Vegan Bread Recipes: GF Oregano Garlic Bread

Feel like biting into a piece of delicately warm, fresh from the oven, mouth-watering bread? If the answer is “YES” … do I have a recipe for you! The best part is that it’s vegan and gluten-free. Personally, I’ve chosen to stick to a gluten free diet, not because I need to but because I want to. After much reading up on the subject, I felt that eliminating gluten would be the best path for me. The problem with gluten, apart from the unnatural chemicals added to wheat processed in the U.S., is that those ingredients are binders and not only do they stick to each other but they stick to your intestines as well, Even if you mix in some gluten free items only occasionally, you’re allowing your body the opportunity to function more cleanly. I have been searching and trying my best to come up with my own gluten free bread recipe. What I’ve learned so far is (1) that it’s very tricky to get the ingredients just right. A little off and either it’s a gloopy mess or hard as a brick with the texture of car tires. (2) That there are many kinds of gluten free flours to choose from and seemingly endless ways to combine them! This is the first combination that I’ve truly enjoyed. I will continue to work with different flours, and as soon as I find another combination that I really like, I will definitely share it! I found that resulting bread I created was flavorful, dense but not overly thick, with a crunchy outer crust and a soft inner section. I added some garlic and oregano for additional flavor. Before getting into the recipe, allow me the opportunity to share with you a few of the health benefits of garlic and oregano. Garlic Garlic has been shown to lower LDL (bad) cholesterol and raise HDL (good) cholesterol. It can also lower blood pressure. It reduces inflammations its’ great for people who suffer from arthritis. Garlic also has antiviral and antibacterial properties so it can also help protect you from possible illness. Oregano Oregano also contains antifungal and anti-bacterial potteries, helping to prevent illnesses like the flu and colds. Garlic contains vitamins A C, E, K, and potassium and iron. Garlic can also help lessen the severity of chronic infections and illnesses. Read below to create your own flavorful, natural, preservative-free, mouthwatering bread.

Vegan Bread Recipes: GF Oregano Garlic Bread

Recipe Type: Allergen Free Appetizers Sandwiches

YIELDS 1 Loaf

PREP TIME 40 min

COOK TIME 01 hour 00 min

TOTAL TIME 01 hour 40 min

1 cup all-purpose gluten free flour
1 cup buckwheat flour
1 2/3 cups almond milk
1/4 cup vegan butter
1/2 cup potato starch
2 tsp dried oregano
2 cloves fresh garlic
2 tsp dry yeast
2 teaspoons (approx.) Coconut oil
1 tsp dark molasses
1 tsp baking powder
1 tsp baking soda
1 tsp apple cider vinegar
pinch salt

1 cup all-purpose gluten free flour
1 cup buckwheat flour
1 2/3 cups almond milk
1/4 cup vegan butter
1/2 cup potato starch
2 teaspoons dried oregano
2 cloves fresh garlic
2 teaspoons dry yeast
2 teaspoons (approx.) Coconut oil
1 teaspoon dark molasses
1 teaspoon baking powder
1 teaspoon baking soda
I teaspoon apple cider vinegar
pinch salt

Directions

1. Add the dry yeast into a bowl with warm (not hot) almond milk. Wait about five minutes until frothy.
2. While waiting, add flour, potato starch, baking powder, baking soda, apple cider vinegar, thinly sliced garlic, dried oregano, salt, molasses, and melted vegan spread into large bowl, then mix with an electric mixer at low speed adding in the yeast mixture when frothy.
3. Mix at medium speed, about two to three minutes.
4. Grease bread pan with coconut oil. Take a piece of silver foil (enough to cover top of pan) and grease as well.
5. Pre-heat oven to 350F.
6. Place your batter into the pan. Use a wet spatula to smooth out the crust. You’ll want the dough to rise in a dark warm area, near oven is a great place, cover the pan with silver foil, wait for about half an hour or until the dough is level to the top of the pan. Remove silver foil.
7. Place in oven.
8. Bake 50 to 60 minutes. When removing it should be a light, warm shade of brown.
9. If you have a wire rack, transfer it there and allow the bread to cool. If you don’t have one, transfer to a plate or other cool surface, then wait at least half an hour. Be patient. Slightly warm is fine, but if the bread is too hot, the center will be gooey. If you slice the bread when it’s slightly warm to the touch you’ll enjoy a (nearly) perfect piece of bread!
I used Bob’s Red Mill Potato starch, buckwheat and all purpose GF flour, however many other brands offer these products as well. Use your favorites! I used Earth Balance for the vegan spread. However feel free to use your favorite brand, there are many great vegan spreads out there as well. I found that adding the potato starch really made a difference. It adds more texture, helps to bind, and also keeps the bread from being too heavy.
I had a great time creating this recipe, hope you have just as wonderful a time enjoying it 🙂

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Photo: Alex Kudukis