• The Secret To Gluten Free, Vegan Artisan Bread

    by Ellen on May 19, 2013 · 10 comments

    Gluten_Free_Vegan_Artisan_Bread1

    “What do Metamucil and baking Gluten Free Artisan Bread have in common?”, you ask. Excellent question.

    The mucilaginous quality that is inherent to psyllium (and what helps you, um, you know, go #2), an ingredient in Metamucil, is the very ingredient that performs magic on gluten free bread when it bakes. In short, it helps it stay together, similar to the way xanthan gum behaves when baking gluten free. Because a lot of people who read my blog and subscribe to my Facebook, Twitter and Pinterest posts have issues with corn-derived xanthan gum, I decided to experiment with psyllium and see what would transpire.

    Gluten_Free_Vegan_Artisan_Bread3

    Now, before you run to the kitchen and don your apron, a word of explanation. This is a dense bread. Not like a brick, but definitely a heavy bread. Smeared with your choice of spread, it is a slice of heaven. And dipped into a bowl of hot soup, a gastronomic gluten free and vegan homerun.

    I did my homework before entering the world of gluten free baking with psyllium. I went right to one of my heroes – Gluten Free Girl, and watched her video about psyllium. And I also read about psyllium on Whole Life Nutrition Kitchen’s blog. And lastly, I’d had my eyes on this recipe for a Gluten Free Artisan Boule (though it doesn’t use psyllium AND isn’t vegan, as it uses eggs) and really wanted to try my hand at it. So after some study and mathematical maneuvering, I give you my recipe for Gluten Free, Vegan Artisan Bread, a blend of all of my studies. Next up, I will definitely be trying the Whole Life Nutrition Kitchen’s recipe as well as the Gluten Free Artisan Boule from Artisan Bread in Five.

    Gluten Free, Vegan Artisan Bread

    Ingredients

    1/2 c. brown rice flour

    1/4 c. + 2 tbsp. sorghum flour

    1/2 c. tapioca starch

    1/4. c. buckwheat flour

    1/2 tsp. sea salt

    1/2 tbsp active dry yeast

    1/2 c. + 2 tbsp. warm water

    1 tbsp. + 2/3 tsp. ground chia seeds

    1 tbsp. + 2/3 tsp. psyllium powder

    1 1/4 tsp. olive oil

    1 tbsp honey

    sesame seeds, optional

    Instructions

    1. Combine brown rice flour, sorghum flour, tapioca starch, buckwheat flour and salt in mixing bowl. Set aside.
    2. Heat water to 110 degrees and add yeast and honey. Cover with piece of saran wrap and allow to sit on counter until surface gets foamy. This will indicate that yeast is alive and well.
    3. Once yeast mixture is foamy, add ground chia and psyllium. Mix well with whisk. Cover again and allow to sit on counter for about 5 - 10 minutes or until mixture is thick and goopy.
    4. Add wet mixture to dry ingredients and blend well with large spoon. It will not appear as if it is coming together, but it will eventually become one ball. If necessary, wet your hands lightly and continue kneading the mixture until it forms a ball.
    5. Cover with a piece of plastic wrap and place in a warm place to rise for one hour. About 30 minutes before it finishes rising, preheat oven to 500 degrees. Place a 5 quart cast iron pan in oven as it is preheating. Make sure lid DOES NOT have a plastic holder on it.
    6. When rising is complete, place dough on a piece of parchment paper. Sprinkle with sesame seeds (this step is optional). Use a large serrated knife to cut grooves in surface of dough. Place parchment paper (with dough on it) in preheated cast iron pot.
    7. Bake for 20 minutes, then reduce heat to 450 degrees, first removing lid. Bake for additional 15 minutes.
    8. Remove from oven. Remove bread from cast iron pan and place on cooling rack.
    9. Wait until bread is completely room temperature to cut it, as it will still be a little gooey on the inside until it is completely cooled down.
    http://www.glutenfreediva.com/2013/05/gluten-free-vegan-artisan-bread/

    Gluten_Free_Vegan_Artisan_Bread2

    Can’t wait to try some of these:
    Luce’s Gluten Free Bread
    Kitchen Travels Gluten free Artisan Bread
    Gluten Free Girl’s Artisan Bread
    Jenn Cuisine’s Artisan Bread

    { 9 comments… read them below or add one }

    Carla @ Gluten Free Recipe Box May 23, 2013 at 5:31 am

    Hi there! I just read your interview on The Daily Dietribe and wanted to stop by to say hello. I just made a gluten free boule today, but it turned out a bit heavy. Back to the drawing board tomorrow. Your’s looks beautiful, and more importantly, it’s healthy. I have some psyllium husk powder that I’ve been wanting to try. This is the perfect opportunity. Thanks!

    Reply

    Ellen August 30, 2013 at 9:19 am

    Good luck Carla. Let me know your results. Gluten Free baking can be so temperamental!!!

    Reply

    Paul December 8, 2013 at 11:53 pm

    Hi
    Love your site. A friend has asked me to help them make a GF vegan corn/maize bread but because of allergy problems I can’t use nuts, gums or rice. I’m running out of ideas but I think I’m nearly ready to open a hockey putt factory
    Regards

    Paul

    Reply

    Jon January 27, 2014 at 10:56 am

    Some people consider honey to not be vegan. Would it be ok to sub brown rice syrup or agave nectar?

    Reply

    Ellen January 31, 2014 at 1:39 pm

    I’ve been pretty lucky subbing b.r. syrup or agave for honey. You’ll have to give it a try. Please let me know!

    Reply

    tanya February 18, 2014 at 1:50 pm

    I do not have sorghum flour or tapioca starch on hand. Are they necessary or what can be substituted? I do have spelt flour, corn flour, corn meal, flax seed meal on hand and or course organic corn starch.

    Reply

    Ellen February 19, 2014 at 7:45 pm

    As I mentioned in a comment to your other comment, it’s best to use the ingredients as listed in the recipe. Especially because I’m not familiar with using wheat or spelt. Good luck!

    Reply

    tanya February 19, 2014 at 5:32 am

    Boy did mine turn into a dud! It never rose. I let it sit for 2 hours. Since the house was chilly I turned on the oven and left the dough sitting on the counter next to it for some warmth. The yeast was fresh and activated nicely. Sorghum flour was substituted with either wheat or spelt; tapioca was substituted with potato starch. No psyllium was used. And dill seeds were added. All proportions in the recipe were followed. Cannot figure out why it did not work.

    I would like some feedback before I try this again.

    Reply

    Ellen February 19, 2014 at 7:44 pm

    Tanya – first rule of thumb is to ALWAYS try the recipe as written when making something for the first time. In your case, I can’t really speak to the substitutions you made, since I never cook or bake with wheat or spelt. Please try again as written and then let me know how it comes out. I look forward to your next effort!

    Reply

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