Bread, oh how I’ve missed you

Part of my former life as a low-carber meant no bread.  Part of Levi being gluten intolerant also meant no bread.  As I am no longer a low-carb zombie, I have realized I can have bread again – gluten-free of course.  Then I started to realize how many of my old gluten-free bread recipes weren’t vegan as they were made with eggs and milk, etc.  No thanks.

I did some Googling yesterday and found a recipe here that I decided to try since the reviews seemed decent.

Gluten Free vegan Bread

I am going to copy and paste the recipe here to make it easier.  I tried figuring out who the Mark Engleberg in the recipe title is but couldn’t find anything.

Mark Engelberg’s Gluten-Free, Vegan Bread

Recipe for 2 loaves—it is okay to halve the recipe if you want to make just one

Note: If you are using a mixer that doesn’t have a great engine, you may want to mix it by hand at the end to ensure it’s all mixed.  Since there’s no gluten to get tough from overmixing, you can mix until you’re confident.

In a large mixing bowl combine:

1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
1 cup cornstarch (or double the potato starch if you can’t eat corn)
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)


4 tsp olive oil
3 1/4 cup warm water (not hot)

Mix with electric mixer–using paddle attachment, NOT regular beaters or bread hook–for two minutes.  The bread dough will be more like cake batter than traditional bread dough.

Two options for the rising:

(I used this method) For the best rising: While mixing the bread, create a proofing box from your microwave. Microwave a small mug or ramekin with water until the water boils.  Leave the water in the microwave.  Pour the bread dough into two nonstick or well-greased pans.  Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. (I have to remove the turntable in my microwave to do this.) Allow to rise until batter extends a bit over the top of the pans–generally 30-50 minutes.

Standard method: Pour into two nonstick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)

Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)

As with most breads, it is easiest to slice if you allow it to fully cool. But who can wait that long? I usually let it cool for a little bit, and then remove the loaves from the pans and place them on a rack to cool more while I slice it up. The bread tastes delicious warm, dipped in olive oil and herbs or spread with honey and ghee. It also works well for sandwiches after it has cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it.  Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days.  After that, it will be best used for bread pudding, French toast, croutons, etc.



Gluten Free Vegan Bread

And enjoy we did!  We polished off a whole loaf last night.  (Eek!)  We had warm bread right out of the oven.  Then after a long grocery shopping trip and being too tired and too hot to cook anything we made toasted tomato sandwiches.

Fresh, vine-ripened tomatoes that Levi picked up at the fruit stand on his way home from work.  Generous slices of the best gluten-free bread I’ve ever tried (Levi’s own words), and a light slathering of vegenaise, salt and pepper.  So simple, yet so amazingly delicious.

After eating all that bread, especially when we aren’t used to it, we both kind of feel ‘breaded’ out.  That’s ok, I know it was easy to make and I can whip it up at any time when we feel like sandwiches.

PS: Sorry my picture taking skills aren’t the greatest.  I am trying to improve them.


  1. Mindy says

    The Mark Engelberg whose name is in the recipe is my husband. He was on a gluten free diet and figured out a good way to make bread. He posted it online and it seemed to go viral. pretty cool.

    • says

      That is SO cool Mindy! I am glad you commented to share that with me. This recipe was posted ages ago and to be honest I’d forgotten all about it until seeing your comment. I am glad I mentioned Mark by name and he got his credit where it was due. :) Take care.

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