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Well BREAD | Baked | Vegan | Gluten-Free | Oat-Free | Yeast-Free

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Well bread… I am having fun with a play on words these days. I grew up as an only child so it doesn’t take much to entertain myself. And for those of you who giggled at the recipe name… that means you are in the same boat as me! This recipe is similar to another bread recipe of mine with a few slight changes, one being no oats. Instead, I used brown rice flour. So if you are looking for a gluten, oil, nut, yeast, oat-free bread recipe… I just might have nailed it for you.

vegan gluten-free oil-free yeast-free bread

So, why create a new recipe post for a bread where you only changed one of the flours and exchanged the honey for maple syrup? I like to document ALL of my recipes, even with the tiniest of changes. It gives me a chance to shine the light on the new ingredient additions, which in turn, just may inspire a person to be more open and creative in the kitchen.

You might be asking why I decided to cut out the oats and use rice flour instead. Logical question. Oats are sometimes avoided by people who have gluten sensitivities, even though by nature they are gluten-free. People with these conditions have an immune system reaction to avenin, a protein found in oats. People who are sensitive to gluten, such as those with celiac disease, may also react adversely to oats due to cross-contamination of products. So, with that in mind, I decided to try a replacement for oats, and I am so glad I did. Even if you don’t have reactions to oats, it’s nice to have options so you can rotate nutrients.

vegan gluten-free oil-free yeast-free bread

So, with all this talk about brown rice flour, I decided that I will briefly go over a few things regarding it. If you have any questions about the other ingredients, please click (here) where I talked more in detail about them on my Everyday Sandwich Bread recipe.

Brown Rice Flour

vegan gluten-free oil-free yeast-free bread

Flavor and Texture of the Bread

The flavor of this bread is VERY neutral, which is a good thing, especially if you want to make sandwiches out of it or use a wide variety of spreads ranging from sweet to savory. The texture is more on the dense side, with a tight crumb. This means that the bread holds up perfectly and doesn’t fall apart when sliced. In the photo, I sliced it 1/4″ and it didn’t crumble in the least.

If you are new to gluten-free baking, start with that first successful recipe you like, then make it over and over. That is how I have learned to bake gluten-free. Gradually I learned how I could substitute one type of flour for another, or alter some ingredient to suit my taste. Doing this will help you become more confident in making substitutions, and that is an important skill for a gluten-free baker. I hope you enjoy this recipe and learned something along the way. blessings, amie sue

vegan gluten-free oil-free yeast-free breadIngredients

Preparation

Psyllium Gel

  1. Quickly whisk the water and psyllium husks in a mixing bowl. It will instantly start to gel, which is to be expected. Set aside while you prepare the remaining ingredients, so it can thicken.
  2. Preheat the oven to 350 degrees (F).
  3. Line a baking sheet with parchment paper, sprinkled with a little extra flour.

Dry Ingredients

  1. In the mixing bowl that we are going to knead the bread in, whisk together the rice flour, sorghum flour, buckwheat flour, arrowroot, baking soda, baking powder, and salt.
    • If you have a sifter, use that to thoroughly incorporate all the dry ingredients.
    • To make the buckwheat flour, place the whole kernels in the blender and process to a powder. Easy.

Mixing the Dough

  1. Add the psyllium gel and drizzle the maple syrup around the bowl of dry ingredients.
  2. Using either a hand mixer or a free-standing mixer with dough attachments, knead for 5 minutes (set a timer on your phone) to ensure that it gets kneaded enough (don’t we all love feeling needed?).
    • Start the mixer on low until the flour is folded in, then turn it up ONE speed.  If you start off at too high a speed, the flour will jump out of the bowl. If the dough feels too wet, add a tablespoon of arrowroot, and if it feels too dry, add a tablespoon of water
    • You can do this by hand, but plan on kneading the dough for up to 10 minutes.
  3. Shape the dough into a round or oblong shape and place it on the baking sheet.
  4. Score the top of the bread with the tip of a sharp knife, going no more than 1/4″-1/2″ deep. This creates that wonderful texture that you see in the photos.
  5. Bake on the center rack for 50-60 minutes.
    • Take the loaf out of the oven and turn it upside down. Give the bottom of the loaf a firm thump! with your thumb, like striking a drum. The bread will sound hollow when it’s done.
  6. When it’s done baking, slide it onto a cooling rack and wait to cut when cool.

Storage

  1. Once the bread has thoroughly cooled, you can wrap it. It should last up to roughly 5 days.
    • Brown paper bag: This will better protect your loaf and allow for good air circulation, meaning that your crust won’t get soft. Some people claim that a sliced loaf stored cut-side down in a paper bag will stay the freshest.
    • Plastic bag: If you want to avoid staling at all costs, go with a plastic bag. Make sure to get as much air out of there as possible before sealing. Your crust will soften, but your bread won’t dry out or harden prematurely. Make up for unwanted softness with toasting.
    • Tea towel: Wrap the bread in a tea towel, then place it in the bread box.
    • Fridge: Whether you store it in the fridge is up to you. Many people feel that bread in the fridge turns stale quicker. If you’re not going to finish a loaf in the first few days after baking it, you might want to freeze it until you’re ready to eat it.
  2. Freezing: Rather than freezing the loaf as a whole, preslice it and place wax or parchment paper in between each slice before sliding it into a freezer-safe container. That way you can pull out 1,2, or as many slices as you want.

 

 

 

8 thoughts on “Well BREAD | Baked | Vegan | Gluten-Free | Oat-Free | Yeast-Free

  1. mickeybendavid says:

    Hi Amie
    Do you think it is possible to use Dark Spelt flour instead of Sorghum flour?

    • amie-sue says:

      Good morning Mickey,

      I’ve never tinkered around with spelt flour do to the gluten content so I don’t have experience with baking bread with it… especially these vegan, gluten-free, yeast-free breads that I have been making. Since spelt is lower in gluten than all-purpose flour, I would think it would be ok to use in this recipe but it will be an experiment. If you give it a go, please keep me posted on how it went just in case others might be wondering as well. blessings, amie sue

  2. IslandGirl says:

    This looks great! Can’t wait to try it. Thanks for sharing. LJ

  3. KummyLOVEOCT38 says:

    Is it possible to use quinoa to replace brown rice or use quinoa flakes to replace oats? thank you!

  4. cheryldiane says:

    I made this bread today and I was stunned at how easy it was!!! My loaf came out darker and I think that might have been that I added a bit more maple syrup drizzle. I’m so happy you are starting to give more baking options NOT using oats as I’m a celiac that can’t handle any oat products. Do you have a formula for breads around adding brown rice flour over oat flour I can tuck away?? Thank you! CDB

    • amie-sue says:

      Good evening Cheryl,

      I am so happy to hear that you enjoyed this recipe. I make all my bread recipes on a weekly basis. When I can, I make a variety of 6 loaves; slice and freeze them in packs of 4-6 slices. That way the bread stays fresh toasts wonderfully and saves time for the future. :) I answered another comment of yours, I think it was on the Lassie bread… I have used 1 cup (100 g) brown rice flour in place of oats successfully. I have tested others but I want to remake them to doubly make sure before I advise. :) Thanks for leaving a comment and feedback. blessings, amie sue

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