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 390 °F (ca. 200 °C) now.
Step 3: Mix it all together: Add the psyllium gel to the big bowl and mix all ingredients with a hand mixer (use the dough hooks). You can also knead the dough with your hands or use a Kitchen Aid. It will take about 5-10 minutes until the dough comes together.
Step 4: Shape the dough and bake the bread in the oven for about 55-60 minutes. That’s it!
Add Seeds Of Choice
I love adding pumpkin seeds but you can also use sunflower seeds, sesame seeds or nuts of choice (e.g. hazelnuts, walnuts, cashews, almonds, etc).
The Ingredients
You can find all the ingredients with measurements below in the recipe card! Please also check the recipe notes below where I list different substitutes.
My favorite flour combo is this:
- Buckwheat flour
- Rice Flour
- Chickpea Flour
- Tapioca Flour
Recipe Notes & Substitutes
- Some readers replaced the buckwheat flour with oat flour or sorghum flour (or a combo) and the bread still turned out amazing.
- Rice flour works great in this bread recipe, but feel free to experiment with lentil flour, teff flour, sorghum flour, or quinoa flour.
- You can use arrowroot flour instead of tapioca flour/starch. Cornstarch or potato starch will most likely work as well.
- Chickpea flour is the same as garbanzo bean flour. It adds plant-based protein and I love adding it to bread. Some readers had success using oat flour instead.
- Psyllium husk powder is the most important ingredient in this recipe and cannot be subbed by any other ingredient. Make sure to use psyllium husk POWDER. If you have psyllium husk (not the powder), you can blend it in a blender or electric spice/coffee grinder until it’s a fine powder.
Can I Freeze Gluten-Free Bread?
You can definitely freeze this gluten-free bread! Slice it and wrap all individual slices in wax paper or parchment paper. Put in zip lock bags and freeze for up to 3 months. Let thaw at room temperature and then toast the bread once you want to serve it.
Other Gluten-Free Bread Recipes
You can serve the bread with stews, soups and all kinds of comfort meals. Make sure to also check out my other vegan and gluten-free bread recipes:
- Gluten-Free Baguette
- Gluten-Free Pita
- Gluten Free Naan
- Gluten Free Buns
- Chocolate Chip Banana Bread
- Pumpkin Bread
- Moist Vegan Cornbread
- Marbled Banana Bread
Should you give this gluten-free German bread recipe a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
Gluten-Free Bread Recipe
Video
Ingredients
Dry ingredients:
- 100 g (¾ heaped cup) buckwheat flour (see notes)
- 100 g (⅔ cup) white rice flour
- 100 g (1 cup) chickpea flour
- 40 g (5 Tbsp) tapioca flour/starch (see notes)
- 1 tsp baking powder
- ½ tsp baking soda
- ¾-1 tsp sea salt
- 50 g (⅜ cup) pumpkin seeds (optional - see notes)
Psyllium mixture:
- 450 ml (1.8 cups) water
- 30 g (3 Tbsp) psyllium husk powder (see notes)
Instructions
- I recommend using the metric measurements for this recipe (grams/ml). In a bowl, combine the water with the psyllium husk powder and whisk well. It will gel instantly and become thick. Set aside for 20-30 minutes.
- Meanwhile, measure/weigh all the dry ingredients and add them to a large bowl. Preheat the oven to 390 °F (200 °C).
- Add the psyllium gel to the bowl and knead the ingredients with a hand/ stand mixer (use a dough hook). You can also knead the dough with your hands. It will take about 5-10 minutes for the dough to come 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 bit of tapioca flour).
- Bake for 50-60 minutes. Let the bread cool completely, then slice and enjoy. The bread freezes well, for up to 3 months!
Notes
Video Of The Recipe
- Psyllium husk powder is the most important ingredient in this recipe and cannot be substituted by any other ingredient. Make sure to use psyllium husk POWDER. If you have whole psyllium husk (not the powder), you can blend it in a blender or electric spice/coffee grinder until it's a fine powder.
- A few people mentioned a weird smell in the bread (I didn't, and most other people didn't either), however, I received a few helpful comments.
- You can use whole-grain buckwheat flour or regular, both are fine. Some people replaced the buckwheat flour with oat flour or sorghum flour (or a combo) and the bread still turned out amazing.
- Rice flour works great in this bread recipe, but feel free to experiment with lentil flour, teff flour, sorghum flour, or quinoa flour.
- You can use arrowroot flour instead of tapioca flour/starch. Cornstarch or potato starch will most likely work as well.
- Chickpea flour is the same as garbanzo bean flour. It adds plant-based protein and I love adding it to bread. Some readers had success using oat flour instead.
- Please don't compare this bread with wheat bread which contains gluten and yeast or a gluten-free bread which was made with eggs and yeast. It's hard to make a gluten-free, yeast-free, vegan bread, but this is the best recipe I have tried so far, and it turns out amazing every time! Depending on the flour mixture, the bread might end up more fluffy or dense.
- Pumpkin seeds: You can use sunflower seeds instead, however, they will turn green due to a chemical reaction with the baking soda/powder. This is perfectly fine and shouldn't concern you.
Nutrition information is an estimate and has been calculated automatically
Equipment
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
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! 🙂