Grain free vegan bread
Grain free, egg free, vegan, nut free, xanthan gum freeMeasures are in Australian cups and tablespoons, use gram weights for international accuracy
Equipment
- 1 X small steel Pullman pan - 10.16 x 10.16 x 22.86 cm; 650 Grams
Ingredients
- 450 g cassava flour
- 100 g tapioca flour
- 100 g potato starch
- 7.5 g instant yeast (1 sachet in Australia)
- 15 g fine salt
- 15 g psyllium husk powder
- 20g (1 tablespoon) white sugar or any sort
- 20ml (1 tablespoon) oil of choice I used vegetable
- 650 g water see notes
Instructions
- Whisk the dry ingredients together in a large glass or plastic bowl.
- Add the wet ingredients and whisk until there are no lumps remaining. The batter will look thin initially, but it will firm up quickly.
- Cover the bowl and allow to proof for one hour.
- Very lightly grease and line a Pullman loaf pan. After one hour, gently punch down the dough and use moistened hands to transfer the dough into the lined Pullman pan. Use a wet hand to press down the dough and smooth out the top. Proof the dough for another hour or until it has domed and climbed considerably up the pan. How tall it is depends on how much liquid you add.
- While the loaf is proofing, thoroughly preheat the oven to 200C/400F. 10 minutes before baking, add a cake pan or oven safe container filled with boiling water to the bottom of the oven. A steamy environment will help with oven spring and keeping the loaf from getting too dry.
- If you like, brush the loaf lightly and gently with plant based milk before placing it in the oven. This will aid in developing a lovely brown crust (but it’s optional).
- Bake for 30 minutes. The top should be golden and lightly domed. Lightly tent the loaf with a piece of foil, then bake for an additional 50 minutes. The foil should just cover the top of the loaf while allowing air to circulate. It should not be tightly adhered to the loaf.
- Once the time is up, carefully remove the foil from the Pullman pan. If the top of the loaf is soft, allow it to cook for another 10-20 minutes until you can knock on the top of the loaf. This will help prevent the loaf falling as it cools. Remove from the oven and allow to cool on a wire rack until the loaf is completely cool – ideally overnight.
- Depending on how much liquid you add, the loaf might fall a little as it cools. This is nothing to worry about – in all my tests, the crumb was still great.
Notes
- Hydration is heavily dependent on the absorbency of the flours you're using. This varies from brand to brand, country to country. I recommend reading the notes in the body of the post, and going by texture rather than strictly adhering to the weight.
- Keep in mind the dough will look very wet when you first add the liquid, but will quickly firm up as you whisk. If it's your first time making the bread, you can add the water incrementally if that makes you more comfortable.
- If your yeast has been sitting in the back of the pantry for a while, I recommend blooming it first. Mix 1/3 cup (80ml) of warm water, a teaspoon of sugar and the yeast in a small bowl. Allow them to sit for 10-15 minutes. If the yeast doesn't dome and bubble up in that time, throw it out and start again.
- Make sure the top of your loaf is hard before taking it out of the oven. This will help ensure the top doesn't sink as the loaf cools.
Tried this recipe?Let us know how it was!