Here’s a recipe I got from The Gluten Free Gourmet Bakes Bread, modified for Levi’s dietary needs.
This is kind of complicated to write down because Bette Hagman has a ‘Bread Mix’ recipe that makes enough dry ingredients for 6 loaves, then the actual bread recipe with the wet ingredients, etc.
Here’s the Four Flour Bread Mix Recipe:
- 3 cups garfava flour (I used chickpea/chana flour)
- 1 cup sorghum flour
- 4 cups tapioca starch
- 4 cups cornstarch
- 3 Tbsp xanthan gum
- 1 Tbsp salt
- 1 Tbsp egg replacer powder
- 3 envelopes (7 g. each) unflavored gelatin (optional) – you can use agar powder too
- 3/4 cup sugar
Mix together and store in a ziploc bag till ready to use.
Now here’s the actual bread recipe with all the wet ingredients.
Four Flour Bread (Medium-sized Loaf)
- 3 1/3 cups Four Flour Bread Mix (from above)
- 2 1/4 tsp yeast
- 3 tbsp ground flaxseed + 9 tbsp warm water
- 4 1/2 Tbsp Earth Balance
- 3/4 tsp apple cider vinegar
- 1 1/2 cups warm soy milk
Grease your pan with olive oil.
In a mixing bowl of your kitchen mixer combine all the liquid ingredients, but not quite all the soy milk.
With the mixer turned low, add the dry ingredients (including yeast) a little at a time. Dough consistency should be like cake batter. Add more soy milk if necessary. Turn the mixer to high and beat 3 1/2 minutes. Spoon the dough into the prepared pan, cover, and let rise in a warm place for about 60 minutes or until the dough reaches the top of the pan.
Bake in a preheated 400F oven for 10 minutes, then cover with foil and return to oven for another 50 minutes, or until a cake tester comes out clean.
This recipe came from the book The Gluten Free Gourmet Bakes Bread by Bette Hagman, with a few minor adjustments made by me.
Omg. This is delicious. I cut recipe in half because I wasn’t sure how it would be…but, my 5 years old ate 2 slices, with the crust. Never buying from store again!!
Yay!!! This is our favorite bread too. I’m so happy it passed the 5-year old test! 😉
This bread was great Megan- thanks so much! I found another really good GF vegan bread recipe- this one gets a really great rise- check it out here http://wholeintentions.com/2009/05/gluten-free-bread-that-tastes-like/ . I actually tweaked it a little and added 1 tsp agar powder and use half Bob’s Red Mill All Purpose GF Baking Flour, and half of the mix in the recipe, plus I did 1.5 on all the ingredients to make a larger loaf for a larger loaf pan. Just thought you might like to try this one too 🙂
Thanks for sharing the recipe Grae! I’m always down to try new bread recipes.
Could a person make these into buns instead of loafs of bread?
Thank you,
Debra
You definitely could. The buns would probably need to be made using a ring mould or muffin tin though because the dough has a batter-like consistency and would likely spread out too much on your baking sheet and lose the bun shape. You can check out the recipe I’ve got here for buns which give some instructions too: http://www.thesethingsilove.com/2013/04/gluten-free-burger-buns/
I have a few questions that I didn’t see answers for, maybe I missed them, but was wondering if you could help me with:
1.)Is garfava flour a mix of garbanzo and fava bean? If so, is there anything I could replace the fava with? I have garbanzo and all the other ingredients. 2.) What is the final height of the loaf after it has set? 3.) How long does it last on the counter or have you tried refrigerating and freezing it? There have been other recipes I have tried and it’s only good for one day on the counter and others when I place in fridge or freezer, they turn completely hard and never come back to the correct consistency.
Thank you in advance!
Sorry for missing your comment Bridgett. I’ll try to answer as best as I can. It’s been a while since I’ve made this particular bread as we really don’t eat much bread these days.
1) yes garfava flour is garbanzo and fava mixed. I’ve always just used chickpea (garbanzo) flour straight and been fine.
2) oooo I can’t remember the final height of the bread. It would also depend on the size of your loaf pan too. Sorry I don’t have the exact measurement for you.
3) I would say it lasts 2-3 days on the counter, if I remember correctly. Like most gluten free breads with fewer starches it does tend to get crumbly or dried out more quickly than regular bread.
I know it’s been a long time and you’re not using this recipe much anymore, but have you ever tried it with a liquid sweetener like maple syrup or honey? Thanks for sharing the recipe – it looks amazing and I’m excited to try it!
I’m sorry it took me ages to reply to comments on my blog and yours was one of them.
I would totally try substituting a liquid sweetener like honey or maple syrup. I remember my mom used to make a whole wheat honey bread when I was a kid (obviously not gluten free) so it definitely can be done. Experiment and see! Would love to hear your results.