Gluten Free Bread

by Jill Dalton

I can’t wait for you to try this Plant Based Gluten Free, salt, oil and refined sugar free Bread! It is great for sandwiches and even better as toast. Trying to find gluten free bread in the grocery store that is also Vegan and tastes good is almost impossible. I have finally perfected this recipe and have been making it for my family for quite a while now. They all love it and I find that I am making about a loaf every other day!

Gluten Free Bread

Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 493 voted )


1/2 cup buckwheat groats
1/2 cup quinoa
1 1/2 cups Gluten Free Oats
1/4 cup chia seeds
1/4 cup psyllium husk
1 tsp aluminum free baking powder
1/2 tsp aluminum free baking soda
1/4 cup unsweetened applesauce
1 1/2 cups water
1 tsp salt (optional)


  1. Soak buckwheat and quinoa overnight.
  2. Preheat oven to 350°.
  3. Rinse and drain buckwheat and quinoa.
  4. Place all ingredients into a food processor and mix lightly, just until mixture is blended together. (over mixing  might prevent bread from baking through).
  5. Pour into a silicone bread pan or lightly oiled bread pan.
  6. Bake for 1 hour.
  7. Remove from pan and let cool completely before cutting. As it cools, it continues to "set" and firm up. 
Did You Make This Recipe?
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Kathleen Butler September 16, 2018 - 8:32 pm

I am gluten free due to celiac disease……WHAT SIZE BREAD PAN????? Help1 please advise …9 x 5 9 1/2 x 5 1/2, 8 x 4… gluten free baking this is important. Thanks so much or this wonderful recipe….can’t wait to try it.

Jill Dalton September 16, 2018 - 10:35 pm

It is a 8 x 4 pan =)

Theresa Hanley May 22, 2020 - 7:52 am

I have been cooking vegan and gluten free for more than 30 years and, I have to say, this is the best gf/vegan bread EVER!!! It is so delicious and easy to make. Thank you! My eight year old loves it too <3

Rozina March 27, 2019 - 8:49 am

Hi thanks fir the recipe. However don’t we need to soak chia seeds before adding. Ps guide thanks

Jill Dalton March 27, 2019 - 7:00 pm

No, they actually help to soak some of the moisture out of the bread while it is baking so that it doesn’t end up gummy. =)

Teri September 16, 2018 - 8:51 pm

Is it psyllium husk powder?

Jill Dalton September 16, 2018 - 10:34 pm


Tanya September 17, 2018 - 9:36 am

Hey Jill 🙂 I am so looking forward to this recipe. We do have Celiac in my family, so I truly appreciate the gluten free recipe! Unfortunately I am very allergic to quinoa. What healthy gf substitute could I try as a replacement? Thank you!

Jill Dalton September 20, 2018 - 10:11 am

I haven’t tried any substitutions for this recipe unfortunately. Possibly millet.

Tanya October 25, 2018 - 9:33 am

Thanks Jill! Somehow I missed your response, so I’m sorry for the delay in replying to you. Do you think I should soak the millet as well? I just joined your free membership community 🙂 YAY!

Jill Dalton October 28, 2018 - 5:25 pm

I would =)

Beth March 25, 2019 - 12:40 pm

I tried millet in place of quinoa and it worked great.

Jennifer November 3, 2018 - 8:32 am

You could use extra buckwheat in place of quinoa. Made a bread that was all buck wheat-based and it’s pretty good too so I’m sure it would work. I actually made this bread yesterday and it was pretty good very excited to not have to purchase my own gluten-free bread anymore I just need to get the right size pan because the love that I made looks like tea bread Lol. thanks so much Jill for an awesome recipe . You are my go o blog for recipes:)

Jennifer November 3, 2018 - 8:42 am

I actually made one burger bun out of the mix to see how to did and I’m happy to report it held its shape well . I just put on a piece of parchment and placed on a small cookie sheet. Put in in the oven to cook next to the bread loaf . Took out about 50 minutes. Going to try some hot dog buns next.

