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4-Ingredient Vegan Power Bread {oil-free, GF}

My 4-ingredient super-power bread is so delicious, nutritious, and easy! It is also vegan, oil-free, gluten-free, sugar-free, yeast-free, and flourless.

Vegan Gluten-Free Bread that Is Super Easy

I do not fare well in cold weather. As soon as the weather drops below 50, I reach for my fleece, plug in the space heater beneath my desk (and/or sit on a heating pad), and brew and sip (or slug) tea from morning to afternoon.

So when the temperature plummeted to the 20s this past Saturday, I was hoping to curl up in a ball with Nick, a blanket, and a pile of books (some for him, some for me) from the library. Nick had other plans. He cuddled until 9, but was running around like a madman by 10, so I gave in, got out our bikes and headed to the arboretum.

Nick loves the trails at the arboretum, which are mostly flat, perfect for a budding bike rider. But the cold, wet, windy grey proved to be too much; after an hour of riding, we headed home for a long nap (for little boy) and bread-baking (for me).

I was still chilled from the outdoor romp, so the prospect of a warm oven and freshly-baked bread was tantalizing to my wimpy winter soul. I had to head out later in the evening to teach my spin class, so I decided to go full-tilt with my power baking.

Here is the mouthwatering result: My 4-Ingredient Power Bread!

Benefits of the Bread

This is such an easy bread to make. It’s also:

  • Vegan
  • Gluten-free
  • Oil-free
  • Sugar-free
  • Yeast-free
  • Made in 1 bowl
  • Crazy delicious

The Ingredients You Need

The ingredients?

  1. rolled oats (certified gluten-free, as needed)
  2. nuts/seeds (a single variety, or any combination)
  3. flaxseed meal
  4. psyllium husk

You’ll also need some water and (optional, but recommended) salt.

I mean it when I say any nuts or seeds will do here. Almonds, walnuts, pecans, hazelnuts, pepitas, sunflower seeds, pistachios, you name it. It is a great way to use up last bits from what you have on hand.

If you hate chopping, good news: no chopping required! The seeds and nuts go in whole. Whole pieces result in beautiful mosaic slices later.

Step By Step Instructions

Step One

First, line a 9×5-inch loaf pan with parchment paper (leaving an overhang on opposite sides, for easy removal post-bake).

Step Two

In a large bowl, stir together all of the dry ingredients (oats, nuts/seeds, flaxseed meal, psyllium husk, optional salt) and 2 cups water. Almost instantly, it becomes a very thick dough.

Step Three

Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water). The loaf will feel very firm and solid. The shape of the loaf will not change much during baking, so take the extra minute or two to evenly distribute the dough and smooth any lumps and bumps.

Let the dough stand for 15 minutes while you preheat the oven to 400F (200 C).

Step Four

Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.

If you tingle with joy when this beautiful loaf emerges from the oven, it’s a sign of your superpowers igniting!

Allow the bread cool in the pan for about 15 minutes, and then use the parchment paper to remove it to a cooling rack to cool completely.

The bread will vary in color (darker or lighter brown) depending on the type/color of flaxseed meal used. If you glance back at my ingredients photo, I happened to use a particularly dark flaxseed meal (a different brand than I usually use), hence my relatively dark loaf. Golden flaxseed will create a golden-brown loaf with a milder flax flavor. Any variety will work, it’s up to your preferences.

This bread is so delicious and filling! You can get 20 generous 1/4-inch + slices, but you can also slice it super-thin. No crumbling! Toast it for off-the-chain nutty deliciousness and enjoy it plain or with any and all of your favorite sweet or savory slices.

FAQ

Can Chia Seeds Be Used in Place of the Flaxseed Meal?

Yes, if you prefer to use chia seeds, you most definitely can, with a caveat: the chia seeds need to be ground into a meal. Grind the seeds in a food processor, blender, or coffee grinder and then use an equal amount of chia seed meal to replace the flaxseed meal.

Note that the color of the bread will be less brown (black chia seeds in place of brown flax). But it will still be 100% delicious!

Can I Omit the Psyllium from the Recipe?

No, psyllium is essential to the recipe. It is the super-binder that literally holds this bread together; the recipe will not work without it.

