Wholemeal Gluten Free Vegan Bread Machine Loaf without Oats
Amazing gluten free and vegan wholemeal bread made in a bread maker. This loaf uses a carefully-developed blend of wholegrain and starch flours. Soft and light for sandwiches. Perfect for toast. Stays fresh and soft for several days. Makes 1 large loaf. Made with wholegrain flours, this bread is also super-healthy as well as delicious. Base Recipe free from corn, buckwheat and rice.IMPORTANT - Read Blog Post for initial queries and FAQs
80gquinoa flour(alternatives tested = buckwheat and brown rice flours)
100gtapioca STARCH flour
17gmilled flax seed
35gground psyllium husk grind finely in a blender (not 'psyllium powder')
6gfine sea salt
11gbicarbonate of soda
9gINSTANT Easy Bake FAST ACTION yeast(I use Allinsons) Make sure yeast is measured accurately NOTE: This is an INSTANT yeast
30gsunflower oil= 2 tbsp (or olive oil)
24gmaple syrup= 1 tbsp (or honey)
5glemon juice= 1 tsp
220ghot boiled water
300gdairy free milkI use KoKo UNSWEETENED
Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.
Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.
Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.
Bake in the Bread-Maker
Prepare the bread-maker, making sure the paddle is in place.
Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).
Add the yeast to the dry ingredients and give a quick mix through.
Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.
Set the bread-maker to GF setting (I use 'medium crust') and press 'start'. (See NOTES re optional removing of paddle part-way through cycle).
Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.
Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.
Carefully remove the paddle (if stuck inside) once cool.
Read Blog Post for further information regarding FAQs.* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.This bread has been developed and tested using a Panasonic Bread Machine. If using an alternative machine, see main blog post for comparative cycle times.To Avoid a 'Paddle Hole' If you want to avoid a hole at the base-middle of the baked bread when the bread-maker paddle is removed, keep a close eye on the progress of the bread-maker cycle. As soon as it finishes kneading, quickly and carefully scoop the dough to one side of the bread-maker bowl using a spatula or firm wooden/silicone spoon. Remove the paddle from the machine and push the dough back into the centre of the bowl, or spread evenly.Important Note - The final loaf may sink a very small amount on cooling. This will not affect the texture and it is not the result of anything you have done wrong. If you are happy to live with 'ugly' bread, that's great. If not, you do have the option to add the tiniest amount of vege-gel which will give additional structure to the loaf. The exact quantity will require some testing depending on the flours used. However, you should need no more than 1 g (= a scant ¼ tsp) and I would recommend starting at half this amount to test. If adding vegegel, you may also need to increase the liquid quantity by about 10g.