Vegan Polenta Bread
Discover the perfect blend of rustic comfort and plant-based goodness with Vegan Polenta Bread, a gluten-free delight that's rich in savory flavors and wholesome ingredients. This easy-to-make recipe combines the hearty texture of polenta with the aromatic notes of dried rosemary and nutritional yeast, creating a bread that's equally satisfying toasted or enjoyed fresh. Moist yet light, thanks to a homemade vegan buttermilk made from almond milk and apple cider vinegar, this bread offers a subtle hint of sweetness from maple syrup and a balanced touch of olive oil. Ready in under an hour, Vegan Polenta Bread is ideal for breakfast spreads, snack platters, or alongside soups and salads for a complete meal. It's a versatile, crowd-pleasing staple that’s sure to become your new favorite gluten-free solution!
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Recipe Information
Ingredients
- 180 grams Polenta (cornmeal)
- 120 grams All-purpose gluten-free flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Dried rosemary
- 2 tablespoons Nutritional yeast
- 240 milliliters Unsweetened almond milk
- 2 teaspoons Apple cider vinegar
- 60 milliliters Olive oil
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 180°C (350°F) and grease a loaf pan or line it with parchment paper.
In a large mixing bowl, combine the polenta, gluten-free flour, baking powder, baking soda, salt, dried rosemary, and nutritional yeast. Mix well to ensure all the dry ingredients are evenly distributed.
In a separate bowl, mix the almond milk and apple cider vinegar. Let it sit for about 5 minutes to create a vegan buttermilk.
Add the olive oil and maple syrup to the almond milk mixture, stirring until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to over mix, as this can lead to denser bread.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a knife inserted into the center of the bread comes out clean.
Allow the polenta bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread once it has cooled. Enjoy it plain, toasted, or with your favorite vegan toppings.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 269.9 g | 98% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 28.0 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 455 mg | 35% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 685 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
