What’s better than sliced bread… ?

plant based potluck partyWhat’s better than sliced bread… ?

Well? What do YOU think???

Homemade crusty bread that’s what! and no, not just any homemade bread! Vegan, gluten free, yeast free, sugar free bread! 🙂 I’ve been messing around with gluten free flours for a while and the breads are all too dry, too hard, too crumbly, cake like or tasteless… some of them could even be mistaken for cardboard – in fact I think cardboard would have tasted better! 😛 Anyway, most people know that bread needs yeast and yeast needs sugar, so apart from taking these out of the equation I had a whole range of flours to test! When I want a quick bread, I just use these breads made with oats, but for proper sliceable bread, this is now my go-to recipe!

This recipe’s secret ingredient is aquafaba, which if you’re not aware of is simply the liquid from a tin of legumes (most often used is chickpeas). Instead of draining the liquid into the sink, save it in a container in the fridge and use it as you would egg white! Yes, this fantastic liquid fluffs up when whisked into white fluffiness (great for vegan meringues) – have a look at one of my previous aquafaba posts. Using aquafaba in this bread recipe gives it a fantastic soft crumb which holds together perfectly for slicing. This bread is so good you can even make delicious cheese toasties (I used my own vegan soya cheese).

Homemade Aquafaba Bread (vegan & Free-From)

  • Servings: 1 loaf
  • Difficulty: hard
  • Print

Gather

  • 2 tablespoons linseeds (flaxseeds) blitzed to a coarse powder
  • 6 tablespoons water
  • 300ml aquafaba (liquid from 2 x 400g tins)
  • 70g brown rice flour
  • 70g oat flour (GF if required)
  • 70g potato flour
  • 30g coconut OR cassava flour
  • 1 tablespoon baking powder
  • optional seeds for scattering over the top (linseeds, sunflower, pumpkin)

Prepare

  1. Put the blitzed linseeds in a glass and add the water. Stir and leave to thicken and gel.
  2. Using a whisk attachment on a food processor, whisk the aquafaba until you have firm peaks which hold their shape.
  3. Mix all of the flours together with the baking powder then add the linseed mixture.
  4. Add the aquafaba and gently combine the ingredients using a hand whisk until you have a consistent batter.
  5. Pour the batter into a greased tin (I brushed on melted coconut oil) – be warned you can use a loaf liner but I would advise against it as it doesn’t come off easily!!!
  6. Scatter seeds over the top (if using) and bake at Gas Mark 4 (350f / 180c) for one hour. The loaf will be cracking on top, browning and pulling away from the sides of the tin (another reason not to use a loaf liner)!
  7. Leave to cool completely on a wire rack before slicing.
  8. Enjoy! 🙂

Serve & Store

  • Anyway you would usually eat bread or toast! 🙂
  • Spread with jam – try this delicious quick and easy sugar free chia jam
  • Top with nut butter – almond, peanut (for you Ellie)! or hazelnut.
  • Make a delicious cheese toastie or cheese on toast.
  • Store wrapped or covered in a cool place for up to five days.
  • Can be frozen – slice into chunks (slices would work too) and seal in a bag. Keeps for three months. Defrost thoroughly before use (dry slices can be popped straight into toaster).

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I’m sharing this lovely loaf with the lovely Deborah at the plant based potluck party 🙂  

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Previously
Back to Basics: Fruit Crumble

10 Comments

  • Elaine @ foodbod 13th April 2016 at 19:28

    Looks interesting…I must say though, I make a lot of bread, and I never ever add sugar to any of them, so I would question that yeast needs sugar…?

    Reply
    • Life Diet Health 13th April 2016 at 22:59

      Hello Elaine 🙂 I was thinking of you and all your breads when I wrote this and I thought you’d question the sugar! 🙂 I’m not a scientist but as far as I am aware, commercially produced yeasts either fresh or dried need to be fed. It is commonplace for this feed to be warm water mixed with (a pinch of) sugar which then activates the yeast ready for baking. Alternatively the yeast is mixed with milk which of course contains the naturally occurring sugar lactose. The yeast then becomes active (more sugar = more active) and due to the sugar the activating process is speeded up. Most traditional recipes containing yeast have yeast activation using a sugar as the first stage of preparation. On the other hand, home-grown yeasts (such as I believe you use for your soda bread) are regularly fed with flour and therefore would not need an additional sugar feed. It is of course perfectly feasible to use yeast without sugar you just need to wait slightly longer for the yeast to work (patience)! Hopefully that explains my statement?

      Reply
  • Deborah Smikle-Davis (@debsmikdav1) 21st April 2016 at 20:36

    Homemade Aquafaba Bread is such a delicious treat. I am so glad you shared your healthy vegan recipe with us at the Plant-Based Potluck Party. I’m pinning and sharing.

    Reply
    • Life Diet Health 21st April 2016 at 22:42

      Thanks Deborah! 🙂 Don’t you just love how you can use aquafaba in so many different ways! 🙂 I think (vegan) marshmallows has to be my favourite though! 🙂

      Reply
  • Sophie33 10th May 2016 at 09:19

    I made your amazing Gf bread & loved making it in my kitchen! it came out of the oven & it smelled amazing. Later on, it was one of the best Gf breads that I recently made & devoured! xxxx

    Reply
    • Life Diet Health 10th May 2016 at 17:38

      Ooo Sophie thank you! It’s very good isn’t it. I keep some in the freezer so I always have some on hand! I love it for toasted sandwiches! 🙂

      Reply
      • Sophie33 10th May 2016 at 17:52

        Me too, smeared with some butter é local honey! MMMM!

        Reply

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