Taking the full measure of life

Great Gluten-Free, Soy-Free, Dairy-Free, Egg-Free, & Vegan Bread

November 14th, 2008 · 283 Comments

If you're new here and want to understand the title and purpose of my blog, you can read my first post by clicking here. You may also want to subscribe to my RSS feed so that you don't miss further posts of interest to you. Thanks for visiting, and I hope you'll stop by often!

Note: I originally published this post in April, but my friends and I have tweaked the bread recipe since then, so I’m making the changes and bumping it up for the rest of you to see.

From April:

It’s been nearly a year since I was diagnosed with serious food allergies, which was followed pretty closely by me being diagnosed with atypical celiac disease. (A set of food allergies often indicates a further gastrointestinal issue at the heart of the allergies.) For nearly a year, I’ve gone without really good bread–and for the most part, I’ve adjusted. Before my diagnoses, I had already cut back the number of starches I consume, limiting my starch preparation to one kind per meal in the process of taking care of myself. After all, I figured, do I really need bread and potatoes, or cornbread and rice, at the same meal? Unlikely–the calories usually stack up way past the nutrients when starches are doubled. After my diagnoses, for most of my meals, I’ve either used an alternate starch or just skipped the starch—and will continue to do so.

But there’s something about bread, right? And I’ve missed that something. So when I came across a gluten-free, soy-free, egg-free, dairy-free (vegan) bread recipe reputed to be great for sandwiches, I had to give it a try. My hopes were not too high, because I have altered and tried several well-reviewed gluten-free bread recipes that have not turned out so well. It’s hard to make good bread when you’re cutting out the soy, dairy, and eggs in addition to the gluten, because those other ingredients are often used to prop up what breads are lacking from the gluten. But this one I could make purely as it was written, and that excited me.

Mixing the various flours for the bread, I relished the experience. I thought, Even if the bread doesn’t come out right (and it probably won’t), this is fun. It was a bit like playing in the mud or in some rain puddles as a child. Some of the very starchy, light flours I was using puffed clouds into the air as I measured them out. As I continued to measure and combine flours, I looked down to realize I was covered in smears and streaks of the various flours. A friend arrived at my apartment, and she laughed at my powdery coating. “Why didn’t you wear an apron?” I just shrugged and grinned.

Once I had combined the flours, the bread came together very quickly in the mixer–but not without me managing to splatter my bluejeans with dough (I do not claim physical grace as one of my virtues). The bread rose on top of the warm oven and then baked inside it. Another friend, upon arrival, sighed in pleasure as the heavenly scent of baking bread reached her nose.

When I pulled the bread out of the oven, I frowned as I pulled off the aluminum foil: the color was not quite was I expecting–it was lighter–and there were mottled streaks in the bread. I thumped the top of one loaf, and it sounded right–just hollow enough on the interior. I held my breath as I sliced into it–crunchy outside, soft interior. But what would the taste be? I was torn between feeling dubious and hopeful. I took a bite and chewed. And closed my eyes. And felt a surge of pure joy. Then I opened my eyes and wondered, Do I think this is great purely based on my loss of the ability to remember gluten-y things correctly? I called a friend to the kitchen pass-through window. This friend was recently diagnosed with severe food allergies–it causes a chain reaction of diagnoses when people around you see your symptoms and healing and get tested themselves. Because she had only gone without gluten for three weeks at that point, I knew she’d be a better judge of the comparison to regular bread. “Taste this,” I said, holding out a piece of bread and offering no further information. She took a bite and closed her eyes. When she opened her eyes, they filled with tears. Her face flushed, and she looked a bit embarrassed. “It’s okay to cry,” I said. “It is that good.”

“It’s real bread,” she replied with a teary smile, and asked for another slice.

We sat down to dinner–two gluten-avoiders, two gluten-eaters–and together, we demolished a loaf over the course of the meal.

Delicious Gluten-Free, Vegan Bread

Recipe for 2 loaves—it is okay to halve the recipe if you want to make just one

Note: If you are using a mixer that doesn’t have a great engine, you may want to mix it by hand at the end to ensure it’s all mixed.  Since there’s no gluten to get tough from overmixing, you can mix until you’re confident.

