Wednesday, February 18, 2015

Tender Gluten-Free, Vegan Sandwich Bread

I came up with this recipe for my daughter and her family. They are on a vegan, gluten-free diet. This was my first egg-free, dairy-free loaf of sandwich bread. I was skeptical at first, but this loaf of bread was amazing! Far exceeding my expectations! Probably the softest loaf of sandwich bread that I have made so far. I used a natural dough enhancer and 1/2 cup of soaked white bean flour in this recipe, my new secret weapons against dry, crumbly gluten-free bread! Here is a link explaining how to make them as well as malted buckwheat flour. This bean flour leaves no beany taste or smell. The results are absolutely worth the effort!

Without further adieu, here is the recipe:

  • 2 cups gluten-free Multi-Grain Flour Mix
  • 1 cup gluten free oat flour 
  • 1/2 cup Soaked White Bean Flour
  • 1 1/2 teaspoons psyllium powder 
  • 1 tablespoon xanthan gum
  • 1 1/2 teaspoons salt
  • 1 tablespoon Natural Dough Enhancer (optional)
  • 1 teaspoon Malted Buckwheat Flour (optional)
  • 1 teaspoon baking powder (for extra rise)
  • 2 teaspoons apple cider vinegar
  • 1-1/3 cups warm water
  • 1 tablespoon active dry yeast
  • 1/4 cup oil
  • 2 tablespoons sorghum syrup, sugar or honey (if you're not vegan)

Combine all of the dry ingredients (except yeast) in the bowl of your stand mixer and mix thoroughly. In a large measuring cup add the warm water and stir in the yeast. Once the yeast is dissolved, add in the apple cider vinegar, oil and sorghum syrup (if using) and whisk well.
With the mixer running on low speed, slowly add the water mixture.
Turn the speed up to medium and beat until combined. Scrape down the bowl and paddle and continue to mix for 3-4 minutes.

Scrape the dough into an oiled loaf pan. Place the pan in a warm spot to rise for 20 minutes.

Bake for 50-55 minutes. Check for browning after the first 30 minutes, if needed, tent with foil to prevent over-browning. If you have and instant read thermometer, the bread temperature should read 200-205 degrees.
Remove the bread from the pan and place on a wire rack to cool completely. Resist the urge to cut into it! Once cooled, wrap tightly or place in a bread box. If you store it in a bread box be sure to place the loaf cut side down once it has been cut.

Beautiful isn't it?

Here are some photos taken 4 days later, the bread is still soft! 
The loaf on the left is the Vegan sandwich bread and the loaf on the right is my first attempt at sourdough in 3 years! I'll be posting that recipe once I perfect it.

It's still so tender and springy!

The sourdough loaf is still soft, but I was hoping for a more open crumb. Back to the drawing board!

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