Hey there, fellow foodies! Today, I’m going to share with you a recipe that will make the bakers out there so happy: Whole Grain Gluten-Free Vegan Bread. Now, before you start saying, “Oh no, not another complicated gluten-free recipe,” let me assure you, this one’s worth-it. It’s hearty, wholesome, and oh-so-easy to make.
A Slice of Nostalgia
A cozy Sunday morning, sunlight streaming through the kitchen window, and the aroma of freshly baked bread wafting through the air. That’s the scene that inspired me to create this recipe. As a mom and a dietitian, I’m always on the lookout for nutritious yet delicious recipes that my family can enjoy together.
And let me tell you, there’s something truly magical about baking bread from scratch. I never really liked baking but with almost all of the available options on the market not being gluten-free, I decided to create my own Whole Grain Gluten-Free Vegan Bread.
Baking Bonding Time
Baking bread sounds like a daunting task, right? That’s what I thought so too. But when I started doing my own Whole Grain Gluten-Free Vegan Bread, I knew I was wrong! With this recipe, I promise you’ll be a baking pro in no time. Plus, it’s a fantastic way to get the whole family involved in the kitchen. Picture your kids with flour-covered hands, their giggles echoing through the kitchen, and the pride of creating something delicious together. Trust me, those are the moments that make all the mess totally worth it.
Whole Grain Gluten-Free Vegan Bread: The Recipe
Alright, enough chit-chat. Let’s get down to the nitty-gritty of this recipe. But first, here’s a little disclaimer: don’t be intimidated by the list of ingredients. I know it looks long, but most of them are pantry staples that you probably already have on hand. And if not, don’t worry—I have listed alternative ingredients that you can swap for the ones that aren’t available to you.
Whole Grain Gluten-Free Vegan Bread
Dive into the world of gluten-free baking with this delightful Whole Grain Gluten-Free Vegan Bread! Perfect for breakfast or any meal, this bread is not only healthy but also incredibly easy to make. With a blend of gluten-free flours and nutritious seeds, this recipe ensures a fluffy and flavorful loaf every time. Whether you’re a seasoned baker or a newbie, you’ll love how simple and rewarding this bread is to bake!
4
servings25
minutes1
hour180
kcal40
minutes2
hours5
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
1 cup gluten-free all-purpose flour (Bob’s Red Mill recommended)
1 cup gluten-free oat flour
1/4 cup brown rice flour
3/4 cup tapioca starch
3/4 cup corn starch
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
- Wet Ingredients
2 1/4 tsp active dry yeast
5 tbsp ground flax seeds
1 tbsp ground hemp seeds
2 tsp sugar
1 cup warm water
1 cup unsweetened almond milk (or any dairy-free milk)
3 tbsp vegetable oil (canola or sunflower)
2 tsp apple cider vinegar
- Alternative Ingredients:
Gluten-Free All-Purpose Flour: Substitute with almond flour for a nutty flavor.
Oat Flour: Replace with sorghum flour if needed.
Brown Rice Flour: Use white rice flour as an alternative.
Tapioca Starch: Arrowroot powder can be used instead.
Corn Starch: Potato starch is a good substitute.
Soy Milk: Any other dairy-free milk like coconut milk or rice milk.
Canola Oil: Olive oil or melted coconut oil can be used.
Directions
- Preparing Wet Ingredients – In a mixing bowl, combine the warm almond milk and water. Add the active dry yeast, ground flax seeds, ground hemp seeds, and sugar. Stir briefly and let it sit at room temperature for about 10 minutes until the mixture becomes creamy.
- Mixing Wet Ingredients – Once the yeast mixture is creamy, add the vegetable oil and apple cider vinegar. Stir to combine.
- Preparing Dry Ingredients – In another mixing bowl, whisk together the gluten-free all-purpose flour, oat flour, brown rice flour, tapioca starch, corn starch, baking soda, baking powder, and salt.
- Combining Ingredients – Pour the wet mixture into the bowl with the dry ingredients. Mix with a rubber spatula until just combined; the dough will be very sticky.
- Preparing the Loaf Pan – Lightly spray a 9×5 inch loaf pan with oil. Scoop the sticky dough into the prepared pan. Press down with greased hands to ensure there are no gaps or air pockets.
- Rising the Dough – Spray the top of the dough with oil and cover the loaf pan with oiled plastic wrap. Place the pan in an oven preheated to 200°F but turned off. Let the dough rise for about 40 minutes until it rises past the top of the pan.
- Baking the Bread – Preheat the oven to 350°F while keeping the loaf pan inside on the middle rack. Bake for 60 minutes until golden brown.
- Cooling the Bread – Allow the bread to cool in the pan for about 3 minutes before removing it. Transfer to a wire cooling rack to cool completely before slicing.
Equipment
- mixing bowls
- measuring cups and spoons
- rubber spatula
- loaf pan
- Wire Cooling Rack
Nutrition Facts
- Calories: 180kcal
- Carbohydrates: 32g
- Protein: 4g
- Fat: 5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 50mg
- Fiber: 3g
- Sugar: 2g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 4mg
- Iron: 6mg
Dig In and Enjoy!
And there you have it, folks! A foolproof recipe for Whole Grain Gluten-Free Vegan Bread that’s as delicious as it is nutritious. Serve it warm with a slather of vegan butter or your favorite jam for the ultimate breakfast treat. Oh, and did I mention it pairs perfectly with soups and salads too? Trust me, your taste buds will thank you.
So what are you waiting for? Roll up your sleeves, preheat that oven, and let’s bake up some wholesome goodness together. Your family—and your taste buds—will thank you for it! Happy baking!
Remember to share your baking adventures with me in the comments below. I’d love to hear how this recipe brings warmth and joy to your kitchen. Keep shining!
