Can I use flaxseed instead of aquafaba?

Yes, you can. For every 3 tbsp of aquafaba, mix 1 tbsp of ground flaxseed with 2.5 tbsp of water. Let it sit for 10 minutes before using. However, aquafaba gives a lighter, more airy crumb in this gluten and dairy free bread maker recipe.

Can I make this nut-free?

Absolutely. Swap almond milk for oat, rice, or soy milk. Just avoid coconut milk if you prefer a milder flavor.

Do I need a bread machine with a gluten-free setting?

No. While it helps, it’s not required. Choose the “Quick” or “Basic” setting—anything with only one rise cycle. This avoids over-proofing, which collapses gluten-free doughs.

Can I make this with sourdough starter?

No, this recipe is specifically designed for instant or rapid-rise yeast. Sourdough uses a different hydration level and proofing process that doesn’t work well in bread machines.

Can I bake this without a bread machine?

Yes, just mix the ingredients, let the dough rise once in a warm area, then bake it in a greased loaf pan at 375°F for 45–55 minutes. But the bread machine simplifies the timing perfectly.

Gluten and dairy free bread maker recipe That Works

Name: The Ultimate Gluten-Free Dairy-Free Bread Maker Recipe (Vegan & Egg-Free)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Gluten-Free
Ingredients: 1½ cups warm almond milk or oat milk; ¼ cup olive oil or vegan butter; 6 tbsp aquafaba (liquid from canned chickpeas); 1 tbsp apple cider vinegar; 3 tbsp maple syrup or honey; 3 cups King Arthur Gluten-Free All-Purpose Flour; 1 tsp salt; 1½ tsp psyllium husk powder; 1 tbsp sugar (optional, for crust); 2 tsp instant yeast

Description

Soft, sliceable, and vegan—this gluten and dairy free bread maker recipe makes the best homemade loaf using easy-to-find ingredients.

Ingredients

Scale

1½ cups warm almond milk or oat milk

¼ cup olive oil or vegan butter

6 tbsp aquafaba (liquid from canned chickpeas)

1 tbsp apple cider vinegar

3 tbsp maple syrup or honey

3 cups King Arthur Gluten-Free All-Purpose Flour

1 tsp salt

1½ tsp psyllium husk powder

1 tbsp sugar (optional, for crust)

2 tsp instant yeast

Instructions

1. Add all wet ingredients to your bread pan in the listed order.

2. Gently add all dry ingredients on top of the wet layer.

3. Make a small well in the center of the flour and pour in yeast.

4. Select the gluten-free setting. If not available, use Quick/Rapid cycle with one rise.

5. Optionally remove paddle after final knead cycle to reduce bottom holes.

6. Let loaf cool for 10 minutes in pan, then transfer to wire rack.

7. Allow to cool completely (2–3 hours) before slicing.

8. Store in airtight container at room temp for 24 hours, then refrigerate.

Notes

* For egg version: replace aquafaba with 2 large eggs.

* Flour swap: Pillsbury GF flour works well if King Arthur is unavailable.

* To freeze: Slice, separate with parchment, freeze in airtight bag.

* For a crisp crust, toast before serving.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Bread
Method: Bread Machine
Cuisine: Gluten-Free

Nutrition

Serving Size: 1 slice
Calories: 155
Sugar: 3g
Sodium: 180mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg

Keywords: gluten and dairy free bread maker recipe, vegan bread machine loaf, egg-free gluten free bread