Hello how are you everyone?
This recipe is gluten free, yeast free, vegan and you don’t have to knead the dough.
You can buy gluten free bread at shops, some are good, some are not but I found them all to be quite expensive.
I tried many times to come up with a gluten free, yeast free, vegan bread recipe but just couldn’t get it right, something was missing to make it perfect.
Sometimes, gluten free bread that I found from shops was dry and hard. I wanted to make gluten free, yeast free, vegan bread and my goal was a nice soft loaf with a texture as close as possible to regular wheat bread. It took a lot of experimenting but I finally found the perfect recipe!
Here is what we need (and the brands I used).
Brown Rice flour
Coco Earth Certified Organic Brown Rice Flour 300g from Coles.
Tapioca Flour
Ceres Organics Tapioca Flour 600g
Psyllium husk
Macro Organic Psyllium Husk 250g
Buckwheat flour
Macro Organic Buckwheat Flour 500g
Besan flour (chickpea flour)
Lotus Besan flour organic 500g
Rice milk
Australia’s Own Organic Long Life Rice Milk 1L
Multigrain Rice
Check my recipe how to make multigrain rice without rice cooker.
Make the rice into a dough, this will make the loaf soft and chewy like regular wheat bread.
What mistakes I made
The first time I tried the gluten free, yeast free, vegan recipe I had come up with it was ok but too doughy.
I looked through my old recipes and tried to figure out what went wrong. The ingredients were all good but it was the cooking times and temperatures I just wasn’t getting correct. It took me three goes to get it just right (sounds familiar).
What is good with this bread.
Jam, spreads
Ham, cheese (if you are not vegan)
Avocado
Tomato
Banana
Dip with olive oil with balsamic vinegar etc….
Gluten, yeast free and vegan bread
Equipment
- Cake or bread tin 22cm x 9.5cm x 8cm
Ingredients
1st prep
- 35 g Psyllium husk
- 150 g Rice milk
2nd prep
- 140 g cooked Multigrain rice or regular rice
- 75 g Rice milk
Other ingredients
- 120 g Brown rice flour
- 120 g Tapioka flour
- 50 g Chickpea flour Besan flour
- 50 g Buckwheat flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tbsp Maple syrup
- 1.5 tbsp Olive oil
- 350 g Rice milk
Instructions
1st prep
- Preheat your oven to 190℃.
- Lay the kitchen paper into the tin.
- Put 140g of the cooked multigrain rice and 75g of rice milk into a blender and blend well (its ok if there is a little chunk left)
2nd prep
- put 35g of psyllium husk and 150g of rice milk into a bowl and mix well.
other ingredients
- Sift all flour into another bowl.
- Sift Baking powder, Baking soda and Salt into the flour bowl.
- Add 350g of rice milk, 1.5 tbsp of olive oil, and 1 tbsp of maple syrup into the psyllium husk’s bowl and mix well.
- Add the flour into the psyllium husk and mix it all together until it forms a dough.
- Put the dough into the tin and flatten it. Garnish the top with pepitas.
- Put the dough into the oven and cook for 40mins.
- After 40mins, reduce the oven temperature is 170℃ and cook the bread for 10mins.
- After 10mins, check inside bread temperature and if it’s 85℃, its done.
- Take it out from the tin and cool it down on a rack.
Video
How long this bread in the fridge.
In the fridge I recommend 2-3 days. If you want to keep it longer, slice the bread, and put it in the freezer. When you want some toast it in a frypan and put on whatever you like.
