My crusty, high-rising, fine-textured, gluten-free buckwheat sandwich bread will please everyone! Easy to make, it is also vegan, oil-free, sugar-free, yeast-free and perfectly delicious.
The Best Gluten-Free Vegan Bread
That heading is quite a promise. But this recipe delivers! I’ve been squirreled away in my kitchen (thank you, January, for being cold, gray and drizzly–the ideal working conditions for days spent baking), working on an easy, gluten-free, vegan bread recipe that is pretty darn close to foolproof.
In particular, I wanted a gluten bread that RISES (and stays risen!). Without eggs. Without yeast. Without xanthan gum. Without aquafaba. A bread with a fine, dry texture similar to wheat bread. Oh, and a neutral flavor, too, that goes with just about everything and (here we go) passes muster with my “regular bread”-loving husband and son.
No biggie, right?
Well, it was a major biggie in terms of brainstorming, testing, and tweaking. But also 100% worth it. Because of THIS: (totally fabulous, son and husband-approved) Gluten-Free Buckwheat Sandwich Bread!!! (It totally deserves three exclamation points).
Oh, this bread. If you love a scrumptious, filling slice of whole grain bread, this bread ticks all of the boxes. Plus, it is:
Vegan (egg-free & dairy-free}
High in fiber (4.1 g per slice)
The (Very Short) List of Ingredients
Akin to so many traditional white flour breads, this straightforward recipe has few ingredients besides flour, water and leavening. Here is what you will need:
I added some sesame seeds and rolled oats on top for visual interest, but they are optional.
Tip: Grind Your Own Flour
If you have a high speed blender, you can grind your own flour (from whole buckwheat groats or brown rice) in about 60 seconds. It is as simple as chucking it in and blending on high speed (oh yes, do put the lid on. Sometimes I forget… :)). Place any extra flour in an airtight bag or container and freeze until next time (trust me, you are going to make this bread more than once).
Any other vinegar–light or dark–can be used in place of the cider vinegar. If you do not have vinegar, or do not use it for dietary reasons, substitute an equal amount of lemon or lime juice.
Step By Step Instructions
Making this bread is easy, but it has a step that is (most likely) different than other bread you have made. Hint: squishing is involved.
Step Two: Combine the Wet Ingredients and Psyllium.
Whisk the water, vinegar, and psyllium husk in a medium mixing bowl. Let the mixture stand for about 5 minutes to thicken. If whole psyllium husk is new to your ingredients wheelhouse, this step is less usual. The psyllium mixture will begin to set into a loose, pale gel almost immediately (similar to flax and chia gels but less sticky than the former).
Step Three: Squish!
Let the squishing begin! I advise washing your hands again because they will be your best tools for mixing.
Add the psyllium mixture to the flour mixture and start mixing/squishing with your hands to combine the wet and the dry. It is not hard, but squishing, as opposed to stirring, is the most efficient way to combine the mixtures into a dough. Do not add more liquid. The dough will come together in about a minute or two of squishing.
Roughly shape the dough into a ball while it is still in the bowl.
If you do not want to use your hands, a standing mixer fitted with a paddle attachment is the best option.
Step Four: Shape the Dough.
Wash any excess dough off of your hands. With still moist hands, shape the dough ball into a loaf shape to fit a 9×5-inch (22.5 x 12.5 cm) loaf pan. Place the loaf in the pan (lined with parchment and/or sprayed or greased). Smooth the top and gently press into shape, rounding the corners and sides.
If you like, sprinkle the surface of the loaf with the optional toppings.
Step Five: Bake the Bread.
Bake the bread in a preheated 325F (160C) oven for 90 minutes until risen (it has a significant rise!), and the surface of the bread appears golden brown, dry, and crusty. The bread will also sound hollow when tapped.
Let the bread cool, in the pan, on a cooling rack for 15 minutes.
Slice the bread thick or thin for sandwiches, toast, and multipurpose gnoshing. This is a sturdy bread (no crumbling!).
What is the Texture & Taste?
First, texture: This is a fine-textured, firm bread (ZERO gumminess), with a very pleasant crust. The texture is akin to a traditional bread made with wheat flour. The crust is even more pronounced (in the most wonderful way) a day after baking. Toasting the bread results in a crisp, crunchy, filling slice.
Taste: The flavor of the bread is very mild and whole-grain toasty, similar to a whole wheat bread. The stronger flavor of buckwheat is made mellow by the neutral taste of the brown rice flour. Use the bread for every kind of topping and filling, savory or sweet, you crave!
Can I use different flours (in place of the buckwheat flour and brown rice flour)?
I do not recommend it. The proportion of wet and dry ingredients, as well as the quantity of psyllium husk, is particular to the buckwheat flour and brown rice flour combination. The one exception is quinoa flour, which generally works well as a substitute for brown rice flour. I plan to experiment with other flours and ratios in the days and weeks to come–I will share the successes, I promise.
Alas, no, it must be whole psyllium husks. Other gelling agents, such as flaxseed meal or chia seeds, will not work as direct substitutes (they might work, but it would involve some experimenting to determine their efficacy).
I also do not recommend psyllium powder. It can work as a substitute for the whole husks in some recipes, but not with this bread.
Happy baking! Let me know if you give this a try :).
In a medium bowl whisk the water, vinegar, and psyllium husks until blended. Let stand for about 5 minutes to thicken.
Add the psyllium mixture to the flour mixture and mix to completely combine into a dough (the best method: use clean hands to squish the ingredients together. Alternatively, use the paddle attachment on a stand mixer). Roughly shape the dough into a ball.
Rinse off any excess dough from hands. With moist hands, shape the dough into a loaf shape to fit the loaf pan. Place in the prepared pan. Use moist hands to smooth the top and round the sides slightly. If desired, sprinkle with optional toppings.
Bake in the preheated oven for 90 minutes until the surface appears golden brown, dry and crusty. The bread will sound hollow when tapped. Cool in the pan, on a cooling rack, for 15 minutes.
Remove the bread from the pan and cool completely on the cooling rack before slicing.
Can't wait to try this! I'm looking to meal prep a few sandwiches and was wondering how this bread holds up with spreads on them for a couple of days in the fridge?
Wednesday 28th of April 2021
Hi Mel! It holds up great! In fact, I had not finished a recent loaf before leaving to visit my parents for a week (it was store in a container in the refrigerator). It is still excellent a week and a half later, especially toasted :)
Sunday 18th of April 2021
hi there! looking to try this recipe and wondering if the pysillium husks can possibly be substituted for anything? this recipe looks amazing!
Tuesday 20th of April 2021
Apologies, but no, not for this one. I have lots of other gluten free, and grain-free, vegan breads on the site that do not have psyllium. Hope one of those might appeal :)
Sunday 18th of April 2021
Turned out too gummy
Saturday 3rd of April 2021
I am sensitive to rice. Any idea what to substitute it with. Also sensitive to gluten
Saturday 10th of April 2021
Hi Rachel! You can use an equivalent amount of quinoa flour or amaranth flour :)
Friday 2nd of April 2021
Love this recipe!! Only hitch was that I had to bake it longer than 90 minutes, but definitely worth it.