Vegan Gluten Free Bread Recipe without Yeast
NO Yeast, NO Machine, NO Knead: Vegan Gluten Free Bread with Buckwheat & Brown Rice Flour
Crafting a gluten free bread recipe that’s soft, fluffy, and slice-able for sandwiches is challenging enough on its own.
But, making a VEGAN gluten free bread recipe that doesn’t taste like cardboard? Faghedda bout it! Or so I thought…
Homemade vegan bread can be gluten free AND taste amazing—and this buckwheat and brown rice flour bread is all the proof you’ll need! It’s perfectly soft, has a fluffy-yet-hearty bite, and a delicious hint of sweetness which I love.
And, similar to a pumpernickel bread made with rye flour, the nutritious buckwheat flour gives this loaf its darker color.
All of the yumminess I expect from a classic sliced bread, but with no gluten, no eggs, no dairy, no oil, and no yeast involved in the recipe!
After sharing my 3 easy gluten free bread recipes a few months ago, SO many people requested a gluten AND egg free bread recipe.
So, after trying out recipes and some serious experimenting in the kitchen, I finally cracked the code! And, I discovered a few secrets to making truly delicious homemade bread—even without the gluten, eggs, and yeast…
How to Make Vegan Gluten Free Bread without Yeast, Eggs, or Oil!?
Honestly, this vegan gluten free bread is one of the easiest homemade bread recipes EVER.
No yeast means no hours of waiting around for your dough to rise, you don’t need a bread machine, and you don’t even have to knead the dough at all!
The trickiest part—baking your loaf with a foil tent on it, then removing the tent halfway through—isn’t even so tricky… Plus, after trying several vegan gluten free sandwich bread recipes, this is the first one that actually holds together and doesn’t crumble when I slice it.
So, what’s the secret(s)?
#1 Nix the Wheat Flour: Try Buckwheat & Brown Rice Flour Bread Instead!
Obviously, for any kind of gluten free bread recipe, all-purpose and whole wheat flours are no-gos.
You could opt for a gluten free all-purpose or bread flour, or a gluten free baking blend. But, these are generally still highly refined flours that are lacking the nutrients that whole grain flours contain.
So, to keep this vegan gluten free bread recipe as nutritious as possible, I settled on a combination of whole grain flours: buckwheat and brown rice flour!
Since they’re made from unhulled buckwheat groats and unhusked brown rice, these flours are far richer in fiber and essential micronutrients than refined flours.
Brown rice flour is a tried-and-true gluten free option, with a richer, nuttier flavor than wheat flour. But, it’s also a bit denser than wheat flour, so it often results in a dry, crumbly texture when used on its own. That’s why it’s best to combine it with another, lighter gluten free flour, like buckwheat flour!
The name sounds deceiving, but buckwheat actually doesn’t contain any wheat or gluten at all.
In fact, buckwheat groats aren’t technically grains—they’re incredibly nutritious seeds, with loads of protein, fiber, and antioxidants! And, those groats blend up into a fluffy, whole grain flour that’s key to keeping your vegan gluten free bread dough light.
If the darker color is a bit surprising, don’t fret. It’s actually a good sign!
You can find light buckwheat flour with a more golden color, if you prefer. But, dark buckwheat flour is the most nutritious and fiber-rich because it’s made using unhulled buckwheat!
#2 Making Bread Rise Without Yeast: Handy-Dandy Leavening Agents
Traditionally, bread recipes need yeast in order to get the dough to rise.
But, it’s best to have some gluten in your dough so the yeast can work its magic properly. And, I personally don’t want to wait around for a yeast dough to rise… So, how can we get this vegan gluten free bread dough to rise?
With handy-dandy leavening agents: baking powder and baking soda!
If you’ve dabbled in homemade baked goods of any kind, you’ve probably used leavening agents before.
Without getting into too much chemistry, both contain sodium bicarbonate, which helps to enlarge bubbles in the dough when it bakes and results in a fluffier texture.
(NOTE: Baking powders contain some form of starch—some brands use cornstarch, others use wheat starch. To be sure your homemade vegan bread is 100% gluten free, make sure your baking powder doesn’t contain wheat starch!)
