Gluten-Free Bread (xanthan-free, vegan)

Ali Segersten Apr 15, 2011

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 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!

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This bread is amazing and easy to make - reminds me of when I was a kid too! Making bread with my Sicilian grandma - what a great memory to evoke! The flavor and texture are perfect! I normally hate psyllium seed/powder - those colon cleanse drinks are awful - but this is definitely an awesome way to get fiber! As usual, Ali, you and your recipes ROCK!

Thanks everyone for the great comments, and thanks to Evaline for posting the nutritional breakdown.
Laura - yes you certainly need to grind the chia seeds to make this bread. Your new Vita-Mix will do the job once it finally arrives! ;-)

Holy. Cow. I CANNOT wait to try this! I thought bread dipping was a thing of the past, but no more! This is a beautiful looking peasant loaf :)

I made this! It was amazing! The flavor was unsurpassed in GF breads, in my opinion. Love Teff!

I did use honey, and would recommend people decrease it to 1 - 1.5 Tb unless you like your bread slightly sweet tasting. I also used almond meal and it worked great.

REALLY looking forward to trying some of the suggested variations!

If anyone, is curious I did run the nutrition info and assuming 1 loaf is 15 slices, It is 161 calories/6 g fat/200 mg sodium/24 g carbs/5.5 g fiber/4 g prot. 5% calcium, 6% each of iron and selenium.

I guess it's a bit hefty per slice... which explains why I felt so full after gobbling down 3 slices!! Will make a great breakfast bread with peanut butter and bananas.

Ali-A beautiful crusty bread! Wow! I am sure this will fill a big need in many gluten-free kitchens! Great job!

Hi - Just found your site yesterday!! Love looking through all the recipes. I do have a question on this recipe - is it crucial to grind the chia seeds? I don't have a coffee grinder (and I'm still waiting patiently for my vitamix!) Looking forward to making this bread soon!

Wow - this is one of the best gluten free recipes I have ever seen! Love that you use chia seeds!!

Karen - I don't think this would work without the psyllium. I found this to be the key ingredient. If you can think of another fiber similar to psyllium please let me know! :)

This looks absolutely amazing. I'm stocking up on ingredients tomorrow so that I can make this. I can't wait!!! Thanks for sharing!

I am always looking for whole grain GF breads and this looks perfect. Only trouble, I can't tolerate psyllium - could I use flax?

Wow. This looks absolutely fabulous!

This is absolutely heavenly. It seems to be a very flexible, even forgiving recipe. I've tried to learn to like tedd but I just couldn't do it, so I substituted millet flour which is available in Kuwait, where we live. I don't have chia seeds, so I used flax instead. Despite my many modifications, I was thrilled with the deep, rich flavour and the bread-like texture that I often crave. Oh my! I think I shall be able to make a real stay-together sandwich. This is my ULTIMATE favourite.

So, tonight I was able to enjoy a truly rustic meal of potato and leek soup, with some oh-so-delicious bread and crisp salad. What a treat!

Interestingly, I previously slipped some psyllium into my husband's bran muffins when there wasn't quite enough bran for the recipe. He didn't seem to notice.

Thanks again.

Thanks everyone! I have not made this without a stone so your best bet would be to try using a good quality stainless steel cookie sheet. As for the corn, I mentioned in the recipe headnotes that you could try replacing it with almond flour. I've also made this bread a number of different ways using different flour combos. Start with 3 cups of your favorite gluten-free flours and knead more in as necessary. It can also be baked in a 9 x 5-inch bread loaf pan (I use glass). Hope you enjoy it as much as we do! -Ali :)

Beautiful rustic loaf! Gorgeous color.

I can't have corn. Is there a flour you would suggest using in place of cornmeal?

could you use something in place of cornmeal. We don't eat corn. Thanks

Wow! I am super impressed with this bread! I've been trying to make a vegan gluten free bread but I've never been brave enough to try without xathan gum. If I don't have a pizza stone, will a normal pan work?

YAY!!! I cannot WAIT to try this ALI!! Thank you SOOOOO much!!

What an amazing and beautiful loaf of bread! I can not wait to try it!! Thanks for everything you do to make living gluten free easier, Ali!

I am SO excited to try this recipe. THANK you!

I remember you telling me about this bread, Ali. I'm so happy that you're sharing it today. It's gorgeous. :-)


Ali you always have wonderful recipes but this looks truly amazing. I do not have much bread making experience but this looks too good to pass up. I'll just have to give it a try.

I would love to try this recipe! I can't get teff flour in Australia (at least not that I know of), is there anything I could use instead of that?

Just beautiful! Seriously! I am making this THIS weekend! Our friend was recently diagnosed with Celiac Disease and he literally had tears in his eyes when he told me how much he would miss bread! LOL I told him I would make him some that would forget about his gluten-filled breads of the past! Guess what I will be making him this weekend? Thanks for sharing this, Ali! So excited about it!

I absolutely cannot wait to try this, Ali! I'm out of my kitchen right now visiting my sister, but the minute I'm home this bread's on the menu. :)

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