It’s what you’ve been looking for; a tasty sandwich bread that’s vegan, gluten-free, and yeast-free — yet very satisfying.
- 1 cup Arrowhead Mills Brown Rice Flour, or other brand, plus extra to coat the pan
- 1/2 cup Bob’s Red Mill Gluten-Free Garbanzo and Fava Flour blend, or other brand
- 1/3 cup Bob’s Red Mill Sweat White Sorghum Flour or other brand
- 1 teaspoons aluminum-free baking powder
- 1 teaspoons baking soda
- 1 teaspoon Himalayan salt
- 1/2 teaspoon xanthan gum* (optional)
- 1 recipe Flax Seed ‘Eggs’ (1 tablespoon ground flax seeds and 3 tablespoons water)
- 3/4 cup warm water
- 1/4 cup unsweetened applesauce
- 1 tablespoon 100% pure maple syrup
- 1 tablespoon Bragg Organic Apple Cider Vinegar or other brand
- 2 teaspoons coconut oil, melted, plus extra to coat pan
- Make the flax seed ‘eggs’ by mixing the ground flax seeds and water. Set aside.
- In a medium size bowl, whisk together all the dry ingredients to combine and aerate.
- In a large size bowl, whisk together all the wet ingredients. Add the flax seed ‘eggs’ and whisk some more.
- Gradually add the dry ingredients into the wet while whisking, then continue to whisk for 30 second more or until well combined. Let sit for about 10 minutes. This will allow time for the liquid to absorb into the flours, which helps the bread to rise well when baking.
- Grease a small loaf pan, approximately 6-inch long by 3-inch wide, then add a little rice flour. Move the pan from side to side while tapping it with the other hand, so to coat the pan with flour. Flip the pan upside down over a trash can to discard any excess flour. Using a large spoon, scoop the batter into the pan. Gently tap the pan on a hard surface to even out the top of the batter and remove any trapped air.
- Make a tent out of a large sheet of aluminum foil. See the below kitchen tip to learn how. Bake with the tent placed over the bread, in a preheated 375º F oven for 50 minutes or until golden brown and an inserted toothpick comes out clean. Let completely cool. Remove from pan, slice with a large serrated knife, and serve with Delicious Nut Butter and Raspberry Jam, or vegan mayo with slices of avocado and tomato, or lettuce with Vegan ‘Egg’ Salad or Mock ‘Chicken’ Salad. Bread stores refrigerated in an airtight container for up to 3 days.
- For millet bread, use only 1/2 cup brown rice flour and add 1/3 cup millet flour.
- Make toast. To do so, you can use a toaster to toast slices of the baked bread, or place a drizzle of coconut oil in a frying pan and toast the slices there, by browning one or two slices at a time on medium-low heat. After 2 minutes, use a spatula to lift a corner of a slice to see if it has browned or not. If browned, flip and toast the other side in the same way.
- To make a grilled cheese sandwich, just place one or two slices of gluten-free and dairy-free Daiya Swiss Style Slices between two slices of the baked bread, then place the sandwich on a parchment paper lined baking sheet and bake in a preheated 350º F oven for 10 minutes or until the Daiya slices have melted. Remove from the oven and serve immediately.
Makes up to 8 slices of bread.
*Xanthan gum is an emulsifier that can add elasticity to dough. Though considered to be a “natural” product, it does require a degree of processing to be manufactured, where by glucose, sucrose, or lactose is fermented before it is precipitated (turned into a solid) using alcohol, dried, then ground into a powder. When liquid is added to the powder it produces a gummy substance. “As long as you are not allergic, it is relatively harmless” writes Dr. Josh Axe in his article, What is Xanthan Gum? Is It Healthy? ” But he warns that, “…people with digestive issues may want to think twice about eating foods containing it because xanthan gum has been found to be a highly efficient laxative.”
Kitchen Tip: To prevent bread from over browning while baking, cover it with an aluminum foil tent. To do so, fold in half a large sheet of aluminum foil then partly open it to create a tent. Before baking, place the tent over the top of the bread. Be sure to leave at least 1 inch of space between the bread and the foil. This will give the bread room to rise. You can use this same method when baking cakes, cupcakes, and muffins. If you like this kitchen tip go to: More Kitchen Tips. There you will find a variety helpful tips to make your time in the kitchen more enjoyable.