Description
A perfect egg-free, gluten-free, dairy-free and allergen-friendly bread machine recipe that will make prepping and baking your next yeasted loaf a breeze!
Keep in mind that all bread machines are different, so you might have to play around with your settings. In all the methods I’ve tested using the bake only setting on mine created the best loaf!
You won’t need the bread machine mixing paddle for this recipe. Only use the bread machine for baking your loaf.
Ingredients
1 cup buckwheat flour (120-130g)
1/2 cup white rice flour (70g)
1/2 cup brown rice flour (70g)
1/2 cup tapioca flour* (60g)
1/2 cup potato starch (70g)
1/2 cup seed or nut flour** (50-60g)
1/2 tablespoon fine grey sea salt (8g)
1 tablespoon organic coconut palm sugar (or maple syrup) (10g)
2 tablespoons whole psyllium husk (14g)
2 teaspoons active yeast (10g)
1 cup warm water*** (240g)
1-1/4 cup homemade hemp milk**** (300g)
Instructions
Step 1
Before you start, you can watch the bread machine loaf video tutorial. And, make sure to measure and sift all the dry ingredients before you begin. This step is essential to avoid little clumps of starch or flour in your loaf.
Step 2
Combine the warm water, yeast and psyllium husk in a large bowl and gently mix. You can wait 5 minutes or proceed to add in all the remaining dry ingredients. Again, to make sure that all your ingredients are well sifted, you can place a sieve over top of your mixing bowl and, one at a time, add the dry ingredients. Remove the sieve and gently mix the ingredients. Add 1 cup of hemp milk to start and continue to mix until all the dry and wet ingredients are well incorporated. We don’t want to leave any dry bits of flour at the bottom. Add remaining 1/4 cup of hemp milk if your mixture is still a little dry. Finish mixing until well mixed in.
Step 3
You can let the dough rise directly in the mixing bowl (that’s what I prefer) or transfer the mixture to the bread machine pan. Make sure to scrape down the sides of the bowl, cover your bowl and let the dough rise in a warm area for 2 hours or until the dough has grown to over an inch in height or even doubled in size.
Step 4
Once ready to bake, gently transfer the dough to the bread machine pan, if it isn’t already, and bake it for at least 1 hour and 10 minutes. You will use the bake-only setting on your bread machine.
Step 5
Your machine should beep when the loaf is done baking. Once the bread is ready, you will need to remove it from the pan and let it cool completely for a few hours on a cooling rack. Slice and enjoy!
Storage Tip
Once cooled, this loaf will keep well wrapped in a clean tea towel for one day. You can slice and store the rest in the refrigerator for up to five days or freeze the leftovers to save them for longer.
Notes
*Arrowroot starch flour is an excellent substitute for tapioca flour.
**I’ve tested organic raw sunflower, pumpkin, and Baru seed flour and have also tried almond meal flour. Only use almond flour is you are not allergic.
***For the best bread, please use non-chlorinated water. Filtered and spring water works best.
****You can try other kinds of plant-based milk. I often use hemp milk as it’s allergen-friendly and a wonderful 2-ingredient homemade milk. To make your own hemp milk, combine 1/3 cup of organic hemp seeds with 1-1/4 cups of water and blend in a high-speed blender until white and frothy. Pour the hemp milk through a mesh bag or fine mesh sieve to remove larger unwanted bits.
