Easy Gluten-Free Yeast-Free Vegan Bread

The yeast-free vegan gluten-free bread is finally here! This bread is quick to make, and easy to freeze and toast. You won't be able to tell this bread is yeast-free!

After many requests for a yeast-free quick bread, I finally came up with this recipe through many trials and adjustments. I am excited to share it with you!

If you like natural yeast, check out my gluten-free vegan sourdough bread that is made with home-grown yeast.

If you want to know how to grow a starter at home, check out this step-by-step starter recipe.

Ingredients

See the recipe card for quantities.

• Psyllium husk - I recommend using whole husks instead of psyllium powder. However, you can use psyllium powder if necessary (use 85% of what's called for in the recipe).
• Flour - I am using a combination of tapioca, brown rice, sorghum flours and potato starch. This combination ensures richer flavor and better texture.
• Baking powder - this is the raising agent for the bread. Don't substitute with baking soda.
• Water - you can use tap water for this recipe.

Substitutions

• Psyllium husk - although there are psyllium alternatives, I don't recommend substituting psyllium husk for bread. If you can't have psyllium, however, you might like this bread with a Konjac binder instead.
• Potato starch - you can use cornstarch instead.
• Tapioca starch - you can use arrowroot starch instead. See the difference between tapioca and potato starch.
• Brown rice flour - you can experiment with buckwheat or millet. Don't use white rice flour.
• Sorghum flour - again, trying buckwheat or millet might work.
• Baking powder - don't substitute this ingredient. If you decide to use baking soda, you will need to add 10g of apple cider vinegar to the recipe.

Variations

Seeds and nuts - add various seeds and nuts like pumpkin, sesame, sunflower seeds, walnuts, or crushed almonds.

Instructions

Start preheating the oven to 350F/180C.

Combine the water and psyllium husks in a medium-sized bowl and whisk to incorporate. Set aside.

In a large mixing bowl combine the flours, salt, and baking powder. Stir to combine.

Once psyllium gel has formed (about 2 min), add it to the bowl with the dry ingredients and mix the dough using an electric mixer or do it by hand.

Line the baking pan with parchment paper or grease it to prevent the dough from sticking.

Transfer the dough to the baking pan and top with seeds of choice (sesame or linseeds work great!).

Place the bread pan into the preheated oven and bake for 90 minutes (1.5 hours). at 350F/180C.

1 hour into baking take the loaf out of the oven, remove it from the baking pan, and return it to the oven rack for the rest of the time.

Once the bread is done baking, let it cool completely before slicing. Enjoy!

Storage

Store at room temperature in a bread box or a bag for 3-4 days or slice and freeze the bread for later use.

To freeze:

• Slice the loaf
• Place pieces of parchment paper in between slices to prevent sticking
• Place the slices in a freeze bag/container and freeze for up to 3-4 months.

To defrost:

You can use a microwave or a toaster to reheat the slices.

Troubleshooting & Tips

If the bread is gummy - toast it or slice and leave the slices to dry out at room temperature.

The bread didn't rise - make sure your baking powder is active and not expired.

You can make bread rolls out of the dough instead of a loaf. To do that, shape the dough into 5-6 round rolls and bake for 30 minutes or until the internal temperature reaches 210F.

FAQ