- 3 tbs ground flaxseeds + 9 tbsp water
- 3/4 CUP + 2 tbsp (200 gr) buckwheat flour
- 3/4 CUP + 2 tbsp (200 gr) brown rice flour
- 1/2 CUP (100 gr) potato starch
- 2 tsp salt
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- gluten-free organic active dry yeast (I used Biovegan, 9 grams work for 500 grams of flour)
- 1 + 3/4 CUP (400 gr) water
- 2 tbs olive oil
- 1 tsp honey
- seeds (flax / sesame / chia etc)
Ready in: 2 hours
Ciao! Welcome back 🙂
Today I’m sharing with you the recipe for the glutenfree vegan bread I used to make the sandwich in my previous post. It came out pretty well, the right amount of crunch on the outside and softness on the inside.
It is really easy to make, since – because of the absence of gluten – you won’t really get a dough to knead but a more liquid batter to whisk. The longest part of this recipe is basically the leavening … and waiting for it to get out of the oven all warm and soft and crunchy 😉
Like I said, easy peasy, mix all the dry ingredients first, then the liquid part and whisk it all together for a good 5 minutes. If you have a kitchen machine, definitely let it do the hard work, like I did. Yup, laziness for the win over here.
After that, pour the batter in the baking pan, add some seeds on top if you like, cover it with some clingfilm and a towel and let it rest (the active dried yeast I use only requires 30 minutes to make the dough rise: check the instructions on the package of the yeast you have). Now pre-heat the oven at 200° C and once the 30 minutes are passed, in the oven it goes.
With my oven it took more or less 40 minutes. And that’s it, warm, freshly baked bread to be enjoyed in a sandwich, or for breakfast with some jam or a nut butter on top 😉
Hope you like this recipe, let me know if you try it!
Bye for now, ciao ^^