Challenging Recipe
Prep Time
20 minutes
Wait Time
1 hour 30 minutes
Cook Time
40 minutes
1 loaf

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!

Read more about this recipe on the blog.

Gluten-Free Bread (xanthan-free, vegan)


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
cups ground chia seeds
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


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