Easy-Peasy Chicken Parmesan Recipe for Quick Dinner
Welcome to our vegan, gluten-free, and dairy-free recipe for Our Daily Bread! Get ready to sink your teeth into a warm loaf of bread with a crispy crust that’s perfect for any meal. My mission is to help people enjoy delicious food without sacrificing taste or their health. If you’ve struggled to find a bakery with gluten-free options or just want to try a new twist on classic bread, this recipe is for you.
I know that going gluten-free can be difficult, especially when it comes to baked goods. Don’t worry – this recipe is adapted from a wonderful one I found on food.com, and I guarantee that you’ll love it. By using tapioca starch, rice flour, and sorghum flour, we’re able to achieve the same texture as wheat flour without the negative side effects.
But this isn’t just any bread recipe – it’s our daily bread. Bread is an essential part of many people’s diets, and with this recipe, you can have healthy and delicious bread every day. Plus, as an added bonus, it’s vegan and dairy-free so everyone can enjoy it regardless of dietary restrictions.
So get ready to try something new! Our Daily Bread is perfect for sandwiches, toast, or just enjoying on its own with a little bit of olive oil and vinegar. Trust me; once you try this recipe, you’ll never go back to regular bread.
Why You’ll Love This Recipe
Listen up! I want to convince you why this recipe is simply the best. I know that there are hundreds of other bread recipes out there but hear me out. This vegan, gluten-free, dairy-free recipe is a real showstopper!
Firstly, imagine a freshly baked loaf of daily bread that’s warm and hearty. This bread is so versatile— slice it up for toast or use it to make mouth-watering sandwiches. The taste and texture are unbeatable.
But here’s the real kicker: this recipe is free of all animal products, making it perfect for vegans and those looking for plant-based options. If you think that means it’s less tasty or less filling, think again! The combination of ingredients like olive oil, vinegar, sugar, garlic powder, and xanthan gum create a flavor profile that will leave your taste buds dancing.
Worried about gluten causing inflammation or digestive problems? Not with this recipe! I promise you won’t even miss it because the sorghum and rice flours used give the bread a nutty, wholesome taste. It’s also free from yeast and uses an egg substitute to make it possible to enjoy if you have an egg allergy.
I’m telling you, this recipe isn’t just delicious and nutritious but also customizable! You can switch up the flour mix if you’d like or change the type of oil used. You can make it as plain or as fancy as you want. Try adding your own twist with flax seeds or cranberries for a fruity touch.
If you still aren’t convinced that this daily bread should be your next obsession, let me tell you one more thing- it’s budget-friendly too! No more breaking your wallet at gluten-free bakeries or paying extra for vegan goods.
So jump on board and try out this recipe- whether you’re vegan, gluten-free or not- trust me, you won’t be disappointed!
Ingredient List
Let’s dive into the ingredient list for our daily bread recipe. As a vegan chef, I always aim to use wholesome ingredients that are free from animal products and gluten. Here are the key ingredients you will need to make this delicious and nutritious bread:
Dry Ingredients:
- 1 cup sorghum flour
- 1 cup tapioca starch
- 1/2 cup rice flour
- 1/4 cup unflavored gelatin
- 1 tablespoon xanthan gum
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
Wet Ingredients:
- 3 cups warm water
- 2 tablespoons apple cider vinegar or white vinegar
- 2 tablespoons olive oil
- Egg substitute for 2 eggs (I recommend using flax eggs)
This ingredient list has been adapted from a wonderful recipe I found on food.com and modified to make it a bit more nutritious. You can trust that with these ingredients, you’ll be baking one of the best loafs with no animal products, gluten or dairy.
The Recipe How-To
Here’s where things get really exciting! Follow these steps and you’ll soon have a fresh, vegan, gluten-free and diary-free daily bread that is healthy and delicious.
Ingredients:
– 3 cups sorghum flour
– 1 cup tapioca starch
– 2 tsp xanthan gum
– 2 1/4 tsp instant yeast
– 1/4 cup sugar
– 1 tsp salt
– 1/2 tsp garlic powder
– 1/4 cup olive oil or other neutral oil (plus more for brushing)
– 2 tbsp apple cider vinegar or white vinegar
– 2 cups warm water
Instructions:
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Preheat the oven to 200 degrees F for just a few minutes (to create a warm place for dough to rise).
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In a large mixing bowl, whisk together sorghum flour, tapioca starch, xanthan gum, instant yeast, sugar, salt and garlic powder.
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Add olive oil and vinegar and start mixing with an electric mixer (or by hand). Gradually add in warm water while mixing until smooth.
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Grease a loaf pan with olive oil (or use parchment paper).
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Pour the dough into the loaf pan and use a spatula to even out the top.
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Cover loosely with oiled cling film/plastic wrap and transfer to the preheated oven for 25 minutes.
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Increase oven temperature to 400 degrees F and bake another 40 minutes (loosely cover bread with foil after about 20 minutes to prevent over-browning).
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Carefully remove from oven, let cool on wire rack before cutting into slices.
