I know, I know- you’ve been asking for this recipe for a few weeks! I’m sorry it took me so long to share this one- truthfully, I wasn’t 100% happy with how the batches were turning out.
After some tweaking, I am happy to report that this loaf is now as delicious as it looks!
Moving to Nicaragua has taught me a lot. There are SO many things that are different here than home that I had to get used too, and the fact that gluten-free bread wasn’t a thing was one of them.
I’m a huge fan of carbohydrates and bread is secretly one of my guilty pleasures. Before we left home I had a list of my favourite breads, buns, wraps, etc- and these were regular staples in my meals.
Coming here and not having that was super hard at first. I constantly felt hungry and struggled to find things to make. Eventually, when I stumbled across some awesome gluten-free flours, I accepted the fact that being here was like stepping back in time where convenience just didn’t exist yet.
Therefore, it was time to roll up my sleeves and start making my own bread again from scratch.
My grandma was thrilled when she learned that this was what it was like here, and she sent me a whole list of tips for everything from washing my laundry by hand to yes, making my own bread.
Although my style of cooking definitely varies from my grandmas, her suggestions were incredibly sweet and in a way, it did make me more grateful for the opportunity to bake my own bread from scratch.
Now I’ve been playing around with the recipe and worked through quite a few hiccups, and this recipe is finally one that I am happy with.
This recipe is:
- & Relatively easy to make
Hopefully you appreciate the quality of the recipe despite the time it took to deliver it to you!
Gluten Free Vegan Bread
- 2 cups gluten-free all purpose flour
- 1/2 cup gluten-free oat flour
- 1 tsp xanthan gum (leave out if your flour blend already includes it)
- 1 tsp baking powder
- 2 1/4 tsp activated dry yeast
- 2 tbsp coconut palm sugar
- 1 tsp ground pink Himalayan salt
- 1/3 cup avocado oil
- 1 tsp apple cider vinegar
- 1 1/2 cups warm unsweetened almond milk (or other non-dairy milk or water)
STEP 1: Preheat oven to 350°F and adjust rack to the middle setting. Grease an 8″ x 4″ loaf pan with avocado oil or use parchment paper.
- If you are not using activated yeast, make sure to activate the yeast according to the package instructions.
- Make sure to cut the bread with a serrated knife.
- Store in an air-tight container for up to 1 week in the refrigerator.