Most bread is vegan, I know, but if you are also avoiding gluten, maize and yeast then things can get tricky. Gluten-free options available to buy in supermarkets often contain maize and recipes often include eggs.
Over the years, we have tried a plethora of bread recipes, most of which we haven’t cared to repeat. A few options have become real favourites though, so today I’d like to share those with you.
1. Adventure Bread by Josey Baker
This bread makes no attempt to imitate wheat loaves but is deliciously unique. It is very dense and not really suitable for making a sandwich with, but it’s lovely spread with hummus or guacamole. It also goes really well with soups.
You can find the recipe online here and it is also printed in his book, Josey Baker Bread.
The only tip I have to add is that the ‘flax seeds’ that the recipe calls for are also known as linseeds and, whichever name is on the packet, they must be whole seeds, not milled.
2. Sweet Potato Flatbread by Brittany Jaroudi
With just 2 ingredients, this flatbread couldn’t be easier to make. We do like to add some dried herbs to the mix though. We add ½ tsp each of thyme, rosemary, oregano, sage and Himalayan pink salt.
3. Red Lentil Flatbread
This is another option that we love to eat with soup. To make this flatbread, I either buy organic red lentil flour, or make my own by blending organic red lentils in my NutriBullet.
Ingredients:
2 to 3 tbs olive oil
96g red lentil flour
2 tbs ground flaxseeds
240ml water
Method:
1. Preheat oven to 180 degrees Celsius.
2. Grease a medium rectangle pan or baking dish (approximately 20cm x 20cm) with olive oil and place in heated oven.
3. Add remaining ingredients in a blender and blend until well combined. It should resemble a thick but pourable pancake mix.
4. Pour mix into the hot and pre-heated dish. Bake for 25-30 minutes or until the bread forms a golden crust.
4. Farinata by Jamie Oliver
Jamie Oliver’s farinata is simple yet tasty. It really must be eaten warm and we often enjoy it as an afternoon snack.
You can find the recipe online here, but we sometimes like to vary it by adding to the mixture: 1 tsp turmeric, a pinch of cumin, a thinly sliced courgette and a sliced onion.
