Bryannas Gluten Free White Vegan Yeast Bread Recipes

Steps:

• Add the frothed-up Yeast Mixture to the Flax Mixture in the blender and blend briefly. Dump this into the bowl of a stand-up electric mixer. Using the whip attachment, gradually beat in the Dry Mix until it is all mixed in. Beat on high for about 3 1/2 minutes. Scrape the dough (it's actually a really thick batter) evenly into the prepared pans and smooth the tops flat. Cover and let rise in a warm place 1 to 1 1/2 hours, or level with the tops of the pans. (You can slash the top of the loaf with a sharp knife or razor blade, or not, as you prefer.) Have the oven preheated to 400 degrees F. The bread tends to stick to the pan, so you may want to use nonstick pans. Also try lining the pans or generously greasing them. Bake the breads for 20 minutes, then reduce the heat to 350 degrees F and cover the breads with loosely foil. Bake for 30 minutes more. Loosen the edges with a table knife and carefully remove the loaves from pans to a rack to cool before slicing. This really looks, smells and tastes like bread. You can toast it and make breadcrumbs or bread crumbs out of it.

Steps:

• Preheat the oven to 400F and place a pizza stone or an upside down baking sheet inside.
• In a large bowl, whisk together the dry ingredients.
• In a separate bowl whisk together 1/4 cup warm water and egg replacer, then add to the flours with the oils and another 1/4 cup warm water.
• Mix to combine, then slowly add 1/2 cup warm water, mixing to make a wet dough.
• Keep mixing until parts of the dough begin to pull away from the sides of the bowl(it won't clump).
• Scrape onto a dampened counter and divide into parts.
• With wet hands, place one piece of dough on a sheet of parchment paper and, with wet fingertips smooth the dough into a 1/2" thick round.
• Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.
• Place the parchment paper on the hot pizza stone.
• Bake for 5 minutes, then carefully flip and bake for another 5 to 7 minutes, or until lightly brown on both sides.
• Allow to cool for 3 to 5 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half.
• Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.

Steps:

• Before bed in a medium non-metalic bowl whisk the first four dry ingredients well. Blend in the soured almond milk, cover tightly with saran wrap and leave in oven with the light on.
• The next day, in a small bowl, mix 1/2 cup water with ground chia seeds and stir very well until an even paste is reached. Stir in the egg yolks, oil (warmed if you use coconut) and two teaspoons of cider vinegar if soured almond milk wasn't used in the first step.
• In a medium bowl mix sorghum, ground almonds, tapioca, ground flax, guar gum, baking powder and soda and salt mixing well.
• Mix the wet ingredients with the dry and gingerly mix both with the soaked grains from the oven being careful to keep as much lift as possible.
• In a mixer beat the egg whites and 1/4 teaspoon of cream of tartar until stiff peaks form. Fold carefully into the completed mixture and turn into a greased and floured loaf pan. Level with a spoon dipped in hot water and slash down the middle with a knife.
• Let dough sit while oven preheats to 350 degrees then cook for between 35 and 45 minutes until toothpick inserted in centre comes out clean.