These leavening agents can help all sorts of baked goods rise, but they’re often not enough to make a dense bread dough light and fluffy.
When I’ve made other yeast free gluten free bread recipes like my low carb almond flour bread, I relied on eggs to provide that fluffy boost…
But, what to do for a gluten AND egg free bread?
#3 DIY Vegan Egg Replacement: Flax Egg
If you’ve done any vegan baking, you probably know the first secret to egg free baked goods: flax egg!
For this vegan gluten free bread recipe, you’ll need to mix ⅓ cup of ground flax with some warm almond milk to create an egg replacement. Just be sure to let it sit for 5-10 minutes so it has time to gel.
When mixed in liquid, ground flaxseed expands and thickens to become more viscous—much like the texture of an egg! Also similar to eggs, flaxseed is rich in dietary fats, which helps lighten up the texture and hold the dough together.
Still, this flax egg trick isn’t enough to get this vegan bread to rise…
#4 The Secret Behind Gluten Free Egg Free Bread (that Doesn’t Taste like Carboard):
We need some help from our 2nd secret ingredient: xanthan gum, a popular additive used in gluten free baked goods for stretchiness and elasticity. The name may sound unsettling, but it’s surprisingly well-researched and considered safe.
Xanthan gum actually a soluble fiber, like the fiber we get from fruits and veggies that aids in digestion.
And, the most common potential side effect reported is an upset stomach, when consumed in large quantities. (The 1 teaspoon in this entire bread loaf definitely doesn’t meet that high-intake level.)
To make xanthan gum, sugar is fermented by bacteria (Xanthomonas campestris) and a goo-like substance is produced.
Then, that goo is solidified, ground, and sold as a cream-colored powder known as xanthan gum. (I got mine from Bob’s Red Mill!)
But, that magical goo-like texture is the final piece of the puzzle, providing the delicious elasticity and fluffiness this vegan gluten free bread needs!
No eggs, no dairy, no oil, no yeast, and NO gluten. Yet, fluffy and delicious like you won’t believe—until you taste it! (Which, I highly recommend you do, ASAP.)
Vegan Gluten Free Bread Recipe without Yeast
- 1½ cups brown rice flour
- 1½ cups buckwheat flour
- 2 tsp baking powder, certified gluten-free, if needed
- ½ tsp baking soda
- 1 tsp xanthan gum
- ¾ tsp salt
- 2½ cups almond milk, warm
- ⅓ cup ground flax seed
- 1 Tbsp apple cider vinegar
- 1 Tbsp agave nectar
- rolled oats or any seeds that you like!
- Preheat oven to 325°F (163°C).
- In a large bowl, whisk together dry ingredients.
- Separately, mix warm milk and ground flax seed. Allow to gel up for a few minutes.
- Whisk agave nectar and apple cider vinegar into milk mixture.
- In a separate bowl, add dry and wet mixtures and mix well to combine. (The dough will be thick!)
- Pour into a loaf pan (I used a 9×5-inch) lined with foil or parchment. Sprinkle rolled oats or seeds of choice on top and cover loaf with a foil tent.
- Bake for 90 minutes total: 45 minutes with a foil tent, then remove the foil tent and continue baking for another 45 minutes, until the bread is lightly golden. It should spring back when touched. (Test with a toothpick to see if it comes out clean!)
- Cool completely before removing from the pan and slicing. (Tip: Once cooled, refrigerate the entire loaf before slicing it. This can help reduce any gumminess and produce cleaner bread slices.)
- Store in a zip-top bag or airtight container at room temperature for 5-7 days. In hotter or more humid climates, you may want to store in an airtight container in the fridge.
- Yields 12 slices.
Possible Substitutions:Based on feedback from other people who have tried this recipe, here are some substitutions they’ve found success with:
- Buckwheat flour: we’ve heard from Kate, who substituted for buckwheat flour with a combination of teff and cricket flour.
- Brown rice flour: Lulu found success substituting for brown rice flour with quinoa flour.
- Xanthan gum: in addition to using quinoa flour, Lulu replaced the 1 tsp xanthan gum with 2 Tbsp Psyllium husk.
