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.
Kim Pryde says
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,
Helen Tzouganatos says
Hi Kim,
You can replace the potato starch with tapioca, easily available in the supermarket.Enjoy!
chrysa says
Did you use psyllium husk powder or whole? Thanks for the recipe! Looking forward to try it! 🙂
Helen Tzouganatos says
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.
chrysa says
Thanks for the reply!
marie says
where can you buy psyllium husk
Helen Tzouganatos says
In the health food aisle of the supermarket or any health food store
Paula says
Anywhere, supermarkets, Heath food shop, Coles, Woolworths have it.
Helen says
Hi Helen
Can you use Cassava flour instead of Tapioca Flour.
Helen
Helen Tzouganatos says
It should still work
Melanie Taylor says
Have u got Thermi Instructions for this?
Helen Tzouganatos says
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.
Paula says
Thanks Helen will try again 😊
Karen says
If I don’t have a dough attachment what are your recommendations to do instead? Thanks.
Helen Tzouganatos says
You can just use a paddle attachment.
Marin says
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.
Helen Tzouganatos says
They all sound like great options. So glad you loved the gluten free bread recipe.
Jayla says
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
Helen Tzouganatos says
Fantastic Jayla so glad this vegan gluten free bread recipe ticks all your allergy boxes.
Suzanne says
Hi
How should I mix the ingredients together if I’m doing it by hand?
Thanks.
Suzanne
Helen Tzouganatos says
Just use a wooden spoon
Anna Stolz says
Hello,
love your recipe! Is it possible to use chickpea flour instead of buckwheat flour?
Helen Tzouganatos says
Yes it will just give the bread a different flavour.
Destine says
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?
Tomoko says
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?
Helen Tzouganatos says
Yes you could try millet flour if you prefer.
Anna says
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?
Helen Tzouganatos says
Yes you could, texture will just be sightly different.
Destine says
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?
Helen Tzouganatos says
Yes it is you’ll just get a nuttier taste.
Dulah says
Hi Helen,
Wondering if I can just use tapioca as well instead if the buckwheat?
Helen Tzouganatos says
No you can’t just use tapioca flour, it needs to be blended with another flour otherwise the bread will be extremely gummy.
Arpan says
Hey ! This looks really interesting to try ? Just a little query , how do was know if the loaf is well baked ?
Helen Tzouganatos says
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
Marie says
Hi Helen. We were delighted to find a yeast free gf bread – thank you!
We loved the texture but found the buckwheat flavour very strong, and our bread turned out much browner than yours with the same measurements. We both love your buckwheat and chia yeast bread so were surprised we noticed the buckwheat flavour so much more in this one.
If I want to reduce the buckwheat by half, what alternative flour do you suggest?
Many thanks
Helen Tzouganatos says
Hi Marie
Some buckwheat flour brands are darker than others so the brand will impact the final colour. In terms of other gluten free flour substitutes you could use millet or sorghum flour if you wish. Hope this helps.
Marie says
Hi Helen,
Can I use gf oat flour instead of buckwheat flour?
Thanks!
Helen Tzouganatos says
Yes
Steph says
Hi helen
I tried this with cassava flour instead of buckwheat it was a little gummy or gluey. I only had 140g Australian cups to be fair. Do you think I need more tapioca or more cassava?
Thank you! If this bread works well I’d be so happy it’s for my son with protien allergies.
Helen Tzouganatos says
You need a second flour to blend the tapioca/cassava with that is why it turned out gummy. If you can’t tolerate buckwheat try quinoa, sorghum or millet as the second flour. Hope this helps.
Rocio says
So easy and delicious bread, thanks so much! I cant eat buckwheat, quinoa, sorghum or millet :s
Can I try arrowroot? potato starch? green plantain flour, instead?
Helen Tzouganatos says
Hi Rocio,
Yes you can try a combination of different gf flours but just be mindful I have not tried every combo possible so I can’t guarantee the final outcome. Good luck.
Neil says
Yasoo, will the recipe work if doubled for a larger loaf ?
Helen Tzouganatos says
Yes it should but you may need to bake longer. Try another 10-15 min.
Samantha says
Thank you for another no-fail recipe Helen! I have been using sorghum, but would like to experiment with adding a little teff for colour and texture. Could you please recommend a sorghum:teff ratio, if you think it’s a reasonable addition?
Helen Tzouganatos says
Why don’t you try a 70/30 ratio (sorghum to teff) and see how you go.
Teresa says
Can you bake this in a bread loaf pan?
Helen Tzouganatos says
yes
Natalia says
Could I use melted coconut oil instead of the olive oil?
Helen Tzouganatos says
yes
Natalia says
OMG, YUM!!!! This recipe is so easy and the end result is soooooo delicious. I used coconut oil instead of olive oil and added in a mix of seeds: black sesame , hemp, poppy, pumpkin and sunflower.
I baked it last night so I could toast this morning. The crust is a little crumble and I wonder if was the addition of the seeds taking away moisture? Doesn’t matter, this is hands down the best GF/vegan bread I have nade. It’s a keeper!
Thank you, thank you!
Helen Tzouganatos says
Wonderful, glad you had success.
Natalia says
This was so good and I’m going to make another larger loaf. As mentioned my last bake was perfect interior but the crust was a bit crumbly. How dry/wet should the dough be? I didn’t want to err on the wet side and have a gummy center which is what all my other GF bread trials resulted in.
I appreciate your help and expertise.
Natalia says
I made my second loaf last night. I add a bit more water this time and it turned out perfect!
Helen Tzouganatos says
wonderful