Heidi Minett September 18, 2018 - 9:20 am

Tried making this today. Soaked the grains overnight and did exact measurements…but it was so thick it wouldn’t process nice. I live in Wisconsin….lol….not sure if that matters, but it definitely didn’t pour into the pan like your video. Any advice?

Mireille October 4, 2018 - 8:40 pm

I just tried the recipe today too and it did the exact same thing that you are describing. I ended adding a lot of water to try to thin out the dough to the consistency of the one in the video. It has not cooked well either.. 🙁 it created a huge bubble on the top and the middle was super gouey. I put it back in the oven. I’ll go check on it soon, but definitely not a success here. I am really puzzled… cannot wait to find a good GF and vegan bread recipe

Caren September 19, 2018 - 4:36 pm

Hi Jill. You responded to a previous question that you are using psyllium husk powder but the link you provide to the product doesn’t seem to be the powder form. Can you just confirm that you’re not using the whole husk but are using it in powder form? It does make a difference in the amount used. Thanks!

Jill Dalton September 19, 2018 - 6:36 pm

Hi Caren sorry for the confusion it is actually the husk not the powder.

Caren September 19, 2018 - 11:54 pm

Thanks so much!

Mireille October 4, 2018 - 8:43 pm

That is probably why my bread didn’t work since I used the powder.

Laura November 12, 2018 - 6:14 pm

Thank you for sharing this. I used psyllium husk and apparently it was the powder and didint see there was a difference until I read the comments. Its in the oven. Hope it turns out. Maybe an asterisk and note in recipe would be helpful. 🙏

Peter February 17, 2019 - 10:11 pm

what? omg I already order the powder

Josie March 9, 2020 - 6:56 pm

Hi Jill, can you use buckwheat flour? Would it be the same quantity? Thanks! 🙂

Jill Dalton March 10, 2020 - 10:07 am

I haven’t tried it but I think it would make the bread too dense and it wouldn’t completely bake through in the middle.

Kay September 19, 2018 - 8:21 pm

Hi Jill. Just tried this loaf. It didn’t rise. Did everything as per instructions. Have you encountered this before? Thanks

Jill Dalton September 20, 2018 - 10:09 am

I haven’t. I was reading online about why it might not have risen. Maybe old baking soda? Sorry, not sure

Kay September 20, 2018 - 6:01 pm

Thanks Jill. Great flavor, super easy
and moist. I will give it another whirl with new soda.

Donna Boyes September 22, 2018 - 4:27 pm

I made this today. It worked out perfectly. I actually (by mistake) bought Buckwheat flour so I went ahead and used it and just added about 3/4 cup water. I will be making this again for sure. Thank you!

Laura November 12, 2018 - 6:16 pm

Good tip.

Peg Tuttle September 23, 2018 - 8:21 pm

Can’t wait to make a loaf! Love those blue oven mitts. Where did you get those?

Jill Dalton September 24, 2018 - 9:07 am

I got them at a garage sale. They are by Jamie Oliver but honestly they don’t work that well =)

Dina September 25, 2018 - 12:51 pm

Hi Jill: This was such an easy bread to make. I didn’t have psyllium husk so I ground up some flax seeds and used that instead. The silicone bread loaf pans are the best too as the bread pulls away from the sides easily. Smeared a little peanut butter on and topped with some fresh blackberries, and it was delicious!

Kiesha May 21, 2020 - 12:31 am

Did you use the same amount of flaxseed for the psyllium husk?

