This is the recipe I’ve been talking about since like last October. I’ve made it a few times and each time completely forget about this poor blog. Well not this time!
This recipe originated from Levi’s mother, who since they are not vegan and have no additional allergies to foods, uses eggs in the bread. I have altered the recipe to include the use of flax eggs.
She uses a bread machine but I sold ours when we decided to leave the country, so I’ve been baking mine old skool and it turns out beautifully this way too. I’ve included steps for both methods.
Three Flour Bread
Yield: 1 loaf (but I usually double and make two)
- 1 cup chana (chickpea) flour
- 1 cup cornstarch
- 1 cup tapioca starch
- 1 tsp salt
- 2 1/2 tsp xanthan gum
- 1 1/2 Tbsp sugar
- 2 flax eggs
- 4 Tbsp olive oil
- 1 tsp apple cider vinegar
- 1 1/3 cups water
- 2 1/4 tsp yeast
Bread Machine Method: Place all liquid ingredients into bread machine pan. Add dry ingredients and yeast. Set bread maker to ‘Fast’ or ‘Rapid’ cycle.
Traditional Method: In a stand mixer combine all the dry ingredients, including yeast. Sift the flours if necessary. Add the flax eggs, water, oil, and vinegar. Mix at a medium-high speed until the mixture becomes smooth and elasticky.
This won’t look like traditional bread dough, it will be very sticky and more like a batter bread.
Grease a bread pan. Scrape the bread batter into the bread pan. Smooth the top as much as possible to prevent what you see in the picture. 🙂 Allow to rise at least 45 minutes by either using a proofing box made out of your microwave (which I used to do when I had a microwave) or by placing bread in an oven that had been warmed to 190F then turned off.
Bake in a preheated 400 F oven for 10 minutes. Cover with foil and continue to bake for another 40-45 minutes until done. When done, remove from bread pan to a cooling rack.
The texture becomes more crumbly as the bread ages (like after 5 days) but it still toasts up beautifully. Nothing quite like a fresh slice of bread hot out of the oven, with Earth Balance spread on top.
I tried this in my brand new bread machine last night, and it turned out great!! I had to add garlic and herbs (I can’t seem to cook anything without at least adding garlic..). So yummy!
Hahaha Charla you sound a lot like me. Add garlic to ALL OF THE THINGS! Love the idea and love that this recipe turned out for you in your new bread machine!
Hi, recipe sounds great. i was wondering if you have tired making it without cover in foil. i don’t use tin foil. i don’t even have any in my house. the only option i could think of instead of foil would be parchment but it wont cover and seal in the heat/steam the same way foil would.. any suggestions?
The purpose of the tin foil is to prevent the bread from over-browning in the oven for such a long baking time. If you don’t mind a nice thick dark brown crust then I’d say you could skip using foil altogether, but I haven’t tried that so I can’t promise that it’s going to be successful.
Okay I just baked up a batch of this over the weekend and decided to try without the foil. The crust was browner than usual but it didn’t turn out as thick or tough as I expected so I’d say you’re good to go for baking without foil.
Awesome thanks so much!
Hi Megan, for the bread maker, do I use instant yeast if on the quick setting? Or are you using traditional yeast with both methods?
Use instant yeast for either and you should be fine. If you have regular active dry yeast then you will want to bloom the yeast.