Tuesday, October 19, 2010

Gluten-Free, Vegan Whole-Grain Bread (Yeast-Free)





















I was trying to post a recipe for muffins tonight. I have two I want to share with you. But try as I might, I just couldn't seem to muster the enthusiasm. It's not that the muffins aren't good; on the contrary, my housemate called one of them, "fluffy clouds of goodness." That's pretty high praise for gluten-free, right? But no, my heart's not in a muffin kind of place tonight. Rather I'm hung up on bread. Fresh from the oven, soft, chewy bread. A hearty, whole-grain bread like I haven't tasted since I gave up Vermont's glutenicious 10-Grain Bread. Finding a whole-grain gluten-free bread is much easier said than done, and while I've enjoyed some of the store bought breads  - and not enjoyed some too - I haven't found any gluten-free bread that I felt was particularly healthy or good for me. Now that's changed.




















This recipe came about one night when my housemates and I were sitting around chatting. It was getting late, and one of them asked me if I was in the mood to bake. I definitely was not in the mood. I was exhausted and wanted to go to bed. But then the topic of fall foods came up, and she mentioned apple fritters. Without even thinking about it, I suddenly found myself taking ingredients out of the fridge. I knew we had apple cider that needed to be used up, and I began imagining an apple cake. Of course, I didn't have apples on hand, and I didn't want to make anything sweet since I'm doing my best to stay away from too much sugar these days. But I thought, armed with apple cider, I must be able to come up with something. A mildly sweet cake, perhaps?

What I ended up with was nothing like I had planned, but it's been one of my favorite baking "mistakes" so far. My apple cider cake tasted like whole-grain bread! I made this again yesterday with some adaptations and it turned out just as tasty the second time. It's a quick bread, so it's probably not the best option if you're looking to make a turkey sandwich, but for breakfast, it's perfect with a pat of Earth Balance or nut/seed butter. It's also perfect for lunch, dinner, an evening snack... I admit it. I was so enamored, I had some with every meal yesterday. Now I want to make more.

  
Gluten-Free, Vegan Whole-Grain Bread
Print-Friendly Option

Ingredients:
2/3 cup sorghum flour
1/3 cup potato starch
1/3 cup millet flour
2 Tbsp. sweet white rice flour
1/2 tsp. baking soda
1 tsp. xanthan gum
1 1/2 tsp. baking powder
1/4 tsp. sea salt
1 Tbsp. flax seed meal
2 Tbsp. coconut milk
3/4 cup + 1 Tbsp. apple cider 
2/3 cup cooked quinoa, mung beans, or a combination of both
3 tablespoons grapeseed oil

Directions:
  1. Preheat the oven to 350 degrees. 
  2. In a large bowl, whisk together the flours, baking soda, baking powder, xanthan gum, and sea salt.   
  3. In a separate bowl, stir together the flax seed meal, coconut milk, and 1 Tbsp. of apple cider. Allow to sit for a couple of minutes. 
  4. Whisk the grapeseed oil, apple cider, and quinoa (or mung beans) into the flax seed mixture. 
  5. With a fork, stir the wet ingredients into the dry until well combined. 
  6. Pour into two greased mini-loaf pans (I haven't tried this yet with a regular bread pan, but if you do, let me know how the baking time worked.)
  7. Bake for 25 minutes.
Slice and enjoy! 

This post is linked to Slightly Indulgent Tuesdays and Gluten Free Wednesdays

22 comments:

Stephanie said...

Gorgeous bread! I love it when I make a discovery out of a mistake in the kitchen :) Can't wait to try this!

Samantha Widlund said...

This looks delicious. I can't wait to try it!

Miz Helen said...

Your bread looks wonderful. I would like a piece right now. Looks like a great recipe.
Thank you for sharing.

Maggie said...

This is amazing Iris! It looks great too. I will definitely put it on my to-make list. I try to make bread for us once a week but sometimes I get bored and want something different. This will be perfect. And I'm passing it on to a good friend who has recently had to give up both yeast and gluten and eggs and dairy...so this is great. Thanks!

Valerie @ City|Life|Eats said...

Oh my this looks amazing. I am so trying to make this soon!

trishtator said...

That looks so good. I miss a good, whole-grainy piece of bread too! I'll be making this soon :)

nicola stockmann-tannerfors said...

This looks amazing!!!

Alea said...

I tried to comment earlier and had a hard time, hope this isn't a duplicate.

I can't wait to try this bread. I miss the nutty, whole grain breads too - and the last time I had one was in the 90's. :( It is funny, but I work hard to find gf substitutes for my kids favorites, but forget to create recipes for me.

Linda said...

I love the idea of a whole grain quick bread, Iris. This looks terrific! I can't wait to give it a try, but it will have to wait until after I get my own quick bread done for this month's challenge. :)

Sophie said...

What a stunning & amazing tasty looking bread!! Awesome too!

Farty Girl said...

I want to go to there!!!!

Iris said...

@Farty Girl - You know there's a spot for you in our guest bedroom (a.k.a. the living room) anytime you want to visit!

evaline said...

Question - What do you do with the rest of the can of coconut milk? I'll admit to being a total cheapskate, I freak out when I see recipes calling for such a small amount, because I know I need to find a reason soon to use the rest. Does it last very long in the fridge? Freeze?

Iris said...

@Evaline, Good question. I'm the same way! I use coconut milk so often lately that I don't mind buying a can. I'll use it in any baking recipe that calls for milk, or add a dab to my hot cereal in the morning, add a scoop to my roasting vegetables, etc. It pretty much tastes good in everything.

Brittany said...

I cant begin to tell you how much I envy you right now! I spent an entire week *trying* to perfect a single loaf of eggless gluten free bread. Literally made 8 loaves I think. and NONE of them turned out quite right. And then at the end of the week I noticed this BEAUTIFUL recipe. I wanted to scream- but also felt the need to applaud you.
Well Done Lady! Maybe one day Ill have a lovely bread recipe of my own.. maybe!

Iris said...

@Brittany, thank you! I haven't attempted a yeast bread yet, vegan or otherwise. I think this recipe worked so well because it was a quick bread. And to be quite honest with you, I was actually trying to make a cake, so the fact that I came out with a sandwich-type bread was just a lucky mistake.

Tasty Eats At Home said...

Well, how cool is that! This sounds tasty. I love the idea behind it, and what a happy mistake.

Amy said...

I can't wait to try this. I have been looking for a gluten free, wheat free, yeast free, dairy free bread recipe forever. Thank you!

Ricki said...

Wheee! I have everything for this bread, almost! Two questions: is sweet rice flour the same as glutenous rice flour? And instead of apple cider, perhaps I could use. . . what??? Maybe a soured almond milk? I have to try this anyway, even without the cider (though I think it's a key ingredient--we'll see). Happy baking mistakes are the best, aren't they? :D

Iris said...

@Ricki, Yes sweet rice flour and glutenous rice flour are the same. At least I'm 94.3% positive they are. And I made this bread last night with water instead of apple cider, and it tasted just fine. I'm pretty sure you could use any sort of liquid you want and it would work. Well, within reason.

Tanya said...

Wow this looks amazing I can't wait to try it! I am gluten, yeast, dairy, egg & quinoa intolerant so it's so hard to find a good bread recipe. So thank-you for your hard work:) Can I use white rice flour instead of sweet rice white flour? I look forward to finding more recipes on your blog!

Iris said...

Hi Tanya,

It's only 2 tablespoons so you can replace it with rice flour or a starch. I have to admit though that this is a really old recipe and I'm not sure I can still vouch for it. My skills have improved exponentially since I started baking gluten free, and I find many of my newer recipes are better. I have a gluten/dairy/egg/yeast/quinoa free recipe in my cookbook: The Essential Gluten Free Baking Guide, Part 2.

http://www.amazon.com/Essential-Gluten-Free-Baking-Guide-Part/dp/1938104013

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