Glutenfree over 42°C


Hello there! This is my so far most favourite vegan glutenfree bread recipe. I love all the flavours, spiciness and structure. When I´m about to make and eat bread, I think it should be extraordinary! So I refuse to do simple boring bread doughs! ;D This recipe was created on Gozo, Malta when I was working in Amchara retreat&detox centre where we were „forced“ to cook only glutenfree even for us as a staff members. So back then I learned how to get really creative with ingredients that were given to me.

Vegan glutenfree baking (and over all vegan baking) can be tricky and for some people intimidating. I will surely make a blog post about how to do it right! But now I will share with you some basic tips. You don´t have to use eggs for baking at all, honey bun, you just need to think how to make it fluffy! Of course I´ve failed in this maaaany times in my carreer and I had to bin few cakes or breads cause they were like a rocks or the doughs didn´t raise at all. So I know what it´s like ;D. It will take some time and effort…and patience to master this, but in the end it´s quite simple.

In this recipe I used oil, chia seeds and psylium. That is what it will hold it together. Chia seeds are perfect egg replacement btw. For fluffiness I used tomatoes and baking powder. Everything else is just for the taste. I also love the almonds in the dough. But they are not so important if you would like to make it nutfree.

I think that combination of chickpea and buckwheat flour is perfect for starting with the vegan baking.

So! Enjoy it and definitelly tell me how it went! 😉


Almond Rosemary&Black Pepper Glutenfree Vegan Bread

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Serves: 16
Prep Time: 30 minutes Cooking Time: 35-45 min


  • 50g almonds
  • 2 cloves garlic
  • 2 tsp salt
  • 15g rosemary
  • 120g chickpea flour
  • 200g buckwheat flour
  • 1 tsp baking powder
  • 1tsp soda
  • 1 tbsp ground pepper
  • 15g chia+55g water
  • 60g olive oil
  • 1tbsp psylium
  • 280g tomato (4pc)
  • 135g onion (2pc)



Preheat oven – 180 °C + medium grill mode


Place almonds, salt, garlic and rosemary into a food processor and ground all into a flour.


Soak your chia seeds into a water and put aside.


Add chickpea and buckwheat flour, baking powder, soda, ground pepper, psylium to a food processor and combine well with previous mixture you already have in there.


Cut your tomatoes into pieces and add them to a food processor and mix well.


Add olive oil to your soaked chia seeds, combine well and add them to the mixture in food processor and pulse.


Cut onions into pieces, add them to your mixture and pulse shortly – leave the mixture with chunks of onions.


Bake 35-45 minutes.

(Visited 166 times, 1 visits today)

You Might Also Like

No Comments

Leave a Reply