Gluten-Free Bread Recipe (Vegan, Yeast-Free) - Elavegan (2024)

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4.96 from 271 votes

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!

Gluten-Free Bread Recipe (Vegan, Yeast-Free) - Elavegan (1)

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…

Gluten-Free Bread Recipe (Vegan, Yeast-Free) - Elavegan (2)

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!

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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!

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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.

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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.

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Step 4: Shape the dough and bake the bread in the oven for about 55-60 minutes. That’s it!

Gluten-Free Bread Recipe (Vegan, Yeast-Free) - Elavegan (7)

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).

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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

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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.

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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.

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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

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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! 🙂

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Gluten-Free Bread Recipe

Author: Michaela Vais

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!

4.96 from 271 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Bread

Cuisine German

Servings 12

Calories 110 kcal

Ingredients

Dry ingredients:

Psyllium mixture:

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 ahand/ 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.

"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.

Nutrition Facts

Gluten-Free Bread Recipe

Amount per Serving

Calories

110

% Daily Value*

Fat

0.9

g

1

%

Carbohydrates

18.4

g

6

%

Fiber

3.9

g

16

%

Sugar

1.1

g

1

%

Protein

3.4

g

7

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Equipment

Hand mixer*

Kitchen scale*

Gluten-Free Bread Recipe (Vegan, Yeast-Free) - Elavegan (15) Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!

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Gluten-Free Bread Recipe (Vegan, Yeast-Free) - Elavegan (2024)

FAQs

Why does yeast not work with gluten free flour? ›

Fresh yeast requires two rises, so it is not ideal for gluten free breads, which require only one rise.

What is the trick to making good gluten free bread? ›

Tips and Techniques to make better Gluten Free Bread
  1. Use psyllium husk powder.
  2. Let the dough rest (not exactly the same as a bulk proof)
  3. Mix or knead thoroughly.
  4. Use less yeast.
  5. Bake in a tin with tall sides.
  6. Bake for longer, often at a lower temperature.
  7. Create steam in the oven.
  8. Use the tangzhong or scalded flour method.

Which gluten free flour works best with yeast? ›

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

Does gluten free bread need more yeast? ›

Again, make sure it is gluten free. Many recipes simply call for double the amount of yeast to lighten up the dough. This is a matter of taste, since the baked goods will have a very strong yeast flavour.

What is the biggest challenge of making gluten free bread? ›

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

Why do you put vinegar in gluten free bread? ›

The addition of vinegar and sour cream helps the dough to be a bit more flexible when rolling out and also to brown slightly more easily when baked in the oven. Rice wine vinegar doesn't have a strong taste so it is useful for this dough, but it can be replaced with other acids.

What is the best gluten-free flour for bread? ›

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

Is it cheaper to make your own gluten-free bread or buy it? ›

Luckily, gluten-free bread is much tastier and cheaper if you make it at home. You can bake gluten-free bread in an oven, but if you regularly bake gluten-free bread, I highly recommend investing in a bread maker.

Is Dave's Killer bread gluten-free? ›

A: We do not currently make any gluten-free products. It's really hard to get a gluten-free bread to match our high standards for killer taste and texture (we're trying!).

What does cream of tartar do in gluten-free bread? ›

A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.

Does Bob's Red Mill gluten-free flour work with yeast? ›

It works well in recipes that call for baking powder or yeast, making it a versatile product you'll reach for time and time again. At Bob's Red Mill, we're proud of our wide range of gluten free products.

What is the secret of baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Why is my homemade gluten free bread so dense? ›

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.

Is Ezekiel bread gluten-free? ›

Gluten Content

Although Ezekiel bread is technically flourless, it is not a gluten-free product. Those with celiac disease or gluten intolerance shouldn't eat it. There are other flourless breads that do not contain gluten.

Is King Arthur gluten free flour good for yeast baking? ›

Our Gluten-Free All-Purpose Flour will work in any recipe that calls for gluten-free flour and an added stabilizer (e.g. xanthan gum), even yeasted breads.

Does gluten free flour work well with yeast? ›

Our Gluten-Free All-Purpose Flour will work in any recipe that calls for gluten-free flour and an added stabilizer (e.g. xanthan gum), even yeasted breads. Bottom line: When following a recipe that calls for yeast and an added stabilizer, choose Gluten-Free All-Purpose Flour to make high-rising, tender final products.

Can you use regular yeast with gluten free flour? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

How do you make gluten free flour rise with yeast? ›

use very warm (but not hot) water (yeast likes warmth) add additional 2 TBS of water (the extra water is for more moisture--too much will make the dough fall) whisk the liquids together. add a small amount of sugar (Stevia, maple syrup, honey, or coconut sugar) to the liquid (extra food for the yeast)

Can you use instant yeast with gluten free flour? ›

The best type of yeast to use when making Gluten Free bread is the kind we use at Mom's Place—it comes in little pre-measured packets—it's Instant or Rapid Rise Yeast.

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