Published: · Modified: by Richa 39 Comments
I have been editing the pictures since the past 4 days and was still not sure about posting. But hey its great gluten-free yeast bread. There is no gum in the bread and no gluten, no dairy or eggs. This is thegluten free vegan sandwich bread to try.
I have been adding fruit puree to regular yeast breads since agesnow. I dont remember exactly why I started doing it. Fruit puree is a great way to get a really soft and moist loaf without the need for any fat like oil or butter or non dairy milk. I add whatever fruit is in season to my regular(with gluten) sandwich loafs, be it strawberry, blueberry, apples, pears, carrots, beet etc. One of the problems with baking a Gluten-free yeast loaf is that it can get really dry. The best way to avoid that is to steam it. If not, then add some fruit puree! The fruit keeps the bread soft and moist even when baked the normal way. The pictured bread is baked and will not dry up your mouth however you eat it.
When I get time, I will probably be playing with adding more psyllum husk, increasing the baking temperature and so on, so I can get a nice dome. Its a bit tough without any gum and my need for it to be airy at the same time:).
Not sure about trying a big Sandwich bread? try this soft Focaccia style Pizza crustwhich has been tried and tested successfully, or this mini White Oat sandwich loaf. All free of gluten and gum. If you see the pictures of the mini loaf, it is even more airy, even more soft, and also behaves stretchy and squishy like a with-gluten bread. All because of steaming it. If you possibly can, then steam this loaf for 20 minutes and then continue with baking the rest of the time.
The bread is best on the same day. To store, keep the loaf refrigerated for upto 2 days. Slice and refresh by toasting or grilling.
Or slice the bread once cooled after baking, and freeze the slices in a zip lock. Take the slices out, thaw for a few minutes, then refresh by toasting or grilling. The immediately frozen bread, performs almost like freshly baked bread. It gets all soft and moist when toasted. Slather some earth balance or nut butter.
The one intriguing bread I have to try and tweak for more airyness is Ali and Toms Xanthan free bread.It looks dense, but I am sure it is soft with all that husk and starch.
What can you do with this bread.
Make a Grilled Cheese sandwich with it. Yes, that really mild strawberry works really well with Daiya Pepperjack.
Or make a cream berry toast. Warmed up bread topped with Cashew cream spiked with cinnamon and maple, topped with berries of choice. (Pictured bread is Strawberry multigrain wheat bread, but you get the idea).
a day later.(refrigerated).
One of the blog readers Cathy told me using my Oats, brown rice, tapicoa and potato starch ratio(that I use in most gf yeast breads) to make biscuits, scones, and the lot. I dont know why I didnt think of creating an all purpose gluten-free blend. Taps self on the head. That is the next thing to do on my list! A blend you can use to make yeast breads or quick breads or biscuits.
Have a great weekend all. I will see you on 25th with the Great Vegan Bean Book Review and recipes.
Steps:
Mix all dry ingredients in a large bowl. Proof the yeast in warm water with sugar.
Add yeast mixture and strawberry puree to the dry ingredients.
Mix into a stiff batter.
Drop batter onto parchment lined or greased bread pan. Spray water on top and lightly pat down to form a loaf.
Sprinkle with sesame seeds or oats or flour. Cover with a light towel and let rise in a warm place until it rises almost 1.5 times.
bake in pre-heated oven at 385 degrees F.
Remove from oven and form the pan.
Cool completely before slicing.
It doesnt look as soft, but it is. Believe you me.
Gluten-free Strawberry Sandwich Bread Loaf
Allergen Information: Free of Dairy, egg, corn, soy, nut, xanthan gum, gluten
Makes 1 8.5 by 4.5 bread pan.
