Who knew that eating gluten-free bread without milk and egg (vegan) it would be so easy and delicious! Get ready because this recipe is extremely easy and delicious to make a mini sandwich.
For those who have children at home, it's a great lunch option to take to school. I found this recipe very similar to a French roll because it is crispy on the outside and soft on the inside.. It crackles on top, which is also reminiscent of French bread and the taste is very good.!
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I have already tested some gluten free french bread recipes but I always find it very massive inside (I already thought that of the original with gluten, imagine the gluten free), so I always end up choosing to try to make recipes that are more dry and with a lighter dough.
>Se você não encontra goma xantana sem contaminação cruzada na sua cidade, I will leave the link here of a brand that sells the closed package: https://amzn.to/3qheMp3
>Aqui tem também polvilho doce: https://amzn.to/3tk1fis
>E a fécula de batata: https://amzn.to/3CUXi6X
Let's go to the ingredients of this gluten-free, dairy-free and egg-free bread (vegan) soft and crispy
- 1 cup of rice flour
- 1/3 cup of potato starch
- 2 tablespoons of sweet cornstarch
- 1 tablespoon brown rice flour
- 2/3 xanthan gum teaspoon
- 1 tablespoon of psyllium
- 1 teaspoon full of salt
- 1 teaspoon full of dry yeast
- 1 ½ tablespoon of sugar
- 1 ½ tablespoon of vegetable oil
- 100 ml of warm water
How to make gluten-free bread
- start with yeast: mix, the sugar, yeast and warm water and let it rest for a few 10 minutes
- In the mixer bowl, add dry ingredients: flours, will, gum xanthana and psyllium
- When the yeast has foamed on top, add to dry ingredients along with oil
- Place in mixer on medium speed until smooth.
- To shape the buns: wet your hands with ice water and take 1 tablespoon full of pasta
- Toss the dough from one hand to the other until you get a tube shape.
- It's okay if it doesn't get completely smooth with some fingerprints in the dough as we'll still let it rise
- Place the molded breads in a greased shape with oil and rice flour.
- Let it rest indoors for 1 hour (I left it in the oven and put a roasting pan with hot water to help along)
- after grown, bake in a preheated oven at 230 Pour the batter into the pan and smooth the top with the back of an oiled spoon. 25 minutes on average. If you want them to be golden on top, leave it on the grill for a maximum of 1 minute (be careful because the buns are very thin, tend to burn easily)
- Wait for it to cool down or at least to warm to cut it because when it is too hot it can give the sensation of a battered/wet texture.
Watch the video on how to make gluten-free bread without milk and egg (vegan) to see the texture of the dough and the ideal way to shape it: https://www.youtube.com/watch?v=C5_GEY3v7Fw&t=335s
Tips for making gluten-free bread recipe work
• The dough is even soft, so be patient when modeling because it really messes up your hand!
♥ This is a nice bread for making sandwiches or making a flatbread, however notice in the photos that it is thin and does not contain much stuffing/core.
• Do not exceed the oven time, sometimes the feeling that it's not ready yet because it gets very white but if you leave it longer it burns very easily and hardens.
♥ Yes you can freeze! When defrosting, place in the microwave. 1 minute or in the oven.
• The next day it gets a little harder so it's nice to put it in the microwave too to soften it up.
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