Be prepared for the most incredible aroma while baking this yeast-free gluten-free and vegan bread recipe! The ingredients do not contain gluten, eggs, dairy, nuts, corn, gums, soy, peanuts, oil, legumes, or commercial yeast. No bread mixer or kneading skills required for this beginner bread recipe. You can even make rolls and a pizza crust with the same dough.
Ingredients inspired by Heather Crosby Gluten-Free Baking Academy.
1 cup hemp milk, homemade*
1 tablespoon fresh lemon juice or apple cider vinegar
1 cup oat flour
3/4 cup brown rice flour
3/4 cup sorghum flour
1/2 cup arrowroot flour
2 tablespoons baking powder**
2 tablespoons psyllium husk, whole
1 tablespoon organic coconut palm sugar
1 teaspoon sea salt
1/2 cup (up to 3/4 cup) lukewarm water (filtered or spring)***
- seeds (flax, hemp, sunflower, pumpkin, sesame, poppy)
- grey sea salt or coarse salt
- dried herbs
- Preheat oven to 450 degrees F.
- Line 2 mini loaf pans (5 x 2 inches) with unbleached parchment paper and lightly grease (coconut oil is excellent).
- In a small bowl combine 1 tablespoon of fresh lemon juice with 1 cup of hemp milk, let sour until ready to use.
- Place sifter over a large glass bowl, sift and combine all dry ingredients: flours, baking powder, psyllium husk, coconut palm sugar, salt.
- Remove sifter and mix the dry ingredients well.
- Add soured milk to the dry ingredient bowl and mix in a little.
- Add water, start with 1/2 cup (up to 3/4 cup***), and mix well until all the liquid is absorbed.
- Let the dough rest for 5 minutes.
- Divide dough between 2 lined mini loaf pans and gently spread evenly.
- Top with seeds of choice (optional).
- Bake mini loaves in preheated oven for 35 minutes until golden and crusty on the edges.
- Let mini loaves cool for 5-10 minutes before removing from pan.
- After 5-10 minutes, remove mini loaves from pan and let cool.
- Slice and enjoy with your favourite spreads!
Store any leftovers on the counter for one day and then refrigerate for up to five days.
* To make homemade hemp milk: Blend 1/3 cup organic GF hemp hearts with 1-1/4 cup of water (filtered or spring) in a high-speed blender. Pour the milk through mesh bag into a bowl. This step is to remove unwanted bits or grittiness.
** Make sure to use corn-free, gluten-free, and aluminum-free baking powder. The one I use is made with Tapioca starch, cream of tartar and baking soda.
*** Not sure if 1/2 cup of water is enough, it might be best to test with 1/2 cup + 2 tablespoons of water. That way your dough won’t be too wet for your first try. If you make the recipe often, you will get better at judging the amount of water required. If your dough mixture looks too dry then, by all means, add the extra 1/4 cup of water. Your dough should be thick and smooth but not runny.
Instructions for rolls
For smaller bread rolls, once the dough is ready, scoop out a palm-sized amount and plop it down on an unbleached parchment-lined baking sheet. Gently shape with hands if necessary. Flatten a little to achieve thinner rolls. Sprinkle with your favourite toppings and bake on the middle rack in a preheated 450 degrees F oven for about 25 minutes. Note: if bottoms are getting dark around the 18-minute mark you can always flip the rolls over for the rest of the baking time. Remove from oven, let cool on a cooling rack, enjoy!
Instructions for one small loaf
For smaller 7-3/4 x 3-3/4 x 2-3/4-inch loaf, once the dough is ready, scoop out the dough and place it into a lined (and oiled, if you want) unbleached parchment-lined bread pan. Gently shape with hands or spatula if necessary. Sprinkle with your favourite toppings and bake on the middle rack in a preheated 450 degrees F oven for about 40 minutes. Remove from oven, let cool in pan for 5-10 minutes, then remove from pan, peel off the parchment paper and cool a bit longer on a cooling rack, enjoy!
Instructions for 10-in pizza crust
Once your dough is ready, spread the mix with the back of the wooden spoon (or plastic spatula), in a circular shape until you reach about 10 inches in diameter. You will be doing this directly on an unbleached parchment-lined baking sheet or baking pizza stone. For a little extra flavour, I like to sprinkle a little grey sea salt before baking the crust.
Pizza crust for later
Bake on middle rack in preheated 450 degrees F oven for about 20 minutes. Remove from oven and let cool on cooling rack. Once cooled, wrap up and refrigerate until ready to use. Will keep in the refrigerator for five days. Once ready to eat, top your pizza with your favourite toppings and bake in a preheated 425-degree oven for 12-15 minutes.
Pizza crust for now
Bake on middle rack in preheated 450 degrees F oven for about 20 minutes. Remove from the oven (with baking sheet), add your toppings, return the pizza to the oven and continue baking for another 7-12 minutes. Your pizza is ready once the sauce is bubbly, the crust is golden on the edges, and the toppings are nice and warm throughout.
You will need a large glass bowl, measuring cups for dry goods and liquids, measuring spoons, large wooden spoon, a spatula, a flour sifter, unbleached parchment paper, and baking pans (cookie sheet, loaf pan, or other).
Nice to have tools: a spice/coffee grinder, baking stone.
To keep things simple, use what you have on hand. If you don’t have bread pans, be creative and shape foil to desired shapes and line with parchment paper. I’ve successfully tried this method for baguettes.
If you have a baking stone, use it for the pizza or rolls.
To measure your flours, I suggest scooping it out with a spoon from the jar or flour bag into the measuring cup. Never pack them in. Or gently dump the flour from your glass jar or flour bag into measuring cup
If using a baking stone, I recommend preheating it in the oven at the same time as the oven is warming up. Use a large plate, cutting board, or the back side of another baking sheet to help you transfer the parchment paper with unbaked pizza crust or rolls. Just slide the paper and dough right onto the hot stone in the oven and follow suggested baking times.
Remember that if you’re avoiding gluten, make sure that all your ingredients are certified gluten-free.
For best results (or just for fun) try milling whole grains using a clean spice or coffee grinder. It creates the best textures and enhances all the beautiful flavours of homemade bread.
Plant-based milk: You can try other types of plant-based milk. I did not test any other milk substitutions. It is recommended to use 2-ingredient plant-based kinds of milk (water + seed/nut). You can try with store-bought brands, but they often include thickening agents and other unwanted ingredients.
Flour: In place of sorghum flour, you can use millet or buckwheat flour. Or consider using more oat flour.
Psyllium husk: If you can’t eat or don’t like using psyllium husk, you could try just leaving it out or adding 1 extra tablespoon of arrowroot starch/flour with 1 tablespoon of ground chia seeds. Follow the rest of the recipe as listed.
Sugar: Try using maple syrup or honey (not vegan) if you don’t have coconut palm sugar.
Make sure that all your ingredients are labelled gluten-free, egg-free, dairy-free, and free of any other top allergens you or your family avoids.
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