This Vegan Gluten Free Bread is a healthy bread with an Artisan bread crust and rich, dense crumb with earthy flavor from whole gluten-free flour.
Plus, this bread is packed with fiber, proteins, and low sugar.
It sounds easy to buy vegan bread, and it is, but when it comes to vegan gluten-free bread, you will be surprised by how many contain eggs!
That’s often the issue with gluten-free white style bread, they are made of high starchy flour that is super dense if no eggs or egg white are added.
So here I am sharing with you my healthy vegan gluten-free bread recipe made from wholegrains gluten-free flour.
Don’t expect a light fluffy, airy white bread but instead a rich earthy bread close to European artisan whole bread.
It has a nice thick crispy crust, a rich dense crumb packed with buckwheat flavor.
So if you love healthy gluten-free bread, this one is for you. Also, if this version is too high in carbs for you, try my vegan gluten-free keto bread recipe instead.
How To Make Vegan Gluten-Free Bread
This Vegan Gluten-Free Bread with a thick crusty crust is the easiest bread you will bake.
All you need to make this plant-based bread recipe are:
- Buckwheat Flour – Despite its name, buckwheat flour doesn’t contain any wheat. It’s a healthy flour that is great for making vegan recipes.
- Brown Rice Flour – Don’t swap for white rice flour that is very high in starch and will change the bread texture to a gummy crumb. You must use brown rice flour.
- Tapioca Flour or arrowroot flour also called tapioca starch.
- Apple Cider Vinegar – This brings the acidic component necessary to make bread fluffier.
- Psyllium Husk Powder or whole psyllium husk. This contains mostly fiber. It adds chew and texture to gluten-free bread without using eggs or xanthan gum. You can use ground husk or whole husk, it doesn’t matter but note that some ground husk types turn the food blueish or purple. It doesn’t change the flavor or health properties of the recipe, the color is just weird. Also, don’t buy Metamucil for this. It’s a brand of husk supplements made to improve digestion. This contains 50% husk, and it won’t work in baking bread.
- Dried Instant Yeast
- Baking Soda
First, prepare the psyllium gel. In a small bowl, stir psyllium husk and lukewarm water.
Set aside until it forms a thick gooey gel.
In another bowl, active dried yeast with sugar and lukewarm water. Stir and set aside until the yeast blooms.
Finally, in a large bowl, or the bowl of your stand mixer, stir all the dry ingredients together: buckwheat flour, brown rice flour, tapioca flour, salt, and baking soda.
Whisk or stir using the paddle attachment of your stand mixer.
To make the gluten-free bread batter, add the psyllium gel, activated yeast, apple cider vinegar, and remaining water to the flour bowl.
Using the dough hook attachment of your stand mixer or a spatula stir dough until it comes together into a slightly sticky dough.
If you are working the dough without a stand mixer, use your oiled hands to knead the dough and sprinkle a bit of extra tapioca flour on the dough if it’s too sticky.
However, don’t over-add flour because the dough should be a bit sticky.
Rising The Dough
Line a 9-inch x 5-inch loaf pan with parchment paper and lightly oil the paper with olive oil or coconut oil.
Place the bread dough into the pan and film the pan with plastic wrap.
Next, wet a clean kitchen towel and microwave for 1 minute until piping hot.
Place the hot warm towel on top of the pan. Set aside in a dark place – like inside the cool oven for 2 to 3 hours or until the dough almost doubles in size.
Remove pan from oven, remove plastic wrap and towel.
Use a sharp knife to draw crosses on top of the bread loaf.
Baking The Loaf
Preheat the oven to 350°F (180°C).
Bake the bread loaf in the center rack of the oven for 30 to 45 minutes or until a pick inserted in the center of the bread comes out clean.
Cool completely at room temperature on a wire rack for a few hours before slicing.
Serve the bread as a breakfast bread with some of the topping ideas below:
- Peanut Butter
- Almond Butter
- Vegan Butter
- Chia Seed Jam
- Chocolate Spread
This vegan gluten-free bread can be stored at room temperature and wrapped in a clean kitchen towel.
Place the wrapped loaf in a cool, dark place and slice just before serving.
You can freeze this bread whole or in slices in airtight bags or containers. Thaw the bread at room temperature before serving.
You can rewarm or toast bread in a bread toaster.
This gluten-free bread is made without any flour that could contain gluten including oat flour.
However, if you have some food allergies, here are some options for you below to adapt the recipe.
- Husk – I didn’t try something else, and I am sure you can’t replace it with xanthan gum in this particular bread recipe. Maybe 1/3 cup of ground flaxmeal would work, but you may need more of it, and it won’t add the same texture to the bread.
- Tapioca Flour – Cornstarch and arrowroot flour work in the same amount as a swap.
Frequent Asked Questions
Below are the answers to the most frequent questions about this bread recipe.
Can I Add Seeds?
Yes, you can stir in 1/3 cup of seeds like sesame seeds, sunflower, or pumpkin seeds inside the bread batter.
Avoid high fiber seeds like chia seeds they will dry out the crumb. You can also sprinkle seeds or bagel seasoning on top of the bread before baking.
Can I Bake The Bread In A Cast Iron Skillet?
Yes, absolutely, bake in an uncovered round cast iron skillet following the same instructions below.
How Is The Bread Texture?
The outside of the bread is thick and crusty like Artisan bread.
The crumb has a strong buckwheat earthy flavor, it’s packed and dense like rye bread.
You can also use this bread to make delicious vegan sandwiches, adding raw vegetables, smashed chickpeas, avocado or hummus onto it.
Did you try this vegan gluten-free bread recipe? Share a comment or review below to connect with me.
Vegan Gluten Free Bread
- ¼ cup Psyllium Husk - whole or ground, not husk supplement like Metamucil!
- ½ cup Lukewarm Water
- Before you start, note that this is NOT a fluffy white gluten-free bread recipe. The texture is rich and dense, with a thick crust like artisan bread. The crumb has a strong buckwheat earthy flavor.
- In a small mixing bowl, stir psyllium husk and lukewarm water. Set aside until a thick gel forms.
- In another small bowl, add dried yeast, sugar, and 1/4 cup of water. Set aside until the yeast blooms.
- In a large mixing bowl, add all the dry ingredients: buckwheat flour, brown rice flour, tapioca flour, salt, and baking soda. Whisk to combine evenly.
- Add the 3/4 cup water, apple cider vinegar, activated yeast, and psyllium get.
- Start stirring with a spoon – or use the dough hook of a stand mixer – then knead by hand to incorporate all ingredients together. If too sticky, sprinkle some extra tapioca flour. Don't over-knead, just bring the ingredients together. It's ok if the dough is slightly sticky too.
- Transfer the dough to the prepared loaf pan. Seal the pan with plastic wrap and add a warm towel on top. I wet a kitchen towel and microwave it for 1 minute, so it gets very hot. Set the bread aside until it almost doubles in size which takes about 2-3 hours.
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with olive oil. Set aside.
- Remove the towel and plastic wrap. Use a sharp knife to draw some crosses on top of the bread.
- Bake in the center rack of the oven for 30 minutes or until a pick inserted in the center of the bread comes out clean.
- Cool down on a wire rack for a few hours before slicing.
- Serve as breakfast bread with peanut butter, jam, or as sandwich bread.
- Store wrapped in a clean kitchen towel at room temperature for up to 1 week or freeze slices for up to 1 month, and thaw the day before at room temperature.