This recipe is top 14 allergen free
[Image description; white gluten free vegan loaf of bread with three slices on a wooden chopping board against a cream background cloth with green and grey spots.]
Lots of people have been asking for a post on bread so here we go... We’ll keep the text as short as possible so you can get straight on to the recipe. To make this gluten free, vegan loaf of bread we started out with the recipe on the Doves Farm gluten free bread flour packet which you can get in most supermarkets and here and adapted it until we got the best results. This recipe is to make a loaf in a bread maker, most machines have a gluten free setting but a general loaf setting often works well too.
Things to watch out for...
If your water is any hotter than warm it could kill the yeast and your loaf will come out very dense. These bricks are no good for building stuff!
You need something sweet to feed the yeast so the loaf will rise but agave nectar, maple syrup or similar will work just as well as sugar.
Once your yeast has been open for a while you might need a little more or just need a little less when it’s brand new, keep the packet in the fridge. Yeast is the most variable ingredient in this recipe.
If you’re feeling less confident start out with the Doves Farm gluten free white bread mix here which just needs water and oil adding to the mix. The mix can go in a bread maker, loaf tin in the oven or you can even make bread rolls with it - we find a muffin tin is great for getting a nice bread roll shape - and we’ll do a post on rolls and buns soon.
Ingredients
350ml tepid water (or 250ml cold water + 100ml recently boiled water)
90ml aquafaba - either from a tin of chickpeas or ones you’ve cooked yourself
1tsp salt
1tsp vinegar
1tbsp agave nectar, you could also use maple syrup or sugar
3tbsps olive oil
500g gluten free bread flour
4g or 1 1/3 tsps quick yeast
Method
Add the ingredients to the bread maker pan in the order above, starting with wet ingredients.
Sprinkle the yeast across the top of the flour so it doesn’t immediately come into contact with the liquids or sweetener, which will ‘feed’ the yeast and get it activated.
Pop the pan in the bread maker and set it to gluten free or a general white loaf setting.
Once cooked it’s a good idea to let the loaf cool in the pan, we make ours in the evening for the next day, but you could turn it out onto a cooling rack immediately if you need to.
Your loaf will taste amazing freshly baked but won’t slice very well so chop it up and smother it with your favourite allergy-friendly spread or let it cool so you can slice it for sandwiches, toast and more.
How did you get on? Share your experiences and feel free to ask questions in the comments.
See you soon
Chickpea Flour Power