Last Updated on September 30, 2022

You’ll love my crusty, fine-textured, gluten-free vegan breads! Easy to make and perfectly delicious. It is also dairy-free, egg-free, sugar-free, yeast-free and no kneading required!

A healthy, and very easy recipe for gluten-free Vegan quick bread. Made gluten-free by using buckwheat flour and oat flour.

There is nothing I love more than this vegan buckwheat and oatmeal bread recipe! In addition to being easy to put together, it pairs well with everything – mashed avocado, peanut butter, coconut butter, strawberry jam, dunked in hot soups…Since I’ve made more and more of these bread rolls, I’m really pleased with the recipe and the results. You can eat them straight out of the oven without toasting, or toast them next day when eating.

These gluten-free vegan dinner rolls are perfect to serve with Vegan Leek n Potato Soup, Vegan Thai Pumpkin Soup, Vegan Corn Soup.

Or you can use them as vegan bun or vegan sandwich bread for Quick n Easy Vegan Burger, Vegan BLT, and Tomato Avocado Toast.

Gluten free VEGAN Breads

You don’t have to be intimidated by gluten-free bread making! Making bread at home is as simple as dump, mix, rest, and bake.

If you can’t consume yeast, this is a great allergen-friendly recipe. These vegan breads are so easy to make and great for beginners.

There is no need for a mixer, and there is no need to knead the dough! All you need to do is combine the ingredients in a large glass bowl, mix, let it rest for 10 minutes (it’s important to let psyllium husk rest in the dough before baking, and it will gives gluten-free bread dough the elasticity, flexibility and extensibility), then transfer to a baking pan, and bake!

From start to finish, it takes less than an hour. You might find the texture to be similar to biscuit bread. Topped With your favorite vegan buttery spread, this is a must-have! 😉

quick bread recipe

Since there is no yeast in this recipe. With baking powder as the leavening agent, all you need to do is mix and bake.

Dry Ingredients

ingredient list for gluten free vegan breads

Buckwheat Flour– There is no gluten in buckwheat by nature. This grain-like seed is packed with nutrients. In addition to being rich in antioxidants and minerals, it is also a great source of fiber. I used gluten-free buckwheat based ingredients a lot in my cooking, like vegan buckwheat waffles, vegan zaru soba, and soba noodle salad.

Certified Oat Flour– If you’re on a strict gluten-free diet, you need to buy certified gluten-free oat flour. A fluffy texture is achieved by mixing buckwheat flour with gluten-free oat flour. The addition of oat flour resulted in a gradual increase in bread moisture.

Psyllium Husk Powder-Psyllium husk is an essential ingredient in gluten-free bread baking. In addition to acting as a binder, it also gives gluten-free bread dough the elasticity and flexibility it needs for rolling and shaping.

Baking Powder– gluten-free baking powder, not baking soda or bicarbonate soda. I found baking powder works best with this recipe.

Seasoning– They’re must-haves. Garlic powder, onion powder, and salt.

Mixed Seeds on the top– I used pumpkin seeds, sunflower seeds, chia seeds, and rolled oats. This can be optional if you’re on a nut-free diet.

Wet Ingredients

No-dairy Milk– By adding vinegar, we’re going to make a quick vegan butter milk. You can use soy milk, almond milk, oat milk, or any high-protein plant-based milk. Coconut milk is not ideal for this recipe as it won’t curdle well with vinegar.

Apple Cider Vinegar– You can also use white vinegar or lemon juice.

Extra-Virgin Olive Oil– it gives the breads extra moist and flavor.

How to Make

First we need to prepare two large mixing bowls. Add all the dry ingredients in one bowl, and all the wet ingredients in another, then mix both of them.

Place the dry ingredient mixture into the wet ingredient mixture.
Stir and mix with a silicone spatula. Mx well until all the liquid is absorbed. (No dry ingredients are visible).
Cover the mixing bowl with a damp tea towel. Let it sit for 10 minutes. It is very important to let it rest for at least 10 minutes for the psyllium husk to bind the dough. Meanwhile, preheat the oven to 350°F (180°C).
After 10 minutes, don’t tip the bread dough out. Using a silicone spatula to divide the dough into four portions (about 7oz/200g each). Spray both hands with oil and shape them into bun-like balls. Note: the bread dough will be a bit wet and sticky at this stage, just spray your hands with oil and the work surface to work the dough). I prefer using oil than adding more flour in, as the more flour you add in, the denser texture of the bread becomes. The bread shaping process would be little bit harder for a total beginner, all you need to do is divide the dough into four equal size pieces, shape them into balls and smooth the surface by using oiled palms.
Place the bread doughs on a parchment-lined flat baking tray. Brush a bit water or oil, and top with seeds of choice.
Place the bread into the pre-heated oven, bake for 30-35 minutes until until golden and crusty on the edges then remove them from the oven. Let these vegan buns cool for 10 minutes before moving them. Serve when warm and enjoy!😘