Gluten free, vegan bread. Sounds insane, right? I can’t believe I made my first bread loaf and it actually was a WIN!
Having said that, I have sooo many types of flour to play with that I’m looking forward to trying other types as well! But incase you are on a google hunt for vegan gluten free herb bread (like I was) – here is a beautiful simple, light and tasty recipe. I was so sure it was going to be a flop but instead, I’ve eaten so much of it I had to lay down! lol!
Firstly let me say, if you are looking for tips on how to bake with gluten free flours there are a couple of brilliant bloggers who do it well. Gluten free goddess has some great explanations and options on how to blend flours.
Gluten free girl has a brilliant explanation, video, and summary of substitute flours and what they do.
Now, onto the recipe. I got it from Hope’s Kitchen but added herbs:
*Make sure dry ingredients are at room temperature before starting
3 c GF Flour Mix – I used a mix of Tapioca, potato starch and Sorghum. Just buy a mix if you are not up to making your own!
2 t xanthan gum (or guar gum)
1/2 t sea salt
3 T sugar
1 t dry yeast
2 t coconut oil (melt before measuring)
1 1/2 c + 2 T warm water
*Add in dried herbs to the dry mix. I used thyme and oregano. Rosemary would be great too, fresh, if you have it!
1. Grease and dust with GF flour an 8×4 loaf pan. Heat oven to 100 degrees Celsius.
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 200 degrees Celsius.
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 dairy free marg (or t 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.