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    You are in: Home / Dairy-free / Our Daily Bread (Vegan, Gluten Free, Dairy Free) Recipe
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    Our Daily Bread (Vegan, Gluten Free, Dairy Free)

    Our Daily Bread (Vegan, Gluten Free, Dairy Free). Photo by hollygollygee

    1/2 Photos of Our Daily Bread (Vegan, Gluten Free, Dairy Free)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    hollygollygee's Note:

    I adapted this wonderful recipe to try to make it a bit more nutritious. I also have a different way of shaping the buns. We use this for sandwiches, burgers, mini pizzas, with butter and jam, or plain.

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    Serves: 12


    small b ...

    Units: US | Metric


    1. 1
      mix yeast with water and honey and set aside.
    2. 2
      mix the rest of the wet ingredients and add the yeast mixture.
    3. 3
      combine dry ingredients in a separate bowl.
    4. 4
      combine wet and dry and mix with a mixer on high until thoroughly combined. You may need to add extra water at this point, a Tablespoon at a time. The dough should be very soft when done. In the mixer it resembles pulled taffy, but a bit softer. The dough sticks to the sides of the bowl and also sticks to the mixing paddle and looks a bit stringy. If the dough climbs the mixing paddle or beaters, it is too thick. Add small amounts of water and let combine until the batter no longer climbs.
    5. 5
      Drop the dough onto parchment paper or a silpat. The size doesn't matter. I usually make smallish buns (the size of one of those little hamburger buns at Mc Donald's) by using a heaping Tablespoon of dough for each. **UPDATE- I now use an ice cream scoop to measure out my buns. Dip the scoop in olive oil and then scoop the dough:)Thise bread is so versatile though. The original recipe calls for shaping the buns with an english muffin ring, but I don't bother. I dip my fingers in olive oil and gently shape the dough so that it makes a nice even shaped bun.
    6. 6
      Let rise in a warm place for 40 minutes.
    7. 7
      Then preheat your oven to 400, and bake for about 20 minutes. The tops should be lightly browned.
    8. 8
      Cool the buns on a cooling rack and cut in half (if using for sandwiches) before storing.
    9. 9
      I wrap each buns in saran wrap and then put in a plastic bag that goes into the freezer. When we want bread, I take out a bun, wrap in a damp paper towel (or you can warm them in the plastic) and nuke for about 20-30 seconds. From there I either eat it soft or toast it. It is wonderful either way and not at all crumbly like a lot of gf bread.
    10. 10
      **updates- I have found that it works just fine to put the colled buns in a freezer bag as is -- no cutting and no wrapping. I just take out a frozen bun and nuke for 25-30 seconds and then slice as needed. Save s a ton of time.
    11. 11
      Also -- I have not made these with garlic in a long time. I flavor the dough with extra honey -- just an extra long squirt of honey per batch.
    12. 12
      Also -- I still use an ice cream scoop to get these on the cookie sheet, but wanted to mention that parchment paper does a great job here. And since I have been using honey instead of garlic, I have started using grapeseed oil in place of olive oil:).

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    Nutritional Facts for Our Daily Bread (Vegan, Gluten Free, Dairy Free)

    Serving Size: 1 (64 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 140.7
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 297.7 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 1.3 g
    Sugars 0.9 g
    Protein 2.7 g

    The following items or measurements are not included:

    tapioca starch

    xanthan gum

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