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)
- 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
- 450 ml water
- 3 tbsp (30 g) psyllium husk powder (*see notes)
- 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).
- If the dough appears too wet, sprinkle it with 1-2 tbsp tapioca flour. If it feels too dry, add a little water.
- Shape the dough into a round or rectangular loaf and place it on a baking sheet lined with parchment paper (I sprinkled the paper with a little tapioca flour).
- Bake for 55-60 minutes. It will rise nicely in the oven (see the before and after picture above in the blog post), however, please don't expect it to rise like wheat bread which was made with yeast.
- Let the bread cool completely, then slice and enjoy. The bread freezes well!
Video 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
If you are using Pinterest, feel free to pin the following photo: