Gluten Free Vegan Bread At Home

Finding freshly baked / fresh gluten free vegan bread in Hong Kong is near impossible. It may take a few more years for fresh gluten free and vegan items to become more readily available and cost friendly too in restaurants and regular supermarkets. But not to worry you can make your own, it’s tummy friendly, allergy friendly, candida friendly and well everything friendly!

For most, bread is a staple food that is seen and eaten everyday, so I finally tried and tested my recipe and have come up with one which is nutritious along with being delicious and not at all crumbly! (unlike the cardboard tasting crumbly ‘bread’ found in imported packets previously frozen with a hefty price tag on it sort of thing!) I hope you try this one out! I make a loaf once or twice a month then once cooled, slice and freeze it, once ready to use simply toast or heat up. It will also keep fresh in the fridge for 5 days.


Prep Time: 5-15 Minutes

Cook Time: 35 Minutes


Ingredients: (Yield 1 regular bread tin)

Dry: [All organic]

  • Corn flour (non GMO)
  • Flaxseed Flour
  • Potato Starch
  • Brown Rice Flour

(Equal parts of these flours to equal to just less than 1 cup / 300grams)

  • Sea Salt (pinch)
  • Bi-carbonate of soda (pinch)
  • Poppy seeds (optional)

Wet:

  • Chia Egg (1)
  • Vegan Butter (1 Tbsp Melted) (THIS IS A REFINED FOOD OMIT IF YOU NEED)
  • Cider Vinegar (1Tsp)
  • Nut Milk (220ml)

Method: 

  • Heat the oven to 200°C
  • Melt the vegan butter in a saucepan or microwaveable dish (30 seconds)
  • Combine 1Tbsp of chia seeds to 3 Tbsp of water (do this ahead of time and let it set aside for 10 minutes till completely gelled)
  • Grease the bread tin with some vegan butter using a paper napkin
  • Into a large bowl add in the dry ingredients and whisk well
  • Mix in the dry ingredients and whisk till smooth and thickened
  • Immediately place into the tin and put a knife dent in the middle to allow air to circulate
  • Cook for 35 Minutes until golden brown


Coconutandwhat 

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