Amazing Vegan Gluten-Free Bread

This is what I make when I need a vegan, gluten-free bread. It’s healthy, delicious, and easy to make once you’ve done it a couple of times. It’s adapted from Great Gluten-Free Vegan Eats From Around The World, which is a great book all around. I found her recipe was way too wet for me… This may be because wherever she is cooking, they don’t have as high humidity as we do here in Montreal. Therefore, if you are in a place like Edmonton where there is no humidity, you might need to add up to a half cup more liquid! Start with less, though. The bread should be firm, moist, with a consistent crumb throughout, no sagging in the middle, a nice brown, crisp crust and delicious flavour. I slice it when cooled and keep it in the freezer, toasting it as needed. But if you keep it on the counter, that should be fine too. Let me know how it goes!

 

Amazing Vegan Gluten-Free Bread

400g/ 2 1/2 cups brown rice flour
65g/ 1/2 cup corn or tapioca starch
18g/ 1 tbsp powdered or 4 tbsp whole psyllium husk (just make sure you get 18g total)
1 1/2 tsp baking powder
2 tsp salt
20g/ 2 1/2 packs yeast
50g/ 1/4 cups sugar
1 1/2 cups warm unsweetened almond or soy milk, divided
1 to 1 1/2 cups warm water, divided (see note above)
1 tbsp apple cider vinegar
1/3 cup olive oil
12g/ 1 tbsp ground chia seeds
sesame and poppyseeds for the top

1) In a medium bowl, sift together the flour, starch, baking powder and salt

2) In a large bowl, whisk the yeast, 1 cup of almond milk, 1/2 cup water, and sugar

3) In a 2-cup liquid measuring cup, whisk together with a fork 1/2 cup of almond milk, 1/2 cup water, vinegar, oil, chia, and psyllium

4) Add the dry ingredients and the contents of the liquid measuring cup into the yeast mixture. Stir together about 5 minutes by hand, or 1-2 with a handheld mixer. Cover the bowl with saran wrap

5) Have a glass of wine and read a book for an hour

6) Punch down the dough, then transfer to an oiled, parchment-lined standard-sized loaf pan. Top with plenty of seeds and pierce all the way through the center

7) Bake in a pre-heated 400 degree oven for 45 minutes. Turn off the heat and let sit in the hot oven for 30 minutes. Test with a knife through the center- moisture is ok, smears of dough are not.Let cool on the counter another 20 minutes before removing from the pan and allowing to cool completely before cutting into it. Enjoy with some more of that wine you opened. If you don’t eat it all, you can store the rest in an airtight container in the freezer. 

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