Hi Julie! Thank you for your message! Did you know …

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Comment on Gluten-Free Vegan Bread Machine Loaf by Chantal.

Hi Julie! Thank you for your message! Did you know that you can also bake the same recipe in the oven with great results? Here’s the post with the instructions to bake the bread recipe in the oven: https://www.freshisreal.com/buckwheat-hemp-bread-gf-v/ It’s the same recipe. As for the multiplication issue on that bread machine post, you’re right, it’s not working as it should. I tested that multiplication function on a few other recipes, and it seemed ok. I appreciate you letting me know. I’ll fix it asap. Are you trying to make a double or even triple batch of this dough? Are you trying the bake the dough all at the same time? I would strongly suggest baking one batch at a time until you achieve a loaf that works for you. This multiplication feature is automatically added with the recipe card feature I use. I don’t know that I can turn it off. I will look into it. Thank you, Julie!

Chantal Also Commented

Gluten-Free Vegan Bread Machine Loaf
Hi Vicki! Great job for troubleshooting the recipe in your baking environment! It’s interesting that your crust is super crispy as when I bake in my bread maker, I always find the crust so pale but it does bake up pretty soft. Does yours get very dark? You could try brushing olive oil towards the end of the baking process to see if it helps.

Gluten-Free Vegan Bread Machine Loaf
Hi Tracy! Yes, using sorghum flour to replace both rice flours should work. As for reducing the sugar and salt, I’ll leave that up to you. You can cut the sugar in half if you prefer or leave it out if you must. As for the salt… bread without any salt will make your loaf taste pretty bland. if you want to experiment by reducing the salt in half, go for it!

Gluten-Free Vegan Bread Machine Loaf
Hi Toni! I’m so happy that this yummy bread recipe has been working out for you! As for GF sourdough bread, you can definitely try making one in your bread machine although you will have to play around with the settings on your machine. If you’re not sure what to try because GF sourdough bread is very different than wheat-based sourdough you could also consider using your bread machine to only bake your loaf. I’ll be sharing a new GF sourdough bread recipe soon and it would be a perfect dough amount to bake in a bread machine. I might try it and will let you know how it goes!

Recent Comments by Chantal

How to Make Grain-Free Bread
Hi Monique! Thank you! Have you tried creating a grain-free sourdough starter? Here’s a link to a recipe: https://www.freshisreal.com/grain-free-sourdough-starter-gf-v/ And then, creating a sourdough version of this recipe would be pretty easy. The main difference when using a sourdough starter in a bread recipe as opposed to a bread recipe without yeast is that the dough will need time to rest/rise a little. I’ll take a look at the recipe and give you more instructions once you’re ready to give it a go. I could test it right before too. Let me know once you have a happy grain-free sourdough starter.

Buckwheat Sourdough Loaf Gluten-Free Vegan
Hi Susanna! You can sub the oat flour for another light flour such as millet, sorghum, more light buckwheat, maybe teff flour or even almond meal/flour if you’re not allergic. I hope this helps!

Gluten-Free Sourdough Starter
Hi Katie! You haven’t done anything wrong. Starters can vary in activity day to day. If it was previously bubbly, that’s a great sign. How’s it doing today? If it smells a little stronger and acidic, remove half of what you have in your jar and give it a good feeding of up to 1 cup of fresh flour with just enough water to stir. Then give it a good 12 to 24 hours to transform into wild yeast. Once bubbly and active, consider trying some in a recipe.

Easiest GF Sourdough Starter
Hi! No, no. Don’t worry, it’s ok! You could also increase the flour and water to a little more too if you want. I would keep going, I wouldn’t start over. See how it’s doing in a couple of days.

7-Inch Sourdough Boule (GF/V)
Hi! Thank you so much for your lovely review and rating! If you don’t want to replace the oat flour with chickpea flour (like you tried), you could increase the seed flour to replace the 80g. Or introduce another gluten-free or grain-free flour that you have. Ideally, replacing the oat flour with another light GF flour is best. Replace by weight (80g). Do you have teff flour? What about sorghum or millet flour. Almond flour is excellent if you’re not allergic. As for adding whole seeds and nuts, go for it! Once your dough is well mixed, you could fold in (by hand) some of your favourite seeds/nuts. Half a cup of each or so would work well.

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Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.