Comment on How to Make Grain-Free Bread by Chantal.
Hi Donna! Which flour did you use to make your starter? In the post, I added some notes if you want to try this recipe as a sourdough. I’ve copied and pasted the info here for you. Let me know if you have any questions after you read the details.
FERMENTED SOURDOUGH
Initially, I really wanted to share this bread recipe as a grain-free fermented sourdough. After various trials, I decided that for beginner bakers this might not be the easiest of methods to start with.
If you do have a lot of gluten-free sourdough baking experience, then go ahead and create a wild yeast starter with any of the grain-free flours in this recipe. It will work, but it does take up to 7 days to develop a bubbly grain-free sourdough starter. You can use the Gluten-Free Sourdough Starter recipe to guide you along the way.
Keep in mind, if you do try this recipe as a fermented sourdough, you will have to reduce the dry ingredients by about 1/2 cup (e.i., reduce the banana flour to 1/2 cup instead of 1 cup) and reduce the amount of water to about 1-1/4 to 1-1/2 cups total (instead of 1-3/4 cups total). And of course, you would also leave out the baking powder.
One more thing, baking this recipe as a sourdough will require a slightly different prepping method. Although the slow overnight soaking/fermenting of the ingredients will work equally well for this version, an additional proofing/rising period of approximately 2-4 hours would also be required. Please leave a comment below if you need more guidance with the grain-free sourdough option.
Chantal Also Commented
How to Make Grain-Free Bread
Hi! It sounds like it did not bake for long enough. Even with your oven being hotter, this recipe needs to bake for 1 hour. If you feel it will burn when out of the Dutch oven, keep the bread in the Dutch oven for the whole time. Maybe just tilt the cover a bit for the second half of the baking time. Most gluten-free vegan bread recipe will need on average 1 hour or more of baking time to be fully baked. The exception is if you divide the dough into smaller portions for rolls or mini loaves, those will take less time. The internal temperature will reach 210°F when ready.
How to Make Grain-Free Bread
Hi! Thank you, Galyna! The recipe to make GF baking powder is in the flour post: https://www.freshisreal.com/flour-guide-for-gluten-free-vegan-baking/#Baking-Powder
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.
Recent Comments by Chantal
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.
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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.
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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?
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Hi! Can I ask which brand of GF baking powder you tried? Is your batter too wet or not wet enough? And the apple? What kind did you use? Let me know so I can help you 😉
Canadian Sourdough Beavertails (GF/V)
Hi Mallory! Thank you so much for your comment and rating! I love learning that your family enjoys this recipe!
