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This is my favorite homemade gluten-free vegan bread recipe which is egg-free, yeast-free, and nutritious! It’s actually healthy since it contains psyllium husk powder. It’s crispy on the outside and soft on the inside!
Homemade Gluten-Free Vegan Bread
I cannot tell you how many times I tried making the perfect gluten-free vegan bread… Actually, I lost count how many times I ended up throwing the towel because it’s damn hard to create good gluten-free bread without eggs.
But since I can be quite stubborn (haha) I actually never gave up and continued with the recipe testing…
Psyllium Husk Powder
One day, I started experimenting with gluten-free pizza dough that contains psyllium husk powder. The recipe turned out so good (you can find it HERE), that I got intrigued.
To make a long story short, I made an online search about homemade gluten-free vegan bread + psyllium husk and found a couple of different recipes that were using huge amounts of psyllium husk powder in their bread recipes.
One recipe was from a German blogger, and she inspired me to give psyllium husk a try. I tweaked her recipe and used a different flour blend and the bread turned out amazing!
I was shocked by how great it turned out, especially since the bread is wheat-free (and therefore gluten-free), and egg-free (vegan)! It did rise, even though it doesn’t contain yeast and it actually looked like bread from a bakery.
Conclusion: Psyllium husk powder is a godsend for gluten-free vegan baked goods. It’s also very healthy, especially for our gut! So please do yourself and favor and buy it or order it online. It’s cheap and absolutely amazing!
How To Make Gluten-Free Vegan Bread?
Check the video below (right above the recipe card) to see how I made this amazing bread.
Step 1: Make the psyllium husk gel first. Mix the psyllium husk powder and water in a bowl. Try to be quick, because it gels instantly, within SECONDS. I always use a whisk, it works the best. Set aside and measure the dry bread ingredients in the meantime!
Step 2: It’s time to measure/weigh all dry ingredients and add them to a big bowl. You can also preheat your oven to 350 °F (ca. 177 °C) now.
Step 3: Mix it all together: Add the psyllium gel to the big bowl and mix all ingredients with a hand mixer (use the dough hooks). You can also knead the dough with your hands or use a Kitchen Aid. It will take about 5-10 minutes until the dough comes together.
Step 4: Shape the dough and bake the bread in the oven for about 55-60 minutes. That’s it!
Add Seeds Of Choice
I love adding pumpkin seeds but you can also use sunflower seeds, sesame seeds or nuts of choice (e.g. hazelnuts, walnuts, cashews, almonds, etc).
Gluten-Free Bread Ingredients
You can find all the ingredients with measurements below in the recipe card! Please also check the recipe notes below where I list different substitutes.
My favorite flour combo is this:
- Buckwheat flour
- Rice Flour
- Chickpea Flour
- Tapioca Flour
I know others have had success with lentil flour, teff flour, etc. But since I didn’t try out a lot of different flour combos I cannot promise that the bread will turn out equally great. I noticed, however, that buckwheat flour shouldn’t be omitted!
Can I Freeze This Bread?
You can definitely freeze this gluten-free bread! Slice it and wrap all individual slices in wax paper or parchment paper. Put in zip lock bags and freeze for up to 3 months. Let thaw at room temperature and then toast the bread once you want to serve it.
This Homemade Gluten-Free Bread Is:
- Vegan (dairy-free, egg-free)
- Yeast-Free
- Oil-Free
- Low-Fat
- Healthy
- Soft on the inside and crispy on the outside
- Easy to make
How To Serve:
You can serve the gluten-free bread with stews, soups and all kinds of comfort meals. Check out some of my vegan and gluten-free recipes:
- Easy Lentil Stew
- Vegan Corn Chowder
- White Bean Soup
- Chickpea Curry
- The Best Lentil Soup
- Sweet Potato Curry
- Red Lentil Dahl
- Vegetable Curry With Coconut
- 1-Pot Lentil Dal
- Vegan Tortilla Soup
Should you give this gluten-free bread recipe a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
Gluten-Free Vegan Bread Recipe
Ingredients
Dry ingredients:
- 100 g buckwheat flour (*see notes)
- 100 g white rice flour
- 100 g chickpea flour
- 40 g tapioca flour/starch (*see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4-1 tsp sea salt
- 50 g pumpkin seeds or sunflower seeds (optional)
Psyllium mixture:
- 450 ml water
- 3 tbsp (30 g) psyllium husk powder (*see notes)
Instructions
- Check the video right above the recipe card to see how I made this delicious bread.
