Vegan, vegetarian, gluten-free and milk-free
Being gluten and wheat free intolerant really was a big blow to my food choices and my purse. There are a few things I miss but none more than a soft wholemeal or granary bread or just soft bread in general.
I like to think I am a good baker and my normal homemade bread is something I am very proud of. Gluten-free bread though is another matter. I have tried many recipes over the years but making gluten-free at home is something akin to alchemy. Before I became vegan I could use egg white in the recipe and I had some really good results. Now with that off the table, I turned to that wonderful multi-purpose ingredient aquafaba.
It is almost impossible to make a very airy gluten-free at home but I am pleased with this one. It is so nice toasted or a thickly buttered slice with a bowl of soup. The aquafaba (chickpea water) in this recipe is whisked up and folded in gently.
Vegan & gluten-free seeded loaf
- Preparation Time 10-15 Minutes
- Baking Time 30 Minutes
- 2lb Loaf
Vegan, gluten free, milk-free, vegetarian
- 300ml warm water
- 3 tsp sugar
- 21/2 tsp dry active yeast
- 80ml aquafaba
- 1/2 tsp cream of tartar
- 300g gluten-free brown bread flour
- 4 tsp baking powder
- 1 tsp salt
- 1/2 tsp xantham gum
- 115ml sunflower oil
- 2 tsp cider vinegar
Instructions
- Preheat the oven to 180C
- Mix the yeast with the sugar and water and place to one side.
- Place the aquafaba in a bowl of a stand mixer with the cream of tartar and whisk with until it reaches stiff peaks, stop when it reaches this point While that is doing in a separate bowl mix together the flour, baking powder, salt, and xanthan gum.
- Combine the oil and cider vinegar in a separate bowl.
- On slow speed mix together the flour, yeast mixture, and Oil until smooth.
- Gently fold in the stiff whisked aquafaba with a metal spoon until thoroughly combined.
- Pour into a 2lb lined loaf tin and bake for an hour. Leave to cool in the tin for 10 minutes and then on a cooling rack
- Do not attempt to slice until it has cooled right down or it will just crumble.
PS: If you like this recipe, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes andI would love to hear your
Being gluten and wheat free intolerant really was a big blow to my food choices and my purse. There are a few things I miss but none more than a soft wholemeal or granary bread or just soft bread in general.
I like to think I am a good baker and my normal homemade bread is something I am very proud of. Gluten-free bread though is another matter. I have tried many recipes over the years but making gluten-free at home is something akin to alchemy. Before I became vegan I could use egg white in the recipe and I had some really good results. Now with that off the table, I turned to that wonderful multi-purpose ingredient aquafaba.
It is almost impossible to make a very airy gluten-free at home but I am pleased with this one. It is so nice toasted or a thickly buttered slice with a bowl of soup. The aquafaba (chickpea water) in this recipe is whisked up and folded in gently.
Ingredients
- 300ml warm water
- 3 tsp sugar
- 21/2 tsp dry active yeast
- 80ml aquafaba
- 1/2 tsp cream of tartar
- 300g gluten-free brown bread flour
- 4 tsp baking powder
- 1 tsp salt
- 1/2 tsp xantham gum
- 115ml sunflower oil
- 2 tsp cider vinegar
Instructions
- Preheat the oven to 180C
- Mix the yeast with the sugar and water and place to one side.
- Place the aquafaba in a bowl of a stand mixer with the cream of tartar and whisk with until it reaches stiff peaks, stop when it reaches this point While that is doing in a separate bowl mix together the flour, baking powder, salt, and xanthan gum.
- Combine the oil and cider vinegar in a separate bowl.
- On slow speed mix together the flour, yeast mixture, and Oil until smooth.
- Gently fold in the stiff whisked aquafaba with a metal spoon until thoroughly combined.
- Pour into a 2lb lined loaf tin and bake for an hour. Leave to cool in the tin for 10 minutes and then on a cooling rack
- Do not attempt to slice until it has cooled right down or it will just crumble.
PS: If you like this recipe, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your .
PS: If you like this recipe, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. I would love to hear your comments
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