This Homemade Vegan Gluten-Free Bread actually tastes like it’s fresh from a bakery. You would never guess it’s entirely free from wheat and eggs. Plus, it’s yeast-free so it’s so easy to make–no complicated rise time or anything. I like to top my slices of bread with almond butter and homemade raspberry chia jam, but you can use this bread however you want! It also freezes well so you can make a couple loaves at once and freeze them for months to come. Use this bread to make my Easy Vegan French Toast when you’re done! For another gluten-free bread recipe, check out my Seedy Bread and Sweet Potato Avocado Toast!
Jump to:
Notes on Ingredients
- Tapioca flour: You can also use arrowroot powder or corn starch.
- Baking powder/Baking soda: Be sure your baking powder and baking soda are fresh. If they are old (>1 year), they become less effective and might not give you the rise you need in this bread.
- Everything seasoning: Optional, but adds a delicious flavor. Feel free to omit if you plan to use this bread for sweet purposes.
- Chickpea flour: Also called garbanzo bean flour–it’s the same thing.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Homemade Vegan Gluten-Free Bread?
- Preheat oven to 350 degrees F. Prep a baking sheet with parchment paper. Combine psyllium husk powder and water and whisk immediately. Let it sit for 10 minutes.
- Combine all the dry ingredients (except everything seasoning) in a large bowl if you’re kneading by hand or using a hand mixer.
- Pour the psyllium husk mixture into the dry ingredients. It will take 5-10 minutes for the dough to form.
- Shape the dough into the bread shape you want (I did round). Sprinkle with everything seasoning.
- Bake for 60 minutes. Remove from the oven and let it cool completely before cutting into it.
- Step 1: First, preheat the oven, line a baking sheet with parchment, and mix together psyllium husk with water. Then, combine the dry ingredients.
- Step 2: Then, pour psyllium husk into dry mixture and knead for 5-10 minutes. Shape into a loaf and bake for 60 minutes. Let cool fully before slicing.
Commonly Asked Questions
Yes! I recommend even double toasting your slice to get it extra crispy.
Definitely! This bread freezes beautifully and it’s a great way to ensure the loaf doesn’t go bad. I recommend slicing it beforehand and freezing it for up to 3 months.
I love to serve it with a soup like my Vegan Minestrone Soup, Chickpea Noodle Soup, or Broccoli Cheddar Soup. For a breakfast option, you could pair with Vegan Egg Frittata Muffins.
Save this for later?
We'll email this post to you, so you can come back to it later!
Extra Helpful Tips
- Don’t substitute the psyllium husk powder for anything! It’s essential to making this vegan and gluten-free, yeast-free loaf fluffy and bread-like.
- Make sure the bread cools completely (30-60 minutes) before cutting into it because it will continue to cook and set as it sits.
- Inspired by Ela Vegan’s vegan gluten-free bread recipe.
How to Store
Store bread in an air-tight container in the fridge for up to 1 week or pre-slice then freeze for up to 3 months.
If you tried this Homemade Vegan Gluten-Free Bread or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Homemade Vegan Gluten-Free Bread
Equipment
- 1 oven
- 1 pan
- 1 stand mixer with dough hook optional for kneading
Ingredients
- ¾ cup brown rice flour
- ¾ cup quinoa flour
- 1 cup chickpea flour
- 5 tablespoon tapioca flour or arrowroot
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 2-3 tablespoon everything seasoning
- 3 tablespoon psyllium husk powder
- 2 cups water
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Combine psyllium husk powder and water and whisk immediately. It will thicken up right away. Set aside for 10 minutes.
- Combine all the dry ingredients (except everything seasoning) in a large bowl if you’re kneading by hand or using a hand mixer. I used a kitchen aid mixer with the dough hook. Mix together.
- Pour the psyllium husk mixture into the dry ingredients. It will take 5-10 minutes for the dough to form. If the dough is too sticky/wet, add 1-2 tablespoon chickpea flour. If it feels too dry, add 1-2 tablespoons of water.
- Shape the dough into the bread shape you want (I did round). Sprinkle with everything seasoning.
- Bake for 60 minutes. Remove from the oven and let it cool completely before cutting into it.
Notes
- Don’t substitute the psyllium husk powder for anything! It’s essential to making this vegan and gluten-free, yeast-free loaf fluffy and bread-like.
- Make sure the bread cools completely (30-60 minutes) before cutting into it because it will continue to cook and set as it sits.
- Inspired by Ela Vegan’s vegan gluten-free bread recipe.
Karol says
Hello Danielle 🙂
How many calories and macronutrients have this bread 🙂
Best Regards Karol
Danielle Keith says
Hi! Add up the ingredients on a nutrition calculator then divide by the number of slices you cut.
