After countless requests for a yeast-free gluten-free bread vegan recipe I decided to create a nutritious and delicious bread that is completely allergy friendly so nobody has to miss out. No yeast means there is no rising time. This soft bouncy bread is super quick and easy to make and it ticks all the allergy boxes –
- Gluten Free
- Yeast Free
- Dairy Free
- Egg Free
- Nut Free
- Grain Free
- 100% Vegan
Simply combine your dry ingredients in a bowl then pour in two wet ingredients and knead for a few minutes. Done! Once baked the bread looks rustic and artisanal with a crusty exterior and soft bouncy centre. Feel free to add a few tablespoons of your favourite seed mixture to the dough to create a seeded loaf. I’ve kept the bread recipe basic so you can add whatever you like and get creative with your additions. Some of my favourite inclusions are kalamata olives, rosemary, linseeds, pepitas, caramelised onion and fennel seeds.
The magic ingredient in this recipe is psyllium husk. Not only is psyllium husk high in fibre and great for gut health, but it also adds that much needed stretch required in gluten-free baking. Psyllium has excellent water solubility properties so it thickens quickly when whisked with water to create a ‘glue’ that helps form a ball of dough that can be kneaded into any shape. I have used whole psyllium husk in this recipe, not psyllium husk powder which is more concentrated. If you use the powder reduce the quantity of psyllium by half.
Tapioca and buckwheat are my preferred flours in bread baking. Tapioca provides that lovely bounce and buckwheat adds structure to the loaf in addition to a wholesome fibre and protein boost. Tapioca is derived from the cassava plant and buckwheat is a seed so both flours sit in the ‘grain free’ category.
Once you’ve made this yeast-free gluten-free vegan bread and see how simple it is you will come back to this recipe again and again. The bread stores in an airtight container on the bench for up to 4 days or in the freezer for a month but the loaf isn’t overly large so I’m sure it will disappear in a few days.
- 2 tablespoons psyllium husk*
- 1⅓ cup or 160g tapioca flour
- 1⅓ cup or 160g buckwheat flour**
- 1½ teaspoons sea salt flakes
- 2 teaspoons gluten free baking powder
- ¼ teaspoon baking soda
- ¼ cup extra virgin olive oil
- * I have used whole psyllium husk not psyllium husk powder. The powder is more concentrated so if you use the powder only use 1 tablespoon.
- ** Flour weight per cup can vary by brand so always measure by weight, in this instance 160g of flour.
- Preheat a fan-forced oven to 180C.
- Add psyllium husk to 1 cup (250ml) water and whisk to combine. Set aside to thicken for 5 minutes.
- In a mixing bowl with a dough hook attachment add all the dry ingredients and mix to combine.
- Add wet psyllium mixture and olive oil to the dry ingredients and mix with a dough hook on low speed for about 3 minutes until a ball of dough is formed. If the mixture is too dry add more water, if too wet add more tapioca flour.
- Knead dough into a log and place onto a lined baking tray. Slice 3 incisions on top of the loaf and brush with extra olive oil. Bake for 1 hour until golden. Transfer to a wire rack to cool completely before slicing.
Hi Helen,
Thank you for this recipe. My daughter ( 23 yrs) has developed a gluten intolerance & I am trying to collect ingredients for baking from your book Hungry & Fussy for us all to embrace. (I’m also on a waiting list for your next book)
I am cuRrently in Melbourne metro lockdown in Langwarrin & have limited options for sourcing products. Hoping to get buckwheat flour at Woolies tomorrow.
My problem is potato starch, I can’t find it anywhere. Is there a substitute? I really wanted to make rough puff.
PS: I love the Thermi instructions you have included in the book.
Short crust pastry is on the go for a egg pie tonight too.
Thanks,
Hi Kim,
You can replace the potato starch with tapioca, easily available in the supermarket.Enjoy!
Did you use psyllium husk powder or whole? Thanks for the recipe! Looking forward to try it! 🙂
I use the whole husk. If you use the powder it is more concentrated so you would need to reduce the quantity of psyllium by half.
Thanks for the reply!
where can you buy psyllium husk
In the health food aisle of the supermarket or any health food store
Anywhere, supermarkets, Heath food shop, Coles, Woolworths have it.
Hi Helen
Can you use Cassava flour instead of Tapioca Flour.
Helen
It should still work
Have u got Thermi Instructions for this?
Melanie just blend dry ingredients first 5 sec/speed 4. Then add wet ingredients and on dough function mix on speed 3 for a few minutes, turn onto a board and knead by hand into the preferred shape.
Thanks Helen will try again 😊
If I don’t have a dough attachment what are your recommendations to do instead? Thanks.
You can just use a paddle attachment.
I just made this bread today & had my first slice slathered in hummus. My goodness Helen, this bread is absolutely perfect! I added 1 TBS linseeds & 3 TBS pumpkin seeds & I think the whole loaf will be finished by tonight. I can see endless opportunities for this bread, I may try making a ‘spiced raisin toast’ version & this could possibly be made into a sweet biscotti by making a sweet dough & baked, sliced then slow baked again. Maybe if rolled out it could be used as a pizza dough as well. Yum just perfect!! Thank you for sharing this.
They all sound like great options. So glad you loved the gluten free bread recipe.
Hi Helen.
Thank you so much for this recipe, it means so much.
When I was 13 I was diagnosed with Coeliac Disease. I ended up hospitalised because gluten had destroyed my insides so badly. The next year, I discovered I was allergic to eggs, dairy, soya, oats, and almonds.
And the next year, I found I was also intolerant to all potato and rice products. For years I’ve been trying to find, or create, a bread recipe. I’ve had so many failures, and I never thought it possible to find a recipe that was free from everything I can’t have.
But then I found this recipe, and it really is a ray of sunlight for me. I can’t remember the last time I had a sandwich, or a piece of toast that tasted nice and didn’t have the texture of slime.
This recipe will change how I eat forever.
Thank you.
Jayla
Fantastic Jayla so glad this vegan gluten free bread recipe ticks all your allergy boxes.
Hi
How should I mix the ingredients together if I’m doing it by hand?
Thanks.
Suzanne
Just use a wooden spoon
Hello,
love your recipe! Is it possible to use chickpea flour instead of buckwheat flour?
Yes it will just give the bread a different flavour.
Hi Helen, thank you for the recipe. I have the same question for the tapioca flour. Is it possible to use chickpea flour instead of tapioca flour?
Hi Helen, I just found this recipe and was so inspired! I would love to try making it but would it be possible to substitute buckwheat with something else?
Yes you could try millet flour if you prefer.
Dear Helen, thank you for this lovely and easy to follow recipe. I have a lot of rice and brown rice flour at home. Could I use them somehow to make this bread?
Yes you could, texture will just be sightly different.
Hi Helen, thank you for the recipe. I have the same question for the tapioca flour. Is it possible to use chickpea flour instead of tapioca flour?
Yes it is you’ll just get a nuttier taste.
Hi Helen,
Wondering if I can just use tapioca as well instead if the buckwheat?
No you can’t just use tapioca flour, it needs to be blended with another flour otherwise the bread will be extremely gummy.
Hey ! This looks really interesting to try ? Just a little query , how do was know if the loaf is well baked ?
Hi Arpan,
Here is a great article on bread baking which should help-
https://www.thekitchn.com/fresh-baked-how-to-tell-when-b-106715