Super Easy and Healthy Glutenfree Vegan BreadSuper Easy and Healthy Glutenfree Vegan Bread
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I have made several different glutenfree breads through the years, and some have been good, some have been bad. They often have a tendency to be tasteless and dry, or they have too many strange ingredients. Most of the glutenfree breads I have made, turn out kind of like “pound cake”, which I love IF IT IS pound cake. When I want bread, I don’t want it to be cakey.
Then I tried this bread, from “The plant based cooking show” on youtube. I added a bit more salt because I like it salty, and next time I’ll try to add some garlic powder and chili, maybe even some shredded vegan cheese!? I think this bread can be made with lots of variations!
It’s moist, it’s tasty and it’s awesome! It’s bready, not cakey, and it’s healthy. And it is super easy to make, without lots of strange and expensive ingredients. What’s not to like?
No one in our household have to stay away from gluten, but we want to eat as healthy as possible most of the time, and we have noticed that LESS gluten in our diet has a good impact on our digestion. So this bread is from now on our new favorite, and a staple in our kitchen. We hope it will be yours too. 🙂
Ingredients for one loaf of bread, medium sized bread pan:
- 1 1/2 cups rolled oats, glutenfree if needed
- 1/2 cup whole buckwheat
- 1/2 cup dry quinoa
- 1/4 cup chia seeds
- 1/4 cup psyllium husk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup unsweetened apple sauce (try our easy homemade)
- 1 1/2 cups water
- 1-2 tsp salt (more or less after taste)
This is how you do it:
Soak buckwheat and quinoa overnight.
Drain and add to a food processor together with the rest of the ingredients. Process for a minute or two, until well mixed. The batter will be like a grainy, thick pancake batter.
Spoon the batter into a medium sized (about 2 litre) bread pan. Silicone is best, but I use a regular bread pan lined with parchment paper in the bottom and on the sides.
Bake the bread for 1 hour at 350 F (180 C). Once out of the oven, carefully take the bread out of the pan and let it cool upside down (since it’s a little moist on the bottom). When room temperatured, slice and enjoy!
This bread freezes well, so I slice the whole bread and stick it into the freezer. Then I just take out what I need then and there, and put the slice(s) into the toaster or let them thaw for 5-10 minutes on the counter.
Can this bread be made using yeast and how much.
Hi Loretta
I wish I could answer this, but I haven’t tried so I can’t say if it would work or not. But if I was to try this, I would probably use about 1 tbsp dry yeast for short rising (45-60 minutes) or 1/2 tsp for long rising (12-24 hours). I almost always do the long rise/no knead method since I have kneading dough. Please tell me how it went if you try it out. 🙂
Cathrine