In our house, as much as we all love bread, we just don’t eat it nearly as much. We’ve been gluten free for almost 4 years now. Bread has just become a treat, especially homemade bread. It makes it that much more of a treat. I know how much my kids go crazy for homemade bread (my husband even more so) and that’s why I try to make it every once in awhile. Baking. It’s my love language.
I’m calling this the “everyday bread” because you really could eat it everyday! It’s great for sandwiches or to serve alongside a bowl of hot soup. We had friends over for dinner and enjoyed slices of this hearty bread with our meal. It reminds me of a good whole-wheat bread, but without that deadly wheat. It’s doesn’t dry out either. Even after a few days. The top is nice and crusty. Mmmmm. I wish the loaf wasn’t already gone. I could go for another slice right about now, topped with some strawberry jam. My kind of snack.
- 1 1/4 cups warm water
- 1 cup warm So Delicious unsweetened coconut milk
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons organic cane sugar
- 1 3/4 cup Sarah's gluten free flour blend
- 1 1/4 cup certified gluten free oat flour*
- 1/2 cup cornmeal
- 1 1/2 teaspoons sea salt
- 1/3 cup ground chia seeds
- 1/4 cup ground flaxseeds
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup or honey
- 2 tablespoons certified gluten free rolled oats
- Prepare 9x5 loaf pan by spraying with non-stick cooking spray or lining with parchment paper.
- In medium bowl, whisk together warm water, warm coconut milk, yeast and sugar. Allow to sit for 5 minutes to proof and become foamy.
- While yeast is activating, sift together flour blend, oat flour, cornmeal and salt in large bowl of standing mixer.
- When yeast is ready, add ground chia seeds, ground flaxseeds, oil and maple syrup to yeast mixture. Stir and let sit 2-3 minutes, until it has thickened.
- Add wet ingredients to flour mixture and mix on low. When flour is completely incorporated, continue to mix on medium-speed for 2 minutes.
- Scoop bread dough into prepared loaf pan. Smooth out dough with rubber spatula or wet fingers. Sprinkle top of dough with oats. Cover with damp cloth and let rise for about an hour or until dough has risen to top of pan.
- When dough is almost ready, preheat oven to 400 degrees. Place water bath on lower rack in oven (I filled an 8x8-inch baking dish halfway with water). Place bread in oven on middle rack and bake for 45-50 minutes.
- Remove bread from oven and place on cooling rack. Let cool for 10 minutes before removing bread from pan. Allow to cool for about an hour before cutting (it will be too gummy if you cut it too soon).
- Once cooled, slice and serve. Store in ziploc bag or air-tight container.
J.K. Sasse says
Sarah – I've been making your other oatmeal bread quite often and love it but now I'm excited to make this one!!! I have to have bread every.single.day. thank you so much for this recipe – I'm going to give it a whirl!!!
gfe--gluten free easily says
Sarah, that looks phenomenal! Off to share with folks! 🙂
What is in Sarah's gluten free flour blend? and where does one find it? thanks, J
You can click the link at the top, "flour blend" or link in recipe (which I just fixed). Sorry about that!
What function does the ground chia seed serve? I don't have any and would love to make this right now or soon and the Chia is not in our budget right now! Could I sub something for it? It is like Flaxseed for binding as an egg replacer?? Could I use more flax? That I do have!
The chia seeds act as the egg replacer, but also adds elasticity to the bread. I'm never used more flaxseed in place of the chia, but it would be worth a try. I'm just not certain of the consistency you will get in the final product.
Well, I caved in and bought some ground chia; the bread is rising as I write… I hope it turns out!!! I can't wait!!
I have been cooking/baking GF for 20 years and swear by Betty Hagman's bread recipes. I tried yours yesterday, and it was FANTASTIC! I had GF Oat flour, but ran about 1/8 cup short! So, I substituted the remainder for teff flour. Used coarse grain corn meal, too (for added texture). It was a beautiful loaf and absolutely delicious! My husband was literally standing around the bread waiting for it to cool so he could have a slice. Thank you for sharing!
I'm so glad to hear you enjoyed this bread! My family enjoyed every last crumb 🙂 It's a keeper, for sure!
Laura Milner says
We have just started an elimination diet for my daughter's health issues and I am so glad to have found your site. We are going to make it through with a minimum of complaining! For now, though, she is restricted from corn as well. Any idea what would be a good substitute for cornmeal in this recipe? Thank you!
Naomi Krepfle says
I just subbed the corn for more oat flour, or buckwheat flour, as I cannot have corn either. It turns out great!
