Creating grain-free bread is challenging.
Creating vegan, grain-free bread ? Without the structure of gluten, grains and the volume and protein structure from eggs, it seems impossible. Many of my experiments confirmed my initial beliefs: some concoctions looked promising at various stages of mixing or baking, only to eventually deflate, disintegrate or burn. Still others were destined for the garbage bin from the start.
Making bread in smaller shapes (hello, muffin tin) is turning out to be one of the keys to success. Big loaves literally fall flat (especially in the middle). Psyllium husk adds some much needed structure and essential binding to keep the bread intact. Mix-in’s, such as vegetables, fruit and nuts, obviously add great flavor and variety, but they also add to the structure and volume, keeping those important centers from caving in.
I’ve kept these to a small batch (5 breads), but you can certainly double or triple them. Once you try the first batch, I am fairly certain you will want to up the second batch. They are great as bread, but with the umami richness from the mushrooms and onions, these also make a perfect, portable breakfast or lunch (power pucks!) on the run. Or while cozy on the sofa with a cup of tea. Happy baking, and puck on!
You can easily double or triple this recipe!
- 5 tablespoons nondairy milk
- 3/4 teaspoon whole psyllium husk
- 1 teaspoon olive oil (or oil of choice)
- 1 cup chopped mushrooms
- 1/3 cup chopped green onions
- 3/4 cup almond meal/flour
- 1 tablespoon coconut flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- Preheat oven to 350F. Grease or spray 5 cups of a standard muffing tin.
- In a small bowl or cup, stir together milk and psyllium. Let stand while preparing vegetables.
- In a medium skillet, heat the olive oil over medium-high heat. Add the mushrooms and green onions; cook and stir for 3 to 4 minutes until softened. Remove from heat.
- In a medium bowl, whisk together the flours, baking powder and salt. Stir into milk mixture until blended, and then stir in the mushroom mixture. Divide evenly between prepared cups.
- Bake in preheated oven for 26 to 29 minutes until puffed and just set at center. Let in cool in tin on a cooling rack for 15 minutes. Run a knife around edge of cup and remove breads. Serve warm or cool completely.
Storage: Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. These will keep at room temperature (carried around for travel, hikes, etc) for up to 2 days.
- Category: bread, muffin, snack
- Calories: 126
- Sugar: 1.1 g
- Sodium: 99 mg
- Fat: 9.3 g
- Saturated Fat: 0.9 g
- Carbohydrates: 6.2 g
- Fiber: 3.1 g
- Protein: 4.3 g
- Cholesterol: 0 mg