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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 144.7
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 227.1 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 5.1 g

View full nutritional breakdown of GF Vegan No Knead Crusty Bread calories by ingredient
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GF Vegan No Knead Crusty Bread

Submitted by: MILLERSIMPSON

Introduction

This recipe takes a bit of time, but is very easy to make. I have adapted it from a National Home Gardening Club recipe to make it Gluten Free it was already vegan. Very crusty - you can check out a non GF version at www.motherearthnews.com or just replace the GF flours with your favorites - you won't need the flax, the sugar or the baking powder. This recipe takes a bit of time, but is very easy to make. I have adapted it from a National Home Gardening Club recipe to make it Gluten Free it was already vegan. Very crusty - you can check out a non GF version at www.motherearthnews.com or just replace the GF flours with your favorites - you won't need the flax, the sugar or the baking powder.
Number of Servings: 10

Ingredients

    Active Dry Yeast, .25 tsp
    Warm Water, 1.5 cup
    *Chickpea Flour (Garbanzo Bean Flour), 1 cup
    Quinoa Flour, 1 cup
    Rice flour, white, .75 cup
    *Buckwheat Flour, .25 cup
    **Flax Seed, 1 tbsp (ground)
    Water, tap, 2-3 TBSP
    Baking Powder, 1 tsp
    *Diamond Crystal - Kosher Salt, 1.5 tsp
    Granulated Sugar, .75 tsp

Directions

Place yeast in a large bowl and add 1.5 cups of warm water. Let dissolve.In a separate small bowl add Gound flax seeds and 3 TBSP of water and let gelatinize - 3 tsp of Xanthan gum can be substituted. Add the other dry ingredients except the sugar then add the flax gelatin or xanthan gum. Stir until mixed and the dough is shaggy/sticky. sprinkly sugar over the top and cover bowl with plastic wrap and let rest for 12-18 hours at room temp - 70 degrees. Dough will hopefully have a bubbled appear when ready for next steps. Lightly flour (GF or Cornmeal) a surface and turn dough out onto it. Flour the top and turn the dough onto itself once or twice. then cover loosely with plastic wrap and let rest again for about 15 mins. Generously coat a dish towel with more flour or cornmeal and your fingers and gently move to the towel shaping into a ball, cover with another clean dish towel and let rise another 1-2 hours. About 20 minutes before the dough is ready heat oven to 475 (I use 400-425 because my oven tends to be hot) - place a dutchoven or Pyrex/ceramic dish with cover into the over as it heats. When dough is ready carefully remove the lid - slide your hand under the towel under the dough and turn into the hot dish - give the pan a firm shake to shape the dough a bit. then replace the lid and bake in the over for 30 mins. Remove the lid if it needs more browning and bake up to an additional 15-20 mins until golden brown and crusty. Allow to cool for at least an hour before slicing.

Serving Size: Approximately 8-10 one inch slices

Number of Servings: 10

Recipe submitted by SparkPeople user MILLERSIMPSON.






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