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!
Watch the video to see how I made this delicious bread. Please check the recipe notes below for US cup measurements.
In a bowl combine the water with the psyllium husk powder and quickly stir with a whisk. It will gel instantly and get thick (see the 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 the 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!
Video Of The Recipe
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.
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.
"Talianah" commented that she used 2 tbsp less water but added 2 tbsp apple cider vinegar and the bread came out wonderful and smelled fine."Elke" commented on my German site that she added the psyllium husk powder directly to the flour mixture and the bread also turned out fantastic and smelled nice.
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.
Gluten-Free Bread Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.