- Agave nectar: some people have found success replacing the agave with honey, although others have found it problematic. Kate replaced the agave with coconut sugar and it worked out well, while Lulu omits the sweetener altogether and uses small pieces of dried figs and walnuts instead!
For Vegan Recipes Galore:
Check out my ultimate plant-based cookbook: 100+ Healthy Vegan Recipes! Deliciously simple vegan smoothies, breakfasts, soups, pastas, snacks, AND sweets (and almost every recipe is gluten free)!
72 Comments on “Vegan Gluten Free Bread Recipe without Yeast”
bread was yum .
Found it quite crumbly tho.
I added arrowroot and psylloum husk for more binding comes out
Hi Sharon, thank you for trying our gluten-free vegan bread recipe! Such a smart idea to add some arrowroot & psyllium to help the bread bind so it turned out less crumbly – we appreciate you sharing what worked for you here! If you happen to remember, could you let us know how much arrowroot & psyllium husk you added to the recipe? We’d love to test it out ourselves, and I’m sure others would find that info helpful as well 🙂 Thank you!
I just made this bread. It is excellent.
Hi Sue, thank you so much for trying out this vegan gluten free bread recipe! We are happy to hear that you enjoyed it, and we appreciate you sharing how it turned out with us 🙂
I just want to add that I replaced the agave with date syrup and it worked out well. I am making it again
Hi Sue, we appreciate you sharing that substituting with date syrup worked well in this recipe! This will surely be helpful to others who want to give this vegan gluten free bread a try 🙂 thank you!
I have made this receipe twice now without the desired outcome. I find it very sticky. I cannot slice it without the bread gumming up the knife and the pieces falling apart. I had to substitue almond milk with rice milk due to food restrictions so perhaps that is the culprit?
The ingredients are lovely so I’m sad that this receipe isn’t working for me.
Hi Rita, thank you for trying this vegan gluten free bread recipe and sharing your feedback! We’ve heard from others in this community that this bread can be a bit sticky, and it certainly had a bit of a gummy texture when we made it. (This is often true of gluten-free breads with no eggs, etc…)
It’s possible that the rice milk may be affecting the recipe, but I think rice milk should be a fine substitute here. I suspect the solution could be related to the cooking method/time, and/or how you cool the bread after it cooks. Here are our best tips:
(1) In some cases, baking your bread loaf for a bit longer, or leaving the foil tent on in the oven a bit longer, can help to firm it up for cleaner slices. That foil tent helps to trap the heat and circulate it into the center of the bread, making it cook through a bit more evenly. If you choose to make this recipe again, consider baking your loaf for a bit longer & with the foil tent on for longer.
(2) We’ve also heard from people in this community who say that they bake their bread, let it cool in the pan, and then refrigerate the whole loaf before slicing it. They found that this helped reduce the gummy texture and made slicing easier. I highly recommend giving this tip a try if you do make this vegan gluten free bread again! We appreciate you being here, and I hope these ideas can be helpful 🙂
I want to make this bread, but I don’t have almond milk.
Can I use soy milk or water instead?
Hi Aya, we’re glad to hear you’re interested in this vegan gluten free bread recipe, and great question! We haven’t personally tried replacing the almond milk with soy milk or water, so I can’t speak to exactly how it would turn how. However, my guess is that using soy milk as a substitute should work just fine! Just make sure to still warm up the milk a bit before adding the ground flax. I hope this helps 🙂
Hello! The bread looks amazing and I can’t wait to make one. May I know what brand of buckwheat flour you used in this recipe? Thanks so much!
Hi there Aleli, great question! I believe we used Arrowhead Mills’ buckwheat flour to make this recipe. I’ve also seen that Bob’s Red Mill offers a buckwheat flour as well! 🙂
Wow! This is my first home made bread ever, thank you so much for this video on Youtube and this recipe on here! I am facing financial hardship but thanks to the cheap(ish) ingredients there, I feel that I can now make my own gluten free vegan bread at home without breaking the bank in the long run as this one is thick and extremely filling comparing to other gf vegan breads.- so thank you so much for that.
