Gluten free and vegan crusty bread

Since being diagnosed with celiac disease, I've tried so many recipes. Searching for that perfect gluten free and vegan bread. Testing, failing, (almost) giving up. Until I learned about organic psyllium husk powder. When combined with water it makes a beautiful gel that is ... well ... you'll see. This recipe is crusty bread perfection without the gut ache.

Ingredients

Psyllium Mixture:

3 tablespoons organic gluten free psyllium husk powder + 1 3/4 cups water

Dry Mixture:

3/4 cup organic gluten free and sprouted oat flour

2/3 cup organic gluten free quinoa flour

1 cup organic chickpea flour

5 tablespoons organic gluten free arrowroot starch

1 teaspoon organic non-GMO baking powder

1/2 teaspoon non-GMO baking soda

1 teaspoon sea salt

Directions

First, combine the psyllium husk powder and water in a medium bowl, mix well, and set aside for at least 15 minutes (until it becomes a gel).

Preheat the oven to 350 degrees F.

Add all the dry ingredients to a large bowl and combine well.

Add psyllium husk gel to the dry ingredients and knead by hand for about 5 minutes, until a soft dough is formed.

If the dough is too wet, sprinkle in some more arrowroot flour.

If the dough is too dry, add a bit of water.

Shape the dough into a rectangular loaf.

Place on a parchment lined baking sheet.

Bake for 45 minutes, flip over, and bake for an additional 15 minutes.

Let cool completely before slicing.

Notes/Tips

I make the flours by blending each of the whole ingredients (oats, quinoa, and chickpeas) separately in my Vitamix blender using a dry container. This is super easy and much cheaper than store-bought flours. Plus, I can make extra and have it ready for the next loaf.

The bread freezes beautifully. Make sure you cut it into slices first.

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