Fluffy Vegan Gluten Free Bread

This bread is very fluffy and delicious. The flours can be very versatile and you can substitute the flours for other gluten free flours. The only note there is that you want to have multiple flours and if you plan on using harder/less fluffy flours (chickpea, brown rice, sorghum, quinoa) you will want to add some more starch. If you want to use fluffier flours (buckwheat, white rice) you do not have to add more starch. The important thing is that YOU HAVE TO WEIGH IT OUT. Different flours have different densities and if you don’t weigh out your flours it could turn out substantially different. Bottom line make sure your flours weigh out to 325g.

FLOUR BLEND:

Here are two flour blends that work out very well with this recipe.

1. 
   

- 120g Sorghum flour

- 80g Chickpea flour

- 80g Brown rice flour

- 45g Arrowroot starch

You can subsite any of these for similar flours/starches

2.

- 225g Buckwheat flour

-100g millet flour (can be substituted for other flour with a high starch content as rice flour)

Ingredients:

• 325g Hard Gluten free flour blend (go to notes above)

• 120g Tapioca Starch

• 1 tsp Salt

• 2 Tbsp Baking powder

• 2 tsp Dry active yeast

• 2 Tbsp Olive oil

• 2 Tbsp Psyllium husk powder

• 1 Tbsp Maple syrup or 2 tsp sugar

• 2 Cups of water

Directions:

1. Mix ½ cup of warm to touch water with maple syrup and yeast. Let sit for 10 minutes while you mix your flours.

2. Measure your flours into a large bowl. Make sure to weigh it out properly. Mix together your flour blend of choice with baking powder, tapioca starch, and salt. Make sure everything is evenly dispersed.

3. In a cup mix together 1 ½ cups of water with psyllium husk powder and mix very quickly just until combined. It will thicken significantly, so get to the next step fast!

4. Combine yeast mixture, psyllium husk mixture, and oil to flour bowl and mix until everything is combined

5. Run a sheet of parchment paper under water and crush it into a ball. This will make your parchment paper malleable. Shake it out and use it to line a bread pan.

6. Transfer your dough into the bowl and let it rise in a warm space (around 80F, no hotter than 95F and no colder than 70F) for 1 hour. Cover it with a dish rag.

7. After 40 minutes preheat your oven to 350F.

8. After 1 hour has passed since you put your dough into the pan, transfer the pan to the oven and let bake for 45 minutes.

9. Take it out of the oven. The crust should be golden brown and bread should pop up if you touch it. To make sure it’s done, find the deepest spot on your crust and poke it. It should bounce back and feel dry. Also you can remove the bread from the pan via the parchment and knock lightly on the bottom. It should sound hollow.

10. Let rest on the counter for 10 minutes in the pan then take it out and let it rest for 2 hours. Taking the bread out of the pan prevents moisture build-up and will make your bread crustier and fluffier.

11. Enjoy with your favorite dips and spreads! Store on the counter for 3-4 days then move it to the fridge.