Heidi September 28, 2018 - 1:27 pm

This is a fantastic and delicious recipe. I bought 2 silicone loaf pans off of Amazon Prime for around $10 and they worked perfectly- no oil was needed, the baked loaves popped right out of the silicone pans without sticking. I doubled the recipe to make two loaves at once. They rose beautifully, they came out crispy on the outside with a tender/moist bread inside- the texture is wonderful: it has a great mouth chew due to the variety of whole grains used. It was delicious sliced plain, as well as sliced and toasted with a nut or fruit spread on top. This will be our go to EASY GF bread recipe! **I left the tri-color-quinoa and raw buckwheat grains soaking overnight for 2 nights as I didn’t have time to make it the next day as originally planned- despite this, they still came out just perfect. Thanks again for this recipe!

Heidi September 28, 2018 - 1:31 pm

Meant to also state that I used a convection oven to bake the 2 loaves and I left them in for 50 minutes as they baked fully in that time. If using a convection oven, Check your loaves about 45 minutes into baking them to see how much time they need after that.

Peter J February 17, 2019 - 10:25 pm

Thanks for the feedback, I only have a convention oven, I will be checking it as it bake

Peg Tuttle September 29, 2018 - 4:18 pm

Hey Jill! OMG! You were right – we love this bread. Made it an hour ago and it’s gone! So good. Thank you so much. I can’t wait to see what cooking next!

Hazel Webster October 1, 2018 - 5:50 pm

Tried making this in Nutrabullet but ground down everything too much, wouldn’t bake properly (after about 2hours gave up),sliced it and put in toaster to see if this would help but to no avail. Will maybe try Bamix machine next time.

Mia June 28, 2020 - 11:30 am

I wouldn’t use the vita mix. That would liquify too much. I used just a standard processor.

Hazel October 13, 2018 - 5:04 am

Tried recipe again but this time just mixed ingredients by hand. Success, bread is lovely toasted with almond butter. Thanks Jill.

Jill Dalton October 14, 2018 - 6:17 pm

I’m so glad it worked for you!

Chintha Samarawickrema December 21, 2019 - 2:20 am

Hi Jill, I made this bread. It came out exactly like yours. It was very good! Soft inside & crispy outside; yum!
I just wanted to double check …that you don’t use salt at all? I didn’t see salt under the ingredients. It was still ok because I’m used to using very little salt. I’m hoping to make this when my sister visits me; I’m trying to get her into gluten free diet. I might have to add a little salt because she would like it with a little salt.
Thanks so much for this very easy GF vegan bread! I love it so much!!
BTW, are those silicone bread pans non toxic? I’d like to purchase, but because I have an autoimmune issue, I’m very cautious about the cookware that I use. Thank you!

Jill Dalton December 23, 2019 - 8:37 am

Hi Chintha,
I don’t use salt in that recipe but it could use some for taste. I originally made this recipe for SOS free cooking but a little salt is OK. Here is what the description for the silicone pans say: 100% Customer Satisfaction Guarantee
100% Food Grade Silicone, BPA Free, Latex Free, Exceeds FDA & LFGB (European) standards.

Chintha Samarawickrema December 23, 2019 - 10:47 pm

Thank you, Jill! I really appreciate you getting back to me with the important information!
Thanks so much! Have a wonderful Christmas!

Charlene+ December 12, 2021 - 7:53 pm

You could always add in some miso

Patty October 14, 2018 - 3:02 pm

Darn, my health food store that has bulk grains didn’t have buckwheat. The clerk suggested buckwheat flour. I’m wondering if that would work instead?

Patty October 14, 2018 - 3:09 pm

…oh, just rewatched the video…it’s whole buckwheat I need, not flour…

Jill Dalton October 14, 2018 - 6:16 pm

I haven’t tried making it with the flour. Buckwheat flour is usually ground really fine so I’m not sure if it will work. Sorry

Gloria Lee October 14, 2018 - 7:33 pm

Thanks for the neat recipe. It’s not clear if you’re using dry or cooked quinoa. Can you please clarify?

A Healthy Hint October 29, 2018 - 4:37 pm

This sounds so cozy and delicious!

Mazoli - Blog Author November 3, 2018 - 9:04 pm

Great recipe!

amydmomof4 November 3, 2018 - 10:19 pm

I love this bread. Healthy and tasty! Here’s to another great WFPB recipe!

