Is there actually anything sweeter than the smell of fresh bread baking…Banana bread comes pretty close but fresh bread is always a winner in our kitchen!
This is a really easy bread recipe without much fuss that we have played around with and tweaked as we’ve experimented (read: eaten so many loaves!) with flours, vinegars etc. Our vegan bread is AMAZING with a drizzle of olive oil and a pinch of salt or spread with our Cashew Nut Butter with Pecans and Walnuts.
1 1/2 cups buckwheat flour
1 cup tapioca flower
1/2 cup GF millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
3 tablespoons extra virgin olive oil
1/2 teaspoon mild rice vinegar or lemon juice
2 tbsps ground chia with 6 tbsps water mixed
1 1/4 cups warm water (at 40-50ºC)
1 tablespoon brown rice syrup
2 1/4 teaspoons dried active yeast
LET’S DO THIS!
Whisking together the dry ingredients in a big bowl.
Mix the water and rice syrup in a separate small bowl, then add the the yeast and stir. After about 5mins or so the water will start moving and the yeast will go a bit frothy. This is what to wait for.
Add the proofed yeast (water, yeast, syrup mix) to the dry ingredients; add the olive oil, cider vinegar and chia mix (fake eggs); mix until a smooth batter forms. Gluten-free bread dough is more like smooth sticky muffin batter than wheat based bread dough – it is not as thin as cake batter, though. Add up to 1/4 cup more water if you need to (I have never needed to do this. It feels like when you start mixing it that there’s not enough, but once it gets mixed the original water is definitely enough).
Scrape the dough into a loaf tin lined with baking paper and push it into the corners and smooth the top evenly with wet fingers.
Place the tin in a warmed oven at 40ºC. Allow the dough to rise until it domes nicely – roughly 50 minutes.
Once that’s done, take the tin out of the oven and set the oven temp to 175ºC.
When the oven comes to temperature bake the risen bread until it sounds hollow when thumped — 50 mins seems about right.
Cool on a wire rack out of the tin and out of the paper.
As mentioned above this bread is great with olive oil or with our Cashew Nut Butter
recipe – the nutty flavour of buckwheat flour compliments the subtle sweetness of the cashews and vanilla.