Monday, March 19, 2012

Gluten-free Vegan Bread

This recipe is from Namaste's website

Granny's Gluten Free Oven Baked Bread
This bread was so great in the breadmaker we begged Granny for the oven baked version. Contributed by Sharon Gilman. Thanks Sharon!
Ingredients
3 ½ cups Namaste Perfect Flour Blend
1 ½ cups milk or rice milk
1 tablespoon cider vinegar
2 tablespoons oil
2 tablespoons honey or agave nectar
½ cup cornstarch, arrrowroot or tapioca flour or powder
1 teaspoon salt
3 eggs
1 tablespoon yeast
¼ cup warm water

Directions
Mix yeast in ¼ cup warm water and set aside for 5 minutes. Warm milk, add oil, honey and cider vinegar. Beat (room temperature) eggs and add to milk mixture. Add yeast mixture to milk mixture and blend.
Add liquid ingredients to dry ingredients and blend on medium speed with electric mixer for 3 minutes. Pour into well greased loaf pan. Cover loosely with waxed paper and towel and let rise for 30 minutes in warm location. Preheat oven to 350°F.
Cover loosely with foil tent to prevent over browning and bake for 30 minutes. Remove foil and continue baking for another 35-40 minutes. Let cool completely.

Here is my variation (altered 4/5/12), which eliminates the oil and eggs and doubles the recipe. It makes three loafs in this 1 lb. bread pan

Granny's Gluten Free Oven Baked Bread (Kim's Vegan
Ingredients
7 1/2 cups Namaste Perfect Flour Blend
3 cups almond milk or soy milk
2 tablespoon cider vinegar
for oil: 3/4 cup cold milled flax seed.
for eggs: 1/4 cup + 2 tablespoons flax seed AND 1 cup + 2 tablespoon water
1/4 cup honey or agave nectar
1 cup cornstarch, arrrowroot or tapioca flour or powder
2 teaspoon salt
3 tablespoon yeast
1/2 cup warm water
1 tablespoon xanthan gum

Directions
Mix yeast in 1/2 cup warm water and set aside for 5 minutes. Warm milk, add oil, honey and cider vinegar. Beat (room temperature) eggs and add to milk mixture. Add yeast mixture to milk mixture and blend.
Add liquid ingredients to dry ingredients and blend on medium speed with electric mixer for 3 minutes. Pour into well greased loaf pan. Cover loosely with waxed paper and towel and let rise for 30 minutes in warm location. Preheat oven to 350°F.
Cover loosely with foil tent to prevent over browning and bake for 50 minutes. Remove foil and continue baking for another 50 minutes. Let cool completely.

Gluten-free bread needs to be toasted quite a bit. I do it on "6" — the highest number on my toaster.

Changes 4/5/12—added xanthan gum, increased yeast, decreased temperature, increased time. Next loaf I'm going to change the flour from 7 to 7 1/2 cups to see if having more flour will help. I'm assuming that the long cooking time is because I have too much moisture.

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