Saturday, February 11, 2012

EVERYDAY BREAD (Gluten-Free and Vegan)

A lot of people have been asking me to create a gluten free bread recipe that they can make for their every day sandwich bread. If you have ever worked with gluten-free flours, you know that baked goods present a particular problem - they are dense, dry, crumbly and ugly. I have addressed everything but the ugly (though if you slice it up, nobody is the wiser). Well, here it is. It isn't the prettiest thing, but it tastes good, is moist and airy.

1 Tbs. flaxseed meal
2 Tbs. water
1 cup milk (I use SO Delicious refrigerated coconut milk)
1 cup sweet potato puree (you can buy this in a can, or make it yourself by pureeing sweet potatoes that you have boiled until soft – I used the canned version for this recipe)
2 Tbs. Earth’s Balance (non-dairy butter substitute)
1 cup tapioca flour
1 cup soy flour
1 ¼ cup garbanzo bean flour
3 tsp. xanthan gum
1/3 cup raw sugar
1 tsp. salt
2 ½ tsp. active dry yeast (I use Fleischmann’s Bread Machine Yeast)

In a small bowl, combine flaxseed meal and water and let sit for 10 minutes. Then, pour flaxseed meal, milk, sweet potato puree, Earth’s Balance into bread machine. In a separate bowl, combine flours and xanthan gum, then sprinkle them atop the wet mixture in the bread machine. In one corner, pour in the salt, and in another corner, pour in the sugar (the sugar and salt should be in opposite corners). Make a small well in the center of the flour mixture and pour in yeast. Cook according to your bread manufacturer’s instructions (do not use the “quick” setting, even if you use Rapid Rise yeast – Mine takes a total of 3 hours 45 minutes). Enjoy!

No comments:

Post a Comment