Gluten-free bread, let’s face it has a bad rap. I must admit a lot of them deserves it. There are some though that deserve a medal. I have looked at the ingredients on the pack to see if I could replicate the recipe, all to no avail though. I have achieved a few great recipes, which I will link below along with alternative ingredients.
The usual complaint about gluten-free bread is the texture. At its worse, it crumbles by the sight of a butter knife. Also often we get the floating crust, this is where the crust detaches from bread, all through the loaf.
I make bread for the family and it is torture not to be able to share some. I just wanted to bake a gluten-free and vegan yeast loaf that rises smells like bread and has a great texture. Not only that but it is rich in protein.
The good news this rises beautifully and smells delicious once taken from the oven.
- Good crust
- Great texture
- Nutty flavour
The amount of liquid is around 400ml. Depending on which flours you use, you may need a little less. You know when it’s enough when the dough starts to form a ball.
|Potato starch||arrowroot starch|
|Sorghum flour||millet flour||amaranth flour|
|Crackd vegan egg||2 eggs if not vegan||Flaxseed egg|
|130g seeds||replace with seeds of your liking|
- Makes a 2lb loaf
- Preparation Time 25 Minutes
- Cooking Time 1 hour 10 Minutes plus proofing
Vegan, gluten-free, nut-free, vegetarian, soy-free and egg-free
- 85g potato starch
- 150g of cornflour
- 70g of sorghum flour
- 150g of cornflour
- 75g of brown rice flour
- 55g of ground flaxseeds
- 2 tbsp of ground psyllium husk
- 2 tbsp of quinoa flour
- 2 tsp of gluten-free baking powder
- 3 tsp of quick active dried yeast
- 3 tbsp of gluten-free oats
- 1/4 tsp of xanthan gum
- 1 1/2 tsp of salt
- 50 g of sunflower seeds
- 50 g of golden flaxseeds
- 30 g of chia seeds
- 2 tbsp of dairy-free melted butter
- 120ml of crack d liquid egg replacement (see notes)
- 300 ml of lukewarm water
- 100ml of lukewarm dairy-free milk
Extra seeds for sprinkling on top. Also, grease or line a 2lb loaf tin.
- In a large bowl or bowl of a stand mixer, add the cornflour, potato starch, brown rice flour, millet flour, sugar, yeast, xanthan gum, ground flaxseeds, psyllium powder, quinoa flour, oats, salt, whole seeds and baking powder. Mix until well combined.
- If you have a stand mixer, using a paddle attachment, beat in the butter, egg replacement, milk and water at a low speed.
- Once the dough starts to form into a ball then increase the speed to high and continue to mix for 5 minutes.
- Remove from the bowl, and knead slightly on a floured bowl until soft and springy.
- Shape the dough into the loaf tin. Cover with a clean and damp tea towel.
- Place in a warm spot and leave to rise for 2 hours.
- Once the dough has risen above the tin, preheat the oven to 220c/Gas mark 7 and brush the top with melted butter and sprinkle on some mixed seeds.
- Place in the middle of the oven and bake for 10 minutes. Next reduce the oven to 180c / Gas mark 4 and bake for a further 25-30 minutes.
- Finally, carefully remove the bread from the tin and place it onto a baking tray, place it back in the oven for a further 25 minutes.
- Remove from the tin and place on a cooling rack to cool completely before serving.
Slice and slather with butter and homemade jam, whoops that’s just me.
- Cookie dough cookies
- Pesto tofu fingers
- Getting to grips with gluten-free flours
- Protein packed gluten-free bread
- Gluten-free stollen
If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist Iwould love to see seeing your versions of the recipes from the blog. All your comments and suggestions are welcome.