I am not sure why, but I have never made bread before – let alone Gluten Free Vegan Bread!!
Karen made this one recently for one of our Green and Vegan pop up dinners. I thought I would also give it a try. The recipe came from Elavegan. Thank you! And it worked perfectly again.
I am delighted with the result.
I usually make a few changes to recipes, but in this case, I followed it precisely. I did not add the optional pumpkin/sunflower seeds though.
Here is Ela’s recipe:
Ingredients –
- 100 g buckwheat flour
- 100 g white rice flour
- 100 g chickpea flour
- 40 g tapioca flour
- 1 t baking powder
- ½ t baking soda
- ¾ t sea salt
- 50 g pumpkin or sunflower seeds (optional)
- 450 ml/g water
- 30 g psyllium powder
What to do –
1 – Combine the water and psyllium husk in a bowl. Stir quickly with a whisk. It will gel almost immediately. Set aside to rest for about 25 minutes.
2 – Weigh out the flours, baking powder, baking soda and salt. Add all to a bowl, sifting at least three times so they are well mixed.
3 – Preheat oven to 180 C (normally for fan oven one drops the temperature but this time I kept it at 180)
4 – Add the psyllium gel mixture to the dry ingredients. Using a hand mixer with dough hooks, blend all together till it comes together in a dough.
5 – Depending on your mixture, you may need to add a little tapioca flour if it is too wet, or a little water if it is too dry.
In my case I needed to add about a T of water.
6 – Do a last bit of kneading and shaping by hand to form into a loaf shape. Place on a baking tray lined with parchment and lightly dusted with flour. (I made 2 cross cuts in the top)
7 – Bake for 55 – 60 minutes
8 – Remove from oven and cover with a cloth and let it cool completely before slicing.
Notes:
1 – With baking it is generally necessary to follow the weights and measurements precisely.
2 – It is more accurate to weigh the water than to go by measurement.
3 – I was surprised just how much this loaf did rise!
Bon Apetit