- In a bowl combine 450 ml water with 3 tbsp psyllium husk powder and quickly stir with a whisk. It will gel instantly and get thick (see picture above in the blog post). Set aside for about 20-30 minutes.
- Meanwhile, measure/weigh all dry ingredients and add them to a bowl. Preheat oven to 350 °F (ca. 177 °C).
- Add the psyllium gel to the bowl and mix all ingredients with a hand mixer (use the dough hooks) or a Kitchen Aid. You can also knead the dough with your hands. It will take about 5-10 minutes until the dough comes together.
- If the dough appears too wet, sprinkle it with 1-2 tbsp tapioca flour. If it feels too dry, add a little water.
- Shape the dough into a round or rectangular loaf and place it on a baking sheet lined with parchment paper (I sprinkled the paper with a little tapioca flour).
- Bake for 55-60 minutes. It will rise nicely in the oven (see the before and after picture above in the blog post), however, please don't expect it to rise like wheat bread which was made with yeast.
- Let the bread cool completely, then slice and enjoy. The bread freezes well!
Video
Notes
- Psyllium husk powder is the most important ingredient in this recipe and cannot be subbed by any other ingredient. Make sure to use psyllium husk POWDER. If you have psyllium husk (not the powder), you can blend it in a blender or electric spice/coffee grinder until it's a fine powder.
- Please note that buckwheat flour is a must in this recipe! I tried making the bread with a different flour and the result was not as good. You can use whole-grain buckwheat flour or regular, both is fine.
- Rice flour works great in this bread recipe, but feel free to experiment with lentil flour, teff flour, sorghum flour, or quinoa flour.
- You can use arrowroot flour instead of tapioca flour/starch. Cornstarch or potato starch will most likely work as well.
- Chickpea flour is the same as garbanzo bean flour. It adds plant-based protein and I love adding it to bread.
- Please don't compare this bread with wheat bread which contains gluten and yeast or a gluten-free bread which was made with eggs and yeast. It's hard to make a gluten-free, yeast-free, vegan bread but this is the best recipe I have tried so far and it turns out amazing every time! Depending on the flour mixture, the bread might end up more fluffy or dense.
Nutrition
If you are using Pinterest, feel free to pin the following photo:
So excited for this! I must try! 🙂
Great! I hope you will like the bread as much as I do, Diana. 🙂
I will try to bake it tomorrow 🙂 did i understand right that i should use not green buckwheat flour? Just buckwheat flour? Thank you Ela for recepies. I like them very much!
Hello Sofia, You can use any buckwheat flour (whole-grain or regular). Hope this helps. 🙂
Can this be made in a bread machine that has a gluten free setting the same way
Good question, Marissa. I don’t have a bread machine, so I don’t know if it would work. But theoretically, it should work. 🙂
Thank you! Thank you! Thank you! I can’t wait to try this.
You are very welcome, Henrietta. I hope you will like the bread. 🙂
Made this as soon as it posted as I had everything the ingredient list called for…I did however have only brown rice flour instead of white so mine was slightly darker in color. This bread was so easy to make and turned out so good! Nice consistency and that awesome crunchy crust that makes bread so fun to eat. I ate mine right out of the oven w vegan butter. 😍 Will make again for the holidays as it easily lends itself to flavor tweaks, like adding some raisins or spices! Double it up if you want to make a loaf for sharing! Also, I usually don’t like garbanzo flour bc it has a certain taste but it isn’t pronounced with this mix and I was really thrilled with the result! Danke Ela!
That’s wonderful, Dorothy! I saw your remake on Instagram and loved it. The bread looks amazing and delicious. Thanks so much for your incredible feedback! 🙂
What would you suggest as a substitute for chickpea flour? I cannot eat any kind if legumes. Thank you!
I would suggest teff flour, sorghum flour, quinoa flour or maybe even cornflour. Let me know if you give it a try. 🙂
I just made the bread and substituted as follows:
-brown rice flour for white rice flour
-quinoa flour for chickpea flour
-arrowroot flour for tapioca flour
And…. the bread tastes amazing! It is slightly denser than the original recipe, but delicious! I am going to share this recipe with all of my friends. Thank you!
