As an Amazon Associate I earn from qualifying purchases. Gluten free bread recipe is the best homemade gluten-free vegan bread recipe which is egg-free, dairy-free, yeast-free, and nutritious! This German bread is actually healthy since it contains psyllium husk powder.

It’s crispy on the outside and soft on the inside! It’s crispy on the outside and soft on the inside! One recipe was from a German blogger, and she inspired me to give psyllium husk a try. I tweaked her recipe and used a different flour blend and the bread turned out amazing! It did rise, even though it doesn’t contain yeast and it actually looked like German bread from a bakery. Conclusion: Psyllium husk powder is a godsend for gluten-free vegan baked goods.

It’s also very healthy, especially for our gut! So please do yourself and favor and buy it or order it online. Check the video in the post to see how I made this amazing bread. Step 1: Make the psyllium husk gel first. Mix the psyllium husk powder and water in a bowl. Try to be quick, because it gels instantly, within SECONDS. I always use a whisk, it works the best.

Set aside and measure the dry bread ingredients in the meantime! You can also knead the dough with your hands or use a Kitchen Aid. It will take about 5-10 minutes until the dough comes together. Step 4: Shape the dough and bake the bread in the oven for about 55-60 minutes. The Ingredients You can find all the ingredients with measurements below in the recipe card! Please also check the recipe notes below where I list different substitutes. Rice flour works great in this bread recipe, but feel free to experiment with lentil flour, teff flour, sorghum flour, or quinoa flour.

Cornstarch or potato starch will most likely work as well. Chickpea flour is the same as garbanzo bean flour. It adds plant-based protein and I love adding it to bread. Some readers had success using oat flour instead. Psyllium husk powder is the most important ingredient in this recipe and cannot be subbed by any other ingredient. Make sure to use psyllium husk POWDER. You can definitely freeze this gluten-free bread!

Slice it and wrap all individual slices in wax paper or parchment paper. I love to see your remakes! In a bowl, combine the water with the psyllium husk powder and whisk well. You can also knead the dough with your hands. It will take about 5-10 minutes for the dough to come together. If the dough appears too wet, sprinkle it with 1-2 Tbsp tapioca flour. If it feels too dry, add a little water.

Let the bread cool completely, then slice and enjoy. The bread freezes well, for up to 3 months! Psyllium husk powder is the most important ingredient in this recipe and cannot be substituted by any other ingredient. I received a few helpful comments. Talianah” commented that she used 2 tbsp less water but added 2 tbsp apple cider vinegar and the bread came out wonderful and smelled fine.