vegan & gluten-free bread recipes

gluten-free vegan bread bun
numnumnum gluten-free, lovely & light real bread buns!!

This week is an odd one as there are two seemingly conflicting awareness weeks occurring. It’s The Real Bread Week – celebrating with T-shirts which state “I love gluten”! and Coeliacs Awareness Week who’s focus this year suits my blog down to a T with #glutenfreevolution (for those of you who don’t know Coeliacs Disease is an auto-immune disease which requires a gluten-free diet). So I thought I would try to marry the two and share with your some of our favourite vegan gluten-free bread recipes which we have developed over the years. Just to prove that you can enjoy real bread even when you have to live with vegan and gluten-free diet.

We love experimenting with different gluten-free flours and seeing what works and what doesn’t. We are still on a journey exploring all the different properties and strengths and weaknesses of types of flour. So I am only sharing our tried and tested vegan gluten-free bread recipes today.

Many of the gluten-free breads available in the shops use egg to bind the flour together, we cannot do the same so we use a few different tricks to get the same result. If you want to play with flours and create your own recipes – these are the things we use in place of gluten and egg to bind our dough together: ground flaxseed, fresh lemon juice, coconut yoghurt, ground chia seeds, stewed apple. We also find that the gluten-free flours are often more dry and absorbing and need more oil added to the mix than standard wheat flours.

vegan & gluten-free flatbread
mmmmmm real, gluten-free, scrummy bread

We make different vegan and gluten-free breads at different times of the year. In the autumn when the chestnuts are in season we go foraging and make our own chestnut flour from the scrummy chestnuts we gather.

In winter I tend to make flat breads from gram flour filled with fresh coriander and a little chilli to accompany our curries. Or our gorgeous vegan gluten-free bread buns to dunk in our winter warmer soups.

Now spring has finally sprung and our chives and spring onions are thriving in the garden and there is wild garlic a-plenty to be foraged I make really simple coconut yoghurt flatbreads with chopped fresh greens in the mix.

I hope that if you too are living with vegan and gluten-free diets you find a recipe you fancy below and get to enjoy real bread that is gluten-free as we celebrate both The Real Bread Week and Coeliacs Awareness Week here in the UK!

I’ve included our vegan gluten-free pizza dough recipe too as that is a type of jolly yummy bread you can smother with all your favourite seasonal toppings and enjoy any time of year.

Enjoy the sunshine and the rest of the week! If you’ve not signed up to our newsletter you can do so here! This week as the humus crisis continues I’m sharing how to make your own – it goes beautifully with todays flat breads ;P

peace and love,
Rai x

vegan & gluten-free coriander & lime flatbread (made with gram flour)

vegan & gluten-free coriander & lime flatbread (made with gram flour)

These vegan & gluten-free gram flour flatbread are packed full of earthy chickpea and fabulous fresh coriander flavour. Super simple to make and perfect accompaniment to curry!

Allergens: no allergens
Yield: makes 6
Cooking Method: frying
Prep Time: 5 mins
Cook Time: 20 mins


  • 2 Tbs ground chia seeds
  • ½ C gram flour
  • ¼ tsp ground cayenne pepper
  • grind of pink Himalayan salt
  • ¾ C water*
  • 1 lime's juice
  • 2 Tbs oil (melted coconut oil or olive oil)
  • 2 handfuls of fresh coriander (chopped leaves and stalks)**
  • oil to fry batter (we use coconut oil normally)


  1. In a mixing bowl combine the ground chia seeds, gram flour, cayenne and salt. 

    vegan & gluten-free coriander & lime flatbread (made with gram flour)
    wet and runny batter

  2. Whisk in the water, lime juice and oil. *it should be runny like a batter for pancakes - gram flour varies in absorbency so make sure you have a nice wet dough - you'll get an idea from the photo here.

  3. Stir in the chopped coriander leaves and stalks (the stalks create fantastic bursts of coriander)

  4. Heat up a frying pan and add a blob of oil to melt in it.

  5. When the pan is hot, spoon in some batter and spread around the pan with the back of the spoon like you would a crepe. It should take about 2 minutes to cook on the first side and about 1 minute to cook on the second. 

