Comment on Gluten-Free Vegan Bread Machine Loaf by Chantal.
Hi Amazone! I’m happy to hear that you are introducing some new flours to your recipes. As for coconut and corn flour, I like them both but felt that with my focus on allergen-friendly recipes I was trying to reduce or eliminate the ingredients that are often considered more reactive to some individuals with allergies or food sensitivities. Coconut flour is good, and you can add some to your GF baked recipes, but usually in smaller quantities. Let me know if you would like to see some recipes with these two flours, I could consider creating some in the future 🙂
Chantal Also Commented
Gluten-Free Vegan Bread Machine Loaf
Hi! Sorghum, millet, GF oat are good options. You could consider increasing the buckwheat flour by 1/2 cup and replacing the other 1/2 cup of flour with something else other than a rice flour.
Gluten-Free Vegan Bread Machine Loaf
Hi Sarah! Does your almond milk contain gums or carrageenan? If so, it could add to the gummyness factor. Is your buckwheat flour light or dark? The darker buckwheat is delicious but can taste stronger if you’re not used to it. If the texture of the bread is too wet, try decreasing the liquids by a little bit to see if it helps. Did you mix by hand or try a mixing setting on your bread machine? I have a lot more experience with bread machines now, and can guide you if you want to try making the whole recipe in your bread machine.
Gluten-Free Vegan Bread Machine Loaf
Gina! Wow! What a lovely comment to receive! I’m thrilled that you tried the bread recipe and like it! I love it very much too! Ps. this bread bakes nicely in the oven too!
Recent Comments by Chantal
How To Make Maple Cream
Hi! Once ready, store the pure maple cream in the fridge as it could separate quicker if left at room temperature. It could still separate a bit once in the fridge but when ready to enjoy some, simply mix it up a bit in the jar. The separation doesn’t always happened. It depends on the consistency of the maple cream. Some batches turn out thinner and some very thick. The end product varies due to consistency of maple syrup, how long the syrup boiled (did it reach the correct temperature), did it cool long enough, how long it was hand mixed, etc. If unopened, the maple cream if stored in the fridge will keep for months. Once opened, it should be fine for a couple of months as long as clean utensils (no bread crumbs, etc.) are used to scoop out the cream. Maple cream is so delicious that once the jar is opened, it usually disappears pretty quickly because it’s so good! If you’re making some as Christmas gifts, try a test batch first. That way you’ll get practice 😉
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.
