BREAD

Vegan | Gluten Free Focaccia

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This is a great focaccia easy and quick to make we use Sarah Bakes G Free recipe all the time.

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Image from SarahBakesGFree

INGREDIENTS 

  • 2 cups gluten free flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon sea salt

  • 1 1/2 cups sparkling water

  • 2 tablespoons olive oil

  • 1 tablespoons pure maple syrup or golden syrup

  • 2 tablespoons olive oil

  • 3 gloves minced garlic or 1 tsp of garlic oil

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/4 teaspoon crushed red pepper flakes {optional}

  • 1/4 teaspoon sea salt



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METHOD

  1. Preheat oven 450 degrees. Line large baking sheet with parchment paper.

  2. In small bowl, mix together 2 tablespoons olive oil, garlic, oregano, basil, red pepper flakes and 1/4 teaspoon salt. Set aside.

  3. Whisk together flour blend, baking powder and salt in large mixing bowl. Add sparkling water, 2 tablespoons olive oil and maple syrup. Mix until just blended.

  4. Pour batter into center of baking sheet. Using rubber spatula, smooth out dough to 12x9-inch rectangle, about 1/2-inch thick.

  5. Spread garlic herb oil over top of dough with pastry brush. Using finger, poke indents into dough, 1-inch apart.

  6. Bake bread 20-22 minutes or until golden brown, rotating pan after 10 minutes of baking.

  7. Allow to cool 10 minutes before serving. Slice warm focaccia bread. Best served served warm, right after baking.

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Adaptions 

Rosemary bread 

  • Add fresh rosemary wash and cut up pieces on top of the mixture before baking

Olive bread 

  • Cut up olives add them in the mixture before the prove and put some extra ontop of the bread

Roasted tomato & pepper

  • Cut up tomatoes and peppers and add them ontop of the mixture before cooking

For more information please go to the Sarah Bakes G Free website.

 

Vegan | Gluten Free Bread Recipe

in ,
 

We love this bread recipe from Cotter Crunch it’s easily adapted and we make this weekly. 

Read the recipe here!

image from CotterCrunch

image from CotterCrunch

INGREDIENTS

  • 2/3 cup warm water 95-105F for proofing

  • 3 tsp sugar

  • 3 tsp dry active yeast

  • 3 cup of gluten free flour

  • 1 TBSP baking powder

  • 3 tsp xanthan gum

  • 1 1/2 tsp fine kosher salt

  • 2 Tbsp olive oil

  • 1 TBSP apple cider vinegar

  • 1/2 c to 2/3 cup warm water (extra as needed) *Note* Adjust water usage depending on flour. You want the consistency to be somewhat sticky but not runny. The more water you, the softer the bread.

INSTRUCTIONS

  1. Proof yeast. Place active dry yeast in 2/3 c warm water (95-105 F) and mix with sugar. Let is sit for 5 minutes. If it bubbles, it’s active. Set aside until ready to use.

  2. In a large mixing bowl or stand mixer bowl, whisk/sift together your dry ingredients. Add the yeast mixture together with dry ingredients, then add the oil and vinegar. Mix well, then add 1/2 c of warm water until you get soft sticky dough, similar to pizza dough. If the dough seems too dry (depending on the kind of flour you’re using), mix in any extra water only as needed (2 tbsp – 1/3 c should be enough ).

  3. Knead the dough for 5 minutes in the stand mixer with a dough hook.

  4. If your dough is sticky, that’s ok! Place the dough straight into a parchment lined bread pan – 8×4 or 9×5 pan. Spread dough in pan with wet hands.

  5. Cover pan with cotton towel and place in a warm place until doubled in size. The dough usually takes 70 minutes to 90 minutes to rise. Longer if your environment is cold or too dry.

  6. After dough has risen, gently score the top with serrated knife, dust with flour, then bake in a preheated oven at 350° for 35 to 55 minutes (internal temperature needs to reach 210-212). Brushing with 1 TBSP melted vegan butter 10 minutes before done (optional).

  7. Let bread cool on counter for 10 minutes to 15 minutes before slicing into it. This bread is freezer friendly!

For more information videos and images please go to Cotter Crunch for the main recipe videos and tips!

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ADAPTIONS


Rosemary bread 

  • Add fresh rosemary wash and cut up pieces on top of the dough before baking

Tiger bread 

INGREDIENTS

Doves recipe

  • 15g Rice flour

  • 1 tsp sugar

  • ½ tsp Quick yeast

  • 2 tbsp warm water

  • ½ tbsp oil

INSTRUCTION

Put all the ingredients into a mixing bowl and stir to combine.

  1. Cover and leave to stand in a warm place for at least an hour.

  2. Follow your favorite bread recipe until it is ready for the final proving.

  3. Brush the tiger topping mixture over your loaf.

  4. Leave the loaf to prove and bake as per your recipe.

Olive bread 

  • Cut up green olives add them in the mixture before the prove and put some extra ontop of the bread



Pumpkin seeds & oats

• Add pumpkin seeds and oats on the top of the bread before cooking

 

Vegan | Gluten Free Naan Bread

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This is a great recipe for a quick and easy naan bread that goes perfect with curry’s, we use FreeFromFairy!

Image from FreeFromFairy

Image from FreeFromFairy

INGREDIENTS

  • 100 g Free From Fairy Gluten Free Flour Blend

  • 1 tsp Baking Powder gluten free

  • 1/4 tsp psyllium husk powder or xanthan gum ( we usually add a bit of both)

  • Approx. 100g dairy-free yoghurt the amount will vary depending upon the yoghurt and how thick it is

  • Optional salt

  • Oil coconut oil, dairy-free butter to fry with

METHOD

  1. Put a frying pan over a medium heat or put the oven on 200 degrees & prepare a tray with grease proof paper if you prefer to bake them

  2. Place the flour, baking powder and psyllium in a bowl and mix well to combine. Add the yoghurt until a slightly sticky dough forms. The amount you require will depend upon the thickness of the yoghurt

  3. Either divide the dough into two or keep it as one

  4. Shape the dough into a tear drop shape (or whatever shape you like!) about 1cm thick. This is best done on a non-stick piece of silicone paper

  5. Place a tsp of oil in the frying pan and make sure it coats the pan

  6. Pick the naan up on the paper, turn the paper upside down and drop the bread into the hot pan (be careful with oil splashing you) or place the mixture in a teardrop shape on the greaseproof paper on the tray

  7. Fry for around 3 minutes on each side until golden bake for around 20 mins until brown

  8. Serve with dairy free butter or coconut oil if you like

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For more information please see the recipe from FreeFromFairy!