Comment on Chocolate Sourdough Cupcakes by Chantal.
Cindy! Thank you so much for sharing your feedback! I’m happy that you found the same dark chocolate! It’s great! It was my first time using it when creating this recipe! As for the dryness, I agree because there’s not much oil, no dairy, gluten or eggs a cupcake like this does dry much faster! I guess we’ll have to eat them faster 😉 I was debating whether or not to add more oil, but I find many prefer to avoid or reduce their oil consumption, so I left it as it was. Again, thank you for rating, commenting and sharing your pictures in the GFV Baking Facebook group—you’re awesome!
Chantal Also Commented
Chocolate Sourdough Cupcakes
Hi Sabina! Do you have almond meal/flour? It could work to keep the texture as light as possible. Please note that I did not try this alternative as of yet. The oat flour does help to bind the mixture. I wonder if you were to use almond meal/flour if you should also consider adding 1-2 tablespoons of flaxseed meal or ground flax seed to stick everything together.
Chocolate Sourdough Cupcakes
Kathy, thank you so much for trying this recipe and sharing your photos with me on Instagram! I really appreciate your feedback and rating! If anyone else tries to bake the cake version, Kathy did mention that she baked each layout for 35 minutes. If it’s ok Kathy, I would love to show your pictures in the GFV Baking by FiR Facebook group, your cake looked so good! You did a great job!
Chocolate Sourdough Cupcakes
Thank you, Siri! Do you have a GF sourdough starter yet? You can find the newest starter recipe here: https://www.freshisreal.com/easiest-gf-sourdough-starter/
Recent Comments by Chantal
How to Make Grain-Free Bread
Hi Rose! The reason for the overnight rest is to help the ingredients breakdown to make the bread easier to digest. You can make the recipe without this step. You can bake the dough in a regular bread pan, if that’s all that you have. I miss this bread, I’ll try and bake one tomorrow without the overnight rest and I’ll bake it in a bread pan and report back. It should be fine if you try it before me. If you have a bread pan with lid, you could cover the dough for half the baking time.
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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.
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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.
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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?
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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.