I do have one question though, I’ve used exactly the same ingredients and in the same proportion with the exception of ‘Baking soda’ which I replaced with Bicarbonate of soda (I thought they might be the same…). However, the bread turned out grey/dark grey (brown only on the top and side, but a much lighter brown that pictured. Any reason for that anyone might know about?
Hi Jenna, it’s so fantastic to hear that this vegan gluten free bread recipe turned out well for you! What an excellent first homemade bread experience 🙂 Yes, “bicarbonate of soda” is indeed the same thing as “baking soda.” And as to the color of the bread, that grey/dark grey color is normal!
Though the bread appears more brown in the photos, ours certainly had an undeniable grey hue to it. That color comes from the buckwheat flour used in this recipe, which (as I’m sure you saw in your own ingredients) has a very grey color. Though we used the same ingredients, the specific brand of flours that we each used might vary slightly, which could produce a slightly different color in each of our gluten free vegan bread loaves. No worries though, because that’s totally normal 🙂
Thanks so much for trying out the recipe and sharing how your experience went with us!
Best vegan gluten free bread recipe that I’ve tried. Honestly this is the first recipe I tried (after many other attempts) that actually worked and tasted delicious. Using it for toast and sandwiches, it’s a joy to see the bread holds up and doesn’t fall apart. Will make again!
Hi Julius, this makes our day to hear! Any vegan bread recipe that’s also vegan AND is made without yeast can be tricky… We’re so glad that this recipe has held up for you and you’re enjoying it! Thanks for giving it a try 🙂
Another question! Does this freeze well?
Hi again! We haven’t personally tried freezing this bread, so I can’t say for certain how it would turn out. But, based on other experiences with vegan and gluten free goods, I would say: yes, you likely can freeze this bread if you wrap & store the loaf in an airtight container, or wrap each slice individually to store. However, after freezing and thawing, I would expect the texture of the bread to be a bit different and maybe not-as-enjoyable un-toasted. If you love toasted bread as much as we do though, then freezing may be a viable option for you! I hope these recommendations can help 🙂
I do love this recipe! Especially since I was able to do it, as someone who rarely ever bakes! I stuck to the instructions except I used oat milk instead of almond milk. I was wondering though if there’s any way to make it a tad less moist. It felt a bit more cake-y than bread-y (just from my first try, untoasted). Do you have any suggestions? Thank you again!
Hi Ingie, we’re so glad that you enjoy this bread recipe and that it’s turned out well for you! Thanks so much for giving it a try and letting us know how it went for you 🙂 This bread does have a more cake-y texture, but we’ve heard some people have had success in firming up the texture by putting their entire cooled loaf in the fridge before slicing it and enjoying it! Also, we find that toasting this bread results in the tastiest texture 🙂 Hope this helps, thanks so much for being here!
Excellent, I appreciate you! Take care!!
Thanks so much for trying out the recipe! 🙂
Wow. I just made this and it is so delicious!!! The flavor as is, is gentle and delightful. I buy Gluten Free bread, they are all disgusting unless toasted and disguised. This I could eat plain as is and it’s Devine! Thanks for creating this recipe, this will be my go to for certain! I did not have Xanthum Gum so I used 2tbs psyllium seed powder, as suggested. I also used Maple Syrup instead of the Agave. I also used another bread pan as my “foil tent “
Hi Kai, thank you so much for trying out the recipe! We’re happy to hear the bread turned out well and that you enjoyed it 🙂 We appreciate you sharing your feedback and recipe modifications here, and we appreciate you being here!
