Simply Sugar and Gluten-Free’s Perfect Bread Goes Vegan

by Maggie on March 6, 2011

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This is our new favourite bread. It’s gluten-free, dairy-free, and egg-free bread.

Isn’t it gorgeous?

If you read my recent Adopt a Gluten-Free Blogger post, you’ll know that I tried one of Amy Green’s new bread recipes.

There are a few things I love about Amy’s recipe for The Perfect Bread:

1. The recipe calls for her flour mix.
2. It’s made in a regular sized loaf pan.
3. It rises nice and high, just like gluten-filled bread does.
4. It’s really user-friendly and it doesn’t take long to make.

We are a gluten-free, dairy-free, and egg-free family so baking bread gets a little tricky. This is why I really wanted to share this version with you. We’ve found a winner!

I am sure I will continue to tweak this recipe here and there (I am always playing around in the kitchen, aren’t you?) so I will update this post as I play. I want to try it with coconut oil, and I want to try it with a few different flour blends.  Oh, and I want to try baking by weight!

Gluten-Free and Vegan Bread

Many thanks to Amy for creating this lovely loaf of bread for us; and for giving me permission to share my version.

3 cups Amy’s Basic Flour Blend (I’ve also used my bean-free blend)
2 ¼ tsp xanthan gum (you can use 2 1/4 tsp ground chia instead*)
½ tsp baking soda
1 tbsp palm sugar

1 packet dry instant yeast(2 1/4 tsp)

3 tbsp ground chia mixed with ¾ cup filtered water
1 ¼ cup warm water
¼ cup sunflower oil OR coconut oil
1 tsp apple cider vinegar
1 ¼ tsp sea salt

Grease or line a 9×5 inch bread pan with oil. Set aside.
Combine flour, gum or ground chia*, baking soda, sugar, and yeast in a medium-sized bowl.

In the bowl of your mixer, combine the ground chia with ¾ cups of water. Let sit for a few minutes until it starts to gel a little (and look a little bit like a raw egg). Add warm water, oil, and cider vinegar. Mix until well combined. Add the dry ingredients, except the salt, and mix on low until incorporated. Increase to medium-high and mix for a minute. Turn off, add the salt, and mix for 2 more minutes at medium-high speed.

Turn the batter into prepared loaf pan. Place bread in a warm place to rise (for an hour, or until it’s doubled in size) and set the oven to 350 degrees. I have been using Amy’s method to let my bread rise. I place it in a large storage container and let it do its magic in there. Guaranteed draft-free. I also give my oven plenty of time to preheat. The heat of the oven is important for a lovely loaf of bread.

Score the bread with a sharp, serrated knife if desired. Bake for 45 – 55 minutes, until the top is golden brown and the loaf sounds hollow when you tap it (mine was cooked through at 55 minutes but it took me 3 tries to learn that).

Let it cool for 5 minutes in the pan then turn the loaf pan on its side, scoot the loaf forward so the steam can escape – but leave it in the pan. Let it cool for another 10 – 15 minutes then move to a wire rack to cool completely.

To store, wrap with plastic and keep at room temperature for up to 3 days (we store ours in a large ziploc bag). If there are any leftovers, slice and freeze for future use.

*If you want to eliminate the xanthan gum, you can! It will work but it will change the loaf. It will be darker and a little more crumbly.

Check out Amy’s most recent bread recipe – Gluten-Free Sandwich Bread with Sourdough Starter.  It looks amazing.  I’ll be trying an egg-free version of that too!

Oh, and you know about Amy’s cookbook right? It’s doing amazing on Amazon so I hope you’ve ordered your copy! Mine’s on its way.

Please come and join She Let Them Eat Cake’s new Facebook page.

This recipe is linked to:
Slightly Indulgent Tuesday
Gluten-Free Wednesdays