It is -40 degrees Fahrenheit here in the windy city; the schools are closed as are many other government agencies (wow, what a shocker!) so what a better day than to bake bread and not just any bread but Gluten-Free (gf) Bread. In the past without much success I have mixed gf flours together and after the first slice the bread becomes hard and stale.
After many trials with different flours and all kinds of measurements and botched baking, I gave up and bowed down to Costco’s Gluten-Free flour and its economical and perfect. After all, those that are not gf challenged buy a bag of wheat/white flour and use it without all the rigamorous mixing. Touché to premixed, ready to go, out of the bag gf flour and to perfect moist, soft and warm bread that I have missed so much and hold dear to my heart.
Vegan Gluten-Free Cheesy Bread
1 cup very warm water
1/2 tsp. salt
2 tsps. vanilla extract (just makes everything taste better)
2 tbsps. organic brown sugar (or use regular)
1 tbsp. sunflower oil (or whatever you have around)
1 tbsp. Yeast
1 cup gf flour
¼ cup Nutritional Yeast (for the cheesy flavor)
¼ cup Chia Seeds
In a bowl combine the first six ingredients and set aside for 20 minutes. The yeast will begin to grow and develop.
Add the remaining ingredients and beat with a spoon (I use a wooden spoon) until the dough is well mixed. This dough will not be the consistency of wheat dough. GF flour absorbs more liquids than wheat flour; therefore you want to make sure your dough is slightly wetter.
In a bread pan, coat with cooking spray, then add the batter. Place the dough in a warm place for 30 minutes.
Bake for 20-30 minutes at 375F.
Rule of thumb for any bread you bake, do not slice it until the bread has cooled. Doing so will remove the moisture (steam that is emitting from the bread) and your bread will become stale sooner. Restrain your knife and vegan butter and you will thank me later. Enjoy!
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