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 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
- 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 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!
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 very helpful comment from "SAL" that I want to share with you, in case you have a similar issue:
- 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 are fine. Edit: 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.
Nutrition information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
I was really excited to try this recipe but it’s been a bit of a failure and I’m hoping you can help me figure out why. After I combined the wet and dry ingredients it was so sticky I couldn’t mold it, I kneaded it for over 10 minutes and added some extra flour but the issue never resolved, I’m very confused, the consistency was completely different to yours in the video. It also didn’t rise very much at all and split when cooking… Do you have any tips for me? Thanks 🙂
Hello Carla, did you use the psyllium husk POWDER or whole psyllium? Because that could be the only reason I can think of why it was wet and didn’t rise.
The psyllium powder not only acts as a binder (and soaks up most of the liquid) but also acts similar to gluten and makes the bread rise! 🙂
I followed the recipe, but mine never cooked? I left if for 60mins at 350, but it was not done. I left it another 60, and it looked and sounded done, with a nice crust and everything. So I placed it outside to cool, and when I cut a slice, it was all sticky and raw in the middle. Please help!
Hi Amy, that’s really weird. Was the dough too wet, maybe? Did you use psyllium husk powder, or did you change the recipe (different flours)?
I made it following all of the instructions and it was perfect. The psyllium husk powder was quite thick but I just worked it in and added a tiny bit of water which I’m not sure I really needed. I replaced the tapioca with cornflour as I figured they’re both starches. Thank you for the recipe.
You are very welcome, Lizzi! So glad it turned out perfect. 🙂
Hello 🙂
Ohhh I love this recipe. However, it took me a few times until I achieved a result I was happy with. The temperature in this recipe just don’t work for my oven 🙁 . I switched to my bread machine and it bakes perfectly.
I also just use 150g chickpea flour and 150g rice flour instead of buckwheat flour. I do want to add I am german myself (living in Australia hence baking my own bread) and love / prefer darker bread but enjoy more the taste and consistency with only the two flours mentioned above. I really wanted to love Buckwheat and Sorghum flour but I just don’t 🙁 I also mixed all dry ingredients together and the add water and on top some apple vinegar. I did not reduce the amount of water..
It’s a great recipe you can play around with and adjust to your liking and preferences.
Thank you 😊
Hello Frederieke! Thanks for your great feedback, I am happy you were able to tweak the recipe to your liking. 🙂
Hi, I have a small oven, may I know how to adjust the timing for a half loaf? Any need to adjust the temperature? Thanks!
Hi Jamie, the loaf is quite small, I often make it in my mini toaster oven, so no need to make just a half loaf. 🙂
Can I bake it in a loaf pan?
Yes, you can. 🙂
And still, bake it at the same temperature and same time?
Same temperature, yes, probably a little shorter (I never tried halving the recipe).
Hi,
I tried making the bread, but unfortunately mine came out very hard. When I mixed psylium husk with water it came out too thick and it was not of pourable consistancy. I used psylium husk powder only, I could not mix it so I ended up adding more water than in the recipe. Please let me know where I went wrong. Apart from this, all other recipes were big hit in my family, Thank you.
Hi Nisha, I am not sure why this happened. Did you measure the ingredients in grams? It sounds like you used too much psyllium?
Thank you so much for this great recipe for Gluten-free Bread. I made it for the first time today and it was an absolute success, came out perfectly, just as you described it. I couldn’t wait for it to cool down so that I could slice into the loaf. This will definitely be my go-to recipe! Thanks again 🙂
You are very welcome, Melanie! I am so glad you like it. 🙂
This bread is amazing. I used oat flour in place of the chickpea flour and added 1 tbs of apple cider vinegar (just in case of the smell people keep mentioning). Fabulous! I am so grateful to have found you. Every recipe I’ve tried has been very good. Thank you so much!
Aww, thanks for the compliment, Gerry. I am so glad you enjoyed this bread and other recipes you tried from my site. 🙂
We had a funky smell from ours too. So next time I’ll try the tips listed here. For a GF and vegan bread this was pretty good. Amazing texture. My kids weren’t fans of the color of the bread. Once we put vegan butter and honey (I know it isn’t vegan, but I’m not) on it, it was good!
Glad you liked it, Kim. 🙂
Just wanted to say thanks for this…I just had my first attempt ever at making GF bread (well, any bread actually) and I was SO HAPPY with how it turned out. I have to say I was very skeptical but decided that paying $12 AUD for a loaf of so-so GF bread couldn’t continue. For anyone wondering about flours and subbing etc,, I had a GF flour mix that I’d bought previously from my local health food store – I have no idea what it was (as it was in the bulk bins), but suspect it included buckwheat. I just used 300g of that plus added the 40g of tapioca flour as per the recipe and it turned out fine. For me personally, I don’t love the taste of buckwheat (but the loaf itself turned out brilliantly!) so next time I might experiment with some different flours. Also, I added two tbspns of ACV to the liquid for the psyllium husk powder and no funky smell that others’ had complained of. My loaf didn’t look like it was going to brown up as well as I would’ve like so at around the 40-minute mark, I used a pastry brush to lightly coat with olive oil. If anyone wants to see the finished product, I uploaded some pics to my insta @designrepublik
Thanks again for a great and easy recipe! I’ll definitely be making this regularly 🙂
Hi Kylie, thanks for your fantastic review! So glad the bread turned out amazing. Just saw it on your IG account – it looks great! 🙂
Hi, this looks great! I’m looking forward to trying it. I don’t see the quantities, could you point me to where I find the measurements for each ingredient? thank you
Hi Karen, the measurements are in the recipe card. 🙂
I tried couple different recipes for gluten free bread, and they all were not very successful. I am originally from Russia, and bread there is very important, and there are a lot of varieties.
There even a joke: that Russians can eat potato with bread.
When I saw this recipe, I had a doubt: that it won’t be good.
It’s exceeded my expectations.
I didn’t have citric acid, so I added 1 tbsp apple cider vinegar; I decided that it will activate baking soda and baking powder as well. I also added 1 tsp ground coriander seeds and 1 tbsp ground caraway seeds for more flavor (it doesn’t have to be ground, I just like this better for my digestion).
Now this is my one to go bread recipe.
Thanks.
That’s awesome Lucy! I am so glad you loved this recipe. 🙂
I have never commented on a recipe before. But let me say THANK YOU!!! I have been through the gamut of GF breads. I hate paying for them, especially when they taste like cardboard….and then I saw that most contain eggs.. Ive recently been put off eggs and dairy, so I’m not vegan but when it comes to bread I basically am. Ive tried so many alternative flour recipes and they all use expensive flours and the outcome was between repulsive and weaponry. (and I pride myself on being a dang good cook, so this was a real downer.). So I googled “egg and gluten free bread recipe” and yours came up. I figured you had put a nice yeast bread down for the picture cause no way was this going to rise like that, I told myself. I had all these ingredients in my pantry and it was easy to whip up. I miss making artisan bread so I got my jollies from putting flour and poppy seeds on top before I slashed it. I looked in the oven and IT WAS RISING!!!! It came out gloriously beautiful, had a nice crumb, and it makes amazing toast! I am over the moon happy with this. Im looking no further. I can’t wait to add herbs and other flavorings. Cooked as recipe but added about a teaspoon of vinegar.
Hi Amy, thanks for your wonderful and thorough feedback! I am so glad you love the bread as much as I do. 🙂
Hi Ela,
this recipe will save our life with bread. My girlfriend is a lot impacted by processed food, gluten etc. We both don tolerate buckwheat very well. So, I followed your recipe with oat flour, rice flour, chickpea flour, the 2 tablespoons of white wine vinegar (no funny smell), corn starch (Maizena) instead of tapioca, and no baking soda/powder. The oven on 175 (top/bottom heat). I am using a silicone baking mat and a paper on top to protect the baking sheet. Two questions:
1. Should I put top/bottom heating or hot air?
2. The bread turned out well for the top 2/3, but the lower part kept staying raw-ish. Even after 1:20 baking time (finally, we cut slices and baked the slices). Any idea of this issue? It also happens often with pizza… Is it because of this silicone baking mat? Should we turn the bread upside down after a while?
Hi Vanessa, thanks for your great feedback. You could increase the oven temperature a bit, which will help.
The silicone baking mat can be the issue, as I noticed that muffins baked in a silicone muffin pan take longer to cook than muffins baked in a tin. So definitely give it another try without the silicone mat and slightly increase the oven temperature. 🙂
I was so excited to make this bread with all the great reviews but my bread came out horrible…and I am not new to putting together gluten free mixes for baking.
I followed the recipe exactly and even weighed, as opposed to measured, my ingredients. The ONLY substitution I made was arrowroot instead of tapioca. It was WAY to wet so I had to add way more flours than I would have thought necessary to get it as it was in the video. Maybe I just ultimately ended up adding to much flour, which I will try again. It was very dense with no bounce like shown. This was my first problem.
Second problem, the flavor was funkily not good…again, I am not new to odd tastes like garbanzo bean flour.
Thoughts? I would try this again but what do I need to change or do?
Hi B. Sorry to hear it didn’t turn out good. I first thought it could be the arrowroot flour, but now I don’t think so, since many people have used it with success. It never happened to me that the dough was way too wet. Did you use psyllium husk POWDER? Did the gel have the same consistency as the one in my video or was it thinner? Something must have clearly gone wrong since I never heard from other people that it turned out that bad.
NO!! I used whole psyllium husks. I wonder if that was it. I am going to try again and cut the water portion and see if that fixes it. I also think I just made it a bit too dry. I will update you! Thank you!
Of course, it was. Whole psyllium does not soak up as much liquid as the powder. You could either use more of the whole psyllium or process them in your blender to make a powder. 🙂
Following on my previous comment, I would have to say the bread, as toast, tasted beautiful. I just need guidance regarding my method.
I’m in Australia (Brisbane) and tried out this recipe for the first time today.. exactly according to the recipe. For me, the bread turned out doughy at the bottom in the extended middle of the loaf. What am I doing wrong?
Hi Glenice, I would suggest increasing the oven temperature to 190 degrees Celsius and baking it 10 minutes longer. 🙂
For someone who is GF, egg and yeast-free, your recipe is a God-send! Resigned after not being able to find GF, egg and yeast-free bread on the shelves, I am so happy now that I’ve found this bread that tastes so good and no one can tell it’s egg and yeast-free. Thank u!!
That’s good to hear, Florence! So glad you like it. 🙂
Hi Ela,
I’m in the US so I’m trying to convert all your ingredients to US measurements before diving in to make it. Did you add 3 tbsp or 30 grams of psyllium husk powder? I’m asking because my measurements show that 3 tbsp equals about 38 grams. 30 and 38 seems like a big difference and I want to be sure to get the proportions right! Thanks!
