Gluten Free Bread
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.
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- ½ cup buckwheat groats
- ½ cup quinoa
- 1 ½ cups organic rolled oats
- ¼ cup chia seeds
- ¼ cup psyllium husk
- 1 tsp baking powder, aluminum free
- ½ tsp baking soda, aluminum free
- ¼ cup applesauce, unsweetened
- 1 ½ cups water
- 1 tsp salt, optional
- Soak buckwheat and quinoa overnight.
- Preheat oven to 350°.
- Rinse and drain buckwheat and quinoa.
- Place all ingredients into a food processor and mix lightly, just until mixture is blended together. (over mixing might prevent bread from baking through).
- Pour into a silicone bread pan or lightly oiled bread pan.
- Bake for 1 hour.
- Remove from pan and let cool completely before cutting. As it cools, it continues to “set” and firm up.
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Calories: 187kcalCarbohydrates: 35gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 417mgPotassium: 191mgFiber: 11gSugar: 1gVitamin A: 7IUVitamin C: 0.2mgCalcium: 80mgIron: 2mg
I don’t have buckwheat. Is there something else I could use to substitute for it or would I just increase the amount of quinoa?
I have heard that some people have used millet instead. I haven’t tried making it with just the quinoa so I’m not sure if it would work, sorry.
Hi Jill, I have been playing with this recipe and have found that replacing the applesauce with vegan buttermilk gives the bread more rise. I actually today made the best loaf yet by using 3/4 cup buttermilk and a cup of water. I am thankful for this wholesome gf bread. Keeps so well in the fridge. Thank you for your inspiration. Has definitely helped us transition to. a WFPB diet.
Been 4 months and it’s going great!
That sounds even more delicious! I will have to try that. Thank you MaryEllen
Do you make the vegan buttermilk with soy milk and vinegar?
It is a great question. Your suggestion make sense… Would love to hear from someone who knows the answer.
Hilly here in the UK. Its best to use soya milk, as there’s more protein in that, but to be honest I use whatever I’ve got if I’m pushed. So, it’s a cup of plant milk and a tablespoon of lemon juice. Mix them together and leave for five minutes to clump up. There’ll be a lot more clumping if it’s soya milk. TA-DAAAA! x
I use one cup soy milk and 1 T of lemon juice. Then let it sit for 10 minutes. I prefer using the lemon juice to vinegar.
Hi Jill, I made this bread, in fact I have made it twice, and love it!
I was going to bring some to work for a friend who is gluten free. She asked what was in this and when I told her buckwheat she said buckwheat isn’t gluten free. Just thought I would let you know.
Buckwheat is gluten-free. I know the name is deceiving, but it is actually a seed.
I know this is old, but I’m Celiac, and have to eat gluten free. Buckwheat is gluten free, Eva is right, it’s a seed. You’re coworker must be new to the gf world. Just Google it for her. 😉
Hi Jill, can I use psyllium powder in place of psyllium husks? What’s the quantity like?
I used psyllium husk powder, and it’s much thicker than Jill’s, based on the video, so I added a half cup of unsweetened soy milk and it came out fine. I think next time though, I will cut back the powder to 1/8 cup since it seems to gel much more than husks, but that’s just my experience.
It does work to use 1/8 cup (or 2 Tablespoons) psyllium powder!
I just made this (found it in your book – love the book by the way). However mine didn’t ‘rise’ much at all – very squishy dense. Tasty though. Has this ever happened or does yours always rise a bit? Was thinking my baking powder too old. Will try again. Thank you for this recipe.
It only rises just slightly. Mine is usually pretty dense too.
I have been gluten free for over 10 years, and I have never been able to make a successful gluten free bread from scratch. I just made this today, and it is so easy and tasty! I love the fact that the bread uses whole food ingredients and is flour free! Thank you for posting this recipe!
I made the bread and it looks wet inside, what did I do wrong?
