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This is a vegan and seeded version of my regular bread

  • 3 T. dry yeast granules (don’t bother with the packages, they are a waste of money. I buy it in bulk at Sams Club.)
  • 1 1/2 – 2 cups warm water (warm on your wrist, your body temperature is 98.6, so warm, about 105- 110 degrees)
  • 3 T. coconut oil, melted
  • 1 t, vinegar (any kind will do, I have used Balsamic, and raw, and pear-infused and . . .)
  • 1 T. sugar
  • 2 1/4 cups Gluten Free Flour Mix #1
  • 1 T. egg replacer
  • 1 T. Chia Seeds
  • 1 T. flax seeds
  1. Preheat oven to 400.
  2. Grease loaf pan with butter (I use Smart Balance). Then flour with rice flour
  3. In a large mixing bowl add flour, egg replacer, and melted coconut oil. Set aside.
  4. In a small mixing bowl, mix yeast  and 1/2 c. of water. Add sugar, Wait until it bubbles up.
  5. Add. Mix well.
  6. Add wet ingredients to flour. Slowly add in the rest of the flour until the dough is about the consistency of cake batter – not the normal consistency of bread batter. I beat it by hand with a spatula for about 2-3 minutes to make sure it’s really mixed, but this isn’t rocket science. Use common sense.
  7. Add Chia Seeds and flax seeds.
  8. Pour into prepared loaf pan and set aside until the batter rises to the rim of the pan (depends a lot on the humidity and the heat). 10-60 minutes.
  9. Bake for 10 minutes.  Cover with aluminum foil and bake 50 more minutes.

Note: Quite frankly this isn’t as fluffy as using eggs, but I was out and wanted to try it vegan.