Rebekah Rathje says
could you use bobs red mill all purpose gf flour mix and 1 teaspoon xanthan gum instead of your mix?
In my opinion, Sara's blend is much better. It seems I don't enjoy the garbanzo flour found in most blends. The texture is tough for me to get over. Sara's blend is really easy to make and store.
Rachel Tanner says
Hey there! What would be a good replacement for the cornmeal (due to corn allergies)?
You can also replace the cornmeal with the 1/2 c more oat flour. It turns out just fine. 🙂
Thanks for letting me know, Kelly!
Leigh Anne Powlas says
Can you tell me if there is something that I can use instead of Oat flour? We are cutting out all Oats even GF ones
M C says
Just a note that I've made this substituting chia for flax (I can't have flax and I believe chai and flax are 1:1 interchangeable, so for this recipe 1/3 c chia plus 1/4 c chia). I've also made this using only chia seeds instead of ground chia and it worked perfectly.
Anne Ritchey says
I just discovered this recipe about two months ago. We had been using a farm bread recipe that used psyllium (I didn't compare ingredients to your bread with psyllium), and for a gluten-free, vegan bread, it was okay. This recipe is AWESOME! My only substitution was So Delicious unsweetened plain almond milk for the coconut milk. I make rolls (which my gluten-free, vegan son prefers) using a Whoopie pie pan and a few custard dishes (it makes 15 75g-78g raw rolls @ about 170 calories). They are so close to gluten multi-grain rolls, readers won't believe it. They have a crunchy outside and a moist (NOT gummy) inside. And, they are good the next day and the next day–very unusual for gluten-free breads. I freeze bags of 4, but each bag may be in the fridge for a week before all have been eaten. He just finished the last of the first batch and had to repeat, "these rolls are absolutely amazing!" My second batch is rising and all looks good. I think this batch will be identical (sometimes second and third attempts are not). Thank you so much for creating this awesome recipe and then for sharing it with us.
Jessica Smith says
Just out of curiosity could you use a bread maker for any of these bread recipes
This recipe looks yummy! My son is on a gluten and dairy free diet but he is fine with eggs. Could I switch out the chia and flax with eggs? If so, do you think I would use 1 or 2 eggs? Thanks!
You can try using two eggs, but that is not something I have attempted. You will also need to decrease the amount of liquid added.
Molly Swartwood says
Hello. What flour is a good sub for the oat flour?
Hi Sarah. It’s New Year’s Eve, and my family is hanging out doing activities. I made this gluten free oat bread, and it’s amazing! This is the first loaf of gluten-free vegan bread that I’ve ever made that has risen and is edible! Thanks so much for all the tricks in the recipe. When my 11 year-old son saw the loaf of bread cooling, he sighed in relief and asked if he could hold it to know if it is fluffy 🙂 We each ate a slice with either vegan butter or real butter, and it was fantastic. Since we live at an altitude of >5000 feet, I used the adjustments of increasing oven temp by 25 degrees and decreasing liquid by 2 tbsp.
I’m so glad to hear you enjoyed my bread recipe!
Ideas for cornmeal sub? I have corn and nut allergies. Could I used oat bran?
I would use 1/2 cup oat flour in place of the cornmeal.
When I make this recipe, my loaves rise beautifully before putting them in the oven, but once in the oven, the middle sinks. Any suggestions?
I’ve made this recipe a few times. I find that it rises beautifully prior to cooking, but while it is baking, the center falls. I use a ceramic pan, should I use a different kind of pan? Your suggestions would be appreciated.
I’m not sure what is happen, Melissa. It’s been awhile since I’ve made this bread, but I haven’t had it fall like that in the middle. I would try using a bit less liquid. Are you making sure the ground chia seeds and ground flaxseeds soak up the liquid to become a gel? You can also use less oil too. Usually too much liquid will cause it to fall. Hopefully those tips help!
I never comment on recipes online – but I have to say: this bread is amazing! Even my dad, who is not vegan nor gluten free loves it. Such a great recipe!
Hi, Sarah! I’ve been using this bread recipe for over a year now. My family LOVES it! A few months ago I started subbing arrowroot starch for the cornstarch in your flour blend. I also use a mix of buckwheat and millet flours instead of the cornmeal. The bread still turns out wonderfully. I always double the recipe and bake two loaves at a time. Thank you, thank you for sharing this great recipe!