Sounds great! Thanks for your comment, Eireann. I am sure it’s helpful for other readers. 🙂
It is easy to make and so delicious!
Thx Ela ☺️
I am so glad you liked the recipe, Marijana! Thanks so much for your great feedback. 🙂
There’s nothing I love more than Freshly baked bread! Such an amazing recipe Ela!
You are so right, Jess! Freshly baked bread is heavenly. 🙂
Wonderful recipe!!! I have just made it and it is delicious!!! Thank you dear!
I have one question though: how many servings in bread (I kept the same ingredients and it’s quantities). Is one serving is one slice? 🙏 thank you
Hey Mila! I am so glad you liked the bread! Yes, one serving is one slice (when you cut the bread into 12 slices). Hope this helps. 🙂
Amazing recipe! It is very easy to make. I used brown rice instead of white rice and it turned out delicious, soft on the inside, crispy on the outside. No longer than 24 hours and the bread is gone, I have to cook some more. Thank you, Ela!
You are very welcome, Ada! I am happy you loved the bread. Thanks for your amazing feedback! 🙂
Can you substitute the psyllium for actual yeast?
That would be a completely different recipe and you would need to adjust all ingredients. Since I didn’t try it with success, I don’t recommend it.
I assume the psyllium replaces the gluten. The baking soda and baking powder replaces the yeast.
Can we substitute the Chickpea flour with any other flour?
Yes, I think that should work! Please report back if you give it a try. 🙂
I tried this recipe immediately after I saw it posted on instagram! Perfect bread, and perfect balance of the ingredients. I had already tried before to prepare baked goods using psyllium husk, but never had such a great result! Looks like a bakery bread!! Super thanks!!
Thanks so much for your awesome feedback, Lia! I am so glad you like the recipe. 🙂
I tried this recipe today and like all your recipes you can tell it’s a tested, successful one, but this this went beyond my expectations! I love the nutty flavour and crusty texture which is something I miss in store bought gluten free bread. I’m definitely making this again!
Thank you, Eva! I am so happy you love this gluten-free bread and that you are going to make it again. 🙂
This bread is life changing! GF bread is hard to find let alone make but this recipe definitely did not disappoint. I love the simplicity of its ingredients to!!
Thanks so much for your great feedback, Melissa! I am so glad to hear that you think the bread is life-changing! 🙂
Hi Ela,
Thanks for the recipe. I made the bread but it turned out a bit dense, similar to your 2nd picture with chocolate spread. I used all the ingredients in the recipe, except for the white rice flour I used brown but the same quantity. Could that be the problem? Thanks 🙂
Hi Maria! It might be the brown rice flour but I cannot say for sure. Did you knead it long enough and baked it for 55-60 minutes? 🙂
I didn’t knead it for too long to be honest. I might try to knead a bit longer next time 🙂
Thanks for getting back to me, Maria! 🙂
Hi Ela, I baked the bread again and it turned out perfect. Fantastic recipe. Thank you so much.
Great news, Maria! I am so glad it turned out fantastic now. Thanks for your wonderful feedback. 🙂
I made this bread twice in 3 days, and I can assure you this is the best bread I have ever baked since going gluten and dairy free.
I love the fact that it doesn’t require 10 eggs or 500g nut butter or any ridiculous amount of ingredients other recipes require.
I stopped baking bread when we went egg free because no recipe had hit the spot,This one does!
My husband, my daughter and I love it. My husband even said it was my best recipe trial of the year (I cook all the time so that goes to tell) and that we could easily serve this to his father when he comes to see us (man who can’t live without his gluten-y bread).
Thank you from all of us.
Love from France,
Wow, that’s awesome, Olivia! I am super happy that you and your husband love the recipe so much. I hope your father-in-law will enjoy it as well.
Much love, Ela
I am beyond excited to have found this recipe! I have been searching for gluten-free vegan bread that taste good and is nutritious – lo and behold, here it is! I am happy to say I won’t be buying bread from the store ever again, not with how easy and delicious this bread turned out.
I made minor substitutions with this recipe but followed the same plan. I used brown rice flour with no texture changes. I also used arrowroot flour in place of tapioca flour with identical results. I might experiment with lentil flour in place of rice flour to add more protein, but I like the texture the rice flour adds.
