This is the best homemade gluten-free vegan bread recipe which is egg-free, dairy-free, yeast-free, and nutritious! This German bread is 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 crust that contains psyllium husk powder. The recipe turned out so good, 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 German 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 Bread?
Check the video in the post 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).
The 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
Recipe Notes & Substitutes
- Some readers replaced the buckwheat flour with oat flour or sorghum flour (or a combo) and the bread still turned out amazing.
- 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. Some readers had success using oat flour instead.
- 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.
Can I Freeze Gluten-Free 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.
Other Gluten-Free Bread Recipes
You can serve the bread with stews, soups and all kinds of comfort meals. Make sure to also check out my other vegan and gluten-free bread recipes:
- Gluten-Free Baguette
- Gluten-Free Pita
- Gluten Free Naan
- Gluten Free Buns
- Chocolate Chip Banana Bread
- Pumpkin Bread
- Moist Vegan Cornbread
- Marbled Banana Bread
Should you give this gluten-free German 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 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 (see notes)
Psyllium mixture:
- 450 ml water
- 3 tbsp (30 g) psyllium husk powder (see notes)
Instructions
- Watch the video to see how I made this delicious bread. Please check the recipe notes below for US cup measurements.
- In a bowl combine the water with the psyllium husk powder and quickly stir with a whisk. It will gel instantly and get thick (see the 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 the 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!
Notes
Video Of The Recipe
- 3/4 cup buckwheat flour (90 grams)
- 3/4 cup rice flour (120 grams)
- 1 cup of chickpea flour (95-100 grams)
- 5 tbsp tapioca flour (40 grams)
- 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.
- A few people mentioned a weird smell in the bread (I didn't, and most other people didn't either), however, I received a few helpful comments.
- You can use whole-grain buckwheat flour or regular, both are fine. Some people replaced the buckwheat flour with oat flour or sorghum flour (or a combo) and the bread still turned out amazing.
- 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. Some readers had success using oat flour instead.
- 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.
- Pumpkin seeds: You can use sunflower seeds instead, however, they will turn green due to a chemical reaction with the baking soda/powder. This is perfectly fine and shouldn't concern you.
Nutrition information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
Made this today as I didn’t have much success with other gluten free bread recipes. This was by far one of the easiest ones I have made and it was all the way cooked through. Other recipes always ended up wet even after baking. I used my dutch oven to bake this bread with 20 minutes with the lid on at 225 degrees and then turned down to 180 degrees for 40 minutes. Thank you so much for all the wonderful recipes you share 🙂
Thanks for your great feedback, Nicole. I am so happy it turned out amazing. 🙂
I would definitely give it a 5 star rating! This is my first attempt in making a gluten free bread and it turned out so well that it truly looked like a German loaf. The recipe is fantastic and the bread tastes amazingly flavourful. Many thanks for sharing your nice recipe!
You are welcome, Clive! Glad you liked it. 🙂
A 5 plus star rating. Husband was extremely happy with this bread. I guess it will be a weekly addition to all the other cooking/prepping/baking.
Since I had no rice flour, I substituted gluten-free flour for it. All the rest of the recipe was followed precisely by weighing grams rather than using measuring cups. It was a nice surprise that it turned out so well.
That’s awesome, Carmen! I am so glad it turned out well. 🙂
I use 65 gr of sorghum flour and 35 gr of hemp seeds instead of white rice flour. It comes out great. I also make my loaf 12″ long so all slices are approx same size. While rolling in tap. flour and sunflower seeds. Great idea to add herbs and nuts.
I love, love your recipe. Thank you so much. I went without bread for years until I found your great recipr.
That’s so good to hear, Linda. Thanks for sharing. 🙂
I am excited to try this. I can’t find it when I search the meal planner menus though – it is in there? (I LOVE your meal planner. It has solved major problems and made things so easy for me. I like easy! Thank you)
Hi Judi, it’s not yet in my meal planner, but I will add it soon! I am so glad you like my meal planner. Thanks for your kind comment. 🙂
This bread recipe is absolutely fantastic! My boyfriend and I are both not able to have gluten, dairy, eggs, and I avoid yeast so this definitely is a winner.
The first time I made it, I found that there was a little bit of a different taste to it. Not necessarily bad, but just different. I think it was the psyllium. However, I thought I’d play around a bit with that and I added onion and garlic powder to the dry ingredients in addition to olives and dried rosemary to the dry ingredients. This totally did the trick and made this bread full of amazing flavour! I am excited now to try new variations like cinnamon raisin and walnut and herbs.
Thank you SO much for sharing this amazing recipe!
You are so welcome, Lili! Rosemary, onion, and garlic sound divine. Thanks for your amazing feedback! 🙂
I was wondering if you could freeze the unbaked dough for later use?
Hi Marlies, I never tried that, so I am not sure.
Has anyone tried this in a bread maker?
Yes, many did and it worked. You can read earlier comments. 🙂
Do I have to weigh the flours? Can I use cup measurements?
Check the recipe notes for cup measurements.
Thank you so much for this great bread recipe! I have been making it for several months now using equal parts buckwheat, oat and rice flours. The psyllium husk powder is brilliant, giving the bread a nice elastic texture. I love it for toasting, but it also holds together very nicely as a sandwich bread. I find it has a very pleasant taste that doesn’t overwhelm whatever I put on it.
That’s so good to hear, Melinda! Thanks for your awesome feedback. 🙂
Hi your print recipe has different tapioca and water quantities. Same with substitute, quantities vary here too. Am assuming the “non print” are the right quantities?
Hi Joe, I just checked it, and it shows the same quantities in grams. You can change the servings with the slider (in both versions), and maybe you did in the print version, but not in the “non print” version.
Feel free to email me a screenshot at hello(at)elavegan(dot)com.
PS: Any changes in the servings will only affect the ingredient list, but NOT the instructions and/or notes. Hope this helps.
LOVE this bread. Tried buckwheat and prefer oatmeal. I learned why it has bits in it….I didn’t stir the psyllium powder long enough. One thing that keeps happening is I have a wet layer on the bottom. Am I under cooking? It’s not a lot but it isn’t nice. Otherwise this will be my go to. Also wondered if the dough could be split and made into buns?
Hi Susan, yes, you can split the dough and make buns, but they will be ready faster. 🙂
Try to up the oven temperature at the beginning, this should help if there is a wet layer.
Просто потрясающе! Делала также и с цельнозерновой пшеничной мукой. Обожаю Ваши рецепты 💖
Great! I am so glad you like my recipes. 🙂