- Preparation Time 15 Minutes
- Baking Time 50-60 Minutes
Vegan, gluten-free, vegetarian and nut-free
Being gluten and wheat intolerant was a big blow at first, My favourite foods disappeared and what was left did not fill me with delight. Looking around at the choice of breads left to me had me reeling in despair. I bought so many in the beginning (14 years ago) and most of them were either
- Like cardboard
- Bird food
unlike today where the choice is much better. This is a wonderful loaf for everything except for a sandwich. With its added seeds it bumps up the protein
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 more difficult to make a very airy gluten-free at home, I am pleased with this one. It is so nice toasted or a thickly buttered slice with a bowl of soup.
- The aquafaba in this recipe has to be whisked up until it forms stiff peaks for it to work.
- I used Dove Farms gluten-free brown bread flour. All gluten-free flours are not equal in what is added to them. It is worth getting a good one.
- 300ml warm water
- 3 tsp sugar
- 21/2 tsp dry active yeast
- 80ml aquafaba
- 1/2 tsp cream of tartar
- 290g gluten-free brown bread flour
- 4 tsp baking powder
- 1 tsp salt
- 1/2 tsp xanthan gum
- 115ml sunflower oil
- 2 tsp cider vinegar
- 25g of ground linseeds
- 25 of mixed seeds
- 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 until it reaches stiff peaks and stop when it reaches this point to avoid over whisking While that is doing in a separate bowl combine together the flour, ground flaxseeds, baking powder, salt, and xanthan gum.
- Combine the oil and cider vinegar in a separate bowl.
- At a 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 brush the top with aquafaba or milk and sprinkle over the seeds of your choice. Place into the oven and bake for an hour. Leave to cool in the tin for 10 minutes and the turn out onto a cooling rack
- Do not attempt to slice until it has cooled right down or it will just crumble.
Slather it in vegan butter or toast and then top with your favourite vegan toppings such as
- Smashed avocado
- Baked beans
- Peanut butter
- Vegan cheese
- Broccoli and spinach Pesto
- Pesto and mozzarella tart
- Triple chocolate American cookies
- Double Peanut cookies
- Blueberry and lemon Muffins
PS: If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/groups/146887870900498 I love seeing your versions of my recipes and I love hearing your comments.