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A side on image of a loaf of gluten free vegan high protein bread on a white marble table in contrasting sunlight. The bread has been sliced revealing the soft crumb. Two glasses of water sit to the left of the loaf while a cooling rack sits in the background

Gluten free vegan high protein bread

Nut free, xanthan gum free, egg/dairy free
Makes 1 medium loaf, 12 slices
*Tablespoons are in Australian tablespoons. Use gram and ml for international accuracy.
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Prep Time 20 minutes
Cook Time 50 minutes
Proofing time 1 hour 30 minutes
Course Breads
Cuisine Food Intolerance Friendly
Servings 1 loaf

Equipment

  • 10cm X 10cm X 23cm steel loaf pan (see notes)

Ingredients
  

For the loaf:

  • 500 g light buckwheat flour
  • 25 g psyllium husk powder
  • 5g (1 teaspoon) gluten free baking powder
  • 7.5 g (1 sachet) yeast
  • 10 g fine salt see notes
  • 100-200 g extra water
  • 75 g hemp seeds optional, see notes

For the blended mixture:

  • 450 g canned and drained cannellini 2 x 400g tins, drained
  • 600 g water
  • 60 ml (3 tablespoons)* neutral oil (I used vegetable)
  • 20 ml (1 tablespoon)* maple syrup

Instructions
 

  • Whisk the dry ingredients for the loaf (except for the optional hemp seeds) in a large non-reactive (plastic or glass) mixing bowl. Weigh out the 100-200g extra water for the loaf in a glass and set aside.
  • Combine the ingredients for the blended mixture in your blender and process until combined.
  • Pour the blended mixture into the dry ingredients.
  • Use a whisk to combine until a smooth, thick batter forms. It should be very sticky and just a little too wet to hold its shape in the bowl. If it looks dry or holds its shape, add the extra water and stir to combine.
  • Cover the bowl and leave on the bench to proof for 1 hour.
  • Grease and line a 10cm X 10cm X 23cm steel loaf pan. After the 1 hour is up, stir in the (optional) hemp seeds, then decant the batter into the loaf pan and use a wet hand to flatten and smooth the top. Cover the loaf and proof for another 30-60 minutes or until it has reached the top of the loaf pan.
  • While you are waiting, preheat the oven to 220C/428F.
  • When the loaf is proofed, place it in the oven for 50 minutes or until golden brown and firm on top. Check on it at the halfway point and turn the oven down to 200C/400F if it’s looking too browned.
  • Allow the loaf to cool for 15-20 minutes in the tin before carefully removing to place on a cooling rack. Allow to cool before slicing.
  • This bread is best as toast and keeps well in the fridge for a number of days. You can also slice the bread and toast it straight from frozen.

Notes

  • I use a size small Pullman steel bread pan for all my loaves. A silicon pan or any short pan is not appropriate here, nor is a larger Pullman. This recipe has been designed with this pan, and using a different one will achieve an unknown result. Steel is the only pan appropriate for bread as it holds the bread while it proofs upwards.
  • Hemp seeds are optional and boost the protein content of this loaf. If you are low FODMAP, consuming beans and hemp seeds together might push the GOS content of the loaf up too much. See what works for you, but omit them if you know you are highly sensitive to GOS.
  • Read notes in the body of the post for tips, suggestions and substitution options.
  • This bread is best as toast and can taste a little bit 'beany' if you eat it fresh. 
Keyword gluten free vegan, High protein bread, high protein low fodmap, high protein vegan
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