Gluten-free Bread

Gluten- Free Yeast Free Vegan Bread

   I invite you to try the following bread recipe.Baking gluten free and yeast free is still a challenge.We are at the dawn of a new type of cuisine.We are innovating and creating a new life style.

  The following is a delicious succesful result after a lot of trial and error .

  I hope it’s useful and inspiring!  

Gluten-Free Yeast-Free Vegan Bread

Medical medium compliant recipe,no additives,no corn derivatives used
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices


  • 1 large bowl, a blender, whisk, loaf pan (I used 9" x 3" )


Flour combo

  • 1 cup gluten free oat flour
  • 1 cup millet flour
  • ¼ cup brown rice flour
  • ¼ cup quinoa flour


  • ½ cup unmodified potato starch
  • 3 heaped tbsp milled flax seed + psyllium husk combined

Raising agents

  • 2 tsp gluten free baking powder
  • ½ tsp gluten free baking soda


  • 3 tbsp olive oil
  • 1 cup filtered water

Flavouring and spices

  • ¾ tsp himalaya salt or sea salt


  • Preheat oven to 180°C (350°F)
  • Mix the combination of flax seed and psyllium husk with 3 times more water ( 6 tbsp water in our case) and allow to rest and gel up for 10- 15 minutes
  • In a large bowl whisk together the dry ingredients
  • Add the wet ingredients and mix well to combine,no need to overknead.
    It needs to be a thick dough - feel free to add more brown rice flour or more water if needed.
  • Pour into a pan lined with parchment paper
  • I like to sprinkle a mix of seeds (sunflower seeds,pumpkin seeds,black sesame seeds) and to use a spoon to gently push them in and make sure they stick to the dough.
  • Bake for 50 - 60 min or more depending on your oven.I recommend checking the oven every 10 - 15 min.
  • Remove from the pan and allow to cool completely before slicing
    Make sure you place it on a rack or if not turn it over every 10 min to prevent the bottom crust to become moist and soggy.
  • Enjoy!



     I used a blender to make millet flour out of millet grain,gluten free oat flour out of  rolled oats and quinoa flour out of quinoa flakes.It saves some time if you have these ready made in your pantry,they are available for purchase in health stores usually.
    There is room for innovation so you can experiment different flour blends although I don't guarantee the result.I have already tried several  and this one was the most gratifying so far.
   I intend to keep experimenting and to post any future succesful combinations.


  I used a mixture of milled flax seeds and psyllium husk -ratio 3:1 .
  If you use psyllium husk only,please bare in mind that 1 tbsp of it should be mixed into 1 cup of water.I haven't tried using only psyllium husk yet.
  Psyllium husk gelifies much faster  even when using a very small quantity,so I really recommend it in combination with the milled flax seeds.

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