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.
More Recipes like this one
Gluten and Dairy Free Bread Recipe – find here
Healthy Fruit Loaf – find here
Gluten Free Cornbread Recipe – find here
Gluten Free Raisin Loaf – find here
Gluten Free Brioche Bread – find here