This no-knead gluten-free bread with psyllium husk is soft, moist, flexible, flavorful, and remarkably stable. It is also vegan and very easy to make. The soft and airy crumb is combined with the crunchy crust for the best bite!

SAVE THIS RECIPE!💌
You can make garlic bread or toast the slices to serve along soups, in grilled cheese, or next to a side of fresh mozzarella salad!
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Why You Will Love This Recipe
- Texture. Psyllium husk makes the bread incredibly soft and moist!
- Flavor. The bread is so tasty I keep snacking on it all day long. For even more flavor try it in grilled cheese!
- Easy to make. Gluten-free bread baking advantage is that it is always no-knead!
Whole Husks vs. Powder
I often get asked what is the difference between the two. It is not obvious whether you have psyllium husk powder or whole husks if you are not familiar with the ingredient.
I myself used psyllium powder at first, thinking I am using whole husks and wondered why aren't my recipes turning out! If you have whole husks you can see small particles while with powder it looks like brown flour with no distinct particles.
This recipe calls for whole husks although it is possible to substitute whole husks for the powder. Read my psyllium husk 101 article for more information and illustration.
Ingredients
Gluten-free flour - I use my nightshade-free gluten-free flour blend which is a combination of brown rice flour, white rice flour, tapioca starch and potato starch. You can experiment with other flour types but might need to adjust the water amount.
Psyllium husk - use whole husks, not psyllium husk powder. Check out this psyllium husk guide if you are new to it!
Yeast - use instant yeast vs. active dry. Active dry yeast requires activation and instant yeast can be added straight to the dry ingredients!
Apple cider vinegar - optional, helps the yeast thrive but I've been getting great results without it as well.
Water - I used tap water but depending on the quality of your tap water, you might need to use bottled water. If you can drink your tap water then it is safe to use in bread!
Substitutes
Psyllium husk - there is no good substitute for psyllium husk! Xanthan gum will yield crumbly and dense bread, so it is not a good option to use in this recipe.
You can use psyllium husk powder. In that case, use 17g (9.5 tsp) of psyllium husk powder but don't reduce the water. Psyllium husk powder needs to be added to the dry ingredients, for if you soak it, it will clump!
Sugar - you can use honey or maple syrup instead of sugar. Sugar helps yeast thrive and raise the bread!
Yeast - check my yeast-free gluten-free loaf if you can't have yeast! Alternatively, you can try making gluten-free sourdough bread as it uses home-grown natural yeast.
Starches - if you can't have starches, you can make my starch-free whole-grain millet bread, almond flour bread, buckwheat brown bread, or my 100% rice flour bread instead.
Step-By-Step Instructions
Step 1 - make psyllium gel
Combine whole psyllium husks, water, and sugar in a medium-sized bowl and whisk to incorporate. Set aside.
Step 2 - mix the dry ingredients
Add the dry ingredients to a large mixing bowl (flour, yeast, and salt). Whisk to incorporate.
Step 3 - mix the dough
Once the psyllium husk turns into a gel (1-2 minutes), add it to the dry ingredients and mix the dough.
You can mix the dough by hand, with an electric mixer, or with a wooden spoon. It will be sticky but workable!
Step 4 - shape the loaf
Transfer the dough onto a lightly floured working surface and flatten it into a disc. Shape the dough by folding each side of the dough disc onto its middle, then flip it.
Shape the dough into a ball by turning it around with your hands and tucking the sides under. See the pictures or video for visual instructions!
Place the dough into a floured proofing basket or a mixing bowl lined with a kitchen towel. If you are baking the bread in a bread pan, place it into the greased bread pan. Cover the dough with a kitchen towel.
Leave the dough to rise for about 30-60 minutes. Keep an eye on the bread, you don't want it to rise too high (or double in size) or it will fall during baking.
Step 5 - bake
Once the loaf is done proofing, carefully transfer it onto a piece of parchment paper, score (cut the surface with a razor) about 1inch/2.5cm deep, and carefully lower the loaf into the Dutch oven (unless you're baking in a bread pan).
Place the lid onto the Dutch oven and transfer it into the oven. Start preheating the oven to 450F/230C. Once the oven is ready, start the timer and bake for 40 minutes.
Then, carefully remove the loaf from the Dutch oven, transfer it to the oven rack, lower the temperature to 350F/180C, and keep baking for another 30 minutes.