In a large mixing bowl combine:

1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
1 cup cornstarch (or double the potato starch if you can’t eat corn)
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)


4 tsp olive oil
3 1/4 cup warm water (not hot)

Mix with electric mixer–using paddle attachment, NOT regular beaters or bread hook–for two minutes.  The bread dough will be more like cake batter than traditional bread dough.

Two options for the rising:

For the best rising: While mixing the bread, create a proofing box from your microwave. Microwave a small mug or ramekin with water until the water boils.  Leave the water in the microwave.  Pour the bread dough into two nonstick or well-greased pans.  Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. (I have to remove the turntable in my microwave to do this.) Allow to rise until batter extends a bit over the top of the pans–generally 30-50 minutes.

Standard method: Pour into two nonstick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)

Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)

As with most breads, it is easiest to slice if you allow it to fully cool. But who can wait that long? I usually let it cool for a little bit, and then remove the loaves from the pans and place them on a rack to cool more while I slice it up. The bread tastes delicious warm, dipped in olive oil and herbs or spread with honey and ghee. It also works well for sandwiches after it has cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it.  Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days.  After that, it will be best used for bread pudding, French toast, croutons, etc.


Note on recipe alterations: It’s been several years now since I published this recipe, and there are over 250 comments on it at this point.  If you need to make alterations to the recipe, you will probably find an example of where someone has successfully changed the recipe to suit your needs if you take the time to read the comments.  I’m no longer replying with suggestions when people need alterations, because there are so many options already included in the comments.  Also, though you may be able to reduce it or change the kind you use, some form of actual sugar (fructose, glucose, sucrose) is essential in this recipe, because the yeast consume it and release carbon dioxide as a result, and that’s what makes the bread rise. If you cannot eat yeast, I would suggest looking for quick bread or soda bread recipes, but yeast is essential for traditional sandwich bread texture.

Tags: allergen-free recipes · fruits of my labor · gratitude · vegetarian

283 responses so far ↓

  • 1 Kae Gibson // Apr 25, 2012 at 10:58 am

    I’m so happy with this recipe for bread. I to am intolerant to gluten,soy, oats ,dairy, eggs, rice flour, corn , peas, carrots, tomatoes, and meat is in question,so I’m feeling quite picked on. I understand and relate to all the comments from above on trying to find something to eat. Please post more recipes with allergy prone people in mind. And yes we can survive some how.I use a regular mixer with beaters and let the bread rise on the top of stove covered with a box my husband made to go over it. Put the oven on low and cover with towel so heat comes up to warm it. I use spectrum shortening (like spry) to grease the pan and I have no trouble with sticking. The bread is great and takes little effort to make. Now I would like something sweet. See ya

  • 2 Erin // May 24, 2012 at 1:07 pm

    I am sensitive to potatoe also. What could I substitute for the potatoe starch?

  • 3 jenn // Jun 2, 2012 at 11:31 am

    thank you so much for this recipe. it’s great please send me some more of your great recipes i have so many allergies i find it hard to eat and react like crazy. it’s nice to finally find somethings thats not only good for me but i feel good when i eat it.
    thank you

  • 4 Amber // Jun 10, 2012 at 11:43 pm

    Sally, I’m in tears! My daughter was diagnosed with severe food allergies at age 2 1/2. She is now 5 1/2 and we haven’t been able to find a bread that she feels happy about. I can not wait to try this and tell her about it! Birthdays have been very difficult and so have breakfast time. She can’t have Gluten, Dairy, Egg, or Soy, but she is also sensitive to baker’s yeast, potatoe and we were told that she could really only do corn and rice as far as grains were concerned. I’m thrilled to have come across your blog, simply from google! 🙂 Thank you!!

  • 5 Amber // Jun 10, 2012 at 11:52 pm

    @Bernadina (post #235) I can get you info on the lotions etc, my daughter suffers also with this problem, you may email me: amessaros@gmail.com

    Also, I can’t wait to make this bread and will try some of the substitutions listed by others, then I will re-post later after our experience 🙂 *Cheers!

  • 6 Karen Tysver // Jun 13, 2012 at 1:30 pm

    It’s in the micro proofing as I write. Can’t wait. New to wheat free and fingers crossed! Will update as soon as I try it!

  • 7 Saffy // Jun 17, 2012 at 9:55 am

    Hello to all,

    I love people who share their knowledge with others.

