This bread is vegan and gluten-free, and it is an absolute treat! Made with simple plant-based ingredients, easily customisable. Moreover, you don’t need to use any flour or yeast to make this delicious bread. And it makes the best toast ever!
As I mentioned, earlier this vegan gluten-free high protein bread is made with no yeast and whole grains only, which makes it a much healthier option generally. Most importantly, it tastes fantastic. It is full of flavour, and you will get crunchy nuts and seeds with every byte.
What I love about this vegan and gluten-free bread recipe is that since we don’t have to wait for the yeast to work, this bread comes together in a flash. You only need to add all the ingredients in a bowl, mix it, and while the oven is preheating, the psyllium husk will work its magic. Then all is left to do is transfer the dough into a baking tin and place it in the oven. Easy!
This gluten-free bread is naturally high in protein which is great on a vegan diet. You can easily customize this recipe as well. I used mixed nuts because I love the variety but feel free to use only your favourites. The same goes for seeds as well. Without a doubt, you can add different herbs to add even more flavour.
Possible flavour combinations
- Walnuts, almonds, pumpkin seeds, linseeds, rosemary
- Cashews, macadamias, sunflower seeds, thyme
- Hazelnuts, cashews, sunflower seeds, cinnamon
- Pistachios, almonds, pumpkin seeds, sunflower seeds, saffron, cardamom
- Brazil nuts, cashews, hemp hearts, cacao, mixed spice, maple syrup
- Cashews, pine nuts, sunflowers seeds, basil
As you can see the limit is just your imagination.
Psyllium husk here is an essential ingredient. Because it is what allows this vegan, gluten-free, high protein bread to hold together, it’s high in fibre as well. It makes this bread even more nutritious and better for you. In case you wonder, it is a really inexpensive ingredient, and you can find it easily online.
Oats and buckwheat are what gives this bread the main body. Definitely, oats here are necessary as they help to bind everything. I decided to use buckwheat here as I love the texture that it adds, it is nutritious and naturally high in protein. But if you wish, you can skip buckwheat and add more seeds instead.
I love this vegan bread so much, and I think it is perfect even on its own with a cup of tea. Also, it makes a perfect crunchy toast and the best possible base for an avocado toast.
It keeps well wrapped in parchment in the fridge for at least a week, or you can slice it and freeze it for up to a month.
Vegan gluten-free high protein bread/no yeast
- 200 gr of rolled oats
- 200 gr of mixed nuts
- 100 gr of mixed seeds I used sunflower and pumpkin seeds
- 80 gr of buckwheat or add more seeds
- 400 gr of water
- 3 tbsp of psyllium husk powder you can order it on Amazon, it’s very inexpensive
- 3 tbsp of olive oil
- 1 tbsp of maple syrup
- 1 tsp of salt
- Mix everything and let the dough rest for 10-15 minutes
- Line the loaf tin with baking parchment and preheat the oven to 180 degrees
- Transfer the dough into the lined baking tin
- Smooth out the top slightly with the spoon
- Place the loaf tin in the oven on the middle rack and bake for 35 minutes or until golden brown and edges are starting to come off from the parchment
- Remove the loaf from the baking tin by pulling the side of the baking parchment
- Leave to cool completely before cutting it