Comment on Gluten-Free Sourdough Cinnamon Rolls by Chantal.
Hi Kiara! Thank you for trying the GF sourdough rolls. Maybe 7 hours was too long of a proof? Was your dough warm? Placing the dough in the fridge to cool it would definitely make rolling easier for sure. I used the dough from my Wild Yeast Bread recipe to make some cinnamon rolls a few weeks ago. It works really well! Is that the sourdough bread recipe you tried? Thank you for your comment!
Chantal Also Commented
Gluten-Free Sourdough Cinnamon Rolls
Hi Vicki! If you don’t have whole psyllium husk but do have Bob’s Egg Replacer, you can sub 1 tablespoon of whole psyllium husk with 1 tablespoon of Bob’s Egg Replacer and achieve similar results. Bob’s Egg Replacer includes psyllium husk with starch and baking soda. Let me know if you have additional questions. Sorry for the late reply, I just saw your message now.
Gluten-Free Sourdough Cinnamon Rolls
Hi Kate! Thank you so much for your rating and comment! I love the idea of a savoury roll too! If you ever want to play around, I’ve even tried my Wild Yeast Bread sourdough to make rolls and they were really great! You can keep a portion to bake a loaf and some to make rolls (sweet or savoury)!
Recent Comments by Chantal
Grain-Free Sourdough Pizza Crust
Hi Jennifer! How are you? Yes, if you do try it, please let us know! 😉
Wild Yeast Bread (GF/V)
Hi Karen! Thank you for your comment and rating! I don’t have the nutritional details for any of my bread recipes. Although you can copy and paste any recipe links into the calculation bar of this site (right on the first page): https://whisk.com/recipe-nutrition-calculator/. It should give you all the nutritional information that you need. As for baking GF sourdough bread, keep practicing and note any changes you try, that way it will be easier to track what works best. You can play around with a touch less (or more) water, let your dough rise for less time (or more), try a different baking vessel, with or without steam, etc. Make sure your oven is nice and hot before you bake!
Yeast-Free Gluten-Free Vegan Bread
Hi Traci! Sorry for the late reply. I am just seeing your message. For this recipe, if you half the ingredients, you will get one mini loaf. Make sure you have a mini bread pan (5 x 2 inches) to bake the dough. In the future, if you have a smaller bread pan that is about 3.5 x 7.5 inches it will work best for this recipe. Your 8×4-in pan will be better than your 9×5-in pan. If your bread pan is larger, the loaf won’t be as high but can still taste great. Remember that a yeast-free loaf that is also gluten and egg-free won’t rise much which is why choosing a smaller pan helps to bake a taller loaf 😉
Cherry Apple Galette
Hi! I personally have not but I don’t see why it wouldn’t work. I would consider starting with less lard at first. Try 1/4 cup to see what kind of texture you get. Then add just a bit more if necessary. You will most likely need a little less than 1/2 cup. Also, if you do consume dairy, you can use regular butter.
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!