You might have overblended the mixture. The inside does stay a bit moist but after sitting a cooling everything sets up a bit more.
today I made this bread and it turned out perfect! after soaking the grains, i poured the grains into a colander lined with cheesecloth, rinsed then squeezed out the remaining liquid before putting the grains into my processor. The middle set up perfectly after cooling completely. We love it and look forward to adding different seasonings, herbs. I think squeezing out excess moisture helps with the too moist center problem. Thx!
I’m not sure what I’m doing wrong, but I have tried this bread recipe three different times and each time it comes out really dense and gooey. For the first two batches, I had red quinoa and psyllium husk powder, so I thought that was the issue. I bought psyllium husk fiber and white quinoa and even bought new baking soda and baking powder just to be sure that wasn’t it.
This morning, I made the new batch and was encouraged when the dough wasn’t as thick as the last two batches, but after baking it for an hour and 15 minutes, it is very similar to the first two tries. It’s super dense and not completely cooked. It also didn’t rise much.
I have found when baking various gluten free bread recipes that the pan can make the difference between cooked versus soggy, ie., glass versus metal pans.. And another factor is whether it’s lined with parchment or not. If Jill had success with silicon then I will go with silicon as well.
It is very dense. But you might want to consider the amount of water in your quinoa and buckwheat that contributes to the moisture level of the batter. Maybe you need to reduce the amount of added water to compensate.
Sorry if you have already answered this question but the applesauce looks like a dry ingredient? I know applesauce to be cooked apple. Could you clarify this for me please. Can’t wait to make this for my grandson who has Coeliac disease.
Hi! Can I use buckwheat flour instead of buckwheat? If so, should I use less than 1/2 a cup? Thanks you!
Hi Liz, I wouldn’t use buckwheat four because it is usually ground too fine and it keeps the bread from cooking completely in the middle. It stays kind of gummy. If you don’t have buckwheat, you could try millet or quinoa.
As a type 1 diabetic/gluten intolerant vegetarian, I was looking for a bread I could make and eat. Tried your gluten-free recipe and added cinnamon and (after food processing) blueberries to it. My blood sugar and insulin use dropped surprisingly within weeks of making this change. That’s the only life change I’ve made during the three month time period, so I have to attribute the health improvement to this bread. Also, it tastes good, has a great texture, and can be used for anything “store” bread is used for. Thank you so much!
I tried quinoa instead of buckwheat flour and it worked great! Thanks for your help.
Have you tried storing this bread (sliced) in the freezer or fridge for longer shelf life? Would it work like the other gf breads, where you take the frozen slice out, toast it, and it works great? I wasn’t sure if it would turn gooey…
It freezes great!
Jill, I love your site, videos, and healthy and tasty recipes. I make sure I have this Gluten Free Bread on hand at all times (and I’m not even gluten intolerant). I love this bread served with your Vegan Cream Cheese recipe. Thanks for giving us healthy alternatives to favorite foods.
It’s definitely the most delicious gluten-free bread I’ve had, and the easiest to make too! Made a batch yesterday. Great with pecan butter and coconut butter!
I made this last night and it’s amazing… moist, chewy and deeply satisfying! My German husband, who is VERY picky about his bread, loves it. I don’t ever need to buy bread again!
Jill, what do you suggest to store it… counter top or fridge, plastic or paper covering? I’ll definitely make 2 loaves at a time, and slice and freeze the second one for later.
I would keep it in the fridge in an airtight container. It will be good for over a week. It also stores wonderfully in the freezer.
Will do… thanks so much!
one loaf doesn’t last a week at my house. I don’t worry about length of storage. Thank you Jill.
Can you use something else beside physillium like maybe flax or chia
It doesn’t work quite the same and doesn’t firm up as well.
Jill, does your bread rise much? Mine was flat. Wondering if the time in the food processor makes a difference, i.e., longer vs. shorter mixing time?