That’s absolutely amazing, Monika! I am so happy you love the recipe as much as I do! Thanks for your thorough feedback, I am sure it’s helpful for other readers. 🙂
I wish this worked with something other then buckwheat flour. I am highly allergic to it. Can you tell me what happens if you don’t use buckwheat flour? The bread would be for my son to eat…
Maybe I can get his grandma to make it for him. 😂
Hello! It will turn out OK without buckwheat flour. I remember I made so many versions and one was without buckwheat flour and the bread wasn’t as fluffy and big but still very delicious. Please try it out without buckwheat flour and report back. I would recommend lentil flour, sorghum flour, quinoa flour or teff flour. Hope this helps! 🙂
How could I add millet to the bread ? Would the liquid be adjusted or flour eliminated ? Years ago a friend made the most delicious millet bread. I have missed it.
Can I subscribe to your email list ?
Hi Nina, you can use millet flour instead of rice flour. I wouldn’t adjust the other ingredients. And of course, you can subscribe to my email list. Just click on the green bar at the very top of my page and enter your email address. 🙂
This is the best vegan, gluten free bread ever! There is a great bakery in Los Angeles that makes Gluten Free Vegan bread and every time my daughter travels there for business she buys three loaves and we freeze them. Now I can make a loaf that tastes as good and toasts beautifully. Thank you!
Wow, such a great compliment! I am very glad you love the recipe. Thanks so much for your amazing feedback, Vanessa. 🙂
Ela I have spent about 5 years trying to make gluten free bread that is relatively healthy. I live in a country where gluten free isn’t really recognized so the option to buy something in the shops just doesn’t exist.
Everything I’ve found tastes too nutty, eggy or just feels too wet and cake-like.
Thank God I’ve found you. I made this bread 2 days ago and I’m already onto my second batch!!! It’s been so long since I’ve eaten anything that even remotely tastes AND feels like bread. I’m in heaven.
Thank you so much for posting this recipe.
Yay!! I am so glad you love the bread! I also live in a country with no gluten-free (and vegan) options, therefore I always experiment in my kitchen. 😀
Thank you for your feedback. 🙂
This bread looks amazing! Love that it’s gluten-free! 😍🙏🏻
Thank you, Bianca! It’s my favorite gluten-free bread! 🙂
Hi, I’m wondering if I could use rosemary in place of the seeds?
Well, you can leave out the seeds if you don’t like them. They are optional. If you enjoy rosemary, then add a tiny bit.
Hi Ella, I tried the bread adding one teaspoon of the rosemary. I thoroughly enjoyed it. You might add more if you want a more intense flavor. Thank you so much. I love this recipe.
Thanks for your feedback, Cindy! So glad you love the recipe. 🙂
Hi! Can I replaced psyllium by xanthan gum ?
No, Diana! Please check the recipe notes, where I clearly mentioned it:
“Psyllium husk powder is the most important ingredient in this recipe and cannot be subbed by any other ingredient.“
I would love to see a video of you mixing and kneading this bread! I had a hard time knowing what the texture of the dough is supposed to be. I didn’t know how wet or sticky is too sticky. And how do you know when it’s totally baked? Do you check it with a toothpick like other quick breads?
I actually made a video but haven’t had the time to edit it. It takes SO MUCH time to make this and I do everything by myself and already work about 15 hours a day. So please be patient. Edit: The video has been uploaded on November 18th!
I bake it for 60 minutes and that works perfectly fine for me. No toothpick check. 🙂
Just made two loaves for the freezer. Absolutely Love the taste and texture of this bread. It’s the only bread that I make.
I am so glad you love the bread as much as I do! Thanks so much for your great feedback, Henrietta! 🙂
Do you have conversions from grams to cups. Thanks
Hi Barbara, that’s difficult since this recipe can be made with different flours. Some are lighter than others and if you follow cup measurements, it just won’t be as accurate.
For your reference:
1 cup of buckwheat flour weighs 120 grams
1 cup of rice flour weighs 160 grams
1 cup of chickpea flour weighs 95-100 grams
1 tbsp of tapioca flour weighs 8 grams
Hope this helps!
