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 bread is very good. It is substantial and fulfilling. It is very hearty and satisfying! Thank you for your work on making this a very good gluten free bread!
Thank you so much! I’m really happy you enjoyed the bread. 😊
Absolutely love this recipe. I didn’t use baking soda as I can’t have salt, so when I added the baking powder I poured one tablespoon of vinegar over it to activate. I also added cinnamon and vanilla extract. It was a hit…soft, moist and tasty. Thank you so much for sharing a fabulous, gluten free, easy recipe.
That sounds amazing! So happy it was a hit—thanks for your kind words! 😊✨
hi, is it possible to subsitute all this flours with standard gluten free mix flour?
Yes, some readers tried out the following: “300g of bobs red mill and 40g of tapioca starch”.
Thank you for this recipe. Do you think I can add banana into this recipe?
You’re welcome! Yes, you can definitely add banana to the recipe! It could bring a nice natural sweetness and moisture.
Oh my God! This bread is AMAZING!!!!! Thank you very much for this gorgeous recipe! It has already become my favourite bread recipe! It raise a lot, it’s light, soft inside and crispy outside, what else?!
I experienced the same smell problem that someone else reported. I instantly recognised what caused it, it was the baking soda (at least in my case). So, I just let it down and the bread came out wonderfully good
I used home milled buckwheat flour, home milled oat flour and brown rice flour. No seeds.
The psyllium gel seems to act exactly like the gluten in the regular bread. It’s everything so miraculous! Thank you!!! 🌟
Bravo!
So happy to hear you love the bread! 😍🥖 It sounds like you made a fantastic version with your home-milled flours—so fresh and wholesome! Yes, psyllium husk really is a game-changer for gluten-free baking. Thanks for your wonderful feedback, Claudia! 💛✨
Looks fabulous! I see the nutritional facts posted and assuming it’s per slice, how many slices per loaf is this based on. Thank you for your help
Hi Karen! The nutrition facts are based on 12 slices per loaf. Hope that helps! 😊
Ohmyheavens This bread is unbelievable!!! I bought psyllium powder in bulk ($1. 50) – hoping that it would be psyllium husk powder though it was not labelled as such – and it was perfect! Had the first slices with strawberry jam – and it is delicious! All the fears of dense rubbery bread disappeared – I made it with the pumpkin seeds! Thank you for being such a creative and healthy soul!!!
Hi Sheryl, I’m so thrilled to hear you loved the bread! 😍 Strawberry jam on it sounds absolutely heavenly, and I’m glad the psyllium powder worked perfectly for you! Thank you for your kind words and for giving the recipe a try—you made my day! 💛
This bread was fabulous. It was quick and simple to make andcI am NOT a baker. Highly recommend!!!
I’m so glad to hear you loved the bread! It’s great to know that even without baking experience, it turned out well for you. Thanks for the feedback! 😊
could I use sorghum flour instead of the buckwheat and rice flour? I would use all other ingredients as written in the recipe.
Hi, I think some readers tried sorghum flour with success.
I’ll try it, thanks.
No worries, Natalia, and please report back if you tried it. 🙂
It have been making this bread every week and your lentil bread – they are both delicious but I’m due to start fodmap diet next week so can’t make lentil one and decided to experiment today with buckwheat one and took out chickpea flour ( as I won’t be able to have that on fodmap ) and subbed with half sorghum and half teff flour for same amount It worked great ! Next time I will use all sorghum for the chickpea as teff was maybe a bit strong in taste for this bread
Thanks for your thorough feedback, Jo! 🙂
I tried this recipe two times and had to throw it- it came out hard as a rock…
Hi Dani, are you sure you used all the correct ingredients? This bread recipe is one of my most popular (tens of thousands have tried it), and no one has mentioned it turning out hard as a rock. It sounds like something might have gone off, or perhaps an ingredient was missed—like psyllium?
Which brand did you use, and did you follow the metric measurements? Let me know so we can figure out what happened! 🙂
I really like this bread recipe! I’ve made it twice using American measurements and then the grams. The second time my bread rose higher in the oven, so cool!
