If it is one thing I am sorely lacking on this blog…it would be yeasted breads. Gluten free AND vegan breads are a very tricky endeavor, and most recipes and experiments that I try are not worth sharing. There are lots of reasons gluten free egg free breads are problematic.
- eggs provide much needed lift to dense-leaning gluten free breads. Without eggs to lift away, bricks are a very common side-effect!
- because we can’t use wheat (and the structure gluten provides!), breads are not as willing to lift up …yeast or no yeast. And this lack of structure can also result in crumbly breads.
I have made more gluten free vegan breads than I can shake a stick at. Without a doubt, using eggs makes gluten free breads SO much easier! Problem is…my son can’t have them still, and he LOVES bread! So I also need to make sure the breads are as wholesome as possible, and as simple to digest on his belly as possible. I ran across this recipe months and months ago and have been playing with this recipe ever since!
Enter soaking grains. In layman’s terms, soaking the grains in an acidic medium allows for those protective coatings to be broken down so that our bodies can digest them easier, and get all the nutrients more readily too! You can read more information here.
I have experimented with multiple grain combinations and ratios and have definitely been most happy with the one I share with you now. I almost always find whole millet in the bulk food section, and buy my teff online.
While I prefer the mini loaf and English muffin route, I have done this as a loaf as well. It is important to use a sturdy bread pan, here is my favorite loaf pan. But English muffin rings are so darn cheap, and there is no sunken cavity afterwards…the small amount of dough is easy enough to lift!! I suggest at least 8,rings and at $5/4, they will not break the bank. Better yet, you have convenient single servings ready to go.
A perfect, moist gluten free vegan bread that holds for days and does not crumble. A lovely sourdough tang..I simply cannot get enough of this bread! Yum!
METHOD NOTE: I tried doing this in my food processor for those who do not have high powered blenders, but the teff grains were just too tiny for my faithful Cuisinart to pulverize. However, I ALSO tried this with soaking the flours and it worked well. Reduce the liquid to 1 2/3 cups water and use the same measurements as the grains for the flours.
- 2 cups water
- 2 tablespoons raw apple cider vinegar
- 1 cup +2 tablespoons whole grain teff
- ½ cup + 1 tablespoon whole grain millet
- ½ cup + 1 tablespoons brown rice (I have used basmati & short grain)
- ¼ cup light olive oil or other melted fat
- ¼ cup tapioca flour (or other starch)
- 3 tablespoons honey
- 3 tablespoons chia meal or ¼ cup flax meal
- ¾ teaspoon sea salt
- ½ teaspoon guar gum or xanthum
- ¼ cup warm water
- 2¼ teaspoons yeast (or 1 packet)
- Either before going to bed, or first thing in the morning, place the water and vinegar into a high powered blender jar (i.e BlendTec or Vita-Mix). If using the flours, start them soaking in a bowl.
- Stir in the teff, millet, and brown rice, set aside for at least 8 hours. The longer you let it sit, the more fermented it will taste, fyi.
- Pour in the oil, and whir, on high speed for one full cycle (about a minute) until all the grains are pulverized and the mixture looks like a batter. Teff is super tiny, so there will be some specs of it left.
- Meanwhile, proof your yeast by whisking your yeast into the warm water. Set aside for a few minutes to get a slightly poofy, creamy froth. If it doesn’t do this, your yeast is old or the water was too hot and you likely killed it….start over.
- Add the remaining ingredients to the blender jar and whir briefly until mixed.
- Add in the proofed yeast, whir to blend (not too long..you do not want the batter to heat up too warm and kill the yeast).
- Decide whether you would like to use a loaf pan or English muffin rings (my preference) and grease them up. I can make about 11-12 English muffins with this batter.
- Pour the thick, sticky batter into the rings (you should need the help of a spatula to move it), about ⅔ of the way up. If doing a loaf pan, use a sturdy pan, I linked to the one I use above.
- Let the dough rise in a warm place. I like to use my oven that has been briefly heated and then turned off. My English muffins rarely take longer than 15 minutes to rise to just under the rims of the rings, and my loaf takes at least 30-45 minutes. We are not going for double in size here, about half that!
- Without removing the pan, turn the oven on the 375 degrees.
- Bake for 20 minutes until golden brown and the internal temperature is at least 205-210 degrees. If using a loaf, this takes me about 50-55 minutes to reach that temperature.
- Remove from the oven and let it fully cool for the best texture.
- Store in an airtight place, in the freezer if you like!
This recipe was shared at Whole Foods Friday, GF Fridays, Wellness Weekend, Healthy Vegan Fridays, Lunchbox Love, Simple Meals Friday, Mostly Homemade Mondays, Natural Living Mondays, Make Your Own Monday, Tasteful Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Hearth & SOul, Traditional Tuesdays, Tuesday Greens, Eco Kids Tuesday, Well Fed Wednesday, Seasonal Celebration, GF Wednesday, Wheat Free Wednesday, Whole Foods Wednesday, Real Food Wednesday, Frugal Days Sustainable Ways, Healthy 2Day Wednesday, Wildcrafting Wednesday, Pennywise Platter, Full Plate Thursday, Simple Lives Thursday, Thank Your Body Thursday, Tasty Traditions,Lunchbox Love, From the Farm Hop.,