Yeast bread, v1.0

This is the final version of this bread recipe. I will probably work on an improved version later on, but for now I’m done with tweaking and ending up with crazy, wacky loaves! So, here t’is. My gluten-free yeast-risen bread, v1.0.

519009052 cd64a853ca Yeast bread, v1.0

1.5 cups potato starch flour*
1 cup brown rice flour (or white rice in a pinch)
1 cup chickpea (besan) flour
0.5 cup of tapioca starch
1 teaspoon salt

2 to 2.5 cups of filtered water
1.5 tablespoons blackstrap molasses*
0.33 (1 third) cup sunflower oil
2 teaspoons active dry yeast

A mixed handful of: sesame seeds, poppy seeds, pumpkin seeds*, sunflower seeds*, soy lecithin granules*, LSA meal* (linseed/sunflower/almond meal), nutritional yeast.
* = I use organic.

1. Sift together the potato starch flour, rice flour, chickpea flour, tapioca starch, and salt. Stir with a wire whisk.
2. Combine 2 cups of water, the molasses and sunflower oil in a small bowl, then pour into flours. Add the yeast, and stir together. Add more water to batter as necessary (but remember, too much moisture = bread won’t rise properly!).
3. Stir through a handful of seeds and extras to the bread.
4. Transfer batter to a lightly oiled bread pan. Smooth out the top of the batter. Sprinkle the top of the loaf with seeds if desired, then very lightly spray/coat with oil.
5. Cover bread pan with foil (recyclable! yay!) or plastic wrap, and leave in a warm place to rise for 1 to 1.5 hours, until dough/batter is about doubled in size.
6. Cover the bread pan with foil. Bake in a preheated oven at 180degC (350degF) for 1 hour. Uncover bread and cook for a further 10-15 minutes until browned on top.
7. Cool briefly in bread pan before turning out onto a wire rack to cool.

Other Things
+ I might try baking it at a higher temp. I’ve heard gluten-free baking works better at higher temps.
+ I prefer organic ingredients as they are better quality (and less poisonous, no doubt!). Potatoes get a lot of pesticide, so I think organic for potato flour is particularly important. Plus, organic potatoes always taste loads better. I suspect the same can be said of organic potato derivatives! I get my ingredients from a local organic supermarket, or an online organic delivery service, and anything else in bulk from a local Indian supermarket – not all organic, but high quality and cheap! Great variety of rice, too.

Coming Up Next In This Blog…
+ Pizza dough recipe

Other photos!
519008850 c39f9d3dd1 Yeast bread, v1.0
Gluten-free organic carob & apple teacake. This was EXTREMELY tasty. Organic carob is awesome.

519008716 0f457f2e68 Yeast bread, v1.0
A bubbling Italian tomato & eggplant stew, to go over tasty polenta – the yellow stuff (corn!) in the pot at the back.

pixel Yeast bread, v1.0
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  • Robin

    Everything looks so good. I can’t wait for the pizza dough recipe. I miss pizza. I have been off wheat for three months, and it’s so hard to find vegan and wheat free recipes for stuff like this. I am looking forward to trying the bread. Thanks so much for sharing your recipes with us.

  • reneeb

    No worries :) thanks Robin.

    I spent ages looking for vegan gluten-free bread recipes on the net, and came up with nothing useful. I’m glad I can help fill that gap!

  • mama

    Oh I am SO thrilled to find this lovely page! Your bread looks wonderful…vaguely reminiscnt of the whole grain “healthy” breads of my past, nutty & seedy with heft! :-)

    I hope it was as yummy as it looks!

    Love & Light

    ps the organic carob & apple teacake & Italian stew look great too! :-) ! )

  • Mary Frances

    Wow! That looks fabulous. How do you get your bread to turn out that tall? And what is the filling in the sandwich? – it looks delicious and we are always on the lookout for a new veggie sandwich!

  • reneeb

    The bread turns out tall in the summer, but now that it’s winter I’ve switched to baking soda + baking powder + vinegar to rise my breads! I live in a subtropical climate though, which helps.

    The sandwich filling looks like it was IXL tomato-onion spread, hummus, cos lettuce, mushrooms, alfalfa sprouts, a slice of fake-o soy meat, and probably some grated homemade cashew cheese.

  • Darlene

    I stumbled across your website today while looking for gluten-free information…THANK YOU! This is exactly what I have been looking for and once I recover, I look forward to fixing each and every recipe! Again, thank you…wasn’t looking forward to going gluten free until I found you!

  • Renee

    Aww, thanks, Darlene! Glad I could help.

    I will try to post more regularly!

  • wingraclaire

    Hi, Renee,

    I’m a teacher, and at school we’re studying food chemistry at the 4th and 5th grade level. On Thursday we’ll be making bread, and your recipe will be one of the five we make – one of my students is gluten-allergic. Can’t wait to try it, and have the kids try it!

  • Anderson

    This bread looks delicious.
    I don’t know why, but my gluten-free doughs never double the size. Yesterday I did one gluten-free and one with wheat and the latter was the only one to rise.
    But you are using less rice flour then the recipe I’ve got, I can’t wait to get home and try. Thanks a lot.

  • Allison

    On round 2 of trying to make this bread. I am a little confused though. They had potato starch, and then potato flour at the natural foods store. I went with potato flour (bobs red mill). Is this right? Im really excited about this bread. Round 1 didn’t rise. Trying pre-activate yeast in warm water first today and then proof in oven with a pan of water. We will see how it goes!

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