Glutenfree over 42°C

Almond Rosemary&Black pepper Glutenfree Vegan Bread

Hello there! This is my so far most favourite vegan glutenfree bread recipe. I love all the flavours, spiciness and structure. When I´m about to make and eat bread, I think it should be extraordinary! So I refuse to do simple boring bread doughs! ;D This recipe was created on Gozo, Malta when I was working in Amchara retreat&detox centre where we were „forced“ to cook only glutenfree even for us as a staff members. So back then I learned how to get really creative with ingredients that were given to me.

Vegan glutenfree baking (and over all vegan baking) can be tricky and for some people intimidating. I will surely make a blog post about how to do it right! But now I will share with you some basic tips. You don´t have to use eggs for baking at all, honey bun, you just need to think how to make it fluffy! Of course I´ve failed in this maaaany times in my carreer and I had to bin few cakes or breads cause they were like a rocks or the doughs didn´t raise at all. So I know what it´s like ;D. It will take some time and effort…and patience to master this, but in the end it´s quite simple.

In this recipe I used oil, chia seeds and psylium. That is what it will hold it together. Chia seeds are perfect egg replacement btw. For fluffiness I used tomatoes and baking powder. Everything else is just for the taste. I also love the almonds in the dough. But they are not so important if you would like to make it nutfree.

I think that combination of chickpea and buckwheat flour is perfect for starting with the vegan baking.

So! Enjoy it and definitelly tell me how it went! 😉

 

Almond Rosemary&Black Pepper Glutenfree Vegan Bread

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Serves: 16
Prep Time: 30 minutes Cooking Time: 35-45 min

Ingredients

  • 50g almonds
  • 2 cloves garlic
  • 2 tsp salt
  • 15g rosemary
  • 120g chickpea flour
  • 200g buckwheat flour
  • 1 tsp baking powder
  • 1tsp soda
  • 1 tbsp ground pepper
  • 15g chia+55g water
  • 60g olive oil
  • 1tbsp psylium
  • 280g tomato (4pc)
  • 135g onion (2pc)

Instructions

1

Preheat oven – 180 °C + medium grill mode

2

Place almonds, salt, garlic and rosemary into a food processor and ground all into a flour.

3

Soak your chia seeds into a water and put aside.

4

Add chickpea and buckwheat flour, baking powder, soda, ground pepper, psylium to a food processor and combine well with previous mixture you already have in there.

5

Cut your tomatoes into pieces and add them to a food processor and mix well.

6

Add olive oil to your soaked chia seeds, combine well and add them to the mixture in food processor and pulse.

7

Cut onions into pieces, add them to your mixture and pulse shortly – leave the mixture with chunks of onions.

8

Bake 35-45 minutes.

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