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 (optional - 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:
Hi Ela!
I’ve been making this bread for moths now. I was looking for an easy GF bread recipe without, I found yours and never stopped making it or looked for other recipes.
Yesterday I ran out of rice flour and thought; imma try it with oat flour and we’ll see how it turns out. Turns out perfectly fine! It’s a bit darker and maybe a bit less crunchy on the outside. I do prefer it with rice flour idk why, because the difference is barely noticeable haha.
Anyway, just wanted to let you know and others that it’s possible with oat flour too (:
Side note: I did not used pumpkin seeds.
xx Olivia
Hi Olivia, I am so glad you like it! Yes, a few readers tried oat flour with success. This recipe works with different flours (teff, quinoa), too.
Thanks for your helpful feedback. 🙂
could you clarify the recipe. It says each flour is 100g, but then the cups are different amounts. Which is the accurate amounts? thanks!
Both are correct. Some flours are lighter than others, so cup measurements differ. Always use metric measurements for exact results.
I made this bread a few days ago and was sooo pleased with the results.
I used homemade brown rice flour, instead of white and arrowroot in place of tapioca. All other ingredients, as per the recipe. It was really yummy, nutty, which I love and rose well. Thank you so much! I found a gf bread that I love at last! I’ll definitely spread the word and try some of your other bread recipes.
Sounds awesome, Denise! I am so glad you love it. 🙂
Hi, I am on a special diet where I can only have brown rice. Do you feel it’s cool to substitute brown rice flour for white rice flour? Or would it be better to try quinoa flour instead?
Thanks so much
Susan
Brown rice flour should work, but might make the bread a little more dense.
I started making this loaf two weeks ago, and I have made it every day since. I usually never leave comments, but this loaf is so tasty, so easy and so versatile. My two-year-old loves it smeared in almond butter, I love it toasted with avocado and my partner loves it with peanut butter, toasted. It’s so easy to make! Great recipe. Thanks heaps!
Aww that’s awesome! I am so glad the whole family loves it. 🙂
Just made this bread and it is amazing!! Best I’ve had in years, so happy!!
I am so glad you like it, Pam! Thanks for your great feedback. 🙂
hello Ela 🙂 again. i just was looking at nutrition facts for this bread, and it says total fat 0.9 g for serving of 110 g, i m not sure if it is a mistake, as i calculated, a few times and it comes more fat than that. i have to watch fats because of health issues, and thought may be other ppl have same problems, so just wanted to precise as it might be a mistake. thank u 🙂
Hi Olea, no, that’s not correct. The serving size doesn’t say 110 g, it says 110 calories. The nutrition facts are for one slice if you cut the bread into 12 slices and I probably didn’t calculate the pumpkin seeds, as they are optional (but recommended). 🙂
thank u for explaining, true, my mistake :)..i forgot to say last time, that i also thought pumpkin seeds might have been omitted, so thank u again for clarifying that for me 🙂
No worries at all. Have a great day! 🙂
I made this bread last weekend. It is delicious! I didn’t have buckwheat flour so I substituted half oat flour (I ground my own from gluten free oats) and half chick pea flour. It worked perfectly, and the bread actually rose almost like regular bread, which was a total surprise. I will definitely be making this again. Thank you for the recipe!
Thanks for your helpful feedback. 🙂
hello Ela! finally a bread that i didn’t struggle much to make and came out right 🙂 i just was wondering. do u know if it would work to do this bread in a breadmaker? thank u so much for the recipe, simple and great 😉
Hi Olea, I think a few readers tried that and commented it works. I am glad you like the recipe. 🙂
can i use quinoa flour instead of buckwheat flour?
That should work.
This is my go to and you helped me immensely when I had a wet base to it. Has anyone tried making buns? I want to make in smaller quantities and freeze. I’d like to know how the cooking time changed and if freezing works.
Finally! A great loaf of gf, vegan slicing bread. Perfect consistency and holds up well after slicing. It’s “earthy” tasting but we use buckwheat flour regularly.
So glad you liked it, Caroline! 🙂
I really am enjoying the gf bread.. Thank you. for the recipe. What I wondered was if I could add some yeast to this recipe just for the taste. I am trying gf baking because of a skin condition..
I think that should be fine. Haven’t tried it, though.
I don’t know if this question has been asked before but would I be able to do this in a bred maker? Any feedback from those who have tried? Thank you!
Hands down the BEST vegan & gluten free bread recipe I have ever tried! I can’t thank you enough. The flavor & texture are incredible! The only problem I have is not eating half a loaf in one sitting. ; ) Thank you so much!!!
You are so welcome, Becki! I am so glad you love it. 🙂
Are the pumpkin seeds optional or do they have to be in the bread?
The bread will turn out a little drier without them, so I recommend adding the seeds.
hi, do you think I could use ground linseeds instead of psyllium husk powder?
thanks
The result definitely won’t be the same.
So thankful for this recipe! I now double the ingredients And make one big loaf, for the week. (And get it sliced at the baker’s!!)
But I think it needs more salt, I use 1,5/2ts instemde of 0,75/1.
And don’t like the baking soda flavour So tripled that with baking powder.
Only question: the inside is still a bit wet. Should I use less water or let it bake longer?
So glad you like the recipe! You can try less water or bake it a little longer and to see what works better for you. 🙂
Hola Ela que delicioso pan. Gracias. Tengo una duda, 30 gr de psillium son 6 C ( cucharadas soperas) porque cada una pesa 5 gr aprox.. cual es correcto? 3C o 30 gr?
Gracias abrazos
Hey, you need psyllium husk powder, which is much heavier (1 Tbsp = 10 grams) than whole psyllium. And you need 30 grams, which equals 3 Tbsp. 🙂
Thank you for this recipe! I baked the bread 60 minutes and it’s great!
I am glad you like it! 🙂
Wow I made this bread today and it turned out perfectly! I used buckwheat flour and Bob’s Red Mill ‘Gluten Free All-Purpose Baking Flour’ in place of rice and chickpea flours as I wanted to try something other than rice flour. What a WIN, thank you so much for this awesome recipe Michaela, I’m so happy you were stubborn (lols) and persevered on your quest to create a gluten free bread 😀
Awesome! Thanks for sharing, Heather. I am glad it turned out great with the flour blend. 🙂