This gluten, grain and nut free bread is made with mixed vegetable puree as one of the ingredients. The base recipe for this type of bread was first published in CookingWithoutGluten with roasted beetroot and eggplant puree as vegetable ingredient. Mixed vegetables version of this bread is easier to make, because it allows to utilise usually wasted vegetables, I use to make chicken stock. Any mixture of vegetables, used to make beef and vegetable stock, as well as any leftovers of cooked vegetables can serve as a source for vegetable puree. Vegetables from the stock, however, are better in my opinion. Cooking vegetable in liquid reduces the intensity of their flavours in purees. Typical carrot or pumpkin taste is not coming through in bread, when vegetables are boiled. If roasted or steamed, carrot and pumpkin taste is very strong in bread. I have made this bread several times now, using different vegetable purees, and baking in different conditions. I got reliable results in every bake.
I want to point out another significant benefit of this bread. The price of ingredients for 500-550g small loaf, making 14 slices, comes under 3 dollars, which is excellent for gluten and grain free bread.
Vegetable puree (boiled stock vegetables)
- red capsicum
- cabbage leaves (cauliflower leaves)
Adding cabbage and red capsicum to stock vegetables gives chicken stock amazing extra sweetness. Once you try it, you never go back to traditional mix of carrots, onions and celery.
- 280g mixed vegetable puree (300g of puree releases 15-20ml of liquid, which is discarded)
- 3 extra large eggs
- 50g sunflower kernels (can be partly or fully replaced by pumpkin seeds)
- 50g flaxseeds
- 60g coconut flour
- 10g white chia seeds
- 10g psyllium husks
- 2+ teaspoons my own garlic and chili peppers paste
- 1/2 tea spoon sea salt
- 1 tea spoon baking soda
- 1 tea spoon xanthan gum
- unsalted butter to grease baking tins (oil of your choice can be used instead)
- ground sunflower kernels to dust baking tin 5-10g, optional
- sesame seeds for sprinkling bread before baking, optional
option 1: use psyllium husks and ground chia seeds
option 2: use whole chia seeds and ground psyllium husks
- strain chicken/meat/vegetable stock
- use second (heavy-duty) strainer if necessary to minimise water content
- press vegetables down with a spoon to get rid of any liquid left
- use all stock vegetables left in strainer
- remove skin from red capsicum strips
- blend all vegetables into smooth puree with stick blender or food processor; puree leftovers can be frozen and used defrosted
- I usually weigh 300g puree, some liquid (15-20ml) separates from puree, discard it (you can leave vegetable puree in a strainer lined with cheesecloth with weight on top overnight to get rid of even more liquid)
- mix sunflower kernels, flaxseeds and chia seeds (option 1) or psyllium husks (option 2) and grind them in small cup blender, put them through sifter
- grind again larger seed particles which did not go through sifter
- add salt, baking soda, xantham gum to ground seed mix, combine well with a whisk
- transfer vegetable puree into a deep bowl
- sift coconut flour into vegetable puree,(add whole chia seeds option 2)
- add chilli and garlic paste (can be substituted with any fresh herb and spice mix); extra salt have to be added to your own spice and herb mix to compensate for salt quantity
- mix with a whisk or by hand and let it stand for 5 min
- lightly beat eggs with a whisk in a separate bowl
- add eggs to coconut flour and puree mix, mix well to combine
- add the mixture of ground seeds and mix it in with spatula or even better using your hands
- mix well until everything is fully combined, the dough can be easily shaped into a ball or any other shape
- butter baking pan and use whole, semi-ground or ground seeds of your choice to dust baking pan to have extra crunchy crust
Grain free bread is notoriously difficult to bake in regular size bread tins. I use one medium 9x19x6cm or two small 8x15x5cm baking tins to bake grain free breads with the same result, depending on what size bread slices I want to have.
- place the mixture into bread tin(s), press it down with spatula to make it compact, use your choice of seeds on top
- if using one medium size tin make an incision with knife’s tip in the middle, it will allow moisture to escape during baking
- the best results were achieved by baking in conventional (no fan) oven preheated to 170C on middle level for 1hour and 20min
Baking time can be reduced to 1 hour if vegetable puree is strained overnight to reduce liquid content.
- I place baked bread, taken out of the tin, on a wire rack and leave it in switched off oven to rest and cool down
I sliced bread when it was completely cool and it was dry inside and did not need extra drying out in low heat oven.
On another occasion I baked bread from the same recipe in fan forced oven preheated to 170C for 1 hour and left it for another 10 min (taken out of the tin and placed on wire rack) in switched off oven.
I sliced bread when it was still warm. The bread was fully baked, but had a touch of extra moisture to my liking. In those cases I slice bread loaf, place slices on wire rack and dry them in the oven for 3-5-7min on a very low heat.
Under both baking regimes bread had risen and kept the height after cooling down. The best feature of this vegetable bread is that it does not have vegetable after taste. It has a taste of a mild rye bread, as I remember it, without yeasty and sour overtone. The texture is soft, but not crumbly at all. I can only compare it to a very rich brioche. All grain and nut free breads I tried – beetroot, cauliflower, mixed vegetables, carrot and pumpkin mix, are easy to freeze. They are also very good when toasted, they do not burn, either fresh or frozen. And as an icing on the cake, these breads are nice and tasty fresh, warm or cold, without being toasted. Fresh, with butter on top, they are better than any cake, and as my husband says purely addictive.
On the photos above 4 versions of the same bread, baked differently in various size tins, with different toppings can be seen. I like the flexibility of this recipe, which allows to use different vegetables, as an essential part of bread, and thus reduces the quantity of coconut flour and eggs, necessary to accommodate coconut flour. I am also happy that the recipe does not include any extra oil ingredients. Flaxseeds and sunflower kernels, together with egg yolks, are the source of healthy fats, as well as other essential nutrients. I might add, that this bread is a balanced product in itself, and has better nutritional value compared to wheat and gluten free grain breads. It’s protein content is high, it has plenty of fibre and these facts alone, make it stand out from many even artisan breads.
But, the main purpose of this recipe was to give a chance to truly enjoy real bread taste and texture for those who was deprived of this experience for a long time.
This recipe is also a part of a multiple post series – chicken 4 ways from one pot. The next item from this series is chicken mousse. I have enjoyed it on a piece of vegetable bread this morning.