plant based potluck partyWhat’s better than sliced bread… ?
Well? What do YOU think???
Homemade crusty bread that’s what! and no, not just any homemade bread! Vegan, gluten free, yeast free, sugar free bread! 🙂 I’ve been messing around with gluten free flours for a while and the breads are all too dry, too hard, too crumbly, cake like or tasteless… some of them could even be mistaken for cardboard – in fact I think cardboard would have tasted better! 😛 Anyway, most people know that bread needs yeast and yeast needs sugar, so apart from taking these out of the equation I had a whole range of flours to test! When I want a quick bread, I just use these breads made with oats, but for proper sliceable bread, this is now my go-to recipe!
This recipe’s secret ingredient is aquafaba, which if you’re not aware of is simply the liquid from a tin of legumes (most often used is chickpeas). Instead of draining the liquid into the sink, save it in a container in the fridge and use it as you would egg white! Yes, this fantastic liquid fluffs up when whisked into white fluffiness (great for vegan meringues) – have a look at one of my previous aquafaba posts. Using aquafaba in this bread recipe gives it a fantastic soft crumb which holds together perfectly for slicing. This bread is so good you can even make delicious cheese toasties (I used my own vegan soya cheese).
2 tablespoons linseeds (flaxseeds) blitzed to a coarse powder
6 tablespoons water
300ml aquafaba (liquid from 2 x 400g tins)
70g brown rice flour
70g oat flour (GF if required)
70g potato flour
30g coconut OR cassava flour
1 tablespoon baking powder
optional seeds for scattering over the top (linseeds, sunflower, pumpkin)
Prepare
Put the blitzed linseeds in a glass and add the water. Stir and leave to thicken and gel.
Using a whisk attachment on a food processor, whisk the aquafaba until you have firm peaks which hold their shape.
Mix all of the flours together with the baking powder then add the linseed mixture.
Add the aquafaba and gently combine the ingredients using a hand whisk until you have a consistent batter.
Pour the batter into a greased tin (I brushed on melted coconut oil) – be warned you can use a loaf liner but I would advise against it as it doesn’t come off easily!!!
Scatter seeds over the top (if using) and bake at Gas Mark 4 (350f / 180c) for one hour. The loaf will be cracking on top, browning and pulling away from the sides of the tin (another reason not to use a loaf liner)!
Leave to cool completely on a wire rack before slicing.
Top with nut butter – almond, peanut (for you Ellie)! or hazelnut.
Make a delicious cheese toastie or cheese on toast.
Store wrapped or covered in a cool place for up to five days.
Can be frozen – slice into chunks (slices would work too) and seal in a bag. Keeps for three months. Defrost thoroughly before use (dry slices can be popped straight into toaster).
Gather your ingredients - start the linseeds and whisk aquafaba
