I live in Portland Oregon which is one of the most vegan gluten free cities in the world.  I have a partner who is vegan and gluten intolerant and we are always traveling around trying out new recipes and vegan/gluten free dishes all over the place.  In Portland we even have many bakeries who just cater to the gluten free/vegan crowd and some damn fine ones at that.

Recently my partner was hooked on a local vegan/gluten free bread that we bought down the street from our house and she swore it was the best bread around….that was up until today.  Today we made a trip down to the Bob’s Red Mill store looking for some of the hard to find vegan Daiya cheese (which they had btw) and we stayed for lunch and she ordered a grilled cheese and tomato sandwich, with gluten free vegan bread and daiya cheese.  She now swears that this gluten free vegan bread is the best she has had.  They were kind enough to give us the recipe, so here it is.

Bob’s Red Mill Dairy Free Wheat Free Bread Mix

Mix together with a spoon in a small bowl

• 5 Tbsp Cornstarch
• 1 Cup Water
• Yeast Packet (found in Bob’s Red Mill Gluten Free Bread Mix)

When cornstarch is dissolved, pour into large bowl and mix in the following (using spoon or dough hook) in upright mixer:

• 1 1/8 Cups Rice Milk
• 1/4 Cup Vegetable or Safflower Oil
• 1 tsp Apple Cider Vinegar
• Bob’s Red Mill Gluten Free Bread Mix

Pour mixture into a bread pa  and let rise until dough is just above the top of the pan (about 30-40 minutes).  Bake at 350 degrees for one hour, rotating pan once during baking.  Remove from oven and let cool on wire rack.  Enjoy.

Tip:  For lighter crust color, cover pan with tin foil or place a cookie sheet (above the bread pan) on a higher shelf in the oven during baking.

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