Thank you so much for trying the recipe and letting …

Comments are Disabled This post may include affiliate links. Read full Privacy Policy. All recipes are GF, vegan & free of top allergens.

Comment on Carrot Cake Bars (GF/V) by Chantal.

Thank you so much for trying the recipe and letting us know of the changes you made!

Recent Comments by Chantal

Life-Changing Fermented Vegetables
You can use it to start other ferments and some even drink a spoonful of it per day!

Wild Yeast Bread (GF/V)
Thank you, Miranda, for trying my recipes! I’m happy you were able to tweak the ingredients to work with what you had on hand! Great job!

Yeast-Free Gluten-Free Vegan Bread
Hi Emily! Were you able to get the nutritional info on the yeast-free loaf? As of now, I don’t post those details in my recipe posts but might in the future.

Sorghum Sourdough Starter
Hi, KD! Thank you for reaching out! I’m happy to hear that your starter is almost ready! If you don’t want to use starches in your bread recipe, that’s ok, but your loaf will be a little denser. That being said, you might have to experiment with the combos of GF flours and ratios until you achieve a texture that you’re happy with.

Please note that I don’t use xanthan gum, so I am not the best to tell you how much to add. I suggest using as little as possible to being (maybe 1/4 tsp up to 1/2 tsp?). This, of course, will depend on the size of your loaf. Adding too much will make your bread very gummy and sticky.

Don’t forget a little sea salt if you can. Adding salt does help with the flavour.

Sorghum, millet and brown rice flour are similar in weight and texture. You could easily add one cup of each with one cup of starter. When adding the water or plant milk, go by feel. Add half a cup and mix. If it’s too dry, add another 1/4 to 1/2 cup mix and wait. If it’s still dry, add a little more. If by accident you add too much liquid, don’t worry. You can bake the dough mixture in a bread pan lined with unbleached parchment paper. For the first loaf, try the bread pan method. If you don’t add flaxseed meal or psyllium husk, the dough might have a batter-like consistency. This combo of GF ingredients might not create a dough that is manipulable by hand to create a free-form loaf.

Once your dough is mixed, you can let it rise/rest for a couple of hours before baking. You will have to play around with your rising times as well. Waiting two hours is a great start, then adjust after each bake. Take notes as you experiment to see what works best for you in your environment.

Here are two easier GF sourdough recipes you can reference. They are not the same as what you want to try, but they could offer you some guidance.

Gluten-Free Sourdough Without Psyllium


Flour Guide for Gluten-Free Vegan Baking
Hi Usha! Here’s the link for the bread machine recipe: https://www.freshisreal.com/gluten-free-vegan-bread-machine-loaf/

Comments are closed.


Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.