    I have suffered with extreme abdominal pain day and night for three years. Life as I know it is no longer. Just two days ago the results of my expanded GI panel test were returned. I was told I have a load of yeast, strep bacteria, kinsella pneumonae, e coli and that I’m senstive to soy, albumin in egg, gliandin and casien. I’ve spent three years non-stop researching, paid so many people private docs, holistic practitioners and have have all the tests under the NHS but all to no avail. The only person whom has come close to helping is Jim Thorp CHECK practitioner based in Sutton Coldfield Birmingham UK. I have the most massive file of research you could imagine. I have felt overwhelmed with the latest findings and with years of false hope perhaps I’m closer to getting my beautiful life back. I have all kinds of symptoms and it seems that I also have contracted muscle issues on the right side of my body too which causes intense pain but the worst of it all is the abdominal pain that keeps me up day and night and I can’t eat.

    Anyhow, I’m probably boring everyone now but after all the latest findings I have collated all the information in a document including what I can and can’t eat. Basically I have had issues for years already and am underweight and perpetually hungry and tired. So today I have been looking at how on earth I will replace certain foods. This recipe for bread sounds wonderful so thank you so much. I have tried gluten free only before and tried things from the super market but they were horrible and also did not reslove my issues, probably because I didn’t know that soy, egg and milk were also a no go for me.

    I also found out that for coeliac’s the NHS will provide some staple food on prescription. I have to ask my GP but as I am sensitive and the tests are private maybe they won’t help me.

    I read some reviews that there is one fresh bread available on NHS made by Juvela and it tastes just like bread. I hope I can get some.

    Reading through your stories has made me cry and I was already overwhelmed with lack of sleep, food and overload of info I’m processing. Still, I have hope that I may get my life back, so thank you so much for the recipe and the comments by others.

    It’s mad when you feel all alone in your quest to get better and pain free but it is reassuring when one finds others coping with their conditions.

    It’s crazy that finding a good recipe for bread has made me emotional! 🙂

    God bless you all with good health, love and happiness.

    Saffy XXX

  • 8 Stacey // Jun 17, 2012 at 5:13 pm

    I can’t wait to bake this bread. I have several of the flours, but I have to buy some others. I am excited to have a replacement for corn and soy (in addition to wheat and dairy). I am going to experiment with the sugar. That’s another my son tests positive for intolerance.

    The dairy free if “my” big challenge… but corn is proving equally difficult to avoid. Thanks for the blog.

  • 9 maggie // Jun 17, 2012 at 5:24 pm

    Just made this recipe in my bread machine. The top looked lumpy, but my husband said it was the best bread ever, and went on to eat almost half the loaf.

  • 10 Callie Green // Jun 20, 2012 at 12:57 pm

    What can be substituted for corn and potato starch?

  • 11 Kim // Jul 20, 2012 at 12:48 pm

    I am celiac, and have food intolerances that vary in severity. I have recently discovered that soy is another culprit in my diet. Now, I’m not one that eats a lot of bread as my husband is Vietnamese and we mainly eat rice. As I have been researching to find other food options, I came across this site. I gave up on bread years ago (about 3) when I had decided I’d wasted too much money on trials that tasted like sand. So, THANK YOU!!!! Thanks for giving me HOPE that edible bread is possible. THANKS!!

  • 12 Lynne Cassell // Jul 24, 2012 at 12:11 pm

    Where is this bread recipe? Searching…..

  • 13 sally // Jul 24, 2012 at 12:50 pm

    Scroll up, Lynne. It’s in the post. . . .

  • 14 Gluten-Free Vegan Bread: Recipes and Store Bought | A Gluten-Free Vegan Mom Who Knows // Aug 6, 2012 at 6:31 pm

    […] by Affairs of Living Great Gluten-Free, Soy-Free, Dairy-Free, Egg-Free, Vegan Bread by Aprovechar Gluten-Free Sorghum Rosemary French Bread Recipe by Book of Yum: gluten-free […]

  • 15 Melissa Victoria // Aug 19, 2012 at 7:21 am

    I was recently diagnosed with EoE and a wheat (as well as poultry allergy on top of my known lifelong egg allergy). I stopped eating wheat and my heartburn an acid reflux stopped i eat a granola bar and my throat constricts and i have terrible heart burn. Ive always baked my own bread in a breadman bread machine very successfully. Wheat free baking scares me! Ive been playing with this recipe and had two pretty big fails before a decent loaf (holds together, isn’t dry, tastes great!). My modifications are as follows: half the recipe, use flaxseed instead of xanthum gum, 1/2 tsp baking soda, 1/2 teaspoon apple cider vinegar, 1 tsp vanilla extract, no corn starch because I dont have it so double the potato, added a handful of oats (wheat free oats), 2tsp of active dry yeast instead of 1 tbsp. I purchased all the flours in “bulk” on amazon prime. Thank youso much for posting this! Life seemed bleak without wheat but not anymore.

