This is my favorite homemade gluten-free vegan bread recipe which is egg-free, yeast-free, and nutritious! It's actually healthy since it contains psyllium husk powder. The bread furthermore doesn't need to rise like bread made with yeast. It's crispy on the outside and soft on the inside!
Check the video above in the blog post to see how I made this delicious bread. Please check the recipe notes below for US cup measurements.
In a bowl combine 450 ml water with 3 tbsp psyllium husk powder and quickly stir with a whisk. It will gel instantly and get thick (see picture above in the blog post). Set aside for about 20-30 minutes.
Meanwhile, measure/weigh all dry ingredients and add them to a bowl. Preheat oven to 350 °F (ca. 177 °C).
Add the psyllium gel to the bowl and mix all ingredients with a hand mixer (use the dough hooks) or a Kitchen Aid. You can also knead the dough with your hands. It will take about 5-10 minutes until the dough comes 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 little tapioca flour).
Bake for 55-60 minutes. It will rise nicely in the oven (see the before and after picture above in the blog post), however, please don't expect it to rise like wheat bread which was made with yeast.
Let the bread cool completely, then slice and enjoy. The bread freezes well!
If you want to use US cups, try this:
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 using a kitchen scale though.
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.
Please note that buckwheat flour is a must in this recipe! I tried making the bread with a different flour and the result was not as good. You can use whole-grain buckwheat flour or regular, both is fine.
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.
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.
Gluten-Free Vegan Bread Recipe
Amount Per Serving
Calories 110Calories from Fat 8
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.