to throw food away (even when it’s been made for development purposes). But there also needed to be a point at which a line was drawn under development… not least for my own sanity.

So, I’ve done the groundwork… And now it’s over to you, I guess. Please do let me know of any breakthroughs and helpful changes you make.

Is the non-oat loaf the same as the oat loaf for texture and structure?

No. The structure and appearance of the two loaves even in their base form, will be different. Why? First and foremost because the flour structure offered by the oats is very different to other gluten free flours. Oats (even gluten free ones) contain the protein Avenin, which has a similar structure to gluten. For all those who can tolerate them (which includes most Coeliac sufferers) therefore, they are worth their weight when it comes to bread.

Although sorghum has been used as a relatively close alternative in place of the oats in the non-oat version, it will never produce exactly the same result.

Consequently, the non-oat version doesn’t always rise as much and has a slightly ‘tighter’ structure. It is also more prone to indenting or sinking slightly on the top when cooling… For some, this may be an issue and a worry that the bread has failed. Actually, it makes no difference to the texture, which remains soft and lasting. So, it comes down to whether you are willing to accept ‘ugly’ bread. Making a non-oat Gluten Free Vegan Bread Machine Loaf that firmly held its shape resulted in a compromised texture. And for me, texture is everything.

A possible optional solution for a sinking top

For those who cannot stand the idea of bread which is less than perfectly shaped, there is an option to add the tiniest amount of Vege-gel to give additional structure to the loaf. The exact quantity will need some testing depending on the flours used. However, you should need no more than 1 g (= a scant ¼ tsp) and I would recommend starting at half this amount to test texture implications. If adding Vege-gel, you may also need to increase the liquid quantity by about 10g.

Other factors that might affect the Gluten Free Vegan Bread Machine Loaf

Based on the experience of readers contacting me with questions about baking my previous vegan and non-vegan bread recipes, there are a number of factors which may also affect the consistency and results when baking the Vegan Bread Machine Loaf. In addition to any changes of the flours, liquid and yeast used, factors such as climate, humidity, altitude and the specific cycles of the bread-machine, can all potentially impact. This is no different to any other baking. And I frequently have to remind myself when I share a recipe that gets questioned, that this is a possibility (along with the confidence and experience of the baker).

So, I encourage you to play. Start with the recipe as it is and if it doesn’t turn out quite as hoped, tweak the key elements little by little (liquid/yeast/flours), to see what works for your geography, kitchen and equipment.

Can I make this gluten free vegan wholemeal recipe without a bread-maker?

This wholemeal bread recipe has been developed specifically for a bread machine. As such, I wouldn’t recommend it being made by hand and in the oven. That is not to say that it definitely wouldn’t work. It has simply not been tried to know. However, as the task to create it was initially based on failed attempts to adapt from its hand-baked sister, I am doubtful about successful transition to the oven.

At Gluten Free Alchemist, we do however have a Vegan Wholemeal Hand-Baked Bread recipe should you need it. And also (for non-vegans) the original gluten free oven-baked Wholemeal Bread (that can also be made dairy free).

Which bread-maker is best for making a Gluten Free Vegan Bread Machine Loaf?

I am often asked which is the best bread maker for making gluten free bread and which machine I use. The second question is easy to answer. For the first, I only have my own experience to go on…

Bread machine makes will be different depending on where you are in the world. So, it is important to research what is available to you and the settings they offer. At Gluten Free Alchemist, we have a Panasonic SD-2501, which has a specific ‘gluten free’ programme. The machine is now quite old, and the current equivalent model is the Panasonic SD2511KXC. There is also an upgraded (if rather pricey) Panasonic SD-ZX2522, with an extended range of gluten free programmes, including pasta and cake. I’m not sure I’d opt to make anything but bread in a machine however, so I don’t think I can advise on anything other than a basic model.

Perhaps more relevant than the ‘make’, is the importance of getting to understand the machine you have and how best to use it. For gluten free bread (unless otherwise advised), always use a gluten free setting if possible. But if you already own a bread-machine without a gluten free setting, use whichever programme is closest… Usually a ‘quick/basic/rapid’ programme, that ‘kneads’ only once.

As a guide, the Panasonic used to make this particular Gluten Free Vegan Bread Machine Loaf has the following cycles for the gluten free programme :

• Knead : 15-20 min
• Rise : 40-45 min
• Bake : 50-55 min

Do I need any other equipment to make this wholemeal bread?

Because of the nature of gluten free bread, it is necessary to mix the dry ingredients and the wet ingredients separately before transferring to the machine. This is not either a difficult or lengthy process and will still save mountains of time compared with an oven-baked version. However, in addition to the bread maker (discussed above) you will need:

• Accurate measuring scales – Inaccurate quantities and ratios will limit the success of the bake. I have a set of Heston Blumenthal Dual Platform Scales which are perfect, because they offer the flexibility of a micro-scale for light-weight ingredients such as salt and yeast.
• An Airtight Container – Optional. I find it easier to weigh dry ingredients into a good-sized airtight container and then shake thoroughly before transferring to the machine. It also gives the option of mixing up the dry ingredients (minus the yeast) the night before or ahead of time, so that it’s ready and waiting.
• Mixing Bowls – A bowl with a spout makes it easy to pour the liquids into the bread machine pan.
• A Hand-Whisk – The wet ingredients benefit from a quick whisk before they go into the bread-maker. I use a Nova Multi Quirl Push Whisk which I bought back in 2012 and still love as one of my favourite kitchen gadgets.
• A Spatula – to scrape out all the ingredients from the bowl into the bread machine. I have a spatula-spoon which I absolutely swear by for getting everything out of any mixing bowl.

Here are the recipes for the Gluten Free Vegan Bread Machine Loaf

So, finally… I give you my Gluten Free Vegan Bread Machine Loaf. I hope the information above will help you to understand a little about the process that has been travelled. And will also help provide support in making this recipe at home.

As explained, the loaves may sink a little, but this is not an indicator of failure. It is the texture that is important, not whether the bread has a perfect shape. So please… If you try and like what you make, let me know. This bread took a lot of head-banging to achieve and at times, I wanted to give up. It will really help to know that the hard work has been useful for some.

And equally… If you make any tweaks and changes that prove successful, I’d love to hear about them. I see Gluten Free Alchemist as part of a wider community that works together to bring great gluten free food. I read and value all the comments, emails, DMs and shares I receive for my recipes. And I learn as much from your wisdom as you do from mine. As we learn together, I will update recipes to make them even better. Because gluten free food should always be the best we can make it.

For all other gluten free recipes on the blog, head over to our photographic Recipe Book Index.

Happy Baking

** © 2019-2024 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist. Or use for commercial purposes without prior agreement**

** © 2019-2024 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist. Or use for commercial purposes without prior agreement**

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