Deutsch
This is my favorite homemade gluten-free vegan bread recipe which is egg-free, yeast-free, and nutritious! It’s actually healthy since it contains psyllium husk powder. It’s crispy on the outside and soft on the inside!
Homemade Gluten-Free Vegan Bread
I cannot tell you how many times I tried making the perfect gluten-free vegan bread… Actually, I lost count how many times I ended up throwing the towel because it’s damn hard to create good gluten-free bread without eggs.
But since I can be quite stubborn (haha) I actually never gave up and continued with the recipe testing…
Psyllium Husk Powder
One day, I started experimenting with gluten-free pizza dough that contains psyllium husk powder. The recipe turned out so good (you can find it HERE), that I got intrigued.
To make a long story short, I made an online search about homemade gluten-free vegan bread + psyllium husk and found a couple of different recipes that were using huge amounts of psyllium husk powder in their bread recipes.
One recipe was from a German blogger, and she inspired me to give psyllium husk a try. I tweaked her recipe and used a different flour blend and the bread turned out amazing!
I was shocked by how great it turned out, especially since the bread is wheat-free (and therefore gluten-free), and egg-free (vegan)! It did rise, even though it doesn’t contain yeast and it actually looked like bread from a bakery.
Conclusion: Psyllium husk powder is a godsend for gluten-free vegan baked goods. It’s also very healthy, especially for our gut! So please do yourself and favor and buy it or order it online. It’s cheap and absolutely amazing!
How To Make Gluten-Free Vegan Bread?
Check the video below (right above the recipe card) to see how I made this amazing bread.
Step 1: Make the psyllium husk gel first. Mix the psyllium husk powder and water in a bowl. Try to be quick, because it gels instantly, within SECONDS. I always use a whisk, it works the best. Set aside and measure the dry bread ingredients in the meantime!
Step 2: It’s time to measure/weigh all dry ingredients and add them to a big bowl. You can also preheat your oven to 350 °F (ca. 177 °C) now.
Step 3: Mix it all together: Add the psyllium gel to the big bowl and mix all ingredients with a hand mixer (use the dough hooks). You can also knead the dough with your hands or use a Kitchen Aid. It will take about 5-10 minutes until the dough comes together.
Step 4: Shape the dough and bake the bread in the oven for about 55-60 minutes. That’s it!
Add Seeds Of Choice
I love adding pumpkin seeds but you can also use sunflower seeds, sesame seeds or nuts of choice (e.g. hazelnuts, walnuts, cashews, almonds, etc).
Gluten-Free Bread Ingredients
You can find all the ingredients with measurements below in the recipe card! Please also check the recipe notes below where I list different substitutes.
My favorite flour combo is this:
- Buckwheat flour
- Rice Flour
- Chickpea Flour
- Tapioca Flour
I know others have had success with lentil flour, teff flour, etc. But since I didn’t try out a lot of different flour combos I cannot promise that the bread will turn out equally great. I noticed, however, that buckwheat flour shouldn’t be omitted!
Can I Freeze This Bread?
You can definitely freeze this gluten-free bread! Slice it and wrap all individual slices in wax paper or parchment paper. Put in zip lock bags and freeze for up to 3 months. Let thaw at room temperature and then toast the bread once you want to serve it.
This Homemade Gluten-Free Bread Is:
- Vegan (dairy-free, egg-free)
- Yeast-Free
- Oil-Free
- Low-Fat
- Healthy
- Soft on the inside and crispy on the outside
- Easy to make
How To Serve:
You can serve the gluten-free bread with stews, soups and all kinds of comfort meals. Check out some of my vegan and gluten-free recipes:
- Easy Lentil Stew
- Vegan Corn Chowder
- White Bean Soup
- Chickpea Curry
- The Best Lentil Soup
- Sweet Potato Curry
- Red Lentil Dahl
- Vegetable Curry With Coconut
- 1-Pot Lentil Dal
- Vegan Tortilla Soup
Should you give this gluten-free bread recipe a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
Gluten-Free Vegan Bread Recipe
Ingredients
Dry ingredients:
- 100 g buckwheat flour (*see notes)
- 100 g white rice flour
- 100 g chickpea flour
- 40 g tapioca flour/starch (*see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4-1 tsp sea salt
- 50 g pumpkin seeds or sunflower seeds (optional)
Psyllium mixture:
- 450 ml water
- 3 tbsp (30 g) psyllium husk powder (*see notes)
Instructions
- Check the video above in the blog post 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
- 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.
- Please note that buckwheat flour is a must in this recipe! I tried making the bread with a different flour and the result was not as good. You can use whole-grain buckwheat flour or regular, both is fine.
- Rice flour works great in this bread recipe, but feel free to experiment with lentil flour, teff flour, sorghum flour, or quinoa flour.
- You can use arrowroot flour instead of tapioca flour/starch. Cornstarch or potato starch will most likely work as well.
- Chickpea flour is the same as garbanzo bean flour. It adds plant-based protein and I love adding it to bread.