Ingredients:
1/2 cup water
2 teaspoons active yeast
1 Tablespoon raw sugar or 2 Tablespoons maple
1 Tablespoon flaxmeal
2 teaspoons ground psyllum husk
Dry:
1 cup ground Oats (use gluten-free)
1/4 cup Teff flour (or other flour like sorghum, millet)
1/2 cup brown rice flour
1/2 cup Tapioca starch
1/3 cup potato starch
1/2 teaspoon baking powder
3/4 teaspoon salt
Strawberry puree:
4 Strawberries
1/4 cup water
1/4 teaspoon vinegar
2 Tablespoons Oil
Method:
In a bowl, proof the yeast by mixing warm 1/2 cup water, sugar and yeast. 5 minutes.
Once the yeast is frothy, add flax meal and psyllum husks. Mix and let activate for not more than 2 minutes. the mixture will get a bit gel-ly.
Prepare the strawberry puree by pureeing strawberries, water, vinegar and oil into a smooth puree. Yields a bit more than 3/4 cup.
In a large bowl, add and whisk all the dry ingredients until evenly distributed.
Add the yeast mixture and 3/4 cup strawberry puree and mix to make a stiff sticky batter type dough.
If the dough is dry or too stiff add a tablespoon more strawberry puree or water at a time to make stiff sticky dough. Keep the dough on the dryer stiff side(with no dry flour visible) if not sure.
Drop the batter/dough onto parchment lined or greased bread pan.
Spray water on top and lightly pat down to shape the top to form a loaf.
Top with sesame seeds or oats. Cover with a towel and let rise in a warm place for 30-40 minutes. the rise time will depend on the ambient temperature.
As soon as the dough rises to 1.5 times it original size, start up the oven to pre-heat.
Bake in pre-heated 385 degrees F for 40 minutes.
Remove from pan and cool completely before slicing.
Steam the bread if you can like this White Oat Mini Loaf, for the softest and fluffiest gf breads. Steam for 20 minutes then bake for another 15-20.
The fruit puree ensures that the bread will be soft whichever way it is cooked.
Slice and freeze if not planning to use it the same day.
Notes:
You want the dough to rise slowly in a warm or not cold place. If it rises really quickly then the bread will fall in the middle after baking.
Keep the batter on the stiff side for a sandwich loaf. If making a flat bread or pizza crust with this dough, then you can keep the batter moist.
This bread is being shared at Ricki’s wellness weekend.
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Reader Interactions
Comments
Lynn
Oh I can’t wait to try this! But I’m not able to eat oats. What would you recommend as a substitute?
Reply
Richa
I don’t know what else will work as a substitute in this particular recipe, maybe some medium gf flour + xanthan. I also have a lentil sandwich bread which is xanthan free https://www.veganricha.com/2015/02/lentil-bread-gluten-free-vegan-sandwich-bread-recipe.html
Reply
Maria
Hi Richa,
I came across your site in search for a gluten free and vegan bread recipe. I am so delighted. I’m planning to make a few of your recipes starting tomorrow! I have 3 questions about this bread in particular. Would it be possible to use applesauce in place of the strawberry puree? Which type of vinegar do you use? Lastly, you originally wrote down teff flour on the recipe and mentioned that sorghum flour can work as well. Would you recommend this? Or do you believe teff flour is best for this. I want to thank you for your very inspiring work that you so kindly share with all of us.
Thanks!
MariaReply
Richa
Hi Maria,
Yes, you can use applesauce. sorghum would work well too. I don’t like sorghum flavor, so I use other similar flours. I usually use apple cider vinegar. white vinegar would work well too. Hope the bread comes out beautifully.Reply
tony
what can replace the potato starch, I am quiet sensitive to potatos
See Also19 Gluten Free Recipes For Summer GrillingVegan Potato Curry RecipeCurry Roasted Cauliflower RecipeQuick Oven Baked Naan Bread Recipe | ChefDeHome.comReply
Richa
arrowroot starch.
Reply
Jaclyn
Hi what can I replace the psyillium husk and sorgum flour? Thanks
Reply
Corrin Radd
Woah–I have no interest in gluten-free, but I made this because of the interesting flour combination and it worked out great and tasted fantastic. The family loved it and couldn’t believe it wasn’t a wheat bread.
