How to Make the Best Gluten-free Bread | Easy Gluten-free Sandwich Bread Recipe
Learn how to make the best gluten-free bread! In this video we’re making an easy gluten-free sandwich bread recipe! It's also dairy-free! The recipe is super simple and uses basic ingredients! This bread can be sliced and enjoyed on its own, used in sandwiches and you can also freeze it. This is the fluffiest and tastiest gluten-free bread I have ever tasted and believe me I have tried many! Even my boyfriend who isn’t gluten-free loves this bread and always asks me to bake a new loaf!
Gluten-free breads in the grocery stores are quite expensive and often a bit dry! This bread is every coeliac’s and gluten intolerant’s dream! It’s so delicious and not dry at all and actually quite easy to make????
In this recipe I used all purpose gluten-free flour mix, which is basically a mix of rice flour, corn starch and potato flour☺️ Pretty much any kind of all purpose gluten-free flour mix should work well in this! If your flour mix already contains psyllium husk, you don’t need to add any psyllium to the dough. Same thing if you are using regular non gluten-free flour, no need to add psyllium, it’s only needed for gluten-free baking. The loaf pan I used was: 12 x 20 cm / 5 x 8 inch
Ingredients:
1 1/2 cups warm water (360 ml)
4 1/2 teaspoons of dry yeast (11 g)
1 tablespoon psyllium husk powder (if your flours don’t already contain it)
3 tablespoons maple syrup or honey
3 tablespoons olive oil
2 teaspoons salt
2 - 2 1/2 cups all purpose gluten-free flour mix (480 - 600 ml)
2 egg whites
Here’s the full written recipe:
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Buckwheat Bread Recipe [GLUTEN FREE, VEGAN, EGG FREE, DAIRY FREE, YEAST FREE] Easy Buckwheat Bread!
This bread takes some time, but the hands on portion is maybe around 10-15 minutes. Everything else is just letting the fermentation process work it’s magic!
Step 1:
Add 500 grams of raw buckwheat groats to a glass or ceramic bowl. Cover with 600ml of filtered water. Stir and cover with a plate or tea towel and leave on the countertop for 12-24 hours.
I use this brand of organic buckwheat that comes in 500g packages:
Step 2:
After 12-24 hours, the groats will have absorbed all the water. They will be slimy (this is good! Do NOT rinse!) and may or may not have sprouted (don't worry if they have or haven't - the bread will turn out great either way). Into the same bowl, add 150ml filtered water, a teaspoon of salt and a teaspoon of honey. Use an immersion blender to blend everything together. You may also dump everything into a food processor, then return to the same bowl. Cover, and let sit for another 24 hours on the counter.
Step 3:
After 24 hours, the batter will be frothing, foaming and bubbling. Some spots more than others. It will smell a bit (or a lot) funky. This is good news! Now is the time to add in any flavourings you’d like. You can keep it plain (delicious), or you can try adding hemp seeds, sesame seeds, chia seeds or flax. I love making an everything bagel version (poppy seeds, sesame seeds, granulated onion and garlic). You could also try cinnamon raisin or herb and garlic (granulated garlic, dried dill, dried parsley, dried coriander). The possibilities are endless, and there's no need to measure your add ins - use as much or as little as you want!)
Gently mix in your add-ins, then transfer to a greased and lined loaf pan. Bake at 350F for 50-90 minutes, until a toothpick inserted into the middle comes out clean.
Let cool in the pan, then slice, TOAST, and enjoy!
0:00 intro
0:46 directions for making buckwheat bread
1:32 finished buckwheat bread
1:50 trying the buckwheat bread
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This recipe can also be found on my blog here:
Yeast-Free Buckwheat Bread ???? Blend, Bake & ENJOY!
This simple yet insanely beautiful and nutritious batter-style Yeast-Free Buckwheat Blender Bread recipe will transform your life! It’s Top 9 Allergen-Free, delicious, soft and magical—it’s SO good! You only need 4 ingredients to make it! This bread recipe is prepared and baked in just a few hours. This is not a fermented sourdough bread recipe. #noyeastbread #buckwheatbread #grainfreebread
➡️ This Yeast-Free Buckwheat Bread is Fantastic Because:
- it’s Top 9 Allergen-Free (No wheat/gluten, dairy, eggs, nuts, peanuts, soy, sesame, etc.).
- it’s plant-based/vegan.
- it doesn’t contain oil.
- there’s no added sugar.
- no psyllium husk, no flax, no chia, no xanthan gum.
- it’s also grain-free! Most following a grain-free lifestyle can consume buckwheat.
- you can bake it and eat it on the same day!
- it’s nutritious! It contains plant protein, fibre, and so much more!
- the texture is super soft—you’ll love it!
- it’s excellent fresh, and the leftovers are yummy toasted!
Recipe Post & Full Instructions:
»
INGREDIENTS
2 cups organic hulled buckwheat groats (350 g)
3 cups water (720 g); see recipe notes
1 organic apple, cored and diced (approx. 200 g); see recipe notes
1 tablespoon GF baking powder; see recipe notes
1 teaspoon sea salt
Optional: Top your dough mixture with your choice of seeds (hemp, poppy, sunflower or herbs).
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Buckwheat Flour Fruit Mince Slice: How To Use Leftover Fruit Mince
In this video I share, buckwheat flour fruit mince slice: How To Use Leftover Fruit Mince. This fruit mince slice with buckwheat recipe is based on my raspberry coconut slice. A great alternative to the fruit mince pie recipe; so much easier to make. To make this slightly healthier and gluten-free I have changed my original recipe to use buckwheat flour. I use a store-bought jar of fruit mince to make it simple and taste like a festive treat and much easier than making mince pies.
#buckwheatflourrecipes #glutenfreeslice #buckwheatbars
????????????Chapters
0:00 Intro
0:29 Step 1:
0:41 Step 2: how to make the base
2:25 Step 3: adding the filling
2:42 Step 4: making the topping
3:35 outro and more buckwheat baking ideas
???????????? Ingredients
Buckwheat Flour (or your preferred flour)– 200g (7.1oz, 1.5 cups)
Castor Sugar – 150g (5.3oz, 3/4 cup)
Unsalted Butter (chilled) – 125g (4.4oz, 1/2 cup or 1 stick unsalted butter)
Large eggs – 3 eggs
Vanilla essence – 1 tsp
Fruit mince (store-bought jar) – 411g (14oz)
Desiccated coconut – 200g (about 7.1oz, 2.5 cups)
????????♀️ Find the recipe here –
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Savory Vegetable Muffins (Vegan And Gluten-Free)
These savory muffins combine a tofu-based ‘vegan egg’ mixture with tons of veggies for a highly nutritional, protein-dense, flavor-packed healthy treat. The vegetable muffins are perfect as a grab n’ go snack, breakfast, or lunchbox treat for toddlers, kids, and adults alike! Plus, they’re naturally dairy-free, gluten-free, grain-free, vegan, low-carb, and can be made soy-free! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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???? My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
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Ingredients
Veggie mixture:
1 tbsp oil
14 oz (400 g) veggies of choice finely chopped
1 tsp kala namak aka black salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp turmeric powder
Black pepper to taste
No egg mixture:
8.8 oz (250 g) firm silken tofu or chickpea tofu
1/2 cup (50 g) chickpea flour
1 tsp baking powder
2-3 tbsp (20-30 ml) dairy-free milk
2 tbsp nutritional yeast (optional)
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Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut