Gluten Free Bread Recipe
This gluten-free bread recipe is easy to make and tastes like rye bread! Made with teff flour, it's egg-free, dairy-free, nut-free, and made without rice, starches, or gums. Vegan.
How to Make the Best Gluten Free Bread
If you’ve been searching for the perfect gluten-free bread that actually tastes like real bread, this recipe is a game changer. Made with nutrient-rich teff flour, this loaf has a hearty, slightly nutty flavor that’s reminiscent of traditional rye bread—without any gluten, eggs, dairy, or nuts. It’s completely vegan and free from rice, starches, and gums that often make gluten-free baked goods gummy or dense.
The secret to this bread’s wonderful texture comes from the combination of psyllium husk and ground flax seed, which provide structure and binding without the need for eggs or xanthan gum. The result is a bread with a beautiful crust and a soft, satisfying interior that slices beautifully and holds up to sandwiches, toast, or simply slathered with your favorite spread.
While the rise time is longer than traditional bread (up to 2-3 hours), the actual hands-on work is minimal. The dough comes together quickly, and you’ll know it’s ready to bake when you see those characteristic cracks forming on the surface. Be patient and let it cool fully before slicing—this ensures the interior sets properly and gives you clean, even slices every time.
Gluten Free Bread
This gluten-free bread recipe is easy to make and tastes like rye bread! Made with teff flour, it's egg-free, dairy-free, nut-free, and made without rice, starches, or gums. Vegan.
Ingredients
Yeast Mixture
Dry Ingredients
Optional Add-ins
Instructions
Prepare the Dough
- In a small mixing bowl, dissolve active dry yeast in 100°F-110°F water. Use a thermometer to ensure proper temperature.
- In a separate medium bowl, combine ground teff, ground psyllium, ground flax, and salt. Mix well.
- When yeast is active, add olive oil to the yeast mixture and stir.
- Pour the yeast mixture into the dry ingredients and mix thoroughly.
Shape and Rise
- Shape the dough into a very tall, high-sided loaf (try to shore up the sides, creating a football shape) and place it onto a parchment-lined baking tray.
- To add seeds, moisten the top with water or spray olive oil to help the seeds adhere, pressing them in a bit.
- Let it rise in a warm spot (out of direct sunlight) until it has almost doubled (1.5 or 1.75 times). This can take up to 2-3 hours. Look for cracks in the top to ensure it has risen.
Bake
- Preheat oven to 425°F, setting up the middle rack.
- Bake for 35-45 minutes (uncovered) or until internal temperature reaches 205°F.
- Allow to cool for at least 45 minutes before slicing.
Notes
- For instant yeast or rapid rise yeast, add it directly to the flour mixture instead of dissolving in water first.
- You can substitute ground chia or ground basil seeds for the ground flax seed.
- The bread tastes similar to rye bread, especially when caraway seeds are added.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