Rachel November 9, 2018 - 1:38 pm

I love this recipe! Thank you for sharing it. The flavor of the buckwheat is nice. I like the bread with pb on it

Sammi Lombardi November 9, 2018 - 6:52 pm

Looks great! I just made a loaf according to the directions and the bread rose like crazy… like too much, like 6 inches above the loaf pan line. I don’t know what went wrong

Jill Dalton November 14, 2018 - 9:18 am

hmmmm. Everyone is having different results with this recipe. It must just be the difference in ingredients ( brands, where they come from and so on )

Meredith Brown November 11, 2018 - 3:09 pm

After cooking for an hour and half in as 5×9 pan It was a big lump or bowl of wet oatmeal inside a outward dry crispy cacoon. Any suggestion ladies? I would love to try it again. I want this bread so

Jill Dalton November 14, 2018 - 9:24 am

That is strange. I have never had that happen.

Michelle December 2, 2018 - 6:27 pm

Is it ok too soak the grains only for a few hours? I realized I didn’t read the directions thoughly and I need to plan ahead?

Jill Dalton December 3, 2018 - 9:13 am

It should still work fine =)

Gayla Ellis December 10, 2018 - 2:58 pm

Hi Jill, can you explain why you add baking soda since soda has to have an acid to react with? Would it work with just the baking powder? Also mine didn’t rise much as was gummy in the middle even after baking an extra 10 minutes. I checked my baking powder date and it was 2 years past the date!! Just wanted to mention in case others might have old baking powder. Baking soda doesn’t expire.

Jill Dalton December 10, 2018 - 5:51 pm

You are absolutely right about just using baking powder. I didn’t know until now that baking powder actually has baking soda in it and it doesn’t need the extra acid to react. Thanks for helping me to learn =)
Some other people have had the same gumminess issue that you have. Honestly, I’m not sure why. Mine never does. sorry.=(

Amanda December 21, 2018 - 9:35 am

Thank you Jill.This recipe is so delicious and hearty. I love its nutty, chewy texture and taste. This is my first gluten free bread recipe attempt and the preparation method and cooking instructions were easy to follow. I had to add a 1/2 cup more water to get my batter to the same consistency as yours had in the cooking video. I look forward to your videos each week and I have also enjoyed seeing your daughters’ enthusiasm for the whole food plant-based lifestyle.

Jill Dalton December 22, 2018 - 8:55 am

Thank you Amanda =)

Joyce December 24, 2018 - 6:58 pm

Jill, you made a comment that everyone is having different reactions to your recipe. I just smiled. My mom always told me you could give a recipe to 50 women and you could easily end up with 50 different results! 😊 People use different ovens, mixers, pans, brands of ingredients etc. It’s funny in a way. And for those of you who say the batter is too thick… well if it sits too long it will thicken up. Mine did when I took a phone call and came back to finish. Anyway, Thanks Jill! I for one LOVE this recipe, and at times I’ve given it a few variations just for fun. I just took out two loaves from the oven for us to have for our Christmas feasting. I experimented and spiced one up with cinnamon, nutmeg, cloves, allspice, cardamom, orange peel, raisins and dates, I can’t wait to try it. Merry Christmas!

Jill Dalton December 25, 2018 - 9:46 am

Thank you Joyce, that is so true. =) I’m glad you are enjoying the bread. Have a wonderful Holiday!

Maria December 30, 2018 - 6:33 pm

Hi Jill I n from Portugal and love your recipes
If can’t use applesauce what can I use to substitute?
Thank you for all yours teachings

Jill Dalton January 1, 2019 - 9:35 am

Half a banana would probably work =)

Rachel December 31, 2018 - 3:21 pm

Would roasted buckwheat work? It’s the only thing I can find in my local grocery stores.

