Wheat Free Bread Recipes with Freee (Vegan, Wheat Free, Gluten Free Option)
Wheat free bread suitable for vegans is horribly expensive, not to mention hard to get hold of.
Tesco make a passable loaf but the price is about 5 times what I would have spent on a wheat loaf, and you gate about one third of the quantity. It's far from good value!
I decided to have a go at baking my own wheat free bread, so I invested in some Freee gluten free bread flour and started experimenting with my bread maker.
Whilst I used to make all my bread by hand, I tend to use my bread maker these days for convenience and speed, so the bread maker method is the one I will be focusing on in this blog.
The Freee flour made by Doves Farm, is made from blend of rice, tapioca and potato flour, with added xanthan gum.
If you're not familiar with xanthan gum, it's an additive that adds the elasticity missing from most gluten free flours and stops your baked goods from crumbling to bits when you touch them.
Freee have a standard recipe for a white loaf on the packet which includes a vegan option.
The standard recipe is:
Ingredients
20g gram flour
6 tbsp vegetable oil (I used sunflower)
1 tsp vinegar (I used cider vinegar)
2 tbsp sugar
1 tsp salt
410 ml water
500g Freee white bread flour
2 tsp quick yeast
I used a 7g sachet of fast action dried yeast and this was fine.
I also accidentally added one tablespoon of vinegar instead of a teaspoon, but fortunately that didn't make any difference.
Method
Put the chickpea flour, water, oil, vinegar, sugar and salt into a mixing bowl and whisk until thoroughly combined.
Pour the mixture into the pan of your breadmaker.
Add the flour and finally sprinkle the yeast on top.
Set your bread maker to gluten free or basic quick loaf, and select the darkest setting.
Mine takes 1 hour 58 minutes on this setting.
After baking carefully remove & leave to cool on a wire cooling rack. Leave to cool completely before eating.
Mine rose perfectly and came out looking like this:
If you're not used to using a bread maker, you might think the colour looks a bit odd. This is because the heating element is toward the bottom of the breadmaker so the loaf browns from the bottom not the top.
The top may look a little anaemic like this, but that's normal so don't panic!
This recipe makes a decent gluten free loaf, but the flavour and texture leave a lot to be desired. It's best eaten on the day of baking, although will adequately toast and fry on subsequent days. It's also useful for making gluten free breadcrumbs for other recipes.
You can definitely tell that its made with rice, potato and tapioca, and the texture is wet and spongy a bit like mashed up rice, so if you're looking for something more like wheat bread, I'm afraid you may be pretty disappointed.
I have subsequently created two variations on this white loaf, one wheat & gluten free loaf made with gram flour and one wheat free loaf made with rye flour, which give a better crumb, and a tastier flavour than the Freee flour alone.
If you need a recipe that is yeast free, please refer to my sundried tomato and herb bread recipe.
~~~
White Loaf with Gram Flour - Gluten Free, Wheat Free & Vegan
Ingredients
120g gram flour
6 tbsp vegetable oil
1 tsp cider vinegar
2 tbsp sugar
1 tsp salt
425ml water
400g Freee white bread flour
1 tsp baking powder
7g sachet of fast action dried yeast
Method
Sift the chickpea flour into a mixing bowl and add the water, oil, vinegar, sugar and salt. Whisk until thoroughly combined.
Pour the mixture into the pan of your breadmaker.
Add the baking powder to the Freee flour and add to the breadmaker pan, and finally sprinkle the yeast on top.
Set your bread maker to gluten free or basic quick loaf, and select the darkest setting.
After baking carefully remove & leave to cool on a wire cooling rack. Leave to cool completely before eating.
This loaf gives a slightly smaller yield than the standard white loaf, but it has an improved texture and taste with the added gram flour.
~~~
White Loaf with Rye Flour - Wheat Free & Vegan
Note: Rye flour is NOT gluten free. This recipe is NOT suitable for coeliacs.
I've included it here because I am only allergic to wheat, not gluten.
Ingredients
20g gram flour
6 tbsp vegetable oil (I used sunflower)
1 tsp vinegar (I used cider vinegar)
2 tbsp sugar
1 tsp salt
410 ml water
400g Freee white bread flour
100g Rye Flour
2 tsp quick yeast
Method
Put the chickpea flour, water, oil, vinegar, sugar and salt into a mixing bowl and whisk until thoroughly combined.
Pour the mixture into the pan of your breadmaker.
Mix the bread flour and rye flour together in a mixing bowl, and add to the bread maker pan. Sprinkle the yeast on top.
Set your bread maker to gluten free or basic quick loaf, and select the darkest setting.
After baking carefully remove & leave to cool on a wire cooling rack. Leave to cool completely before eating.
This is a very tasty loaf with an excellent crumb, and my favourite wheat free bread loaf so far!
The rye flour gives it a delicious flavour that will suit the more sophisticated palate, and it toasts very nicely too.
~~~
Toasting Tip: Note, due to the high quantity of oil in these three recipes, you may notice your bread sizzle a little bit when toasted. It tends to get very hot and unlike regular bread retains the heat, so I leave it for 30 seconds to a minute before removing from the toaster so I don't burn myself.
