This bread is made from just dried green peas, flaxseed and psyllium: no flour, no yeast, no eggs and no gluten. The result is a sturdy, filling, very high-fiber vegan loaf that slices cleanly and is perfect for sandwiches and toast.
Before you start: soak the dried peas for at least 9 hours or overnight (soaking time is not included in prep time). Do not use frozen, canned or cooked peas — only dried whole or split green peas.
Ingredients for one loaf (about 10 slices)
- 1 cup (200 g (7.1 oz)) dried green split peas or whole dried peas (about 400–415 g (14.6 oz) after soaking and draining)
- 2/3 cup (160 ml (2/3 cup)) water for blending
- 30 g psyllium husk powder (ground, not whole husks) — about 3½ tablespoons
- 80 g (2.8 oz) ground flaxseed or ground chia (about 2/3 cup)
- 3/4–1 teaspoon salt
- 1¼ teaspoons baking powder (certified gluten-free if needed)
- 1/2 teaspoon baking soda
- 2 tablespoons (30 ml) apple cider vinegar or lemon juice
Instructions
- Soak: rinse the peas, cover with plenty of water and soak at least 9 hours or overnight.
- Drain: drain and rinse again. They should weigh about 400–415 g (14.6 oz).
- Preheat: heat the oven to 180°C (350°F), conventional top-and-bottom heat, and line a tray with parchment paper.
- Blend: blend the peas with 160 ml (2/3 cup) water in a high-speed blender or food processor until smooth, scraping down the sides as needed.
- Thicken: transfer to a bowl, add the psyllium and flax and mix. Wait a few minutes until the mixture thickens.
- Season: add the salt, baking powder and baking soda and mix well.
- Bring together: add the vinegar or lemon juice and knead briefly into a uniform dough.
- Shape: form a loaf on the tray and score the top a few times with a sharp knife.
- Bake: 50–55 minutes. A flatter loaf bakes faster; a tall loaf needs the full time.
- Cool: let it cool completely before slicing — the crumb keeps setting as it cools.
Storage
- Fridge: in an airtight container for 4–5 days. Toasting brings back the crunch.
- Freezer: whole or sliced, in a sealed bag, up to 3 months. Frozen slices go straight into the toaster.
Estimated nutrition
Based on 200 g (7.1 oz) dried peas, 80 g (2.8 oz) ground flaxseed and 30 g psyllium. Soaking does not change the calories.
| Nutrient | Whole loaf | Per slice (of 10) |
|---|---|---|
| Calories | ~1,220 kcal | ~122 kcal |
| Protein | ~63 g (2.2 oz) | ~6.3 g |
| Carbohydrates | ~169 g (6.0 oz) | ~16.9 g |
| of which fiber | ~97 g (3.4 oz) | ~9.7 g |
| Fat | ~36 g | ~3.6 g |
Want to understand why this loaf holds together without gluten? Read The Science of Psyllium in Gluten-Free Baking.
FAQ
Can I use frozen peas?
No. Frozen or canned peas contain too much water and a different starch, so the dough won't set. Use only soaked dried peas.
Can I make it without psyllium?
Not recommended. Psyllium replaces gluten and holds the loaf together; without it the bread will crumble.
Is this bread suitable for people with celiac disease?
Yes, as long as the baking powder is certified gluten-free and there is no cross-contamination in your kitchen.
How much protein is in one slice?
About 6.3 g protein, 122 calories and almost 10 g fiber per slice (of 10).