- Please don't compare this bread with wheat bread which contains gluten and yeast or a gluten-free bread which was made with eggs and yeast. It's hard to make a gluten-free, yeast-free, vegan bread but this is the best recipe I have tried so far and it turns out amazing every time! Depending on the flour mixture, the bread might end up more fluffy or dense.
Equipment
If you are using Pinterest, feel free to pin the following photo:
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. 🙂
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. 🙂
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. 🙂
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. 🙂
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. 🙂
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! 🙂
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. 🙂
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.
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. 🙂
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. 🙂
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!
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. 🙂
This is the best vegan, gluten free bread ever! There is a great bakery in Los Angeles that makes Gluten Free Vegan bread and every time my daughter travels there for business she buys three loaves and we freeze them. Now I can make a loaf that tastes as good and toasts beautifully. Thank you!
Wow, such a great compliment! I am very glad you love the recipe. Thanks so much for your amazing feedback, Vanessa. 🙂
How could I add millet to the bread ? Would the liquid be adjusted or flour eliminated ? Years ago a friend made the most delicious millet bread. I have missed it.
Can I subscribe to your email list ?
Hi Nina, you can use millet flour instead of rice flour. I wouldn’t adjust the other ingredients. And of course, you can subscribe to my email list. Just click on the green bar at the very top of my page and enter your email address. 🙂
I wish this worked with something other then buckwheat flour. I am highly allergic to it. Can you tell me what happens if you don’t use buckwheat flour? The bread would be for my son to eat…
Maybe I can get his grandma to make it for him. ?
Hello! It will turn out OK without buckwheat flour. I remember I made so many versions and one was without buckwheat flour and the bread wasn’t as fluffy and big but still very delicious. Please try it out without buckwheat flour and report back. I would recommend lentil flour, sorghum flour, quinoa flour or teff flour. Hope this helps! 🙂
I am beyond excited to have found this recipe! I have been searching for gluten-free vegan bread that taste good and is nutritious – lo and behold, here it is! I am happy to say I won’t be buying bread from the store ever again, not with how easy and delicious this bread turned out.
I made minor substitutions with this recipe but followed the same plan. I used brown rice flour with no texture changes. I also used arrowroot flour in place of tapioca flour with identical results. I might experiment with lentil flour in place of rice flour to add more protein, but I like the texture the rice flour adds.
That’s absolutely amazing, Monika! I am so happy you love the recipe as much as I do! Thanks for your thorough feedback, I am sure it’s helpful for other readers. 🙂
I made this bread twice in 3 days, and I can assure you this is the best bread I have ever baked since going gluten and dairy free.
I love the fact that it doesn’t require 10 eggs or 500g nut butter or any ridiculous amount of ingredients other recipes require.
I stopped baking bread when we went egg free because no recipe had hit the spot,This one does!
My husband, my daughter and I love it. My husband even said it was my best recipe trial of the year (I cook all the time so that goes to tell) and that we could easily serve this to his father when he comes to see us (man who can’t live without his gluten-y bread).
Thank you from all of us.
Love from France,
Wow, that’s awesome, Olivia! I am super happy that you and your husband love the recipe so much. I hope your father-in-law will enjoy it as well.
Much love, Ela
Hi Ela!
I find it so hard to source bread as I’m also rice intolerant, could you suggest a replacement for the rice flour?
I hope I can get it to turn out like yours it looks amazing!
Hi Stacey, I mentioned a couple of options in the blog post, also it’s very interesting to read through all the comments. Many people had success with teff flour and different other flours. 🙂
Hi Ela,
Thanks for the recipe. I made the bread but it turned out a bit dense, similar to your 2nd picture with chocolate spread. I used all the ingredients in the recipe, except for the white rice flour I used brown but the same quantity. Could that be the problem? Thanks 🙂
Hi Maria! It might be the brown rice flour but I cannot say for sure. Did you knead it long enough and baked it for 55-60 minutes? 🙂
I didn’t knead it for too long to be honest. I might try to knead a bit longer next time 🙂
Thanks for getting back to me, Maria! 🙂
Hi Ela, I baked the bread again and it turned out perfect. Fantastic recipe. Thank you so much.
Great news, Maria! I am so glad it turned out fantastic now. Thanks for your wonderful feedback. 🙂
This bread is life changing! GF bread is hard to find let alone make but this recipe definitely did not disappoint. I love the simplicity of its ingredients to!!
Thanks so much for your great feedback, Melissa! I am so glad to hear that you think the bread is life-changing! 🙂
I tried this recipe today and like all your recipes you can tell it’s a tested, successful one, but this this went beyond my expectations! I love the nutty flavour and crusty texture which is something I miss in store bought gluten free bread. I’m definitely making this again!
Thank you, Eva! I am so happy you love this gluten-free bread and that you are going to make it again. 🙂
I tried this recipe immediately after I saw it posted on instagram! Perfect bread, and perfect balance of the ingredients. I had already tried before to prepare baked goods using psyllium husk, but never had such a great result! Looks like a bakery bread!! Super thanks!!