  • 16 Anna Jacobs // Aug 26, 2012 at 9:55 pm

    Hi, there

    Just one thing – xanthan gum is made from maize and reacts in me as maize does ie leaves fuzzy brain.

    Guar gum has no effect on me whatsoever and seems to have exactly the same effect as xanthan gum.

  • 17 Jen Carter // Sep 2, 2012 at 5:00 am

    Hi Sally!

    Someone asked for the nutritional information. I figured it out. My per-slice information is based on 20 slices per loaf, but I’ll also give you the per-loaf information in case anyone cuts their bread thinner or thicker, then they can figure it out themselves.

    Per slice:
    87 calories
    <1 g fat
    35 g carbs
    <1 g fiber
    2.5 g sugar
    1.5 g protein

    Per loaf:
    1733 cal
    17 g fat
    698 g carbs
    4.5 g fiber
    50 g sugar
    29 g protein

    I hope this helps!


  • 18 Tammy // Sep 24, 2012 at 10:22 am

    I also have a son with an enormous number of food allergies and am so grateful to find this recipe. I saw that in June Callie asked a question I also would like an answer to. (my son is allergic to this ingredient)

    **What can I substitute for potato starch? Does anyone know the answer to this???

    Thanks to all who share what they learn to make the path for the rest of us a little easier!

  • 19 Elizabeth // Sep 28, 2012 at 11:17 am

    Thanks for the tasty recipe! (I’ve made it not only for myself, but for a gluten-free, “no eggs”communion bread option at church.)
    My first tries resulted in bread which sank in the middle. I did a little research, and switched to xanthan gum from the guar gum I had been using. Apparently xanthan gum is preferable for yeast baking. With this change, my bread comes out beautifully.
    Thanks again.

  • 20 Christine // Oct 20, 2012 at 12:43 am

    I have a son allergic to many things and is on a strict elimination diet. I need to find a bread recipe that does not have any corn, soy, wheat, potato, milk, eggs, pea/tree nuts. Oats may also be an issue. If anyone has a suggestion, please email me at pharocb@aol.com with the subject Allergies so I can identify it quickly. Thank you for any suggestions.

  • 21 Jacqui // Nov 8, 2012 at 2:52 am

    I’m so disappointed! Have just taken my second loaf using this recipe out of the bread maker in as many days and again it didn’t rise! I was sure the problem the first time was my yeast, so the second time I tested it first to make sure it was active. I’ve used exactly the right amounts of all the original ingredients (no substitutes). I’ve used my bread maker and put ingredients in the the right order and used the gluten-free setting (although I suspect that setting may not be giving the dough enough time to rise). I’m confused. What am I doing wrong?

  • 22 Jacqui // Nov 9, 2012 at 5:56 am

    After my third failed attempt at making this bread successfully, I give up. Another brick. I ‘ve followed every suggestion made here. Fresh yeast, less water, in the breadmaker, in the oven, it simply will not rise. If someone can share the secret of getting it to work, I’d be eternally grateful, but for the moment, very, very disappointed. 🙁

  • 23 Jen Lewis // Nov 29, 2012 at 7:02 pm

    Thank you so much for sharing! I literally cried when I tasted this. My 4 yr old was just diagnosed with celiacs and so many other food intolerances. I had not found a yummy bread yet that could rise without gluten or eggs. This recipe is amazing. It is also helpful that it does not have rice flour, as my daughter is sensitive to this as well. Thank you so much for sharing. I am spreading this to our celiacs support group in Singapore. It is so kind of you to share. I think you could make money with this recipe if you wanted to. Maybe you could sell this to a gluten free cookbook author! Thank you so much!!!

