Delicious Gluten-free, soy-free, vegan herb bread

Delicious Gluten-free, Soy-free, Vegan Herb Bread

This chewy satisfying bread is gluten-free, egg-free, dairy-free and soy-free.  I recommend using a stand mixer with the balloon whisk attachment to increase volume.  I have included both volume measurements as well as weight measurement.  Baking with a kitchen scale is much faster, less messy and more consistent.  You can use one light-weight plastic bowl to weigh each flour separately and then dump that flour right into the mixing bowl. This eliminates measuring cups and swiping the knife, as well as concerns about packing the flours too densely.

Prepare the 9 x 5 loaf pan by oiling it well with canola oil on a paper towel. 

Combine in the mixer bowl:

1 ½ cups or 165 grams sorghum flour

½ cup or 52 grams of tapioca starch

½ cup or 87 grams of potato starch

½ cup or 55 grams millet flour

1 teaspoon sugar

2 teaspoons xanthan gum

1 ¼ teaspoon salt

1 packet rapid rise dry yeast or 2 ¼ teaspoons

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon garlic powder

Combine is another bowl:

1 ¼ cup warm water at 110 to 115 degrees. Should feel hot but not burning hot.

3 tablespoons olive oil

2 tablespoons honey or agave nectar

½ teaspoon rice vinegar

1 tablespoon Ener-G Egg Replacer mixed well with a fork into 4 tablespoons of warm water

Pour liquid ingredients into bowl with dry ingredients.  Mix at high speed for 3 minutes.

Pour dough into prepared pan. You may sprinkle top with sesame seed if desired. Cover loosely with wax paper and let rest for 1 hour.  Preheat the oven while the bread is resting.

Bake in 350 degree oven for 70 minutes.  Allow to cool in pan on wire rack.  Run a plastic spatula around the bread to loosen from the sides of the pan.  Turn out onto cooling rack and allow to cool completely. 

Slice with bread knife.  This bread is best fresh or frozen.  I separate the slices with small pieces of wax paper and put 4 slices into each sandwich baggie.  Then these baggies go into a freezer bag for storage in the freezer.  I label the baggies and the freezer bag with “AF” for allergen –free.

Enjoy!

Weigh each flour separately in plastic bowl. I weighed the  tapioca flour first and then dumped it into the mixer bowl.

Then I weighed the millet flour and dumped it into the mixer bowl. Continue with all of the flours.

Whisk the dry ingredients before adding liquids

The dough is wet and sticky.

If you are not allergic to sesame seeds they add a nice touch to the top of the loaf.

The ingredients

Loaf cooling in pan on cooling rack

The finished product

Yes, it looks like bread , it tastes like bread and it feels like bread in your mouth.