Glutenfree Vegan Bread | The Revolution Bread Recipe

glutenfree vegan bread

Glutenfree Vegan Bread: The Best & Easiest You’ll Ever Make

I am not kidding. There is a reason why I call this baby The Revolution Bread.. You won’t believe how simple it is.

I grew up in Switzerland and Swiss people care a lot (and I mean A LOT!) about their bread. I managed to ditch most of my unhealthy eating habits from the past and love my clean, whole food way of living. However, “the bread thing” remains.

To be honest: I tried a lot of different gluten free breads and there are some really great ones out there, like the two breads I took inspiration from for this The Revolution Bread.

But what I found was often that it often just didn’t taste like bread whatsoever, or it took half a day of making and totally blew my budget! That just doesn’t work for me or you, I imagine. I am a throw-everything-in-a-pan-and-go-kinda cook, sticking to rules is not my thing! And I don’t want to spend $10 for a loaf.

So, it needed to be:

    • Delicious
    • Quick + easy to make
    • Affordable
    • Soft + moist but crunchy on the outside
    • Sugar, Dairy- and Egg-free


I think I nailed this glutenfree vegan bread:)


The Revolution Bread
Prep time
Cook time
Total time
Before I came up with this sexy baby right here I had two gluten free breads I loved and still do. One is the Life Changing Bread by the lovely Sarah Britton, in fact I am totally obsessed with her entire blog. She is a total rockstar! The other one I love is the Sun Sun Bread I discovered at Bali Buda. It is only natural that I wanted to combine them into one epic mess and I did, plus some extra magic!
Cuisine: Vegan, Gluten Free, Sugar Free
  • 1 loaf pan (I use a silicon one)
  • 1 mixing bowl
  • 400 grams of organic brown rice flour
  • 4 tbsp psyllium husks
  • 4 tbsp buckwheat flakes (or soaked buckwheat groats)
  • 2 tbsp hempseed flour
  • 120g mixed seeds (flax / pumpkin / sunflower / chia) use whatever you fancy but make sure there are flax seeds involved, they help with the binding.
  • 1 tbsp quality sea salt
  • ¾ tbsp dry yeast
  1. Just throw all of the ingredients in a mixing bowl and give it a good stir.
  2. Fill a measuring cup with 400ml water and add just over half of it to your mix, give it a good stir again. Now comes the only tricky part: you want your mixture to be evenly moist but NOT soggy! So go with your gut feeling here. Add more water as you go until it seems to match my description.
  3. Transfer the mix into your loaf pan, distribute evenly and gently press it into shape. Let it sit to settle while you preheat the oven to 180C now. (If you are using a silicon loaf pan like me, you can gently move the edges and see that the bread is holding it's shape).
  4. Bake it for 40-45 minutes. I take it out of the baking tin about halfway and turn it gently upside down to ensure it gets done evenly, this is also how you get the yummy crusty outside :) Let it cool before cutting if you can.
Please go and make this asap and share this glutenfree vegan bread wildly and widely. To the bread revolution! Whoooohhooo!

We’d love to hear how your first loaf of delicious awesomeness came out the oven! What kind of seeds did you use? Give us a heads up in the comment section below!

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