Gluten-Free, Vegan Bread || THE HOLY GRAIL RECIPE || The Sexy Tablespoon

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Added 4 years ago by intercd

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It's Gluten-Free. It's Vegan. It's Oil-Free. And it's Whole-Grain. Oh... and it's moist/damp-but-also-warm. I hope you enjoy!

Psyllium Husk Powder: https://amzn.to/2Cy51Kr
Instant Yeast: https://amzn.to/2JyXnVR

Vitamix Dry-Grains Canister: https://amzn.to/2umfnsc
Our Bread Maker: https://amzn.to/2CuYJuL

Bread Recipe:
Dry Ingredients:
1 cup Brown Rice
1 cup Oat Groats
1 cup Rolled Oats
1/2 cup Millet
1/2 cup Buckwheat

1/2 tsp Salt
1-2 tbsp Sugar
3 tbsp Psyllium Husk Powder
4 tbsp Flaxseeds (equals approximately 5 tbsp of ground flaxseed)

Wet Ingredients:
3 cups Water
1 tbsp Blackstrap Molasses (organic)

1 tbsp INSTANT Yeast

Method:
1. Mill whole grains using milling method of your choice. (If you do not have access to a dry-canister or grinder, simply use store-bought whole grain flours, though please be aware this will affect how much water is needed to achieve dough consistency. That will depend on the humidity in your area and type of flours used, so add in water slowly.)

2. Mix in additional dry ingredients.

3. Add water, molasses, and instant yeast.

4. Stir vigorously until combined.

5. Place into bread maker and use Ultra-Fast, Quick-Bake, or Gluten-Free setting. The setting that works best for mine is takes about 2 hours. High-heat settings appear to achieve the best rise!

Oven-Baking Method (I haven’t used this method, as we don’t have an oven, but this is my best guess based on bread-making techniques I learned in culinary school.):
1. Place mixed dough into an oiled loaf pan.

2. Put in the MIDDLE of a WARM oven for 30 minutes.

3. Turn oven up to 350-375 F for about 60 minutes. Keep an eye on it to prevent over-browning.

“Hummus” Recipe:
I cup/can White Beans
1 clove Garlic
1/4 tsp Salt
1/2 bunch Garlic Chives
Rosemary, oregano, thyme, or any other Italian herbs you enjoy!

Blend until it’s the consistency you prefer. Use some of the bean liquid to thin if desired.

(Please note: Many oats are CONTAMINATED with traces of gluten during harvesting and processing. If you are MEDICALLY GLUTEN FREE, this is NOT the recipe for you. Alternately, you can SUBSTITUTE the oats for certified-gluten-free oats or other gluten-free flours. I'd recommend the Bob's Red Mill Oats OR Bob's Red Mill Gluten-Free All-Purpose Flour. Hope that covers all the bases!)

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