wfpb bread

Fast and easy  2-ingredient fluffy flax rolls! The small size guarantees a light, ready interior that is perfect for spreading and filling with endless sweet &amp; savory options.  The rolls are vegan, keto, paleo, oil-free, grain-free, nut-free and sugar free (zero grams).

Easy 2-Ingredient Fluffy Flax Rolls {vegan, oil-free, GF}

(260 g) flaxseed meal

baking powder

salt

(315 mL) water

Preheat oven to 400F(200C). Spray 12 cups of...

Preheat oven to 400F(200C).  Spray 12 cups of a standard size muffin tin with nonstick cooking spray.

In a food processor or clean coffee grinder,...

In a food processor or clean coffee grinder, grind the flaxseed meal into a very fine flour. This is a very important step, Do not skip it.

In large bowl, whisk together the flaxseed meal,...

In large bowl, whisk together the flaxseed meal, baking powder and (optional) salt. Add the water, stirring until completely combined (the dough will look thick and somewhat gooey).

Divide the dough into 12 eqaul portions, With...

Divide the dough into 12 eqaul portions, With damp hands, shape each piece into a ball. Place each ball into a prepared muffin cup.

Bake in the preheated oven for 28 to...

Bake in the preheated oven for 28 to 33 minutes until risen and browned

Cool the rolls in the muffin tin for...

Cool the rolls in the muffin tin for 15 minutes before removing and placing on a cooling rack. Cool completely.

Vegan gluten-free 100% sorghum flour bread is the quick and easy sandwich bread you are seeking! This versatile bread is also oil-free, sugar-free, xanthan gum free, and yeast-free.

100% Sorghum Flour Bread (vegan, oil-free, GF)

flour

(27 g) whole psyllium husks

baking soda

(651 mL) water

(15 mL) cider vinegar

Preheat the oven to 350F (180C). Note: do...

Preheat the oven to 350F (180C). Note: do not use convection setting for this bread (see post for explanation). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf baking pan (or line with parchment paper to avoid all oils).

In a large mixing bowl, whisk the sorghum...

In a large mixing bowl, whisk the sorghum flour, psyllium husks, baking powder, baking soda and salt until blended.

Add the water and vinegar, stirring until combined...

Add the water and vinegar, stirring until combined and no dry ingredients are visible.

Transfer the dough to the prepared pan. Smooth...

Transfer the dough to the prepared pan. Smooth the top into an even layer.

Using a sharp knife, make a lengthwise slash...

Using a sharp knife, make a lengthwise slash into the dough (about 1/4-inch deep).

Bake in the preheated oven for 90 minutes,...

Bake in the preheated oven for 90 minutes, or until the surface appears pale golden brown, dry and crusty. Cool in the pan, on a cooling rack, for 15 minutes.

Remove the bread from the pan and cool...

Remove the bread from the pan and cool completely on the cooling rack before slicing.

4-Ingredient Split Pea Bread made with uncooked split peas! It is easy to make, high in protein, and can be made into a loaf or rolls. It is flourless, oil-free, gluten-free, grain-free, and yeast-free, too.

Split Pea Bread (V, GF, Oil-Free)

oz (340 g) dried split peas (yellow

water

(150 mL) water

(15 mL) light-colored vinegar (or lemon juice)

(40 g) whole psyllium husks

Place the dried split peas in a large...

Place the dried split peas in a large bowl. Cover with enough boiling water to cover the peas with 1 inch of water. Let soak for at least 45 minutes until the peas are plump and almost twice their size (see notes for soaking in cold water overnight).

Preheat the oven to 350F/180C. Line a large...

Preheat the oven to 350F/180C. Line a large baking sheet with parchment paper.

Drain the split peas through a colander or...

Drain the split peas through a colander or fine mesh sieve. Discard the soaking water.

Place the drained, soaked split peas, 2/3 cup...

Place the drained, soaked split peas, 2/3 cup (150 mL) water, and vinegar in the bowl of a food processor or a blender. Cover and process, stopping several times to scrape down the sides of the bowl, until smooth.

Add the psyllium husks, baking soda, and optonal...

Add the psyllium husks, baking soda, and optonal salt to the split peas. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.

Gather the dough into a ball and place...

Gather the dough into a ball and place on the prepared baking sheet. Shape the dough into a loaf or 8 rolls-- Loaf: Use damp hands to shape into a loaf (8x4x2 in / 20x10x5 cm). Rolls: Divide the dough into eight equal portions. Roll each piece into a ball. Flatten and smooth each ball into a 3-inch (7.5 cm) diameter round. Space 2 inches (5 cm) apart on baking sheet.

Bake the bread--Loaf: 50 to 55 minutes, or...

