Comment on Basic Yeasted Dough Gluten-Free Vegan by Chantal.
Hi Terry! Thank you for your comment. I do include the measurements for the mini bread pans I used in the instructions of the recipe. They are 5 x 2 inches. The other size I tested, also seen in the newer pictures, is 7.5 x 3.5 inches, which is smaller than an average bread pan. I can add that size in the post as well. I do mention that for one loaf, the baking time is about 50 minutes. Is that how long you baked yours for? To help you troubleshoot, it would be helpful if you told me exactly which ingredients you used. Did you use parchment paper in your bread pan? Was your bread pan glass or metal? Was your oven preheated to be nice and hot? What kind of yeast did you use, and was it fresh? Perhaps if you try the recipe again, try smaller loaves, and once you perfect the ingredients that you use and the amount of water you add, you could bake the dough as a single loaf again. Let me know and I’ll do my best to help you with this recipe.
Chantal Also Commented
Basic Yeasted Dough Gluten-Free Vegan
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.
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Hi Ziv! Have you played around with testing making bread with the ingredients that are safe for you? Let me know what you’ve tried and I will do my best to help you. I just found your message today. Sorry for the late reply.
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