5 Ingredient Bread For Beginners (V/GF/SF)

Updated: May 4, 2018

YOU GUYS. This was a total failed experiment turned successful recipe accident. If you know what I'm talking about, then you know that this is a true scarcity. A diamond in the rough. A well in the desert. A true gem. Whatever, you get the point.

I'm going to be completely honest with you (what's new.. *insert eye roll*). The intention of this recipe was to be a vegan/GF Irish Soda Bread. Total fail. It does not taste like soda bread at all, but it still tastes pretty darn good so I just have to share it with you guys. Plus+++ it was so easy to make and way better than the store bought bread with all the junk in it. 🙅‍

Why did I cut it like this? THERE'S NO RULES. Also known as... my excuse for not knowing how to get a loaf of bread.

Only 5 ingredients and 5 simple steps. No jokes here. We mean business.

I personally used Bob's Red Mill Gluten Free All Purpose Baking Flour for this recipe, and have yet to try another GF flour. I would presume Almond Flour would work great as well, so please let me know if you have any success with alternatives!

I should also mention (if you haven't noticed from the photos already) that this bread is not necessarily "sandwich" bread. It's more of a "tea" bread. Crispy on the outside, dense on the inside. I'll be experimenting with more ingredients to hopefully find you guys the best simple sandwich bread recipe there is, but in the meantime, this tea bread is going to be my kitchen staple and is also a great item to gift to a new neighbor or bring to a potluck!


Beginner's GF/Vegan Bread

  • 4 cups of GF All Purpose Flour

  • 1 tsp of baking soda

  • 1 tsp sea salt

  • 1 1/2 cup unsweetened coconut milk (the canned variety tends to have less additives)

  • 1 heaping tbsp of lemon juice

1. Preheat the oven to 425 degrees F. Brush a baking sheet with melted coconut oil or vegan butter and set aside.

2. Mix 1 heaping tbsp of lemon juice with 1 1/2 cup of unsweetened coconut milk.

3. Combine the flour, baking soda & sea salt in a large bowl. Very gradually stir in the coconut milk/lemon juice mixture until the dough is firm enough to gather into a ball shape.

4. Place dough on a floured board or countertop and pat into an 8-inch flattened round.

5. Place loaf on a baking sheet and slash a 1/2-inch deep "X" into the top. Bake for 45 minutes or until the top turns golden brown.


Voila! Serve warm with a bit of vegan butter & homemade jam, or with a drizzle of ethically sourced honey like Equal Exchange.


xx

Isa

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