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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?
- rolled oats (certified gluten-free, as needed)
- nuts/seeds (a single variety, or any combination)
- flaxseed meal
- 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
- 4-Ingredient Coconut Flour Bread {vegan, keto, oil-free}
- 3-Ingredient Keto Vegan Almond Bread {grain-free, oil-free}
- 3-Ingredient Vegan Oat Muffins {gluten-free, oil-free, sugar-free}
- Keto Vegan Coconut Flour Bread {oil-free, grain-free}
- Chickpea Flour Flax Sandwich Bread {vegan, grain-free, oil-free}
- Quinoa Flour Almond Flour Soda Bread {vegan, oil-free, GF}
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 (78 g) 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
- 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).
- 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.
- Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water).
- Preheat the oven to 400F (200C). Let the dough stand for 15 minutes while the oven preheats.
- Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.
- 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
Sofya
Tuesday 5th of March 2024
Hi! Would thick cut rolled oats work? Or should I stick to regular ones? Thank you.
Camilla
Wednesday 6th of March 2024
Thick cut rolled oats should work great, Sofya.
Alex
Monday 15th of January 2024
Hi, sorry if this has been answered already, but 2 questions.
1. If i want to use dried fruits would you just recommend eyeballing them in addition to the other ingredients, or is there a specific amount you’d recommend?
2. If I want to use an 8x4 pan for taller slices any idea how it would change the cooking time?
Thank you
Camilla
Thursday 22nd of February 2024
Hi Alex, I think you could add up to 1 cup of chopped dried fruit without issue. An 8x4 pan will not have a major effect on the baking time, perhaps 5 to 10 minutes more :)
Heidi
Friday 22nd of September 2023
This recipe is delicious and satisfying! Worked out best for me using the gram scale And the correct type of oats… Thank you for posting this!
Camilla
Saturday 7th of October 2023
So happy you like the bread, Heidi!
Rylee
Friday 18th of August 2023
Measured everything by weight and the “dough” is a soupy mess should have used only half the amount of water. I’m so disappointed! :( I’ve been waiting to try this recipe for weeks
Heidi
Friday 22nd of September 2023
@Camilla, did you by any chance use quick oats instead of rolled oats? Happened here first :(
Camilla
Monday 21st of August 2023
Hi Rylee, I am so sorry that the bread did not turn out as expected! Especially since you were really looking forward to trying it. I am confused that it came out soupy. The dough is very thick. 2 cups water with the flaxseed meal (3/4 cup of flaxseed meal and 3 tablespoons psyllium husk) alone produces a VERY thick gel. Then with 150 grams (1.5 cup) of oats (which absorb more water), and the nuts and seeds. There should not be any water at all when you mix the dough (2.25 cups dry ingredients (oats + flax meal), 3 tablespoons psyllium husk, and 2 cups water, plus nuts/seeds). Is there a chance you forgot to add one of the ingredients? (e.g., the flaxseed meal? the oats?). I can attest that the proportions are 100% correct--I make this bread often .
Tanja
Saturday 25th of March 2023
This recipe sounds very yummy. Could I replace oats with quinoa flakes?
Camilla
Wednesday 29th of March 2023
Absolutely, Tanja!