African Flour Vegan Bread

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This was an amazingly soft, moreish bread considering that we were trying to dump many of our unused vegan/gluten-free ingredients. Excellent toasted with cheese or (nut) butter with jam. Merits a repeat!


  • 2 1/4 tsp yeast
  • 1 tbsp white sugar
  • 1/3 cup lukewarm water
  • 1 1/2 cup applesauce
  • 2 tbsp-1/4 cup grapeseed or other cooking oil

Dry Ingredients

  • 1 cup yam flour
  • 1 cup blackeyed pea flour
  • 1 cup tapioca starch
  • ½ cup millet flour
  • ½ cup brown sugar
  • 3 tbsp brown flax
  • 1.5 tbsp gluten-free baking powder
  • 1 tsp xanthan gum
  • pinch of salt


Set oven to warm/low heat and put a shallow pan filled with water in at the bottom. Once the oven is preheated, turn heat off. Grease a loaf pan (glass is preferable but not required).

Mix yeast with sugar in a small bowl and add lukewarm water. Combine dry ingredients in a large mixing bowl. Add oil and applesauce. Once yeast has doubled, add yeast sponge and mix thoroughly to make a thick, pasty dough. If needed, add more applesauce or a little water. Allow to rise in moist oven for about an hour. Remove loaf pan (keep shallow pan) and heat oven to 350. Bake for 40-45 minutes, until browned on top and not wet in the middle.


Makes a very dense but tasty and soft bread; doesn't collapse and gum up like previous potato breads, and pea flavor is neutralized. Could try with savory (rosemary, garlic) or sweet (nutmeg, cinnamon) additions and see if a wetter dough would rise more.