This 5-Ingredient Healthy Gluten-Free Vegan Bread is quick and easy to make. Made with just five ingredients and water. No raising agents needed, no nasty flours, just pure goodness.
It’s so, so hard to make a good gluten-free bread, especially a healthy one. Oh and vegan as well! A lot of the gluten-free bread recipes I see out there, normally have eggs, like why?
I got fed up with buying trash gluten-free breads, and decided to finally make my own. A super healthy, super simple recipe.
I am never buying gluten-free bread again!
I recommend slicing the bread as soon as it’s taken out of the oven. This is to help it cool quicker and to stop the residual heat from cooking the loaf. It’s great toasted and topped with slices of my Herby Cashew Cream Cheese.
You can make this recipe nut-free just replacing the almonds with pumpkin seeds or sunflower seeds.
Let’s get baking, shall we?
More Vegan Bread-Type Recipes:
1. 1-Bowl Healthy Vegan Zucchini Bread
2. 1-Bowl Incredibly Healthy Vegan Oatmeal Bread
Anyway! Do let me know how you found this 5-Ingredient Healthy Gluten-Free Vegan Bread Recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
♥ Thank you ♥
2 cups / 340g Quinoa
1/2 cup / 80g Chia seeds
1/2 cup / 70g Almonds/pumpkin seeds
2 cup / 480ml Water
1 teaspoon of salt
4 handfuls of pumpkin seeds/almonds for topping
1. Soak the quinoa and almonds/ pumpkin seeds in water. Overnight is best but an hour will do.
Pre-heat oven to 375F / 190C.
2. Drain and rinse the quinoa and almonds/pumpkin seeds.
3. Place everything for the bread apart from the toppings in a blender and blend until smooth.
Chop the almonds into slices, using mix into the batter then pour into a lined 1lb loaf tin.
4. Bake the bread for 1 hour and you can enjoy this 5-Ingredient Healthy Gluten-Free Vegan Bread as soon as it’s out of the oven.
Keep the bread in an airtight container once cooled and it will last for at least 3 days.
Equipment: Blender, 1lb loaf tin, Greaseproof paper, and Oven
- Building Muscle on a Vegan Diet: A Comprehensive Guide to Meal Planning & Macros - 11 April 2023
- Vegan Keto Sushi Roll - 25 February 2023
- Vegan Mushroom Tomato Pasta [One Pot] - 18 February 2023
Sue Resig5 October 2020 at 5h15
I’m sorry I’m having trouble following the recipe. Are the soaked pumpkin/almonds getting puréed with the quinoa or are they getting sliced and added later? You list them twice so it’s not clear. Does the salt go in the blender because it’s listed after the toppings, does it get sprinkled on top? Thanks. It sounds good and I’m looking forward to trying it.
elena5 October 2020 at 11h17
Hey! I am sorry that I have written the post so difficult to understand. So, to answer all your questions:
1. Everything is getting blended once soaked overnight (that includes the salt too) APART from the 4 tbsp of almonds AND pumpkin seeds ( which specify are for the topping) , WHICH are added later! Once the batter is blended, chop the almonds and fold it into the batter. Sprinkle the pumpkin seeds on top and bake!
Nic11 June 2022 at 7h32
I also had questions, but you answered one in another comment above. But, eally hoping you can clarify this, bc every other quinoa/chia recipe soaks the chia and yours doesn’t say to. It would make a BIG difference….
So do you soak the chia, too? Or just add to blender dry? Thank you! I am disabled and really enjoy the simplicity of your recipes for multiple reasons. I’m really liking your website so far! Wishing you all the best! 🙂
Elena11 June 2022 at 11h17
I do not actually soak my chia seeds, I just add them straight to the blender.
It means a lot to me that you find my recipes helpful!
Feel free to always message me if you need anything!
Nic23 June 2022 at 23h02
Thank you for getting back to me! Again, you rock, and I’m happy to share- this recipe IS delicious! Woot woot!