Easy Gluten-Free Vegan Bread (Sliceable Thin Crust)

Hands down, this is the easiest, quickest, and largest gluten-free bread I’ve made successfully so far. This simple loaf takes just 10 minutes to prepare and 70-90 minutes to bake, producing a thin crust, a soft interior, and slices that toast beautifully.

Inspired by elavegan gluten-free vegan bread , I adjusted a few details to make it even more practical for everyday baking. This wholesome homemade gluten-free vegan bread is naturally free from eggs, dairy, and yeast. Based on a traditional German-style bread, it includes psyllium husk powder for added fibre and a satisfying texture, with a crisp exterior and a soft centre.

What flours have I used?
I’ve made it two ways: one closely following her original ingredients, but with the addition of apple cider vinegar and shaping the dough with lightly oiled hands using olive oil. I have tested with the base flour being either buckwheat or teff flour, a protein flour like chickpea flour, white rice flour, which is a light flour and a touch of tapioca or potato flour. In the video, I used potato flour and decreased the quantity. I found I also needed to decrease the water amount from the original recipe. With any gluten-free bred you may need to work out what's best for you, it's trial and error. Don't be discouraged if it is not perfect the first bake.

The method is wonderfully simple — just mix, shape, and bake. From start to finish, including baking time, it takes about 1 hour and 10 minutes, with no resting or waiting required. I used my stand mixer for convenience, but it works just as well mixed by hand.

Why the Flour Blend Matters in Gluten-Free Bread

Creating a good gluten-free bread isn’t about using just one flour—it’s all about the right blend. Each flour plays a specific role in achieving the right texture, structure, and flavour.

STRUCTURE
Flours like buckwheat or teff are essential for giving the bread strength and stability, helping it hold its shape without gluten.

LIGHTNESS
Rice flour helps keep the bread light and soft, preventing it from becoming too dense or heavy.

PROTEIN
Chickpea flour adds a boost of plant-based protein while also contributing to a more balanced texture.

BINDING & MOISTURE
Potato flour (called "potatismjöl" in Sweden, which is the same as potato starch in the US) helps bind the ingredients and retain moisture, which is essential in gluten-free baking to avoid dryness and crumbling.

ELASTICITY (THE GLUTEN SUBSTITUTE)
Psyllium husk powder is one of the most important ingredients in gluten-free bread. When mixed with water, it forms a gel-like texture that mimics the elasticity of gluten. This helps the dough become more flexible, easier to shape, and less likely to fall apart. It also improves the crumb, giving the bread a softer, more traditional texture.

Gluten-free Tips Super important

Let it cool completely (2–3 hours) before slicing. To be safe, I leave it overnight.

Teff + psyllium breads:

• feel slightly soft when hot
• firm up beautifully when cooled

Takes = prep. about 15 minutes
Bakes = 70-90 minutes
Makes = 12-14 slices

Ingredients

• Buckwheat flour or teff flour – 150g  ( 1 heaped cup) 
• White rice flour - 100g (3/4 cup)
• Chickpea flour – 100 g (1 cup)
• Potato flour or cornflour – 20g (2 tb)
• Ground flax seeds – 15g (2 tb)
• Psyllium husk powder – 25 g (3 tb) 
• Baking powder – 1 ts
• Baking soda – ½ tsp 
• Salt – 1 tsp
• Sunflower seeds – 35g (¼ cup)
• Water – 4o0g (2 cups)
• Apple cider vinegar – 1 ts

Method

1. Whisk all dry ingredients together, then pour in water, and knead with a gloved hand. Rest covered for 10 minutes.
2. Preheat the oven to 200 °C fan. Prepare your baking tray, lined with paper and lightly sprinkled with rice flour, or your choice. Lower the oven temperature if the bread is browning too much.
3. Add some oil to your gloved hand and remove the rested dough from your bowl, and smooth over and shape into a rounded loaf like a football (Aussie). Then place it on a baking sheet. Spray or brush some water on the top
   and make a few deep diagonal cuts across the top.
4. Bake for 80-90 minutes. Let the bread cool completely, about 3 hours, then slice and enjoy. TIP: If you are unsure if it is cooked inside. Turn the oven off and cool it down in the oven overnight.
5. Storing: You can freeze the bread for 2-3 months.
   I suggest slicing it first, then freezing. Delicious toasted.