If you find the dough too sticky or wet, just put some oil on your hands when handling it! Also, experiment with the baking time if you like your crust either darker or lighter.
Enjoy your freshly baked daily bread right away, or freeze for future use.
Substitutions and Variations
Now let’s talk about some substitutes and variations you can use in our daily bread recipe.
For those who are allergic or do not wish to use the egg substitute or xanthan gum, flax, chia seeds or psyllium husk powder are great options to help bind the dough together. In terms of flour substitutes, you can use any gluten-free flour blend in place of sorghum or tapioca starch.
For a sweet twist, try adding some mashed banana, applesauce or honey to your dough. You can also experiment with different herbs and spices based on your personal taste preferences to make a truly unique loaf.
If you are looking for some protein-packed options, consider implementing legume flours such as chickpea flour, lentil flour or pea flour into the mix. Additionally, if you want to give your bread a subtle cheesy flavor without any animal products involved, nutritional yeast can be your friend.
Are you avoiding dairy? No problem! Coconut milk or almond milk can be great dairy-free alternatives for regular milk. Some folks like to add vegan cream cheese to their dough along with garlic and onion powder to create a deliciously savory loaf.
And last but not least – toppings! There’s nothing quite like sinking our teeth into freshly baked bread adorned with seeds and grains. Some great ideas for toppings include sesame seeds, sunflower seeds or even flaxseed meal for extra fiber.
Whichever substitutions and variations you feel called towards – remember that bread baking is highly customizable, so feel free to get creative with it!
Serving and Pairing
Now that we’ve made our delicious vegan gluten-free daily bread, it’s time to serve it up! You can enjoy it on its own or pair it with your favorite dishes. The possibilities are endless!
This bread is perfect for breakfast, lunch, or dinner. Slice it up and toast it for a satisfying avocado toast or peanut butter sandwich. Use it as a base for your favorite veggie burger or grilled cheese sandwich.
For Lunch, pair our daily bread with a hearty soup, like roasted tomato or chili. Or make tasty sandwiches filled with a variety of plant-based meats and cheeses.
As for dinner, the vegan gluten-free bread makes the perfect side dish. It pairs well with salads, pastas and casseroles. Served along with a spread of hummus or roasted veggies, this daily bread will be perfect for any social occasion.
Don’t forget about dessert either! Our vegan gluten-free daily bread is perfect for making mouth-watering desserts like garlic knots or homemade croutons that can be added to salads.
The best part? This daily bread serves a variety of dietary requirements – no one will be left without an option at the table.
Enjoy this deliciously baked artisan bread without any guilt of consuming animal products. A versatile bread recipe that you can put in different an array of meal plan without sacrificing taste and flavor.
Make-Ahead, Storing and Reheating
Congratulations, my friends – you’ve just made a delicious loaf of vegan, gluten-free, and dairy-free bread! Now, let’s make sure you store it correctly so you can enjoy it over the next few days.
This bread is best enjoyed on the same day that it is baked. However, if you have some leftover, fear not! It keeps well at room temperature for up to two days if stored properly. First, let the bread cool completely. Then, wrap it tightly in plastic wrap or store it in an airtight container.
If you want to freeze your bread for longer-lasting freshness, allow it to cool completely first. Then slice the bread and wrap individual slices in plastic wrap or aluminum foil before placing them in a freezer-safe bag. The slices can be frozen for up to three months. When you’re ready to eat them, simply pop them into a toaster oven or oven preheated to 300°F (150°C) until warmed through.
To reheat your bread slices or loaf: preheat your oven to 350°F (175°C). After wrapping the bread in tin foil, place it in the preheated oven and warm it for about 10 minutes. Additionally, if you have a bread maker, consider using it as a storage method instead of freezing! Freshly-made loafs can be stored in your bread maker on the keep-warm setting.
A delicious slice of fresh-from-the-oven bread can bring warmth to any mealtime. Knowing how to store, freeze and reheat your vegan, gluten-free and dairy-free loaf can help make sure that each slice is just as good as the first!”
Tips for Perfect Results
Alright folks, here are some tips for making your bread-making experience a success! Even if you’re not an expert in the kitchen, these pointers will help you make the perfect vegan, gluten-free, dairy-free bread – every time.
First and foremost, always follow the measurements of ingredients closely. This recipe calls for specific proportions of olive oil, vinegar, sugar, salt, and other dry ingredients like tapioca starch and sorghum flour. Getting these ratios right is key to achieving a great taste and texture.
A fundamental aspect to keep in mind for making gluten-free bread is xanthan gum. It gives your bread structure and elasticity that would otherwise be missing due to the absence of gluten. Supplementing unflavored gelatin to the mixture can also boost this effect. So make sure to include them both.
You want the dough to be ‘just right’ when it comes to its hydration level. Too little water can result in difficulty kneading or areas not cooked thoroughly. On the other hand, too much can make it stickier than doughy consistency. As a rule of thumb in this recipe, use warm water and then flatten with a paper towel before mixing; it helps get rid of clumps from the flour.
