Gluten-Free Bread (xanthan-free, vegan)

Ali Segersten

Today I have a very unique recipe to share. A gluten-free bread recipe that needs to be kneaded! It is made of whole grain flours and is also free of xanthan gum, starches, nuts, eggs, and dairy. Last August I began creating kneadable dinner rolls and braided bread free of the above mentioned ingredients. But something was missing. You see, I grew up making whole wheat bread from scratch with my mother. When I was two years old I was at the counter kneading bread. In high school I would bake my own bread for sandwiches. I have missed the feel of bread dough.

A few months ago I decided to try adding psyllium husk to my bread to see what would happen....and wow....gluten-free bread that really kneads! I was already using ground chia seeds, which help to hold moisture and bind everything together. But the combination of psyllium husk and ground chia works wonders! Psyllium is a fiber that is used in colon cleansing. It also works wonders on lowering cholesterol levels. It can be found on amazon.com or at your local health food store. Be sure to look for "whole psyllium husk." Whole chia seeds can be found at your local health food store and online. See the tip at the bottom of the recipe for grinding them.

If you try this bread, I would love your feedback in a comment below. Or, share your photos on Instagram and tag me @nourishingmeals! I have many more kneadable gluten-free, xanthan-free, vegan bread recipes in my book, Nourishing Meals. Some examples include Buckwheat Cinnamon Raisin Bread, Everyday Sandwich Bread, and Sourdough Teff Bread! Enjoy!

Interested in more gluten-free yeast bread recipes? Nourishing Meals® members get access to over 1700 recipes and our easy meal planning tools. Learn more about our membership options here. 

Recipe from our Meal Planner

Farmhouse Seed Bread

Gluten-Free Vegan Xanthan-Free Yeast Bread Recipe
Servings
1 loaf
Cook Time
40 minutes
Prep Time
20 minutes

I worked for many years to create a gluten-free, vegan, xanthan gum-free yeast bread recipe. Finally, I tried using ground chia and psyllium together early this year (2011) and the results were incredible! Previously, I had only been using ground chia seeds in my vegan and gluten-free bread recipes, and then one day it dawned on me to try adding in psyllium husk! Psyllium forms a strong gel when mixed with water. It worked beautifully! There are so many variations to this bread. I've made it into an Olive-Rosemary bread using 1 cup pitted kalamata olives (thinly sliced) and 2 to 4 tablespoons chopped fresh rosemary. You could also try a Garlic-Seed bread by adding in chopped fresh garlic and seeds. I am sure there are many more variations. If you have a corn allergy, try replacing the cornmeal with almond meal. I have made this bread with many different flour combinations so feel free to experiment, but this one is my favorite for flavor and texture. The bread gets its crusty crust from being baked on a stone pan with a pan of water on the lower oven rack. The steam from the water helps to form the crust. The bread will be a little gummy hot out of the oven so be sure to let it cool a bit before cutting into it. Slice it and serve with a good quality olive oil for dipping. It is also delicious spread with either almond butter or hummus!

Tip

Be sure to buy whole chia seeds and then grind them very finely in a coffee grinder or the dry container of your Vitamix. If using a Vitamix, it is best to grind at least one cup at a time so they grind properly. Store them in a glass jar in your fridge for no longer than a week. 

Ingredients

Wet Ingredients

2½ cups warm water (105 to 110 degrees F)
1 packages active dry yeast (2 ¼ teaspoons)
1 teaspoons maple syrup (or organic cane sugar)
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
⅓ cups ground chia seeds
⅓ cups whole psyllium husks

Dry Ingredients

1 cups teff flour
1 cups sorghum flour
½ cups superfine sweet rice flour
½ cups gluten-free cornmeal
1½ teaspoons sea salt

Topping

1 tablespoons extra virgin olive oil
1 tablespoons sesame seeds
1 tablespoons poppy seeds
Directions

Prep:

  1. Place the warm water in a bowl or 4-cup liquid glass measure. Add the yeast and teaspoon of maple syrup, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. If not, dump it out and start over.
  2. While the yeast is activating, mix together the dry ingredients in a large bowl.
  3. After the yeast is activated whisk in the olive oil, maple syrup, ground chia seeds, and psyllium husks into the water-yeast mixture. Let stand for 1 to 2 minutes (not any longer) to let the chia and psyllium release their gelatinous substances. Whisk again.
  4. Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick.
  5. Then knead the dough on a floured wooden board to incorporate the flour. Add more teff and sorghum flours, a little at a time, until the dough holds together and isn’t too sticky (about ¼ to ½ cup total). Don’t add too much flour, otherwise the dough will become very dense; it should still be slightly sticky.
  6. Form dough into a ball, place back into the large bowl, and cover with a damp towel. Place in a warm spot to rise. I like to place the bowl over a pot of warm water.
  7. Let dough rise for an hour or until doubled in size. Rising time will depend on the temperature of the environment around the dough.

Preheat:

  1. After the dough has risen, place a pizza stone in your oven. Preheat the oven to 400 degrees F. Place a pan of water on the bottom rack of the oven (the one beneath the pizza stone). I usually use an 8x8-inch glass pan filled ¾ of the way full.
  2. Punch down the dough and turn out onto a lightly floured wooden board. Knead the dough for about a minute. Then form into a round ball. Place on a square of parchment paper and use a sharp knife to score a “tic-tac-toe” pattern on the top (or use your favorite scoring pattern).
  3. Drizzle with olive oil and sprinkle with poppy seeds and sesame seeds. Let rise for about 30 minutes in a warm place while the oven and stone are preheating.

Bake:

  1. Carefully lift the parchment paper with the risen loaf and place it onto the stone in the oven. Bake for about 40 minutes.
  2. Remove from oven and let cool 30 to 60 minutes before cutting into it. The bread will be very gummy hot out of the oven. The texture is perfect once cooled. It reminds me of a hearty whole wheat bread.

Note: If you are adding garlic or olives to this bread, add them in when you are kneading the dough the first time. 

Use this recipe in our Meal Planner

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Posted In
yeast bread xanthan-free recipes breads teff flour Christmas egg-free gluten-free holidays Thanksgiving Recipes vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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