You may or may not know this, but I have been gluten free for over a year. It has helped me overcome a lot of ailments that were dragging me down. It’s not for everyone, but it did help me.
Add on top of that that we eat vegan and I’ve been put on a temporary soy restriction due to our fertility process. (Did you know that people who avoid soy also avoid xantham gum?) Well, there isn’t much left, is there?
Wrong. There’s a ton left! Especially when you can replace everyday staples that you’re used to having. Like bread.
This bread is light and flavorful and will hold up as sandwich bread. With a single trip to your local bulk store, you can make as many loaves of this as you’d like. And the bulk store trip is honestly the most time-consuming part. This dough comes together in less than 10 minutes. Yup, less. Than. Ten.
Let’s get to it, huh?
- 1 tbsp psyllium husk powder
- 2 cups plan Forager cashew milk (or if avoiding xantham gum doesn't matter to you, any nut milk)
- 3 cups Lizzy's GF flour mixture (4 cups of brown rice flour and buckwheat flour, 2 cups of almond or quinoa flour and tapioca starch, whisked together)
- 2 tbsp baking powder
- 1-1/2 tsp baking soda
- 2 tsp salt
- Preheat your oven to 350 degrees F.
- Mix together the psyllium husk and cashew milk. Microwave them for 30 seconds to warm up and activate the psyllium powder.
- Whisk together the flour, baking powder, baking soda, and salt. If you want to add any other herbs or spices, this is the time to do it.
- Pour the psyllium/cashew milk mixture into the dry ingredients with a spatula until completely combined. The mixture will have a little elasticity to it, but mostly it will just be wet.
- Pour into a greased and floured bread pan. Bake in preheated oven for 1 hour and 5 minutes. Turn the bread out of the pan onto a cooling rack. It'll be ready to eat in just a few minutes!
That’s it, guys. This isn’t just for people who are allergic to everything, either. I fed this to a few people who all were completely surprised by how good it was. So there.
So, you’re already making this right now, right? I’ll leave you to it.