Are you looking for a wheat-free bread recipe that is extremely easy to make and tantalizingly tasty? I encourage you to try this one! It's my new go to : )
~ Vegan & Wheat-Free ~
Ingredients:
1 1/2 cup Warm water
1 tbsp Traditional yeast (active)
1 tbsp Pure maple syrup
1 1/2 cups Oat flour
1 1/2 cups Brown rice flour
1/4 cup Quinoa flour
1/4 cup plus 2 tbsp Potato starch or flour
1/4 cup plus 2 tbsp Tapioca starch or flour
2 tsp Xanthan gum
1/4 tsp Himalayan salt
2 tbsp Sunflower seeds
1 tbsp Pumpkin seeds
1 tbsp Sesame seeds
Bake at 425F for 30 minutes
Pour 1 1/2 cups of warm water and maple syrup into a medium bowl. Add yeast and gently stir a few times to mix around the yeast (do not over stir). Set aside.
In a large mixing bowl all of the flours, xanthan gum and salt and whisk well until thoroughly combined. Add seeds to flour mixture and mix again until evenly combined. Spread flour mixture to the edges of the bowl to create a bit of a hole in the middle.
Once yeast and water mixture has about 1cm thick foam on the top, gently pour into the hole of the flour mixture. Using a wooden spoon, gently and gradually mix in flour into the middle of the bowl from the edges. As a dough forms you will want to use your hands to kneed in the last bit of flour. Press into the dough with the heel of your hand, and then lift with your fingers to turn the dough over and repeat 10-20 times until dough seem smooth. Lightly grease a loaf tin with olive oil or coconut oil. Make the dough into a loaf shape and place in tin. DO NOT press dough into the tin!! Cover with a clean tea towel and put in a warm place (over a heater or near a fire place). Let rise for about 1.5-2 hours. Remove tea towel and place in the centre of the oven and bake for 30 minutes at 425F. Remove from oven and let cook in tin for about 10 minutes, then move to a cool rack and cool completely before storing. Store in a paper bag, then cover with a plastic bag for 2-3 days on the counter or in the fridge for 7-10 days. Enjoy!
Makes 1 loaf
Prep & Baking times:
Prep ~ 2 hrs 20 minutes (2 hours for rising time)
Baking ~ 30 minutes
Total time ~ 2 hrs 30 minutes
Love the Power of Food:
Sunflower seeds
These lovely nutrient dense seeds make a great addition to most bread recipes I make. They are high in protein and an excellent source of magnesium which is an essential mineral muscle and nerve function, bone health and more!
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