Gluten-Free Vegan Honey Bread

This bread makes a wonderful sandwich loaf. And since it is so easy to make you can count on it as a regular pantry staple. Even though it is not my favorite of all my gluten-free breads in terms of flavor, or nutritional profile (that would be my teff-bread recipe), it is easy to make, nutritious, holds up well for sandwhiches, and has a mild traditional flavor that everyone will like. I also like that it uses honey instead of sugar. It is my favorite bread to take camping for several days because it does not dry out or spoil, even in the heat. I think the anti-bacterial properties of the honey and the olive oil contribute prevent this. It may feel like a process the first time you make this recipe, but once you have the flour mixture and are making the rice milk as staples in your pantry, this bread can be whipped up in 10-15 minutes, including cleanup.

    Prep Time: 30 minutes
    Fermentation Time: 14 hours
    Rise Time: 1 hour, 23 minutes 
    Bake Time: 22 minutes

This is an overnight no knead bread. The overnight fermentation takes care of all the crumb formation and reduces your active time making bread because there is no kneading or work to be done after the initial dough prep time other than transferring location of your bread. If you make this dough at 6 pm, you can continue the bread recipe at 8 am to have bread ready by 10 am. Or to complete in one day, make your dough at 6 am, to have bread ready by 10 pm.

This dairy free bread utilizes a homemade vegan milk made especially for baking. It is made out of the most humble ingredients, brown rice. Short grain brown rice lends sticky elements that further assist in holding together gluten-free bread. This vegan milk can be used in smoothies and drinks as well. It works well in all baked good recipes.

This recipe is adapted from a honey wheat bread recipe and made gluten-free. Some vegans eat honey and some do not. Honey might be made from bees but in itself is not an animal product. Honey can be removed without harming bees when it is harvested on a humane farm where the bees have permanent residence, instead of being a product of large scale industrial farming. Honey from large scale agricultural methods comes from bees who are shipped long ways on semi-trucks where many of the bees die from the rigors of transport. Try maple syrup instead of honey if you so choose.

Vegan No Milk Dairy Free Bread

This white gluten-free bread tastes light and yeasty but has a balance of amino acids so it will not make you fat….and this bread is nutrient rich and free of dairy or eggs.

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Prep Time 30 minutes mins

Cook Time 22 minutes mins

Fermentation 14 hours hrs

Equipment

• 1 bread pan
• 1 + stainless steel or glass bowls
• 1 stainless 3 c size pan
• 1 blender

Ingredients

  

Yeast mix

• 1 1/2 c warm water
• 2 T yeast

Dry Mix:

• 5 2/3 c GF flour mix: 2 Tapioca flour: 1 brown rice flour: 1 garbanzo flour : 1 sorghum flour
• 1/3 c millet flour or use GF flour mix

Wet Mix:

• 2/3 + 1/2 c rice milk recipe below
• 1/4 c olive oil
• 1/4 c honey
• 2 t sea salt

Instructions

 

• Start your rice milk before you start setting up, or make it the day before. See notes.
• Dissolve yeast in your warm water and let it sit while you prepare your other two segments of ingredients. The water should be around 120 degrees Fahrenheit, or the sort of temperature that feels perfect for a warm baby bath, not too hot, but not cool either.
• In a thick bottom sauce pan over very low heat warm your rice milk, olive oil, honey, and salt to 120 degrees Fahrenheit.
• Mix flour well and add liquids. Mix well.
• Pour into a well greased and floured non-stick baking pan. Cover with plastic or bees wax paper. The plastic should NOT touch the dough
• Place in the fridge for 14 hours.
• Remove dough and place in a spot that is about 80 degrees Fahrenheit. Let rise for one hour and 23 minutes or until the dough is close to the top of the pan. If you dough has not risen enough let it rise longer, for up to 3 hours if needed.
• Preheat oven to 400 degrees Fahrenheit. Bake for 10 minutes and then reduce the temperature to 325 degrees Fahrenheit.
• Bake until golden brown and it sounds hollow when tapped, this will be between 20-40 minutes depending upon your oven, humidity, and ambient temperature.

Notes

Vegan Rice Milk

1/2 c (short-grain) brown rice

1 1/2 c water

You must use brown rice as it forms more rice gluten (not the same thing as wheat gluten) and is stickier than milk made with white rice.

Cook  rice on a covered pan until the water is absorbed, about 30 minutes. Add rice to a blender and add 3 times the amount of water as rice (ie 3 cups water for 1 cup of cooked rice). Blend until smooth. If you are not using right away, a sediment will form at the bottom of your jar of vegan milk. Shake vigorously before using as the sediment contains compounds that help bind the bread together.

 

It is better to use real yeast instead of instant yeast or bread machine yeast, although both can be used successfully in this recipe. Just reduce your instant yeast in half (1T).

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This bread is a good source of niacin, B6, and B1 (thiamine) these nutrients are not in high amounts in many vegetables, beans, and even most animal products. Two slices of this bread provide 22% of your daily needs for niacin, 30% of your needs for B6, and 28% of your thiamine needs. That is huge, considering I frequently see diets (including my own) that are lacking in thiamine and niacin, two very crucial nutrients for making energy in the body. This is because refined grains are stripped of these nutrients, and meats contain no thiamine, and only some contain niacin. If you feel you are lacking energy, remember your body does not just need carbohydrates and protein, but also needs certain vitamins to make energy…and if you do not have these two your main cycle for energy metabolism, the Krebs Cycle, and the actual energy molecules themselves (NADH/NADPH) will be in deficient.

One slice of this bread has a high calorie count, compared to most bread, but because it is gluten-free it is more energy dense as there is less air in a an volume of the bread because the lack of gluten means that the dough cannot form the crosslink structure that allows air to be in the bread and be light. This also means that a vegetable sandwich can fuel you for far longer and in a more sustained manner than a wheat bread sandwich. Two slices of this bread contain 22 percent of your daily needs for protein as well. It would be a challenge to find another vegan or vegetarian sandwich which can give this much protein before considering any egg or hummus spread.

Fun Kids Pizza Activity

Is there a night that dinner sounds like the last thing you can possibly muster your body to do because you have been working out too much, working too much, socializing too much, and overall being a super awesome fun mom….try this dinner which can be made by a child 4-5 years old if you get out the ingredients, meanwhile you can just hang out in the kitchen…or decide to make chocolate tapioca pudding because you did not even make dinner. You can also teach an older child this so they can become more self sufficient. I personally learned this from my best friend when I was 12, although we made it with white wonder bread….no wonder we craved sugar, we were vitamin deficient.

Serving: 3-4

4 slices of Vegan, No-Milk Dairy Free Bread

1/2 c marinara sauce (2 T per slice of bread)

1 sliced tomato

1 eggplant, thinly sliced and olive oil

Freshly grated Parmesan cheese or a mature sheep cheese

Place the bread on a baking sheet with all the slices touching in a square. Slice the tomatoes and eggplant for your child. Have the child spoon tomato sauce onto the bread, and then they can place the tomatoes and cheese.

Let them place the eggplant on the same baking sheet and you drizzle with olive oil, and let your child flip them back and forth so both sides are coated with oil. Or you can let your child use a pastry brush to brush each sides with oil.

Bake in the oven at 325 Fahrenheit for 15 minutes.

Vegan Honey Bread

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet.

More Detailed Nutritional Values

Nutrition Facts: Servings:  12 Calories/Serving:  198 Fat:  35 Cal Carbs:  152 Cal Protein:  11 Cal Daily Value:  10% Nutrient  Amount  Fat  4 g  Saturated  1 g  Trans  0 g  Monounsaturated  3 g  Polyunsaturated  1 g  Carbs  39 g  Fiber  1 g  Total Sugars  4 g  Added Sugars  4 g  Protein  3 g  Cholesterol  0 mg  Sodium  187 mg  Calcium  5 mg  Magnesium  19 mg  Potassium  63 mg  Iron  1 mg  Zinc  0 mg  Phosphorus  59 mg  Vitamin A  0 ¬µg  Vitamin C  0 mg  Thiamin (B1)  0.67 mg  Riboflavin (B2)  0.32 mg  Niacin (B3)  1 mg  Vitamin B6  0.28 mg  Folate (Equivalent)  16 ¬µg  Folate (Food)  16 ¬µg  Vitamin B12  0 ¬µg  Vitamin D  0 ¬µg  Vitamin E  1 mg  Vitamin K  2 ¬µg  Iodine 2  ¬µg  Selenium 12  ¬µg  Biotin 8  ¬µg  Choline 19 mg