baked goods · gluten free · vegetarian

Free From Everything Bread

Yesterday was Valentine’s day. Due to a recent development, my husband was advised to omit soy, dairy, wheat, yeast, eggs and nuts. That shit is in EVERYTHING. Seeing as I couldn’t give him the box of chocolates I bought last week, I wanted to make him some kind of bread. Nothing says romance like a homemade loaf. There are tons of recipes for vegan bread, gluten free bread, egg free bread etc. but I couldn’t find a recipe that was free from everything. Also, a lot of these gluten free breads contain so many complicated ingredients that I didn’t have on hand. I wanted something that was simple enough to make that didn’t require 18 trips to the grocery store.

This is more of a loaf than a bread. It’s dense yet light and has a nice crumbly crunch on the outside. Enough yapping, let’s make this damn thing.

Julia’s Free From Everything Bread

Ingredients

1.5 cups gluten free flour (check the ingredients list. Make sure it doesn’t have wheat, soy or yeast!)
1 TSP baking soda
1.5 TSP baking powder
1/2 TSP salt
2 TBSP chia seeds
1/2 cup water
1/2 cup oat milk (again, make sure there’s no sneaky shit in there)
1/2 cup olive oil (you could use vegetable or coconut oil too)

Directions

  1. Preheat oven to 350. Set rack in middle of oven.
  2. In a bowl add chia seeds and water. Stir. Let sit for 3-5 min, stir again. It should be goopy. If it’s super thick add a few more tablespoons of water. The chia will replace the eggs in the bread.
  3. While the chia is thickening, mix all your dry ingredients together in a separate bowl.
  4. Once chia is desired thickness add all your wet ingredients.
  5. Make a well in the dry ingredients and add the wet ingredients. Stir until a ball of dough forms. Get in there with your hands if you want! It won’t feel thick like regular bread dough.
  6. Make a loaf shape and add to a greased loaf pan. If you don’t have a loaf pan you can try a baking sheet. It should hold it’s shape!
  7. Bake for 40-50 minutes (everyone’s oven is different) until it’s golden brown and when you insert a toothpick it comes out clean.
  8. Let cool for 5 minutes and then transfer to a wire rack to cool completely. Slice and enjoy! Tastes even better toasted, with topping of choice.

That’s it! Easy peasy. This is not going to taste like the bread you’re used to, but it’s a pretty tasty substitute. After toasting it I topped with with sunflower seed butter (sunflower seeds are not nuts!) and honey. Husband loved it. I loved it. Everyone was happy. If you want a savoury option try some vegan mayonnaise and sliced tomatoes with salt and pepper. You’re not going to make a huge sandwich with this bread, but you can literally top it with whatever your diet allows.

This was an experiment and if I find ways to improve it, I’ll edit the recipe. I’m looking forward trying different variations. Maybe adding some rosemary and garlic. Or cinnamon and raisin. Perhaps swapping mashed bananas for the oat milk. Who knows! For now, it’s a pretty good starting point and you don’t need to spend 2 hour making it.

Now, eat this and shut up ok? 😉

Love, Julia

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