Jill Dalton January 1, 2019 - 9:32 am

Pretty sure that would still be fine =)

Tinna Arn January 7, 2019 - 5:18 am

I made this bread and it came out looking rather nice but had a very peculiar almost petrol-y smell to it! The smell was so overpowering that I could not try the bread. Has anyone had the same experience? I have no idea what caused this, any ideas?

Joyce January 18, 2019 - 1:41 pm

Was your quinoa organic? Organic is best. Secondly, sometimes quinoa can be so powerfully strong with the odor you mentioned. Some people toast it in the oven before cooking or baking with it to remove the smell. I’ve found just a very very good rinse helps, and I also soaked my quinoa a bit longer like another person did… almost to the point of sprouting. Then before putting into the recipe, rinse it again very well. This should do the trick. Please don’t give up. This bread is awesome toasted!!! And keeps well in the fridge.

Joyce April 9, 2019 - 8:29 am

Some types quinoa can cause this I’ve found. Make sure your quinoa is organic and not rancid. Also you could rinse the quinoa before soaking to help remove the saponin. (Saponins are naturally occurring phytochemicals that coat the outside of unwashed quinoa, giving it a bitter or soapy taste) Hope this helps.

Natalia February 22, 2020 - 10:34 am

Joyce, this is super helpful! I’ve made the bread three times now. It turns out great and we love it, however my husband mentions the quinoa taste, so it would be awesome to eliminate it. Have you figured out which types of quinoa (besides organic) have the least of it?

Susan January 8, 2019 - 1:56 pm

Great recipe!

Linda Choueiri January 17, 2019 - 2:07 am

Dear bakers! This recipe is AMAZING! Best gluten-free Vegan bread ever! I soaked the buckwheat and quinoa for much longer time, so that the grains were nearly sprouting!
Thank you for the lovely recipes.

Helmut January 18, 2019 - 11:30 am

I’ve made this bread a half dozen times, tweeking the method a little at a time, hoping for better results without sucess. The flavor is very bland as is so I’ve added a teaspoon or so of salt to give it a little kick. Mine also come out a bit gooyie in the middle even after baking for an extra 5 or 10 minutes. Even so the bread is very good if toasted and spread with some peanut butter.

Peter J February 17, 2019 - 10:41 pm

Thanks for this awesome recipe.
Cant find a gluten free oats in my area. Can the oats be omitted and instead increase the quantity of the quinoa and buckwheat?
Has anyone tried without the oats?

Beth March 25, 2019 - 12:42 pm

Hi there, I was wondering if you know of any substitutions for the oats in this recipe?

Esther Ting May 10, 2019 - 2:30 pm

Hi Jill, may I know the brand and model of food processor and oven you had used? Also, if I can’t find Applesauce, can I just use honey? Instead of water, can we use almond milk? I just want to make it more flavorful as it seemed like it might be bland.

Jill Dalton May 12, 2019 - 3:26 pm

It is a Cuisinart
I think the honey would work and almond milk would also work as a replacement.

Lili May 23, 2019 - 5:34 pm

When watching the video, it looks like you are using a tablespoon of baking powder rather than the teaspoon the recipe calls for. Tried this and went by the recipe but found it heavy and not too tasty. Wonder if I should have used the tablespoon.

Helmut Neumann May 25, 2019 - 1:31 pm

My experience was like yours. Adding some salt helped make it more flavorful.

Delyse May 24, 2019 - 9:27 am

Tried this recipe this morning – the bread was DELICIOUS! Love the texture and hearty bites!! Thanks Jill.

Esther Ting May 31, 2019 - 11:08 pm

I’m also allergic to oats so can I use almond flour in its place?

Jill Dalton June 1, 2019 - 4:25 pm

I haven’t tried any substitutes so I’m really not sure how it will bake, sorry

Judy Bentley August 31, 2019 - 7:38 pm

Jill could you please tell me how long you mix the ingredients. I definitely want to make this and bought all ingredients today but do not want to over mix! Thank you Jill!

Jean-Francois October 4, 2019 - 8:37 pm

Absolutely delicious truly, so moist and tasty! Yum! Thank you Jill!!! I had it for breakfast with some Manuka honey spread on it and a fresh papaya. I didn’t have any psyllium husk so replaced with hemp seeds which increase the fat content a little but hemp seeds are good for you. I have now ordered some psyllium husk and busy baking this fabulous bread the way you intended, can’t wait to taste it. Thank you again Jill!

Keri October 21, 2019 - 10:02 am

I’ve really enjoyed your bread recipe, but the slices are a little small to make a sandwich. 🙂 Have you (or anyone) successfully tried doubling the recipe in a larger pan to make a larger loaf? Thank you!

Daniela Jusupov October 23, 2019 - 1:20 am

Hi Jill, can I make this bread without mixer?

Jill Dalton November 6, 2019 - 3:55 pm

I think you probably could make this without a mixer, I just haven’t done it.

Irena October 24, 2019 - 7:08 pm

Hi Jill, this bread is awesome! Finally, I got something to replace my boring keto bread. How long did you mix it in the food processor ? Mine turned out to be very thick. Maybe I over mixed it. I will try next week to just few pulses and use almond milk instead of water. Can I reduce the 1 1/2 c of gf oats to 1 c and the rest buckwheat & quinoa? I love quinoa and buckwheat. I eat them everyday instead of rice. Even if the bread turned out to be a bit dense, but it is a very healthy and clean bread. I toasted a bit w/ almond butter & my turmeric, cinnamon, & ginger tea. It’s a winner!!! Thank you so much for sharing this recipe. I appreciate it so much.

Wendy October 28, 2019 - 1:06 am

Can this bread be frozen?

Jill Dalton November 6, 2019 - 3:52 pm

Yes,it freezes wonderfully

Natalia January 5, 2020 - 1:15 am

Hi Jill, is the spoon you use for the baking powder and soda a tablespoon or a teaspoon? It looks like a tablespoon.. also, do you know if it will turn out with psyllium powder instead of husk? If so, how much should we use?

Susan February 7, 2020 - 7:59 pm

I made the recipe twice and love it…Living in Colorado with low humidity, I found I had to add approx. one extra cup of water which still did not allow me to pour out the dough, but it was necessary for it to bake well.

Leslie February 29, 2020 - 7:20 pm

Thanks for the tip Susan!
I live at high elevation also with low humidity.👌🏼

Tony February 14, 2020 - 4:25 pm

Can i use husk powder? Probably have to use less then 1/4 cup?

Natalia February 22, 2020 - 10:32 am

Jill responded to me on this over Instagram. You can try with about 1/2 the quantity, yes, but it’s hard to say if it will turn out. This recipe seems to like the least amount of processing, grinding possible.

Janet Kitsmiller March 2, 2020 - 9:55 am

I wish I could pin this.

Jacqueline April 1, 2020 - 9:44 pm

Psylium husk gives me a rash , is flax seed OKAY, plus it wasn’t sweet enough can i add more applesauce.

Jill Dalton April 6, 2020 - 11:58 am

I haven’t tried using flax instead of the psyllium but I think it would work if you grind it first into a meal. If you want it more sweet, I would suggest throwing in a date or two. I think adding more applesauce might prevent it from baking through to the middle. It might just be too much liquid.

Lynn Orrell May 20, 2020 - 10:12 am

I have not cooked with buckwheat and when I went to two natural food stores the only thing in the bulk bins was buckwheat groats. Is this the ingredient used in your recipe or do you use another version of buckwheat?

Jill Dalton May 20, 2020 - 10:30 am

That is exactly what I used =)

Kathleen Collins May 30, 2020 - 12:32 pm

So yummy! The best GF bread I’ve ever had and I made it! It’s delish, satisfying and just wholesome. Thanks! We need more GF bread recipes! 🙂

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