Pro-tip: Don’t forget – patience is a virtue! The dough may seem denser or stickier than non-gluten-free bread dough while kneading but remember gluten-free bread dough needs more TLC. So just keep kneading until get smooth velvety texture!
While making variations for dietary restrictions such as soy-free or paleo-friendly options is possible, it’s important not to leave out any key ingredient without finding a substitute because they all play an essential role in creating the right balance within this recipe.
Finally, oven heat and cook time can vary by your location so use your instincts on when it looks suitable but don’t hesitate in doing an image search when questioning doneness level of crust or crumb. Whether you’re using a bread maker or baking by hand at home – giving yourself room to experiment (and maybe even fail) will lead you to creating awesome loaves.
So there you have it folks, by following these guidelines anyone can become an accomplished baker regardless of their cooking expertise.. Good luck and enjoy baking!
Bottom Line
In conclusion, our Daily Bread recipe is one of the best ways to enjoy bread that is gluten-free, dairy-free, and vegan. With only a handful of simple ingredients and a straightforward process, anyone can make this nutritious and delicious bread. From the tapioca starch to sorghum flour, we have ensured that this recipe is free from animal products and gluten, making it perfect for anyone with dietary restrictions or preferences.
We take pride in recommending this recipe as we know its quality and flavor will meet all expectations. Not only is it easy to make and versatile for meals or snacks, but it is also perfect for meal planning as it makes an excellent addition to any whole grain dinner recipe or paleo meal.
So whether you’re a seasoned bread baker or just starting out, give our Daily Bread recipe a try. With its no yeast and flax ingredients, you’ll be able to satisfy your cravings while staying healthy. You can even use it with your bread machine or cookbook recipes! Trust us, once you take your first bite of this warm, delicious bread fresh out of the oven, you won’t be disappointed.
Finally, don’t forget to check out vegan-friendly restaurants that offer gluten-free options like ours inspired by Deland Bakery or AWG Bakery. We believe that everyone deserves to enjoy fresh-baked bread without any guilt or sacrifice in taste.
Our Daily Bread (Vegan, Gluten Free, Dairy Free) Recipe
Ingredients
- 1 cup brown rice flour (or teff or a combo of rice and teff)
- 1/3 cup sorghum flour
- 2/3 cup sweet rice flour
- 1 cup tapioca starch
- 1 (2 1/2 teaspoon) packet unflavored gelatin (use 2 1/2 teaspoons agar for the vegan version)
- 1 tablespoon xanthan gum
- 1/2 teaspoon garlic powder (or other flavoring as desired)
- 1 1/2 teaspoons salt
- 2 teaspoons sugar (or honey)
- 1 1/2 cups warm water
- 1 tablespoon yeast
- 4 teaspoons egg substitute (or 4 eggs if desired. The version with real eggs bakes up lighter and puffier than the no egg versio)
- 1/4 cup olive oil
- 1 teaspoon vinegar
- olive oil, for shaping
Instructions
- mix yeast with water and honey and set aside.
- mix the rest of the wet ingredients and add the yeast mixture.
- combine dry ingredients in a separate bowl.
- combine wet and dry and mix with a mixer on high until thoroughly combined. You may need to add extra water at this point, a Tablespoon at a time. The dough should be very soft when done. In the mixer it resembles pulled taffy, but a bit softer. The dough sticks to the sides of the bowl and also sticks to the mixing paddle and looks a bit stringy. If the dough climbs the mixing paddle or beaters, it is too thick. Add small amounts of water and let combine until the batter no longer climbs.
- Drop the dough onto parchment paper or a silpat. The size doesn't matter. I usually make smallish buns (the size of one of those little hamburger buns at Mc Donald's) by using a heaping Tablespoon of dough for each. **UPDATE- I now use an ice cream scoop to measure out my buns. Dip the scoop in olive oil and then scoop the dough:)Thise bread is so versatile though. The original recipe calls for shaping the buns with an english muffin ring, but I don't bother. I dip my fingers in olive oil and gently shape the dough so that it makes a nice even shaped bun.
- Let rise in a warm place for 40 minutes.
- Then preheat your oven to 400, and bake for about 20 minutes. The tops should be lightly browned.
- Cool the buns on a cooling rack and cut in half (if using for sandwiches) before storing.
- I wrap each buns in saran wrap and then put in a plastic bag that goes into the freezer. When we want bread, I take out a bun, wrap in a damp paper towel (or you can warm them in the plastic) and nuke for about 20-30 seconds. From there I either eat it soft or toast it. It is wonderful either way and not at all crumbly like a lot of gf bread.
- **updates- I have found that it works just fine to put the colled buns in a freezer bag as is -- no cutting and no wrapping. I just take out a frozen bun and nuke for 25-30 seconds and then slice as needed. Save s a ton of time.
- Also -- I have not made these with garlic in a long time. I flavor the dough with extra honey -- just an extra long squirt of honey per batch.
- Also -- I still use an ice cream scoop to get these on the cookie sheet, but wanted to mention that parchment paper does a great job here. And since I have been using honey instead of garlic, I have started using grapeseed oil in place of olive oil:).
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.