Description
This Caputo Fioreglut recipe is the easiest and makes the softest gluten-free, vegan bread. It uses active dry yeast and added plant protein (homemade hemp milk), which adds extra nutrients to this quick loaf of fresh and incredible bread.
Bread Baking Tools: digital kitchen scale, large mixing bowl, dough whisk or large spoon, bread pan with cover (Pullman pan 8.5 x 475 x 4.5 inches), unbleached parchment paper, wire rack. Nice to have tools: digital thermometer with probe.
Ingredients
- 450 g (3.8 cups) Caputo Fioreglut Gluten-Free Flour, sifted
- 300 g (1–1/4 cup) homemade hemp milk* (room temp)
- 240 g (240ml/1 cup) warm water (95°F)
- 10 g (1 tablespoon) coconut palm sugar (or maple syrup)
- 8 g (2 teaspoons) active dry yeast
- 8 g (1 rounded teaspoon) sea salt**
Instructions
Step 1
In a large mixing bowl, combine and mix the warm water and yeast and let sit for a couple of minutes. Add the remaining ingredients and mix by hand with a dough whisk or large spoon until combined. Cover the bowl and let it rise in a warm area of your kitchen for 30 minutes.
Step 2
Transfer the dough to a parchment-lined bread pan with a silicon spatula or spoon and cover. Rise the dough for at least 30 minutes (or up to 2 hours if the temperature in your kitchen is cooler). TIP: For this step, as soon as you notice some visual changes to the dough (e.i., the dough is half an inch higher than when you placed it in the bread pan), it’s a great time to bake.
Step 3
Bake the dough in a preheated 400°F oven for 45 minutes, covered and uncovered for the last 15 minutes. Once ready, the loaf will be golden brown, and the crust will sound crispy and hollow when tapped with a finger. The easiest way to test if the bread is ready is with a digital thermometer with a probe once the internal temperature reaches 210°F.
Step 4
Once ready, cool the loaf in the pan for 10 minutes, remove the loaf from the pan, peel off the parchment paper, and finish cooling on a wire rack for at least 1 hour (up to 2 hours).
Step 5
Slice and enjoy! This bread recipe is best kept at room temperature for one day in a sealed bag or covered with a tea towel. Slice and freeze the leftover pieces.
Notes
*Homemade Hemp Milk Recipe: Combine and blend 1/3 cup (40 g) of hemp seeds (organic when possible) in a small blender with 1-1/4 cups of room temperature water (plus 2 extra tablespoons), 270 grams of water total. Blend until smooth and frothy, and strain the milk for a silkier finish, but I don’t always strain. I keep the larger bits for extra nutrients.
Try other types of homemade plant-based milks if you don’t have hemp seeds to make homemade hemp milk. Examples are rice, soy or oats. If you are not allergic to nuts, consider cashew or almond milk.
** The amount of sea salt you add is up to you, but know that not all salts are the same. Table salt, for example, might be saltier. If you feel that 8 grams is too much, start with 6 grams of sea salt and adjust for the next bake if you want the loaf to be saltier.