Tesco make a passable loaf but the price is about 5 times what I would have spent on a wheat loaf, and you gate about one third of the quantity. It's far from good value!
I decided to have a go at baking my own wheat free bread, so I invested in some Freee gluten free bread flour and started experimenting with my bread maker.
Whilst I used to make all my bread by hand, I tend to use my bread maker these days for convenience and speed, so the bread maker method is the one I will be focusing on in this blog.
The Freee flour made by Doves Farm, is made from blend of rice, tapioca and potato flour, with added xanthan gum.
If you're not familiar with xanthan gum, it's an additive that adds the elasticity missing from most gluten free flours and stops your baked goods from crumbling to bits when you touch them.
Freee have a standard recipe for a white loaf on the packet which includes a vegan option.
The standard recipe is:
Ingredients
20g gram flour
6 tbsp vegetable oil (I used sunflower)
1 tsp vinegar (I used cider vinegar)
2 tbsp sugar
1 tsp salt
410 ml water
500g Freee white bread flour
2 tsp quick yeast
I used a 7g sachet of fast action dried yeast and this was fine.
I also accidentally added one tablespoon of vinegar instead of a teaspoon, but fortunately that didn't make any difference.
Method
Put the chickpea flour, water, oil, vinegar, sugar and salt into a mixing bowl and whisk until thoroughly combined.
Pour the mixture into the pan of your breadmaker.
Add the flour and finally sprinkle the yeast on top.
Set your bread maker to gluten free or basic quick loaf, and select the darkest setting.
Mine takes 1 hour 58 minutes on this setting.
After baking carefully remove & leave to cool on a wire cooling rack. Leave to cool completely before eating.
Mine rose perfectly and came out looking like this:
 |
| My first Freee flour white bread loaf - vegan and gluten free |
If you're not used to using a bread maker, you might think the colour looks a bit odd. This is because the heating element is toward the bottom of the breadmaker so the loaf browns from the bottom not the top.
The top may look a little anaemic like this, but that's normal so don't panic!
 |
| Freshly baked still in the pan of the breadmaker |
This recipe makes a decent gluten free loaf, but the flavour and texture leave a lot to be desired. It's best eaten on the day of baking, although will adequately toast and fry on subsequent days. It's also useful for making gluten free breadcrumbs for other recipes.
You can definitely tell that its made with rice, potato and tapioca, and the texture is wet and spongy a bit like mashed up rice, so if you're looking for something more like wheat bread, I'm afraid you may be pretty disappointed.
I have subsequently created two variations on this white loaf, one wheat & gluten free loaf made with gram flour and one wheat free loaf made with rye flour, which give a better crumb, and a tastier flavour than the Freee flour alone.
If you need a recipe that is yeast free, please refer to my sundried tomato and herb bread recipe.
~~~
White Loaf with Gram Flour - Gluten Free, Wheat Free & Vegan
Ingredients
120g gram flour
6 tbsp vegetable oil
1 tsp cider vinegar
2 tbsp sugar
1 tsp salt
425ml water
400g Freee white bread flour
1 tsp baking powder
7g sachet of fast action dried yeast
Method
Sift the chickpea flour into a mixing bowl and add the water, oil, vinegar, sugar and salt. Whisk until thoroughly combined.
Pour the mixture into the pan of your breadmaker.
Add the baking powder to the Freee flour and add to the breadmaker pan, and finally sprinkle the yeast on top.
Set your bread maker to gluten free or basic quick loaf, and select the darkest setting.
After baking carefully remove & leave to cool on a wire cooling rack. Leave to cool completely before eating.
~~~
White Loaf with Rye Flour - Wheat Free & Vegan
Note: Rye flour is NOT gluten free. This recipe is NOT suitable for coeliacs.
I've included it here because I am only allergic to wheat, not gluten.
Ingredients
20g gram flour
6 tbsp vegetable oil (I used sunflower)
1 tsp vinegar (I used cider vinegar)
2 tbsp sugar
1 tsp salt
410 ml water
400g Freee white bread flour
100g Rye Flour
2 tsp quick yeast
Method
Put the chickpea flour, water, oil, vinegar, sugar and salt into a mixing bowl and whisk until thoroughly combined.
Pour the mixture into the pan of your breadmaker.
Mix the bread flour and rye flour together in a mixing bowl, and add to the bread maker pan. Sprinkle the yeast on top.
Set your bread maker to gluten free or basic quick loaf, and select the darkest setting.
After baking carefully remove & leave to cool on a wire cooling rack. Leave to cool completely before eating.
 |
| Wheat Free Bread with Rye - a delicious alternative |
The rye flour gives it a delicious flavour that will suit the more sophisticated palate, and it toasts very nicely too.
~~~
Toasting Tip: Note, due to the high quantity of oil in these three recipes, you may notice your bread sizzle a little bit when toasted. It tends to get very hot and unlike regular bread retains the heat, so I leave it for 30 seconds to a minute before removing from the toaster so I don't burn myself.
