Does anyone still have carrots from their garden or CSA? This carrot bread (recipe from Erin McKenna’s cookbook Bread & Butter) was delicious.
Between the carrots and walnuts in this bread, it feels like a pretty nutritious snack!
Wow, I liked this bread even more than the brown bread I made recently. And this hearty flax meal bread (again from Erin McKenna’s awesome Bread & Butter cookbook) has bonus nutrition from the flax meal and chia seeds!
The bread came out chewy and soft in the middle, with a slightly crunchy crust. Gluten-free vegan bread success, again! Yum!
I made a loaf of gluten-free and vegan bread, and it came out great! It tastes…like real bread! And it doesn’t even fall apart!
I bought Erin McKenna’s Bread & Butter cookbook of gluten-free vegan bread and pastry recipes, and after buying a few new ingredients and getting over my intimidation, I finally went for it and made a loaf of brown bread. It took about 3 hours from start time to eat time, but I’m pretty excited about the results and am looking forward to trying out some more bread recipes from the cookbook.
I’ve tried a lot of gluten-free breads over the past few years, and until recently, Udi’s millet-chia bread was my default bread. It’s pretty good toasted, and not bad fresh. That probably doesn’t sound like a ringing endorsement, but most gluten-free breads are at best edible when toasted and barely edible fresh. Then one morning at the grocery store, Jeff noticed Canyon Bakehouse gluten-free bread. I decided to give their 7-grain bread a chance, and the rest is history.
Their slogan is “love bread again,” and it is apt. This bread tastes great fresh or toasted, and is even a little chewy! Bonus #1: their products are also dairy-free (and nut and soy free, although I am lucky enough to be able to eat those things). Bonus #2: they are based in Loveland, CO, which is just south of where I live! I like being able to support a local business, but even if they aren’t local to you, it looks like they sell their products in thousands of stores, and ship from their online shop.
So far, cornbread (including pumpkin cornbread) is the only vegan and gluten-free bread that I’ve successfully made. I made this yummy loaf of cornbread using a recipe from the first BabyCakes cookbook. For those of you who don’t own this fantastic cookbook, the recipe is also available online here. The only small deviation I made from the recipe is that I substituted corn flour with corn starch, but the bread still turned out so well that the two of us scarfed down most of the loaf with some leftover miser wat (recipe for that, and other delicious vegetarian Ethiopian dishes, is here).
This is my favorite bread that I’ve made so far in my fabulous bread maker. The recipe is based on this one.
1 ¼ cups warm water
2 tablespoons canola oil
2 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon salt
1 cup quick oats
1 cup whole wheat flour
1 cup bread flour
2 ½ teaspoons yeast
I run this on the whole wheat cycle for a medium loaf with a light crust. It’s great if you mix in a couple of handfuls of sunflower seeds, or probably anything else that sounds good.
This is a great recipe for summer! And I finally remembered to take a photo of one of my finished recipes before digging in!
- 3/4 cup white flour
- 3/4 cup whole wheat flour
- 1/8 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup applesauce
- 3/4-1 cup sugar (depending on how sweet you like your bread)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup grated zucchini
- 3/4-1 cup blueberries
Preheat oven to 350ºF. In a medium-sized mixing bowl, mix together flour, baking powder, baking soda, salt, and cinnamon. In a large mixing bowl, mix together applesauce, sugar, oil, vanilla, and zucchini. Add flour mixture to wet mixture, mixing until combined. Add blueberries and fold into batter until evenly distributed. Transfer batter to an ungreased loaf pan and bake for 40-50 minutes. Makes one loaf.