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
Ingredients
Dry ingredients:
- 100 g (3/4 heaped cup) buckwheat flour (see notes)
- 100 g (2/3 cup) white rice flour
- 100 g (1 cup) chickpea flour
- 40 g (5 Tbsp) tapioca flour/starch (see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4-1 tsp sea salt
- 50 g (3/8 cup) pumpkin seeds (see notes)
Psyllium mixture:
- 450 ml (1.8 cup) 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:
Do you use a convection oven or bottom heated? Also just curious about your elevation. I live at a very high elevation so I know breads and raising baked goods tend to act a little different.
thanks!
I live at sea level and use a bottom heated oven. 🙂
Hi Ela,I got your wonderful recipe this morning and I tried it out already this afternoon😀 The result was excellent even I used different kinds of gluten free flours..I have to say that your recipe is priceless!! I wish you good health and many blessings!!
Love Julia
Thanks so much for your kind comment, Julia. I am glad you like the bread recipe! 🙂
I had a baking morning today and made the bread as per the recipe except I substituted the rice flour with Teff flour. I then put it in a small bread tin and steam baked it in my Ninja Foodi oven on steam bread bake setting at 175c. It only took about 40 mins altogether and has turned out really well. It’ has risen and tastes delicious.. At last I’ve found a really good substitute for wheat and yeast bread. Thanks so much.
PS even my husband enjoyed it, I’ll have to hide it!! Can you tell me the best way to store it, I shall be freezing half of it.
Thanks
Yay, that’s awesome, Linda! I store it covered in the fridge for up to 5 days (but I live in the tropics, so it’s hot and humid here). 🙂
Thanks for sharing this recipe! I used brown rice flour and although the bread was dense, it turned out delicious, Reminds me of Rye bread without the rye taste.
Happy to hear it turned out delicious. 🙂
Hi Ela,
I have baked this bread four times and each time the inside comes out a little gummy but edible. I usually just toast each slice and jelly it. I’m baking at 390 for one hour in NW Montana.. I don’t know if the elevation has anything to do with it. Any suggestions?
Hi Samantha, it might be the elevation, but I am really not sure.
Thank you so much for this recipe, I made the first with the buckwheat flour and felt I needed to add a bit of sugar the next time which I did and it toned down the buckwheat a bit. The last time I made with sorghum flour looking for a bit less earthy taste and also think I was having some reactions to the buckwheat flour. I also added silan this time instead of sugar. Love being able to toast something for breakfast and having with jam and butter. Being gluten free and allergic to corn I have had such a hard time finding a bread to make since xantham gum is out for me. This is really great! Thank you!
You are very welcome, Deedee. I am glad the recipe is helpful. 🙂
Sorry about the typos!
Beautiful bread! Has unusual smell so I add a heaped tablespoon of cinnamon. The smell be the chickpea flour. Been making it for over a year now. Love it. The biught gluten free bread is not nice and is full of chemicals.
Thanks for sharing the recipe.
Lorraine
Hi Lorraine, I am glad you like the recipe! 🙂
Thanks 😊
Delicious!! I love dense breads and this is perfect!
I had no psyllium so used ground flax instead and 6 tablespoons instead of 3 with the same amount of water. The oat flour instead of chic pea and the rest the same! It’s so hard to find yummy gluten free breads with no yeast!!
Hi Rae, I am so glad it still turned out delicious, even with ground flaxseeds. 🙂
Made this for my coeliac husband and it turned out perfectly ! Thank you so much for a great recipe.
Only problem is he keeps eating it!! Going to have to make a double batch next time and freeze some.:)
Love your comment, Anne! Glad you both like the bread. 🙂
Thank God for you and this recipe! You’re a lifesaver! The bread turned out amazing. Taste and texture are phenomenal. I can finally make my own gluten free at home.
You are so welcome! I am glad you love it. 🙂
This is by far the best gluten free yeast free bread I have made. I even substituted flours because I did not have Rice or Buckwheat. I used Sorghum, oat and garbanzo/fava flour. Everything else the same. It rose beautifully in the oven and came out with a nice crust and chewy on the inside. Lovely. – Thank you
Teresa
I am so glad you like it, Teresa! 🙂
Hi there,
I was looking at the post and saw that you said to pre-heat the oven to 350 F or 177 C in the post, but the recipe says to use 390 F or 200 C. I was wondering which temp you use. Thanks.
Hey, my original recipe was 350 F or 177 C, however, after tons of testing and many valuable comments, I noticed that 390 F or 200 C works slightly better. I will update the info in the post soon, thanks for letting me know. 🙂
If I want to add and use yeast yeast then when to add and how much to add?
Also instead of this shape boule can we make normal sandwich bread slices?
Hi Ava, I never made this bread with yeast, so I cannot tell you how it would turn out. Yes, you can use a regular loaf pan, that’s no problem. 🙂
I added a 7g sachet of easy bake yeast and let it price for about 45 mins. The loaf rose really well and did not sink. It was perfect. Yea
Thanks for sharing, Jo! 🙂
Hi,
Can’t wait to try out this bread recipe.. So simple yet looks delicious..!
Quick question – can I substitute white rice flour with brown rice flour? Will the bread turn out to be the same or do I need to modify anything if using brown rice flour?
Thanks! 🙂
Hi Cho, I think brown rice flour should work, too. It might turn out a little denser, though. 🙂
Thanks Ela. I’ll try it and let you know how it turns out 🙂
I must say this is the best bread I have made. Most of my gluten free vegan breads turn out
“cake” like. I found the most important part of this recipe was to weigh your flours. I was about to put in 3/4 cup and decided to use the scale. It was way off from how many grams I needed. Thanks for this awesome bread recipe!!
You are so welcome, Cindy! I am glad you like it. I always recommend using metric measurements, especially in gluten-free, vegan baking. 🙂
I really like the look of this bread. At the moment I only have a Ninja 14 in 1 cooker that does have a bred setting so I wondered if you or any of your followers have made this in the Foodi? I’m going to try anyway but thought I’d ask first to save having a disaster!
Thanks
Hi Linda, I can’t remember reading such a comment. Please report back if it worked. 🙂
Lovely, lovely, lovely! Thank you so much. What a blessing to find this recipe.
Hi Janelle, I am so glad you like it! 🙂
Thank you from the bottom of my heart! I have searched for a recipe gluten and egg free and now I’ve found it. This bread is wonderful. I did not have any of the suggested flours except for tapioca. So I used plantain, sweet potato, coconut and cassava. It’s wonderful. I’ll get some other flours for the next loaf. But I do agree the key component is using psyllium husk powder. This will change all my eating habits. You are a godsend! ♥️
That’s so good to hear, Diane. I am glad it turned out with the flours you used. Thanks for your helpful feedback. 🙂
Thanks Ela will certainly give it a try
Great, enjoy it! 🙂
Hi there, I made this today with all the exact ingredients but for the tapioca flour I used potato starch . The bread is yummy but my question is – it was far to wet so I kept adding the 3 different flours till it ends a proper dough . It has turned out rather dense . I used electric scales . Any suggestions for next time . Tastes great though . Thanks. Ellie
Hi Ellie, did you use psyllium husk powder or whole psyllium husk? If using whole, then that would have been the reason why it was too wet. If you used powder, then I am not sure why this happend.
I have made this bread 3 times already changed rice fir sorghum and chickpea for oat flour turns out beautifully every time this is my go to bread now thanks so much enjoy your recipes keep them coming
You are so welcome, Suzette. Thanks for your helpful feedback. 🙂