Soft Gluten free Yeast free Bread | Vegan + Homemade Flour Blend
The best gluten free yeast free bread, no kneading and leavening needed! In just one hour you will be able to enjoy your soft vegan gluten free bread made without eggs and xanthan gum!
Servings 10 slices
Equipment
- kitchen scale
- 1 small bowl/cup
- 1 spoon/spatula
- 1 bowl
- 1 loaf pan
- parchment paper
Ingredients
- 100 grams (¾ CUP) gluten free quinoa flour *
- 100 grams (¾ CUP) gluten free amaranth flour *
- 180 grams (1+¼ CUP + 1 tbsp) gluten free brown rice flour
- 120 grams (¾ CUP + 1 tbsp) gluten free potato (or other) starch
- 1 teaspoon baking soda
- 2 teaspoon cream of tartar
- 2 tsp salt
- 2 tablespoon ground flax seeds + 6 tablespoon water
- 420 grams (2 CUPS) water
- 2 tablespoon extravirgin olive oil
Instructions
- Pre-heat the oven at 180° C / 350 F
- Mix the ground flax seeds and the 6 tablespoon of water and let rest for a few minutes
- In a bowl mix well all the flours, starch, baking soda, cream of tartar and salt
- In another bowl mix the water and the olive oil and add it to the other bowl, carefully mixing and incorporating all the ingredients until you have a smooth and uniform batter (no, you won't get a dough that can be kneaded, but a semi-liquid batter, so don't panic!)
- Incorporate the flaxseed "gel" to the batter
- Pour the batter into a loaf pan, previously greased with olive oil or covered with parchment paper, sprinkle some seeds on top (if you like them) and bake for 40 to 50 minutes, depending on your oven
- Once out of the oven, let it cool down before slicing it :)
- Check the post for tips and substitutions!
Notes
*These flours can be replaced with other naturally gluten free flours like brown rice, millet, sorghum or buckwheat.
Please note that measurements in cups may be slightly different from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.