Thursday, May 15, 2014


JoAnna's Vegan Banquettes ( French Bread)


*Oatmeal grits (or cornmeal grits) for Loaf pan. and top of loaf.

First do your Egg Re-placer:2 to  1/2 Tablespoons of ground flax or chia seeds. Place in 1/2 cup of warm water, set aside to Gum up about 6 min.

Next "Proof Your Yeast"
1 cup or Warm water (Filtered) ,(110 degrees a bout's)
2 Tab of Maple Syrup , then add 2 tsp of Active Dry Yeast .
Set Aside for 8 min or until it doubles in size and Proofs :)
(or if not needing to be VEGAN use honey.

1 1/2 Cups + 7 Tab  of Sorghum Flour
1/2 Cup Millet Flour
1 Cup Tapioca Flour ( or Arrowroot Starch I found the bread MORE fluffier using Arrowroot) ;)

1 tbsp of xanthum gum
1 1/2 tsp of sea salt

1 1/2 tsp of garlic powder (more if u wish, OPTIONAL)
1 1/2 tsp of Onion power (Optional) - more if u wish.
1 Tab of Italian Seasoning
2 Tbsp of Olive Oil
1 tsp of Raw apple cider vinegar
1 cup of Water (filtered)
Melted Earth balance or Coconut oil . (Like 1 Tab - enough to spread the melted goodness over your loaves before u bake)
Minced Fresh Rosemary
Sea Salt

Grease your French or Banquette Pan I have this one.

so grease this with oil of choice take your "grits of choice" see above.
do not line your pan with foil , there are holes in the pan for a reason ;)

Mix your dry Ingredients in a bowl, set aside.
In your Mixer, add WET ingredients , then  add dry ingredients, Mix on Medium speed for about 4 min.

Carefully scoop out dough I use a big Ice Cream Scoop and Scoop onto the pans .
Coat the Top of the Loaves with Melted earth balance or coconut oil , sprinkle with freshly minced rosemary and sprinkle with sea salt and a few more grits.

let rise in a dry WARM place for 30 min (until it doubles in size)
Bake for about 26-30 min In a 400 degree oven , or until toothpick inserted comes out clean!!


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1 comment:

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