Hi Rachel, I used 30 grams (for me that was exactly 3 tablespoons). 🙂
Made this bread today and it is amazing! The texture is like no other gluten free bread I have had before. It’s super easy to make and will be a staple for me 😊
Awesome! I am so glad you loved it, Lisa. 🙂
hi! i just bought all the ingredients to make this bread and i can’t wait! i was just wondering if there are any adjustments i should make since i will be baking at elevation. also, do you know if it would work to bake in a glass bowl to keep the round shape? or does it work best just on a flat baking sheet?
Hi Katie, I quickly googled “High-Altitude Baking” and found this chart:
As regards the glass bowl, I never tried that. I just shape the bread how I want it to be and bake it on a baking sheet. 🙂
I find the chickpea flour smells funky . It happens in all the recipes I use it in. This bread is my favourite recipe and I make a few times a week. Thank you again for it.
You are very welcome, Charlie. 🙂
This is a fantastic recipe. The original formula came out perfectly. I I have tried with sorghum, millet, tiger nut flours cooking 1 hr. 20 min at 350 F, it came out very nice, well cooked, soft and fluffy. Similarly teff, millet, tiger nut flour combination with same cooking time and temperature turned out great.. I will will explore it with sourdough starter.
Sounds fantastic! Thanks for sharing. 🙂
HH,
When using Tigernut flour, which did you substitute it for? The Rice or the Garbanzo flour?
I didn’t use the rice, garbanzo flours. 100 g sorghum, 100 g millet, 100 g tigernut, 40 g tapioca,
Hi Ela . . . I have made this bread four times now completeky mixing up the flours and its been a success every time. Tonight I used flaxseed flour instead of buckwheat and I almost doubled the amount of seeds. Wow. This bread does NOT fail! Your perfect flour to husk mixture is what does it, and I really recoomend swapping out two tablespoons if water with two tablespoons apple cider vinegar. And then get out if the kitchen. The smell was incredible – I couldn’t wait to eat it.
Thank you so much for doing all the hard work. Having had to go gluten free, nightshade free, and vegan completely overnight has been rather difficult, but this recipe is amazing!
Aww, that makes me so happy! Thanks a lot for your amazing feedback. I am so glad you love the bread. 🙂
I made this recipe today and oh my! It’s the best GF bread I have ever made so far. I actually replaced the rice flour with quinoa flour as that is what I have available and worked just perfectly, The outside was crisp while the inside was soft. I was so excited to mix the physillium husk with the rest of the dried ingredients and only waited for 20 minutes instead of 30 minutes, and at first it was too sticky and thought I wouldn’t be able to form or knead the dough, but I dusted the mixture with tapioca flour and formed well in the end, I have tried my avocado mash and sliced tomato on top as topping and it’s so yummy! Thanks Ela! Love the recipe 🙂
You are very welcome! I am so glad it turned out perfectly with quinoa flour. 🙂
Thanks for your great feedback!
Hello – this looks fab and I’ll be trying it today as a replacement for my usual GF I loaf so I can have a yeast free (i.e. faster) option when I need it.
I have a question – would it bake ok shaped into a loaf tin to made it a convenient shape or do you recommend free form only?
Thanks 🙏
Paul
Hi Paul, you can definitely bake it in a loaf tin. Maybe people tried it already with success. 🙂
Enjoy!
I really love the taste of this bread and have been making loaves for the last 3 months, however every loaf, bar one, has massive holes through the loaf. I persevere only because I want to get this to work. I have tried adjusting flour quantities, water amount, and even the mixing time (I use a Kenwood with dough hook and tried fast and slow speeds), Do you have any other suggestions? Thanks Blair
Hi Blair, thanks for your feedback. I am so glad you like the taste of this bread. I never had this problem, so I am not sure why this happened. If you bake it in a loaf pan, maybe it would help to tap the pan on the counter to get any air bubbles out. 🙂
Best recipe for gluten-free vegan bread that I’ve found! Thank you! The lightness and springy-ness is just fantastic. I have a very picky young son and I just found him tearing chunks off the loaf to eat xx
That’s awesome, Nikki! I am so glad you both love it. 🙂
I have tried so many vegan gluten-free recipes that were fails, I have to admit that I didn’t have high hopes, but I decided to give this recipe a try, and I’m soooooooo pleased! I couldn’t find buckwheat flour in my area, so I took a chance, based on another review, and substituted 1/2 oatmeal and 1/2 sorghum flour. It is great! I’m doing a happy dance because I do not do well with eggs, dairy or gluten in my diet and this is the first bread that I’ve found. It’s easy to make, although I need to get dough hooks for my mixer. I highly recommend giving this recipe a try. Thank you so much Ela!
Thanks for your lovely feedback, Kathy! I am so glad you gave this recipe a chance and that the bread turned out amazing. 🙂
Hi – great recipe, I’m really excited to have found it! Although I might need to find a substitute for chickpea flour as the taste is pretty strong. I used Gram flour – wonder if pure chickpea is more subtle. Anyway! I was just wondering, how do you store the bread?
That’s awesome, Julia! You can try out different flours, check the comment section, some people tried oat flour, teff flour, etc. with success.
Store wrapped in plastic or foil at room temperature for a few days. 🙂
I made this using US measurments, no kitchen scale and it came out gloriously perfect! So far my favorite GF bread recipe and the easiest. I only had wild rice on hand and blended into flour, now looking forward to trying a white rice blend. I followed your measurements and directions to the exact. I was very impressed when this came out of the oven- i placed on a cooling rack and carried over to the couch so the bread watched TV with me. ha ha- i was so proud of it! Then i sliced it and topped with natural PB and homemade preserves….I may have shed a tear. The next night I had slices topped with avocado and salsa, then the next morning I went all in and made my own ” NUTELLA” with roasted walnuts/pecans and chocolate chips and topped on a toasted slice. Thank you!
That’s so good to hear, Melissa! Very happy it came out perfect by using the US measurement.
Thanks for your thorough feedback! 🙂
I did everything wrong. Didn’t have buckwheat flour which I was convinced I did – used rice flour instead. Didn’t have bicarb, so substituted it with yeast. It still turned out amazing!
I have also used your pita dough recipe and was floored at it tasting exactly like gluten pita bread. Made it again the next day, but used it for samoosas. Wow! Fried up like “vetcoek” (South African favourite) and I’m in love with it.
Thank you so much – your recipes are reliable in every way.
That’s awesome, Talianah! So glad it turned out great, even without buckwheat flour. 🙂
So happy to hear that you also love the gluten-free pita.
Thanks for your feedback!
Hi Ela thank you for this easy recipe. I tried gluten free bread from other websites but none turned out well. I halved the measurements in your recipe mainly because I was scared it mightnot turn good and would be wasted . But I am so happy it was perfect and I am relieved I have a fool proof recipe. Now I can confidently make a whole batch. Can I substitute oat flour in place of buckwheat flour just to get a white bread. Also can you please give recipes for dinner rolls. Thanks a ton..
So glad to hear that, Uma! Yes, you can use oat flour. 🙂
Check out the recipe for my gluten-free buns.
Made this yesterday (with a couple of variations) and also halved the ingredients to see how it would turn out. Best recipe for a bread I’ve made. These were my variations: Brown rice flour instead of the white rice flour / Teff flour instead of chickpea flour / did the pumpkin seeds plus chia seeds instead of sunflower seeds. Pulled it out of the oven at 53 minutes. Also used grams process instead of cup measurement in case the weight of flours were different.. Very much appreciated. Thank you.
So happy it was a success, Lenore! Thanks for your wonderful feedback and for sharing your subs. 🙂
Hi Ms. Michaela! Thank you so much for this recipe!! I had been looking for a yeast-free bread recipe since AGES. Usually whenever the recipe is yeast-free it either contains egg or curd. BUT. Finally, when I did find your page on Instagram, I not only got introduced to a yeast-free bread recipe but also a gluten-free one! The recipe is on spot! Really easy to make. No mess at all and is super spongy (despite using psyllium husk itself as I didn’t have the powder). Also, I tried the recipe a second time by using whole wheat instead of buckwheat (since my mom found its flavour a bit overwhelming) and guess what, the recipe worked wonderfully well despite the change! A wholesome recipe indeed. Thank you for sharing it!
That’s so good to hear, Gayatri! Thanks a lot for sharing, and I am happy it turned well with whole wheat flour as well. 🙂
Kind regards,
Ela
Awesome recipe, followed the recipe exactly as adviced, and it turned out great.
Trying to make a double batch, I noticed the psyllium amount (in grams) doesn’t convert when using the website function (on mobile, haven’t tried on desktop). Easy to double the amount yourself, but just noting that, given it’s an important ingredient in this recipe.
Thanks again, I love this recipe.
Hi Ciny, thanks so much for your wonderful feedback! Also, thanks for informing me about the glitch in the “double amount”. I have fixed it now. 🙂
Happy to hear you love the bread. 🙂
Hi! I love the idea of this bread but the times I’ve baked it, the texture has been fantastic but the flavor and smell has been off-putting. I’ve tried different flour variations and then I tried doing a mix of psyllium husk and xanthan gum as I found the taste and smell was from the psyllium husk. It still has an odd flavor though. Any suggestions? I’m wondering if it’s the brand of psyllium powder? I so desperately want this to work, but after 5 batches, I’m ready to throw in the towel.
Definitely try out a different brand, Kate. I think there might be differences. I never had a weird smell, but I use a German brand. 🙂
Try using apple cider vinegar – a tablespoon or two. It takes the smell away.
Yay, that sounds great! Thanks so much for sharing. 🙂
Hello! I have just baked this bread, another recipe in search for a perfect home made vegan bread, but was very sceptical about buckwheat flour… as it turns out the bread looks lovely, was super easy to make and looks like it has a great texture but I have problem with the taste of buckwheat flour. You say one shouldn’t replace it… is there any particular reason? would there perhaps be a good alternative? ( I was thinking of using some neutral flour like oat or red lentil flour instead of buckwheat). Thank you!
Hi, please check out the comments, I think some people tried making the bread without buckwheat flour, and it worked well. Oat flour works great. 🙂
Thank you for a yeast-free, gluten free and vegan bread. It’s really hard to find them and make them work. I followed the recipe precisely, and like others, it came out too moist inside. I realize the suggestion has been to turn up the heat or extend the time, and I did the latter because gluten free baking advice is that breads should achieve an internal temp of 200 degrees, so I waited until it did and yet still fell short. It’s greatly improved by toasting. I’ll be trying it again with a slightly hotter oven and a little longer. Any advice for browning the crust more? Your photo came out more so than mine did. (Also couldn’t find the video…) Thanks again! Elizabeth K
Hi Elizabeth, thanks for your feedback. I added the video now also to the recipe notes. Once it loads you can watch it, but it’s also above in the post and it will stick to the screen as a pop-up once you scroll down. You can only see it when you don’t use an ad blocker though. 🙂
Hello! Thanks so much for the detailed recipe. I made it for the second time yesterday and turned out great! I feel the recipe is foolproof – I did go by weight though, not cups. I am so glad I found this awesome gluten free vegan recipe which also happens to be almost grain free except for the rice flour!!! And the wonderful flavor of buckwheat makes this bread taste even better than store bought whole wheat bread!! My picky teenager likes it too👍 – couldn’t have asked for more!