  6. Pop the cooked flatbread into a clean tea towel in a bread basket to stay warm and then fry your next flatbread. 


These are best straight from the pan, but as we like to eat together I make a batch before we start eating and keep them warm wrapped in a tea-towel.

**the more coriander you add to the mix the harder it is to hold your batter together - but persevere as the coriander is SCRUMMY! 

gluten-free vegan bread buns

gluten-free vegan bread buns

Don't be put off by the prep time - most of that is the dough rising! These gluten-free vegan bread buns are really low maintenance for a dreamy result. They are light and airy and full of fabulous bounce which you want your bread to have. I love them warm from the oven or on the side with our fresh tomato soup or carrot soup

Baking with gluten-free bread requires practice and adaptability! The flours are so different to wheat flours and you need to makes sure you get enough elasticity in the dough to replace the gluten. I find that gluten-free flours can vary packet to packet, so check out the photos to get a sense of the wet dough you need to create, and be patient with yourself and your experiments! 

Allergens: no allergens
Yield: about 15
Cooking Method: baking
Prep Time: 4 hours
Cook Time: 12 mins


  • 1 C warm water
  • 1 Tbs honey
  • 3 Tbs ground flaxseed
  • ¹⁄3 C olive oil
  • ½ a lemons juice 
  • ½ C gluten-free strong brown flour (we use Doves)
  • ¾ C gluten-free strong white flour (we use Doves)
  • ½ Tbs quick action yeast
  • ½ tsp bicarbonate of soda (gluten-free)
  • grind of salt
  • ½ tsp zanthum gum


  1. In your mixing bowl add the water, honey, ground flax, olive oil and lemon juice and combine.

    gluten-free vegan bread bun
    a wet & sticky dough

  2. Then add the flours, yeast, bicarb, salt and gum to the bowl. Once they are all in the bowl, mix for about 5 minutes until it's all well combined and you have a wet dough (as photographed)

  3. Cover and leave in a warm place for a couple of hours. (It should double in size in that time.)

  4. Prep your baking tray or tins with baking paper. 

  5. Mix the dough once more and then make your buns/mini loaves. It should still be a pretty wet and sticky mix! I use a spoon to dollop the mix onto the baking papered tray. I like to sprinkle seeds on the top of my buns. Sometimes we make cinnamon buns* with this dough too.

  6. Then pop in a warm spot to rise - again they should grow about twice the size in about 90-120 minutes. 

  7. Preheat the oven to 190°C (fan). Once the oven is hot pop your bread in to bake for 12 minutes for individual buns, 15 minutes for mini loaves and 20 minutes for bigger items like cinnamon buns. 


*If you want to make cinnamon buns with this dough look out for the recipe method - it will be online soon! 

nana’s vegan & gluten-free flatbreads

nana’s vegan & gluten-free flatbreads

These super simple flat breads are really easy and speedy to make, we love them fresh from the pan, unadulterated as they come! You can spice them up or eat them plain with curry if you prefer! 

Allergens: no allergens
Yield: makes 12
Cooking Method: cook in oil-free frying pan
Prep Time: 20 mins
Cook Time: 30 mins


  • 1½ C gluten-free self-raising flour (we use Doves)
  • 1 tsp baking powder
  • grind of salt (we use pink Himalayan salt)
  • 1 C coconut yoghurt (we use CoYo natural)


  1. In a large mixing bowl combine the flour, baking powder and salt. Stir in the coconut yogurt until it's just combined (see photo below). Cover the bowl and leave to sit for 10 minutes.

    vegan & gluten-free flatbreads
    ready to roll

  2. Split the dough into twelve balls and roll out each on a floured surface until they are 2-3mm thick.*

  3. Heat up a pan or griddle and pop a flat bread in to cook. Pat it as it cooks - this seems to make them puff up more! The first side takes about 2 minutes

  4. Once one side is browned, flip the bread over and pat it down as it cooks on the second side - takes about 1½ minutes.

  5. When the second side is browned pop onto the gas flame for about 10 seconds to get that lovely smokey flavour and watch it puff up! Flip and do the same on the other side.

