Comment on How to Make Grain-Free Bread by Chantal.
Hi Shashi! See step 6 in the recipe instructions. You add the baking powder after you take out the bowl from the refrigerator, then mix it in with a spoon or your hands before the folding and shaping of the dough.
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
Yeast-Free Buckwheat Blender Bread
Hi June! I think I might of answered your question on a different platform but I’ll answer here again in case it can help someone else. You can definitely mix in the roughly mashed banana with some add-ins like nuts after the blending step. It creates a more textured bread instead of a smoother texture but it is equally delicious.
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.
