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How I Make Vegan Gluten-Free Bread at Home With a Bread Machine
By Paul Perez
I enjoy making fresh bread at home. Lately, I’ve been baking a vegan, gluten-free loaf with a bread machine, and it’s surprisingly simple.
My bread machine is the Cuisinart CBK-110 Bread Maker, which makes small, warm loaves with minimal effort. Just add ingredients, choose the program, and the machine handles everything.
The gluten-free recipe takes about 2 hours and 15 minutes, giving me fresh, homemade bread.
Why I Make Vegan, Gluten-Free Bread
My diet is primarily vegan, at least in terms of the foods I eat. I follow this diet mainly for health and longevity, not necessarily for lifestyle reasons like clothing or other products.
I also try to eat gluten-free foods whenever possible. I don’t have celiac disease or a gluten intolerance, but I’ve noticed that avoiding gluten helps reduce inflammation and bloating in the gut.
Because of that, I like to make gluten-free versions of foods that I normally enjoy, including bread.
The Gluten-Free Bread Recipe
The recipe I follow comes from the bread machine’s recipe book. To ensure proper mixing, bread machines require you to add ingredients in a specific order, usually as listed in the recipe.
Below are the main ingredients I use, along with my vegan substitutions, listed in the order I add them to the machine.
Water
Step 1: Pour one cup of water into the bread pan. This activates the yeast and combines the ingredients.
Butter Substitute
Step 2: Add four tablespoons of unsalted butter, or use your preferred vegan substitute.
I substitute the butter with pumpkin purée since I’m vegan. Normally, I use apple butter, but pumpkin works just as well.
Pumpkin purée adds moisture and a little natural sweetness while keeping the sugar content low. Half a cup only contains about 12 grams of carbohydrates and roughly 4 grams of sugar.
I prefer ingredients that aren't pre-sweetened, so I can control how sweet my food is.
Egg Substitute
Step 3: Add three eggs, or replace them Mwith aquafaba powder as a plant-based substitute.
Aquafaba comes from the liquid found in canned beans, especially chickpeas. In powdered form, it’s easy to measure and mix.
When combined with water, it can replace eggs in many recipes and can even be whipped into foam similar to meringue.
Salt Substitute
Step 4: Add Nu-Salt Sodium-Free Salt Substitute instead of regular salt.
I prefer it because it contains no sodium, which can help people trying to manage their blood pressure.
Another reason I limit salt is that foods that combine salt and fat, or sugar and fat, can make it easier to overeat. Reducing sodium helps keep those cravings in check.
Sugar
The original recipe calls for 3 tablespoons of granulated sugar, but I skipped this step.
Because pumpkin purée already has a small amount of natural sweetness, I don’t feel the need to add extra sugar.
Since I cook most of my meals at home and rarely eat out, I try to keep my recipes simple and control exactly what goes into them.
Gluten-Free Flour
Step 6: Pour in 3.5 cups of buckwheat flour, which is naturally gluten-free.
The recipe requires about 3.5 cups.
Psyllium Husk
Step 7: Add psyllium husk to the pan for fiber and improved bread texture.
Fiber is important for maintaining a healthy digestive system, so this ingredient adds both structure and nutritional value.
Yeast
Finally, I add one packet of active dry yeast, which helps the bread rise during baking.
Using the Bread Machine
Once all the ingredients are added to the bread pan, I place the pan in the machine.
The bread pan includes a small paddle that automatically mixes and kneads the dough.
Sometimes the paddle remains in the loaf after baking. The machine usually signals when you can remove it, but I typically just leave it in and remove it later while eating the bread.
After placing the pan in the machine, I select the gluten-free program, which runs for about two hours and fifteen minutes.
My kitchen space is small—I live in a studio apartment—so I usually store the machine on a shelf when I’m not using it. While the bread is baking, though, the machine stays on the floor and quietly does its job.
One of the best parts of this process is the smell. As the bread bakes, the entire apartment fills with its aroma.
The Final Result
When the program finishes, the bread is extremely hot, so I let it cool for about ten minutes before removing it from the pan.
After slicing into the loaf, you can see its soft texture. I sometimes add additional ingredients—like fennel seeds—to give the bread extra flavor.
The bread comes out soft, warm, and satisfying.
Because I control the ingredients, it’s lower in sodium and sugar, and completely vegan.
Serving Ideas
The bread tastes great on its own, but you can also add spreads if you like.
Sometimes I use a vegan spread such as Smart Balance, although I try to limit oils whenever possible.
Even without toppings, the flavor of fresh homemade bread makes it worth the effort.
Final Thoughts
Making gluten-free vegan bread at home is easier than many people think. With a good bread machine like the Cuisinart CBK-110 Bread Maker, most of the work is automated.
All you have to do is add the ingredients, press start, and wait for the smell of fresh bread to fill your kitchen.
Making fresh, vegan, gluten-free bread at home not only saves money but also lets me customize each loaf to my taste and needs. With help from a reliable bread machine, I can consistently enjoy nutritious, homemade bread that supports my dietary goals, adds variety to my meals, and creates a warm, welcoming atmosphere in my home.
Here's an affiliate link to the bread maker. Click here.
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