Homemade Vegan & Gluten-Free Bread
Bread has always been an important food in every family's life. There is nothing more satisfying than the smell of the freshly baked smell of the bread at the local supermarket or bakery. '
Unfortunately, due to the mass production and excessive usage of processed wheat, more and more people are becoming intolerant to wheat that causes inflammations and it is harder for us to digest.
Thank goodness that these days we have plenty of alternatives in the same bakery or at the local supermarket that offers a great variety of gluten-free choices.
However, I hope you guys will agree with me that there is nothing more satisfying than baking your own bread! The below recipe is easy, gluten-free, vegan, and also easy to adjust in case you guys are allergic to one or another ingredient.
I want to show you that it is possible to bake full of nutrients, rich in flavor and overall delicious bread at home without any flour. Check the video below as well as the recipe. Enjoy!
Video is here: https://youtu.be/T0j9rx7sXVs
1/2 cup of walnuts
1/2 cup of peanuts
1/2 cup of flaxseeds (whole)
1/2 cup of pumpkin seeds
1/2 cup of chia seeds
1/2 cup of any other nuts or seeds you have (I had cashew nuts)
2-3 tbsp of psyllium husks powder
2-3 tbsp grounded flaxseeds
1-2 tbsp of tapioca powder (if you have, if not you can add another tbsp of grounded flaxseeds)
1 1/2 glass of warm water
4-5 tbsp of coconut oil (melted)
A good pinch of Himalayan salt
For this recipe, I simply use a food processor as it is easiest to make it.
Add all the nuts together into the food processor (walnuts, peanuts, cashews & pumpkin seeds). Process it until combined.
Transfer all the mass to the mixing bowl.
Add the flaxseeds and chia seeds. They are important combiners, do not skip them! Also, add psyllium husks & grounded flaxseeds, as well as tapioca & salt.
Mix all the mass together. Then add the water and the oil. Mix until everything is combined.
After that, lay the baking paper on the baking sheet and transfer the mass on to that. Use the spoon and flatten out the mass, make sure every corner is filled with it.
Preheat the oven to 175°C and bake the loaf of bread for 55 minutes. After that, remove the bread together with the baking paper from the baking pan and place it on a baking sheet. Bake for another 25 minutes.
After that let it cool down completely until it is solid. Cut it into pieces and the best to keep it in the fridge. I use glass food containers that keep the bread fresh for almost a week time. Links are below if you want to buy them.
If you have any leftover, you can additionally make some crackers out of it! Take the baking paper and add the leftover mass on it, then take another baking paper and place it on top. Use the roller and even out the mass between two baking sheets. Once it is done, remove the top layer and cut the mass into the cracker forms. Transfer the baking sheet into the oven and bake for around 20 - 30 min at 175 C°. Check regularly not to burn them.
Bake the crackers for around 20 min in the oven at 175 C°. Check regularly not to burn them. You want to have them brown/golden ish :).
Take out the crackers from the over after 20 min, let them cool down and take the picture of it and tag @Practicalwellnesscom on your IG story.
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You can use any seeds or nuts if depending on your allergies or food sensitivities. Most people substitute pumpkin seeds with sunflower seeds and vice versa
This recipe requires two types of flaxseed: grounded and the whole. Make sure you are not skipping on them as they are binding ingredients
Tapioca powder is alternative if you don't have it
If you bread after the first 55 minutes of baking is a little bit leaky, do not worry, it will bake evenly later on or you can keep it for a longer time. Just check regularly and make sure you are not burning it or it is under cocked
Check the useful links under this article of the equipment I am using in this recipe
Check my video above to see how I cooked this bread