This is the best, most delicious gluten free bread I have made. Even the gluten eaters in my family love it, which is saying something. I’m sitting here waiting for a second copy of the recipe to print since my first is a mess after using it so many times. I’ll be serving it along with soup for dinner tonight, but I sure hope I’ll have a few slices left for toast in the morning. 🙂
I’m so glad you enjoyed it, Kelly!
My fiancé is allergic to corn. What would you reccomend in place of the corn meal?
Almond meal should work great!
Thank you posting these recipes. I have recently changed my diet to Gluten Free Vegan diet and was amazed to browse your website. I cannot wait to try out all these recipes. I am allergic to Corn and your recipes requires 1/2 cup of corn meal. What can I substitute instead of corn meal?
I would give almond flour a try!
Kristin Chaill ill ill have says
I will be trying this very soon! How would you reccomend incorporating sunflower seeds in this bread?
Susannah Hastings says
Loving this bread, tried so many recipes for vegan, gluten free and this one is by far and away the BEST!! Actually tastes like normal wheat bread but has a lovely moistness that wheat doesn’t have and it is crusty on the outside – fab all round 🙂
Hi Sarah, I’m really excited to try this recipe! Do you happen to know if I could substitute coconut oil for the olive oil? I prefer not to use olive. I think it should work fine but just wanted to get your feedback. Thank you! Lauren 🙂
It was my first ever bread I baked on my life! It turned out fantastically!!! Thank you so much for sharing your passion!!!
Thank you, thank you, thank you! My mom and I had to go GF (my mom for a medical treatment and me bc I’m nursing and my son gets terribly colicky whenever I have gluten) and we’ve been trying to bake a GF bread for the last 3-4 weeks with no success. So much flour wasted and weird breads thrown right down the trash. My mom was praying about finding a recipe that would actually work and I found you! (Also, thank you Google). The bread turned out amazing! We are so thankful for you sharing your experience and knowledge with us, can’t wait to try all the other delicious recipes you have here. Many blessings!
You are most welcome, Ellen!
Really good bread!! super dense and good flavor! thank you!
I’m a fairly experienced GF baker. This is the best toasting bread recipe I’ve ever made (or purchased). Great texture, great taste.
This is wonderful bread!! I’ve made it three times now, and am working on my fourth batch (I double it, cut each loaf in half, and freeze for later). I use buckwheat instead of cornmeal, which works great. I have also used psyllium in place of chia when I ran out, and boy, was it thick! I had to take it out of the mixer to knead it and add extra moisture. If I ever have to add psyllium again, I would add half the amount at least. It still was good, but had chunks of unincorporated psyllium. Lovely recipe, and so good, and consistently delicious, even when it is “messed with” a bit 🙂
Thanks for sharing, Sarah!
Wynita Gresley says
I’m looking for a bagel recipe could this work all I have is cornmeal and home oat flour and flaxmeal and I’m on a Fodmap diet
Amy Stromeyer says
Hi Sarah. my bread always rises nicely but dips in the middle as it bakes. Instead of having a nice rounded top it looks squished in the middle even before cutting it. Any ideas what may be happening?
Just made this for the first time, and I am really pleased with it – thank you very much!
Julie Howard says
Has anyone tried this in a bread machine?
Can I use instant yeast instead of active dry yeast? And am I able to do this recipe in a bread machine with gluten free option?
I have been gluten, dairy and egg free for a few years now and have never bought or made a ‘free’ loaf of bread as delicious as yours Sarah! I made a few little subs adding in some millet and buckwheat flour for a bit of your flour mix. It smells and tastes wonderful. Moist but not gummy and slices wonderfully. The loaf made a tiny dip instead of being rounded on top, no big deal, the flavor makes up for that.
I am looking forward to trying more of your recipes. Thank you so much Sarah!
I meant to give the recipe five stars.
I just have to say that this recipe is life changing. I have already been making your dinner rolls, and using that flour for pizza, as well (and calzones – really amazing). Living in China, certified gluten free things are hard to find, and very expensive, and now, with the pandemic, I find they are just disappearing from all the places I used to buy them. I was really worried that I wouldn’t be able to make bread anymore, but I tried this recipe, and substituted your flour blend for 3/4 cup of brown rice flour (I can make rice flour myself so finding it is not an issue), 1/4 cup of white rice four, 1/2 cup of corn starch (the only starch that’s certified gf that I can now find), and 1/4 cup of almond meal (oh and 3/4 tsp xanthan gum). I also ground popcorn kernels in the flour mill with the oats for the oat flour. It was perfect! I’m so relieved, and my kids loved it. Bread is a really special treat for us, too. All your tips were so helpful about rising and letting it sit after baking before cutting. I’m just so happy. Thank you.