Comment on Gluten-Free Sourdough Brownies by Chantal.
Hi Belinda! Thank you so much for your feedback! ❤️ I’m so happy you tried the sourdough version of the brown recipe!
Chantal Also Commented
Gluten-Free Sourdough Brownies
Hi Lacy! Yes, you could totally let your brownie mixture rest in the bowl or pan before baking. One to two hours should be plenty to lighten the texture a bit. Let us know if you do try it!
Gluten-Free Sourdough Brownies
Hi Yana! I’m so happy that you made the brownies! Thank you for sharing what you did and rating the recipe!
Gluten-Free Sourdough Brownies
Connie, I’m so glad you tried this recipe! Thank you for your rating and comment!
Recent Comments by Chantal
7-Inch Sourdough Boule (GF/V)
Hi Debra! It will completely fine! Dark buckwheat is wonderful if you have some and like it, go ahead and use it! I swap light and dark buckwheat all the time! Your loaf might bake darker and be a little denser but it will be equally great!
How To Make Maple Cream
Hi! If you feel like there’s crumbly bits in the cream it could be because it was boiled just a tad too long. Next time, experiment with removing the boiled syrup from the heat just a little bit sooner.
Gluten-Free Sourdough Without Psyllium
Hi Abigail! Replacing the tiger nut flour with oat flour should work fine. You can probably increase the oat flour to 1-1/4 cups to replace the tiger nut flour, as tiger nut is a bit heavier than oat flour. As for the water, add enough to create a nice thick soft batter. And if you decide to add one egg, that is fine too, and it will replace a bit of the water. Note that I haven’t tried eggs in this recipe.
7-Inch Sourdough Boule (GF/V)
Yay! I’m so happy that you found this recipe and that you’ve been mastering your GF sourdough baking skills for a while now! Thank you for sharing your substitutes as it could help others that are considering making the recipe!
Incredible Irish Soda Bread (GF/V)
Thank you! I’m happy you tried it! Subs for brown rice flour: almond meal/flour, white rice flour (if you keep the other flours as is), light buckwheat flour or millet. Or consider increasing the oat and sorghum flour to replace the brown rice flour. I haven’t tried that variation, but it could work.
