Food, Recipes

Vegan Bread Recipes: GF Oregano Garlic Bread

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Vegan 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 Gluten Free Oregano Garlic Bread

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Prep Time: 40 minutes
Cook time: 60 minutes
Total time: 01 hour and 40 minutes
Yield: 1 Loaf
Ingredients
  • 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

  • Bread, Garlic, and Oregano
  • Oregano and Garlic
  • Loaf of Bread
Alexandra Kudukis

Alexandra Kudukis

Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian. She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane. She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career. Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans. She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.
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