Crusty Bread: Gluten & Yeast Free

Crusty Bread: Gluten & Yeast Free

The smell of fresh bread brings back so many thoughts, so many memories and so many aromas! I remember walking to the shops to get freshly baked French sticks and tearing off chunks on the way home; home baked bread straight from the oven slathered in melted butter; the kitchen full of warm doughy smells mingled with cinnamon sugar; shopping in Harrods in the 1990’s to see how many different flavoured breads we could try; kneading and shaping dough into plaits, knots, rolls, twists and anything else we could think of; so many things you can do with a delicious loaf!


Free-from loaf waiting for me! ๐Ÿ™‚

So, now we are here!ย I still love bread, baking and the delicious aroma’s these create. Nowadays bread is something which I don’t consume very often and when I do it’s usually a delicious homemade loaf like this! No gluten, no yeast , no soy and no dairy. Crisp shell, soft crumb, fluffy and light, this is one loaf which everyone can eat! Yumyum!

Sharing this with Deborah over at the Plant Based Potluck Party ๐Ÿ™‚ and with ย Mary Ellen & Kimmyย at Healthy Vegan Fridaysย Come and join in the fun and see what everyone else is bringing this week! ๐Ÿ™‚

Crusty Bread: Gluten & Yeast Free

  • Servings: 1 loaf
  • Difficulty: medium
  • Print


  • 55g linseeds (flaxseeds) ground
  • 600ml unsweetened carton coconut milk
  • 1 tablespoon apple cider vinegar
  • 270g brown rice flour
  • 130g gram (chickpea /garbanzo) flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon salt (I used pink Himalayan)


  1. Mix the linseeds with approximately half of the milk, stir and set aside.
  2. Stir the apple cider vinegar into the remaining milk and leave to curdle.
  3. Combine the rice flour, gram flour, baking powder, bicarbonate of soda and salt together – using a balloon whisk is great for this.
  4. Make a well in the centre of the dry mix and pour in the two milks. Ensure everything is fully mixed. Leave to rest for 5 minutes.
  5. Pour the dough into a prepared tin (I used a shallow glass bowl lightly greased with coconut oil).
  6. Bake at Gas Mark 4 (350f / 180c) for 50-60 minutes. The bread will rise andย turn golden brown.
  7. Remove from the oven and leave to cool. Turn out and leave to cool completely.
  8. Enjoy!

Serve & Store

  • Slice, spread and eat! Great for chia jam!
  • Heat a wedge in the oven and serve with soup.
  • Try toasting and adding nut butter.
  • Serve with baked beans (homemade ones)!
  • Make garlic butter, spread over slices and bake.

25 thoughts on “Crusty Bread: Gluten & Yeast Free

    • Hello Zoe ๐Ÿ™‚ Thank you! ๐Ÿ™‚ Indeed it can! I made delicious toasted sandwiches with this and used it for my (vege) burgers. It stores well too. Let me know how you get on if you have time to make it! ๐Ÿ™‚


  1. My parents never made bread growing up, so I don’t really have fond memories. But I do LOVE the smell of fresh, baked bread. I was ready to scroll on down and assume it was a recipe I couldn’t enjoy. Low and behold it’s gluten-free!!! Yay! AND I have every single one of the ingredients. This makes me beyond happy. I cannot wait to try your delicious bread recipe!
    Thank you so much for sharing at Healthy Vegan Fridays! I’m pinning & sharing (and bookmarking to make soon!). Have a great week =)


  2. This looks delicious! Do you know what the moisture substitute would be for adding moisture to gluten-free baking, like butter milk is in normal flour baking? I’m also needing it to be dairy free, lol. I’m generally wondering if you know. I realise your recipe is meant to be crusty โ˜บ

    Liked by 1 person

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