You know something? I don’t really bake a lot of bread. I just don’t really care for bread – gluten-free or otherwise. But there are moments where bread comes in handy. To be toasted for breakfast, to be used for sopping up chili or soup, to sandwich awesome fillings.
I’ve adapted a flour blend from Bette Hagman’s book The Gluten Free Gourmet Bakes Bread to be totally vegan. It is probably the flour blend that I have the most success with so I wanted to share it here.
This blend is scaled down to make enough flour blend for two loaves of Basic Bread or Hemp & Seed Bread. There may be a little bit of flour blend left over – about half a cup or so. I’ve tried without much success (thanks in part to my lousy halving, measuring, counting skills) to make the blend match two loaves perfectly. So this is the best I could do.
- 1½ cups chickpea flour
- ½ cup sorghum flour
- 2 cups tapioca starch
- 2 cups cornstarch
- 1½ tablespoons xanthan gum
- ½ tablespoon salt
- ½ tablespoon egg replacer powder
- 1½ tablespoons agar powder
- ¼ cup + 2 tablespoons granulated sugar
- Sift all ingredients together. Store in an airtight container in a cool dry place until ready to use. Shake/stir before using.
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