Bread – Gluten-Free, Vegan
9” x 5” loaf pan 350F 35-45
minutes
INGREDIENTS
1 ¼ warm water
1 cup warm milk
2 ¼ tsp dry yeast
2 tsp sugar
½ cup ground flax seed
3 TBsp oil (olive or other)
2 TBsp maple syrup
1 ½ tsp salt
Flours and Meals – 3 ½ cups total
1 cup Gluten
Free flour mix
1 ¼ cup
oat flour
¼ cup
corn flour
½ cup
cornmeal
3 TBsp
potato starch
1 TBsp
buckwheat flour
DIRECTIONS
1. Pour warm water and warm milk into large bowl. Mix in sugar.
Sprinkle dry yeast on top of liquid.
Let sit about five minutes or until it begins to froth. I use a large stand mixer with a dough
hook. Any large bowl and a sturdy wooden
spoon would work to mix this dough.
2. Add oil, syrup, and ground flax seed to yeast
mixture. Mix well and let sit another 2 –
5 minutes while flax absorbs liquid.
Ground flax seed holds the bread together like gluten or eggs.
3. In a separate bowl, mix together flours, meals, and
salt. The above ingredient mix is just a
guideline. These flours are available at
my local grocery store. The corn and oat
help with structure and taste of the bread.
Buckwheat is a flavor and can be replaced with GF flour mix. The potato starch helps lighten up the loaf
which tends to be very dense. If you are
concerned about any gluten in the oat flour, you can purchase gluten-free
oatmeal and grind it in a blender or food processor.
4. Add dry ingredients to yeast mix and blend well for at
least 3 or 4 minutes until all ingredients are blended in. The dough will be very soft and sticky.
5. Grease the bread pan very well. In addition, I cut a piece of waxed paper to
size and set it on the bottom of the greased pan and then grease the top of the
waxed paper.
6. Pour batter into the loaf pan. Rise in a warm place (I preheat my oven until
it is warm, then turn it off and put the bread in the oven to rise). You might want to put a cookie sheet under
the loaf pan to catch spills. Watch very
closely. This dough is soft and does not
hold together. It will spill over the
top and drip out. It is too soft to rise
like wheat bread.
7. When dough has risen to just over the top of the loaf
pan. Gently punch it down with a spoon.
8. Let rise again until dough is just over the top of the
loaf pan. Very carefully set aside – the dough is fragile and if bumped it will
collapse. Preheat the oven to 350F (or
lower if using convection fan). The
edges and crusts of this dough tend to overcook easily so make sure your oven is
not too hot.
9. Gently place pan in oven and cook about 35 – 45 minutes. You can test for doneness by tapping the
top. It will not sound as hollow as a
loaf of wheat bread but almost.
10. Remove from oven and cool in pan for ten minutes.
11. Slide a butter knifte along the sides of the pan to
loosen the bread. Turn onto rack or
towel to cool.
12. When completely cooled, store in airtight container or
plastic bag. The crust and edges will
soften up overnight.
Thanks to Sarah for her gluten free vegan everyday bread
posted March 11, 2014 by Sarah. http://www.sarahbakesgfree.com/2014/03/gluten-free-vegan-everyday-bread.html
My adjustments started when I was unable to find ground chia
seeds at my grocery store.
