Gluten Free Vegan Bread (Wholemeal) - with Oat Flour
Perfect gluten free vegan bread (wholemeal) made with oat and other gluten free flours. This easy-to-make loaf stays fresh for days, makes amazing sandwiches, toasts beautifully and tastes delicious. Can be made in a bread tin, shaped into rolls and will hold its shape proved in a basket before baking. INGREDIENTS STATED for 1 X ONE POUND LOAFFOR 2 X ONE POUND OR 1 X TWO POUND LOAF see double quantities in brackets in bold.
60goat flour (120g)To make at home : grind GF oats in a blender
50gsorghum flour (100g)
40gtapioca starch flour (80g)
20gpotato starch flour (40g)
12gmilled flax seed (24g)
18gground psyllium husk (36g)grind finely in a blender (not 'psyllium powder')
½tspfine sea salt (1 tsp)
1tsp bicarbonate of soda (2 tsp)
3½gINSTANT dried easy bake yeast (7g)I use Allinsons Easy Bake - Note: This is an INSTANT yeast
1tbspsunflower oil (2 tbsp)or alternative
½tbspmaple syrup or agave nectar (1 tbsp)or alternative syrup
½tsplemon juice (1 tsp)
110ml/gboiling water (220 ml/g)
155ml/gcold dairy free milk (310 ml/g)almond/coconut/rice/other I use KoKo unsweetened
A little extra oil/butter and brown rice flour/sorghum or buckwheat flour to coat the inside of the bread tins
Mix together all the dry ingredients EXCEPT the YEAST (flours, oat, flax, psyllium husk, salt and bicarbonate of soda) in an airtight container and shake vigorously to blend.
Weigh the yeast into a separate small container (airtight if not making the bread immediately) and set to one side. Keep near the flour blend so that you don't forget to use it.
Very lightly grease the inside of a 1 pound non-stick bread tin using either a little dairy-free spread or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).
In a large bowl, lightly beat together the oil, maple/agave syrup and lemon juice to combine.
Weigh and mix the milk with the boiling water in a jug. It should be hand hot (if you are unsure about temperature, use a cooking thermometer which should read about 40 C).
Add the milk liquid to the bowl with the other wet ingredients and briefly whisk through to combine.
Add the yeast to the flour blend and mix.
Whilst the liquid is still warm, add the dry ingredients to the bowl and using either a mixer with a dough hook, or by hand with a silicone/wooden spoon, beat until well blended, thick and the dough holds its shape if moulded into a ball (this will require about 5 minutes of solid beating).
Transfer the batter to the baking tin and push down so that it is evenly distributed.
Use the back of a spoon (dipped in cold water) to smooth the top.
Place the dough in a warm place to rise for about 40 to 60 minutes (or until about doubled in size) – I place the tin on a folded tea towel in the oven at 65 to 70C for a perfect prove (the bread should rise about 2 to 3 cm above the tin with a gently rounded top).
Pre-heat the oven to 180 C/350 F/Gas 4. Place a small pyrex bowl or tray with hot water (a couple of centimetres deep) at the bottom of the oven to create steam during the baking process. (This is more important when baking rolls or a moulded 'boule' shaped loaf). For 'boule' or loaf not baked in a tin, see NOTES below
When the dough has risen, bake for about 20 to 25 minutes (1 pound loaf) until nicely browned (this will be increased to approx 35 to 40 mins for a 2 pound loaf).
Remove from the oven and take out of the tin (you may need to gently release the sides using a spatula or flat knife). Leave to cool on a wire rack.
As with all bread, this loaf is easiest to cut when left to cool completely. Can be eaten fresh and warm, but texture improves if not steaming hot.
Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The time taken to prove and bake will vary dependent on the size of loaf. NOTE : the main quantities in this recipe make one x 1 pound loaf. For a 2 pound loaf or to make two x 1 pound loaves, double the quantities stated, as noted in brackets in the ingredients list.For 'Boule' or loaf not baked in a tin :Line a suitable basket or bowl with a tea towel. Place the rounded un-proved dough onto a large piece of baking paper, liberally sprinkled with brown rice flour/sorghum flour/buckwheat flour/flour of choice and then liberally dust the top of the dough with flour, gently rubbing over with your hand. Lift the dough on the baking paper and place all in the basket.Prove in a warm place for 50 to 60 minutes until about doubled in size and then gently slash the top with a very sharp knife or clean razor blade.Heat the oven to 210 C/410 F/Gas 6 and place a small pyrex bowl or tray with very hot water (a couple of centimetres deep) at the bottom of the oven to create steam during the baking process. Place also in the oven, a pizza stone or large baking tray, so that it can fully heat before the bread goes in the oven. When the oven has come to temperature, carefully transfer the bread to the hot oven tray (keeping on the baking paper). Shut the oven door and IMMEDIATELY turn the oven down to 180 C/350 F/Gas 4.Bake for about 20 to 25 minutes for a smaller loaf (30 to 40 minutes for a larger loaf).