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Honey Bread with Smoked Tofu and Roasted Beets next to a watermelon overlooking a view of a park with a grill, oak tree and river.
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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.
Prep Time30 minutes
Cook Time22 minutes
Fermentation14 hours
Keyword: best gluten free bread, bread, dairy free bread, dairy free gluten free bread, dairy free glutenfree bread, gluten free honey bread, gluten-free bread, healthy bread, sugar free, sugar free gluten free bread, vegan gluten-free bread

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).