Hey, I couldn’t wait to try this recipe because I’m tired of buying and suggesting gluten free vegan bread and being disappointed and having my clients tell me how disgusting they were. I made my first attempt tonight and unfortunately I messed up a bit. I was baking biscuits at the same time I put the loaves in and the biscuits bake at 400 degreees and I completely forgot the bread needed to be on a lower temperature. I also made a few different substitutes
I used Krusteaz Gluten free all purpose flour (Each loaf was 3 cups of flour)
I used honey and not agave
I also made two loaves
One was plain and one had mixed raisins in it and I made a glaze to go on top
I didn’t know my loaves weren’t cooked through until after I glazed the raisin bread and went to slice it
Keep in mind, that they looked amazing (didn’t rise to the very top but they did rise)
I couldn’t understand what I did wrong and then I thought about the temperature
I cooked the outside and it the inside
I’m not giving up, I have another bag of flour and will do it again tomorrow And let youll k ow how they come out
Hi Taylor, thanks so much for trying out the recipe and sharing your experience! Yes, it’s definitely important to be mindful of the temperature, and it’s best to bake the bread on its own with nothing else in the oven. We’d love to know how your next attempt turned out!
I’ve tried a vegan gluten free buckwheat recipe before that used chia seeds and it came out terrible so I was curious to try your recipe however I don’t have xanthan gum so I was wondering if I could add an egg or two to the recipe to help bind the bread together and give it structure? I really wanna try your recipe because its the most appetizing one I’ve seen!
Hi Farah, so glad to hear you’re interested in this recipe! Unfortunately, since this bread was designed to be both vegan and gluten free, we haven’t actually tried making it with eggs instead of the xanthan gum and so I can’t speak to how that substitution might work out. Also, this recipe involves ground flax seed dissolved in almond milk as a vegan egg substitute, so I’m not sure how adding eggs to the mix might affect the texture overall.
If you’re willing to experiment a bit, substituting the xanthan gum for eggs might work but I can’t be sure! I wish I could be more helpful. We also have some other gluten free bread recipes (not vegan), if you’d like to check them out 🙂
This recipe has been a staple in my house since I discovered it. Thank you so much! Have you played with this for a pizza? What would your measurements be?
Hi Christina, I’m so glad to hear that you’re enjoying this recipe and it’s worked out well for you! Thanks so much for trying it out and giving us your feedback 🙂 We actually haven’t played around with this recipe for a pizza at all…but that would be fun to try! If you’re feeling adventurous and try it out yourself, we’d LOVE to know how that goes!
Hi, can psyllium husk be used instead of xanthan gum?
Hi Emily, we haven’t personally tried this recipe with psyllium husk instead of xanthan gum, so we can’t say for sure how it would turn out! But, one member of the community (Lulu) let us know that they made the recipe with quinoa flour instead of brown rice flour, and then substituted for the 1 tsp of xanthan gum with 2 Tbsp of psyllium husk. So, whether you use quinoa flour or not, you’re welcome to give Lulu’s substitution a try and see how it goes! 🙂
Made this today and it turned out to be delicious 🙂 Made sure to cover with foil for the first 45 minutes.
• substituted maple syrup for honey/agave and lemon juice for ACV
That’s wonderful to hear! So glad that the recipe turned out well for you and that those substitutions worked 🙂 thanks so much for trying the recipe!
Hi culd I replace the brown rice flour with white rice flour and can I use gluten free flour instead of buckwheat flour?
Hi Sandra, we haven’t personally tried this recipe with those substitutions so I can’t say for sure how they’d work! I think white rice flour would probably work alright instead of brown rice flour, but I’m undecided about the GF flour as a substitute for buckwheat flour. We had another member of the community replace the buckwheat flour with a combination of teff & cricket flour, but beyond that I’m nor sure what else could be a suitable substitute. The GF flour might work just fine – you’d just have to be willing to experiment a bit to find out! Sorry I can’t be more helpful!
I’m on my second loaf. I use qunioa and buckwheat, use psyllium huck and omit the agave. Out of curiosity, do you use the entire 2 1/2 cup almond milk to gel up the 1/3 cup flaxmeal? Or do you use enough milk to help it gel up and then later mix in the remaining milk? I usually follow the 1 tbl of flax to 3 tbl liquid for flaxeggs. And so for 1/3 cup of flax is nearly 1 cup of liquid.
Love the recipe. Happy to have found your site.
Hi Christina, thanks so much for your updates and feedback about the recipe! It’s so helpful to us and to the people in this community to know what substitutions work successfully. We’re happy to have you here 🙂 When we made this recipe, we indeed used the entire 2 1/2 cups of almond milk – warmed it up – and then added the 1/3 cup of flaxseed meal into it to gel. Hope this clarifies any confusion!
