I have had a recipe for gluten free “white” bread for whipping up in my bread machine for over a year. The recipe has been reliable, and comes out great every time. The only thing I disliked about the bread recipe was that the bread came out with a slight gummy-texture. Toasting the bread fixed this issue, so that’s what I did. But…sometimes I want a sandwich without toasted bread. Or, I want to bring a sandwich for lunch – where toasting the bread on the communal toaster would be able the equivalent of sticking my head in a bag of white flour.
I was content, though, until a few weeks ago when we made the Most.Amazing.Lasagna.Ever .. and wanted bread to go with it. We were in a time-pinch so I picked up a store-bought loaf of gluten free bread. It was delightful, but in a “geez why does this tiny loaf cost $7.99” kind of way.
So, for the past few loaves I’ve been changing things up, slowly, to see if I can combat the “gummy-ness”. …And I think I’ve done it!One difference in the recipe was that I traded out the xantham gum for Psyllium Seed Husk Powder. This gave the bread a much denser texture and seems to have eliminated the “gummy” factor.
After that experiment worked, I started switching out the flours to see how the texture changed. I was also hoping to get a bread with a higher amount of protein than brown rice flour gives (not that I have anything against rice flour, it is delightful!)
I found some major portion-inspiration from Queen of Quinoa’s recipe, here. It was certainly the spring board for the major overhaul of the recipe.
If you’ve never used chickpea flour or quinoa flour, they’re both easy to make! Here is tutorial for each: chickpea flour, quinoa flour. You can also buy both pre-made, although the cost is not really worth the tiny bit of effort it takes to make the flours yourself.
You can use this bread as you would any other white bread. We like it with peanut butter and jelly, earth balance and cinnamon, to sop the plate of some awesome spaghetti or tofu scramble…really, anything.
…And, the old recipe, which has different flours, is still completely yummy. It was just time for a change. Ready to make it?
- 3/4 cup dairy free milk
- 2 tablespoons flax meal + 6 tablespoons warm water, mixed and let stand for 5 min (This equals 2 flax eggs - if you eat eggs, you can substitute 2 eggs here)
- 1 + 1/2 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- 1/2 cup + 1 tablespoon quinoa flour
- 1/2 cup + 1 tablespoon chickpea flour
- 6 tablespoons brown rice flour
- 8 tablespoons potato starch
- 2 teaspoons psyllium husk powder
- 1 teaspoon salt
- 1 tsp. active dry yeast
- Mix together flax eggs and let stand for 5 minutes, meanwhile-
- In a separate dry bowl mix together dry ingredients (chickpea flour, quinoa flour, brown rice flour, potato starch, psyllium husk powder, and salt)
- Add wet ingredients to the bread machine (milk, flax eggs, apple cider vinegar, maple syrup)
- Add the dry mixture on top of the wet mixture in the bread machine, completely covering the liquid
- 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)
- Cook on white bread / light crust setting, or according to your bread machine’s instructions
- 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.
- My bread machine is for a one pound loaf, which is small. You can adjust the measurements based on your bread machine's capacity.
- I used to include vegan butter in the recipe (2 tablespoons) but the recipe is just a good without it, so I've not been putting it in anymore.
*If you’re looking for other varieties of gluten free vegan bread recipes you can check out my recipe index. Or the links below:
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