Comment on Gluten-Free BBQ Sourdough by Chantal.
Yes for sure! I’ve done it successfully with both recipes. Use the same method you would in the oven. Place your Dutch oven in your hot bbq and remove the lid after 25-30 minutes of baking. You might have to leave the sorghum or buckwheat loaf a little longer (same duration as in the oven), as both are slightly larger than the BBQ loaf recipe. If you have an old baking sheet, bbq griddle or matt place it under your Dutch to protect your pot for getting dark.
Chantal Also Commented
Gluten-Free BBQ Sourdough
That’s awesome! I’m so happy that you tried baking your bread on your BBQ! Thank you for your comment!
Gluten-Free BBQ Sourdough
Hi Shelley! That’s a great question! I think that baking this loaf at 450°F in the oven will be enough. The temperature of the oven will be more controlled than in a BBQ. If you do try it please let me know how it turns out. I’m still finding it too hot here to bake indoors 😉
Recent Comments by Chantal
Buckwheat Hemp Bread (GF/V)
Hi Julie! The size of the loaf pan I used is in the post but you’re right it’s a little smaller than a regular size loaf pan. I probably get at least 15-20 slices out of a loaf, all depending on the thickness of the slices. I haven’t baked with chickpea flour in a long time. It could make a great substitution for part of the flour in the recipe but you’re right it would make the bread denser for sure. If you try it please let us know how it turns out.
Gluten-Free Vegan Bread Machine Loaf
Hi Julie! Thank you for your message! Did you know that you can also bake the same recipe in the oven with great results? Here’s the post with the instructions to bake the bread recipe in the oven: https://www.freshisreal.com/buckwheat-hemp-bread-gf-v/ It’s the same recipe. As for the multiplication issue on that bread machine post, you’re right, it’s not working as it should. I tested that multiplication function on a few other recipes, and it seemed ok. I appreciate you letting me know. I’ll fix it asap. Are you trying to make a double or even triple batch of this dough? Are you trying the bake the dough all at the same time? I would strongly suggest baking one batch at a time until you achieve a loaf that works for you. This multiplication feature is automatically added with the recipe card feature I use. I don’t know that I can turn it off. I will look into it. Thank you, Julie!
Wild Yeast Bread (GF/V)
Hi Ruth! Thank you for your message! I bet you that your loaf turned out just perfect! Also, to answer your question about drying some starter for future use, it’s definitely possible. Some smudge a very thin layer on a sheet of parchment paper or even dehydrate it in a low-temperature oven. To store the dry starter pieces, you could probably keep them in the freezer or fridge in a sealed bag or container. Then once you want to get a new starter going simply combine a few pieces of your dry starter with some fresh flour and water, stir and give it some time to get active. It should work!
Gluten-Free Sourdough Starter
Hi Mindy! I would say to try and wait until you get back as you will need to feed it each day! 😉 Also, I’ve personally never tried with white rice flour as I feel brown rice flour or even sorghum flour work very well! Let me know which GF flour you end up trying!
Carrot Cake Bars (GF/V)
Thank you so much for trying the recipe and letting us know of the changes you made!