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

by Maggie on March 6, 2011

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


{ 100 comments… read them below or add one }

lynneta August 18, 2013 at 7:57 pm

its a gf bobs flour.. it has Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, Fava Bean Flour.

so i used 1 cup of it
1 cup of quinoa
1 cup of tapioca

it came out hard and crusty on the outside but soft and done on the inside..

do you think my mix of flours was ok? i have brow rice flour.. would it work better.

i will measure everything precise next time.

it still tasted good, but it made a very small loaf lol

ty so much!

Reply

Maggie August 21, 2013 at 12:07 pm

Hi Lynneta,
Does the Bob’s have xanthan gum in it? And then did you also add it to the recipe? In my experience with gf bread baking, you have to follow the instructions for the first couple of times. Once you do that, I would start playing with the recipe.
Good luck!
Maggie

Reply

lynneta August 31, 2013 at 12:27 pm

thanks Maggie.. it doesn’t say that it does.. this is the list of ingredients Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, Fava Bean Flour.

I didn’t have the flours all she mentioned so that was what i had on hand..

think im am going to try millet, quinoa, and 1 cup of bobs.. see if that works better..

do you think those flours would work well together?

thanks for a great blog

Reply

Maggie September 4, 2013 at 12:01 pm

I think they should work well together Lynnesta. Let us know how it goes!
Maggie

Reply

AmethystJean January 19, 2014 at 8:29 pm

Thank you this looks amazing. I will be back to report when I try it, though I have enough carbs in my house right now, including a store bought loaf of gf bread (and the last time I had that was 2 years ago!), so I’m trying to get back to whole foods and lots of veggies, but I will be back when my bread runs out and after a detox, I think. Oh, I can’t wait. Really, I can’t. I just want to make it right now instead.

Reply

Maggie January 20, 2014 at 9:34 am

Hi there Amethyst Jean – Thank you for stopping by! Let me know how you like the bread once you’re ready for it. It’s been a while since I’ve baked it so I might have to put it on my list for the week. Good luck with your detox!
Maggie

Reply

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