For Bread Week 20, I decided to try out this Gluten-Free Vegan Bread recipe from Fork and Beans. I wanted to have something that I could have as toast for breakfast this week. Overall I’ve liked the recipes from Fork and Beans that I’ve tried, so I decided to give this bread a try, and I’m really glad that I did. It was hearty and satisfying.
- 2¼ tsp dry active yeast
- 1 cup warm non-dairy milk (between 100-110F)
- 2 tsp granulated sugar
- 1 cup warm water (between 100-110F)
- 5 tbsp ground chia seeds
- 3 tbsp vegetable oil
- 2 tsp vinegar
- 1¼ cup oat flour/finely ground oats
- ¾ cup millet flour/finely ground millet
- ½ cup tapioca starch
- ½ cup arrowroot powder
- ¼ cup buckwheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Combine yeast, sugar, and milk. Stir to combine, then let rest for 10 minutes to let the yeast froth up. Add chia seeds, water, oil, and vinegar. Stir well, then let rest another 2 minutes to let chia seeds absorb the liquid.
- Combine dry ingredients in a large mixing bowl. Add wet ingredients and stir well to combine. Scrape dough into a greased, parchment-lined 8x4 inch loaf pan. Spread dough out to sides. Cover and let rise for 15-45 minutes, until dough rises ¾ inch above the top of the pan.
- Bake at 350F for 1 hour. Let rest for 10 minutes, then remove from pan. Let bread cool completely before cutting.
I accidentally added 1 tsp of baking soda, which I think resulted in the super-rapid rise of my bread dough in 15 minutes. I was afraid my dough would spill over, but fortunately it didn’t. The bread shrank a little in the center early on, leaving a flat-top loaf. I baked it for the full hour; I contemplated removing it early as it looked done, but I’m glad I didn’t as it was still plenty moist inside.
The bread was pretty good overall. The bread held together well. The flavor was dark and earthy, thanks to the buckwheat flour. The texture was still not what I expected out of a yeasted bread. This bread reminded me of a quick bread in texture, but was denser and sturdier than recent quick breads I’ve made like banana bread. I didn’t get the light, airy texture that I expected from the original recipe, but I was still pleased with the result. I ground my own millet and oat flours, and may not have ground them finely enough as the bread seemed to still have a little whole grain. I liked the crust, which crisped up. The bread made for good toast and a good PB&J.
Overall, I was happy with this bread. It was a gluten-free bread that wasn’t dry or crumbly, held together, and tasted good. I’d try this bread again.