I do not fare well in cold weather. As soon as the weather drops below 50, I reach for my fleece, plug in the space heater beneath my desk (and/or sit on a heating pad), and brew and sip (or slug) tea from morning to afternoon.
So when the temperature plummeted to the 20s this past Saturday, I was hoping to curl up in a ball with Nick, a blanket, and a pile of books (some for him, some for me) from the library. Nick had other plans. He cuddled until 9, but was running around like a madman by 10, so I gave in, got out our bikes and headed to the arboretum.
Nick loves the trails at the arboretum, which are mostly flat, perfect for a budding bike rider. But the cold, wet, windy grey proved to be too much; after an hour of riding, we headed home for a long nap (for little boy) and bread-baking (for me).
Easy, Gluten Free, Vegan, Bread Rolls — Sweet Elizabeth's Organics
I was still chilled from the outdoor romp, so the prospect of a warm oven and freshly-baked bread was tantalizing to my wimpy winter soul. I had to head out later in the evening to teach my spin class, so I decided to go full-tilt with my power baking.
I mean it when I say any nuts or seeds will do here. Almonds, walnuts, pecans, hazelnuts, pepitas, sunflower seeds, pistachios, you name it. It is a great way to use up last bits from what you have on hand.
If you hate chopping, good news: no chopping required! The seeds and nuts go in whole. Whole pieces result in beautiful mosaic slices later.
Easy Vegan & Gluten Free Garlic Bread
In a large bowl, stir together all of the dry ingredients (oats, nuts/seeds, flaxseed meal, psyllium husk, optional salt) and 2 cups water. Almost instantly, it becomes a very thick dough.
Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water). The loaf will feel very firm and solid. The shape of the loaf will not change much during baking, so take the extra minute or two to evenly distribute the dough and smooth any lumps and bumps.
Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.
Gluten Free Vegan French Bread
Allow the bread cool in the pan for about 15 minutes, and then use the parchment paper to remove it to a cooling rack to cool completely.
The bread will vary in color (darker or lighter brown) depending on the type/color of flaxseed meal used. If you glance back at my ingredients photo, I happened to use a particularly dark flaxseed meal (a different brand than I usually use), hence my relatively dark loaf. Golden flaxseed will create a golden-brown loaf with a milder flax flavor. Any variety will work, it’s up to your preferences.
This bread is so delicious and filling! You can get 20 generous 1/4-inch + slices, but you can also slice it super-thin. No crumbling! Toast it for off-the-chain nutty deliciousness and enjoy it plain or with any and all of your favorite sweet or savory slices.
Vegan Gluten Free Bread
Yes, if you prefer to use chia seeds, you most definitely can, with a caveat: the chia seeds need to be ground into a meal. Grind the seeds in a food processor, blender, or coffee grinder and then use an equal amount of chia seed meal to replace the flaxseed meal.
Note that the color of the bread will be less brown (black chia seeds in place of brown flax). But it will still be 100% delicious!
No, psyllium is essential to the recipe. It is the super-binder that literally holds this bread together; the recipe will not work without it.
The Best Vegan And Gluten Free Banana Bread
My recipe calls for 3 tablespoons of whole psyllium husks, which is 15 grams.Use the same weight (15 grams) for the psyllium husk powder. One tablespoon powder is 9 grams, or 3 grams per teaspoon. Hence you will need 5 teaspoons (5×3=15) of psyllium husk powder.
Storage: Store the bread in an airtight container at cool room temperature for 2 days, in the refrigerator for 2 weeks or the freezer for up to 6 months.
Nut and Seed Suggestions: Any nut or seed will work in this recipe, solo, or in combination. For example, almonds, walnuts, pistachios, hazelnuts, pecans, peanuts, pepitas, or sunflower seeds.
No Yeast Vegan Bread
Weigh the Nuts and Seeds: I strongly urge the use of a scale to measure 200 grams worth of nuts or seeds. 1 and 1/2 cups is a general guideline for how much you need, but for best results, use a kitchen scale to measure 200 grams.
