Prep Time | 50 minutes
Cooking Time | 55 minutes
Serves | 8 people
- To start making our Vegan Sandwich Loaf, we need to make the egg replacer by mixing the ground flaxseed and 6 tbsp water in a small bowl and leaving it in fridge for 10-15 mins.
- In a large bowl sift in the flour, xanthan gum, salt, dried yeast, bicarbonate of soda and sugar. Mix together making sure everything is well combined.
- Remove flax-egg from the fridge after 10-15 mins and give the mixture a good stir to mix in the top layer of water (it should have thickened into a gel like consistency).
- Pour in the warm water, lemon juice, oil and flax-eggs into the flour mixture. Mix until everything is well combined.
- Preheat the oven to 150°C for one minute and then turn off.
- Line a 2lb/1kg loaf tin with parchment paper.
- Pour in the batter and smooth out the top using a spatula.
- Insert the tin into the oven and let it prove for 30 mins – 1 hour, until the batter has risen just over the edge of the tin. Make sure to keep an eye on it.
- Remove the Vegan Sandwich Loaf from the oven and brush some oil on top and set aside for 10 minutes.
- Preheat the oven to 190°C.
- Add a small amount of water to the base of the oven to create steam. Place the tin back into the oven on the centre rack and bake for 55 minutes.
- Turn out onto a wire rack and allow Vegan Sandwich Loaf to cool completely before slicing. Once cool, store in an air tight container and use within 2-3 days, or slice and freeze.
Italian Herb Pizza Crust or Wrap
Gluten Free Pizza Crust – Makes one 10-11” pizza, serves 2 To make your begin making your Gluten Free Pizza Crust, mix 8g Dried Yeast with 180ml warm water. Add ½ tsp of sugar and stir until dissolved, then set aside for 10 minutes. Mix 200g of pizza base mix with the...
