▷ Vegan Olive & Rosemary Bread: Featured on Loving Gluten Free TV Show

Gluten-Free » Vegan Olive & Rosemary Bread: Featured on Loving Gluten Free TV Show

Discover the delicious Vegan Olive & Rosemary Bread featured on Loving Gluten Free TV Show. Perfect for a healthy, flavorful treat!

Deliciously Nutritious Bread Recipe for a Healthy Lifestyle

The Vegan Olive & Rosemary Bread is a delightful savory option that combines the rich flavors of olives and rosemary with a wholesome blend of ingredients. Utilizing a vegan egg replacer and a hint of xanthan gum, this bread achieves a perfect balance of flavor and texture. The use of hearty buckwheat flour not only adds nutritional value but also contributes to the bread’s satisfying consistency.

This plant-based bread is soft and wholesome, making it an excellent choice for anyone looking to enjoy a flavorful twist on traditional bread. Its unique combination of seasonings will elevate any meal, allowing it to shine as a standalone treat or a complementary side. Whether you’re vegan or simply exploring healthier alternatives, this recipe promises to be a delightful addition to your baking repertoire.

Wholesome Delights: A Plant-Based Twist on Classic Bread!

Unlike regular bread which requires messy kneading my gluten-free bread is like a cake mix so it just quickly comes together in a matter of minutes so to start we have some warm water here 350 M and we’re going to add in our yeast now you need to ensure the water is at the correct temperature if it’s too hot it will cill your yeast and if it’s too.

Cold it won’t foam to this I’m adding 1 teaspoon of castor sugar and I’ll give that a quick mix and I’m going to set this aside for about 10 minutes until it’s nice and foamy now to a mixing bowl we add some buckwheat flour now buckwheat flour is fantastic because it’s rich in protein and fiber it’s about 210 G there this.

One is a high quality Australian buckweat flour and some tapioca flour tapioca is great because it has beautiful Bounty properties when baked it’s one of the most versatile gluten-free flowers you can have in your kitchen so I’ve used an equal amount of Tapioca And bucket here some sea salt flakes to season.

And a/4 teaspoon xantham gum what xantham gum does is it adds beautiful stretch to our dough and the beauty of this one is it’s made using peas not soy so it’s completely soy free and we’ll give that a quick blend and now to our wed ingredients we’re going to add that foamy yeast into.

Our bread it’s risen beautifully some extra virgin olive oil I’m using 3 tbsp here because the this is a vegan bread when not using any butter or dairy straight in with that some apple cider vinegar this will give our bread a little bit of a lift a fluffy boost and because this is a vegan bread we’re using a Vegan egg replacer today now.

What we need to do here is mix 1 tbspoon of this egg replacer with about 3 tablespoons of water until it goes nice and gooey the way they achieve this is by adding some Chia to the flour mix which has really gooey stretchy properties naturally and then that will replicate our egg so I’m just going to give that a quick mix straight in so.

Your vegan friends can enjoy this bread too I’ll give that another quick mix okay our bread batter has come together nicely so it’s kind of like a thick cake batter that’s what you want and now for our Rosemary and olives now if you want a plain bread you can.

Just stop here but I love it with some Rosemary and being of Greek Heritage I love my olives so I’m going to add half the olives to the batter and the rest will be sprinkled on top same with the Rosemary I’m just going to cut a few sprigs here and finally chop our Rosemary so some goes into the batter and some get sprinkled on top I’ll give.

That a quick mix don’t want to over mix it here that’s done now we’re ready to spread this into our tin now you can use any flavor combination you like here I’ve used Rosemary and Olive but you can make this a multigrain bread and use your favorite seed or you can have a sesame.

Seed crust by sprinkling some seeds into the base of the tin before the batter goes in in that goes we’ll spread our batter evenly into the tin and I’m going to sprinkle over the remaining olives now this will rise quite a bit so we need to allow plenty of room in the tin and some more.

Rosemary I’m going to cover it in cing wrap this needs to rest for 1 hour we want it to at least double in size so it’s nice and fluffy and then I’m going to bake it for 40 minutes at 200° we’ve made our beautiful gluten-free Loaf from scratch today but another.

Option is to pick up a high quality bread mix from your local store now let’s get in and have a taste who would have thought that gluten-free baking would be easier than baking a regular loaf of bread I just want to show you how light and fluffy that Center is look at that squeegy and soft I’ll just tear it apart to show you how soft.

That is O delicious and it’s still warm I’m going in for a taste M those warm colorat olives are so plump and juicy and paired with the Rosemary it’s just so fragrant and delicious I wish you could smell what I’m smelling right here gluten-free baking doesn’t have to be hard keep this.

Loaf foro