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:
A perfect gluten-free, yeast-free bread. I didn’t think it was possible!
Thanks for leaving a great feedback. 🙂
We love this breab so much!! Fantastic chew and texture!!
Was wondering how long the bake time should be increased for doubling?
Thanks so much!!
Hey, I am glad you love the bread. I would recommend shaping the bread into two loaves if you double the recipe, then you can keep the same bake time.
Ela, I’m a novice baker. May we just use bob’s red mill gluten free four instead? So 340g with the rest of the recipe as stated? I’ll like to try next week before Thanksgiving. Thank you
Hey, I am not sure, as I never tried it. It might work fine, though. Please report back if you try it.
Yes it works that’s what I use 300g of bobs red mill and 40g of tapioca starch.
I have problems finding chickpea flour that isn’t rancid. Rancid chickpea flour could explain funny taste and smell. Is the chickpea flour responsible for the structure of the bread? Or does it have a different role? Substituting seems tricky, since chickpea flour is quite unique in how much water it absorbs? What do you recommend?
Also, have you tried just taking raw buckwheat groats (correct weight), and then soaking and blending them? It is cheaper than the flour and easier to find, but I wonder if it would work here. Of course I would adjust my liquids to account for the amount of water that the raw buckwheat has absorbed after draining. Thanks!
Thanks for the wonderful recipe. I used oat flour instead of buckwheat, and brown rice flour instead of white. Easiest bread I’ve ever made and I am really impressed how well it turned out. :))
Great healthy and easy recipe! I’m waiting for some ingredients to try it and I appreciate your detailed instructions, photos, and video. As a vegan, I’d like to add ground flaxseed to provide more omega-3. So, can the chickpea flour be substituted with ground flaxseed? Thanks!
Hi Leo, you can add ground flaxseed in addition. I wouldn’t leave out the chickpea flour.
Thanks Ela! I’ve made the Savory vegetable muffins and they were fantastic. With my limited culinary skills and time I’m always looking for easy and healthy recipes and yours are the best that I’ve come across. (I’ve noted many recipes that I’d like to make when there’s time.)
BTW, do you have an easy vegan bread recipe that includes ground flaxseed? I’ve been making a yeast bread with sprouted spelt flour and large amounts of ground flaxseed that I thought is very healthy. But getting away from gluten and yeast sounds even better.
So happy to hear that, Leo. Yes, I have a flaxseed bread recipe that is gluten-free, yeast-free, and keto. 🙂
Hi Ela, I love this bread so much, thank you for the recipe. I am a bread lover and had to go the gluten free route for 3 months, after making this bread I don’t think I will go back. I do use brown rice flour and it has a lovely dense texture.
Thanks so much for your great feedback, Anna. 🙂
I have a question about the psyllium husk. It says 30 grams but that is much more than 3 tablespoons. I think my scale is correct because I checked it out with other items. that I knew the weight of.
Are you sure you have psyllium husk powder and not whole psyllium? That’s a common mistake. Please always use metric measurements as mentioned in the recipe.
I tried this today and it was delicious. I subbed buckwheat for sorghum and it turned out perfect! One question I had was on the oven setting is it best to have fan or normal? I did it with normal but if I make again just want to make sure it’s on the correct setting. Thanks so much for this recipe xx
Hey, I am so glad it came out great with sorghum flour. I found out that both will work, however, I had better results with the fan. 🙂
Have you ever tried making this with yeast?
No, I haven’t.
hi does the buckwheat flavour really take over this bread as im not a massive fan of the buckwheat taste? if it does what other flour performs the same that i can use as a substitute?
No it doesn’t. You can try many other flours, though, e.g. sorghum, quinoa, etc.
This was a delicious and easy to make bread. The crust was crunch, the bread soft. Awesome recipe. I look forward to making many more of your recipes
That makes me so happy! Thank you for letting me know, Jan. 🙂
Hi! Just to clarify – is it 30 g or 3 tbs of psyllium husk? Because those don’t seem to be the same quantities when I measure them out. Thanks!
Please use 30 grams. Using my metric measurements will always yield the best result.
PS: I tested several brands of psyllium husk powder (NOT whole psyllium) and almost all of them show the same result (1 Tbsp = 10 grams). I use US measuring spoons.
Yes, I realized afterwards that I think the problem was I was using the whole psyllium, not the powder! That must be the difference. Thanks! The first attempt wasn’t terrible, tbh, but will use the powder and fix a few other mistakes I made and it should work better! 🙂
Thanks for clarifying. Enjoy the bread. 🙂
Hi again! So I tried again and I used psyllium powder (not the husk). I also used Buckwheat flour (not Sorghum as I did the first time). I baked it for 60 minutes (no fan, don’t have one) and it came out gummy, like someone else commented here. I followed the recipe exactly, I’m wondering if I just might need to bake it longer (maybe my oven is off?) I really want this to work, so any advice would be appreciated, thanks 🙂
HI Natalie, I haven’t made the bread yet but I would increase the temperature an extra 20 degree C if you don’t have fan forced as that is the difference in cooking between conventional and fan forced 👌🏻
I see you call for white rice flour. I always use brown rice flour. Do,you think that would work just as well in this recipe?
It will be denser with brown rice flour.
Thank you so much for this recipe. I used millet flour instead of the chickpea flour and it did turn out.
You are very welcome, Dana. So glad it turned out fine with millet flour.
Can this recipe be made in a bread machine on the gluten free setting?
Some readers tried it with success. I have no bread machine, so can’t help you with this. 🙂
Hi!
I love your blog! I want to try this bread. I used to bake sourdough in my Dutch oven and I was wondering if I cook this bread in it, will it work? And how long? I’d love to get a big rise and nice crust!
Hi Veronica, unfortunately I don’t know, as I don’t have a Dutch oven. Please report back if you give it a try. 🙂
Can this dough be frozen and thawed for later use?
Hey, I never tried to freeze the dough.
WOW! This was fantastic. So easy without fussing with yeast and rising the dough. Very simple and loved the addition of pumpkin seeds. I did substitute the buckwheat flour for sorghum flour and it was wonderful. My husband loved it; he had four pieces tonight with dinner. Your recipes are delicious, thank you for sharing them.
Hi Danielle, I am so glad you and your husband like the bread! Thanks for your great feedback. 🙂
I just made this vegan bread. It turned out fabulous. Tastes great toasted with oat butter. Ate a second slice with peanut butter! Gluten doesn’t upset my stomach, but I always feel so bloated after eating it. Other GF recipes with almond & coconut flour are just so tasteless (even with added bluberries or cacao nibs) . I will be making a loaf of this recipe weekly now!! Thank you for sharing this one.
So happy you like the bread. Thanks for your great feedback. 🙂
I’m wondering if I can replace the rice flour with rye or coconut flour. Thank you!
Hi! Rye flour should work, but please do not use coconut flour.