I love this recipe and have used it twice (with two different flour combinations but with flours that are on par with the ones mentioned) and both times even though the bread is fully cooked it is still a bit ‘wet”. It’s definitely cooked through and once toasted you don’t notice the ‘wetness’ but i’m not sure if it’s the flours that are causing it to not feel dry once cooked or something else.
Would love your advice.
I’m gluten free and vegan and soy free and I live in NSW Australia and can’t find any store bought bread to eat so i’d love to persist with this recipe 🙂
Hi Lydia, thanks so much for trying out the recipe and for giving us your feedback! We’ve heard from others that the bread turns out a bit ‘wet’ in the middle, and our experience was that this vegan gluten free bread does have just a bit of a gummy texture to it. (The nature of gluten-free breads with no eggs, etc…)
We’ve heard from others who have tried refrigerating their bread after cooking it, which they said helped with the ‘wet’ gummy texture that they experienced. And in other cases, baking the bread loaf a bit longer, or leaving the foil tent on the bread a bit longer, helped to harden their bread once sliced. That foil tent helps to trap the heat and circulate it into the center of the bread, making it cook through a bit more evenly. Might be worth keeping it on for a bit longer next time you try the recipe, though I can’t say for sure if that will do the trick! I hope so though!
Thank you, you do a great job!!
Glad you enjoyed! 🙂
Hi, I don’t have apple cider vinegar. I know it helps digestion. Can I use lemon or balsamic vinegar instead of it? If yes, should I use the same amount as apple cider vinegar?
Hi, Sam! Unfortunately we haven’t tried this recipe using balsamic vinegar instead of apple cider vinegar, so I can’t say for certain how it would work. If you’re open to it, you’re welcome to experiment and find out! But, sadly I can’t give you any specific guidance about replacing the apple cider vinegar – my apologies.
Do you have cooking directions for breadmaker?
Hi Kat, unfortunately we haven’t made this recipe in a bread machine, only in a traditional oven. I can’t say as to how this recipe would turn out in a breadmaker, but you can check the manual for your machine to see if there’s any guidance about how to adjust oven recipes for the breadmaker!
Loved this recipe!!! I substituted a Nathan gum for Psyllium husk and it came out beautifully. I was wondering, do you think the batter could be baked on a tray to make small bun-style bread or scone style bread? I loved the crunch of the two loaf ends and would love to create small morsel of bread to lather hommus onto or inside two pieces cut.
I’m so glad to hear that Melanie, thank you for trying out the recipe! Fantastic to know that you found success using xanthan gum instead of psyllium husk.
As for baking this bread into buns or scones, I can’t say for sure how that would work. We’ve only tested this recipe baked into a loaf pan, and I don’t know how well the batter would bake without a baking dish to help give it shape. You’re welcome to try it, but it could be a wild card!
If you want to try baking smaller bun-like breads (or if we were going to try it in the Mind Over Munch kitchen), the best place to start might be dividing the dough into smaller portions and then baking it inside smaller pans to see how that turns out. Again, we haven’t tried this so I can’t be sure! If you do decided to give it a go, we’d love to know what you try and how it turns out 🙂
The recipe is excellent. Thanks for sharing
Glad you enjoyed!
Are you able to suggest a mixture that could work between this for your gluten free yeast free recipe?
Hi there! I’m sorry, I’m not sure what sort of mixture you’re referring to here. Can you explain a bit and help me understand?
Hi there thank you for the recipe. I have been really wanting to make a vegan gluten free bread. I used the same ingredients apart from substituting maple syrup for the agave nectar. I baked the bread at 160 degrees celsius and after 90 minutes the bread was still not fully cooked. I cooked it for a further 40 minutes checking it every 10 minutes. It browned nicely on the top and looked and smelt lovely. However when I cut it, after completely cooling, it was gummy, slightly wet and under baked. What do you think has gone wrong? I baked the bread at 160 degrees C in a conventional oven. Was this the correct temperature? Thanks
Hi there Tina, thank you so much for trying out the recipe! I’m so sorry that it didn’t turn out as expected. I don’t imagine that using maple syrup instead of agave would have that major of an impact, so I’m not sure what exactly went wrong.