Let the bread cool completely (until no longer warm to the touch) and enjoy!
How To Store
Store this bread at room temperature in a bread bag or in the refrigerator. The bread should keep for 3-4 days! You can also freeze this gluten-free bread for up to 3 months. You can slice it first, and then freeze it or freeze the loaf whole.
I prefer freezing sliced bread as it allows me to take out a few slices at a time without defrosting the whole loaf! If you freeze the bread sliced, the pieces will stick together but I am always able to break them apart without damaging them. To avoid sticking you can freeze each slice individually on a piece of parchment paper and then transfer them to a bread bag.
To defrost, simply put the slices into the microwave for 30 seconds. If defrosting a whole loaf, let it thaw at room temperature.
Expert Tips
- Don't use cold or hot water. The yeast will do best with warm or room-temperature water.
- For the best results use a digital scale to measure your ingredients.
- If the dough is sticky when shaping, grease your hands with some oil!
- You can bake the bread in a Dutch oven, cast iron skillet, a bread pan, or any other dish you like. The results will be slightly different based on what you bake in but the bread will be just as soft, moist, and delicious!
- Wait until the bread cools down before slicing it as the crumb is still setting as the bread cools.
Frequently Asked Questions
I never tried making this recipe in a bread machine. However, here is a great collection of gluten-free bread machine recipes that work great!
Yes.
More gluten-free bread recipes you might like!
This bread goes great with my gluten-free broccoli cheddar soup (Panera copycat)!
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Gluten-Free Bread With Psyllium Husk
Equipment
- dutch oven (a cast iron skillet or a regular bread pan will work, too!)
- 1 digital scale (strongly recommended)
Ingredients
Wet ingredients
- 20 grams (3 tbsp) whole psyllium husks, if using powder, use 18 grams
- 435 grams (1¾ cups + 2 tbsp) water, room temperature or warm
- 15 grams sugar, or honey/maple syrup
Dry ingredients
- 100 grams (⅔ cup) brown rice flour or sorghum flour
- 100 grams (⅔ cup) white rice flour
- 100 grams (¾ cup + 2 tbsp) tapioca starch or arrowroot starch
- 100 grams (½ cup + 1 tbsp) potato starch or cornstarch
- 12 grams (2 tsp) salt
- 7 grams (1 packet) instant yeast
SAVE THIS RECIPE!💌
Instructions
- Combine whole psyllium husks, water, and sugar in a medium-sized bowl and whisk to incorporate. Set aside.
- Add the dry ingredients to a large mixing bowl (flour, yeast, and salt). Whisk to incorporate.
- Once the psyllium husk turns into a gel (1-2 minutes), add it to the dry ingredients and mix the dough.You can mix the dough by hand, with an electric mixer, or with a wooden spoon. It will be sticky but workable!
- Transfer the dough onto a lightly floured working surface and flatten it into a disc. Shape the dough by folding each side of the dough disc onto its middle, then flip it.Shape the dough into a ball by turning it around with your hands and tucking the sides under. See the pictures in the post or the video down below for visual instructions!
- Place the dough into a floured proofing basket or a mixing bowl lined with a kitchen towel. If you are baking the bread in a bread pan, place it into the greased bread pan. Cover the dough with a kitchen towel.Leave the dough to rise for about 30-60 minutes in a draft-free area. Keep an eye on the bread, you don't want it to rise too high (or double in size) or it will fall during baking.
- Once the loaf is done proofing, carefully transfer it onto a piece of parchment paper, score (cut the surface with a razor) about 1inch/2.5cm deep, and carefully lower the loaf into the Dutch oven (unless you're baking in a bread pan).Place the lid onto the Dutch oven and transfer it into the oven. Start preheating the oven to 450F/230C. Once the oven is ready, start the timer and bake for 40 minutes. Then, carefully remove the loaf from the Dutch oven, transfer it to the oven rack, lower the temperature to 350F/180C, and keep baking for another 30 minutes.
- Let the bread cool completely (until no longer warm to the touch) and enjoy!
Kat says
I want to start out by saying thank you for making it the easiest, fun and delicious recipe I have had the pleasure of trying out. This was the third time making it and as they say, the third times the charm! It was perfect! I was taken back at first by the "gumminess" left on the knife but honestly, its not off putting. it help the bread be more "normal" and has flavor of "normal" bread. Even my mother liked it and ate doesn't like anything GF. She was so impressed! Can't wait to try a tortillas recipe as this is helping my autistic children help to clean up their insides like their intestinal tract and gut.
