If the recipe says warm water 100-110°F water is great! …

Basic Yeasted Dough Gluten-Free Vegan
Of course! Have you ever baked with amaranth? If you haven’t, try a smaller amount to begin, like 1/4 to 1/2, to make sure you like the flavour. For the rest of the millet quantity add one of the other flours suggested in the recipe. If you do try it, please come back to let us know how you liked it!

Basic Yeasted Dough Gluten-Free Vegan
Hi Lisa! You could try subbing the brown rice flour with another GF light flour such as light buckwheat flour, almond meal/flour* or tiger nut flour. Or consider increasing the millet and oat flour to replace the 90g/3/4 cups of brown rice flour. *Contains nuts.

Basic Yeasted Dough Gluten-Free Vegan
Hi Linda! It should work in a small Dutch oven with parchment paper. Just make sure to preheat your Dutch oven at the same time as your oven! And, keep the water amount to a little less so your dough doesn’t go flat when baking. See notes in the recipe 😉 If you do try it please let us know how it turns out! Also, this is another great yeasted recipe that I recently shared: https://www.freshisreal.com/buckwheat-hemp-bread-gf-v/ Although this yeasted bread recipe does need a bread pan as the dough is more batter-like! It’s SO good!

Banana Sourdough Seed Loaf
Hi Ann! I think using sorghum flour instead of oat flour for 1/2 cup should be fine. Alternatively, almond flour would work too if you’re not allergic to nuts.

Yeast-Free Buckwheat Blender Bread
Hi June! I think I might of answered your question on a different platform but I’ll answer here again in case it can help someone else. You can definitely mix in the roughly mashed banana with some add-ins like nuts after the blending step. It creates a more textured bread instead of a smoother texture but it is equally delicious.

Nutritious Gluten-Free Vegan Zucchini Quick Bread (Oil-Free)
Hi Ann! Did you use a preheated Dutch oven to bake the bread? With this recipe, ensuring your oven is preheated as well as a large Dutch oven really helps with the moisture.The smaller grated zucchini is fine. Did you use whole psyllium husk? Was your yogurt very thin?

Yeast-Free Buckwheat Blender Bread
Hi Megan! This is a reply that I shared with another baker with the same question.

I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.

7-Inch Sourdough Boule (GF/V)
Hi Lisa! With the cassava flour sourdough starter did you change any other ingredients in the bread recipe? It’s possible that using a grain-free starter such as cassava starter could have contribute to a dough texture with more moisture. Did you try again after this attempt? I realize you posted your comment a few months ago but I’m just seeing it now.