Hi Ela, Made it last week but forgot to take a picture. It was delicious!! Going to make it again and again and again…
Very glad you love this recipe, Levana! Thanks for your feedback. 🙂
Can this bread be made in a bread maker? Any tips please? Thank you! 🙏🏻
Marie
Hi Marie, I am pretty sure someone on Instagram sent me a photo of the bread that he/she made in a bread maker. Unfortunately, I don’t remember who it was and that person didn’t leave a comment on my blog. But it looked great, so it seems to work fine. 🙂
Dear Ela
First and foremost I must thank you. My son and I have been eating gluten free as advised by our doctors for a while, but since April all three of us have started following the Dr.McDougall diet, also on doctor’s orders. It is vegan and oil-free, so I had to adjust the way I cook and bake stuff. You have been my saviour! Time and time again you come up with recipes that work and are delicious and enjoyed by the whole family.
BUT… I think I must have done something badly wrong with this recipe, especially when I read all the other comments of how well this worked for them. I substituted the chickpea flour for spelt. I know that is supposed to contain gluten but for some reason my son’s and my body tolerate it very well unlike other gluten. Well, I ended up with one sticky mess which took ages to sort out. I started by adding tapioca flour to dry it out a bit, aiming for a dough that would leave the bowl and my hands clean. When I realised it was going to take a lot of flour, I started adding more of the buckwheat, rice and spelt as well but goodness knows how much or in what ratio. I wondered if I ought to add more baking powder and baking soda, but it really alters the taste if you use too much, so I left it as was.
Lo and behold, it still turned out the way it was supposed to. Delicious, just a little dense as most gutenfree breads are. It really worked out well, and I am ready to repeat it, but how on earth do I do that, since I just threw flour in by instinct until it was all dry enough.?
Any ideas what could have gone wrong, and what to do next time? I would rather avoid chickpea flour, if possible. It is harder to find here in Belgium, but also I once baked bread with it and it tasted terrible, so I had to take a solemn vow to stay off the chickpea flour for ever and ever from that day on.
Hi Anneke! Thanks for your sweet compliments, I really appreciate it. I never tried spelt flour because it contains gluten. I recommend some other gluten-free flour alternatives in the recipe notes. Teff flour and lentil flour work great. Sorghum flour and quinoa flour might work as well. Or simply increase the amount of buckwheat flour and rice flour next time. I wouldn’t add spelt flour, as it seems to not work well in this recipe. 🙂
What is the chocolate on the bread slice please? Just melted chocolate? Thanks for your wonderful recipe!
Hi Heather! You can find the recipe here: https://elavegan.com/healthy-vegan-breakfast-ideas-toast-toppings/
Dear Ela, Thank you for this bread recipe. I am a dreadful baker and often have to “hide” my baked goods in the bin! I was not hopeful with this recipe but lo and behold, it turned out beautifully and I have eaten half a loaf for dinner. I found the dough very sticky but just piled it up on the baking sheet and was amazed at how it rose in the oven. Can’t thank you enough for mentoring my baking dreams with this recipe. I can’t wait to make another loaf.
Wow, I am very glad it turned out so amazing for you as well. Thanks for your great feedback, Theresa! ❤️
I have never had any luck with gluten free baking so I thought that I’d try this recipe. Simply amazing! My loaf of bread looked nothing like your pictures but it was super tasty with a soft crumb. I think that I baked my loaf too long because it seemed to keep rising—I should have checked the temperature instead of relying on my novice eyes. I’m well versed with yeast breads but this recipe has opened up a whole new world of bread baking to me. It’s rather fabulous not having to allow time for the dough to rise. Thank you, Ela, for doing all of the hard work so the rest of us can produce a lovely loaf of bread in a timely fashion!
Your comment made my day, Ida! I am super happy you loved the bread. Thanks for your amazing feedback. ❤️
I make this bread slice it up and out in freezer for when I want a slice. This week I added raisins and cinnamon and rolled balls into my donut pan made mini bagels so tasty. Amazing recipe thank you
Adding raisins and cinnamon is such a great idea! Thanks a lot for your interesting feedback, Carla. 🙂
The bread turned out really well, but tasted absolutely awful! The Psyllium husk gave it a really nasty after-taste that over-powered all other flavours. Uneatable, I threw the whole lot in the bin. Sorry…not for me.
Maybe your psyllium husk was bad. I have made the bread so many times and actually never tasted the psyllium husk. The powder itself is pretty much tasteless to me. I hope you’ll find another recipe which you’ll like better. 🙂
Hi! Did you ever make this bread with yeast instead of baking powder and soda? What I like about bread is the taste of yeast!
No, I haven’t! You can give it a try and report back. 🙂