Comment on Easy Gluten-Free Vegan Bagels by Chantal.
Hi Swati! In this recipe, the molasses helps to create the flavour and a slightly darker colour. It’s not a must to use molasses. You could sub it with sugar if you wish or just leave it out.
Chantal Also Commented
Easy Gluten-Free Vegan Bagels
Hi Bobbie! The bagel recipe is a great one! I hope you try it! In the yeast-free test for this bagel recipe, I did use GF baking powder which includes baking soda. I did not test adding baking soda to the boiling water. I was too afraid of how the GF dough might react in the water with baking soda. The boiling process works well without baking soda. If you do try it, please come back and let us know how it did. You could always test most of the batch without, and for the last few bagels, add baking soda to your water to test the difference. Take notes and see what happens. Experimenting is the way to go if you’re curious and don’t mind trying! Have fun!
Easy Gluten-Free Vegan Bagels
Hi! I’m thrilled that you made the bagels! They’re so fun to make! And I’m happy that you subbed an ingredient with success! Thank you for your comment and rating!
Easy Gluten-Free Vegan Bagels
Hi Angela! Yay! I’m so happy you made the bagels! They are fun to make and even better to eat! As for the sinking/floating part… kind of funny, actually 😉 I feel that a few minutes on each side is sufficient. Thank you for your comment and rating! Ps. Now, I’m hungry for a bagel!
Recent Comments by Chantal
Caputo Gluten Free Flour: Review & Recipes
Hi Theresa! That’s great! What kind of milk did you use? I tried the Fioreglut Caputo flour again yesterday and made a loaf. I used the same bread recipe in this post but baked it in a pullman pan in the oven for 1 hour at 400°F and it was perfect! I did use homemade hemp milk. The bread is delicious! I mixed the dough by hand in a large glass bowl with a dough whisk and it worked beautifully. Thank you for your comment!
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.
