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Gluten Free Vegan Toast

You will need
1.5 cup rice milk (room temperature or warmer)
3 servings of egg or egg replacement (see below)
¼ cup oil
1 tsp vinegar
1 1/3 cup brown rice flour
1 cup quinoa flour
1.5 tsp salt
½ cup potato starch
2/3 cup tapioca flour
2.5 tbsp agave syrup
1 tbsp xanthum gum
2 ¼ tsp bread machine yeast
100 mg vitamin B complex

Mix all the dry ingredients together, break apart any clumps.  When measuring pour into the cup instead of using a cup to scoop out the flour (flour needs to be loose).

Mix all the wet ingredients together.  All ingredients should be room temperature if not warmer (moderate warmth for yeast growth)

Combine dry ingredients with wet ingredients thoroughly, then immediately transfer to toast pan.  Slightly smooth out the top surface.  Cover with a warm moist towel and leave the bread to rise for approx 45-1 hour.

Bake bread at 380 F for approx 40 minutes, then test with a meat thermometer every 10-15 minutes until the internal temperature is 190 F or above.

You can bake 2 loafs in a conventional oven to supply you with sandwich toast for 1 week.  If you are making 2 loafs, please measure the ingredients for each loaf individually.  Gluten free flour tends to pack tightly, so it is best to mix them separately.

Egg Replacement:
1.    Buy premixed powder and follow the recommendations
2.    3 tablespoons of flaxseed meal with 7 tablespoons of hot water
3.    ¾ cup apple sauce + 1 medium banana mashed

Add 1/4 to 1/3 cup of other ingredients such as raisins, chopped walnuts, caramelized onion, chopped olives, etc.  for drier ingredients, may have to add a little extra oil or water.

If you are not allergic to corn, you can make corn bread using 1 1/3 cup corn meal (instead of brown rice flour)

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