It doesn’t rise that much. I baked it in a smaller bread pan so it is taller. Mine is 4″ x 6 1/2″
Ah, my silicone bread pan is 4″ x 9″, so that makes a difference. I’ll keep my eye out for a smaller pan… it would be easier to make a sandwich then!
Do you remember where you bought silicone pans that size. I’m having trouble finding it and it seems like a perfect size to try.
I’m sorry Maureen, I got it at a discount store, not realizing that it was a rare size. Sometimes I 1 1/2 the recipe so that it fits the normal size pan.
I want to try the bread. I do not like the taste of quinoa. Can I use millet instead?
Hello Jill, the recipe looks so promising!
I just have to ask, because I haven’t seen it in the previous comments – don’t you need to add apple cider vinegar to balance the baking soda?
That is a good question. I’m not sure on the science behind the vinegar and baking soda reaction but it might actually improve the rise for this bread. I will have to try it.
Jill, I made this bread and am so happy with it! Thank you so much for creating and sharing this recipe! I love it!
Buyer Beware! I made this and found it unexpectedly sweet. Finally figured it out…my psyllium was sweeten with fructose. Didn’t have any psyllium for the second attempt, so I substituted Hemp hulls. Came out fine. Will continue to make this. Think maybe I’ll add raw sunflower kernels after the blending next time. My oven requires an extra 5-10 minutes.
Should the buckwheat and quinoa measure half a cup before soaking or after soaking?
Hulled buckwheat or buckwheat groats?
I’m confused, the recipe calls for buckwheat groats but here you are saying hulled buckwheat? Are they the same thing?
Yes, they are the same thing
Made your bread today after seeing you on Chef AJ. Thank you so very much for sharing this recipe. It turned out perfect. Do you happen to know the nutritional information? Thanks, Debbie
Thank you Debbie. I don’t have the nutritional info, sorry
Raw buckwheat or toasted (kasha)?
Jill, I was mistaken Buckwheat is gluten free. So sorry! I told her barley instead of buckwheat. My error
Can I substitute something for the buckwheat such as millet? Looking forward to making this!!
Some other viewers have written in and said that they used millet instead and it worked but I haven’t personally
I am going to start making this bread every week and don’t want to buy little bags of ingredients every week at the grocery. I’d rather buy bulk and store in the freezer. Is anyone else doing this? If so, do you have a good source to order ingredients from?
Thank you for this easy and quick bread recipe. I’ve made the original and other variations and they’ve all turned out great!
The comments here seem to fall into two camps. Those who love the bread and those for whom it turns out soggy and seemingly uncooked. I had high hopes but unfortunately mine fell into the soggy, uncooked camp. Underwhelming.
Since I don’t have a food processor, I was hesitant to make this bread, but I saw that a previous comment stated that they had success with hand mixing the ingredients, so I decided to give it a try. It worked, but the texture was not the best. I loved it, but my family could not say the same, but, more for me! The only issue I had was a little trouble getting it out of the pan, as I lightly oiled it. I will definitely make this again though, because it is better than any store bought GF bread I’ve ever had!
I made this bread recipe and ended up with a wet gooey middle. I wondered if baking it longer would help, so I continued baking it for TWO HOURS. It never cooked through. I showed it to my brother, a baker who owns his own bakery and makes gluten-free bread there. He said I’d discovered a plant-based substitute for cement. LOL! I have a hunch I over-blended it. I will try again.
Sometimes if you over blend the mixture it doesn’t cook through in the center. It stays a bit moist until it has cooled completely. It takes that extra time to “set”. I will make a note on the recipe.
Fabulous recipe Jill. So thankful for your inventiveness! I made this this morning and the flavor is great but it didn’t really rise. I didn’t have the aluminum free baking powder and soda but I didn’t think that would matter that much. What do you think?
I don’t think the kind of baking powder or soda makes a difference. It doesn’t really rise much. Maybe 1/2 inch or so higher than the level of the uncooked bread.
What can you use instead of buckwheat- I do not like the taste of it. ?
