Allergy free, Vegan Bread Recipe

This easy, fool-proof bread recipe is vegan and free from:
gluten, wheat, dairy, soy, egg and nuts.

Servings

8

Ready In:

3hrs + cooling time

Inroduction

About this Recipe

allergy free bread loaf lifestyle, gluten free, vegan, dairy free, soy free, egg free, wheat free, nut free

Bread. One of the very few things I actually miss is a fresh loaf from the bakery. Gluten free bread just isn’t the same. And no one seems to be able to get it just right.

I’ve made some real inedible loaves in the last few years, being on and off several food groups with my elimination diets for the kids has proven tricky with this particular item. Store bought loaves either have one or more of the kid’s allergens in them or they are dense AF, and no one likes a heavy sandwich loaf.

This recipe has come from loads of trial and error, and a little bit of luck really. I’ve gotten to the point in my baking where I just whack a bunch of ingredients in a bowl and hope for the best – not always for the better. I hope you have as much luck with this as I have, because it is as close as I’ve found to white bread (atleast to what I remember).

It is beautiful served lightly toasted with a smear of buttery Nuttlex and Crunchy Freenut butter, or some raspberry jam if you prefer a little bit of sweet.

Method

Dry ingredients

  • 1 cup gluten free plain flour *
  • 2 cups gluten free self-rising flour *
  • ¼cup and 2tsp sugar
  • 2tsp yeast
  • 1 tsp gluten free baking powder
  • 1 tsp xantham gum (if your flour mix doesn’t already have it)

Wet ingredients

  • 1 ½ cups luke-warm dairy free milk
  • 1tbs apple cider vinegar
  • ¼ cup oil
  • Extra ½ cup warm water approx.)

* I’ve had the best luck with White Wings gluten free blends for bread, but The Gluten Free Food Co and Well & Good varieties are also half decent IMO.

  1. Grease/line a 20cm bread tin.
  2. Combine milk, 2 tsp sugar and yeast and sit for ~5minutes.
  3. Mix together in a large bowl the rest of the dry ingredients. Then add the vinegar and oil.
  4. Add the yeast mix and using electric beater/mixer with the bread hooks, mix until smooth. If too dry, add more warm water a little at a time until your mix looks like muffin batter.
  5. Pour into prepared tin and smooth over. Cover and allow to rise for 2-3 hours at room temp or until it has risen to just below the lip of the tin.
  6. Preheat fan forced oven to 160C
  7. Score the top of the risen loaf with a sharp knife and bake for about 45minutes or until it has browned and sounds hollow when tapped.
  8. Remove from the tin as soon as possible to prevent a soggy bottom and allow to cool upside down completely before slicing.
allergy free bread loaf, gluten free, vegan, dairy free, soy free, egg free, wheat free, nut free
allergy free bread loaf, gluten free, vegan, dairy free, soy free, egg free, wheat free, nut free

Step by Step Instructions

Step 1

Grease/line a 20cm bread tin.

Combine milk, 2 tsp sugar and yeast and sit for ~5minutes.

While the yeast is proving, mix together in a large bowl the rest of the dry ingredients. Then add the vinegar and oil to the mix.

Step 2

Add the yeast mix and using electric beater/stand mixer with the bread hooks, mix until smooth. If its too dry, add more warm water a little at a time until your mix looks like muffin batter.

 

Step 3

Pour into the prepared tin and smooth over. Cover and allow to rise for 2-3 hours at room temp or until it has risen to just below the lip of the tin. You can speed up the process by putting it in a warmer environment, for example if you can set your oven to about 40C or has a rising setting.

Step 4

Preheat fan forced oven to 160C

Score the top of the risen loaf with a sharp knife and bake for about 45minutes or until it has browned and sounds hollow when tapped.

Remove from the tin as soon as possible to prevent a soggy bottom and allow to cool completely before slicing.