Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Gluten Free [&vegan] ‘white’ Bread Love

by Chelsea @ Make Real Food on August 6, 2013, 18 comments

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This week I have re-fallen in love with my Brown Rice ‘white’ bread gluten free bread machine recipe. I have been enjoying it every day with Toffutti cream cheese, garlic powder and chives.
Oh wow. Amazing.
When I made this bread in the past, it was dry and crumbly, and only got drier each day.  This time, I used the ‘soft’ setting on my bread machine and the loaf  came out slightly under baked. Each day I have been toasting it to ‘crisp’ it up.

Here is a video on how I make it…and then below is the recipe.  ******Please use the recipe below – I said a few things wrong measurement wise in the video :)
 
 

 
Gluten Free perfection….
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Brown Rice Bread-Machine Bread Recipe [Vegan/Gluten Free]

Or, a ‘gluten free white bread’

Printer Friendly Version

Yield: 1 pound loaf

Wet:

  • 3/4 cup dairy free milk
  • 2 tablespoons flax meal + 6 tablespoons warm water, mixed and let stand for 5 min
  • 1 + 1/2 tsp. apple cider vinegar
  • 2 Tbsp. vegan butter (earth balance)
  • 1 Tbsp. maple syrup

Dry:

  • 1 + 2/3 cups brown rice flour
  • 1/4 cup corn starch
  • 2 Tbsp. potato starch
  • 1 + 1/2 tsp. xanthan gum
  • 1/2 tsp. salt

Yeast:

  • 1 tsp. active dry yeast

How to:

  1. Mix together flax eggs and let stand for 5 minutes, meanwhile-
  2. In a separate dry bowl mix together dry ingredients (brown rice flour, corn starch, potato starch, xantham gum, and salt)
  3. Add wet ingredients to the bread machine (milk, flax eggs, apple cider vinegar, vegan butter, maple syrup)
  4. Add the dry mixture on top of the wet mixture in the bread machine, completely covering the liquid
  5. Make a well in the middle of the dry mixture and add the yeast in to the well (making certain it doesn’t touch any liquid)
  6. Cook on white bread / light crust setting, or according to your bread machine’s instructions
  7. Remove immediately when the bread is done (it has the tendency to burn if left for a long time in the bread machine).  Put on cooling rack to cool completely (out of reach of the cat) before storing in an airtight container.  Will keep about 4 days, or longer if stored in the fridge.  Serve toasted.  

**FYI – I ran out of earth balance this week and made this recipe without and it still tasted great! It seemed to not rise as much, but that may have just been my imagination – so I’ll have to try again and see if that’s the case or not.  :)

Let me know if you have any questions!!

-Chelsea

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18 thoughts on “Gluten Free [&vegan] ‘white’ Bread Love

    • Hi! Thanks for stopping by! I have never tried making the bread without one of the ‘gums’ – they are pretty critical to gluten free baking as they help everything bind – which is something that is lacking when you take out gluten (because gluten itself is a binding agent) – doing a quick google search it seems some people have left it out and not had a problem – I just made a loaf today, but I’ll try to remember to leave it out next time and see how it is!! (it is an expensive ingredient so I’d be okay with doing away with it!)

      • What about using a substitute for the xanthan? Like flax, agar agar or corn starch? i cant get hold of xanthan, but would love to try this! Anyone tried with another binder?

        • Hi! I’ve never tried it with another binder (but I can say it doesn’t work without a binder!) If I had to guess, I’d try agar agar first. It seems to be the closest substitute! I’d love to hear how it turns out! Thanks for stopping by!

    • Hello Chelsea,
      My family and I absolutely love your gluten free bread with the flax meal in it.
      I have 2 questions:
      1) is it ok to use flax seed ground up instead of flax meal? (or are they the same thing)
      2) can I double the recipe for the bread machine?
      Thank you for your recipe and for your time.
      Michelle & family

      • Hi Michelle! And Family!
        I am so glad you like my bread recipe!!! And thank you for letting me know, that just makes my day! :)
        1 – Flax seed ground up and flax meal are the same thing! Just make sure you get it ground up well (many people use a coffee grinder or a high powered blender!)
        2 – This recipe makes a 1 pound loaf, so if your bread machine is a 2 pound machine (or bigger), I would think that doubling everything would work just fine! I’d love to hear how it turns out if you try it!

        Thanks for stopping by!
        -Chelsea

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  3. I have allergy to potato and I’m in a diet to avoid corn as well. What do you think I can substitute for corn and potato starch in your recipe ?

    • Hi Nilly! Thank you for stopping by!
      I often times substitute the potato starch for tapioca starch/flour, and it turns out just the same!
      I did have a friend once sub tapioca starch/flour for the corn starch, and it turned out well too!
      I’ve never tried to substitute tapioca starch/flour for both the corn starch and the potato starch, but I think it could work! I’d love to hear about it if you try it!
      -Chelsea

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