I don’t know what happened to make me forget to share this recipe sooner! I developed it while working on our favorite GF flour blend and, since making the transition off of most wheat products, we have not looked back. We have spent the summer going Gluten Free, and the shift has been nothing but positive. In fact, any time one of us does eat something gluten-full, it makes us feel bloated and triggers a list of reactions.
I should make an important distinction here. My family has been using the elimination diet method to isolate and identify what dietary adjustments are needed for our health. Some of my family potentially do have allergies to some products. We have isolated those things and will seek out medical diagnosis in addition to our own lifestyle adjustments. One important tidbit I have learned from becoming a gut health nutrition coach is that occasionally, some allergies, if ignored or not caught in time, with prolonged exposure, can become more severe.
Some people have severe allergies, which manifest quickly and sometimes violently. The world needs to take that seriously, whether it be from shellfish, gluten, tree nuts, peanuts, animal products, chemicals, fruit, or anything else you can imagine. I have heard horror stories of adults who do not believe parents when they say a child has an allergy to bananas and feed the child one as soon as the parent’s back is turned. That is abuse, betrayal, and can potentially become fatal.
Here is an excellent article from Cleveland Clinic to help you understand food sensitivities and intolerances. To learn more, consult your doctor or allergist. If you find that you have a food, environmental, or other sensitivity, cease exposure or use of that item immediately. Heal. Don’t torture yourself. Your body is trying to tell you something important. Listen to it and minimize inflammation. Inflammation is the gateway to illness and disease.
What I have described is not a full-blown allergy for *most* of us. I consider us very fortunate in this point in our journey. But that does not mean we intend to go back to a SAD (standard American diet) lifestyle. We have a long way to go in finding a new rhythm and way of life, and we know we are better off by making these changes. Nutrition and health are a biodiverse, individualized process for every person. I encourage you to listen to what your body is telling you. Always pay attention to ingredients and do your research for the things you buy, prepare, and consume.
Vegan GF Bread
- 1 stand mixer or large mixing bowl
- 1 2-lb bread loaf pan
- 2 Tb coconut oil avocado or olive oil are excellent alternatives
- 1/4 c ground flax seed
- 1 Tb white vinegar
- 2 cups water warm to slightly hot
- 2 Tb coconut palm sugar or sweetener of choice
- 2 tsp instant yeast
- 3 cups gluten-free flour blend we used PSL Healthy GF Flour Blend
- 1 tsp kosher salt
- In a large mixing bowl or stand mixer, add coconut oil, ground flax, sugar, white vinegar and warm water. (This melts the coconut oil and sugar while allowing the flax seed to soften and bloom.) Allow it to stand until the water has cooled enough to touch but is still warm.
- Once the mixture is cooled slightly so that it will not kill the yeast, add the yeast and gently mix.
- Add the gluten-free flour, and then add the salt. (Do not add salt against the yeast without adding the flour or else the salt can also inhibit yeast growth.) Mix for 2 minutes on medium speed to fully incorporate all ingredients.
- Cover the bowl and allow the dough to rest for 10 minutes.
- Generously spray your bread pan with coconut oil.
- Lightly dust your counter with more gluten-free flour. Gently coax the dough out of your bowl. Use a dough scraper if necessary. Dust the top of the bread dough. Using your hands, you can roll or shape the dough into a flat rectangle. Make sure it does not stick to your countertop. If it does, you can add additional flour to your surface.
- Loosely roll the dough into a log and place it in your prepared loaf pan. Loosely cover the bread dough and allow it to rise in a warm place for approximately an hour, or until the dough has crowned 1/2" above the pan at the center of the loaf.
- Make a swift 1/4" deep cut across the length of the bread dough with a sharp blade. Brush the loaf with coconut oil to promote browning if desired.
- Bake your gluten-free bread for 55-60 minutes or until the center reaches approximately 210F.
- Carefully turn out the bread onto a cooling rack. (If you leave it in the loaf pan to cool, it will turn out gummy.) Do not cut until bread is completely cooled.