Comment on How to Make Grain-Free Bread by Chantal.
Hi Emily! Did you take out the dough from the fridge yet? Did it thicken up? For this time, I would leave it as is, and if it’s really too thin (the batter-like dough), bake it in a parchment-lined bread pan. Also, you don’t have to add the GF baking powder, but it can help the dough rise a bit more for sure! If you have more questions, I’m at my computer today so let me know.
Chantal Also Commented
How to Make Grain-Free Bread
Hi Rose! The reason for the overnight rest is to help the ingredients breakdown to make the bread easier to digest. You can make the recipe without this step. You can bake the dough in a regular bread pan, if that’s all that you have. I miss this bread, I’ll try and bake one tomorrow without the overnight rest and I’ll bake it in a bread pan and report back. It should be fine if you try it before me. If you have a bread pan with lid, you could cover the dough for half the baking time.
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
Recent Comments by Chantal
7-Inch Sourdough Boule (GF/V)
What did you decide to try? Yes, in a pinch place the dough overnight in the fridge, no problem. When you take it out, you can leave it at room temperature for an hour or two or bake it if your oven is already hot.
7-Inch Sourdough Boule (GF/V)
Hi! Was that the first time you used your GF sourdough starter? If you got about an inch of rise, that’s pretty good. Did you sub or change any of the ingredients? GF sourdough won’t rise as much as regular bread when baking. Did you use a Dutch oven to help trap the initial steam or did you bake the dough in a bread pan?
7-Inch Sourdough Boule (GF/V)
Hi Debbie! You can for sure sub the tapioca with arrowroot starch or even more potato starch if that is better for you. Replace it by weight.
Banana Sourdough Seed Loaf
Hi Ann! I think using sorghum flour instead of oat flour for 1/2 cup should be fine. Alternatively, almond flour would work too if you’re not allergic to nuts.
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.