Measured everything by weight and the “dough” is a soupy mess should have used only half the amount of water. I’m so disappointed! :( I’ve been waiting to try this recipe for weeks
Hi Rylee, I am so sorry that the bread did not turn out as expected! Especially since you were really looking forward to trying it. I am confused that it came out soupy. The dough is very thick. 2 cups water with the flaxseed meal (3/4 cup of flaxseed meal and 3 tablespoons psyllium husk) alone produces a VERY thick gel. Then with 150 grams (1.5 cup) of oats (which absorb more water), and the nuts and seeds. There should not be any water at all when you mix the dough (2.25 cups dry ingredients (oats + flax meal), 3 tablespoons psyllium husk, and 2 cups water, plus nuts/seeds). Is there a chance you forgot to add one of the ingredients? (e.g., the flaxseed meal? the oats?). I can attest that the proportions are 100% correct--I make this bread often .
Gluten Free Sourdough Bread
I've made this recipe three times now and WOW!!! It's amazing. The first time I used pumpkin seeds, walnuts, and dried cranberries. Delish! The next time I used pumpkin seeds (they're high in zinc in boost immunity), walnuts, pecans and sunflower seeds. I found I didn't care for the sunflower seeds in it, but I toasted it and added some jam and then it was delicious! Today I tried something new. I added the pumpkin seeds, and pecans, and some dates. I used 300 grams altogether of all that and hoped it would hold together. I also used 3/4 cup maple syrup and 1 1/4 cups water. I just had a taste and it's like eating a date breakfast muffin! One thing - I've found I need to bake the bread for about 70 minutes, except for the one I made today with the maple syrup. I should have probably baked that one for 60-65 minutes due to the sugar content. It got just slightly over done, but it's still really good. Thank you for such a fantastic and versatile recipe. It's healthy, delicious, and works with my dietary requirements.
Oh, wow, you are making me very hungry reading all of your yummy variations, Kim! I am thrilled that this is such a successful recipe for you, Kim!
Definitely, Nathalie! Depending on the size of the biscuits/muffins, you could likely cut the time down to 1/3 of the total for the bread.
Gluten Free Vegan Bread Recipe Without Yeast
I cooked this for 65 minutes... outside was perfect, inside was still gummy and wet even after 80 minutes...I kept putting it back in at 10 minute increments... still bad inside. any ideas?
Hi Claudette, Oh no, so sorry you had a problem with the bread.It sounds like something might have been off with the proportions. Just checking: you did use psyllium husks, yes? Was the dough really stiff , like the photo, after you mixed it? I ask because you mention it being very wet after baking, but the dough should be stiff before baking it.ThisGluten-Free Vegan Bread is nothing like other gluten-free breads I've tried: it's soft and bendy, crusty on the outside and pillowy on the inside! It's not dry or crumbly, hard or spongy or overly chewy. It's super easy to make, no-knead, yeast-free, oil-free, nut-free and contains no added sugar. There's no kneading required, no proving time needed, it's made in one bowl and requires just 15 minutes of prep time before baking! It's also filling and nutritious, and high in protein and fibre. It slices well and is perfect for toast and sandwiches!
Yes - if you don't want to use chickpea flour, you can find similar recipes I've posted using different flours instead. You might want to check out my rice flour bread recipe, buckwheat flour bread recipe or almond flour bread recipe. Or browse the whole bread recipes collection!
Moist & Fluffy Vegan Banana Bread Recipe (gluten Free!)
Yes - if you don't have rice flour you can substitute it with an all-purpose gluten-free flour blend and leave out the tapioca.
I have also tried replacing the rice flour with buckwheat flour, and while the recipe worked, the texture was much heavier and it had a stronger flavour. I would definitely recommend rice flour over buckwheat flour for this reason!
No! The purpose of the tapioca is to bind it together so you don't need to add xanthan gum too. If you don't have tapioca, I wouldn't recommend replacing it with xanthan gum
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