Comment on Gluten-Free Vegan Bread Machine Loaf by Chantal.
Yes, you most definitely can! Bake it in a loaf pan lined with parchment paper in a warm 450°F oven for 50-60 minutes. For the last 10 minutes, you could remove the loaf from your pan and finish baking it directly on the rack. Let me know if you try it! Don’t forget to let the dough rise from a few hours before baking it 😉
Chantal Also Commented
Gluten-Free Vegan Bread Machine Loaf
Hi Fran! Are you asking because you need to set it on your machine? Use the 1.5 option but even if you choose the 1 or 2 lb setting it should still work. With GF breads that have no eggs the dough will never rise as much as with wheat flour. This recipe was developed before I wrote my newest bread machine cookbook which includes lots of helpful tips for breads without gluten, eggs or dairy. If you let me know which bread machine you have I could help you with some tips or have a look at this post with GF vegan bread machine tips: https://www.freshisreal.com/bread-machine-tips-for-gluten-free-vegan-recipes/
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.
Recent Comments by Chantal
Nutritious Gluten-Free Vegan Zucchini Quick Bread (Oil-Free)
Hi Ann! Did you use a preheated Dutch oven to bake the bread? With this recipe, ensuring your oven is preheated as well as a large Dutch oven really helps with the moisture.The smaller grated zucchini is fine. Did you use whole psyllium husk? Was your yogurt very thin?
Yeast-Free Buckwheat Blender Bread
Hi Megan! This is a reply that I shared with another baker with the same question.
I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.
7-Inch Sourdough Boule (GF/V)
Hi Lisa! With the cassava flour sourdough starter did you change any other ingredients in the bread recipe? It’s possible that using a grain-free starter such as cassava starter could have contribute to a dough texture with more moisture. Did you try again after this attempt? I realize you posted your comment a few months ago but I’m just seeing it now.
How To Make Maple Cream
An option would be to boil the pure maple syrup to a little less that 234°F (maybe 233°F) next time and it should be thinner after it’s been hand stirred. If your maple cream is thick but still mixable in the jar you could add a touch of maple syrup and mix it in to make it thinner. Just note that I’ve never tried doing so.
Maple Hemp Brownies
Hi Denise! You can replace with 60g of almond meal/flour (if you’re not allergic to nuts), increase the sorghum flour by 60g or replace with 60g of brown rice flour. I’ve listed the options in the order that I feel will work best 😉 Chantal