Can I Use Psyllium Powder in Place of Psyllium Husks?

Yes, psyllium husk powder can be used in place psyllium husks, but the quantity is different.

1 tablespoon whole psyllium husks = 5 grams / 1 tablespoon psyllium husk powder = 9 grams

My recipe calls for 3 tablespoons of whole psyllium husks, which is 15 grams. Use the same weight (15 grams) for the psyllium husk powder. One tablespoon powder is 9 grams, or 3 grams per teaspoon. Hence you will need 5 teaspoons (5×3=15) of psyllium husk powder.

Happy baking, everyone!

More Vegan & Gluten-Free Breads To Try

Yield: 1 loaf (20 slices)

4-Ingredient Power Bread {vegan, oil-free, sugar-free, gluten-free}

4-Ingredient Power Bread {vegan, oil-free, sugar-free, gluten-free}

My 4-ingredient super-power bread is so delicious, nutritious, and easy! It is also vegan, oil-free, gluten-free, sugar-free, yeast-free, and flourless.

Ingredients

  • 1 and 1/2 cups (150 g) rolled oats (certified GF, as needed)
  • 200 grams (about 1 and 1/2 cups) nuts and/or seeds (see notes for suggestions)
  • 3/4 cup flaxseed meal (regular or golden)
  • 3 tablespoons (15 g) whole psyllium husks (or 5 teaspoons psyllium husk powder)
  • 3/4 teaspoon fine sea salt (optional or adjustable to preferences)
  • 2 cups (500 mL) water

Instructions

  1. First, line a 9x5-inch (22.5 x 12.5 cm) loaf panwith parchment paper (leaving an overhang on opposite sides, for easy removal post-bake).
  2. In a large bowl, stir together the oats, nuts/seeds, flaxseed meal, psyllium husk, and optional salt. Add the water, stirring until completely combined. The dough will be very thick and stiff.
  3. Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water).
  4. Preheat the oven to 400F (200C). Let the dough stand for 15 minutes while the oven preheats.
  5. Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.
  6. Cool bread in pan for 15 minutes and then use parchment paper to remove bread to a cooling rack. Cool completely before cutting into slices.

Notes

Storage: Store the bread in an airtight container at cool room temperature for 2 days, in the refrigerator for 2 weeks or the freezer for up to 6 months.

Nut and Seed Suggestions: Any nut or seed will work in this recipe, solo, or in combination. For example, almonds, walnuts, pistachios, hazelnuts, pecans, peanuts, pepitas, or sunflower seeds.

Weigh the Nuts and Seeds: I strongly urge the use of a scale to measure 200 grams worth of nuts or seeds. 1 and 1/2 cups is a general guideline for how much you need, but for best results, use a kitchen scale to measure 200 grams.

Chia Seed Option: The flaxseed meal can be replace by an equal amount of chia seed meal (ground chia seeds).

Nutrition Information

Serving Size

1 slice (1/20th of loaf)

Amount Per Serving Calories 97Total Fat 6.4gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 87.2mgCarbohydrates 7.7gFiber 2.7gSugar 0.2gProtein 1.7g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Violet

Monday 12th of July 2021

Hi there! Is it possible to omit seeds and nuts altogether? My daughter and I are allergic but your bread is the best I have found so far!

Ashley

Tuesday 19th of January 2021

Great recipe! Thanks! Can this bread be frozen? I am guessing yes, but just checking!

Mila

Saturday 27th of October 2018

My favorite bread of all time. It can taste very different (in good ways!) with little twists. I do a toasted walnut rosemary version and a sweet version with dried fruit, pistachios and almonds (slice really thin).

Peter

Thursday 3rd of May 2018

Thanks, excellent recipe.

Catherine Henisch

Saturday 31st of March 2018

I have just recently stumbled upon your blog I am in love with everything I see! I had all of the ingredients for the bread, including some psyllium husks which I only ever used once before, so I made it. Oh my god, it s so good! My boyfriend loves it, too.

THANK YOU!!

I am following along ~ thank you so much for so many wonderful ideas!

Camilla

Monday 2nd of April 2018

Welcome, Catherine, and thank you so much! Glad you are loving the bread!

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