Comment on Gluten-Free Sourdough Brownies by Chantal.
Hi Yana! I’m so happy that you made the brownies! Thank you for sharing what you did and rating the 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 Belinda! Thank you so much for your feedback! ❤️ I’m so happy you tried the sourdough version of the brown 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
How To Make Maple Cream
Hi! You can use a trusted online nutrition calculator tool to check the calories and nutrition facts for recipes or ingredients. This is a pure maple syrup/cream recipe so a serving of two tablespoons will be around 100 calories and 19 g of sugar.
Healthy 5-Ingredient Banana Bread (GF/V)
If you did not try it yet, I think trying it with an extra half of a banana would be a great start to replace the maple syrup. And for the next bake, try adding more (or less) depending on how the first loaf worked out. Let me know if you do try it!
Maple Cream Bars
Hi Joanne! I don’t see why not. If you like walnuts, go for it! Pecans, hazelnuts, or sliced almonds would be equally tasty if you can consume any type of nuts. Ps. I froze some of the bars the last time I made a batch, and they are SO good to enjoy as a nice treat once in a while when the craving hits me. Especially if you can’t have traditional pecan bars/pie or butter tarts with gluten, sugar, eggs, dairy, etc., these maple bars are such a nice treat! If you do freeze some of the leftover bars, it’s best to thaw a little bit before eating or place the piece on a plate in the microwave for a few seconds.
Canadian Sourdough Beavertails (GF/V)
Hi! Thank you for trying this recipe! I am not an expert at deep frying but from my experience the oil has to be hot enough or the donuts will absorb too much oil and result in greasy and soggy donuts. Ideally 350-375°F. The temperature will drop a bit once the dough is cooking. Are you cooking on a gas or electric stove? Did you use a candy thermometer to check the temperature of the oil? I mean if yours were getting too dark too fast, lower the temperature even more next time to see if it’s better.
Gluten-Free Sourdough Cinnamon Rolls
Hi! I haven’t made these in a while. I do have organic coconut milk (can) and could try a version without brown rice flour. Which GF flour is in your gluten-free starter? Tell me, when you bake grain-free, which ingredients can you consume? Do you eat buckwheat (pseudograin)? What about cassava flour, coconut flour, tiger nut flour, etc.? What about starches? Are you okay with potato starch and tapioca starch? Let me know so we can create a new version for you. What about sugar? Are you okay with coconut sugar or maple syrup?
