gluten free and vegan bread

Multi-Grain Gluten Free AND Vegan Bread (makes 2 loaves)

8/29/2023

I am so, so excited. This may be my greatest baking accomplishment ever. A gluten-free, allergy-free, vegan bread that has a nice texture, tastes good, and actually slices well.

I am so grateful to all the internet folks who taught me the secret of “the flax egg.”

Make your “flax eggs.” In a small bowl, place:

  • 4 tablespoons flax meal
  • ½ cup warm water

Leave to soak for 5 minutes.

Whisk with a fork.

Place dry ingredients in a stainless-steel mixing bowl:

  • ½ cup psyllium husk powder
  • 2 tablespoons instant yeast
  • 2 tablespoons turbinado sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons xanthan gum
  • 1 cup millet flour
  • 1 cup teff flour
  • 1 cup sorghum flour
  • 1 cup quinoa flour

Mix lightly on low speed.

Add wet ingredients to the bowl:

  • “Flax egg” mixture
  • ½ cup sunflower oil
  • 3 ½ cups warm water

Mix until blended, but it will be sticky and like children’s clay.

Oil two cast iron bread pans.

Divide the dough into your two pans, using a silicone spatula to spread it evenly and smooth out the tops.

Cover with a clean cloth, place in a warm place away from drafts, let rise for 45 minutes. (A closed microwave or cupboard is a great place to let the loaves rise.)

Preheat oven to 325 degrees (convection preferred if possible).

Bake 1 hour and 15 minutes (it should sound hollow when you tap the top of the loaf with a wooden spoon).

Turn oven off, open door, let bread sit 5 minutes to adjust temperature before you move it.

Remove from oven, let sit away from drafts for 20 minutes.

Use a butter knife to carefully cut away from the 4 sides of the pan, turn the pan over on a clean cutting board, tap the bottom, and the bread loaf should come out.

Place upright on the cutting board and let cool completely.

Slice it with a serrated bread knife.

ALLERGY STATEMENT:

Gluten Free, Milk/Dairy Free, Egg Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

Vegan, Gluten-Free Vanilla Frosting

Vegan, Gluten-Free Vanilla Frosting

Want frosting on your cake? This one is allergy-friendly for almost everyone!

August 20, 2023

In a stainless-steel bowl:

  • 1 ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened rice milk

Whisk until smooth.

Keep refrigerated.

 

ALLERGY STATEMENT:

Gluten-Free, Milk/Dairy Free, Egg-free (VEGAN), Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

chocolate and vanilla swirl cake with vegan option

My Kids’ Favorite Swirl Cake (with vegan option)

Chocolate cake? Vanilla cake? Why choose! Make it a swirl! This was my grandma’s specialty and has become my kids’ favorite cake. This is a dairy free version. I provide vegan option below (there is very little taste difference in the vegan option, it’s just a little messier to eat). I am still working on a gluten-free alternative and I’ll let you know when I figure it out.

August 20, 2023

Preheat oven to 350 degrees (convection preferred if possible).

Set up two stainless steel bowls.

Bowl one:

Mix:

  • 3/4 cup turbinado sugar
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened rice milk
  • 1 egg (FOR VEGAN OPTION – replace 1 egg with 1 tablespoon plain white vinegar)
  • ¼ cup olive oil

Whisk until smooth.

Add:

  • 1 ¼ cup King Arthur White Whole Wheat flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder

Mix until smooth.

Pour into the bottom of a 9 x 12 baking pan.

Bowl two:

Mix:

  • 3/4 cup turbinado sugar
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened rice milk
  • 1 egg (FOR VEGAN OPTION – replace 1 egg with 1 tablespoon plain white vinegar)
  • ¼ cup olive oil

Whisk until smooth.

Add:

  • ¾ cup King Arthur White Whole Wheat flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ cup cocoa powder

Mix until smooth.

Starting over the center of the baking pan, carefully pour the batter in on top of the vanilla batter, forming swirls and strips as you pour.

Use your silicone spatula to make one or two swirls through the batter, just briefly – you do not want to mix the two batters into one, just create a swirl design so they retain their individual flavors.

Place on middle rack of oven, back 45 minutes.

Let cool 10 minutes prior to cutting.

ALLERGY STATEMENT:

Milk/Dairy Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

OPTIONAL VERSION is VEGAN (Egg-Free)