I don’t know why, however, my brain is still very dense in the middle and not fluffy looking like the photo. I baked it at 390° for 55 minutes, maybe I need to leave it in longer? I had the dough kneading in the kitchen aid mixer for 5 minutes, maybe it needs longer? Thank you!
Hi Haley, I recommend using a convection oven or an oven with a fan for the best results. Otherwise, the bread may turn out a bit denser.
This is best vegan bread recipe! Thank you so much for your sharing. I used Cassava and almond powder (50/50) instead of Chickpea flour. It worked very well. Warmly from Bali
So glad you liked it, Kantu. Thanks for your comment and greetings to Bali. 🙂
Holy cow! This is the one! At 46 and an avid baker, I was devastated to wake up one day with adult onset allergies including wheat, eggs, dairy, soy, corn. and mold which has its own food avoidance list including yeast and soured dough breads. They decimated my food allowance list, I’d had no known allergies prior. I made a handful of bread recipes before this one but they were all incompatible with my tastes. This one is dynamite! I cried when I had my first slice. I’ve made it three times now. I’ve made a sandwich with it. I smear it with vegan cream cheese and jam. I made garlic toast and ate it with my vegan pizza beans last night. It’s literally perfect. Thank you.
Aww, you are very welcome, Kobie! I’m so glad you like the bread recipe. Thanks so much for your wonderful feedback! 🙂
I made this for a dinner party where one of the guests can’t eat gluten. I made a quick trip to the Bulk Barn to get the various flour types, since we don’t eat gluten free I just wanted enough to make the recipe. The recipe was very easy to follow, the bread rose and looked great. The test…. It also tasted very good. My gluten free guest appreciated the effort (I did confess that I spent more time looking for a recipe than it actually took for me to make it) She has asked for recipe since she said she has given up on making bread after so many failed attempts. I have sent her the link to this recipe and you may have given home made bread back to her!
That’s is so good to hear, Allison! Thanks for letting me know. 🙂
It was very easy to make and I used two tablespoons apple cider vinegar swapped out for two tablespoons of the water. It doesn’t taste great though, kind of revolting on itsown, actually, sadly.
Maybe I just don’t like chickpea flour? I love chickpeas, but it seems like that flour made it taste not great and not be enjoyable to eat?
I’m not sure, but I’m thinking about retrying it sometime with everything the same except for subbing the chickpea flour for oat flour. I know I like the other ingredients as I’ve made breads with them in the past and they were amazing. Thank you anyway for the recipe as it’s probably my individual taste (as it smells perfectly fine).
Outstanding recipe!
This bread turned out so delicious.
I am making a second loaf today.
Thank you / vielen dank
You are most welcome! 🙂
Wow! Okay, I had my doubts, but man, what a gorgeous turn out! This is a game changer! I was skeptical about the no yeast and how the psyllium fiber mixed ahead of time turned to a thick glue, but I went with it. I used all purpose gluten free flour with chickpea flour. I wanted a savory bread so I mixed in garlic powder, onion powder and fresh chopped rosemary. When it started to rise in the oven, I was blown away. This bread is fantastic! It looks like gourmet bread! Next time I will add a bit of sugar (maybe 1/2 teaspoon) to help round out the flavor. I have tried many vegan, gluten free bread recipes and they all sucked. This is. Keeper!! Thank you!!!
Hi Lisa, I am so glad you like the bread recipe. Thanks for your comment and rating. 🙂
This bread is nutritious and awesome. I just made a triple batch, They turned out perfectly. My husband and I are now enjoying a few well toasted slices and are dipping them in your humous which is super good. Ive never cooked my canned chickpeas before but I will now. Thankyou from BC Canada
That is awesome, Kelly! Thanks so much for your great feedback. 🙂
Really pleased with this recipe. I went to the health shop & got everything, only substitute was cornflour instead of cornstarch, I live in UK. I doubled the recipe and made it in my Thermomix. ( I mixed the husk with the water and left in the Thermomix first. ) Came out beautifully soft with a texture like proper granary!
I used loaf tin liners in loaf tins, Lovely proper slices of bread, thank you so much Michaela for this recipe!
PS unfortunately I cannot see where to upload pictures of my bread.
Hi Judi, I am glad it turned out delicious. You could upload a photo on Pinterest or Instagram and tag me with @elavegan #elavegan. 🙂