  6. Eat straight from the flame or store in a tea towel to keep warm so you can serve them with a curry. 


You can also create a yummy oil with herbs in it to brush over the flatbreads as soon as they come off the flame to add extra flavour. 

*I tend to roll them out as I go whilst the previous one is in the pan.

vegan & gluten-free chestnut bread

vegan & gluten-free chestnut bread

This is my favourite vegan & gluten-free bread to make and to eat. It is simple, delicious and full of nutty flavour. Our home-made chestnut flour is much more coarse that shop bought chestnut flour, I believe that the coarseness of the chestnut flour is important for the texture and lightness of our chestnut bread. 

Allergens: tree nut
Yield: makes one loaf or 15 bun rolls
Cooking Method: baking
Prep Time: 20 mins
Cook Time: 40 mins



  1. Combine the ingredients in a large mixing bowl in the order above. I use the dough hook on my kenwood chef to knead the dough. You may need to add a little more water as different flours respond differently, and absorb water to varying degrees. That is why it's wise to add it slowly to the mix. 

  2. Knead for 10 minutes.

  3. You should end up with a beautiful, slightly sticky bread dough. Cover with a damp cloth and place in a warm spot for a couple of hours. The dough should rise and double in size.

  4. Once it had risen turn the oven on to heat up to 180°C (fan oven), and prepare a bread tin with baking paper. 

  5. Knead the dough again for a couple of minutes, before splitting into 12 for rolls or placing in a bread loaf tin with paper to stop it sticking.

  6. Cover the bread with a damp cloth and leave in a warm spot for half an hour. Preheat your oven to 180°C (fan oven)

  7. Remove the cloth and place your bread tin in the oven, it will need to bake for 40 minutes. (Buns bake for 15 minutes When you remove it from the oven take it out of it's tin. When you knock on the bottom of the loaf of bread it should sound hollow.

  8. Leave to cool for as long as you can resist. Then get stuck in! 


We tend to do double the recipe and bake one loaf every other day, the dough we don't use sits in the fridge in an airtight container where it continues to rise! We make our own chestnut flour from foraged and roasted chestnuts. The recipe for it is here! You can also make your own chestnut flour from packed roasted chestnuts - I find that the flour ends up being finer and wetter than the flour we get from our foraged & home-roasted chestnuts.

There are lots of ways to play with this recipe, once you have the basic recipe sussed, enjoy experimenting and let us know how you go! 

vegan & gluten-free pizza dough

vegan & gluten-free pizza dough

This is a wonderful free-from dough for creating your very own perfect homemade pizzas. It's a really fun activity to do together, enabling your children to learn how to play with food and make something they can be proud of that tastes YUM!

Allergens: no allergens
Yield: 3 large pizzas
Cooking Method: baking


  • 1½ C warm water
  • 2 Tbs honey
  • ½ C oil (I use olive oil)
  • 3 Tbs ground flaxseed 
  • grind of salt
  • 3 C gluten-free strong flour (I use Doves)
  • 1½ tsp fast action yeast


  1. Add all the ingredients to your mixing bowl in the order provided above, then combine. I use the dough hook on my kenwood chef to knead the sticky dough for about 15 minutes.

    pressing it down onto the tray

  2. Then place in a warm spot and leave to rise for a couple of hours - the dough will double in size. When the dough has been rising for an hour and a half turn your oven on to 200°C.

  3. Once the dough has doubled punch it down and knead it again for another 10 minutes. Split the dough (it stores brilliantly in a tupperware box in the fridge for a day or two!). 

  4. Prep your baking trays with baking paper, you will need to add flour to the baking tray and cover your hands with flour too as the dough is sticky. Press the dough over the paper to the size you desire to create your pizza base

  5. Cover the base with your tomato & basil sauce, then your fave toppings - you can see I went for olives, artichoke and hot red peppers. Sprinkle your free-from cheese over the top. Your oven should have reached 200°C by now.

  6. Pop the pizza into the middle of the oven to bake for 12 minutes. Enjoy


Let us know your favourite toppings on your home-made pizza's.

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