Tom says
This was fantastic! Thank you. I can't tolerate gums well, so I've been trying to just swap psyllium for xanthum in other recipies I've found online, but could never quite figure how to use the psyllium correctly until now. This came out great! I'll be looking at all your other psyllium only recipies.
Thank you!
Isabel says
I had to sub Corn flour (not British cornstarch, its finely milled corn that's finer than corn meal) cause brown rice flour doesn't seem to exist here and sorghum is quite expensive for an experiment. But it turned out marvelously and had a nice stretch and rise and tastes like a nice wholemeal loaf (though next time I think I'll grease the pan with coconut oil instead of corn) Thank you for a gluten-free bread recipe that behaves like bread.
Natasha Levai says
Hi Isabel! I am glad you found a way to work around the flour types! Good job!
cheryl cornell says
I have tried at least 12 recipes for bread and couldn't eat them. This is the best recipe ever. Even gluten eaters love it. Will be making this 2 or 3 times a week. Thank you so much.
Terry says
Today I made this for the second time. The first I used a big name 1:1 gf flour and it didn’t turn out. The second time I followed the recipe as written (double recipe in a Dutch oven). It was great! My son and I are both Celiacs, and we haven found a gf bread we really liked, so I was hopeful it would work. It didn’t disappoint!
Now, it was a little doughy when I sliced it, so I am unsure if I need to bake longer. If full disclosure it was a bit warm yet when I sliced it, but, hey it was time for dinner. Perhaps the crumb didn’t have time to set, but regardless I see grilled cheese sandwiches in my near future. I used to make killer baguettes, and now I am wondering if I can use this recipe for baguettes. Well, I guess I know what I am doing tomorrow 😉
Thank you so much!
Natasha Levai says
Hi Terry! I am glad you liked the bread! The gumminess could be due to doubling the recipe. The larger the loaf, the harder it is to bake through!
Karen says
Your baking instructions are for a dutch oven. Bake, remove, bake some more. Do we follow that same pattern for using a bread pan?
Natasha Levai says
If you bake in a bread pan, then you will need to bake for 40 minutes at 450F, then turn the temperature down to 350F and bake for another 30 minutes. You can take the bread out of the bread pan to have crustier outside but it is not necessary for the bread to turn out well!
Jane says
This is a great recipe to work off of. I got a cast iron pullman loaf shaped dutch oven and in a week we've already baked and eaten two loaves.
To fill the 7 quart dutch oven, I doubled this recipe.
I pre-heated it and rose the bread in the dutch oven as well, as I'm in a northern cold/dry environment.
I used psyllium husk powder as thats what I can find in my area and made with the water to gel ahead of mixing. To get around the clumping, I mixed it with an immersion blender before adding. It worked great!
The flour mix I'm using for this is my egg/nightshade/gluten free flour mix:
3 parts brown rice flour
3 parts corn starch
2 parts otto's cassava flour
2 parts white rice flour
2 parts sweet potato starch (from my asian grocery)
Margret says
Really like this Bread. It’s easy to make, it’s quick to make and it tastes good!
Corina says
This bread is so delicious! I am on an avid bread baker, and I'm on an allergy elimination diet so off gluten for a few months. This bread is so yummy that I will probably still bake it sometimes even if it turns out I'm not sensitive to gluten. The crust is so crunchy, and the inside is sooooo soft and drool worthy. I wish I could buy this in the store!!
I always forget to make ice cubes, so I just dump a little water (1/4 cup?) into the hot Dutch oven between the parchment and the pan, and that has worked great with no issues. Oh, and I am also off corn and nightshades, so I replace the potato/corn starch with more tapioca starch. Thank you so much, Natasha!
Nancy Kirsch says
Can I use regular all-purpose white flour for this recipe? I am not gluten-free but have lots of psyllium fiber husks to bake bread with!
Thank you
Nancy
Natasha Levai says
Hi Nancy! I have never tried this recipe with regular flour! I think it is better to go with a regular bread recipe and add psyllium husk to it than using this recipe with wheat flour.
Mandi says
Is it possible to use 200g brown rice, 100 tapioca and 100g cornstarch? I’m new to GF baking, so many types of flours
Natasha Levai says
Yes!