Vegan, Gluten-Free Seed Bread

Posted by on Dec 19, 2013 in Recipes | 0 comments

A couple of weekends ago we went to Ella Bella’s Bakery in Beacon NY. It’s special because it’s entirely gluten-free and mostly vegan.  We picked up some amazing multi-grain seed bread there, which we both loved.

So, I decided to try my hand at recreating it.  

Yum!

Seed Bread

I haven’t felt too confident about experimenting with gluten-free bread, but this time I just decided to go with it based on the knowledge I had gleaned from other gluten-free bread recipes.  In this case, I really lucked out and the bread was fantastically delicious!  So good in fact, that I just had to share. 

Amazing crust!

Amazing crust!

Vegan, Gluten-Free Seed Bread
Yields 20
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 cup brown rice flour
  2. 1 cup sorghum flour
  3. 1 cup potato starch
  4. ½ cup tapioca flour
  5. 1 tsp salt
  6. 2 tsps xanthan gum
  7. 1 tbsp yeast
  8. 3 tbsps coconut palm sugar
  9. 1½ cups warm water
  10. 3 tbsps olive oil
  11. 1½ tbsps sunflower seeds
  12. 2 tbsps pumpkin seeds + more to sprinkle on top
  13. 1 tbsp hemp seeds + more to sprinkle on top
Instructions
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Prepare an 8x4-inch loaf pan by greasing it lightly with olive oil and sprinkling a little rice flour on the bottom.
  3. In a large bowl combine water, yeast and coconut palm sugar and let sit in a warm space until the yeast begins to feed on the sugar and expand (about 3-4 minutes).
  4. In another bowl mix together the dry ingredients.
  5. When the yeast mixture is blooming, add the dry ingredients and olive oil and mix with a spatula and a strong arm until combined.
  6. Mix in seeds.
  7. The dough will be firm, much like a regular bread dough after it has been kneaded (the benefits of gluten-free baking!).
  8. Place the dough in the prepared pan. You can use wet fingertips to shape the top.
  9. Add seeds to top and place in the oven on a rack in the center of the oven.
  10. Bake for 15 minutes at 450 degrees.
  11. Reduce heat to 375 and bake for another 30 until the bread is golden brown and sounds hollow when you tap it.
  12. Let cool in the pan for 5 minutes, then turn out onto a cooling rack to allow it to fully cool before slicing it.
Vegan Sweet and Simple http://vegansweetandsimple.com/

Perfect slices

Another benefit of gluten-free breads is that there is no need to let the dough rise before you put in the oven.  I got some beautiful oven spring and the bread almost doubled in size!

 

 

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