Hi beautiful friends!
I never thought it was possible to make a vegan gluten-free bread at home that actually tastes like it’s fresh from a bakery. After doing a lot of research and some recipe testing with different flours, I think we have found a winner. This recipe is inspired by Ela Vegan’s vegan gluten-free bread recipe – she uses buckwheat as a main ingredient, but I wasn’t a fan of the buckwheat flavor.
HOMEMADE VEGAN GLUTEN-FREE BREAD
If you’re a bread lover like me, I am sure you’ve thought about making a homemade bread but haven’t known how. I am so impressed that this recipe doesn’t have any yeast and doesn’t require a bread machine – this is the best part.
You don’t have to wait for this bread to rise at all. You simply make it, pop it in the oven, and an hour later you have a delicious, fresh bread that you’d find at some fancy bakery in LA. It’s so much cheaper to make your own bread at home and so much more satisfying, am I right?!
What ingredients will I need?
- Chickpea flour: made from chickpeas, this is affordable, packed with protein, fiber and vitamins
- Brown rice flour: easy to find, affordable, great whole grain flour alternative
- Quinoa flour: complete protein, easy to digest
- Tapioca flour
- Psyllium husk: high in fiber, great for the gut, allows bread to rise and acts as the magical ingredient
- Salt: adds flavor, duh!
- Baking soda
- Baking powder
- Everything seasoning: I use the everything but the bagel seasoning from trader joe’s.
Why is psyllium husk so important in this recipe?
Psyllium husk powder is high in fiber, and works amazingly in gluten-free baked goods. It’s the magical ingredient in this recipe for homemade vegan gluten-free bread.
It works by giving the bread moisture so it doesn’t get crumbly, it allows the bread to rise, and gives baked goods a bread like texture so that’s why it works perfectly in this! Can I substitute the psyllium husk with anything? Unfortunately, no. You need it in this recipe. Order it on Amazon, get it at Whole Foods, Trader Joe’s or your local health food store!
The benefits of psyllium husk powder includes: diabetes management, lowering cholesterol, balances blood sugar, aids in digestion, relieves constipation and is anti-inflammatory.
What does this v/gf bread taste like?
Crispy on the outside and soft on the inside. It has a mild flavor but the everything seasoning gives it that delicious, bagel-like, onion + garlic flavor that is so beyond delish. It’s denser than regular bread but it’s not offensive. My gluten loving fiance tried it and fell in love with it. Toast up a piece, throw on some vegan butter and omg…it’s heaven.
This would make a delicious avocado toast or it would be great for a veggie sandwich. It’s very filling, I find I am full after 1 piece! You can also omit the everything seasoning if you want to make it more neutral – that way it would be great with something like peanut butter + jelly.
This homemade vegan gluten-free bread is:
100% plant-based vegan
One important tip:
Make sure the bread cools completely before cutting into it because it will continue to cook and set as it sits. I know it’s tempting but trust me on this one. It will cool in 30-60 minutes. Store in an air-tight container, in the fridge or pre-slice then keep for a while in the freezer.
What can I pair with this bread?
…and if you make this recipe, please rate and comment down below at the bottom of your page with your honest thoughts. Your feedback means a lot to me here at HealthyGirl Kitchen. If you substituted an ingredient/s, please let me know!
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Homemade Vegan Gluten-Free Bread (no bread machine needed)
- 3/4 cup brown rice flour
- 3/4 cup quinoa flour
- 1 cup chickpea flour
- 5 tbsp tapioca or arrowroot flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 2-3 tbsp everything seasoning
- 3 tbsp psyllium husk
- 2 cups water
- Preheat oven to 350 degrees F. Prep 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 tbsp chickpea flour. If it feels too dry, add 1-2 tablespoons 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.
- This bread freezes well
- Keep in a container or sealed bag on the counter or the fridge.
- Substitute flours at your own risk - this bread is very finicky as it's both vegan and gluten-free. Changes the flours will change the recipe significantly.
- You can't substitute the psyllium husk.
In good health,