It’s not often you find good gluten-free bread, and many recipes suggest adding egg to make the loaf more moist.
After a lot of research and quite a lot of testing, I’ve finally found a way to make gluten-free vegan bread that’s incredibly more-ish…
The first step in making this bread a success is teaching you how to make a mix that can improve the consistency of not only bread but also gluten-free cakes.
A ‘magic’ powder 🙂
This is a mix to add to your bread dough. It’s made up of flaxseed, chia seeds and psyllium.
I use 50 grammes of this powder for 500 grammes of flour. It’ll keep in the fridge for around ten days, and my recipe is for 100 grammes of powder. You can make more if you think you’ll get through that too quickly.
So, you’ll need:
- 60 gr of flaxseed
- 30 gr of chia seeds
- 10 gr of psyllium (to reduce the price, I bought black psyllium seeds that have to be ground before use in order to extract the mucilage)
Everything has to be well ground in quite a strong grinder in order to obtain a very fine powder.
Super moist bread:
This bread is made with a mix of gluten-free flours. With a little bit of trail ad error, you can change the proportions to get the perfect consistency for you.
For this bread, I mixed together 500 gr of different flours. The only thing that doesn’t change is the proportion of starch, but you can try different ones
- 160 gr of cornflour
- 130 gr of potato starch
- 150 gr of rice flour
- 60 gr of oat flour
Any mix of flours is possible: corn, quinoa, buckwheat, chickpea, teff… The same goes for the starch:
List of all the ingredients:
- 500 gr of mixes flours and starch
- A sachet of baker’s yeast that you should rehydrate with a bit of warm water and a spoon of sugar, or a block of fresh yeast diluted with a little warm water and a spoon of sugar
- 50 gr of ‘magic’ powder
- 380 gr of warm water
- 90 gr of olive oil. This can be replaced with sunflower oil or another oil if you prefer, but I find that olive oil gives the bread a lovely aroma
- A large apple, pureed. I use apples instead of eggs – they’re much more effective in making the bread moister – you won’t get the taste of apples, and it means our chicken pals can be left in peace ?
- 10-15 gr of salt
- Feel free to add any seeds you like to the mixture – flaxseed, poppy, sesame, sunflower, pumpkin, etc. – or sprinkle them over the top just before cooking
All the dry ingredients should be well mixed. Next, add the liquids. You don’t have to mix everything for very long, and don’t be surprised if the dough seems a little sloppy – this will help your bread rise properly.
Pour your dough into the several small moulds, or just one large one. Choose well – if you change our mind after the dough rises and try to move it, everything will fall flat.
Put everything in an over pre-heated to 60 degrees (but switched off) and leave it to rise for at least two hours. The dough should double in volume.
Leave the bread in the oven, and turn it on at 200 degrees. Let the brea bake for thirty minutes (for small moulds) or 45 minutes if it’s in a single mould. Don’t forget to put a small recipient filled with water in the bottom of the oven.
And enjoy! Hopefully, your bread will be as tasty as a great cake!
