Hi Nereda! Here’s the baking powder* recipe: Combine in a …

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Comment on How to Make Grain-Free Bread by Chantal.

Hi Nereda! Here’s the baking powder* recipe: Combine in a small glass jar; 1/4 cup cream of tartar, 2 tablespoons baking soda with 2 tablespoons tapioca starch. Mix, cover jar and use as you would regular baking powder. If you don’t have cream of tartar and would like to use apple cider vinegar or fresh lemon juice, I would try combining 1/2 tablespoon baking soda, 1/2 tapioca tablespoon tapioca starch (or leave the starch out as you have starch in the recipe) with 1 tablespoon of vinegar or lemon juice. If you don’t have access to tigernut flour and can consume almond meal, you can sub it 1:1. Yes, you could swap the buckwheat with almond meal or flour but if you swap two ingredients with almond meal/flour that means your loaf would only have the green banana flour and almond meal? Or would you keep the sunflower seed flour in too? I don’t want to guess, because I haven’t tried such a version myself, but if you make this loaf with a simplified combo of almond meal, banana flour and include arrowroot flour along with the psyllium, palm sugar, salt, baking powder and water, I think it should work. If you do test it, please let us know how it turns out! *Gluten-Free, Corn-Free, Aluminum-Free.

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.

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.

Gluten-Free Sourdough Cinnamon Rolls
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?

Yeast-Free Buckwheat Blender Bread
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!

Comments are closed.


Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

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.