Yesterday marked a BIG VICTORY in our home! I made a new recipe for bread that I found at WholeIntentions.com and adapted it a little. You need to try this one. Seriously! This bread has a tender crust and is soft and light on the inside. It doesn’t crumble. You can slice it thin and it doesn’t fall apart.
I’m so glad the recipe doesn’t call for kneading and punching, because I don’t know about you, but I get intimidated by those recipes. This is so easy to make. It tastes a little like an English Muffin Bread and is even wonderful the next day. This is definitely our new “go to” bread recipe.
Noah, our gluten eating son and toughest food critic, surprisingly LOVES this bread. He has not liked any other Gluten Free Egg Free bread we have had at our home. So when he told me he liked it and wanted more, I did a little victory dance in the kitchen. When I was making him a sandwich today, he actually asked for this bread instead of his regular whole wheat bread. And that is amazing! So thank you again Paula @ WholeIntentions for sharing this delicious recipe.
Wondering if making this at home is worth the price? Read my Cost to Make The Best Gluten Free Vegan Bread blog post…you may be surprised!
My hopes are that you will have such success with this recipe and love it so much that you will want to try these other recipes that use the same bread dough as a foundation. The dough is so easy and quick to make, go ahead and try it in these as well.
1. Pepperoni Pizza Rolls (melt in your mouth and bursting with flavor)
2. Cinnamon Raisin Bread (delicious fresh or toasted)
3. Apple Fritters (very similar to a New Orlean’s amazing Beignets) – surprisingly easy
4. Dinner Rolls (go great with a little strawberry jam or honey)
*Make sure dry ingredients are at room temperature before starting
3 c (324 g) GF Flour Mix – I used Paula’s GF Flour Mix – see below for her recipe
2 tsp (7 g) xanthan gum
1/2 tsp (4 g) sea salt
3 Tbsp (39 g)sugar
1 tsp (3 g) dry yeast
2 tsp coconut oil (melt before measuring)
1 1/2 c + 2 Tbsp warm water
1. Grease and dust with GF flour an 8×4 loaf pan. Heat oven to 200 degrees.
2. Combine GF Flour Mix, xanthan gum, salt, sugar, and dry yeast in a medium sized bowl and whisk together. Set aside.
3. In mixing bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast. It should resemble a thicker cake batter.
4. Pour batter into prepared pan and cover with a tea towel. Turn OFF the oven and set the covered bread in the warm oven to rise. Carefully shut the oven door.
5. The bread will take about 30 min. to rise to just below the top of the pan. Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
6. Place bread in preheated oven and bake 45-55 minutes. After the first 10-15 minutes, tent tinfoil over the bread for the remainder of the baking time to prevent the crust from darkening too much.
7. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with butter (or to keep it vegan, try a little melted coconut or olive oil). Remove loaf from the pan to a wire rack to cool.
8. Let cool completely before cutting. This makes a big difference on how well it will slice and stay together.
This is great for Sunflower Seed Butter sandwiches, paninis, grilled cheese, toast, or fresh with Homemade Strawberry Jam. My family prefers this recipe over the Bread Machine Gluten Free Vegan Bread recipe, but I will still use the bread machine recipe on days that I need the convenience of a bread machine.
Paula’s Gluten Free Flour Mix (this makes enough for 2 loaves of bread plus 1 extra cup)
1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder