GRAIN-FREE Sandwich BREAD (Vegan, Gluten-Free, Gum-Free)

This nutritious vegan and gluten-free bread recipe is a success thanks to a homemade grain-free and high-protein flour blend. It’s soft, pliable, not gummy, easy to slice thin and toast to perfection.

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CHAPTERS
00:00 Introduction
01:19 Dough mixing & proofing
03:45 Baking & cooling

GRAIN-FREE Sandwich BREAD recipe (Gluten Free & Vegan)
INGREDIENTS
450g Grain-Free Flour Blend* (recipe follows)
22g psyllium husk powder ** (see notes)
5g active dry yeast or 4g instant yeast
30g sugar of your choice
8g salt
450g warm water
15g vinegar of your choice or lemon juice
50g oil of your choice

METHOD
Activate dry yeast by mixing with warm water and sugar and leave for 5-10 minutes. Instant yeast can be added to dry ingredients.
Mix grain-free flour blend with all dry ingredients and add yeast mixture. Mix dough by hand or with a mixer and let it rest for 15-20 minutes. Get your 9x4x4 inch loaf pan ready. You can either oil it well or line with parchment paper as shown in the video. Press the dough into the pan and smoothen top with spoon or spatula dipped in water.
Cover and proof in a warm place for 1-1,5 hours depending on the temperature of your ingredients and kitchen.
Start pre-heating your oven to 230 C (450 F) when dough has doubled in size. Bake covered with pan lid or foil for 15 minutes. Take off the cover, reduce the temperature to 200 C (400 F) and bake for additional 45 minutes uncovered. Remove bread from the pan, transfer on a wire rack and cool down completely before cutting. You can place bread upright and flip it on its sides every hour or so.

* Grain-Free Flour Blend Recipe – 450g
150g Light Buckwheat Flour
100g Potato starch
100g Tapioca starch
70g Quinoa flour
30g Chickpea flour

Follow this link for video recipe and recommended substitutions

**How to make psyllium powder and save? Here is the answer

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