Having a gluten allergy on top of eating vegan can be an absolute nightmare. So many vegan staples are wheat based: pasta, bread, etc.
Bread in particularly has been quite a challenge for my daughter. Did you know that most bread has either wheat, eggs, or milk in it? None of which my sweet teenage daughter can have without it making her physically ill for days.
So I created this for her. At least now she can have a tomato, avocado, and pesto sandwich. As well as a grilled guacamole sandwich (which is DIVINE)!
If bread is your comfort food, you'll want to try this out. The taste and texture are both spot on.
In your bread machine, place all the ingredients in and turn it on.
2 cups of gluten free flour
2 cups of warm water
2 1/2 Tablespoons of psyllium husk powder
2 Tablespoons of sesame oil
2 teaspoons of bread machine yeast
2 teaspoons of Himalayan pink salt
1 teaspoon of apple cider vinegar
I use the 2 lb loaf setting.
To make it without a bread machine, mix your warm water and salt together and stir, letting salt dissolve. Then add your apple cider vinegar and yeast until dissolved. (Never stir with a metal utensil.)
After all is dissolved, add your dry ingredients and oil. (I never knead my gluten free breads). I shape it into a loaf, put it in a loaf pan and let rise on the stove top a couple hours until it's ready to bake. Sometimes you can't shape it, it is kind of a blob. Just add a touch more flour and not overwork it. Then just pour it in your greased up loaf pan. (This step will vary depending on humidity, temperature, altitude, etc.)
(Always spray your loaf pans.)
Bake at 375 for an hour after risen.
You can get even more amazing, easy recipes like this one in my 28 Days of Easy Vegan Recipes book on Amazon. It is a meal plan, breakfast, lunch, and dinner for a full 28 days with real recipes that real people eat. (Unlike the filler junk recipes some people use.) Every single recipe is easy, tasty, simple, and there are a lot of comfort food recipes in it. I set you up for vegan success. Enjoy!