Hey guys, welcome back to the blog! Today’s recipe is a play on a traditional artisan style loaf bread. Have you ever walked by a bakery with all kinds of breads lined up? Unfortunately, if you can’t have gluten like me, you walk past them. Before I became gluten free, I used to enjoy all kinds of loaf bread, but since cutting gluten out of my diet, I’ve missed it. Since I had a bag of Bob’s red Mill All Purpose Gluten Free Flour (the red bag) laying around, I thought I’d try to make an artisan style loaf bread. This gluten free flour has a heavy garbanzo bean flour base or chickpea flour with a mix of fava bean and sorghum flour. These types of flours aren’t ideal for cookies and cakes but they work great in bread recipes. Here is how you can use them.
2 1/2 cups gluten free all purpose flour ( I used Bob’s Red Mill)
2 tbsp arrowroot powder (starch)
1 cup warm plant-based milk
2 tbsp yeast
2 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1 tsp olive oil
1/2 tsp white vinegar
Preheat your oven at 180ºC
Combine your dry ingredients together in one bowl. I used instant active dry yeast so I simply mixed it into the flour but if you need to activate your yeast, mix it in the warm milk with the sugar and let it sit for 5 mins before adding it in the bread dough.
Add the olive oil, milk and vinegar to the dry ingredients. It’s easier to combine the wet ingredients in a separate bowl and use your hand or spatula to knead the dough together after combining them with the flour.
Cover the dough and let it rest for 45mins-1hr in a warm place.
Bake at 180ºC in a lined baking pan. I used a cake pan lined with baking paper.
Let it cool down before storing in the fridge for up to two weeks.
This delicious bread recipe took time to perfect, but it was definitely worth it. Now a basic necessity in my day to day life, I feel like no one should have to give up on bread. Unfortunately, sometimes bread isn’t the best thing for our nutrition or fitness life, which is why I decided on the alternative; a gluten and dairy free option. So here’s how to make it…
First of all it is important that you have the gluten free flour blend; I used a wholefoods’ gluten free all purpose flour which contained rice flour, potato flour, tapioca flour, chickpea flour and xanthum gum. However any blend of with similar ingredients should work the same.
500g flour mix
10g yeast/ 2tsp baking powder
1/2 tsp salt (I used pink Himalayan)
2 tbsp sugar or xylitol (I used coconut)
365ml milk (I used almond)
60ml olive oil
Combine flour, salt, sugar, and yeast
Mix together the eggs, milk, vinegar, and oil.
Fold in the flour, use a mixer on low for a few minutes or until there are no lumps.
Place the dough in a loaf tin lined with baking paper or oiled and leave it to rise in a warm place for 1 hour.
Optional: Add any seeds (sunflower, pumpkin, chia…) on top of your loaf) for extra taste and healthy fats.
Bake the dough for 40-45 minutes at 220ºC or until a fork comes out clean.
Leave to cool on a rack and store in the fridge before slicing.
I hope you try out this bread recipe, it is one of the easiest ones I have ever tried. Please like and follow for more recipes like this one, thank you for reading, xoxo.
This is a recipe I made three times in a row until I ran out of bananas. Seriously, it’s that good. As always, this is a dairy free, gluten free recipe and I mean, who doesn’t love banana bread? It’s easy to make and tastes like a slice of heaven, so here’s what you need.
1 cup almond flour
1 cup gluten free flour (any mix will do)
3 medium sized bananas
1/2 – 3/4 cup almond milk (or any milk)
1/4 cup erythritol/stevia blend (or coconut sugar/ monk fruit sweetener)
1/2 tsp vanilla powder
1/2 tsp cinnamon
1/2 tsp baking powder
2 tbsp coconut oil
Blueberries or cacao nibs (optional)
1. Mash the bananas with a fork or in a blender until smooth.
2. Add in the eggs, vanilla, cinnamon, baking powder, coconut oil and sugar to the bananas and mix well. (Ingredients should be at room temperature to prevent the coconut oil from solidifying)
3. Mix both flours and fold but to not over mix. Gradually add in the milk, if you want a more dense bread add in less milk, but I prefer mine light so I usually add 3/4 cup, but depending on your choice of gluten free flour you may need to adjust this.
4. Line a loaf pan with baking paper and pour the batter in. This is optional but you can add slices of banana, blueberries or cacao nibs as a topping.
5. Bake for 15-20 mins at 190ºC, allow the top to brown a little and let it cool before removing. I usually keep mine in the fridge in the same pan and wrapped in the baking paper and I do not slice it beforehand to keep in moist.
I hope you try out this recipe, if you had to pick one, I would definitely recommend this one. Thank you for reading, I hope you enjoy it and please follow for more recipes like this one, xoxo.