Karol says
Hello Danielle 🙂 can you please send me a measurement to GRAMS 🙂
we dont use cup in Europe:
Tracy says
Just FYI, I added up the calories of all the ingredients (about 1300), weighed my whole baked loaf (about 2 lbs), and divided by 32 to determine that each ounce is about 40 calories. My natural slices tend to be about 2 ounces/80 calories each but a food scale is helpful since slices vary. Sorry, I did not calculate macros.
Also, I have made this loaf as instructed and it was delicious; but yesterday I made it with buckwheat flour instead of quinoa flour and I like it even more.
Lisa says
Hi,
Can you make into buns for vegan burgers!
Danielle Keith says
Yes you could!!
Malini says
Can we use this bread as part of thanksgiving gf stuffing? Seasonings should be okay as is right? Thanks
Danielle Keith says
Yes!
Abbe says
Hi,
Can you sub quinoa flour with all purpose gf flour?
Danielle Keith says
I haven’t tried that but it should be fine!
Jessica says
Made this for the first time today. Doubled the recipe to make 2 loafs. I substituted oat flour instead of chickpea flour and topped it with onion powder, chia seeds and sesame seeds Instead of the everything seasoning. It turned out perfect! Thank you for sharing this recipe
Iva says
Can the quinoa flour be replaced at all?
Danielle Keith says
You can replace with buckwheat flour. Otherwise, I have not tried other combinations.
5 star says
We love this bread!!! I just changed it up a tiny bit. I ended up putting it in a loaf pan and love it sliced thin and toasted. I leave off the topping so it works with jam for breakfast. I also last weekend got smart and mixed up 4 extra batches of the dry ingredients and put them in mason jars so it’s super easy to put together when we need more. I also just grind up Quinoa for the flour in our coffee/spice grinder.
Ariel Ammerman says
I couldn’t find psyllium husk powder. I attempted the recipe with psyllium husks. It went completely horrible. I could not get the dough to work. It was so tacky.
Could this be due to the use of the whole husk rather than powder?
Ivory says
This recipe is amazing! I have never made it with the quinoa flour, I have always subbed brown or white rice flour and it has turned out beautifully. I see a lot of people asking and so far my experience has been I can sub whatever flour and it is still delicious. I am so grateful for this recipe. I tried 4 different recipes using rice and garbanzo flours and so far this is the only keeper. I have been making it weekly for a few months.
Lou says
Has anyone tried subbing the rice and quinoa flour for almond meal?
Jo Essick says
I’ve been looking everywhere for a gf bread that’s actually nutritious too, and I’m so excited about this one! I bought chickpea flour this morning!!
Barbara Ernst says
A substitute for brown rice flour? Allergic to all rice. Thanks
Danielle Brown says
try oat flour!
Dominique Zivkovich-Brady says
Girl, this is so good. I used buckwheat flour, rice flour, ground sunflower seeds & even a bit of hemp protein. I was even low on arrowroot & it’s come out so good. Thank you!
Kelley says
My dough was so sticky and I kept adding more and more chickpea flour but still sticky. Followed recipe to tee. Only think I did was coffee grinder the psyllium husks bc couldn’t find powder ?? Any thoughts ?
Danielle Brown says
Hm, try ordering the psyllium husks on Amazon next time! How did the bread turn out?
Kristen Watts says
I made this this last week and it was delish! I have a loaf in the oven right now, but this time I subbed 1/2 cup GF all purpose flour + 1/4 cup quinoa flour instead of 3/4 cup quinoa flour (because the flavor is a bit overpowering) we will see how it turns out! Im excited to try this with different flours to find the combination I like best! Thank you for this recipe, it’s a real game changer!
Laura Mika says
Do you need all the different flours? I see in the comments people have tried different combos,. Can I sub all flour with white rice flours?
Taylor From HealthyGirl Kitchen says
I have only tried making it with these flours.
Renee says
Is there anything I could substitute the brown rice flour for? My gluten intolerant son also can’t have rice or oats and I have yet to find a bread recipe!
Taylor From HealthyGirl Kitchen says
I haven’t tried it with this, but possibly Bobs Red Mill 1 to 1 Gluten Free flour.
Helen says
Can I substitute the tapioca/ arrowroot by using potato starch instead please?
Thank you for the recipe, I am itching to give it a go🙂
Naomi says
Is there a good substitute for topioca flour?
Taylor From HealthyGirl Kitchen says
Potato starch
Naomi says
Hi
Looks amazing
I am going to try right now.
Question: do I mix the psyllium powder with warm water or cold water?
Taylor From HealthyGirl Kitchen says
Hi! You can do warm water.
Amelie says
Super easy to made ! And it works, I only put sesame seeds for a more neutral taste, but ended up putting avocado and everything bagel seasoning on it after ahah cause there is a strong taste that I’m not fan of… maybe it’s quinoa… will try to sub with oat flour next time! Thanks for all your amazing recipies! 🙂
Jordan Stacy says
This is the easiest homemade bread recipe. If you’re intimidated by making your own bread, this recipe is yeast-free, no bread maker required, etc. It’s truly so easy and delicious!