Cornucopia’s Vegan Bread

Cornucopia’s Vegan Bread
  • 1-3/4 cups medium or fine maize flour
  • 1 cup potato flour
  • 1 cup brown rice flour
  • 1-1/2 cups non-GM soya flour
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon organic unrefined salt
  • 125 ml cold pressed sunflower oil
  • 600 ml soya milk
  • 1 squeeze of lemon juice


Preheat oven to 150 degrees – an unusually cool oven for bread making. See the handy chart below for temperature conversions depending on the oven you have. 

2. Oil your loaf tin to prevent sticking later. I also use oiled baking parchment to be on the safe side – nothing worse than the smell of tantalisingly hot bread straight out of the oven, and it stuck to the tin, ruined. 

3. Start by sieving the dry ingredients together in a large mixing bowl. Make a well in the centre. 

4. In a separate jug, mix the soya milk and lemon juice together to curdle the milk a little. If dairy is not problematic for you, use buttermilk here instead. Add the sunflower oil. Pour this liquid into the flours where the ‘well’ was created and stir vigorously to form a smooth batter. If it looks a little dry, add a few more splashes of soya milk. You’re looking for a really sloppy consistency. 

5. Transfer the mix into your oiled loaf tin and bake for approximately 1 hour 45 minutes. 

6. Remove from the oven and run a knife along the edge of the bread to help turn it out onto a wire cooling wrack. Place a clean tea towel over the bread and allow cool before attempting to slice. It can be quite crumbly so thick slices are recommended. Goes great with a steaming bowl of cauliflower, dill and yellow split pea soup. Infact, this bread loves just about any pot of soup and a sneaky drizzle of olive oil.