Gluten-Free Vegan Bread (xanthan gum-free)
This is a perfect gluten and egg free bread, ideal for making toasts and sandwiches.
Gluten-free baking is a challenge, gluten-free vegan baking is a real battle! This loaf is made with a mix of flours which will give you a elastic loaf while the coconut vinegar and ground chia seeds will play a major role in recreating the same fluffy and soft texture given by the eggs!
This bread is quick to make and require no kneading.
Let’s bake 😉
- 2¼ tsp. dry active yeast
- 1 c. warm non-dairy milk (I used soy milk)
- 2 tsp. granulated sugar
- 1 c. warm water
- 5 Tbsp. ground white chia seeds
- 3 Tbsp. coconut oil, melted
- 2 tsp. coconut vinegar (or apple cider vinegar or lemon juice)
- 1 c. white rice flour (or see this post for a good substitute)*
- 1 c. quinoa flour (or see this post for a good substitute)*
- ½ c. corn starch
- ½ c. tapioca starch
- ¼ c. buckwheat flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
Here are some key ingredients to make this loaf!
In a medium bowl combine the warmed non-dairy milk with the yeast and sugar. Allow to proof until frothy (approx.10 minutes).
Add the water, oil, vinegar, and chia seeds into the yeast mix and whisk until well-combined. Allow to sit for another 2 minutes so the chia seeds expand.
In a large bowl, whisk together the dry ingredients.
Pour the wet ingredients into the dry and stir with a wooden spoon until just combined.
Spoon the batter into a (20×10 cm) loaf pan. Using the back of a spoon smooth out the top and gently press down to ensure there are no gaps in the batter. Allow to rise until the loaf rise just to the top of the pan (approx. 30 to 45 minutes) in a warm, non-drafty area of your kitchen.
Preheat oven to 190 C (350 F), place the loaf in the oven on the middle rack and bake for 60 minutes.
Allow to cool in the pan briefly until you can remove it and transfer to a wire rack until it has completely cooled.
Slice it up and toast it for a crisper slice.
This was my Sunday breakfast