My (culinary) life has been changed. Thanks in no small part to Solveig at Gluten Free Vegan Girl. In that we now have a gluten free, vegan dough that actually works. Works as in i’ve made bread rolls, baguettes, pizza bases, herbed garlic pull a parts and peshwari naans. All a complete, 100% success. So thank you Solveig. Our kitchen will never be the same again.
Previously my doughs have always been on the heavy side, not awful at all, in fact they’ve made great toast, but not versatile and certainly they have never risen like traditional doughs.
Solveig’s trick is to use psyllium. Ah, our good friend psyllium. If you follow us regularly you know that i use this guy in many of our dishes- a great binding agent (that also works wonders on flushing the digestive tract, but enough about that). Yet, i usually use him sparingly. Until now. There must be some crazy good magic happening when the yeast meets the psyllium, something in the fibre husk that feeds the yeast and causes a traditional rise.
I’ve tried this with a heap of flours and they’ve all worked swell but the most versatile mix for me ended up being buckwheat and chickpea. And i ended up using way more flour than Solveig suggests, so i’ve adapted her recipe to suit the success of my baking endeavours.
So here is the recipe for the one dough to rule them all. I’ve left it as a standard bread recipe but chances are i will be posting my other glorious creations soon enough. So bookmark this page- i’ll be referring to in future.
Happy Baking lovelies…
(Makes 8 rolls and 2 baguette-esque batons, Vegan, Gluten Free)
- 5 cups Gluten Free Flour (i did equal buckwheat and chickpea) + a few extra cups on standby (for kneading)
- 5 cups lukewarm water
- 8 tbsp Psyllium Husk Powder
- 2 tbsp Fast Action Yeast
- 1 1/2 tsp Sea Salt
- In a large bowl, mix the psyllium with the water, stir well and set aside for a few minutes
- Stir in the yeast and salt real well and leave for 10 minutes
- Add the flour and mix until you get a sticky dough
- Leave to raise for 30 minutes- 1 hour
- Heat the oven to 200c, line two trays with baking parchment and a sprinkle of flour
- Tip the dough onto a well floured surface (this is where you may need the extra flour because you cannot knead the dough if its too wet) and add enough flour until the dough ain’t sticking to your hands/ everything it touches but is still very malleable
- Knead for a few minutes and then roll into a long sausage
- Cut the dough in two, form 8 rolls with one half and two batons with the other half
- Pop into your trays and leave for another 30 minutes/ 1 hour
- Brush the tops of the dough with water and bake for 30- 40 minutes, until you have a nice golden crust
- Allow to cool completely before serving