Bread «La Merveilleuse» Recipe Gluten-free, dairy-free (casein-free) and vegan.

PORTIONS: 1 BREAD

TOTAL RISING TIME : 1 H 15

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ORGANIC INGREDIENTS

  • 30 g (3 tbsp) flaxseed
  • 420 g (3 cups) all-purpose flour "La Merveilleuse"
  • 3,5 ml (3/4 tsp) salt
  • 2,5 ml (1/2 tsp) instant yeast
  • 385 g (1 2/3 cup) water at 45 °C (113 °F)
  • 45 ml (3 tbsp) light olive oil
  • 10 ml (2 tsp) honey or maple syrup
  • 5 ml (1 tsp) cider vinegar
  • 1 medium egg (45 g)*

PREPARATION

  1. Finely grind flaxseed and chia in a coffee grinder.
  2. In a large bowl, combine the flaxseed, flour, salt, and yeast. Then add the water, oil, honey (or maple syrup), vinegar, and egg.
  3. Beat vigorously either with a wooden spoon, or in a stand mixer with the flat beater, on medium speed for about 2 minutes.
  4. Turn on the oven for only 1 minute, not longer. This helps generate a bit of heat. Cover the bowl with a damp cloth and let rest in the oven, with the light on, for 45 minutes. After resting, mix well with a wooden spoon.
  5. Place the dough in a bread pan 23 cm X 13 cm (9 in X 5 in), oiled and lined with parchment paper on the bottom surface. Spread the dough evenly using a wet spatula.
  6. Place on the middle rack in the oven, with the light on, and let rise for 25-30 minutes. The bread will be ready to bake when lightly pressing on the dough with a finger leaves a mark (does not bounce back). **
  7. Without removing the bread, turn on the oven to 180 °C (350 °F).
  8. Bake for about 60 minutes, until it turns golden.
  9. When removed from the oven, slide the blade of a knife between the bread and the pan, unmold, and let cool on a rack.
Bread «La Merveilleuse» from Cuisine l'Angélique.
Find your inner baker and master this delicious gluten-free bread fresh from your oven.

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*You can omit the egg, which will simply make the bread a little less airy.

* This step is very important, for if your bread rises too much, it will collapse after cooking. The bread will also be less even and possibly stickier, as the dough will have been too liquefied as a reaction to the yeast. It is also very important to use the right size bread pan. Remember: every detail has its place!

RECIPE AND COOKING METHOD

Recipes designed for the conventional oven cannot be used as with a bread maker. To make bread in a bread machine you really must use the recipes we have developed specifically for bread machines.

BREAD MACHINE RECIPES

 

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