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 Cara! Ideally cool to 90 degrees. It might take longer to stir and transform into cream if the syrup is still too hot. You’re probably getting my reply too late… what did you end up doing? Or did it work for you to stir at the slightly higher temperature.
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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.
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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.
