Hi! Thank you, Galyna! The recipe to make GF baking …

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 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.

How to Make Grain-Free Bread
Hi Robin! I would say at least 4 inches and sometimes even a little higher. Can you consume active yeast or wild homemade sourdough starter? Or do you prefer a yeast-free bread recipe? I would say that that subbing almond flour for seed flour is perfect. Coconut flour is very different and soaks up a lot of water. It could contribute to a denser loaf. Most bean flours will create a tighter texture as well. If you can consume light buckwheat flour and use it in bread recipes, it’s a lovely flour that helps to lighten the overall texture. And, as for the plantain flour, I can’t say for sure because I’ve personally never tried it as a sub for green banana flour but I would think that it is comparable. I hope this helps!

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