Vegan Gluten-Free Sour Dough Bread

With modern medicine capabilities, we can easily identify our food allergies and intolerance. Very common one is Gluten. However, by excluding gluten and wheat, on the supermarket shelves, we find gluten free substitutes which are very high in starch and don’t taste as good. This recipe below suggests an alternative bread that is healthy. Although the calorie intake is insignificantly lower, but this bread does not contain refined sugar, dairy, gluten, wheat, and it is vegan!

The main flour ingredients are buckwheat and teff, that make this bread enriched with protein, calcium, fibre and iron. I love this bread so much, that I have been sharing it with everyone I know while refining the recipe ūüôā Please note, it’s very important to have exact amount of chia seeds and liquid ingredients. If you have a small jar with the sour dough in your fridge, from the recipe below, this bread will take only 5 minutes of your time!

Vegan Bread Recipe

Ingredients:

Sour dough:
1/2 cup Teff flour
1 tbsp apple cider vinegar
1/2 cup warm water
Dough:
2 cup wholemeal buckwheat flour
1/4 cup Teff flour
1 tbsp Chia seeds, grinded lightly – 1-2 seconds pulse in a coffee grinder
2 cup almond milk, barista style, unsweetened
1/4 cup oil
1 tsp soda
1 tbsp Apple cider vinegar
1 tsp Himalayan table salt
1 tbsp maple syrup (optional)
Tools and Equipment:
Bread baking silicon form

Method:

1. This step is done a couple of days ahead: Mix all sour dough ingredients in the glass jar, cover loosely and leave in the warm place overnight.  Mix well, add one teaspoon of warm water if too thick, and leave again to ferment. It depends on the temperature, but it should start bubbling in 1-2 days. Better to make a few batches of the starter in one go. The starter can be stored in the fridge for weeks. A new batch can be added to the old for quicker results.
2. Combine soda and apple cider vinegar to react. Mix all the ingredients thoroughly, transfer into the baking form, and leave in the warm place for 20 minutes. Optionally, use sunflower seeds over the bread.
3. Bake at 180C for 35 mins in the fan-forced oven, then at 170 for 15 minutes.

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