Comment on Easy Gluten-Free Vegan Cinnamon Rolls by Chantal.
Hi! Some alternatives for sorghum and millet would be GF oat flour, almond meal/flour (if not allergic to nuts), light buckwheat flour, corn flour/fine grind cornmeal (not cornstarch). For best results, mixing a few GF flours works best. If you need more help to replace the ingredients you don’t have please let me know. And please note that I haven’t tested the recipe without sorghum as the main flour.
Chantal Also Commented
Easy Gluten-Free Vegan Cinnamon Rolls
Hi Anne! I would pick almond milk over coconut milk. The recipe already includes coconut oil. I wouldn’t want the mixture to get too greasy.
Easy Gluten-Free Vegan Cinnamon Rolls
Using the maple cream for cinnamon rolls is genius! I just make some rolls over the weekend, I should have tried that! Thank you for your rating, comment and for sharing what you did!
Easy Gluten-Free Vegan Cinnamon Rolls
HI Naama! If you want to be able to handle the dough a little easier for babka cake/bread I feel that it would be best to refrigerate the yeasted cinnamon roll dough in order to be able to roll it out thinner to create all the beautiful babka layers. If you want a softer bread-like dough you could have a look at the bread machine loaf dough or even the newest bagel dough recipe. Both have a wonderful texture. Same with these two dough options, it would be best to rest the dough in the fridge overnight before rolling it out. Bread machine loaf recipe: https://www.freshisreal.com/gluten-free-vegan-bread-machine-loaf/
Bagel recipe: https://www.freshisreal.com/easy-gluten-free-vegan-bagels/
Recent Comments by Chantal
Homemade Maple Cream with Stand Mixer
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.
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.
7-Inch Sourdough Boule (GF/V)
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.
