Sourdough and Yeasted Gluten-free vegan bread
2 tsp. dry active yeast
1 c. warm nondairy milk
2 tsp. granulated sugar
1/2 c. warm water
5 Tbsp. freshly ground white chia seeds
3 Tbsp. vegetable oil
2 tsp. apple cider vinegar (or lemon juice)
1 c. gluten-free oats blended into flour
1 c. rice sourdough starter OR 1 c. millet flour
½ c. arrowroot powder
½ c. tapioca starch
¼ c. buckwheat flour
1 tsp. baking powder
1 tsp. salt
Optional seeds: a handful of sunflower seeds and chia or linseeds
In a medium bowl combine the warmed nondairy milk/water mix with the yeast and sugar. Allow to activate until frothy (approx.10 minutes).
Add the water, oil, vinegar, and chia seeds into the yeast mix and whisk until well-combined. Allow to sit for another 2 minutes so the chia seeds expand.
In a large bowl, whisk together the dry ingredients. MIX the wet ingredients with the dry (adding the seeds, if using them) and stir with a wooden spoon until just combined. Spoon the batter into a 8×4 (20×10 cm) loaf pan. Using the back of a spoon smooth out the top and gently press down to ensure there are no gaps in the batter. Allow to rise until the loaf rise just to the top of the pan (approx. 30 to 45 minutes) in a warm, non-drafty area of your kitchen. If it doubles before the allotted time, that’s okay. Just proceed to baking it, no need to wait the total time.
Preheat oven to 350*F (190*C).
Place a baking tray containing water at the bottom of the oven to create a humid environment for browning top.
Place the loaf in the oven on the middle rack and bake for 40-50 minutes. Allow to cool in the pan briefly until you can remove it. Transfer to a wire rack until it has completely cooled.