Pardon my language, but I really had my shit together this past weekend. I managed to not only make myself a totally delicious breakfast before dance class on Saturday, I also made a loaf of bread (vegan and gluten-free, of course). Best part? I managed to not eat it until that afternoon. And then I ate pretty much the whole thing (my partner helped just a bit!) in only two days. Whoops.
I don’t own a bread maker and I would definitely say this loaf is more of a cakey brad with similar texture to banana or carrot loaf than the kind of bread you get in a bag. But I’m a sweet girl (I think) who likes her breads thick, soft and (ewwww) moist. I know, we all hate the word, but is there a better way to describe that kind of texture?
Oooh, I know! Decadent.
Anyway, this was my second attempt making this bread. The first time the yeast didn’t puff up enough and it ended up totally flat. It still doesn’t rise a ton, so beware if you’re expecting a big puffy loaf. Anyway, here we go.
Gluten-free vegan bread
- Yeast mix
- 2 1/2 teaspoons active dry yeast
- 1 cup warmed unsweetened almond milk
- 1 tbsp coconut nectar (or maple syrup or agave if you’re not a big fructose nerd like me)
- Wet mix
- 1 cup warm water
- 1/4 cup flax seed meal
- 3 tbsp melted virgin coconut oil
- 2 tsp apple cider vinegar
- Dry mix
- 3 cups sorghum flour
- 1/4 cup tapioca starch
- 1 tsp baking powder
- 3/4 tsp xanthan gum
- 1/4 tsp ground cinnamon (1/2 if you want a more distinct taste)
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
(Seriously, this is so easy)
- Combine the yeast mixture and stir to incorporate the yeast. Let sit in a medium-sized bowl for 10-15 minutes.
- Once the mixture has puffed up, add all of the wet mix and whisk to combine.
- Meanwhile, mix all of the dry ingredients in a large bowl and whisk so they’re well-combined.
- Let rise for at least 45 minutes. Meanwhile, preheat your oven to 375 degrees.
- Once the bread is done rising, spread into a deep rectangular baking pan and let bake for 60-75 minutes. The outside won’t change colour much, so text it with a fork!
- Let cool for 30 minutes and slice to your heart’s content.
This bread was so so easy and yummy. I topped it with coconut spread and Crofter’s Strawberry jam. I also meant to enjoy it with some avocado mash, but I was too busy EATING THE ENTIRE LOAF IN TWO DAYS. Warning: It is a bit difficult getting this bread in and out of a toaster, so I’d recommend warming it up in an oven or a warm, dry skillet.
Variation ideas I want to try:
- Incorporating more of a coconut taste — perhaps more coconut nectar and adding some shaved coconut;
- Pumpkin and ginger! Perhaps I could sub some of the oil with pumpkin;
- Shredded carrot and pineapple to make it more of a dessert bread.