No Need to Knead Gluten-free Vegan Bread

I’m going to start this post by thanking 2 bloggers who have inspired me to take a stab at vegan baking. Somer of Vedged Out and recently featured on Forks over Knives and an Unrefined Vegan who has organized Virtual Vegan Potlucks have tickled my eyes, nose, mind and mouth in the best kind of way. They are two bloggers who seem to bake effortlessly. Vegan baking is certainly a nuanced thing but if any of you are experienced with baking gluten-free know that these recipes require lots and lots of eggs. So what’s a girl to do when she wants bread without gluten or eggs?

For baking bread today I’m using ground flax seeds. Flax is full of omega fatty acids and other important nutrients but practically speaking they’re also loaded with long chain polysaccharides that make it a great binding agent. With chicken eggs, protein forms the binding agent along with lots of cholesterol and recent studies bolster the claim that eggs are worse for your body than smoking. I don’t want that in my body so flax it is! Combine your ground flax seeds with water half an hour before baking (mix well) and you’ll notice the gelatinous texture that will help hold your bread together forming in your container. To start, we assembled the following ingredients

1 3/4 cups gluten-free all purpose flour (I’m using Bob’s Red Mill)
1/8 cup oats
1/8 cup quinoa flakes
1/2 tsp salt
1/2 tbsp agar agar or suitable vegan gelling agent
1/4 cup lightly packed coconut sugar
5 tbsp flax meal in 1/2 cup of water (mix well and allow to sit for 20-30 minutes)
1/8 cup vegetable oil
1-1/2 cups plus 2 tablespoons almond milk or other vegan alternative
1 tbsp active dry yeast (no need to put it in water first, seriously)

First, Brent combined all the dry ingredients in a large bowl including the yeast.
In another bowl, I combined the vegan milk, oil and flax “eggs”. It looked kind of gross.

I added the liquid ingredients to the dry ingredients. Beat the batter until smooth. This can be done with a stand or hand mixer, but I like to use my Brent for this; his muscles are amazing. The batter should be thick but not doughy.

I sprayed a non-stick pan with olive oil. Then I poured the batter into the bread pan and sprinkled the top of the batter with sunflower seeds and buckwheat groats. You can also sprinkle with sesame or poppy seeds.

We set it aside to rise for about 50 minutes or until the batter was peeking above the rim of the pan.

We baked it in a 375°F pre-heated oven for 50 minutes; until a toothpick comes out clean. We let it cool for 15 minutes. Then we removed from the pan and cool thoroughly on a rack. A glass pan might be better for next time.

As a first effort to bake gluten-free and vegan in about a year and a half, I’m pleased. The texture of the bread was good, lightly crispy outside and fluffy inside. I have had problems in the past with vegan gluten-free breads being far too dense for my taste.

The taste was lightly sweet and nutty but nothing special. Next time I plan to add some nutritional yeast or carob and maca powder and Braag’s aminos to bring out more of the flavors in all those grains and seeds. Quinoa, flax, sunflower seeds, buckwheat groats, rice, sorghum, oats and almonds make for awesome bread.

This is Christie and Brent, signing off!

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10 thoughts on “No Need to Knead Gluten-free Vegan Bread

  1. 🙂 I haven’t really attempted gluten-free baking…well, the two times I tried were both disasters. Your bread looks dang good – it baked up beautifully! And thanks!

  2. Somer says:

    This is SO FIERCE! I love it!!! That bread looks fantabulous and nearly as awesome as Brent does while he’s making it! Way to get back into baking!

    • Kinenchen says:

      That’s a huge compliment coming from you. 🙂

      • Somer says:

        Hey, I’m obsessed with bread, seriously bake 5-6 loaves a week, that’s the only reason I’m good at it, my first attempts were abysmal failures, practice makes perfect!

  3. Ilea says:

    Thanks for the lovely recipe! I just attempted to make my own (my first vegan, gluten free bread, aside from pumpkin bread) and it didn’t turn out so well. The inside never fully cooked but the outside was nice a brown. I followed the recipe to a ‘T’ (or so I thought). Any hints, tips or tricks you have to help my next try along would be splendid!

    • Kinenchen says:

      You know… I’m beginning to think that first success was a pure accident. I haven’t been able to replicate it myself or improve it: adding more flax meal, less fairy dust and what-not. :/ I should probably do a follow up post.

  4. Jenjen says:

    Hi , thanks for sharing the recipe and being so brutally honest with it too . Gluten free baking is just horrific , especially as a newbie GF cook . I have always enjoyed cooking , until now , having failure after failure with GF bread in particular .
    So I gave your recipe a go , and I seem to have a floating crust problem , but apart from that my partner and I loved it . But then I also couldn’t replicated it again
    I have tweaked it and now bake it in my breadmaker .I have omitted the 1/2 tbsp agar agar or suitable vegan gelling agent completely and also cut down the 1/4 cup of coconut sugar to 1/8 cup and I don’t use the extra 2 tbsp of milk either.
    And I even used my own blend of gf all purpose flour with it ( 1/2 cup fine white rice flour , 1/4 cup maize flour and 1/4 cup tapioca flour ) and it comes out pretty good if I say so myself .
    When I mix a new batch of all purpose flour up for easy ready mixed everyday use , I prepack all the measured out dry ingredients for 1 loaf ( apart from ground flax seed and yeast )into zip lock bags and half ground and measured out the flax seed into small bags and placed in the freezer ready to add with the other wet ingredients .
    So I am now one happy camper , thankyou .
    Now , a raisin / fruit loaf would be awesome 😉 hhhhhmmmmmmm

  5. Jenjen says:

    ooooopppppppssssssssss didn’t mean “half” ground sorry , I meant I “have” pre ground 😉

  6. Jenjen says:

    I attempted a raisin fruit loaf , and I can report yet another success 😀 I added about 1/3 cup of raisins and about 3 tsp cinnamon , 2 tsp nutmeg and 1ground clove . We found that it was sweet enough for us with the 1/8 cup of palm sugar , but if I was making it for others I would probably use the 1/4 cup .Thankyou soooooo much .

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