The bake temperature is 325 degrees F (which is technically about 163 degrees C), and the bake time is indeed 90 minutes. I can’t be sure what the source of the problem is, but there are a few possibilities & recommendations I can offer:
1) For the first 45 minutes of baking, did you cover your bread loaf with a foil tent? This is mentioned in the procedure and the purpose of the foil tent is to trap some of the heat, helping the bread to cook through in the middle. If you didn’t use a foil tent, that could be part of the issue! (See the video on this page if you’d like to see what a foil tent looks like.) If you did use the foil tent when you made this, then other factors might be at play. Like…
2) The bake temperature of 160C may have been just slightly low – which is not at all your fault! We baked this bread at 325 degrees F, and the general conversion for that temperature is 160C. But, I am now changing the recipe to reflect the exact conversion, which is 163 degrees C. Perhaps, if you try this recipe again, try it at 163C?
3) Last but not least, unfortunately, baking can be a tricky science! Generally, bake time & temperature can vary a bit based on the individual oven you have (each oven tends to be somewhat different), as well as where you live, the climate, etc. This is one variable that’s always at play.
Again, thank you so much for trying out the recipe and for posing your questions here. I’m so sorry it didn’t work out the first time around, but I hope these ideas can be helpful for you! 🙂
Hi! I just made your bread. Mine turned out more dense then yours looks. Yours looks softer and has bigger holes in it. The only thing I did differently is use a tbl of honey instead of agave. The dough was bubbly so i know my baking powder/soda was working. Also, does it get harder when refrigerated? Thank you!
Thanks so much for trying out the recipe! It’s tough to say how differently our breads turned out without seeing them both, or what the specific cause of those difference would be. This bread was fairly dense when we made it – but as for the softness and the bigger holes, those differences could be due to something as simple as the different brands of flour or other ingredients that we used! It could be due to the agave vs honey, but I can’t say for certain.
This bread may get harder after refrigerating, depending on how long you store it. We generally recommend storing bread in an airtight container (like a zip-top bag or storage container) at room temperature if possible, unless you live in a particularly hot/humid climate in which case fridge storage is your best bet.
If you do refrigerate it and find that it hardens up, we’d recommend toasting it briefly or popping it into the microwave between paper towels for just a few seconds 🙂
can i replace buckwheat and brown rice flour with oat flour?
Hi there! We haven’t personally tried this recipe using oat flour instead of the buckwheat and brown rice flour so I can’t say for certain how it would work. You’re welcome to give it a try, though the texture might be slightly different and you may need to monitor/adjust the bake time a bit!
I am really excited to try this recipe! Just wanted to know if the agave can be substituted for honey as well as the rice flour with oat flour?
Hi there! Agave should work just fine as a substitute for honey/maple syrup! However, we haven’t personally tried this recipe using oat flour instead of the buckwheat and brown rice flour so I can’t say for certain how it would work. You’re welcome to give it a try, though the texture might be slightly different and you may need to monitor/adjust the bake time a bit!
This recipe looks amazing, can’t wait to try it! I’ve been looking for bread made from buckwheat and brown rice flour, for blood sugar control! Quick question, as I’m not vegan (so I dont mind having eggs in my recipe), could I substitute the wet ingredients for eggs? I thought maybe the milk and flaxseeds is to make up for the lack of eggs. Am I right? If so, how many eggs would you recommend using? Looming forward to checking out the other recipes in your book too!
Hi there Isabella, this is Nadia – Alyssia’s sister. So glad you like the recipe! We haven’t personally tried making this recipe using eggs instead of the flax + milk mixture, so can’t say for sure how it would work. It may take some experimenting, adjusting ingredient amounts, and maybe adjusting the bake time!