I am so glad you like the recipe, Jo! Thanks for your great feedback.
Merry Christmas! 🙂
Hey, would it still work if I just used buckwheat flour or buckwheat and chickpea flour for example? Does it need so many different types? 🙂
Hello! I think someone tried that already, and it still came out fine. 🙂
Hi Ela,
This is my second time doing the recipe exactly as per your instructions and video and both times the bread seemed ready from the outside but completely moist inside. Any tips or suggestions?
Thank you
Hi Dima, increase the oven temperature by 5-10 degrees and leave it in the oven longer. 🙂
Hi Ela – I’ve left a comment and rating before about this great loaf of bread, but I have something to add that might be useful for some people. I noticed some of the posts commented on a strange musty smell and they thought it was the psyllium husk. Like you, I didn’t think the psyllium husk was the culprit, but after eliminating other things it became clear that it was the psyllium husk. Maybe it has to do with the conditions it’s grown in? Who knows?! Anyway, I’ve found that adding a 1/2 teaspoon of citric acid to the psyllium husk (before adding the water and letting it rest) gets rid of the smell. I will try lemon juice next time instead of citric acid powder and see if that also works.
There was also a question about whether this loaf could be baked in a breadmaker. After successfully baking it in the oven I tried it in my breadmaker. and it turned out really well.
You will need a breadmaker that allows you to select a “bake only” function. I have a Panasonic and I set mine to 1 hour and 10 minutes and it’s perfect. I hope this helps.
This is so helpful! Thanks so much for sharing, Sal. 🙂
What setting on you’re bread Machine did you use?
I made this finally and it turned out great! Im allergic too many things and pay big money for a meh bread I can eat. Going to be making my own from now on. Thank you so much for this recipe! Im excited to try different flavours and play around.
You are very welcome, Sarah. 🙂
I have been making this bread every weekend with different flours because I really don’t like the flavor of buckwheat. I know you said not to try other flours, but here I am not following directions, per usual. Anyway, the absolute best version has half oat flour and half sorghum to replace the buckwheat and it is fantastic. The texture and taste are both better and I love this easy bread. Thanks a bunch!
Thanks so much for sharing, Jayne! 🙂
Just had our first bites of this wonderful bread, what a winner! Didn’t have chickpea flour so used millet and also used a gluten free mix by Namaste, Perfect flour blend, which contains sorghum and tapioca, as well as more baking powder (and guar gum), The secret is the psyllium powder, which I did happen to have on hand in husk form, so simply ground it up. My bread rose a bit higher than yours, which was a pleasant surprise, as I’ve recently had the experience of my trial breads hardly rising and remaining uncooked and dense inside. Thank you so much for this site, it’s a real find, can’t wait to try your other beautiful looking vegan recipes.
That’s wonderful, Sherry. Thanks so much for your helpful feedback! 🙂
I jus want to thank you so much…. this is by far the best gf bread i have ever had…i have tried ma y recipes and the uk is excellent for store bought gf but none of thm close to this! and soooooo si.pleto make. crusty tasty and absolutely delicious. cor the first time in 20yrs since ive been coeliac i finally have a ‘rea’l bread. and my husband loves it more than his usual sourdough. and of course its vegan! ❤❤❤❤
Yay, that’s awesome Caroline! I am so glad you both love it. Thanks for your feedback. 🙂
Love this recipe – thank you! Have made this loaf a heap of times! I always end up with the middle bottom part not cooking properly though, has a small stodgy patch across the bottom. Still tastes amazing but was just wondering if you have any ideas on how to stop that happening? Thanks!!
So glad you love it. You could bake it a couple of minutes longer next time. 🙂
flip it upside down for another 10 mins thats what i do and works perfectly!
Hi there,
I can’t wait to try this! What determines whether it comes out more fluffy or more dense?
Different things, the flour blend, the oven, and also the baking time (baking it longer will make it less dense). 🙂
HI Ella, I can’t wait to try this recipe! Do you think I could replace chickpea flour with corn flour though?
Hi Nat! It might turn out fine (I never tried it though). Some other readers used oat flour instead of chickpea flour which turned out great. 🙂
Thank you so much for this recipe! Finally a bread that I can eat. This was the first time I have ever made bread and it was super easy! I used my vitamix to make psyllium powder, used oat flour instead of chickpea, weighed all ingredients, kneaded for 5min with Kitchenaid stand mixer, baked for 50min and let it cool completely on the baking sheet.
It has such a great soft, spongy texture. I love this bread.
Not a complaint but is there a way to jazz up the crust? It kinda looks a bit like cardboard. I cant have seeds. Also, it has a distinctive aroma…is that the buckwheat or psyllium? What can I add to mask it?
I am so glad you love it, Holly! 🙂
You can top the bread with nuts of choice. The aroma could be the psyllium. Maybe switching the brand might help. 🙂
Hi Ela.
I just made this bread just now. The outside looks amazing but inside still a bit damp and the texture is a bit more cakey. Is it because I kneaded wrong? Please advise.
It can have a few reasons, the most common is that your oven maybe underheats a bit, so you would need to up the temperature by 10 degrees or bake for 10 minutes longer. Kneading a bit longer often also helps. 🙂
Finally really good bread! We are on an elimination diet due to inflammation in the esophagus and the one thing I have really been missing is good bread. I have bought frozen “bread” at Whole Foods, but have been so disappointed. But after hours of research and determination, I found your recipe, thank you Ela! I tried my first loaf exactly as you lay it out in the recipe and it was delicious! So tonight we brainstormed and saw what others had done and we added about 4 large garlic cloves sliced, 1/2 tsp garlic powder and 1/2 tsp onion powder and topped the loaf with a Trader Joe’s sprinkle called “Everything but the bagel” ….Yummy!! I am so grateful. Of course this is not helping us with our carb intake, but we are right now gluten free, dairy free, egg free and soy free and so right now to have a good slice of bread is such a treat!
I am so glad to read that, Betty! Thanks for your great feedback. 🙂
Just came across this recipe and ABSOLUTELY going to give it a go!! Looks and sounds delish!! Just wondering…. do you think there’s any chance it would work as a pizza dough? If you followed all steps but divided and flattened out to pizza shape/size, Popped topping on and used in a pizza oven?! I’d love to find a vegan, GF, yeast free pizza base recipe (but one that can hold topping and be able to be floured underneath to slide off the pizza ‘tray’… paddle… whatever it is, into the oven) and just wondering if this might be an option?! Cheers
I never tried it, so I am not sure Tami. You could make my gluten-free pizza crust and just leave out the yeast: https://elavegan.com/best-gluten-free-pizza-crust-vegan/ 🙂
THANK YOU so so much for this recipe. It is impossible to find a gf recipe without yeast or sugar. Thank you from the bottom of my heart!!!
You are very welcome, Charlize. Happy you like it. 🙂
Wow! My first time making bread and it turned out amazing! The bread has a nice light crust and is soft on the inside and very tasty. Such an easy recipe – I will not be buying gluten free bread again. Thanks @elavegan.
I am so glad you loved it, Sandra. 🙂
I have just made this. I used flours as per recipe, including seeds. I weighed everything. I measured water in a jug then weighed. The mixture was a paste. I added about a third as much flour again and it was still a stodge. I baked in a tin. It didnt rise and tastes unpleasant. I have also tried the chickpea flour bread and the coconut and almond. The latter was the most acceptable flavour but both, again, far too wet with water quoted.
Hi, did you even make my recipe? I do not have a (plain) chickpea flour bread and also, I don’t have a coconut and almond bread. I assume you a referring to other recipes and left the comment on the wrong site.
If you tried this recipe, did you add the psyllium husk powder at all? This is very important, otherwise, the recipe won’t work. I (and many other people included) have tried the recipe countless times and it works perfectly.
Hi, Ela, I can’t find video recipe. ?jump to video’ button jumps to recipe.
Any suggestion? Thank you!
Hey, Barbara. If you are using an ad blocker you won’t see it. Otherwise, it will load in the post while scrolling down as a pop-up. And it’s also visible in the post (right above the second photo). But it’s taking a while to load if you have a slow internet connection. 🙂
Fantastic recipe,Ela! Turned out looking as nice as yours and is a great texture and flavour. I didn’t have tapioca flour on hand so used corn flour instead and it worked fine.
I’ve never used psyllium husk before as a binder – it’s great! I can’t eat egg yolk so in the past I’ve resorted to commercial egg replacer powders or chia “eggs”. I’ll definitely be using the psyllium trick again.
Thanks so much for putting the time into these recipes.
You are welcome! I am so glad you liked it. 🙂
Hi! How can i replaced the psyllium? Is impossible to find in my country. Maybe xanthan gome or flax meal? Thanks!!
You could try ground chia seeds (with less water) but the result won’t be the same! Maybe you can order it online (it’s also not available in my country, so I bought it online). 🙂
I found your recipe on the internet and I will say it has turned out to be the best recipe I have ever tried (and I have attempted a lot of try’s LOL). I love that it contains no oils, eggs, dairy or yeast. It rises and is as spongy as sour dough.
I mixed a combination of different flours (but kept to the recipe amount of around 2.5 cups) without any issues.
I would love to share a picture of the bread for your files.
Thank-you again for sharing your idea,
That’s wonderful, Marc! I am so glad you finally found a gluten-free, vegan bread that you love. You can send me a photo via email ([email protected]) or send it via DM to my Instagram account @elavegan. 🙂
Hello:) I can’t wait to try this recipe. I don’t like buckwheat though. I was wondering what I can substitute that with: gluten-free flour? Or even whole wheat as I have no issue with either gluten or wheat
Hi Sherine, you could try oat flour. 🙂
Thank you for sharing this amazing recipe! I have problems with yeast and sugar, so I have never found a bread that really works for me before this one. The flavor was fantastic; it was a little dense but I think it might just be somewhat of a learning curve for me. I think my problem was I tried to knead it with my hands before switching to the mixer, but when I took out my hands and washed them, there might have still been too much psyllium stuck to them that didn’t make it in to the final product.
Thanks for your feedback Pamela! 🙂
Can I use plantago ovata psyllium husk powder?
Hi Morgan! Yes, I think that’s exactly the same. 🙂
I forgot to mention, when I replaced the garbanzo bean flour with oat flour the loaf was slightly bigger than the first loaf.
That’s so interesting, thanks a lot for sharing. I will try that out soon and add the information to the recipe notes! 🙂
*Applause* Bravo!
