Easy Homemade Vegan Bread (gluten-free and soy-free)
- 1/4 cup warm water 95-105F for proofing
- 1 tsp sugar
- 4 tsp dry active yeast
- 1 cup warm water
- 2 1/3 cup gluten free all-purpose flour. (weight ~ 205 Grams) * see notes for tips
- 1 c oat flour (around 120 grams) *see notes for substitutes
- 1 TBSP baking powder
- 4 tsp xanthan gum (if your all purpose flour has xanthan gum included, you may reduce the amount 3 tsp or so)
- 1 1/2 tsp kosher salt
- 1 TBSP apple cider vinegar or Lemon Juice
- 2 Tbsp olive oil or grapeseed oil
- ½ to 1 1/4 cup of warm water, use as needed.
- Proof yeast. Place active dry yeast in 1/4 cup water (95-105 F) and mix with 1 tsp sugar. Let is sit for 5 minutes. If it bubbles, it’s active. Set aside until ready to use.
- In a large mixing bowl or mixer bowl, whisk together your dry ingredients. Mix the yeast mixture together with dry ingredients, then add the 1/2 c water, oil, and vinegar. Mix well until you get soft sticky dough, similar to pizza dough. If the dough seems too dry (depending on the kind of flour you’re using), add a 1/3 c to 1/2 c bit more of room temperature water. If it is too soft, add just a little bit of flour.
- Knead the dough for 5 minutes in the stand mixer with a dough hook (you may also do this by hands with floured hands to prevent from sticking).
- Next, lightly flour a clean well-floured surface and knead the dough a little more, shaping into a loaf or braid. This is optional. If your dough is sticky, then skip the knead. For ease, skip the second rise and knead and place dough straight into a parchment lined bread pan – 8×4 or 9×5 pan. Spread dough in pan with wet hands. Cover with cotton towel and place in a warm place until doubled in size. The dough usually takes 70 minutes to 90 minutes to rise. See notes for tips!
- After dough has risen, score the top with serrated knife, dust with flour, then bake at 350° preheated oven for 35 to 40 minutes, brushing with 1 TBSP melted vegan butter 10 minutes before done.
- Let bread cool on counter for 10 minutes to 15 minutes before slicing into it. This bread is freezer friendly!
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