Sorry, I haven’t tried any substitutes for it.
Can I leave the chia seeds out… or replace with something else?
I am allergic to apples, any replacement for the apple sauce??
you can sub canned pumpkin for applesauce in other recipes – might work in this one?
I would think so
STEEL-CUT oats, or ROLLED oats?
I just made your bread and it turned out really good. In order to lighten it up a little I left out the chia seeds, used a little less water, and used sparkling spring water. I did use the salt. I also let it sit on counter to give everything a chance to fully hydrate. My bread has a good rise and a less gummy texture. I will add a little apple cider vinegar to my next loaf . Thanks for your wonderful recipes!
This bread is epic!!!! Thanks Jill!!!
Hi Jill! I’m allergic to oats…even gf oats. Can you suggest a replacement? Thank you!
I haven’t tried substituting the oats, sorry
How loose is the dough/batter? I want to try this recipe in a silicone baguette & bread pan (has 8 small baguettes) that has small holes on the bottom. Would the dough leak through?
The batter is pretty thick so I think it would do fine.
I was a bit frustrated that the video has more detail in the instructions than the cookbook does. I definitely overmixed the dough and later when I watched the video you only pulsed the mixture twice. The instructions online say specifically that overmixing will prevent the bread from baking through. That would be very good info to include in the cookbook. Not everyone will take the time or have the technology to watch your video. I imagine my first attempt will be going into the compost bin!!
Hi Jill I absolutely love this bread
I’ve been blessed that a friend who bakes this bread has been sharing it with me
However it’s time I catch my own fish
I do not need to be gluten free so my question to you is if I can add eggs as well
Wondering if anyone has experimented with that.
Haven’t tried adding eggs, sorry
I am just obsessed with this bread. I don’t need to be gluten free my partner does. It isn’t “bread” like it is very dense and chewy. If you are looking for an exact bread replica this isn’t it. I like it much better than any bread. It is filling, full of fibre, so healthy and while it doesn’t taste like normal bread to me it is an improvement. I love it with nut butter on it. It is a great as a snack when you are hungry because it is actually satisfying. My GF partner doesn’t like it as much as me but he likes it. I will make this all of the time.
I made this recipe today from your new cookbook. Is the 1 1/2 cups of water additional to the soaking water? I did add it as extra water. The end result doesn’t look like yours, I think I over processed it. Tastes delicious though.
Comment on cook book: As a New Zealander i enjoyed reading about your stint in NZ. Maybe in the next book you could put Fahrenheit and Celsius in the instructions? Thank you. Making several recipes out of book today.
The water is in addition to the soaking water. The soaking water is completely drained off before blending it with the rest of the ingredients. Our next cookbook will have metric conversions =)
I love this recipe, but it has been harder to sell the rest of my family on it so I experimented. I first replaced the quinoa with whole grain millet. It got an “it’s ok”. So I made one more change. I substituted oat groats for the buckwheat groats. This is the first and only new plant-based recipe that has made my favorites list.
If your family still doesn’t like it you can try my buckwheat bread recipe. It is less grainy.
Just wondering if I can use GF steel-cut oats, or will the steel-cut oats mess with the texture? Thanks so much.
You are right Bekah, the steel cut oats change the texture and doesn’t cook through to the middle very well. I always use rolled oats.
I made this bread amazing. I used almond milk and lemon juice to make buttermilk instead of applesauce and added black salt. Used tricolour quinoa. Just pulsed the infredients in my vitamix blender at 1 for a couple of times. Really good. Next time i shall try with one of my 8 varieties of millets.
Can I replace the rolled oats with something else? I do react to the oats the same as to gluten, unfortunately.
Sorry, I don’t really have an alternative with this recipe.
I used a regular metal loaf pan for my very first loaf and wasn’t happy with it. Tried it again with a silicone pan. Love, love it!!! My husband who doesn’t eat healthy at all loved it. : )