Vegan and grain free bread

Vegan Gluten free bread recipe

Vegan Gluten free bread recipe with nourishing seeds and nuts, only 2.2 grams net carbs per slice. Makes 16 slices.I halved the recipe to give it a try and it worked just fine!

Ingredients

• 1 cup almond flour (120g, 4.2 oz)
• 1 cup pumpkin flour (160 g, 5.6 oz) - make your own
• 1/2 cup coconut flour (60 g, 2.1 oz)
• 1/3 cup ground psyllium husk ( 72 g, 2.5 oz)
• 1/4 cup chia seeds
• 1 tablespoon baking powder
• 1 teaspoon salt

Liquid ingredients

• 2 tablespoon oil of your choice - grape seed oil, olive oil, almond oil (30 ml)
• 1 teaspoon apple cider vinegar or lemon juice
• 2 cups lukewarm water 40 C (105 F) , think hot bath temperature (480 ml, 16.2 fl. oz)

Instructions

• Preheat oven to 400 F preferably on fan-bake mode. 
• Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the bread don't stick to the pan. Set aside.
• Measure carefully all the dry ingredients, weight them for precision as the flours are high in fiber and missing some result in wet bread.
• In a large mixing bowl, whisk all the dry ingredients together, it shouldn't take more than 30 seconds. 
• Stir in the liquid ingredients, make sure the water is lukewarm if too cold the flours won't activate as well and as fast. Think hot bath temperature, not boiling water.
• Stir with a spatula at first, then knead the dough with yours hands for about 1-2 minutes until it comes together as a ball. The dough is slightly sticky, that normal but you should be able to form easily a ball of dough. If the dough stick a lot to your hands after 2 minute kneading the dough, it means you miss some husk. Adjust by sprinkling more husk, 1 teaspoon at a time, knead again 1 minute. You can also oil (or wet) your hands slightly to avoid the dough to stick to your fingers.
• Form a lovely round cylinder shape, don't flatten the top or the bread will be very dense. The bread won't raise or expand so shape the bread as you expect it to look when out of the oven.
• Wet your hands with water and massage the top of the bread to smoothed any cracks. 
• Sprinkle some pumpkin seeds on top of the bread and slightly press to stick to the top of the bread.
• Bake for 50 minutes, adding a piece of foil on top of the loaf pan after 30 minutes to ensure that the bread cook perfectly inside and the top don't burn. 
• After 50 minutes, insert a skewer in the middle of the bread, if it comes out clean or with few crumbs it is ready otherwise keep baking for 10 more minutes up to 70 minutes max. Check the baking every 10 minutes after 50 minutes. 
• Cool on rack for 3 hours before slicing.

How to eat? 

• This is a dense bread like German wholegrain bread, it can be a bit moist in the center and some people may prefer to toast each slices before eating.
• Use as a sandwich bread or toast for breakfast with your favorite spread like peanut butter and chia seed raspberry jam.

Storage

• Store up to 1 week in the pantry, wrap the bread in a clean kitchen towel and slice when needed to keep the loaf fresh.
• Freeze sliced in a airtight box or zip bags. Defrost in a toaster or at room temperature for 2 hours, then toast.

Notes

Net carb per slice : 2.2 g

How to make pumpkin flour ?

Add 3 cups pumpkin seeds into a blender and blend on high speed for 1 minute, stop before it turns into a butter. You should have a fine pumpkin flour, not coarse. Store leftover flour in a glass mason jar for 2 months.