Bake the bread--Loaf: 50 to 55 minutes, or until risen and the surface of the loaf appears dry. The crust will be a deep golden brown color.  Rolls: 25 to 30 minutes until the rolls are risen, the surface is dry, and light golden brown.

Transfer the loaf or rolls to a cooling rack....

Transfer the loaf or rolls to a cooling rack. Let cool completely before slicing.

Easy 4-Ingredient lentil sunflower seed sandwich bread that tastes like it is made from whole grains! This hearty loaf is vegan, oil-free, grain-free, gluten-free, flourless, sugar-free, yeast-free and (modesty aside) amazing!

Easy High Protein Sandwich Bread (V, GF, oil-free)

(235 g) red lentils (uncooked)

(591 mL) water

(15 g) whole psyllium husks

(14 g) baking powder

Place the lentils in a colander or mesh...

Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.

Combine the lentils, sunflower seeds and boiling water...

Combine the lentils, sunflower seeds and boiling water in the container of a blender (regular or high-speed). Let stand for 20 minutes until the lentils are plump (the seeds will also plump, slightly) and the water has cooled. Do not drain.

Preheat the oven to 325F (160C). Spray a...

Preheat the oven to 325F (160C). Spray a 9x5-inch (22.5 x12.5 cm) loaf pan with nonstick cooking spray. Alternatively, lightly oil or grease the pan.

Blend the plumped lentils, sunflower seeds and cooled...

Blend the plumped lentils, sunflower seeds and cooled water on high speed, stopping once or twice to scrape down the sides of the blender container, until smooth.

Add the whole psyllium husks, baking powder, and...

Add the whole psyllium husks, baking powder, and optional salt to the blender. Blend for 10 to 15 seconds until blended.

Scrape the batter into the prepared pan. Smooth...

Scrape the batter into the prepared pan. Smooth out the top of the batter.

Bake the bread in the preheated 325F (160C)...

Bake the bread in the preheated 325F (160C) oven for 90 minutes until risen and the surface of the bread appears dark golden brown, dry, and crusty. The bread will also sound hollow when tapped.

Transfer the pan to a cooling rack. Cool...

Transfer the pan to a cooling rack. Cool the bread in the pan for 15 minutes.

Remove the loaf of bread from the pan...

Remove the loaf of bread from the pan (slide a butter knife around sides, as needed, to assist the release). Place the loaf on the cooling rack and cool completely.

Slice the cooled bread thick, thin, or anywhere...

Slice the cooled bread thick, thin, or anywhere in between! It is wonderful for toast, sandwiches, and accompanying meals of all kinds.

My 2 ingredient millet naan bread is the simple and so delicious bread you need to make! It only requires TWO ingredients and TWO minutes of your time (start to finish), plus it is gluten-free, lectin-free, oil-free and vegan.

2 Ingredient Millet Naan (Oil-free, Gluten-free)

millet flour

flaxseed meal ((I prefer golden flaxseed meal))

water ((I use filtered tap water))

Preheat

Place a nonstick skillet (preferably ceramic nonstick, or seasoned cast iron) over medium heat to preheat.

In a small bowl, stir together the millet flour, flaxseed meal, and an optional pinch of salt. Add the water, stirring until blended. Let sit for 15 to 20 seconds to thicken slightly.

Spread

Pour the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7x5 inches / 17.5x2 cm)

Cook

Increase the heat to medium high and cook the naan for about 45 to 60 seconds until the top side appears dry, a spatula is easily slid underneath, and there are some browned spots on the bottom side.

Flip

Slide a spatula underneath the naan and flip over. Cook for about 30 to 45 seconds longer until the other side is browned in multiple spots.

Cool.

Transfer naan to a cooling rack to cool slightly (or completely, if planning to store for later). Eat and enjoy!

Worked like a dream in my ceramic skillet! I devoured it and plan to make a batch of multiples tonight. Thank you!!!

Thank you for all of your recipes. This is pure genius, it comes out perfect. I have missed bread so much! I’ve already made this three times, it is going to be a staple.

Top 5 wfpb bread recipes from across the web

The most viewed wfpb bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy 2-Ingredient Fluffy Flax Rolls...

100% Sorghum Flour Bread (vegan, oi...

Split Pea Bread (V, GF, Oil-Free)

Easy High Protein Sandwich Bread (V...

2 Ingredient Millet Naan (Oil-free,...

Top 5 wfpb bread recipes from across the web

The most viewed wfpb bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy 2-Ingredient Fluffy Flax Rolls...

100% Sorghum Flour Bread (vegan, oi...

Split Pea Bread (V, GF, Oil-Free)

Easy High Protein Sandwich Bread (V...

2 Ingredient Millet Naan (Oil-free,...

The most viewed wfpb bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine