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.

My high protein 2 ingredient teff naan bread is the perfect bread for marathons and marathon length days! Made with finely ground teff grain (native to Ethiopia), this naan is fast and easy to make in a skillet (NO ROLLING!), vegan, oil-free and gluten-free.

2 Ingredient Teff Naan (High Protein)

teff flour

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

Scrape 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)

Increase the heat to medium high heat and cook the naan for about 60 to 90 seconds (watch closely) until the top side appears dry (it will look lighter brown / grayish) , a spatula is easily slid underneath, and there are some darkened spots on the bottom side.

Slide a spatula underneath the naan and flip over. Cook for about 2 to 3 minutes longer until the other side is darkened in multiple spots and easily moves in the skillet (not sticking)

I have had a cup of Teff flour lurking in my freezer that I’ve come close to throwing away several times because I didn’t know what to do with it. But I recently discovered your website and then this teff naan recipe showed up. Oh my gosh, it is so good and so easy!!!! I’ve already made three big naan and still haven’t used all of my flour. Thank you thank you for this great high protein bread I love it. Oh, and for other readers, this is a big hearty piece of bread. It could easily be two servings although I’ve scarfed it down every time I’ve made it because it’s so good.

Delicious 2-ingredient flax bread made with flaxseed meal &amp; baking powder (plus water and optional salt)--that&#x27;s all! It is naturally vegan, keto, paleo, oil-free, grain-free, nut-free and sugar free. You will love it!

2 Ingredient Flax Bread (Vegan, Oil-free, Keto)

baking powder ((certified GF, as needed))

Preheat oven to 400F (200C).  Line a large baking sheet with parchment paper.

Grind

In a blender or clean coffee grinder, grind the flaxseed meal into a very fine flour. This is a very important step, do not skip it. The bread will NOT work properly unless the meal is ground into a fine FLOUR.

Stir

Shape

Divide the dough into 3 equal portions, With wet hands, shape each piece into a 8-inch (20 cm) long baguette style loaf.  Space the loaves at least 2 inches (5 cm) apart on the prepared baking sheet. Flatten the loaves slightly to about 3/4 inch (1.9 cm) thickness.

Slash

Using a sharp knife, make 4 deep diagonal slashes into the top of each loaf.

Bake

Bake in the preheated oven for 45 to 50 minutes until risen and browned; the slashes will open up and the loaves will widen. Transfer to a cooling rack and cool completely before slicing.

Not sure if I missed it, but is there a weight for the flaxseed flour? I grind my own seeds into flour so I can’t measure flaxseed meal

I've been making since you posted the recipe, love it. I use the loaves for sandwiches during the week. I am sad when I run out each week, but decided three days a week is plenty. I recommend pressing the loaves pretty thin, fantastic for splitting and using for fillings.

Love this, turned out great !!!   thank you, thank you !

White bean protein bagels (13 grams each!) are your new favorite breakfast! They&#39;re vegan, grain-free, gluten-free, oil-free &amp; yeast-free. Flavor them in countless ways to suit your tastes.

White Bean Protein Bagels (13 grams each!)

dried white beans

lemon juice ((or light colored vinegar))

flaxseed meal

whole psyllium husks ((see notes regarding psyllium powder))

soak

Place the beans in a large bowl. Cover with enough boiling water to cover the beans with 1 inch (2.5 cm) of water. Let soak for at least 45 minutes until the beans are plump and almost twice their size (see notes for soaking in cold water overnight).

preheat

drain

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

blend

Place the drained, soaked beans, 1/2 cup (118 mL) water, and lemon juice in the bowl of a food processor, bullet blender or blender. Cover and process, stopping many times to scrape down the sides of the bowl, until the texture of smooth hummus (this takes a bit of time, 3 to 5 minutes).

combine

Add the psyllium husks, flaxseed meal, baking soda, and optional salt to the pureed beans. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.

shape into rounds

Gather the dough into a ball. Divide the dough into four equal portions. Roll each piece into a ball. Flatten and smooth each ball into a 4-inch (10 cm) diameter round. Space 2 inches (5 cm) apart on baking sheet.

make holes

Use your thumb to poke a hole into the middle of each round. Make it about 1 inch in diameter. Use damp fingers to smooth out any cracks in the dough.If desired, brush a little bit of water onto each bagel and sprinkle with toppings (see suggestions

bake

Bake for 33 to 38 minutes until the bagels are risen and golden brown.

cool

Transfer the bagels to a cooling rack. Let cool completely before slicing.

Learn how to make a loaf of bean millet protein bread, which has 7 grams protein per slice!  It is also frugal, flourless, easy to make, oil-free, vegan, and tastes like bread made from wheat flour.

Bean Millet Protein Bread (Vegan, GF, Oil-Free)

white beans

(raw) millet

coconut sugar ((see notes for options))

instant yeast ((it MUST be instant/ fast rising yeast))

salt ((optional/adjustable))

whole psyllium husks ((not psyllium powder))

Pour

Place the raw (uncooked) millet and white beans in a large mixing bowl. Add boiling water to the bowl (enough to cover the by about 1 inch / 2.5 cm). (see notes for overnight soak option).

Prepare pan

Prepare a 9x5-inch (22.5x12.5 cm) loaf pan. If using a nonstick loaf pan (e.g., ceramic coated, silicone), no preparation is needed. Otherwise, line the pan with nonstick parchment paper. If you do not object to oil, spray the pan with nonstick cooking spray, or lightly oil/grease the pan. 

