Whole Grain Gluten-Free Vegan Bread Recipe

Name: Whole Grain Gluten-Free Vegan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE WET INGREDIENTS:; 1 cup Lukewarm Silk Organic Original Soy Milk (use Other Dairy-free Milk If Desired); 1 cup Lukewarm Water; 2-1/4 teaspoons Active Dry Yeast; 5 Tablespoons Ground Flax Seeds; 1 Tablespoon Ground Hemp Seeds; 2 teaspoons Sugar; 1/4 cups Canola Oil; 2 teaspoons Apple Cider Vinegar; FOR THE DRY INGREDIENTS:; 1 cup Bob's Red Mill Gluten-Free All-purpose Baking Flour; 1 cup Bob's Red Mill Gluten-Free Oat Flour; 1/4 cups Brown Rice Flour; 3/4 cups Tapioca Starch; 3/4 cups Cornstarch; 1/2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1/4 teaspoons Salt

Servings: persons

FOR THE WET INGREDIENTS:
1 cup Lukewarm Silk Organic Original Soy Milk (use Other Dairy-free Milk If Desired)
1 cup Lukewarm Water
2-1/4 teaspoons Active Dry Yeast
5 Tablespoons Ground Flax Seeds
1 Tablespoon Ground Hemp Seeds
2 teaspoons Sugar
1/4 cups Canola Oil
2 teaspoons Apple Cider Vinegar
FOR THE DRY INGREDIENTS:
1 cup Bob's Red Mill Gluten-Free All-purpose Baking Flour
1 cup Bob's Red Mill Gluten-Free Oat Flour
1/4 cups Brown Rice Flour
3/4 cups Tapioca Starch
3/4 cups Cornstarch
1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/4 teaspoons Salt

1
In a mixing bowl combine the warmed soy milk and water. Add yeast, flax seeds, hemp seeds, and sugar. Stir the mixture briefly and let it stand at room temperature until creamy (approximately 10 minutes). This step will allow the yeast to proof and the flax seeds to expand. Add oil and vinegar.
2
Preheat oven at 200u00b0F. Lightly spray a standard size loaf pan with oil.
3
In another mixing bowl, whisk together all the dry ingredients. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula until just combined. The bread dough should be very sticky at this point.
4
Scoop the bread dough into the prepared loaf pan. Press down on the dough with greased palms and then tap the loaf pan on the counter gently to ensure there are no gaps and air pockets in the batter. Spray the top of the dough with oil and cover the loaf pan with a piece of oiled plastic wrap.
5
Turn off the oven. Place the loaf pan into the oven and let the dough rise for 40 minutes. At the end of rise process, the dough should rise past the top of the pan.
6
Remove the plastic wrap. Keep the loaf pan on the middle rack in the oven while the oven is preheated to 350u00b0F. Bake for 60 minutes. Remove from oven. Allow the bread to cool in the pan for 3 minutes until it can be easily removed from the pan. Cool completely on a wire cooling rack before slicing.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE WET INGREDIENTS:, 1 cup Lukewarm Silk Organic Original Soy Milk (use Other Dairy-free Milk If Desired), 1 cup Lukewarm Water, 2-1/4 teaspoons Active Dry Yeast, and more.

Yes, Whole Grain Gluten-Free Vegan Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Grain Gluten-Free Vegan Bread

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