Reply
Richa
that is seriously Awesome Corrin! i tried my hand at gluten-free bread baking a while back because i was just intrigued by the limited option in gf and v breads. and i went through my own set of failures before figuring out what worked for me. and this is amazing that you made this bread and turned out fine the first time!!:)
Thank You so much for trying out Corrin!Reply
Gluten-Free Granola
Thanks for sharing your gluten free bread. It looks great in the grilled cheese.
Reply
Anonymous
Is there any way that the rice flour can be replaced?
Reply
Richa
you can use oat flour instead, a Tablespoon or so less than 1/4 cup.
Reply
Kristy
Strawberry bread grilled cheese sammies sound divine! Back when I used to be a fromagier, I’d pair sharp cheeses with strawberries all the time- a vegan sandwich combining the two sounds even better!
Reply
Rachel Matteson
I was wondering what Xanthan is but it is actually a polysaccharide secreted by the bacterium Xanthom*onas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent in salad dressings and a stabilizer in cosmetic products to prevent ingredients from separating.
– KatzGlutenFree.comReply
Mihl
This looks fantastic! I hardly ever make gluten free bread, but I once made one using similar ingredients. (I mean yeast and psyllium). I think that psyllium works so great in gluten free recipes. It does all the stuff an egg would probably do and better.
Reply
Purabi Naha | Cosmopolitan Currymania
Really a great idea of adding fruit puree to retain moisture, Richa! I loved this recipe…very promising and fortified with the goodness of strawberries!
Reply
Mary @ Fit and Fed
I love your idea of adding fruit to the bread, improving the moisture and adding sweetness and nutrition. I’ll look forward to your all-purpose gluten-free flour blend!
Reply
Gabby @ the veggie nook
What was wrong with the pictures?? They look amazing! This bread is so tempting and such a wonderful flavour for summer! I’m just imagining this layered with coconut cream, fresh strawberries and drizzled with maple syrup 🙂
Reply
Richa
nothing was wrong wiht the pictures. i wanted the bread to get a somewhat dome:) sometimes i get too finicky about perfection. but the bread is so soft and moist. its insane!
Reply
Nandita
You may want to try this pan
https://www.kingarthurflour.com/shop/items/bread-loaf-pan-9-x-4-x-4
Reply
Asha Shivakumar
Never have I tried gf bread. THis one looks perfect, the holes in the bread are all there. The addition of the fruit puree is a perfect touch. This is a must try whether you are on a GF diet or not. Thanks for posting.
Reply
Annie
I know this loaf has tremendous flavor! GF yeast baking scares the #@!!* out of me!
Reply
Johnny
I’ve been looking for a recipe like this for awhile, thanks for sharing! I never would have thought to put fruit puree into a loaf of bread. I can’t wait for my family and I to try this.
Reply
Sarit
Love your blog and Looks amazing!
A question – can I use apple pure instead fo the strawberries?
Any other option?thanks
Sarit
Reply
Jamie
Beautiful, absolutely beautiful! Fresh homemade bread is THE best!! Time to go get some strawberries!!
Reply
Sapana Behl
Wow ! Looks super yummy !
Reply
Divya Shivaraman
richa…that is something baked to perfection…loved that grilled toast too
Reply
Caitlin
this bread looks absolutely beautiful, richa! such a perfect texture and crumb. thank you for doing these experiments for me <3 can’t wait for your gf all purpose mix!
Reply
Joanne T Ferguson
G’day! Lovely bread and photos, true!
Love you adding the strawberry puree too!
Cheers! JoanneReply
vegan miam
WHOA that looks amazing, Richa!
Reply
Richa
Thank you rika!
Reply
S T
Are your recipe measurements in U.S. Standard or Metric where 1/2 cup = 125mls in liquid? So that I know if I have to convert the amounts.
Reply
Richa
yes it is. also, check the dough after mixing. if it is too thin batter like, add some flour and if too stiff dough, add more liquid.
Reply
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