Ultimate Vegan & Gluten-free Bread (with recipe of Gluten-free Flour Blend)

Wednesday, October 28, 2015

I'm not gluten intolerance, but I love exploring gluten-free baking as I am a person that loves to challenge myself. During these few months, I'm quite into making a really good gluten-free bread. I did a lot of research on the web and studied hundreds of recipe online. However, most of them are using wither eggs or xanthan gums, which I personally do not prefer to use. What's more, there are so many ways in making gluten-free bread, and most of them require so many different kinds of gluten-free flour, such as sorghum, brown rice, sweet white rice flour, potato flour, potato starch etc. In fact, I don't want to add extra burden to my already saturated pantry spaces. Finally I came across this recipe. Luckily, I have most of the ingredients in hand. So let's see how does it turn out! My first reaction after my first bite into this bread was "Oh my god! I finally made it!" Finally I managed to make a vegan and gluten-free bread that is not loose or crumble when you cut, as well as being fluffy and moist. I can't repress my joy, so I gave this to some of my friends to try and they are all amazed by how perfect this recipe is!

I also included the recipe of the gluten-free flour blend I'm using. You can prepare it in advance, so as to shorten the preparation time when you bake this bread again, and I'm quite certain you will. :P

Recipe adapted from Fork & Beans



Ingredients:


Wet Ingredients:

1 packet (7g) dry active yeast
1 cup warm unsweetened almond milk
2 tsp coconut sugar
1 cup warm water
5 Tbsp ground chia seeds
3 Tbsp coconut oil
2 tsp apple cider vinegar

Dry Ingredients

3 cups gluten-free flour blend (see below)*
1/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

*Gluten-free Flour Blend

Make 9 cups

3/2 cups oat flour (I ground my own from GF oats)
3/2 cups millet flour
1/2 cup arrowroot powder
1/2 cup tapioca starch

Mix the ingredients together and put it in an air-tight container for later use.


Directions:

  1. Warm the milk using the double boiler method
  2. In a medium bowl combine the warmed almond milk with the yeast and sugar. Allow to proof until frothy (approx.10 minutes).
  3. Add the water, oil, vinegar and chia seeds into the yeast mix and whisk until well-combined. Allow to sit for another 2 minutes so the chia seeds expand.
  4. In a large bowl, whisk together the dry ingredients. Pour the wet ingredients into the dry and stir with a wooden spoon until just combined. Spoon the batter into a 20x10 cm loaf pan. 
  5. Smooth out the top using a spatula and gently shake the pan to ensure that there is no gap in between. Allow to rise  in a warm, non-drafty area of your kitchen until the loaf rise just to the top of the pan (double the size), it takes approximately 30 to 45 minutes. 
  6. Preheat oven to 190 °C
  7. Place the loaf in the oven on the middle rack and bake for 60 minutes. 
  8. Allow to cool in the pan briefly until you can remove it and transfer to a wire rack until it has completely cooled
  9. Slice them up after it is completely cooled and enjoy with your favorite spread and toppings. My favorite way to eat them is to put some almond butter and avocado on it. Yum! :)



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