Recipe for vegan taro bread
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Making your own bread is a rewarding experience. There’s something special about taking flour, water, yeast and salt and turning it into a soft, delicious loaf. Taro bread is a type of quick bread made with taro root, also called kalo in Hawaii. While it’s not the usual recipe you’ll find in Western cookbooks, this vegan version is just as easy to make and has a delicious, slightly nutty flavor.
Taro bread is traditionally made with taro root, water, sugar and yeast. This vegan version substitutes taro flour for the taro root, making it gluten-free. The taro flour gives the bread a lovely nutty flavor, similar to almond meal.
To make the bread, simply mix the taro flour, water, sugar and yeast together in a bowl. The dough will be quite sticky. Spoon it into a greased loaf pan and let it rise for 30 minutes. Preheat the oven to 350 degrees Fahrenheit and bake the bread for 30 minutes, until golden brown.
Taro bread is delicious sliced and served with butter or margarine. It’s also wonderful toasted and used for sandwiches. If you can’t find taro flour, you can substitute almond meal or any other type of gluten-free flour. This bread is best eaten fresh, but it will keep in an airtight container for a day or two
