Nourish Recipe: The Only Gluten-Free Bread You’ll Ever Need Compliment your favorite winter soups with this scrumptious gluten-free bread. By Rachel Carr Photos by Rachel Carr Rachel Carr is the Chef and Culinary Manager at the Wanderlust Hollywood Café. Stop by for a bite! If you’re anything like us, you struggle to find a solid homemade, gluten-free bread recipe. You may stare longingly out the window on a rainy day and wonder, “Now that I’m gluten-free, are my bread days over for me?” Luckily, that’s not at all the case. Gluten-free baked goods are known for their fussiness—not this recipe. So long as you follow the instructions, it works every time, yielding a stand-out, flavorful bread. It’s also got great crumb, holds together beautifully (whether sliced thick or thin), and toasts like a gem. One top of that, it’s one hundred percent vegan. And with a simple, easy-to-follow recipe, it’s a great way to cut your teeth on vegan, gluten-free baking. You can change it up by adding: Sun-dried tomato Olives Other oils-walnut oil, sesame oil, coconut oil Nuts and seeds (either mixed in or sprinkled on top) The Only Gluten-Free and Vegan Bread You’ll Ever Need Prep time: 45 minutes Cook time: 30 minutes Total time: 1 hour and 15 minutes Makes one loaf INGREDIENTS For the dry mix: 2 cups brown rice flour 1 cup potato starch 1 cup almond meal 4 cloves garlic, minced 2 tbsp rosemary 1 tbsp and 1 tsp xantham gum 1 tbsp sea salt For the yeast mix: 2 cups warm water 1 tbsp active dry yeast 1 tbsp coconut sugar or agave 3 tbsp ground flax For the wet mix: 1/2 cup olive oil 2 tbsp agave INSTRUCTIONS Mix the dry ingredients together and set aside. For the yeast mixture, mix all the ingredients together in a bowl and stir well. Allow to sit for 10-15 minutes so the yeast can bloom. After the yeast has bloomed, add to the dry mix and then add the additional olive oil and agave. Mix well with a wooden spoon until everything is well incorporated. The dough will be a little sticky. Pour the dough into a greased bread pan and cover with a damp towel or saran wrap. Place in a warm spot in your kitchen for 30 minutes to proof. The dough should almost double in size, or fill the bread pan 3/4 full. Preheat your oven to 375 degrees. When the dough is done proofing, bake uncovered in the oven for 25-30 minutes. Remove from oven and allow to cool before removing from the bread pan. To serve, this bread is best if it’s warmed slightly in the oven or microwave. Tip: Wrap your loaf in aluminum foil and place in the oven for 10 minutes at 325-350 F. Gluten free breads do get harder and more brittle when they are refrigerated, but they soften right up with a little time in the oven. This post originally appeared on rachelcarr.com. For more mindfully-inspired recipes, check out the Wanderlust Find Your True Fork cookbook, available online and through all major book retailers. — Rachel has been preparing raw food/vegetarian/vegan cuisine for over 11 years. Previously, Rachel, was the Head Chef and Manager of a raw food cuisine restaurant, Six Main, which she co-owned in Chester, CT. Rachel has also worked as a Chef in a number of top rated raw food, vegetarian restaurants in the Los Angeles area such as Cru, and by Chole.