Soak

Drain the soaked millet and beans through a mesh sieve and rinse under cold water. Shake off the excess water.

Blend

Scrape the soaked, drained millet and beans into a high-speed blender (or regular blender) container.Add the warm water, coconut sugar, yeast, and salt. Blend on high speed until the batter is silky smooth and warm. Add the whole psyllium husks to the bean millet mixture. Blend until just combined (or stir with a spatula). It will resemble a batter, not a dough.

Immediately spread batter into the prepared baking pan, smoothing the top. Use a knife to make a lengthwise slash through the top of the batter.Place the pan in a draft-free warm place. Immediately preheat the oven to 350F (180C). Do not hesitate! The bread rises quickly. The oven needs to be hot and ready to go as soon as the bread hits the needed rising mark (see next step).

Rise

Let the bread batter rise for 20 to 25 minutes (if your kitchen is cold, it may take longer). It happens quickly, so stay close by.The bread is ready to bake as soon as the batter is a short distance away from the the top edge of the pan (the batter should be no closer than 1/4 inch away from the top). If the batter is all the way to the top, it could overflow the top of the pan once it hits the oven.

Bake the bread in the preheated oven for 45 to 50 minutes until deep golden brown. The loaf will be relatively flat on top.

Cool

Let the loaf cool, in the pan, on a cooling rack for 15 minutes.Remove the bread from the pan. Cool the loaf completely on a wire rack, or other cooling rack.

Slice

Slice the bread, thick or (relatively) thin, as desired. The bread is wonderful plain, toasted, as part of a sandwich, or any way that you prefer!

Welcome fall baking with a fast &amp; easy batch of my vegan coconut flour flax focaccia! Soft, tender &amp; made with 3 ingredients (plus water, and optional salt), it is grain-free, gluten-free, oil-free, yeast-free, sugar-free, and customizable with any toppings and flavors you like.

Vegan Coconut Flour Flax Focaccia (3 ingredients, grain-free)

coconut flour

baking powder ((certified gluten-free, as needed))

Toppings

Preheat the oven to 400F (200 C). Lightly spray a large baking sheet with nonstick cooking spray (alternatively, use a piece of parchment paper).

In a large bowl, whisk the flaxseed meal, coconut flour, baking powder and (optional) salt. Stir in the water until completely blended. The mixture will be loose upon initial mixing but will thicken into a moist dough in 1 to 2 minutes. (Note: If the dough not appear moist upon mixing, add a bit more water).

Evenly press the dough onto the prepared baking pan, pressing into an even, 8-inch (20 cm) square. Dimple the dough with your fingertips. If desired, sprinkle with optional toppings.

Bake the focaccia in the preheated oven for 18 to 22 minutes until surface appears dry and golden brown.

Cool the focaccia on the baking sheet for 10 minutes (it will be delicate before cooling). Slide the focaccia onto a cooling rack to cool completely before cutting into pieces (I typically cut into 9 squares). Enjoy!

Nom nom nom, I love this bread! I made my 5th batch in just a few weeks because it is so easy and versatile. I've done different herbs, but my latest batch got a generous sprinkling of everything bagel seasoning (having major bagel cravings while trying to stick with low carbs). Amazing with cashew cream cheese from your site! Thank you! Im going to try it as a pizza crust soon.

This is my go to grain free bread! It works great as pizza crust or for sandwiches. I like it plain, too, makes good toast for breakfast. Thanks for all that you do for those of us with dietary l8mitations, it is a lifesaver!

You will love my 4-Ingredient high protein lentil bread! 13 grams of protein per roll, this easy lentil bread has a fluffy, tender texture yet is grain-free, gluten-free, oil-free, added sugar-free, yeast-free, and high in fiber.

High Protein Lentil Bread (Vegan, GF, Oil-Free)

oz dried split red lentils (see below for options)

light-colored vinegar (or lemon juice)

whole psyllium husks

Place the lentils in a large bowl. Cover with enough boiling water to cover the lentils with 1 inch (2.5 cm) of water. Let soak for at least 45 minutes until the lentils are plump and almost twice their size (see notes for soaking in cold water overnight).

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

Place the drained, soaked lentils, 1/2 cup (118 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 optional salt to the pureed lentils. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.

shape

Gather the dough into a ball. 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.

Top 11 wfpb bread recipes from across the web

The most viewed wfpb bread recipes by Recipe Cart users, saved from over 20,000 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,...

2 Ingredient Teff Naan (High Protei...

2 Ingredient Flax Bread (Vegan, Oil...

White Bean Protein Bagels (13 grams...

Bean Millet Protein Bread (Vegan, G...

Vegan Coconut Flour Flax Focaccia (...

High Protein Lentil Bread (Vegan, G...

Top 11 wfpb bread recipes from across the web

The most viewed wfpb bread recipes by Recipe Cart users, saved from over 20,000 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,...

2 Ingredient Teff Naan (High Protei...

2 Ingredient Flax Bread (Vegan, Oil...

White Bean Protein Bagels (13 grams...

Bean Millet Protein Bread (Vegan, G...

Vegan Coconut Flour Flax Focaccia (...

High Protein Lentil Bread (Vegan, G...

The most viewed wfpb bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine