Homemade Vegan Gluten-Free Bread
Crusty, fluffy, easy homemade bread that requires no yeast, no bread maker, and is ready in just 1 hour!
Servings 8
Calories 181kcal
Cost $4.50
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.
Nutrition
Calories: 181kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 626mg | Potassium: 171mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6IU | Calcium: 44mg | Iron: 2mg