Thanks so much for your awesome feedback, Lia! I am so glad you like the recipe. 🙂
Can we substitute the Chickpea flour with any other flour?
Yes, I think that should work! Please report back if you give it a try. 🙂
Can you substitute the psyllium for actual yeast?
That would be a completely different recipe and you would need to adjust all ingredients. Since I didn’t try it with success, I don’t recommend it.
I assume the psyllium replaces the gluten. The baking soda and baking powder replaces the yeast.
Amazing recipe! It is very easy to make. I used brown rice instead of white rice and it turned out delicious, soft on the inside, crispy on the outside. No longer than 24 hours and the bread is gone, I have to cook some more. Thank you, Ela!
You are very welcome, Ada! I am happy you loved the bread. Thanks for your amazing feedback! 🙂
Wonderful recipe!!! I have just made it and it is delicious!!! Thank you dear!
I have one question though: how many servings in bread (I kept the same ingredients and it’s quantities). Is one serving is one slice? ? thank you
Hey Mila! I am so glad you liked the bread! Yes, one serving is one slice (when you cut the bread into 12 slices). Hope this helps. 🙂
There’s nothing I love more than Freshly baked bread! Such an amazing recipe Ela!
You are so right, Jess! Freshly baked bread is heavenly. 🙂
It is easy to make and so delicious!
Thx Ela ☺️
I am so glad you liked the recipe, Marijana! Thanks so much for your great feedback. 🙂
What would you suggest as a substitute for chickpea flour? I cannot eat any kind if legumes. Thank you!
I would suggest teff flour, sorghum flour, quinoa flour or maybe even cornflour. Let me know if you give it a try. 🙂
I just made the bread and substituted as follows:
-brown rice flour for white rice flour
-quinoa flour for chickpea flour
-arrowroot flour for tapioca flour
And…. the bread tastes amazing! It is slightly denser than the original recipe, but delicious! I am going to share this recipe with all of my friends. Thank you!
Sounds great! Thanks for your comment, Eireann. I am sure it’s helpful for other readers. 🙂
Made this as soon as it posted as I had everything the ingredient list called for…I did however have only brown rice flour instead of white so mine was slightly darker in color. This bread was so easy to make and turned out so good! Nice consistency and that awesome crunchy crust that makes bread so fun to eat. I ate mine right out of the oven w vegan butter. ? Will make again for the holidays as it easily lends itself to flavor tweaks, like adding some raisins or spices! Double it up if you want to make a loaf for sharing! Also, I usually don’t like garbanzo flour bc it has a certain taste but it isn’t pronounced with this mix and I was really thrilled with the result! Danke Ela!
That’s wonderful, Dorothy! I saw your remake on Instagram and loved it. The bread looks amazing and delicious. Thanks so much for your incredible feedback! 🙂
Thank you again for another awesome recipe. I just made 4 loaves because it was so easy and they will do well in the freezer! I added garlic chopped and chives to one loaf and cranberries to another the other 2 with seeds. They came out great. I had to try them before freezing them. I can’t wait to make cinnamon raison next. The recipe was super easy. I love that i could use the kitchen aide. Perfect for GF, vegan, egg and yeast free diet…..awesome…and cheaper to make then buy an equivalent for $4.99 a small loaf.
Hi Laura, I am so glad the bread loaves came out amazing. A cinnamon raisin loaf sounds incredible! Thanks for your great feedback. 🙂
Thank you! Thank you! Thank you! I can’t wait to try this.
You are very welcome, Henrietta. I hope you will like the bread. 🙂
Can this be made in a bread machine that has a gluten free setting the same way
Good question, Marissa. I don’t have a bread machine, so I don’t know if it would work. But theoretically, it should work. 🙂
So excited for this! I must try! 🙂
Great! I hope you will like the bread as much as I do, Diana. 🙂
I will try to bake it tomorrow 🙂 did i understand right that i should use not green buckwheat flour? Just buckwheat flour? Thank you Ela for recepies. I like them very much!
Hello Sofia, You can use any buckwheat flour (whole-grain or regular). Hope this helps. 🙂
Dear Ela,
I just discovered your food blog and I love it! I have food allergies to wheat and dairy. I am vegan as well. Your recipes are sublime. Easy and so delicious. I have made your lasagna for my mom and sisters and it was amazing. Thank you so much for your blog. I look very forward to each new recipe you post. I have a question about your gluten free vegan bread. I bought all ingredients and ready to go but wondered if you could convert the ingredients to US from metric? I love the ease of switching option like you have for your awesome chocolate muffins! Thanks again for all you do!
Cherri Blair- Drayton
Hoosier STAR Chair
Hoosierstar.com ⭐️
Hello! 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! 🙂
Thank you Ela. It is very helpful and I will definitely buy a kitchen scale.
Awesome! 🙂