More Gluten Free Vegan Bread, Oh Yes!

December 3rd, 2007 | posted by Celiac

I'm very pleased that I seem to have finally come up with a reliable method of making gluten free bread. This morning at 6AM I put everything together for a new experiment, based on this recipe, but with some changes in the flour. Instead of 3 cups of the Bob's Red Mill All Purpose GF Flour, I used 2 cups of it and one cup of Bob's Red Mill Sorghum flour. By 8:15 my breakfast was ready!

The mix I'm using contains Garbanzo Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, and Fava Bean Flour.

Wet Ingredients:
5 ounces silken tofu
1 teaspoon apple cider vinegar
3 tablespoons extra virgin olive oil
1 and 1/2 cups water
1 teaspoon Vermont maple syrup

Dry Ingredients:
2 cups Bob's Red Mill All Purpose GF Baking Flour
1 cup Sorghum Flour
1/2 cup cornstarch
3 teaspoons xanthan gum
3 tablespoons brown sugar
2 teaspoons sea salt
1/2 cup Better Than Milk Soy Beverage Mix
1 package yeast

Mix dry ingredients in a mixing bowl, try to break up the brown sugar clumps.
Put the silken tofu, olive oil and 1/2 cup of the water in a blender and mix thoroughly.
Put the dry ingredients in your Zojirushi or other bread machine
Pour in the tofu/oil/water blend
Pour in the remaining cup of water
Push the quick cycle (or gluten free cycle) button
Then wait about 2 hours for your delightful bread-like loaf of gluten free bread.