Gluten Free Vegan Loaf 

Currently in the restaurant we are serving our Gluten Free, Vegan-friendly loaf. Not only do the ingredients support a more wholesome, nutritional and easily digestible loaf that can be enjoyed by all; it is also delicious! 

Wet Ingredients 

240ml Warm Almond Milk

240ml Warm Water 

3 tbsp Veg Oil

2 tsp White Vinegar 

Dry Ingredients 

2 tbsp Psyllium Husk

1 tbsp Chia Seeds

1 tbsp Flaxseed 

420g Gluten Free Flour blend (140g Chickpea, 140g Tapioca, 140g Amaranth flour)

1 tsp Baking Powder

1/2 tsp Baking Soda 

2 tsp Salt

2 tsp Coconut palm sugar

7g dried yeast

 

Method 

  • Grind the psyllium husk, chia seeds and flaxseed to a coarse powder in a coffee grinder 
  • In a large bowl whisk together all the dry ingredients 
  • Whisk the milk, water, oil, vinegar and the ground mix from part 1 until well combined. Allow to sit for 2 minutes to coagulate
  • Pour the wet mix into the dry ingredients and whisk to combine 
  • Place into a bread loaf tin that has been lined with parchment paper and fill to half way to allow room for the loaf to rise and double in volume
  • Prove for 45 minutes at 26°C in a hot cupboard or longer at room temperature until doubled in size.
  • Bake at 160°C for 45 minutes until golden brown 
  • bread is ready when it sounds hollow when the base is tapped 
  • Allow to cool in the bread tin until it can be transferred to a wire rack to cool completely

Different flavours can be added to the bread instead of flaxseed, try out pumpkin seeds, sunflower seeds or linseed. Enjoy!