That’s right, another bread recipe. This time a loaf, a surprisingly sized loaf for a gluten-free recipe. I used a one pound loaf tin for mine, the recipe would probably work without a tin if you just proof it as a ball on a tray but you may need to adjust the time it spends baking in the oven!
Vegan, gluten-free baking can be tricky but it isn’t the end of the world with the right combo of ingredients and a little bit of patience. Snackalina has got you covered on the ingredients front but you do need to make sure that you give it enough time. Gluten-free bread needs time to rise, just like its glutinous counter-part. But don’t worry – you’ll save time on the kneading because you don’t need to work that gluten.
The exciting, magic ingredient in this recipe is aquafaba. It behaves like egg whites in this recipe, providing some much needed binding and moisture for that thirsty, gluten-free flour.
Ingredients
- 100ml soya milk
- 10g yeast
- 15g sugar
- 150g buckwheat flour
- 60g rice flour
- 50g potato starch
- 20g tapioca starch
- 10g xantham gum
- 7g salt (1 tsp)
- 4g baking powder (1 tsp)
- 65g melted butter
- 125ml aquafaba
Start with the soya milk, measure it out in a microwaveable container and gently warm it. (You can use a saucepan if you have the time or you don’t have a microwave) Remember, you only want your soya milk to be tepid, it’s got to activate the yeast like a warm bath, not boil it. Add your yeast and sugar once your milk is up to temperature and set to one side, allow it to froth.
In a mixing bowl, weigh out all of your dry ingredients carefully and mix together, then add the melted butter. Mix it in and break it up a little so you don’t end up with huge clumps of butter in your mixture. Add the aquafaba, stir that in as best you can. Then, once it is frothy, add the warm, yeasty milk to the bowl and stir until you have a sticky dough.
Oil a one pound loaf tin and scoop your sticky dough into the tin. As with all of my bread recipes, I like to proof them in my oven (pre-warmed so that it’s not too hot) and pop a tray of boiled water in the bottom to keep the dough from drying out while it rises.
Once your loaf has puffed up, take it out of the oven and set the oven to 160°c. Bake your loaf for around 35 minutes.
I leave my tray of hot water in the bottom of the oven while it bakes. Baking your loaf in a steamy oven will help give it a delicious, golden, crusty exterior.
When the loaf is baked it should slide easily out of the tin, cool it on a wire rack. It will sound hollow when you tap it on the bottom.
This is a great loaf for sandwiches, toast – nice for when you need something easy. I haven’t tried scaling this recipe up yet into a larger tin. It will definitely need longer to proof and longer in the oven to bake. I’m not sure whether the dough is structurally sound enough to proof properly in a larger tin but I would love to know how you get on if you scale it up before me.
As always, I would love to see what you get up to so tag me in your photos on Instagram or drop me a comment below.
Snackalina out. x
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