Gluten-Free Yeast-Free Vegan Bread

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4.50 from 4 votes

Gluten-Free Yeast-Free Vegan Bread

This quick bread is easy to make, doesn't require any rising time, and it tastes delicious!

Prep Time20

Cook Time1 30

Total Time1 50

Course: Bread

Cuisine: American, European

Keyword: gluten-free yeast-free vegan bread

Servings: loaf

Calories: 1565kcal

Author: Natasha Levai

Cost: 5

Ingredients

Wet ingredients

20 grams whole psyllium husks
435 grams warm water

Dry ingredients

100 grams tapioca starch
100 grams potato starch
100 grams sorghum flour
100 grams brown rice flour
12 grams salt
3 teaspoon baking powder

Metric - US Customary

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).
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.
Let the bread cool completely before slicing. Enjoy!

Video

Notes

Storing

Store at room temperature in a bread box or a bag for 3-4 days or, alternatively, 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 keep 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.

Nutrition