Can you make gluten-free bread without eggs?

Yes, absolutely. A well-crafted gluten-free egg-free bread recipe uses natural binders like flaxseed or psyllium husk to replace eggs. These ingredients help the bread hold together, trap moisture, and improve texture—no eggs required.

Does gluten-free bread need egg?

Not at all. While some gluten-free recipes rely on eggs to create structure, it's entirely possible to make delicious, fluffy bread without them. The key is using the right balance of flours, binders, and moisture. Our gluten-free egg-free bread recipe proves it’s not only possible—it’s delicious.

What is the trick to making good gluten-free bread?

The trick is balance. Use whole grain flours for structure, a starch like arrowroot or tapioca for softness, and a binder to hold everything together. In a gluten-free egg-free bread recipe , psyllium husk is especially helpful. Let the batter rest before baking, bake it long enough, and cool it completely for the best results.

What holds gluten-free bread together?

Without gluten or eggs, binders do the heavy lifting. In our go-to gluten-free egg-free bread recipe , we rely on psyllium husk and ground flaxseed to give the bread elasticity and strength. These help the loaf rise and hold its shape after baking, while keeping the crumb soft and moist.

How To Make Gluten-Free Egg-Free Bread Recipe

Name: Gluten-Free Egg-Free Bread Recipe – The Best Guide for Allergy-Friendly Baking
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Allergy-Friendly
Ingredients: 1 cup sorghum flour; 1 cup brown rice flour; ½ cup arrowroot starch; 3 tablespoons ground flaxseed; 2 teaspoons psyllium husk powder; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon sea salt; 1 tablespoon apple cider vinegar; 2 tablespoons olive oil; 1 ½ cups warm water

Description

A wholesome, allergy-friendly loaf that’s soft, hearty, and free from gluten, eggs, dairy, and gums—perfect for families navigating food sensitivities.

Ingredients

Scale

1 cup sorghum flour
1 cup brown rice flour
½ cup arrowroot starch
3 tablespoons ground flaxseed
2 teaspoons psyllium husk powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sea salt
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 ½ cups warm water

Instructions

Preheat oven to 375°F. Line a loaf pan with parchment paper or lightly grease it.
Mix ground flaxseed with 6 tablespoons of warm water. Let sit 10 minutes to thicken.
In a large bowl, combine sorghum flour, brown rice flour, arrowroot starch, psyllium husk, baking powder, baking soda, and salt.
Add flax mixture, apple cider vinegar, olive oil, and warm water to the dry mix. Stir until a thick, sticky batter forms.
Scoop batter into loaf pan, smooth the top. Let rest uncovered for 10–15 minutes.
Bake for 55–60 minutes until golden and firm. Toothpick inserted in center should come out clean.
Cool completely before slicing to avoid a gummy texture.

Notes

Optional add-ins: garlic powder, rosemary, or maple syrup. This loaf freezes well when pre-sliced and stored in a sealed bag.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: Allergy-Friendly

Nutrition

Serving Size: 1 slice
Calories: 140
Sugar: 1g
Sodium: 180mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: gluten-free, egg-free, bread, vegan, healthy, homemade