Three months ago I changed my diet, not only vegan and gluten free, but also no yeasts or vinegars.. Since then finding a satisfying bread has been incredibly challenging , until now. This is the best bread recipe with said ingredient restriction. After I made your recipe I did a little dance in my kitchen out of excitement and texted my husband, “We have bread!”
I made loaves back to back. The first try the dough was wet so I kneaded in some tapioca flour, it came out great. The second loaf I reduced the water to 400 ml and the texture was perfect the first time I didn’t have to make any adjustment.
I believe the first loaf came out wet because I live in Florida and it is very humid right now. Since moving here, I have a similar issue sometimes when I make rice. I have to reduce the amount of water in order for it to come out right and not watery and mushy.
The third loaf I replaced the Garbanzo bean flour with oat flour and that too came out perfectly.
Thank you for this recipe. This is the first recipe of yours I have tried and now I can’t wait to try more of your recipes.
Wow, that’s amazing, Amanda!! Thanks so much for your wonderful feedback! It will be so helpful to others. 🙂
Hi Ela;
Thank you very much for this great bread recipe. I am just wondering if the bread would taste even better with oat instead of water. Do you think psyllium husk would work with oat milk too?
That should be totally fine Semra. 🙂
Hi Ela,
I’m going make your bread for the first time. I have an allergy to chickpeas and my daughter has an allergy to rice. We’re both have gluten allergies as well. I’m going to make two different loafs. What should I have as a replacement?
For me it’ll be the buckwheat flour, white rice flour and (replacement flour)?
For my daughter it’ll be buckwheat flour, chickpea flour and (replacement flour)?
Really excited to give it a go.
Thank you 😀
Hi Darren, please check the latest comment from “Amanda Lyn”. She said she used oat flour instead of chickpea flour with great results! 🙂
Hi Ela! I love this recipe!
This was my second time making the bread and I decided to try with a buckwheat preferment for a little more flavour. I used 100ml of the liquid and all the buckwheat flour and let it sit at room temperature overnight. I reduced the liquid in the psyllium gel accordingly. Everything else I did as instructed. The first time I made the bread exactly according to the instructions, and while the texture is unprecedented, I felt it lacked a little oompf. It definitely got it! It tastes incredible with a preferment. It’s full bodied and wholesome and actually a little more like traditional bread I used to eat, especially with the seeds.
Thanks so much for the recipe. I love how endlessly modifiable it is once you’ve got the basics sussed. This is definitely becoming my staple bread. 🙂
That’s awesome and sounds so interesting! Thanks so much for sharing, Val. 🙂
Hi val 😊. Thanks for sharing your experience with this delicious bread.
I just want to know if you added vinegar or kefir to Fermented the flour , or just water.? Thanks in advance 😊
A KEEPER! My son can’t have gluten or eggs, as many other things, but these most often affects my ability to make nice bread. This is one of the softest bread I’ve made, twice. Both times it turned out well without such a hard crust which always makes it difficult to cut. This bread, when cooled, slices very nicely. I love it, thank you.
That makes me so happy, Michelle! Thanks for your fantastic feedback. 🙂
Love this recipe! Best texture yet. Do you think it would work with spelt flour in place of buckwheat? I am aware spelt has gluten. I am okay with gluten, but not wheat, eggs, or yeast. Hoping to experiment with spelt bread.
Hi Melanie, someone commented that she used spelt flour and while the bread rose nicely, it was still a bit “wet” inside. Maybe because of the gluten. You could give it a try and just leave it for a bit longer in the oven. 🙂
Oh great. I will try that! Thank you!
You are very welcome. 🙂
I have replaced the buckwheat with Rye flour as my husband doesn’t like buckwheat and it came out great.
That’s good to hear! Thanks for your feedback. 🙂
Hi, I made this bread today and it was amazing! Very easy and delicious! I didn’t use any mixer (because I don’t have one), just kneaded the dough with my hands. It’s the best gluten free bread I ever tried. Thank you for sharing this recipe! 🙂
You are very welcome, Ana! I am so glad you enjoyed it. 🙂
Hi there! What would you suggest in replace of the chickpea flour? My daughter is allergic to lentils and nuts.
You could try quinoa flour or teff flour. Also, millet should work fine. 🙂
I used sorghum flour and the bread turned out very nice _(first time I made it)
Yay, that’s awesome! So glad it turned out fine with sorghum flour. 🙂
Hi Ela!!!
Thanks for this recipe.
After lots of failures with baking bread I found your recipe.!!!
I even bought the bread machine because I absolutely need to do my own bread, for health issues I cannot eat gluten, dairies, corn and lots of other things, so your recipe is perfect for me.
When I took it out of the oven it was a bit humid when I cut it so I decided to put it back in the oven!!!! It came out a bit better after 19 minutes, but I think I needed to knead a bit more.
I followed your exact recipe, but I think next time I will change chickpea fir quinoa as it has a strong flavor.
I would like to add cinnamon, how much would you suggest? I will also add nuts. You think it could be ok?
Thanks a lot!!!
Ah! I weighed all ingredients and the psyllium (90) grams was much more than 3 tbsp. Is that ok?
Thanks 😊
Greetings from Italy!!!
Hi Jackie, I am so glad it was a success! You made a mistake for the psyllium though. It’s just 30 grams in total (3 tablespoons psyllium = 30 grams. 🙂
I would add 1/2 to 1 tbsp of cinnamon and yes, you can definitely add nuts of choice. Hope this helps. 🙂
Tried this recipe today.
Tres bien! Magnifique!!
The best gluten free vegan bread I have baked – good flavour, moist, fluffy…..
Thank you for the recipe. Much appreciated.
May you be blessed with many more great recipe ideas.
Thank you so much for your lovely feedback, I appreciate it. 🙂
Hi!
Just made the gluten free bread, loved the flavor. But it didn’t rise as yours, and it’s very moist especially at the bottom. I wonder why this might be. Any advise for the next one?
Thank you!!
Hi! I would suggest kneading it longer and bake 5-10 minutes longer. 🙂
Hi, I had the same issue as Carlotta. I gave the bread an extra 10 minutes and it was still doughy at the bottom and didn’t rise much. I wonder if I had the temperature too low? You say bake at 180°C but I have a fan oven so I normally drop the temp by 20° to compensate for this so the bread was baked at 160°. Is the 180° for a fan oven or a standard one? Bread still tasted nice. Was my first attempt today! Will definitely be trying it again! Thank you for the recipe.
Hi Michele, I would say try 180 C next time. I have a gas oven. 🙂
I put the oven at 180°C and it came out so much better! Also I swapped out the buckwheat for 100g oat flour and it worked fine. So great to have such a nice bread recipe. Thanks so much!
Yay, that’s awesome, Michele! Happy it worked. Thanks for reporting back. 🙂
I am pleased to report that the texture of this gluten free vegan bread was better than all the gluten free vegan breads I’ve ever attempted. Anyone who has attempted to make gluten free vegan bread knows that it seems like nothing short of.magic will get the texture right. I did use a scale to measure out the flours. While as noted, it is not exactly like a glutenous bread, this texture seems hearty enough to stand up to making a sandwich! I like hearty breads because I like to be able to pile my sandwiches up when I do make them. So far, I’ve only had some with my homemade vegan cheese toasted, but I will attempt a sandwich filled with a veggie burger and/or lots of veggies. Thank you for sharing your magic recipe!
You are very welcome, Helen! I am so glad you like it. 🙂
Wow, this is amazing! Warm out the oven with peanut butter! I was worried my psyllium husk and rice didn’t grind into a fine enough powder but it turned out perfectly! I think my oven is extra hot, so I took it out a little early. It rose really well and hasn’t sunk at all. Delicious! Thank you.
I am so glad it turned out amazing! Thanks for your feedback, Dawn. 🙂
Hello,
I haven’t tried the recipe yet but am wondering how it would fare with spelt flour in place of chick pea. I happen to have 25 lbs of it and am now really limited in what breads I can make because of a newly discovered yeast allergy. Any thoughts?
Hi Mary, someone commented that spelt flour didn’t work very well in this recipe. The bread did rise nicely but it was still a bit “wet” inside. Maybe because of the gluten. You could give it a try and just leave it for a bit longer in the oven. 🙂
Brilliant recipe, made it for the first time and it came out as intended.
Thank you Ela
Awesome! I am so glad you liked it. Thanks for your feedback. 🙂
Hello, first of all i’d love to thanks you for the recipe. I really wanna try it, but in my place i have no chances to find or buy online this gluten free buckwheat flour and chikpea flour is also a complicated process. Do u think i can use rice, tapioca and oatmel flour instead?
Thanks in advance.
Hello Suzy! Some people had success with oat flour instead of buckwheat flour. Instead of chickpea flour, you could also grind up lentils in a high-speed blender and use that. I hope this helps. 🙂
Hi Ela!
Second time trying to make your bread for my family. My mom wasn’t a big fan of the buckwheat flavour itself so we are trying it with oat this time. Do you think if I added a bit of honey for sweetness it would be alright?
Let me know your thoughts.
Thanks
Hello Andi! You can add any liquid sweetener if you like. 🙂
Goodmorning I want to try to make this amazing recipe, I was wonder how I could use yeast instead of the baking powder, and if whole rice flour can be the substitute of the regular one. As well I was wondering if I could use different kinds of seeds and increase the quantity.
Thank you vey much!
Hi Carlotta! I never made this bread with yeast, because it works so well without it. Whole rice flour (brown rice flour) should work fine. Yes, you can definitely use other seeds of choice and increase the quantity. 🙂
Awesome bread! Was so surprised to see how much it had risen. Excited to try different flavor adds like minced cooked garlic and Italian spice maybe even vegan parmesan cheese. Thanks again for your experimenting and sharing great results.🤗
Thanks. That is my favorite. I am vegan.
That’s awesome! 🙂
I am so glad you are happy with the bread! Thanks so much for your great feedback Cherie. 🙂
I made this for the first time tonight. It was wonderful!! What’s the eat way to freeze it?
Hi Cathy! I would add the individual slices to freezer bags (add wax paper between the slices) and freeze for up to 3 months. 🙂
Hi
Can I make this in a bread maker?
Probably yes, but I never tried it since I do not have a bread maker. Please report back if you give it a try. 🙂
Hi Pippa,
How did it go in the bread maker? I am keen to give this a crack 🙂
Amazing recipe. First gluten free bread winner Recipe for me. Lots of failures previously. First time using psyllium husk powder for me too. Trying your pizza base next 😁
That’s awesome! I am so glad you enjoyed the bread. Thanks for your great feedback Mo! 🙂
Made your bread for the first time today… Great texture! I don’t like the taste though…
Any idea where the taste comes from and If I can use another combination so I have a natural bread flavor?
Thanks
It might be the buckwheat flour or the psyllium husk. Try using a different brand and make sure it’s fresh (I always store it in the fridge). 🙂
Hi Ela
Thankyou so much for sharing your fantastic recipe. My first try came out golden crusty on the outside and a bit dense and undercooked on the inside. But tastes fantastic. Family loved it. I used coconut flour instead of rice flour & arrow root instead of tapioca. The coconut flour has a lovely sweet taste. Do you know why the coconut flour wouldnt work? I ‘m assuming the bread came out dense because of the coconut flour? Will try tigernut next time and knead for longer. Im thinking my oven wasnt preheated long enough & some deep cuts in the bread would have helped the middle to cook more evenly?
Hi Franky, I never tried this recipe with coconut flour. It’s a very “tricky” flour and normally cannot be substituted with other flours because it’s so absorbing.
Definitely, knead it longer next time and preheat your oven for about 15 minutes. Also, the deep cuts will help. 🙂
Hey Ela,
Do you think it is possible to cook this without an oven?
Hey Jenny, I don’t think that would work.
I love this recipe, thank you so much!
I found it hard to slice it thin enough for my liking the first time I made it (all my knifes and my skilll, NOT the recipe) so I made buns/rolls. EVEN BETTER!
So happy you love it, Ashley. Buns/rolls sound awesome too! Thanks for your feedback. 🙂
I made this bread yesterday with just replacing chick pea flour to quinoa as it was mentioned in some of the above comments,
But my bread was too heavy & bit dense.
Can we use butch oven method for this bread. Also what could have went wrong, time was 55 min tem was 180 as my oven don’t have 177 .
Hi, I never tried the “dutch oven method”. Did you knead the dough long enough? Maybe leave it in the oven for a full 60 minutes next time.
I was looking for a yeast free gluten free bread recipe and decided to try this one, as I love how it looks artisanal, crisp & fluffy at the same time, healthy and utterly delicious.😋
I wasn’t disappointed. Perfect result straight up at first go. The flavour will take a bit of getting used to when eating on its own, but is not an issue with sweet or savoury toppings. Love it! 😍
My flatmate loves it too and has already requested baking this be a regular occurrence!
No more yukky store bought gluten free bread that’s only ok when toasted in this household, that’s for sure! 😃
I’ll be spending some time in the kitchen trying your other recipes – healthy ferrero rocher : yes, please!
So glad I discovered you & your wonderful recipes! Keep ‘m coming! 👍🏻
Aww, thanks for your lovely feedback! I am so glad you love the bread. Enjoy it! 🙂
Hello Ella!
This recipe really looks like a saviour! I happen to have a lot of buckwheat flour and psyllium husk, both of which I forget even exists in my pantry…
What can I use in place of tapioca flour and chickpea flour for similar results? Also, can I make this bread with a combination of buckwheat and wheat/all-purpose flour?
Looking forward to baking this one soon!
Hello, you can use lentil flour (ground lentils) instead of chickpea flour. And cornstarch can be used instead of tapioca flour. Not sure about wheat flour. 🙂
Great recipe I made it for the second time tonight, turn out so good with a great crust. Thank you for this fantastic bread
Great! I am so happy you love it, Kristina. Thanks for your feedback. 🙂
I just made it, with some modifications (because in my country is difficult to find all these flours), I used tapioca flour and rice flour, with cornstarch. It is really great, I am in love with this recipe, I want to try adding some extra flavors. It was difficult for me to identify when the bread is ready.
I am glad it turned out fine! 🙂
So happy I found your recipe! I’ve been gluten free for a few years now, but I never missed bread. My mom on the other hand kept eating bread regardless of antibodies to flours in her blood because she didn’t have GI symptoms. But recently she decided to work on her health again, but she misses bread so much! She really liked this recipe because it was cooked through on the inside while not being too dry. And I love the recipe because it was really quick to make with no yeast as I am trying to find out if it bothers my stomach or not.
I used ground up red lentils instead of chickpea flour, added some kombucha to part of the water and 2 spoons of sunflower butter just because. It came out wonderful!
That’s awesome! I am so glad it came out great. Adding kombucha and using ground-up red lentils is an incredible idea. Thanks for sharing. 🙂
I just made this using buckwheat, lentil and chickpea flour. It was SO good! I also divided the dough into 6 and shaped them into buns that went with sausages tonight. Very yummy! It was a special treat for my grain-free kid and he thoroughly enjoyed them.
That’s awesome! I am glad you enjoyed the buns. 🙂
Hi ella that bread looks amazing!! I’m just wondering would this recipe work in a bread maker?
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. 🙂
I feel like I hit the jackpot when I found your recipe for Gluten free vegan bread on Pinterest! I have been making different gf breads for a while and yours is by far the most delicious!!!So easy to make and I really appreciate that it doesn’t have any sweetener of any kind as I was born with Hereditary Fructose Intolerance and can detect even the smallest amount of sweetener/sugar in a recipe.
I look forward to trying your other recipes (spinach wraps are next on my list) as I know they will be delicious too!
Thank you so much.
Thank you so much for your wonderful comment, Maria! I am so glad you loved the bread. 🙂
I was thrilled to find this whilst despairing of being able to bake bread for a young friend coming for lunch, who is allergic to gluten, eggs and dairy. I regularly bake sourdough but my starter is not gluten free, and every option looked pretty terrible.
Today I made this, exactly to your specifications apart from swapping out the chickpea flour for an almond/flaxseed flour. It rose beyond expectation, looked and smelled great, but when I cut into it found the centre was undercooked and doughy 🙁
My friend was impressed and very touched, ate all the cooked ends portions and took the rest home to toast! Turns out she had also just come across your recipe and was keen to give it a go, as she’s found most bread recipes unsatisfactory.
Because my oven cooks on the hot side I baked it at 170C for 60min – do you think the extra 7deg would have made the difference?
Thanks anyway, I’m an impressed Aussie 🙂
Hello, dear Kerry! Thanks for your kind comment. I am pretty sure it was the almond/flaxseed flour. Almond flour (and also flax meal) contain 50% of fat and should be added only in smaller quantities. Maybe, if you give it another try you can replace just 30% of the chickpea flour with flax meal or almond flour and the other 70% with a different flour like quinoa, teff, sorghum, etc. That should work fine. 🙂
Hello Ela, I understand the buckwheat flour is a must in this recipe but what about Dinkel ? Thanks a lot!!
Hi Claudia, someone commented that spelt flour (Dinkel) didn’t work very well in this recipe. Maybe because of the gluten. Most gluten-free flours like quinoa flour, teff flour, rice flour, etc. worked amazingly though!
my goal was to find a bread recipe that was yeast, gluten, dairy, egg, xanthan, legume, rice free for my 89 yr old mother.. your recipe except for the rice & chickpea fit the bill.
my 1st loaf was promising, but it did not rise probably because i did not mix the psyllium/dry ingredients long enough.
2nd loaf i used a timer. i also switched out the flours, using gf girl’s grain free ratios which weighed out was
102 g buckwheat,
68 g almond flour,
68 g potato flour,
68 g arrowroot flour,
34 g flax meal.
it rose beautifully, inner temp was 201F at 50 min, so i pulled the loaf. it eventually collapsed. was quite moist inside, but seemed cooked. so next time i will bake it longer. the flavor was quite good. my spouse thought it was similar to a mild wheat bread. i think he objected to the chickpea flour flavor in the original loaf. i will try this again.with the full 55-60 min cook time.
thank you for this thoughtful recipe. i know you spent a lot of time & ingredients on this.
the comments were extremely helpful in guiding me.. read thru them 3 times & wrote a spreadsheet before i started baking.
although this is a quick bread technically, it does not have the texture of one. the chew is not gluten, but it is enjoyable. my spouse found the texture different but acceptable next to the gluten free yeast bread i made.
Thanks for your comment, Cynthia. Yes, definitely cook it for 55-60 minutes next time, it will make a huge difference. Also, I am not sure if almond flour is the best choice, other flours have been more successful it seems. Happy you liked it though. 🙂
3rd & 4th loaves, increased times to 60 & 70 min. improved bake but eventually collapsed.
5th loaf, raised the temp to 400F for 60 min. worked perfectly.
i’d forgotten that for every 10 min, i could change the temp by 25F. since i wanted to keep to 60 min, but drive more moisture out to achieve a finished bake. my food sicence background did not cover baking.
GF Girl has pretty good theoretical & practical knowledge of how of how to blend various flour mixes (40%whole grains:60% starches).. i had confidence in her GF Grain Free blend.
your recipe is brilliant.
my husband finds it good for dipping in olive oil & sandwiches.
Thanks so much for reporting back, Cynthia! Very much appreciated. 🙂
Hi Ela, This looks absolutely wonderful! I just got all the ingredients but I can’t find the video? I click on the ‘Jump to video’. but it just brings me to the recipe. I have tried searching on Youtube but can’t find it there either. Could you please send the link?
Also I don’t have a scale, do you think I could still try using the cup measurements?
Many thanks for your recipes and work you put into this blog!
Chris
Hi Chris, the video will appear right under the heading “HOMEMADE GLUTEN-FREE VEGAN BREAD” (it has been recently moved up automatically). You will need to wait a moment until it shows up and it will only appear if you aren’t using an ad blocker.
Yes, the cup measurements should work fine. I hope you will enjoy the recipe. 🙂
I’m so happy I came across this bread of yours, I had some tweaks such as adding dry tomatoes and nutritional yeast , I have also replaced the buckwheat flour with rice flour taking the risk 🙂 (as I didn’t have buckwheat at home) – but regardless after an hour it came out just amazing. !!!
I put some vegan cheese on it and it was fantastic..
Thank you so much for this wonderful recipe.
That’s awesome, Ed! I am glad it came out great without buckwheat flour. Thanks for sharing. 🙂
I have made this bread tons of times, I add cranberries and flax seeds usually. It is the perfect bread, thank you so much! (I also adore your other recipes and I have spread the word about your blog many times :)).
The only “problem” with this bread is.. it’s too yummy so we finish it too quickly! 😀 I wonder what the measurements would be if I would want to make a bigger bread, like 800grams? Do I just multiply every ingredient by 1,5 or doesn’t it work like that?
Could you help me? I’m Belgian so I use the metric system.
Thank you so much.. For everything!
Hi Elke! I am so glad you love it. Yes, you can definitely multiply each ingredient by 1.5 to make a larger loaf. 🙂
Enjoy it!
Thank you Ela. My first bread was the best bread – all thanks to you. I baked it in my microwave convection – it rose twice as big. I used the weighing scale and that helped. It was soft, cooked perfectly at 60 mins and nothing went wrong. I’ve tagged you on my Instagram. I also tried your chocolate muffins the same day as I felt so motivated. This is the first time nothing went wrong and everyone in my family loved the two. Thanks a ton!
Wow, that’s so amazing, Vini!!! I am so glad you loved the bread (and the muffins). Thanks so much for your great feedback. 🙂
Hi there.
I’ve just found out that I’m intolerant to cow’s milk, casein & Bakers Yeast. I searched for an easy-to-make homemade bread and came across yours. I made it this afternoon and it turned out great. Next time I’ll make 2 loaves, one to freeze & one for the fridge.
I’m a Naturopath in Australia. Can I share your recipe, giving credit obviously, with my patients?
Thanks heaps, Mandy 🦋
Hi Mandy, yes, that’s fine. I am so glad you love the recipe. 🙂
Hello Ela! Thank you for this recipe, my bread look and taste great.
Great! I am so happy it turned out amazing, Mirka. 🙂
Can you recommend a substitute for the chickpea flour at all please? I find the smell and taste too strong, otherwise it’s fabulous texture wise
You could try lentil flour or quinoa flour. Also, please check the comment section, there are so many amazing tips from different readers. 🙂
I made this bread 3 times so far and it always turned amazing! Its the best gluten free bread I have made or eaten so far, its become a standard in my household. I shared the reciepe with so man people as well.
My substitutions: I always used brown rice flour instead of white rice and once I used quiona flour instead of chickpea flour. Both were great 🙂 thank you Ela
That’s wonderful, Dana! I am so glad it always turns out amazing! Thanks for sharing your substitutes, that’s very helpful. 🙂
Much love, Ela
I love this bread. I make two loaves about every two weeks. I have changed a few things:
I mix my dough (one recipe at a time) in my food processor, using the cutting blade. The dough blade is too short and won’t scrape the sides. Pulse until well mixed and then transfer to a bowl to finish and shape for your pan. I also put some extra tapioca starch in a small bowl to dust my hands while shaping the bread.
I omitted the seeds and added 3 TBSP Caraway Seeds and 2 Tbsp Black Strap Molasses. Makes it taste like a pumpernickel bread. Hope you enjoy.
Love this bread.
That’s awesome, Cheryl! Never thought about adding Black Strap Molasses. Thanks for your helpful comment! 🙂
Much love, Ela
HI, Ela
could you please sent the video link for this bread recipe?
Hi, the video is in the blog post after the heading “HOMEMADE GLUTEN-FREE VEGAN BREAD”. It takes a moment to load though. 🙂
Ела! Не перестаю Вами восхищаться!!!Сегодня испекла хлеб! Восторг! Спасибо большое за Ваш кулинарный талант и любовь к людям!!!
You are so kind, thank you very much. 🙂
This is officially now my favorite go-to bread recipe. You’re a genius, Ela! I just made two loaves today. My son just dug into one of them and loves it. I added a bunch of dehydrated onions to one of them for extra flavor.
I am so glad you loved it! Thanks so much for your kind comment. 🙂
This heavenly bread was the very first time I ever made my own bread before. So glad I used this recipe. Ela your recipes are truly my most cherished. Thank you.
Aww, you are very kind! I am so glad you like my recipes.
Much love, Ela
I can’t wait to try this recipe this week! Does anyone know if it would work in a bread machine?
Thank you again Ela for this awesome recipe!
Yes, Nikki. Check the comments, one (or more) readers already tried that with success. 😊
Hi Ela! Thanks for all your hard work developing these recipes and your generosity for sharing them!
Does this bread taste “beany” at all from the chickpea flour?
Hi Tasha, no, it doesn’t. At least not to me and if you check previous comments, you probably won’t see that anyone mentions it. 🙂
I am impressed with this recipe/approach. I have baked vegan gluten-free for years, and it has instantly become my weekly go-to. Thanks!
I will offer my favorite variation so far, which is a yeasted version. Even without the yeast, it comes out very nice with my tweaks.
Combine 1 cup of soymilk warmed to 100-120 F, 2 tbsp sugar and a ¼ oz dry yeast packet, and let it sit 15 min to activate – it should become foamy. Add 1 cup of warm water, and I like a small splash (maybe 1 tsp) of apple cider vinegar also (the acidity works well with the baking soda to create more rise). Whisk it together, then add the 3 tbsp psyllium husk powder and whisk it together to create the gel/sponge. Set aside for 15 min.
As for the dry mix, I like buckwheat flour, but since it can have too strong a taste I prefer to use ¼ cup. I like garbanzo bean flour for the nice rise it provides, but since it can leave a beany smell/taste I prefer to use ¼ cup also. For the last 2 cups, I have settled on using Cara’s Special Blend – thanks @forksandbeans! You might use something else, but this what I have on hand. I make it in big batches, but for this recipe you want 2/3 cup millet flour, 2/3 cup oat flour (grind some gluten-free oats), 1/3 cup arrowroot flour and 1/3 cup tapioca flour. If you want to substitute, @forksandbeans has published this awesome guide. It makes it clear what can be substituted for what, by teaching the concepts of light/medium/heavy flours. Add 1 tsp baking powder, ½ tsp baking soda and ½ tsp salt.
I knead it by hand – take my time, see how it responds. There is an old saying with dough that “wetter is better.” I try to make sure that the dough is still somewhat sticky after I have mopped up all the flour on the counter. I often end up adding 1-2 tbsp water, as needed, to avoid the dough getting too dry. I shape the loaf and put it on a baking sheet with parchment paper and a sprinkle of flour. In anticipation of significant rise, to avoid cracks I cut about eight deep slits across the top. I also cut two deep horizontal slits at the base, one on each side. Make them deeper than you think they should be – trust me on this one.
Every oven is individual, but I have settled on 65 min at 350 F.
Take it out, let it cool, and enjoy!
Thanks for sharing. 🙂
So easy, I love it !! I am so happy. I had to put 4 tbsp of psyllium so it gets the gelly texture as yours, your video help with that !
Thanks from Canada 🙂
I am glad it turned out great, Isabelle! 🙂
This was excellent. Thanks so much. Loved it. One question doesn’t seem to have come up is about storage. Do you keep this in the fridge or outside, wrapped in a tea towel? I have no idea how to keep it fresh. What do you recommend? Thanks.
Hi Maria, since I live in the tropics I have to store basically everything in the refrigerator. If it’s cold where you live, you can probably also store it outside, wrapped in a tea towel. It does dry out a little, no matter how you store it, but you can reheat it in the oven for a few minutes or toast the bread slices! 🙂
Thank you Ela. This recipe is simple and wonderful. It is so easy to prepare and the finished result looks and tastes like a healthy bread. I’ve been trying to find a recipe that my bread loving husband will accept as a healthy alternative. It slices so easily and holds together beautifully. We love the taste as well. This recipe has won my husband over. It is also a winner with the gluten free vegans in the house. Finally I can prepare a bread that pleases everybody. Hooray!
My pleasure! I am so happy you all love it. Thanks for your great feedback, Marian. 🙂
Very interesting recipe! I only have psyllium seeds, not the husk. I have a grinder, but do you think I need the same amount or maybe more, since the husk contains more fibers? Thank you so much!
That’s an interesting question, Anouk. Unfortunately, I never worked with psyllium seeds, and I am not sure if grinding them will yield the same result. They most likely don’t absorb as much water as the psyllium husk powder, so I would suggest using more of the ground seeds but less water. Please report back if you give it a try. 🙂
Hi Ela, can you replace the white rice flour with brown rice flour?
Hello Dee 🙂 If you press CTRL + F on your keyboard and search for “brown rice flour” you will find at least 4 reviews from people who tried this combo. Most of them were very happy but one reviewer said the bread turned out denser than with white rice flour. Hope this helps. 🙂
Dear Ela,
I made bread and instead of putting buckwheat flour (i dont have 😬),I put hemp flour and it looked the same like yours with the buckwheat flour and it tasted great. You should try it. Thank you for the recipe !
Regards Maja
Sounds awesome, Maja! Thanks for sharing. 🙂
Hello Ela,
I really look forward to trying this recipe. I’ve tried some GF bread recipes in the last and they came out crumbly. I luckily have a GF bakery that makes delicious bread but the ingredients could be a little cleaner. Ideally i’d love to be able to make my own. I do have a question as I don’t have phsyllium husk on had could i replace this with ground flaxseeds? Also, i can’t have legume flour so in place of the chickpea can i just use more quinoa flour since i would sub the rice flour as well?
Thank you in advance🙂
Hi Stephanie, I think you can use more quinoa flour. But I never replaced the psyllium husk powder in this recipe with ground flax seeds. Psyllium absorbs much more water than flax seeds, and I am afraid the result will be very different if you won’t use it. But you can, of course, give it a try. 🙂
I made this bread yesterday and it came out soo good! Best gluten free bread I’ve had so far (my bf said the same thing :)). I used a mix of corn flour and potato starch in place of the tapioca and it worked perfectly fine. Thank you so much Ela for this lovely recipe!
You are very welcome, Sylwia! I am glad you and your boyfriend loved the bread. 🙂
Hello! question.
What about using sea moss gel? instead of psyllium gel .
Thank you!!!
Hello, Anabell! I never tried it as I can’t buy it where I live. Sounds interesting though. 🙂
Hi Ela, I’m preparing to try out your recipe and i’m so excited !
Neverthless, I do not have chickpea flour in my pantry at the moment but I do have cornstarch instead. Do you think it is possible to replace those two ? If yes, what would be the quantities?
Many thanks, your blog is so inspiring to thrive on a vegan lifestyle!
Hello Hélène, thanks for your compliments! Emilye just commented that she used mung bean flour instead of chickpea flour and it worked perfectly fine. Also, you can check the other comments, as so many people used different flour combinations with success. 🙂
Does brown rice flour work as well instead of white?
If you press CTRL + F on your keyboard and search for “brown rice flour” you will find at least 4 reviews from people who tried this combo. Most of them were very happy but one reviewer said the bread turned out denser than with white rice flour.
This recipe is like heaven for people like me that can’t tolerate gluten, dairy, yeast etc, it is so great. Question about physillum husk substitute? I dont do well with it. Can I use egg instead? If so then would 2 eggs be enough. Thanks so much.
Hi Anu, I really can’t answer this question. I am vegan, and therefore, never made this recipe with eggs. 🙂
Hello Ela,
I’ve made this bread 3 times. All three times it needed longer in the oven. The 3rd time the middle to bottom looked raw, after having left it in 10-15 minutes longer then the 55-60 minutes per the recipe. I used almond flour this time in place of the brown rice flour. But, the other 2 loaves were also rawish looking and needed additional baking time. Otherwise, I like the bread a lot…. any ideas as to why this might be happening?
Many thanks!
I think it depends mainly on the flour blend but also on the type of oven. If you have a gas oven, it will take longer than baking in an electric oven. Also, kneading the dough is quite important. 🙂
This recipe is amazing Ela! My hubby and I have been wanting to transition to gluten free for a very long time but never had any success with gluten free recipes.. until we tried this one! I swapped the rice flour for oat flour and I had to add quite a bit of tapioca flour to get the right consistency but other that than, it was easy and delicious. I’m thinking of making everything bagels with this recipe, especially considering how wonderful the bread rises. Magic. Thanks for the wonderful recipe x
Thanks so much for your great feedback, Silver! I am so glad you love the bread. 🙂
Hi Ela,
I’m so happy to have found this recipe and your site!. I would like to try this recipe for vegan bread in a loaf pan and some ramekins to make buns. How filled should a typical 8.5 inch x 4.5″ pan be – half-way, two-thirds? And should I grease the pans? Also, will the temperature stay the same? Thank you – can’t wait to try it and many of your other recipes. I appreciate your dedication and hard work to bring us these healthy recipes.
Hi Ellen, I hope you will like it! There were some people here who commented that they successfully made the bread in a loaf pan. I never tried it but I would definitely recommend greasing the pans or using greased parchment paper. The temperature should be the same. 🙂
Thanks for your quick reply, Ela. Greased parchment paper is a good idea – it will also help me lift the bread out of the pan. Oh, I forgot – I tried your banana oat flour pancakes and really liked them – the recipe made it into my ‘keepers’ file 🙂 I made 7 medium size ones and ate 5 -could have eaten them all but didn’t want to be too much of a piggy!
Haha, love the piggy part! 😀 So glad you liked the oat flour pancakes. 🙂
Hi Ela,
The last few times I’ve tried to make the bread the dough turned out very wet and the bread came out flat. All ingredients were measured carefully. So disappointed… any idea why?
Danke, Lily
Hi Lily, did you knead it for at least 5-10 minutes? I really noticed that this is very important. Also, did you leave it in the oven for 60 minutes or shorter? What kind of oven do you have? I made it so many times with success. Only once, when I didn’t knead it (and baked it) long enough the bread didn’t rise as much.
Much love, Ela
Hi Ela
An amazing recipe- I absolutely love it!
Often times I did it with the three flours you mention (rice, buckwheat and chickpea) but due to the chickpea flour being out of stock in the grocery store I tried it with chestnut flour.
And you really have to try it yourself- its amazing. The colour is a bit redish, but the taste is very good 🙂
Have a wonderful easter!
Sincere, Isabelle.
Happy Easter, Isabelle! I am glad the bread turned out amazing with Chestnut flour! Awesome idea to use it. Thanks for sharing! 🙂
This bread is truly AMAZING. I followed recipe exact. I’ve been in search and I’m stoked on how simple and delicious the recipe is. Texture is perfect. This is the first GF and egg free bread I’ve ever felt inclined to ever comment on— thank you!!!
Wow, thank you so much for your amazing feedback, Penny! I am glad you love the recipe. 🙂
So happy to find this recipe!
I am glad you like it, Erica. 🙂
I am in love with this recipe! So easy and delicious! Thank you!
You are very welcome, Sally! I am glad you love it. 🙂
Could I sub oat flour for the chickpea flour?
Hi, I never tried this combo. One reader commented “I switched the rice flour for oat flour and it turned out amazing!”.
Bravo! I made the second one today and adjusted the flours slightly. I replaced the chickpea flour with an ancient grain flour mix and replaced the rice flour with potato flour. Came out great! Tastes just as good and wholesome and rose even better! Thank you for this! It really helps a gluten free, dairy free and egg free diet!!
That’s wonderful! Thanks for sharing, Mike! 🙂
Super excited to try this! I am wondering if the baking powder can be replaced with homemade baking powder (such as a mixture of baking soda, cream of tarter, and arrowroot powder) or do you think that will negatively affect the outcome of the bread? I would love your insight. Thanks for this recipe!
I think that could work! So interesting that you make homemade baking powder! 🙂
I always use baking soda & cream of tartar as a baking powder substitute. Used it here as well. Worked great. I use 1/2 tsp cream of tartar & 1/4 tsp baking soda for 1 tsp baking powder. I can’t eat corn which is what’s in baking powder.
I made this bread for the second time yesterday and both times it came out perfectly! I love that it has no eggs or oil in it! Thank you Ela, for this amazing bread recipe! I know I will make it again and again.
You are very welcome!! SO glad you love it. 🙂
This Bread is PHENOMENAL. And so easy. Thank You !!! I definitely recommend that other followers of your blog purchase a kitchen scale to get the measurements accurate.
Thanks so much, Elizabeth! I am glad you love it. 🙂
Ela, do I need both baking powder and baking soda?
Thanks
Lily
Hi Lily, it helps the bread to rise more, however, if you just have baking powder then it should still turn out ok. 🙂
I am so thrilled about finding your site and this recipe! Thank you for sharing your best with the world.
I have been baking raw buckwheat sourdough bread for many years now, But as I haven’t really found good vegan and gluten free white bread recipe that works, to get it from the store is rather expensive in our country, so it hasn’t been part of my daily diet. And finally it can be part of my daily diet because this one is so easy to make and tasty too. Thank you!
Just a fun fact, Ela means to live in Estonian, and your blog’s name is Living Vegan 🙂
Thanks so much for your thorough feedback, Daire! I am so glad the recipe is helpful. And I love your note about “Living Vegan”. So lovely. 🙂
Amazing result. Could not believe the rise. I am avoiding gluten, dairy, yeast and eggs that I have discovered I am intolerant to them in a blood test- hoping to alleviate life long eczema symptoms- the bread was sorely missed! Until now… wow!!
Fantastic! I am so glad you can now enjoy bread again. 🙂
I want to use the cups conversion, but your conversions are not equal to the original recipe.. For example, the recipe calls for 100g of buckwheat flour, but your conversion only equals to ninety grams of flour. Should I just guess or is there a more accurate measurement?
Debbie, cup measurements are never accurate, therefore I always recommend measuring the ingredients in grams, especially for gluten-free recipes.
0.83 us cup of buckwheat flour equals 100 grams.
2/3 cup of rice flour equals 105 grams.
Hope this helps! 🙂
Love this recipe, made it multiple times and always so satisfied!!
That’s awesome, Cinzia! I am glad you love the bread recipe. 🙂
Hi Ela
It looks very testy. I glad you have some oil-free recipes, I will definitely browse here more. I wonder about the Psyllium Husk Powder. What exactly is it?
Thanks
ShaKed
Psyllium is a fiber that absorbs a lot of liquid. It’s great for gluten-free baking and also for maintaining regular digestive health.
Thank you so much for posting this awesome vegan gluten free, Corn free, milk, Nut, oil, and gum free bread! I’m extremely allergic to gluten and corn, dairy, eggs etc where I go into cardiac and respiratory distress. I had resigned myself to not eating bread anymore because of no luck finding any gluten free bread without corn, dairy or eggs in store and none of my attempts of making bread ever turned out until now. Your recipe came out awesome. I made a few adjustments though. I put 90g of buckwheat flour instead of 100g and used 100g of lentil flour instead of chickpea flour. I also reduced the sea salt to 1/4 tsp to better suit my needs. Perfect. Thanks again.
That’s wonderful, Jennifer! I am so glad it turned out amazing. Happy you can enjoy bread again. 🙂
Hi.
We are OK with yeast and would rather use that. Any ideas on how to make the bread with yeast?
I tires, but it was very sticky. Sorry, I’m new at this.
Also its something that makes a little sand feeling to it.. Do you know what that would be?
Used home made buckwheat flour, arrowroot, garbanzo and sorghum flour..
Thanks for your help.
Hi Astrid, I don’t know how to make this specific recipe with yeast. You can check out the recipe for my buns here: Gluten Free Buns (Bread Rolls)
The “sand feeling” might be due to the homemade flour which most likely wasn’t super fine.
Hope this helps! 🙂
Hi would lentil flour work in replace of the chickpea flour? Also, is the salt necessary?
Lentil flour should work fine, Jennifer! 🙂 Yes, the salt is necessary for the taste, otherwise, the bread will taste completely bland.
Tried it…. bread was so wet that I had to add way more flour and I guess that made it dense and in my case tasted awful…. I might attempt it one more time but can’t understand why my batter was sooo wet
Hi Hanna! Sounds something must have gone wrong. Did you use psyllium husk powder? Did it have the same consistency after mixing it with water (compared to the one in my video)? Which flour combination did you use?
So good!! And so easy to make!! I am so glad I found this recipe and this website! I’ve made the Vegan Chocolate Muffins and they were very yummy!! I’m excited to try more recipes!
That’s wonderful, Kristin! I am so glad you enjoyed these recipes. 🙂
has anyone made this recipe using the measuring conversions from grams to cups?
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
This means you could use the following measurements:
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)
I definitely recommend buying a kitchen scale though.
I’m very excited to say that my bread did turn out as far as texture and bread like consistency. The only thing is it tastes and smells very strong. I only had buckwheat flour and brown rice flour to use this time. Would it taste and smell strong because of the psyllium powder or buckwheat flour? Or possibility that my flour was rancid? It has been in the freezer though. It didn’t smell strong when I scooped it out. Any idea?
Hi Denise, I am glad it turned out great. It might be the buckwheat flour, but I am not 100% sure. Maybe you can make it again with a different flour mixture next time by using less buckwheat flour? 🙂
I have learned that there is a HUGE difference between buying the buckwheat groats and grinding into fresh flour, right before using, and using pre-ground buckwheat flour! It goes bad soo fast, I thought I hated buckwheat before trying this! I just through the groats into my Vitamix to grind.
That’s so interesting! Thanks for sharing. 🙂
I made this bread tonight. It is excellent. The family loved it. It is so good as is with nothing on it!
Fantastic! I am so glad you loved the recipe, Michelle. 🙂
Hi! I was very excited to try your recipe. I did all the correct measurements and times – it took WAY longer and at 1:30hours it was still gooey on the inside.
What’d I do wrong?
Thanks!
Hi Hannah! So sorry it didn’t turn out good, it seems something went wrong. Did you knead the dough for at least 5 minutes? Did you use the flours mentioned in the recipe? And did you use psyllium husk powder?
Thank you so much for such a great recipe!
I’ve tried other GF. vegan, oil-free bread recipes but they were all horrible and brick-like. This one is fantastic! I’m so excited that o can have bread again 😄
That’s great, Heather! I am happy you love it as much as I do. 🙂
Hi, I want to bake this again before I rate it. This is probably the best gf, egg free, yeast free, dairy free bread bread I’ve ever had, but I have a couple of questions:
1. My dough was very wet. I added a LOT of tapioca flour. Since I added a few tablespoons at a time, I didn’t measure how much, but in the end it might have been 1/4 cup at least. Even then it was still sticking to my hands like crazy. I finally managed to form a loaf and just baked it because I was afraid of it getting too dry. But it was much wetter than yours in the video.
It turned out wonderfully! It rose nicely, has a perfect crust, and is a lovely little bread!
2. You mentioned that Buckwheat flour was important to the recipe. I find the flavour too strong for me. What’s unique to buckwheat flour that makes it work out best in this bread? Is there another flour with similar qualities that I could use for half the buckwheat?
In spite of these 2 issues, I’m absolutely delighted with this recipe as I’m finding my new diet restrictions challenging, as this bread is better than any other I’ve tried, and they’re easily $8-$10.00 a loaf!