  • 24 Jen Lewis // Dec 10, 2012 at 4:32 pm

    Hi Sally,
    Just wanted to tell you that I made my best loaf ever today using your recipe. We just love it and each time I make it, it turns out better than the last. Anyway, today I am bringing it along with a print-out of your recipe to the Singapore Celiacs Support group. Just wanted to thank you again! Congrats on your baby:)

  • 25 Mary-Ann Heraid // Jan 3, 2013 at 6:56 pm

    My son who is 2 has just been diagnosed with allergies to Milk, Egg, Peanuts, wheat and soy.

    Upon many recipes, this one is the closest I have found to bread for him. My first batch, I let it rise to long, and it flopped, my fault! 🙂

    The second batch I made today, rose beautiful, did not fall when it cooled, but it is still gummy in the middle?? We are in Canada, would this make a difference? What can I do to have it cook thouroughly???
    Thanks Mary-Ann

  • 26 Mary-Ann Heraid // Jan 4, 2013 at 4:16 pm

    I tried another batch today, decreased the oil 1 tsp, and the water by 1/2 cup. Cooked it for almost 2 hrs and it is still gummy in the middle. Is there anything I can do??

  • 27 Jen Carter // Jan 29, 2013 at 2:07 pm

    Jacqui –

    I have never had success in the bread maker. I put my pans in a very slightly warm oven and they rise beautifully, and it’s easy to clean up.

    Mary-Ann –

    I add 2 T. chia seeds to my recipe. You may want to try this. Chia seeds are not only nutritious, but they absorb liquid. This might help. What kind of pans are you using? You may want to try stoneware pans. They seem to heat more evenly. My regular glass loaf pans cook the outsides too much and the inside not enough.

  • 28 Colleen // Feb 9, 2013 at 5:10 pm

    Great bread! 8 year old extremely picky daughter is on a new dairy-free, egg-free, soy-free, wheat-free diet. The only family loves this bread. Made in the breadmaker yesterday. She keeps popping a piece in the microwave for 10 seconds and having it as a snack. So grateful for this recipe!

  • 29 Jennifer McClean // Mar 16, 2013 at 10:54 am

    I want to thank you for this wonderful recipe! We have been enjoying this for two months now, and this morning I used it to make chocolate chip cookies! I made up the flour mixture, minus the sugar, yeast, and wet ingredients, then followed (an adapted version of) my mom’s old recipe!

    2/3 cup vegan margarine (soy free)
    1/2 cup cane sugar
    1/2 cup brown sugar
    1 flax egg (rested in the fridge for 15 min)
    1 tsp vanilla
    2 3/4 c your amazing bread flour mix!
    1/2 tsp soda
    1/2 tsp salt
    1 cup mini chocolate chips (dairy, egg free)

    Heat oven to 350
    Mix margarine, sugar, egg and vanilla thoroughly.
    Blend dry ingredients; stir in.
    Mix in chocolate chips.
    Drop by rounded tsp 2″ apart on parchment covered cookie sheet
    Bake 12 min.

  • 30 Sandy Wilkerson // Mar 18, 2013 at 4:23 pm

    I just stumbled upon this recipe last week and thought I would give it a try. It is AMAZING…thank you so much. After so many attempts with other recipes, I was about ready to give up on gf/vegan bread. Did I mention it is AMAZING 🙂

  • 31 Tamara // Jun 1, 2013 at 5:14 am

    Thank you for posting this recipe – it’s delicious! Unfortunately, I have just learned that my 6 year old son is also intolerant to yeast. Is there any way to make this recipe without yeast?

  • 32 Lisa // Jul 19, 2013 at 10:52 am

    Wondering the same thing as Tamara. I have not tried it with regular wheat bread yet so no clue if it would work with this either but I’ve read and been told a combination 0f lemon juice and baking soda added together and added last to the mix should be a good yeast substitute. Will be trying this soon with wheat flour and if it works I may brave it with this recipe. We still need to challenge yeast as we have seen none of the usual yeast allergen reactions but it did just from barely detectable to high with our oldest child’s new blood work.

  • 33 Jennifer // Feb 16, 2015 at 8:25 am

    Amazing! My 6 year old son was diagnosed with multiple food intolerances, and bread was the one thing I hadn’t figured out yet. I made 1 loaf 2 days ago and it was finished off this morning. He loves it & is so excited he can now have sandwiches again! Thank you so much for this recipe!,,

Leave a Comment

Powered by WP Hashcash