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.
In good health,
join the conversation
Hello Danielle 🙂
How many calories and macronutrients have this bread 🙂
Best Regards Karol
Hi! Add up the ingredients on a nutrition calculator then divide by the number of slices you cut.
Hello Danielle 🙂 can you please send me a measurement to GRAMS 🙂
we dont use cup in Europe:
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.
Can you make into buns for vegan burgers!
Yes you could!!
Can we use this bread as part of thanksgiving gf stuffing? Seasonings should be okay as is right? Thanks
Can you sub quinoa flour with all purpose gf flour?
I haven’t tried that but it should be fine!
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
Can the quinoa flour be replaced at all?
You can replace with buckwheat flour. Otherwise, I have not tried other combinations.
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.
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?
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.
Has anyone tried subbing the rice and quinoa flour for almond meal?
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!!
A substitute for brown rice flour? Allergic to all rice. Thanks
try oat flour!
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!
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 ?
Hm, try ordering the psyllium husks on Amazon next time! How did the bread turn out?
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!