Wednesday, June 14, 2017


Bread isn't really my thing anymore. First it was because of the gluten, and then came paleo. As for my oldest son? Bread is totally his thing. But he can't eat gluten. And he has a dairy allergy. Oh, and eggs bother him as well. How does one make bread without gluten, dairy or eggs?

I found a gluten-free vegan bread recipe from, and then iterated until I got it just right.

I've only ever worked with this recipe in a bread machine that has a gluten-free setting. (The original recipe is for manual oven baking.) So I can't vouch for how it might work via a manual, two-rise cycle and then baking in an oven. But if you have a bread maker with a gluten-free function, you're in luck!

Oh, and I ought to mention that my recipe is not vegan due to the bone broth, which can be successfully replaced with either water, milk or a milk alternative (I have used all 3).

And a quick note about the flour. This recipe requires 3 and 1/4 cups of flour. It can be all one type or a combination. The combination I've settled on provides a great texture, a preferable macronutrient composition (relatively high in fiber, fat and protein and low in simple carbohydrate compared to typical breads), and a great flavor (according to my son--I haven't tasted it).

Without further adieu...

1 C teff flour*
1 C almond flour
1 C namaste flour
1/4 C flax seed meal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp coconut sugar (to feed the yeast)
2 1/4 tsp (or one packet) active dry yeast (last ingredient added)

1 C warm bone broth (I don't measure the temperature anymore, but 125 F is a good target)
3 tbsp olive oil (coconut oil, ghee, duck fat--they all work as long as they're in liquid form)
2 tsp apple cider vinegar

The "egg"
1 C warm bone broth
5 tbsp chia seeds (I use whole seeds--ground will work)

  1. Mix the "egg" ingredients together, and stir every minute for 5 minutes or less, then add to the bread machine pan. (I make sure the mixture is homogeneous but still fluid--I have found that if it gels too much, it affects the mixing process of the bread machine and hence the texture)
  2. Place wet ingredients in the bread machine pan
  3. Reserve yeast and add all dry ingredients to the pan
  4. Add the yeast last
  5. Select the gluten-free cycle and press start
  6. After 2-4 minutes, scrape the pan with a rubber scraper
  7. Let your machine do its work 
  8. Remove promptly after the baking cycle. Place on wooden cutting board or surface for the first 12-24 hours, uncovered
Subsequently, store in a partially sealed container on the counter or in the fridge. It hardens significantly in the fridge, so I keep it in a tin on the counter, and place the lid off-center to allow for breathing

It keeps well for 4-7 days, depending on humidity.

If the bread hardens a bit (in the tin on the counter), I close the lid completely for a few hours or overnight and that usually does the trick (moistens it up again).

Making life easier
The measuring of dry ingredients is the most time-consuming step, so I often measure out dry ingredients (except for yeast) for several loaves, and store it in individual canning jars in order to expedite the process when I'm ready to make bread.

*The most economical way to obtain teff flour is to buy whole grain teff (I find it in the bulk bins at Whole Foods) and grind it (I use my Blendtec).