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Home-made Bread (Vegan, Gluten-free, Yeast-free)

I’ve seen a few yeast-free recipes so far but they either don’t convince me or involve sooo many steps until you can actually bake the recipe. I’m too spontaneous to keep looking after a sour-dough that needs all sorts of steps. ;)
Course Baking Savoury, Bread
Cuisine German
Servings 1 bread (23 cm)


  • 23cm loaf tin


  • 210 g rice flour
  • 210 g buckwheat flour
  • 1 tablespoon psyllium fiber husk alternatively ground flax seed
  • 2 teaspoon coconut sugar
  • 1 1/2 teaspoon salt or less if you prefer less
  • 3 capsules content of probiotic capsules
  • 375 ml warm water


  • Sift all dry ingredients into a clean bowl. Mix well.
  • Add warm water and stir to combine. It should become a fairly creamy dough.
  • Line loaf tin with clean baking paper. Pour into loaf tin and spread evenly.
  • Place loaf tin into warm spot that is at least 30°C warm. See comments above for tips.
  • After about 18 hours the dough should have risen well.
  • Place loaf tin into oven, cover it with a sheet of baking paper, aluminum foil (which can be reused several times) or an oven-proof lid) and switch it on to 200°C (top-/bottom heat). Bake for 60 to 80 minutes or until an inserted wooden skewer comes out dry.
  • Take bread out of loaf tin, peel away the baking paper and let cool down on a cooling rack.


Enjoy! :)
Keyword Bread, Buckwheat, Fermented, Home-made, soy-free, yeast-free