Thank you for your efforts and for sharing!
Hello Brigitte, I will try to answer your questions:
1) Did you use psyllium husk powder? Did the psyllium gel have the same texture/consistency as mine in the video? Maybe the psyllium husk you were using doesn’t soak up as much liquid and therefore the dough turned out too wet.
2) I think there were a few readers who made the recipe without buckwheat flour and it still turned out good. I made it once without buckwheat flour and it turned out OK. 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! 🙂
Goodmorning,
I tried this bread, it is verry good but it had a bit a weird taste. Is it possible that i made my bread a bit to thick and its not completely cooked? (It is stil a little bit moiste at the inside) or is it one of the flours i used that gives the taste i dont know? To be honest its the first time i use rice, chickpea, boukweit,… flours 🙂
Greetz gert
Hello Gert, if it’s still too moist inside it might not have been cooked through. I recommend baking it for a bit longer next time or try out a different flour mix. Maybe you personally don’t like the taste of chickpea flour, so you could use a different flour next time. You could read through the comments, there are people who successfully used other flour combinations. 🙂
Do you think it would be possible to use cassava flour instead of chickpea flour as I don’t like the taste, if so would it be the same ratio? Thanks, Abbey.
I think it could work, and yes, I would use the same ratio. Please report back if you give it a try. 🙂
This recipe is wonderful! Due to allergies I tweaked the recipe and used homemade quinoa flour and arrowroot flour in place of the white rice flour and chickpea flour with the same measurement ratios and this recipe turned out great! It’s of course more dense than any fluffy white bread, but a month in to extreme diet changes because of allergies for all 3 members of my family, we are excited to have an option for bread that works for us! It actually reminds me of the bread served at Longhorns.
Thank you for sharing this recipe!
You are very welcome, Krystal! I am so glad it turned out amazing. 🙂
This is the best gluten free bread I have ever tasted. And it was easy to make. Mine didn’t turn out quite as dark coloured as yours is in the photos, but it was still crunchy on the outside and soft inside. Next time I might cook it a little hotter or a little longer. Thank you so much for the recipe, Avril
Yay! So glad it turned out amazing, Avril! Thanks so much for your amazing feedback. 🙂
Hello Ela,
I have to say that since I found your blog I am in love with your recipes and I have made many of them successfully. But THE BREAD! OMG the bread…. I love it. It’s easy and simple and delicious. I have made it a few times, but I’ve been skipping the chickpea flour lately as it always bloats me for some reason and I usually replace it with half millet flour and half glutinous rice flour as I have to use the millet. I wanted to try and see if it would work as burger buns and baguettes and I divided the dough in 4 parts and made two kinda large buns, one baguette and one sort of ciabatta style and they came out great. I love the fact that I can have a burger bun or a baguette without all the additives in gluten free bread that you can buy. Also as I will be moving to Japan in a few months I am so happy that I can make the bread over there because I can find all the ingredients, but vegan gluten free bread is very hard to find…so far I haven’t…lol….
A big thank you!
Wow, thank you so much for your wonderful and HELPFUL feedback! I appreciate it so much, and I am sure my readers will too!
Lots of love 🙂
Can I use oat flour instead rice flour things
It might turn out good but I cannot say for sure because I never tried this combination. 🙂
Hi Ela, could I replace the baking soda or omit it completely from the recipe? Thank you!
You should use more baking powder instead. I would suggest 2 teaspoons.
I would love to try this but using gluten free sourdough starter instead of baking powder and baking soda. Any tips for how much starter to use and what other changes should be made?
Hi Emilye, I have no experience working with sourdough, so I don’t have tips for you. Please report back if you give it a try. 🙂
I made it (the normal way, using baking powder and baking soda), but subbed mung bean flour for the chickpea flour and potato starch for tapioca starch, used dark buckwheat flour and threw in some sunflower seeds.. It came out great! Wonderful texture and flavor; the crumb was light and fluffy. So happy with the results; thanks for this recipe! I might try it using sourdough next time to see how it would turn out.
That’s wonderful, Emilye! I am glad it turned amazing! Your flour blend sounds interesting. 🙂
Hi Ela, do I really need the baking soda? Or baking powder is enough?
You can try to not use it but I had the best result with the combo!
thanks to ela for the recipe
this bread very delicious and soft
I really like the texture
so perfect
💚
I am so glad you like it! 🙂
Such an amazing gluten free bread ! For the first time, no need to bake it in a mould, like any gluten free bread ! I just love the texture, the smell when it was in the oven and the taste. So perfect, as it is or toasted ! It’s going to be my number one bread recipe.
Thank you so much for sharing.
Wow, that makes me super happy! Thanks so much for your wonderful feedback, Nathalie! 🙂
Hi Ela,
Is the nutrition facts for one or two slices?
For one, if you cut the bread into 12 slices. 🙂
What brand of psyllium powder do you use? Bread is in oven but the dough doesn’t taste good. 🙁 A very strong taste of what I’m assuming is psyllium but could be the garbanzo or buckwheat. I’ve cooked with buckwheat though and don’t think that’s what I’m tasting. Garbanzo or psyllium us my best guess.
The dough never tastes good but the finished bread does! 🙂
Great recipe! I altered chickpea flour with pumpkin seed flour and it came out awesome. Thank you Ella!
Very helpful! Thanks for your comment, Annamaria. 🙂
I have just came across your website and I think I shall be cooking your recipes every night this week as they all sound so amazing!
I just received a bread machine for Christmas, do you think this could work in the maker possibly?
Aww, that’s so kind of you to say! Yes, I think it should be fine using the bread machine. 🙂
Dont know how to post picture here, but it came out amazing .
Really good bread texture !
I am so glad you like it, Bojana! You can upload a photo on Pinterest or Instagram and tag me with @elavegan and #elavegan 🙂
Hi Ela! Just wondering what cup measures the flours should be? I don’t have scales! 🙂
Hi Brittany, first, it would be awesome if you could get a kitchen scale because it’s very important for gluten-free baking. Second, please read the comment I wrote on December 18th. I will copy and paste it for you:
Hi Ela,
I would like to use potato flour (not starch) in this bread recipe. Which flour can I substitute with the potato flour? And how much should I use?
Hi Ary, I never tried it, so I really don’t know. Maybe replace the rice flour with it but you will need to experiment. 🙂
Ela, I rarely comment. But this bread recipe is the BEST GF/EF/YF vegan recipe I have tried. It rose nicely and tastes delicious. I used teff flour instead of white rice, as I only had brown rice flour on hand.. This will definitely be my go to for bread. Thank you so much!!!
Thank you, Janice! Would you consider rating the recipe? That would be very kind and helpful. I am so glad you loved it! 🙂
Thank you for this recipe! I made the bread with millet flour instead of rice flour and it came out perfect 🙂 This is the only gluten free bread I ever made that has a texture of real bread. Will be definitely making it again.
PS. For those kneading by hands: don’t be scared looking at the ratio of flour to the psyllium husk ‘gelly’, It will absorb all the flour 🙂
Yay! Sounds great with millet flour. Thanks for your amazing feedback, Victoria. 🙂
Hi Victoria! I;m looking to replace the rice flour with millet too, did you use the same amount of millet as the recipe calls for rice flour?
Hi Angela, that should be fine. And yes, use the same amount. 🙂
Thanks Ela!:)
I switched the Rise flour for oat flour and it turned out amazing!
Thanks a lot for letting me know, Natalie! Never tried it but it sounds great. 🙂
You are a genius! By far one of the best gluten free bread I have made ( including ones with eggs, chia eggs, oils and yeast) and I have made a lot! Looks amazing, I love that it has an actual crust and air pockets in the dough. It’s perfect! I replaced the chickpea flour with teff flour and use arrowroot instead of tapioca starch just because I didn’t have the first ingredients but absolutely had to make the bread when I saw the picture! Thank you so much!
That’s awesome! I am so glad you loved the bread. Thanks for sharing your flour substitutes. It’s definitely very helpful. 🙂
Happy holidays!
I am also gluten-free and was looking for a gluten-free and yeast-free bread. I haven’t had a good bread in ages! Very excited to try your recipe, I also use psyllium husk powder fas an egg substitute for many of my recipes!
Thanks a lot for the recipe and let’s see how it will turn out!
I hope you will love it! 🙂
Can you give us picture for all kinds of flours you used in the recipe .I’m none English speaker
Thank you
Hi Amal, I don’t know what you mean. You can see a video of how I made the bread. 🙂
Hi! I don’t own a food scale, so I’m wondering what the estimated amount of “cups” should be per flour. I would love to try this so that the kids and I have bread to eat with our meal for Christmas dinner. Any suggestions would be great!
Hi Leah! I answered a similar comment before, so I will copy and paste it for you:
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
This means you could use the following measurements:
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)
I definitely recommend buying a kitchen scale though.
I hope this answers your question! 🙂
I’ve made this recipe several times and it is absolutely delicious! I love the rustic look of the bread, but have trouble shaping it consistently. Would it be possible to bake this bread in a loaf pan? Would any adjustments need to be made? Thank you!!!
Hi! It should be fine to use a loaf pan. 🙂
I put my bread in a loaf pan and as many people comment it’s still sticky when I put it in there. But the Bread comes out Beautifully shaped and absolutely delicious.
I am so glad it turned out amazing, even when put in a loaf pan. 🙂
i tried to see the video but there is no link to it.(non of your videos play for me) Did you posted anywhere else I can try? thank you
Are you using an ad blocker maybe? If yes, that’s why you can’t see the videos. Or do you have a very slow internet connection, so that the video doesn’t load?
This looks amazing, would love to try it. Unfortunately I need to avoid grains – any idea if I could sub any/all of the following flours for the rice/chickpea – cassava, coconut, and/or tigernut?
Thank you
Hello! I wouldn’t use coconut flour. Tigernut flour should work fine, however, I never tried it. Not sure about cassava flour. Maybe a little would work but I wouldn’t add too much of it. Please report back and let us know how it turned out. 🙂
This is great! Thanks!
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. 🙂
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. 🙂
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. 🙂
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. ❤️
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! ❤️
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
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. 🙂
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. 🙂
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. 🙂
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!
Thank you 😘I’ve been searching for a recipe like this for my whole life! I’ve been gluten intolerant since 1 year old and am now 43, that’s a very long time to go to find your best ever bread recipe. I actually hate all of the shop bought gf bread and have been looking for a good sourdough gf free bread recipe, yours is just like a sourdough without the sourdough element. Had a quick look through your instagram and am now following. Can’t wait to try your black bean meat loaf recipe.
Aww, that’s awesome, Charlie! I am so glad you like the recipe. Happy baking and cooking! 🙂
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! 🙂
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. 🙂
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.“
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. 🙂
This bread looks amazing! Love that it’s gluten-free! ???
Thank you, Bianca! It’s my favorite gluten-free bread! 🙂
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. 🙂</