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!
- Gluten free yeast free loaf
- Sliced homemade bread (yeast, dairy, sugar & gluten free)
- Sliceable soft free from loaf
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).
- Vegan cheese toastie
- Gluten free bread for cheese on toast
- You CAN have a gluten free vegan toastie!
Gather Prepare Serve & StoreHomemade Aquafaba Bread (vegan & Free-From)
I’m sharing this lovely loaf with the lovely Deborah at the plant based potluck party 🙂
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…?
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?
Okay 🙂
🙂 x
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.
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! 🙂
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
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! 🙂
Me too, smeared with some butter é local honey! MMMM!
😀 getting hungry now! 🙂 x