If you’re up for it, my best recommendation would be to replace the flax & milk mixture with 2-3 whisked eggs, maybe starting with just 2. When you combine the wet and dry ingredients, you may need to add an additional egg or 2 – whatever you need to get the dough nice and sticky! Let us know how it turns out if you give it a try 🙂
Thank you very much for this recipe I am very happy with it, I have done it many times and I have replaced the brown rice flour with quinoa flour I replaced the xanthan gum with 2 Tbs of Psyllium husk and instead of the agave nectar I add small pieces of dried figs and walnuts and works fantastic I love it.
That’s amazing! So glad you’re enjoying the recipe and have found some substitutions that work for you. Thanks for sharing those here to give others ideas 🙂 and thanks for trying out the recipe!
I am excited about trying this recipe. My son is allergic to eggs, wheat and nuts. Making gluten free and egg free bread has been a real challenge. Have you ever cooked with bean flours? My son’s favorite gluten free bread mix by Hodgson Mills has been discontinued and I am trying to find a good substitute for him.
We haven’t tried making bread with bean flours, but that’s a great idea! 🙂
Hi! I was excited to find this recipe because in addition to having gluten intolerance, I can’t have dairy or eggs and yeast bothers me as well. I also substituted coconut sugar for the agave as I am sensitive to sugar. I didn’t have buckwheat so I used teff and cricket flour instead. As I was making it, I thought the baking powder seemed a bit much but I don’t generally change a new recipe I find until I have made it once exactly as written. I got incredible digestive upset after eating this bread for 3 days – the inflammation and bloat were off the charts! I stopped eating it and felt much better in a short period of time. The baking powder is way out of proportion to the baking soda and (after some Google researching), too much baking soda (which baking powder has in it) can cause intestinal discomfort. I remade the recipe using 2 teaspoons baking powder with much better results! I will be substituting the buckwheat flour for sprouted buckwheat flour in the third try of this recipe as the phytic acid gave me a migraine within 15 minutes of eating it. Oh the joy of food sensitivities!
Hi Kate, thanks so much for trying out the recipe and for your helpful feedback! I’m so sorry to hear that the recipe caused you digestive upset, I’ve adjusted the recipe based on your recommendation about the baking powder. Thank you so much! Very cool to know the recipe works with cricket flour as well! 🙂
Can you make this without xanthan gum?
Unfortunately, since this bread is both vegan AND gluten free, the xanthan gum is necessary! It helps the bread hold its shape and to have that stretchy, bread-y texture, even without any gluten or eggs.
We’ve tried other vegan gluten free bread recipes that don’t use xanthan gum and we weren’t successful … I don’t believe this recipe would turn out so well without the xanthan gum, but I can’t say for certain since we haven’t personally tried it out.
If you decide to experiment and give it a try, let us know how it turns out! 🙂
Alyssia, this bread is delicious. But I’ve made it twice and both times it comes out very gummy and uncooked inside. Now I do substitute something — Almond flour instead of buckwheat, because I haven’t been able to find buckwheat flour anywhere! Otherwise I follow the recipe exactly.
Any ideas as to why it doesn’t come out right? Is it the almond flour?
Hi Jim, thank you for trying out the recipe and for reaching out! I’m so sorry it hasn’t worked out for you thus far. The almond flour definitely may be affecting the texture – it’s a much denser flour than buckwheat (or really than any grain-based flours), and that dense texture means it bakes a bit differently.
(Here’s an almond flour bread worked out really well, but the recipe requires a good amount of fat – 5 eggs and 1/3 cup coconut oil – in order to get that bread-like lift and fluffiness! https://mindovermunch.com/recipes/low-carb-almond-flour-bread/ Of course, actual eggs aren’t an option for a vegan bread recipe…)
If you’re unable to find buckwheat flour at the grocery store, you could try looking online for it – that’s where I found mine. Or, since it seems you’re close to getting this recipe to work, you could attempt adjusting the cook temperature and time a bit!
If it’s turning out undercooked and gummy inside, you may want to leave it a bit longer in the oven – perhaps testing it with a toothpick when it’s close to the end of the 90 minutes. Or you could also try raising temperature to 350F and then monitor it while it cooks, so you can gauge how long it needs in the oven.
I hope this helps somewhat! And let us know how it turns out if you try it again! 🙂