GF, Vegan Bread: Now, That's Nutty!by caroline
Discovering you have food allergies can be tough. Not only are you thrown into completely new territory, searching for information about how to make this work within your lifestyle, but you also quickly find out that it means saying goodbye to the many “normal” food items you once loved.
And even when you choose to take on a new lifestyle, whether it be vegetarianism or veganism, the task ahead can be daunting. Suddenly, you are faced with extended shopping times to thoroughly read labels and awkward explanations in regards to what your new menu will look like (when you are still trying to figure that out for yourself).
And, then, of course, there is the sampling of all of the different foods that will now take the place of your old favorites. You try countless different products, searching for the perfect fit, all while people grow increasingly concerned for you: “But what will you eat?” (And that’s OK … they just love ya.)
But you know the one I run into the most? “What about pasta? And bread …. oh, no, …. what about BREAD?!”
I’d like to tell everyone it’s OK. That I don’t need bread because my life has improved so much since making the changes that my body needed. And while the latter half of that statement is true, the truth is — I NEED BREAD.
The solution? This little beaut’. I have worked to perfect this recipe and it is finally perfection. I sliced it up yesterday morning while Emerson watched the snow begin to fall, and had a slice smothered in natural peanut butter and GF jelly for breakfast.
Deliciously Nutty, Gluten-Free, Vegan Bread
1/4 cup agave syrup
1 Tbsp apple cider vinegar
1 1/2 cups warm almond milk
4 1/2 tsps Ener-G Egg Replacer mixed with 3 Tbsps of water
1 cup brown rice flour
1/2 cup tapioca flour
1/4 cup millet flour
1/2 cup chickpea flour
1/4 cup oat flour
1/2 cup sweet rice flour
1 Tbsp xanthan gum
1 1/4 tsps salt
1 Tbsp gluten-free active dry yeast
1/3 cup Flax, sesame and/or sunflower seeds
Directions for bread maker:
Place the safflower oil, agave syrup and apple cider vinegar in the pan. Warm almond milk on low heat in a small pot on the stove. Stir constantly to avoid burning. The milk need only be warm, not boiling. Remove almond milk from stove and add to the bread pan. Mix Ener-G egg replacer and water in a small bowl, stirring until well combined. Add Ener-G egg replacer to the bread pan. Measure all flours (brown rice flour – sweet rice flour) in a large bowl and whisk lightly to combine. Add xanthan gum and salt, and stir into the flours. Add flour mixture to the bread pan. With your finger, create a small well in the center of the flour where you can place the yeast. Add yeast. Select cycle (I use whole wheat which has a 3 1/2 hour bake time) and press “Start”. During the first rise session of the bread, “Pause” the machine and add your mix-ins.
When the bread is finished, remove the pan from the machine (use an oven mitt!) and allow it to cool in the pan for about 15 minutes. Then, remove the bread from the pan, and allow it to continue to cool thoroughly before slicing.
Directions for oven:
Preheat oven to 350 degrees F. Coat a 9 x 5 x 3 inch loaf pan with cooking spray or brush with safflower oil (I use this guy.) Measure all flours (brown rice flour – sweet rice flour) in a large bowl and whisk lightly to combine. Add xanthan gum and salt, and stir into the flours. In a separate medium bowl, add safflower oil, agave syrup and apple cider vinegar. Stir to combine. In a separate, small bowl, mix Ener-G egg replacer and water, then add mixture to previous wet ingredients. Warm almond milk on low heat in a small pot on the stove. Stir constantly to avoid burning. The milk need only be warm, not boiling. Turn stove top off and set aside.
In a small bowl, measure the yeast and then add 1/4 cup of the heated almond milk to the yeast. Let the yeast sit for 10 minutes.
In the mean time, and the remaining almond milk to the medium bowl of wet ingredients. Stir all ingredients to combine.
When yeast is ready, add all wet ingredients to the dry ingredients and then add the yeast. Begin to stir. Once it gets too tough to stir, get rid of the spoon and start kneading the dough with your hands. (Need help knowing how? This video is great.) This will take about 7 – 9 minutes.
**You can also remove the dough from the bowl and put it onto a clean floured surface. Just throw down a small handful of brown rice flour so it doesn’t stick and begin kneading.
Once you are finished kneading, put the dough in your prepared pan and let rise. Put a towel over the pan to retain moisture and warmth.Once the dough has risen to the top of the pan (this will take about 2 hours), bake the bread for 60 – 70 minutes at 350 degrees. If you’re handy with a thermometer, then the internal temp should be about 180 – 190 degrees.
When finished, remove pan from oven (use an oven mitt!) and allow it to cool in the pan for about 15 minutes. Then, remove the bread from the pan, and allow it to continue to cool thoroughly before slicing.
** Want to learn how to knead dough? This video is great for learning the proper hand techniques. The voice instructions will be slightly off because we are working with gluten-free flours, but learning the hand movements will help make any bread yummy: