This bread is dairy, wheat, and yeast-free and you can modify it so it can be totally vegan and/or gluten-free. And it only takes 40 minutes, baking included!
Sounds good, doesn’t it? Now, it may not work out the first time, especially if you’re as (un)talented as I am in food. What’s special about this bread is that it not only helps my stomach—it also taught me a lesson.
What Baking My Own Bread Taught Me
When I found out I could no longer eat ordinary bread because of a medical condition, I was beyond frustrated. I tried to make bread that I could eat, but I failed, and failed some more, until I believed I just couldn’t eat anything that would taste good.
Despite that, my stubbornness led me to create my own version of a recipe suitable for people like me, and with time, it worked out. Below I give you the final recipe. You can change it as needed, just like I changed the original thing.
Your first time trying this recipe won’t be perfect. And maybe the tenth won’t be either, but it shouldn’t stop you from trying an eleventh time. A thing as simple as bread taught me not to give up, because it’s way more fun to eat bread you made yourself than it is to be eaten up by frustration.
This is my bread of hope—because I didn’t believe that my diet could taste good and my first times with baking were rather…well, hopeless. But I love my gluten-free bread now! And if I could do it, you can do it, too. So here we go!
Note: This recipe produces a small loaf that serves three to four
- 3 cups flour (I use one cup each of corn, oatmeal, and rye, but you can use your favourite(s) in preferred proportions)
- 3 tbsp. margarine (or butter, if you eat dairy)
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tbsp. molasses or honey
- 1 tsp. lemon juice or vinegar
- 1.5 cups plant milk, blended oatmeal, or buttermilk or other vegan substitutes (If you use milk, your bread will be softer and will grow higher; if you use oatmeal, it will be rather dense and crunchy)
- Preheat oven to 200° Celsius
- Mix all the ingredients using a spoon at first.
- When properly mixed, knead the resulting dough and form a flat ball or a rectangle around 20 cm long.
- Bake on a sheet for 30 to 35 minutes.
And you’re done! This recipe can save your life if you love bread but can’t or don’t want to eat diary, gluten, or yeast. Happy baking!
by Isabelle Smetek – Isabella is an 18-year-old Polish yogini, blogger, student, hair enthusiast and a writer. She does everything with a passion and is always striving to be a better person. Find out more about Isabella on her blog and connect with her on Instagram.
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