August 13th, 2012
I love bread! Absolutely love it! It is manna from heaven. So one of the worst parts about being gluten intolerant is not being able to eat conventional (wheat-containing bread). Yes, there are gluten-free alternatives that you can buy at the store but they are dry and not very tasty. Also they are just as processed and non-whole food their gluten-containing counterparts.
For example, Ener-g Brown Rice Loaf has the following ingredients: Filtered Water, Brown Rice Flour, Rice Flour, Tapioca Starch, Pear Juice Concentrate, High Oleic Safflower Oil, Yeast, Methylcellulose, Sodium Carboxymethylcellulose, Orange Citrus Fiber, Baking Powder (Glucono Delta Lactone, Calcium Carbonate & Magnesium Carbonate), Calcium Phosphate. Enriched with Thiamin (Vitamin B1), Riboflavin (Vitamin B2), Niacin, Iron, Folic acid and Vitamin D.
If you need a degree in food science or chemistry to identify an ingredient, it’s not a whole food. Instead of purchasing a gluten-free, processed alternative, I’d much rather eat real food.
And so the search began for a raw vegan bread. Most raw vegan bread recipes are for flat breads or crackers. What I really wanted was the bread feel and consistency. Luckily, the intarwebs prevailed, and this is the result.
As this is not my recipe, and I would like to credit the creator, please follow this link for details. Nouveau raw has lots of great recipes, so check them out!
This bread was delicious! It is a lot like the nut breads you can get at the store. The consistency was perfect, and it was not dry like most purchased gluten-free breads. It is definitely a more filling bread than conventional, but that hardly bothers me.
I did make a few changes, and ceased to dehydrate the slices after about 12 hours. They were getting too hard at this point so something to keep in mind next time.
Overall, I give this recipe an A!
I ate this bread with raw vegan cream cheez, and fresh organic tomatoes and basil. Stay tuned for the cream cheez recipe!