

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 the gluten free vegan sandwich bread to try.



I have been adding fruit puree to regular yeast breads since ages now. 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 crust which 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.