Gluten Free and Vegan Brown Bread

Name: Gluten Free and Vegan Brown Bread
Cook time: PT55-60 M
Yield: 1 loaf
Ingredients: 30g FREEE Chickpea Flour 60ml tepid water 1 tbsp sugar 1 tbsp salt 6 tbsp oil 1 tsp vinegar 460ml vegan milk 500g FREEE Brown Bread Flour 2 tsp Doves Farm Quick Yeast oil, for tin

3.8

4 Ratings

55-60 minutes 1 loaf Nuts,Peanuts,Gluten,Wheat,Milk Vegetarian,Vegan

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About this recipe:

*REVISED RECIPE*

This hand-made, oven-baked, brown bread loaf is made using the batter method, so no kneading is required. It is important to measure the ingredients carefully and not to omit anything.

For the recipe on our older packaging, visit our Gluten Free Oven Baked Brown Bread recipe

Equipment:

1kg/2lb bread tin and 2 x mixing bowls

Ingredients:

30g FREEE Chickpea Flour
60ml tepid water
1 tbsp sugar
1 tbsp salt
6 tbsp oil
1 tsp vinegar
460ml vegan milk
500g FREEE Brown Bread Flour
2 tsp Doves Farm Quick Yeast
oil, for tin

Method:

220˚C, Fan 200˚C, 425˚F, Gas 7

Rub a little oil around the inside of a 1kg/2lb bread tin.
Put the chickpea flour + water, sugar, salt, three spoons of the oil, vinegar, and vegan milk into a bowl and whisk together.
Add the flour and yeast, whisking to make a thick, smooth batter.
Drizzle the remaining three spoons of oil over the batter and using a spatula, turn the mixture a couple of times in the bowl to encourage the formation of an oily, doughy mass.
Tip the doughy mass into the prepared tin and smooth the top.
Invert a large mixing bowl over the top of the tin and leave until the dough has risen to 7mm/¼” below the top of the tin, about 60-90 minutes
Pre-heat the oven.
Bake for 55-60 minutes.
Turn out the cooked loaf to cool on a wire rack.
Allow the bread to cool completely before slicing.