Soft & Flavorful Vegan Gluten-Free Bread with Italian Herbs ✨😋
Ingredients:
1 1/2 cups (360ml) warm plant-based milk (almond, soy, or oat, approx 110°F / 43°C)
2 teaspoons active dry yeast
1 teaspoon maple syrup or sugar
3 cups (420g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
1 tablespoon Italian herb seasoning
1 teaspoon salt
1/4 cup (60ml) olive oil, plus more for brushing
Optional: 1/4 cup nutritional yeast for cheesy flavor
Directions:
1. In a large bowl or the bowl of a stand mixer, combine the warm plant-based milk, yeast, and maple syrup/sugar. Let stand for 5-10 minutes until foamy.
2. In a separate bowl, whisk together the gluten-free flour blend, Italian herb seasoning, salt, and nutritional yeast (if using).
3. Add the dry ingredients to the wet ingredients. Pour in the olive oil.
4. Mix on low speed (using paddle attachment if using a mixer) or with a sturdy spoon until just combined. Increase speed to medium and beat for 3-5 minutes. The dough will be sticky and more like a thick batter.
5. Grease a standard 9x5 inch (23x13 cm) loaf pan.
6. Scrape the dough into the prepared loaf pan, smoothing the top with a wet spatula or oiled hands.
7. Cover the pan loosely with oiled plastic wrap or a damp cloth. Let rise in a warm spot for 45-60 minutes, or until noticeably puffed up (it might not double).
8. Preheat oven to 375°F (190°C).
9. Gently brush the top of the loaf with a little olive oil.
10. Bake for 40-50 minutes, or until the crust is golden brown and an internal thermometer reads around 205-210°F (96-99°C). If the top browns too quickly, tent loosely with foil.
11. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing. Slicing while warm can result in a gummy texture.
Recipe Information:
Preparation Time: 20 minutes (+ 1 hour rising) | Cooking Time: 40-50 minutes | Total Time: 2 hours 10 minutes | Calories per Serving: Approx. 180 per slice | Number of Servings: 12 slices
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